FAWORKI/ CHRUST

Chrust (Faworki) Recipe

 

What are 'Faworki'?

'Faworki' are sweet, crispy, fried pastry straws called very often 'chrust' (in some parts of Poland also described as 'chrusciki' or 'jaworki').
Word 'faworki' came to Poland from Latin via France and means 'grace' or 'favour'. It is connected with the name 'faworki' that used to describe colourful ribbons attached to male or female clothes (especially those that were given by knights to their ladies). And so fried faworki resemble twisted ribbons. Word 'chrust' means in Polish 'brushwood' - as 'faworki' might also resemble small branches of dry wood that are collected to light the fireplace.
Faworki become popular in time of carnival and - especially - on Fat Thursday (the last Thursday before Lent). Polish housewives prepare on that day donuts, faworki and other pastries to celebrate that day. On Fat Thursday you can see in Poland long lines of people standing in front of confectioneries and purchasing all kinds of sweets (but donuts and chrust are the most popular among them). In Poland and Germany (where Fat Thursday is celebrated) it is believed that gluttony is allowed on that day as those meals will be soon forbidden during forthcoming Lent. Donuts are traditionally filled with marmalade or special jam made from fried rose petals. They are sprinkled with powdered or icing sugar. Faworki are sprinkled with powdered sugar to strengthen their sweet taste.

How to make 'Faworki?'

Ingredients:

250g Flour
5 Egg yolks
2 Tablespoons sour cream
1 Tablespoon sugar
1 Tablespoon vinegar, lemon juice or pure spirit

500g of oil for frying
powdered sugar to sprinkle Faworki


Mix flour, egg yolks, sour cream, sugar and vinegar together. Knead the dough until it is as hard as if you were making a dough for dumplings. Beat it with a rolling-pin so it blisters and leave for 30 minutes. Roll out the dough thinly and cut into stripes (about 10-12 cm long and 2-3 cm wide). Cut a small slit in the middle of each stripe, pass one of its sides through it and afterwards pull it through (to make a shape of a twisted ribbon).
Start frying Faworki in hot oil (on each side) until they gain golden colour. After taking Faworki out from the oil, place them on the kitchen roll (to drain). Put them on the plate and sprinkle with powdered sugar (might be mixed with vanilla sugar).

Good luck with making 'Chrust'! Just be careful - when you start eating them you cannot resist until the plate is empty.

The 2013 Healthy Chef Competition Winners & Recap!

2013 Healthy Chefs Competition Winners & Recap!

by Mijune on March 17, 2013 · 1 comment

in Uncategorized

The 2013 Healthy Chef Competition Winners & Recap!

Follow Me Foodie’s recap of The 14th Annual Healthy Chef Competition Event & Fundraiser.

It was my fourth year attending the Healthy Chef Competition event and fundraiser on March 13th at the Hyatt Regency in Vancouver. It’s an annual event organized by the British Columbia Chef’s Association (BCCA) and the BC Produce Marketing Association (BCPMA) to promote healthy eating and the consumption of fresh fruits and vegetables.
On behalf of the BC Chefs’ Association I would like to thank the 500 guests who came out to support our event and chefs. Without your attendance and the generous donations from our sponsors (Platinum sponsors: Sysco Vancouver, Gordon Food Service, The Little Potato Company and B&W Insurance, Gold sponsors: BC Tree Fruits and Farmers’ Fresh Mushrooms) this would not be possible. The fundraising efforts help to support the Canadian Cancer Society, the Heart and Stroke Foundation and the “Fruits and Veggies Mix it Up” for better health program.

Our BC Chefs’ president Chef Edgar Rahal and me (BC Chefs’ Social Media Liaison)!

It was an honour to judge the competition again this year, and scores were pretty close especially amongst the top contenders. The criteria was based on overall taste, use of ingredients, presentation, table showcase, and use of fruits and vegetables. It’s meant to be a fun and healthy competition, but the restaurants invest a lot of time and energy in preparing the dishes, so a big congratulations to all teams for their efforts. They do not go unnoticed.

2012 Healthy Chef Competition Winners:

2013 Healthy Chef Champion Romeo Oloresisimo plating his entree

Healthy Plate Award (Healthy Chef Champion): Chef Romeo Oloresisimo at Dine Prestons Kamloops

Best Entree: Tivoli – Executive Inn

Best Dessert: Chef Jaroslaw Faryna at Copper Chimney

Best Table Showcase: River Rock Casino

People’s Choice Award: Art Institute of Vancouver

Photo credits: Good Life Vancouver & Ed Lau.

1. Hyatt Regency Vancouver

Slow Roasted Beef Tenderloin, Potato and Mushroom Pomme Anna Cake, Crispy Mushroom Chips, Kale 

Blood Orange Panna Cotta, Quinoa Biscotti, Dark Chocolate Rum Gelee

2. Pacific Institute of Culinary Arts

Steamed Halibut on Apple-Purple Potato Puree with Broth

Angel Food Cake with Toasted Coconut, Passion Fruit and Mango Compote, Coconut Infused White Balsamic Reduction, Fresh Star Fruit, Dragon Fruit and Kiwi, Chantilly Cream with Pineapple

3. Dine Prestons Kamloops

Winner: Healthy Chef Champion

Baked Sablefish, Forbiden Rice, Medley of Stir Fry Vegetables, Black Bean Sauce

Goat Cheese Cake, Vanilla Parsnip Gelato, Beet Compote, Sunflower Seeds Praline

4. Art Institute of Vancouver

Winner: People’s Choice Award

Sous Vide Sword Fish, Tropical Fruit Salsa, Grilled Gapaya Puree with Coconut Lime Rice, and Pan Seared Scallop on top of a Pickled Fennel and Asparagus Salad.

Napoleon Fruit Cake with Coconut Coating, Lime Sorbet and Guava Sorbet with Banana Chips

5. River Rock Casino Restaurant

Winner: Best Table Showcase

These lovely ladies giving a yoga demonstration helped them win Best Table Showcase.

Fish & Seafood Soup – prawns, red snapper, scallop with sweet pea, red bell pepper, bean sprouts, green bean, purple eggplant, Napa cabbage, carrot, celery, red onion, basil, cilantro, scallion, coconut milk, chicken stock, sambal oelek.

Fruits and Coconut Jelly Nage – coconut jelly, rambutan, mango, prickly pear, dragon fruit, mangosteen, star fruit, papaya, pineapple, coconut and orange juice

Avocado Pandan and Green Tea Shake – Avocado, pandan leaf; sweetened condensed milk, ice, green tea

6. Grand Dynasty Seafood

Entree Shrimp with mushroom and Singapore style vermicelli

Dessert Osthamanthus jelly with osamanthus flower and goji berry

*Missing Photos*

7. Dynasty Seafood

Sirloin beef steak cubes in a mushroom beef gravy with fried rice, peas, long bean, butter and corn

Dessert: Goji Berry Jelly

8. Copper Chimney

Winner: Best Dessert

Indian Spiced Rack of Lamb: Papaya seed creme fraiche marinade, roasted cabbage, micro greens, edible flowers, Chilliwack farm eggs dumplings, vegetable medley
European style Indian Fusion Mousse Cake: Poppy seed mango mousse cake and coconut pitaya fruit cake, duo of berry coulis, dark chocolate and caramel swirl, Zobrowka vodka, tabasco

9. Tivoli (Executive Inn)

Winner: Best Entree

CAB Beef Tenderloin – roasted, grain-fed, 9 vegetable ragout, applewood smoked Yukon gold gratin potatoes.

Port Poached Bartlett Pear – White chocolate cherry parfait with fruit salsa

Healthy Chef Competition 2013 - 1st Place " The Best Dessert"

Chef Jaroslaw and  team Copper Chimney Restaurant, 1st place for the best dessert.
Competition took place on 3/13/2013 in Vancouver Hyatt. Took nine teams from hotels and restaurants. Dessert Chef Jaroslav Hotel LeSoleil - Copper Chimney Restaurant got najleprzy 1 place for dessert.

  

Entrée

Indian spiciest rack of lamb

Papaya seed crème fraiche marinade, roasted cabbage, Micro greens,

edible flowers, Chilliwack farm eggs dumplings, vegetable medley

˜˜˜˜

Dessert

European Indian Fusion Filled Cake

Poppy seed mango mouse cake & coconut pitaya fruit cake,

Duo of berry coulis, dark chocolate & caramel swirl   

Zobrowke vodka, Tabasco

BCChef Association Bal