Spend Christmas time with the Warsaw Film School
Dear students,
Preparations for Christmas are under way. Everyone is rushing to buy presents and get ready to celebrate together. The Warsaw Film School has prepared a number of surprises to help you spend the preparation period in a pleasant atmosphere.
GREETINGS FROM THE CHANCELLOR OF THE WARSAW FILM SCHOOL - MACIEJ ŚLESICKI:
FILM SURPRISE:
We have a special Christmas and New Year movie surprise prepared for you. This year has taught us that only distance and love can protect us from this covidian madness, so we offer you a special, additional Christmas gift in the form of a voucher to the virtual room of the Elektronik cinema on the MOJEeKINO.PL platform. It will give you access to a catalogue of over 500 films collected on the platform. We hope that you will like it.
For logistic reasons, please let us know who is interested in the voucher by sending an e-mail to promocja@szkolafilmowa.pl akces.
Just send an e-mail with YES to promocja@szkolafilmowa.pl and in reply you will receive an individual code which will allow you to log in to the virtual cinema.
Applications will be accepted until 26th December (Sunday) at 20.00.
We wish you a successful film screening!
FESTIVE CUISINE OF THE WARSAW FILM SCHOOL:
We would like to invite everyone to watch the first film of the series. In this installment, the Chancellor of our University, Mr Maciej Ślesicki, will reveal his recipe for Kashubian style herring.
Ingredients:
- frying oil
- 300- 400g matjas herring
- 4 pcs of allspice
- 3 pcs of bay leaf
- 3 tablespoons of tomato puree
- 2 pcs of medium onion
- a handful of raisins
- 2 tablespoons of brown sugar
- a pinch of pepper
- pinch of salt
- optional a few drops of orange oil
The second film in the series. In this installment, director Radosław Piwowarski, our lecturer, talks about the role of the herring in the film.
The third edition of the dishes is presented by the Prorector for Strategy and Development, CEO - Mr Michał Kujawa. He will prepare for you his original recipe for herring in mineral water.
Ingredients:
- 2 packages of herring a'la matijas in oil
- 2 small red onions
- 1 large white onion
- a large bottle of sparkling mineral water (strong gas)
- a bottle of canola oil
- spring onions and chives
- Unpack herrings and place into the colander or large-mesh sieve.
- Rinse under cold running water.
- Drain the herring and cut it into 2-3 cm pieces.
- Place herring into deep dish, pour the mineral water over so that it covers all the herring. Cover the dish with aluminum foil.
- Put the dish into the fridge for a minimum of 10 hours and a maximum of 12 hours.
- Cut the white and red onions into small cubes, put them on a large-mesh sieve and blanch
- Rinse the onions under cold, running water and place into bowl. Cover the bowl with aluminum foil and put it in the fridge. After 10 h - 12 h, take the herring out of the refrigerator, put it on a sieve and drain it from the water.
- Take nice, deep plate – oval or rectangular and arrange the herring (one - max. 2 layers.)
- Take out prepared onion the fridge and cover the herring with it.
- Cover herring and onion with canola oil
- Cut the chives into tiny pieces with scissors and sprinkle the dish.
- Finally, decorate the dish with pieces of spring onions approx. 10 cm.
We present the fourth part of the series "The Warsaw Film School Christmas Kitchen" in this episode our lecturer Julia Bui will prepare Roulaux de printemps.
- rice paper
- rice noodles
- fresh mint
- ettuce or Roman
- soy sprouts
- carrot
- cucumber
- mushrooms Mun
- cooked shrimp
Sauce:
- lemon
- fish sauce
- carrot
- sugar cane or agape syrup
- rice paper
- rice noodles
- fresh mint
- lettuce or Roman
- soy sprouts
- carrot
- cucumber
- mushrooms Mun
- tofu
- lemon
- garlic
- fish sauce
- carrot
The fifth episode takes us back in time. Thanks to our lecturer Jarosław Kupść, who prepared for you film dumplings in the spirit of Charlie Chaplin.
The penultimate recipe, especially for you, is served by our lecturer - Magda Kizinkiewicz. She prepared Bochniak a'la herring. See here:
Put 500 days of oyster mushrooms in hot water. Add 3 tablespoons of soy sauce and / or one sheet of nori algae.
A... the last will be the first! In this episode, the Dean's Office, International Studies and the Creative Department will prepare for you mushroom soup, vegetable salad, and sauerkraut.
Christmas mashroom soup:
- 100g of dried porcini mushrooms
- Vegetables: one onion, two carrots and one parsnip
- Seasoning: salt & pepper, bay leaf, marjoram
- Sour cream
- Two tablespoons of four
- Lazanki pasta (square shaped pasta)
One day before, soak dried porcini mushrooms in water. Put the vegetables with a stock cube in the pan, bring to boil and add seasoning. Simmer for 1.5h. Take the vegetables out and add the mushrooms and water. Bring to boil and simmer for 1.5h. Mix 2 tablespoons of plain flour with cold water until a smooth paste and to the soup. Add sour cream (accordingly to your preferences). Add cooked ‘lazanki’ pasta to serve. Enjoy!!!
Ingredients:
- 40 g of dried mushrooms
- 400-500 g of sauerkraut
- 1 medium-sized onion
- 1 tablespoon of oil
- salt
- pepper
- 4 bay leaves
- 5 grains of allspice
Preparation:
Put the mushrooms in a larger bowl, pour the boiled water over them so they are all covered and soak at least overnight, 12-16 hours.
Put the mushrooms into a pot along with the water and cook over low heat for 15 minutes. Drain the water and save it for later on, cut the mushrooms into smaller pieces.
While boiling the mushrooms, prepare the rest of the ingredients. Finely chop the onion, you can also chop the cabbage, it depends on how large the pieces of cabbage you want.
Fry the onion in a little oil to become translucent. Add chopped mushrooms and cabbage to the onion and pour 1 cup of liquid. Use the water from boiled mushrooms with pure water, preferably boiled.
Add spices and steam the cabbage for 20-30 minutes over medium heat, until the cabbage is soft and the water evaporates. At the end of cooking, stir it from time to time to prevent the cabbage from burning, and if required, top up with a little more water. Season the cabbage with salt and pepper to taste. ENJOY!
Ingredients:
- 2 potatoes
- 2 carrots
- 1 parsley
- 4 eggs
- 3 pickled cucumbers
- 1/4 of the onion
- 1/2 apple
- 1 small can of green peas
- 1 cup of mayonnaise
- 1 teaspoon of mustard
1. Wash the potatoes, carrots and parsley (do not peel), put them in the pot, add water, salt and cook, covered, for about 40 minutes.
2. Drain, cool, peel and cut into cubes, put into a large bowl.
3. Hard-boil the eggs (about 5 - 6 minutes after the water has boiled), cut into cubes, add to the bowl with vegetables.
Peel the cucumbers, onion and apple, dice them, add to the bowl. Pour in well drained and dried peas.
4. Season with salt (about 1/2 teaspoon) and ground black pepper (about 1/2 teaspoon). Mix with mayonnaise (leave a few spoons for decoration) and mustard.
5. Put into a salad bowl and cover with the set mayonnaise, decorate.
Recipe from the website www.kwestiasmaku.com modified by us;)
MUSICAL WISHES FROM THE HIGH SCHOOL OF FILM AND VIDEO GAME CREATION
CHRISTMAS IN THE FOREST | CHRISTMAS IMPROVISATION
MERRY CHRISTMAS AND A HAPPY NEW YEAR 2022
The Warsaw Film School community