ARErd &EwoEtuRftE$IEPAN

AC00K 8005T!D omu ucaA m mriu I arErM

PdKM^,,C00K3005T" CIEMM ryceari .bgotuq6 k
(Pbuu C00K B00Sl
C00K B0O5T ePM

NONDELZESTALI
NIEROZEWI{EJ
K!@nr I Hax^ehqli flM,
PASLANMAZ 9ELIK KAPAK

\r.
Ir] P6n@a

A3
MRm @ ssu
nr6|e!s prus

ls$ElruMRBNKd
Mr wPM,

GARNET( Z P0Wt0K4 npoM rcBma I EPe4bullli rMr

IIIEPRZYWIERAJACA PsuMa cElk &Mrr u5iixE $r!

@UM!TENCERE

PArRxr: Pow@K NrRaEru .A

CtoB@oar c aM ro(turNE|
^B'Mr
 SUMMARY - PODSUMOWANIE. PE3IOME - ICINDEKILER

Pt.ctrd t 9 urd. Pt tkt.t.ty pz€wadl

Saletltips Z.Leeni.dttydaebdpie.ieist1a np:Bhrarcrk,rr,E3an . .. . . .. . .. .. . .. 5

.12 K L;rhk
rrh.i.:z;5;i!.hnrr: P! r F..,r.Ler lrLtcL.I
It!:ru!$ !!3 :u: i!,fr!.r. trrl-.!rq,l
r3 si:: {r,ra. r.1 psr rrbrl 506.3,e/(.,i6 M,.rf n! Ei.(l 5,
:] pL.a]

tDtterbtct?so.t KztelD.iadanE Atphabexalin.tei Kale|oatallabetyczna.............

taQasn]rrt yQ3aret6 ALlab etrk snayta d)4n...... .... . .. . sr 57

! k rdrk kFLs 2 (s L nR

':E@sd=
!-1"-..

NOtr;;;;I S IPPtPME
 I STARTTO COOK
SOMETIPS TO START
ZACZYNAM GOTOWAC
WS KAZ1WKI P R Z ED AOTOWAN I EM

fl HAr{t4HAD r0T08l4Tb
H ECKON6KO COBETOB M9 HAI]UIA
PISIRMEYE BASLIYORUM
BASUNGIC IC]N TUYOLAR

Awning the

"/ .1 *f
Gdz yastna san

Vegetables Warzywa 0Botlu Sehzeler

 Oue-por plsn

. I splns 0ni3r1.8 h6tved rirryiqnaioes.2l0 g 0f dry pista

. ? ibsp0l pesi0 . l tbq 0f creaF. Gcled turmesai.

1. Peeland ch0p the 0ii0n Add a drtls 0i 0 t10 tie sarc?pan

aid $!td lbutd0 iot bml,rnllhs 0ri0n l0r ll minrtes0!ef
vn,,t,"
Add the pasta, cherry t0matoes and 600 (rL0f u6tet S3rs0r
A
Eringt0lhe b0 t, rcdLrce the heat ard slnner hr 10 h
l5 nrrllss lde0endrng 0n tie Vpe 0f pasial. CIrrcklh?t the
i00d rs m0ksd leture iurning ofl the heal f i{0 nrurh iuice
rcmairs, ftdrre the saLrce f0r a fev F0reninlles
Add the pesto and {ream. Sprirkte !1h Parqre$n ard eft0}

Hjnenade p6to
Mix 2A basiL Leaveswith t t'p ot pine nltt h .lhve ol gatlk,
2 tbsp ar sraled Parhesah che*. and 2 tsp al aLive oil
 EN
VeoemeLe slR-FRY

i':.-: -
il
.2 sprlns 0ni0ns.1 snrattc0!rgotlo.I snattcannt.l smalt
pepper.50 g 0f mangeiort.l ihsp 0fch0pped !eanuls. ? tbsp
0l soy sauce . Afewsprgs 0J lresh mrard0r.

1. PeeL aid finety ch0p lis 0nions lyrlth lhe !re€n steml Peet
tie carr0ts. Wash the r0rrgette and pepper iher sLice allihe
yegelables inio thln $rips.

2, Add I tbsp ol0lh lhefryng Fn and salld the 0iions !ntit

ti€y are translucentln ml0ur Add the othervegekbles ard
c00k 0ver a medlrm ieat tor l0 m nutes l,vhilststifing
rsgu$fly.
Add the soy sauce and gefilyslir C0nlirus c00king l0r
5minules.

$r nkLe .riilh lhe ch0pped pearft i0d c0riandet

Switch up theF.gel?bLF accotding toyaut taN,

 TJIANT PAN - FRIED COOKIE

.100 S 0f dark bak n! ch0c0ta1e.30 g 0falmmds.I e0g .

8l q 0l br0qn slqar.3! irtter.l?0 0fikrr.I
g 0l q hp 0f

Mklfl! powder. Fteu dg seL. Vanitta i.e creari.

.i{
1. P'ehealtieolgRhlS0"C
2. l"laketh0r00ke d0ugh na bowt by mkhg lh0 sLrgat it0ut
brking powder afd beaten eqg
3. R0ughly ch0p the choc9lato and alm0flds lkep a klv piecss
as de 10ithe endl. tirm add them t0 ihe b0!l
4. |,!etl the iltt0r in t$ sautqan 0vera to\,\' heat ldd 110
tha nri rrc and r irntita sm00th pastel ke substance

5. tu!r lhe d0ugh irt0 ihe Fn and sprmd llout Ullh a spatula )',
5. C00k the c00kie over a 10,11 heai i0r I minrles. ther tftn$et './
i0the ovei t0 fiD sh c00king l0r 7 minules Lrcnembert0
reni0!eihe ng€ii0'hsfdlel 0ffe i00ked. t0p with tirt
renran rg ch0lr0tate and alm0nd pecs
0plioftl: add a linch offi€!r de sot

7. leave t0 mot. SenJerllh asc00p 0t$rilta c€ cream

Vary the fLavar by usins hazelnuts i6idd at alnantts.

 Crrcreru cunRy

' rhirhn fiLhts. i 0ni0n .1 ftn 0i crusred hmat0es tt?a mtl

Z

.lll mt0ir0mnLt mill.lxl.m teft 0ftrAlr ginger.I ibsp

0frrrry piste.ltkp 0f t0mlL0Lrr.,i: timr . A te\4 strigs 0t

l. tuetand lne(y ri0p thetr 0i rnd gr{er 0 ftihe

2. A.idi 0i0ti!r 0lt0

w
d.DrLe the t00t nq pol aiitsrure lhe
0irim g n!er d ruit pa$e urro\leEd f0r I nriiut0s
hl1h0!l brollninrr tle n!redeitsl rllera L0! heit.Add tie
rrtken !Dd brom l0rl nirdes o!fia nedrm ieal Add ihe
tan 0ilDmat0es lnrLrd n! tlreju$lrndtlre mmfutiriLk

3. tie C00( 8l0SI I d ard turi ihe setcrl0r

0Lrse lD Sti"lMtR
m0de l0nkl0r i! m nrtes0vera m€d un herr
1. 0fre m0ked idiltfe Lme restardlrce in add i 0n t0 rtre
t0riltor Then letliesauft reduft mrN$edf0rl nrinui€s
5. 5pr nkle r'iur choppedtormdel
' Mnc & cs eese

. ?l]0 S 0l m; r0rr r$a. 2! ! rl bulter' 3l!,nt 0: nlt!.

ll ! 01ft0r'. ll ! 0' t t ! ! . l l ! !1!r;trt lf?d1ai
rr a d r nr b 2
'
1. t00l rr F$i ntis!01r:t0dnqt0lf€ rslrrrlrfrtl

2. 0ri nif€ Fi:r and :rarstur l!:raladb0'1L.trI:3dd|ttl

rhe b!lerti !re,4ftlf! prni lnr !l:kirg 1!Cle: Stl
3. l"lrttthe rcm: nn! b!tt:r I th: $!:!F I t\€r i L0( fEn
Ari thi lLrutrl stirthrrrL!hLy 0ntt lherLrrrind bllh
fr!e mmh ruj rddihe m t{t1.e bl Ltrh n!hg rf.i ril t'
t0 st I ldd ir rltr: iheddar.helst ir tl? m IiE 3nl st I
!nl Ltie tirrie is meLhd I i I t ex t r re s h 0 Lr ld br sm00tf
;rd Ern Snsrf to xst?
4. lenrL0lnm:le fsL ti0r sji tie p;i; t0:re Fr irnd
int ;0p(thlf€trrtsriii Nrr3d.rlnrirardbrornr
;: 'n rui|s I dr 0r?i tre h:alei L! lll'i Lieflember h
Em1rEllr: :r!rrir: hirdhl

I .1.
 FISH EN PAPILLOTE
& vtcElagLE raerrlrErrE

. 2 vLn0n flLteh . I mlrletle . i cirrct. 1 iem0n . 2 tsp rl

t.2

./lv
0Lve 0 tsp 0i dolile rrean hpli0nill.l0ur rh0iie illresh
her"rs li;st diLL. rlrivE. eh I'
t . Itsh Ih! r0u0r1te and chcp 4fi lhe erds Cul the r0urgeite
and mn01l?fituMs!riii mand0tn d peeterh 0btah
liqlai€lLe$rits
0rt 01f? shsts 0l greisepr00l !aper Ptaft hatl0lrhe
wgeiibLe tagtistetle i lhe m ddle 0Ji e sleet. Seis0nl1ti
sati aid tetper Phc? lie inh fiLLet 0n lop 0fthe hgtiaktle.
th?r seirs0n \{ith salt rnd pepper Squee,e a dash 0l Lem0i
lrne 0r t0p,r ti a,,aryih r sftr 0ftemm aid lie lrNir
herbs lloselhe $eel byl0ld i! lhe shc€tsl0creilea
Frcd Repe?t tie stEs ab0!e J0,1tu sec0nd ltlet
3. Pbre:f€ FreLshthe basl€1. tu!r150 mL0f airr rtlrllrc
cookirg pot rild hs€rl the baslel
l]lose thr 000( 800ST tid rr,d t!m the ser.t0itr tXPRtSS
m0de fmt0!eia | !ir heai !lh0f sl0im $rts t0 es.3pe
torer 1f€ heat h nedium ird r0ck l0r i inirutus 0rft rhis
irN ias etapyd. tei lf€ $eam esrapeird irtei the lid

serye this ttish rtth quih@.

caEi!uych{krhe opeErine:id s6ry€LksG€ep4. 5t.

- cr'r, ao* CARNE I

.300 g 0frninced b e e f .I 0 fl i 0 n . I q a r L c cloe . 1 rcd pepper

. ?00 g 0ftinned redkdieybftns. ttn [?00 g]01peeled
krnat0es.l h! 0l srurd cumin . I 1sp 0i clrittip0ud€r .
1. Peeith€ 0ii0n and qartic Slcs th0 0r 0n and l nelyii0pthe
qartrc W6hmdstixe thspepper nt0ihi stips.

2. l]eat 2 tbsp 0f 0 l in the r00k flq p01 ird I ghtty broqn the

rneat Add the 0nior pep!et i0mat0es lwithl!iftl dG ned

red kidfley bea[5 ird ga{ic Slr $r nkle with ti0 E ces

3. Add 200mt01 alerand stn n0sethe C00K 800STLd and

tuo the setectof t0 tXPRtSS rn0de. |]?at overi irgh heat
Ilhen slearn stads t0 esmpe. L0!€rihe heat md m0k f0r
15 nrnules.0nce th s tinre has elapsed.l€tlhe sl6nrestaF

Se e thta illa3,9ua@note, fresh

dd 2 mad lindieEd on se

check rhe oDediie and gret slve! Ga Fee 5I

 REstauRlt'rt-styLe
CHJNEsE NooDLEs

.i r0re0 prJrs, $LrEette.I$,i!1.IErn!onir).

{-9 ll! | rf r c? Lrrn teLL . I lbsr 0tfr;r!r 0Lrllll t I h iirLrl

r !slEd t:aixs.'limr, Sr!sj!r!.
i',1 1. li0l ihp rista rmrd n0 r lhe nsi|rl rN fi tfr pa.hi

2. tu:t {rsh fli.Lr.tf: ciil rto (i I rpr lrLlh; r:eierl

lrp oif the rirs 0i tne r0uqelr:. tien lt it tNnglh !e I
iirLr rd fltlhc 6Lfs ftir 5 rm t0n0 sLr N! tueL d rhrl
lf€rf 0rr S?tihe !Esf raiirsdi. SfrLLif, j16,lns
3. ldC l5L nr !1,,,'irter h ih: fi1riru poi p;te ifE
trarrrs air
ti e Ii ! ! s I rt biv!t SFsif rli stiirfL.
a I h g I a h L

trrE,
irs:itf: laslei n lhr r!t. thsr rfe |CCl{ Bit0sift aril
tum lie !rtrd!itr S t1l.1r_[ mrir i0]kt 5 m n!tes r!

4. ilrmflr Lie b;s{rtmd dri,n rIpraler Dr,rLes0nrlL n

ti: p01i ri trr,/r tr: rr0,les. prrrs ird trqeir ns tor
r m nLtes rtrra fth i!n. x!?lhrr ( ti l iirp !tsr!sr!:!
5. l.1iltl5p 0i!!mrtbritfi(ti lhe Lnclr ft rnd tihp 0i
sq srre I i !:;t. !0,rt. Tis tert.r r siouLd be sm0rtf and
sL!ftL) tumiLadd ? disf rrrc nt ifieqLriredl
6. S ? r L e trr e ii 0 d te s prarfs I i!eqelirtL:s(lh lhe rtp ed
rtrrilrrm arr ir lirstirtf: peaulbrltr:nure Sprnlt;
,nr!i pt?r!l! l0ffsh
 V'";..:.'
Vroore aunopR ' 1".i'
& P0LENTA cHtPs

.... -
.1s{eetpotito. l0rr0n.25 ! 0lrcLLedcls. {!{ rl
qu r0i. ? bu{erb!ns.1?5 g 0fp0Leni!. ? is! 0ii!mmrs.
Ale!| r0rkei L$v!s. Aievlsrrigr 0i ioriander. S!,'e€t and s0!r
Ehe'l m hptroraLl.
1. l00k1f€ poLenta i tir| p0l stiodii! t0 ihe 6tr(toisofl

2. innsfer tf? p0tenk t0 a prs qras€d trslL teaYe 10 t00l /

3. l.1ear$hle. ped 3nd th0p the rri0n. P€et w*lr ard diI! tl!
sueet p0hl0 i10 smaLt2 {m rubn.
1. 0r?zle s0ne 0Lve 0llin10 tie poi aid br0!n tft 0ni0n
!m0v€rcd lnI
minrtes0!era m!diuirhsat Set 3s de.
5. tutihc !n m and 750 ml0lnater i tie b01t0ni0l1le
mrxed

t0t. Ptace ths s\rcd polah rrb-.s n the basket 0niol 01the
!Dins. Seas0rrllh $tl3ni peppeLlL0se the C00K 800ST
ld and lurn lh, seh.i0r t0 EIPRtSS mode
6. Ie!t0v€r a h$ iea1.\llhefl steamstarls r0esrape lower
thr ieatand rolk for 1! irinulss. caretu[ych4kse.FEIie adstt€p* GeeF!e t.
7. 0nftlhstne has eLapsed. t0t tfe sterm esiape and

broll tlre iiiesjrr i ninrtes 0n e0ch s de 0!€ra h $ h€ai.

knove the basket and drairlhe graiN llaslr the $reel Se!son !tti saLt and peppel
p0kt0wllrther00ked grains rh0ppedmrmde'.m0l0d
10. Top ttre bLrqsr bris v th l lbs! 01h!nms 0r ketdr!p a
0ni0naidrilLrd0ah.!\hrki 0aneleinrttrrcthatiseaE patly. mckelinda iel'vgherlinsti$s Ser€witi tie ch F.
l0 shape. Seas0n and leale 10 c00lfor appr0r.l5 mhltes.
9. turihe rhips: rem0ve th? t0tefta 1'0m lhe tray afld rut rl
ini,I cm thnk cfips. Add ? lbsp 0101110 the lry fq pan ard
 Musgnoopt Rtsorro

. 150 S 0lkborio ift.281] ! 01frcsh muslrr0ofls. I siitLct.

30[ nl0l st0rk lr%ter . ]st0ckn!bel. ?0 ! 0f lrtter. Grired

1 . |Isal ? dr Trle 01 0 t ir ur: p0t d bmrn rhe m!shi00ms and

shaltotf0r3 mnLiies rnmwedo€ra medrir heai
2. Adi the stork ,ireand pep!er Ct0se the l00}( B00SIld md
i!m $€ selerlcrl0 tXPRtSS modr. }]ear 0!er a high h0ai
ltrferslsm $arts t0esGpe l0werti€ lEarh medrrn and
"; ronk f0r 8 m nd?s.0rft th s Ume his eLapsed. Let lhe stean

/t
..'y
3. Add ?lbrp 0l Parmesan I nd thr t!thr thsr str C0nltue
't:." m0li! unmlsed f0r 6 f|rrther 2 mm!tes over a Lo!., iear.
4. Seis0n i0 taste and sefie r4ith a Erhkte 0f Parmesan

Replace the nu'hrcahs h 75 q at .happed su-dtied tonataes

t 150 g ol diced thanza.

[drft*ldk{edoihe

ciEk se opehlhe ad gct vaues l*e Fee 5t.

 COOKING
TABLES UsINCTNE POT'S COOX BOOST L'D
Therrble ind c.lcs a..ordinqtotheveqeiabletype-whetheflhereqolibtcshouLdbecookadin
VEGETABLES lhesreamerbaskerl3bo!etbewarerlordnectLy n lhc wat.f lw ihoul ihe baskail

tu pddd !' rdh!! 0 0.5rm hrll

 UsrNG rHE por's cooK Boosr LrD
Putse.canbe.ookeddnedty nlhewarer wthoulusinqtheb:3ker.

S.dvEs2
ou^rnrYoFMrER I hREDET@Nnw

Fs.n.nft 4a:f dnr rfrariu irrfn

UsrNc rHE por's cooK Boosr Lro

TherabLc iid.ares a.cofdinq ro rhe inqredienr type - wherhe. rhe ingredieii shoutd be cooked n thosreamer
fiskei tabove the ware.lord.ectry f, the por tw thoul rhe baskatl
 JeouoolRr'l<owv
MAKARON

. l irLieTa ftbuikir.8 |tmid0rki( k0kla]|o(yclr 9ii(ml0n|th m

pdl.lll g suchrlN ,nahr0nLr . ?lyik .iest0. jmel?ne. stati

1. 0rariFkmam{lnbr0 bdr 0n.iiit}ieirle;

ri flrailnir!rr iidsmirrebutg trier SrirnLrq b?r

D0daiiak?lm. p0Fidrrk loltajLor't iti drci l0pr?\1i

?
lasoir,yar rrpf?isrli E ei:srh(diwez ll] d015 n rut
I'rrilen0jr 0d r0dftiLi
u!oicrarL irred uiE
mila'0irl. Str.itia 14le$
en!E0sna JejI roslal€ rbl dur
1\d
s!sLi fi?0i:arL M 0gi ! k1ka drdalkryrh Fh!t
D0,alpeto Smer;r! hsypparrre reir $da,r3l

.niksoi 20 Lia.i baytti z 1 ttza.zka atzeszk1w piniowlch,

', zqbtapn .-srkl, 2 tt2kam' sEreqa pamldn! )

2 rte.zkan) aLrry z rntuk.

 PL
WOK WARZYWNY
I

. 2i{eie fthlk . I mrl?rlli ?. i mak nrrrrr.

Imala !aptrka.:l g n[0r0neg0 gr0xku (n erieg0. ] ly,la
prsehny.irresrk"ifl 7emr|th.Ilyik sosuslrj0,rrg0.liLl!

1 . Ibrai i prsiekri r; ircbD0 .ebulk] t I irt0rq t0drgql 0brii

m3rhflr Limti rukire paprle. rsi!pf e p0kijrsiFk e

2. li paleLr? rle;l\ikgcle u !rdsnn mbrLk nz slrn?si?

pnenocrlslr 0rd3l p:0s1ile ,rirryr, ip0dsm najredi nr
rli I tr/er rl irirllre!Llane nresTrlsr
3. 00daj s0s srloury d€tik!ti e ,,qm es7al. G0trl pftz i niful
4. Posn t0rlekirlm 0revkani l0iendra

Dabie2i vaer\a ved lus quau

' Gtgnrutvczrur crasrxo
cooKlE NA PATELNI I

.l0l g lirk ei c?€k0tady deser0rij . 30 g nrildald,r . 1 Fjko

.8U gflkn brau0wEc. Stsmisla. l?0snskr. l izenk
"fLruriesel .l0dl1vafitlM0.
!irsztur d0plen€n a
' Sdln0.ska

1. Rorgraa p ekdo k do 180'C.

2. vl erisce p?yg0lul riasto ra r00k e n esdlqr .ri(ler mitkq
proszek do pieurn a i!blleFjko

3. P0kii czek0lade nr qdirly fla duie ka\l'alki hach0wal kitka

lawatkrlfr m k0n ec !ieueiia] d0dajd0 c asta.
4. |li Fletnim,pusc mst0 ia maln Eniu D0dajd0flasta
r4ynr eszal ai d0 u4skn aFdi0lilelmasl
5. WLelc ast0 na FteLris i$y{bdilyikq drellJrian3

6. 60trj r00kie ia ni{ym 0gfi! pfTrz 8 nh!t. al0ir?

gotowai e w pieka'niku prTez 7 mmri kd0jmjrarzke
fg€nj0''l Na Dkic?en e piefieni6 d0dajp070slit0 kawalk
i7ekoiady i tr-rigftldr
UFF: do&j s?rrypls soti 'flesdeseL
?. 0dczelai. azmok€ 0stygnie P0dalraj? gatrq t0dde

Zaniast nlgdaLd|| nde, dadat atzectry

 TFrrr,
I ,KUR.ZAKA z cugJ
rl
''1,

.2ltetl i kurnirk I rebuta.llmierlr/a mrdr0bni0nI|f

p0md0iorl425nll.l0rLmhlal0koso\'rcit0.I kflilek
2 rm triezego nbirr. irih Fstlury.lly/ka makl
krk!ryd7i!m . rl r et0nel rytryrry . Klk qalirek k0tendr).

1. 0b nz I p0kdl ri dnbne ka\Glil cebule imb. tukdj fiLetr

2. 0n gatnk, !lte] oLir$ I 0L \,Jek ia matym 0gni!

!0dsmiri tebrto nb ripaste cu||ypllNr? miiul] be7
r'ryrunien an a bn !qkrla*. 00daj hrriki iprdsmir
{ prftz? nrn!qra nedn m 0sniu. D0dil p0m d0ry h s0sml i
mL€h k0ks0,re 0lrprulri$h pintrl0m.
lsmknlpr?yk!ryke i00l{ B00ST i0hrdi p0keit0 na tryt
I'lll0Tt !ot!l na ircdnin 0! I ! p'rz ll nrnut
P0,ak0iurni! 90h{'ara d0dalskirke $k I TieLonrl ryttny
:,rqka krkLrrydtana lotujtr7e7 2 m nrtfber pr4'k!'wk
lodarai r poslekir r klendra