Sklep.as Norsk

31/05/2018

I så fine dag som nå har me sorbet som smaker jordbær og mango! Alle er velkommen sjå oss🔥

22/08/2017

18/08/2017

Velkomen!

07/08/2017

Nå selger vi SOFTIS og KAFE!!

28/07/2017

Agencja Publicis stworzyła pierwszą kampanię dla marki Morliny. To już trzecia marka należąca do firmy Animex, której budżet reklamowy powierzono agencji Pub...

28/07/2017

Polsk mat
Det polakker er særlig stolte er polsk mat. I polske kjøkkenet kan man merke innflytelser fra forskjellige land, spesielt fra Øst-Europeiske land som Ukraine, Hvitrussland og Litauen, men også fra Tyskland, Italia og Frankrike. Tradisjonelle polske retter blir igjen stadig mer populære, også hos ung generasjon. Tradisjonelt polsk mat består i stor del av kjøtt, brød,sopp og surkål.

Pierogi. Denne retten ligner på italiensk ravioli, og er sikkert en av de best kjente polske retter. Man kan spise pierogi med forskjellig fylling: kjøtt, ost-potet fylling, surkål og sopp eller med ferske frukt (jordbær, blåbær eller kirsebær).

Barszcz. I Polen har vi også mange velsmakende supper. Polske supper tilhører barszcz - en suppe av rødbeter, ofte servert med små pierogi.

Bigos. Dette er en gryte med kål, surkål, forskjellig kjøtt eller pølse og noen ganger sopp. Bigos er veldig unik, og du må nødvendig smake den.

28/07/2017

Beside the traditional ones, some pink-red color sausages are also very popular in Polish cuisine. The most characteristic one is a so-called 'white sausage' (biala kielbasa). This kielbasa is made of raw pork & beef, covered with white natural animal intestine. The recipes for biala kielbasa use some natural spices such as garlic, marjoram, black and white pepper and salt. This kielbasa is cooked or fried before consumption, but there are some daredevils who like to eat it raw. It is one of the traditional Polish food served during Easter in the delicious Polish soup called zurek (as I've already mentioned above). And by the way biala sausage – at its own – tastes excellent with horseradish sauce (a very typical Polish combination!).

Biala kielbasa is white, so now it is time to check the other side - the black sausage. Actually called kaszanka or kiszka in Polish, it is in fact a blood sausage - as we call it in English. And this is because it's made of a mixture of pig's blood, pig offal (commonly liver, lungs, skin, and fat) and buckwheat (sometimes barley or rice). All of these ingredients are stuffed in a pig intestine. Usually it is flavored with onion, black pepper and marjoram. Home production of this specific kind of kielbasa is mainly based on an occasion of killing a pig, when fresh blood is available. For making bloody kielbasa buckwheat or barley should be used. There is also another kind of this Polish sausage – baked and brewed (cooked after filling). The resulting product resembling kaszanka is called 'bulczanka' where grits are replaced by bread crumbs and kadrel, which consists mainly of blood and pieces of fat bacon. Kaszanka can be eaten cold, but traditionally it is either fried or grilled with some onions and then served with potato and sauerkraut.

As you have seen so far – there are many kinds of sausages in Poland. It is impossible to go to the store and ask for one pound of kielbasa… You would be asked: which kielbasa? All of them look great and appetizing, but it's worth to know some basic differences between all of those kinds. Smacznego!

28/07/2017

Kielbasa — Polish sausages

Polish sausage, better known as kielbasa (kiełbasa in original) is and has always been present on the table in Polish households. Whether it is Christmas or a regular weekday, whether they are at home or work, kielbasa can be eaten heated or cold, in a sandwich, in soups or sauces, with scrambled eggs or vegetables. Polish sausage is a highly appreciated camping food ;) well-done in a campfire or grill. It is regularly served in Polish restaurants. Fat, dry or slightly dried, smoked, cooked, hard and raw, natural or with some chemical additives.

Kiełbasy Morlińskie na dobrych grillach w nowej kampanii agencji Publicis

28/07/2017