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Our christmas recipes

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Our christmas recipes

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Our christmas recipes
Our christmas recipes
Our christmas recipes
IngredientIngredient
• 2 Eggs
• 1 cup Sugar
• 1 tablespoon Honey-spice cake seasoning
• 1 teaspoon Baking soda
• 3 tablespoons Water
• 1 cup Honey
• 3 cups Sifted flour
• spice for the gingerbread
Way of preparing:
• Cream 2 eggs & 1 C. sugar until white. Add 1
Tablespoon Honey-spice cake seasoning, 1
teaspoon baking soda dissolved in 3
tablespoons water, 1 Cup honey, & 3 Cups
sifted flour. Work ingredients well into a
dough, then knead on floured board. Sprinkle
with flour & roll out ¼ " thick. Cut into shapes.
Place on greased bakinsheet and Bake in oven
about 10 minutes. Store air tight and glaze
before serving.
Our christmas recipes
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Our christmas recipes

  • 4. IngredientIngredient • 2 Eggs • 1 cup Sugar • 1 tablespoon Honey-spice cake seasoning • 1 teaspoon Baking soda • 3 tablespoons Water • 1 cup Honey • 3 cups Sifted flour • spice for the gingerbread
  • 5. Way of preparing: • Cream 2 eggs & 1 C. sugar until white. Add 1 Tablespoon Honey-spice cake seasoning, 1 teaspoon baking soda dissolved in 3 tablespoons water, 1 Cup honey, & 3 Cups sifted flour. Work ingredients well into a dough, then knead on floured board. Sprinkle with flour & roll out ¼ " thick. Cut into shapes. Place on greased bakinsheet and Bake in oven about 10 minutes. Store air tight and glaze before serving.
  • 7. Elements • 1 glass of the sugar 1 glass of honey 1 / 2 bones of margarine 6 eggs 2 glasses of the flour 1 teaspoonful of soda 1 teaspoonful of the cinnamon spice for the gingerbread 1 glass of the cream
  • 8. Way of preparing: • to melt margarine with the sugar, honey and the spice for the gingerbread. Then to pour the cream and to boil. When will cool to cold food plus gook, the flour, soda and the cinnamon at the end whipped whites. To bake about 1 hour.
  • 10. IngredientIngredient • 1 lb. poppy seeds, 1c. sugar, 4 Tb. honey, 2 rounded Tb. butter, 2 egg whites, 1 vanila sugar, 3/4 c. raisins. 1 c. chopped walnuts, 1 Tb. finely chopped candied orange peel. • DOUGH: 1 lb. flour, 1 c. sugar, 3/4 c. margarine, 4 egg yolks, 1 c. milk ( lightly warm) 1 oz. yeast, pinch of salt, butter and bread crumbs to grease the cake form. • BRUSHING: 1 egg GLAZE: 1 c. icing sugar, 1- 2 Tb. lemon juice, 1-2 Tb. boiling water.
  • 11. Way of preparing: • 1) Rinse poppy seeds, scald with hot water and let sit overnight. The next day drain the poppy seeds in a sieve, grind at least two, three times. Melt butter in a pot, add sugar, poppy seeds, honey, raisins, nuts, (candied orange peel, optional) and fry a few minuts on a low flame, still mixing. When slightly cooled, add egg whites whisked into a froth and mix. Divide the poppy seed mixture into 2 parts. • 2) Mix yeast with 2 Tb of sugar, 2 Tb of flour, about 100 ml. of lightly warm milk. Mix well and let it rise.
  • 12. • 3) Grind the yolks well with the remaining sugar, and to this add the raised yeast, milk, salt and flour. Make a dough. At the end add melted margarine and lemon juice. Mix well again. The dough must not stick to your hands. Cover with a towel and let the dough rise. • 4) Divide the dough into 2 parts. Roll out each part of the dough, lightly sprinkled with flour. Evenly spread the poppy seed mixture on the dough, roll up the dough and place in long, app. 18 -inch loaf pans. Close the edges of the rolls so that the poppe seed mixture doesn't come out during rising. Let the rolls rise again in a warm place covered with a towel, then brush with an egg mixed with 1 tsp. milk.
  • 13. 5) Preheat oven to 360 F and then place the rolls in for ~ 40 minutes. Check if ready with toothpick, which should remain dry. When slightly cooled, take out of the pans and glaze. is a traditional Polish dessert, especially popular during the Christmas .
  • 15. Ingredients: • 4 big Herring fillets salted , • 2 large onions , • 6 grains of E nglish herb , • 6 grains of Pepeer , • bay leaf , • 3 lemons , • one pickle , • one glass of sour cream, • one spoon of powdered sugar, • salt and Pepeer .
  • 16. • Soak herrings in cold water for at least 24 hours changing it every 8 hours or more often. Remove the milt, skin, bones and cut each herring into 4 pieces. Arrange onions, bay leaf, grains of herb, slices of lemons and herring in layers in a jar. Add juice squeezed from remaining lemons to the cream, add salt to taste and sugar powder . Pour the s a uce over the fillets and close in a jar. Keep it for 24 hours in a cool place overnight. Next place the herring on a dish, pour with the sauce, and d ecorat e with slices of pickled cucumber .
  • 19. Ingredients • 500gr white flour • 500gr boiled popatoes • Baking powder • salt
  • 20. Preparation • In a medium bowl combine flour, baking powder, and salt beating on low speed after each addition just until combined. Cover and chill the dough for 2 to 4 hours. • Roll the Dough • On a well-floured surface, roll the dough to 1/2- inch thickness. • Cut the Dough • Fry in hot olive oil. • serve hot. • you can stuff them with sardina or stockfish. • If you stuff with dried grapes coat with sugar.
  • 22. Ingredients • MARINATED FRUIT: 1/3 cup golden raisins 1/3 cup chopped dried apricots 1/3 cup dried tart cherries 1/4 cup triple sec (orange-flavored liqueur) or orange juice • Cooking spray 1 teaspoon butter or stick margarine, melted 2 teaspoons turbinado or granulated sugar
  • 23. • DOUGH: 1 package dry yeast (about 2 1/4 teaspoons) 1/4 teaspoon granulated sugar 1/4 cup warm water (100° to 110°) 3 3/4 cups all-purpose flour, divided 6 tablespoons butter or stick margarine, melted 1/4 cup fat-free milk 1/4 cup granulated sugar 1/2 teaspoon salt 1 large egg 1 large egg yolk 2 tablespoons pine nuts
  • 24. Preparation • To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately. • To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth.
  • 25. • Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
  • 26. Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour. Preheat oven to 375°. Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375° for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with turbinado sugar.
  • 28. Ingredients • For the starter: 1/2 cup all-purpose flour 1/2 cup warm water (105°F to 110°F) 1/4 cup granulated sugar 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons) 1 large egg yolk
  • 29. • For the cake: 3 cups all-purpose flour 1/2 cup granulated sugar 6 large egg yolks 8 tablespoons unsalted butter (1 stick), at room temperature and cut into small pieces 1 large egg 1 teaspoon kosher salt 1 teaspoon vanilla extract 3/4 teaspoon orange zest
  • 30. Instructions • For the starter: 1. Place all ingredients in the bowl of a stand mixer and whisk gently to combine. Cover tightly with plastic wrap and let rise in a warm spot until doubled in size, about 1 1/2 hours. • For the cake: 1.Coat a large bowl with butter; set aside.
  • 31. 2. 1 1/2 cups of the flour to the starter and, using the hook attachment on a stand mixer, mix on low until incorporated, about 1 minute. Add 1/4 cup of the sugar and mix until incorporated, about 1 minute. Add 3 of the egg yolks, mixing until each is incorporated before adding the next. Add half of the butter pieces, 1 or 2 at a time, waiting until each is fully incorporated before adding the next. Increase speed to medium and knead until dough is sticky and stringy, about 3 to 5 minutes more. 3. Place dough in the prepared bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours. Clean the mixer bowl.
  • 32. 4. Gently place risen dough in the bowl of the stand mixer. Add remaining 1 1/2 cups flour, remaining 1/4 cup sugar, remaining 3 egg yolks, the whole egg, salt, vanilla, and zest. Turn the mixer to low and, using the hook attachment, knead until incorporated, about 1 minute. Add remaining half of the butter pieces, 1 or 2 pieces at a time, waiting until each is fully incorporated before adding the next. Increase speed to medium and knead until dough is sticky and stringy, about 5 to 8 minutes more. Meanwhile, coat a large bowl with butter. Place dough in the prepared bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
  • 33. 5.Thoroughly coat a 9-cup pandoro mold with 1 to 2 tablespoons melted butter using a pastry brush. Sift flour into the mold to evenly coat, then tap out the excess (make sure to get all of the corners to prevent any sticking). 6 Remove the risen dough from the bowl and transfer to the prepared mold (the dough should fill the pan about halfway). Cover with plastic wrap and allow to rise in a warm spot until the dough is about a 1/2 inch from the top of the pan, about 1 hour. Meanwhile, heat the oven to 375°F and arrange a rack in the lower third.
  • 34. 7. Bake the pandoro for 15 minutes, then reduce the heat to 325°F and bake until the pandoro is dark golden brown and a cake tester inserted in the center comes out clean, about 20 to 25 minutes more. 8. Cool on a wire rack for at least 10 minutes. Gently remove the cake from the pan and let cool completely on the rack, about 1 hour.
  • 39. Ingredients • 1kg sugar • 300ml water • 400g farm butter • 5 egg yolk, 1 white • 2 tsp of ground cloves • 2tsp ground cardamum • 50g ginger root • 2 smaller or bigger orange grated zest and juice • 1500-1700g wheat flour(organic flour costs more)
  • 40. Instructions Put half sugar in a thick –bottomed pan and melt. Carefully add water and add the rest of the sugar. Remove the pot from the heat and pour the syrup into a bowl where There is butter already waiting. Add the spices, orange zest and juice, Chill. Add the eggs , flour and salt. Stir through . Leave the dough in the fridge overnight. Roll the dough thin, use plenty of flour. Form gingerbreads . Bake at 150oC about 5 -10 minutes.
  • 41. Glasuur: 1 egg white 100g cast sugar Some drops of lemon juice • Glaze making Whisk the egg white until firm, gradually add powdered sugar, add finally lemon juice. Put in a small plastic bag , cut the corner off , and decorate.
  • 43. Ingredients • 1l Water • 1 kg rye flour (it can be whole grain flour) • 250g of mascobado shugar • 4 teaspoons of sea salt • 2 handfuls of raisins • 2 handfuls of dryed apricots • 1 handful of black plums • 4-5 figs • 2 handfuls of almonds • 150-200g rye bread leaven
  • 44. Instructions Mix the leaven with lukewarm water. Add about half of the amout of flour. Cover the dough bowl with cling film and put the bowl to a warp place for 10-12 hours. Now add a little flour and take some leaven for another bread making.(in a jar, lid on top and into the refrigerator) Now add the rest of flour, sugar, salt, raisins, almonds etc. Mix properly Take the dough and put it into two faceted forms. Fill the forms half way or a little bit over the half. Smooth the top smooth with wet hand.
  • 45. Sprinkle seeds on the top. (example pumpkin-, sunflower or sesame seeds.) Leave it in a warm place for 2,5-hours. When forms are popped full put the breads in the oven. Cook in the temperature of 175°C about 1 hour. When the breads are ready, grease the crusts with melted butter. Take them out of the forms and leave it under a blanket. You can eat after a whew hours, with butter.
  • 48. Ingredients FOR cakes, cookies 1 1/2 cup olive oil 1/2 cup sugar 1 orange juice 4 tablespoons brandy 1 teaspoon baking soda 1 teaspoon baking powder 1/2 cup Vermouth 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoon ground cloves 6 cups flour
  • 49. For the filling 1 cup white sesame 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves For the syrup 2 cups of honey 2 cups sugar 2 cups water 1 cinnamon stick to supplement 1/2 cup sesame seeds
  • 50. Preparation: • In a bowl, whisk together oil and sugar for about 5 minutes. Add orange juice, brandy, baking soda, baking powder, cinnamon and ground cloves and Vermouth combined. Nadal beats, and add two- thirds of the flour mixture, 1/2 cup at a time, beating on low speed until well blended. Change to the dough hooks, or, if necessary, use your hands. • Add the remaining flour 1/2 cup at a time kneading with your hands at the end. The dough is ready when no longer sticks to your hands, about 5 minutes of kneading dough (dough will be greasy).
  • 51. Combine all ingredients in a bowl filling. Use a handful of dough to every cookie, forming the shape of the log. Flatten it, place a small spoonful of filling in the center and close cookie, sealing the filling in the middle, in the long oval shape (see photo). Continue until the expiry of the dough and filling. Preheating the oven to 355 ° F (180 ° C). Place cookies well spaced slightly greased or nonstick baking sheet (or baking parchment). Bake at 355 ° F (180 ° C) for 30-35 minutes or until well browned.
  • 52. • Make the syrup: Chilled cookies will be dipped in hot syrup, , so do not start until the cookies are cooled. Combine all ingredients in a large pot of syrup (like deep frying pan) and cook over low heat for about 15 minutes. Remove the cinnamon stick. Leave syrup oven at the lowest possible heat of immersion. • Insert cookies (as much as will fit on the bottom in one layer) to the hot syrup and use a spatula, if you want to keep them for 30 seconds to 1 minute. After the cookies have been soaked, remove them with a slotted spoon, letting excess drip syrup, put on a big plate portions in layers, sprinkling each layer with sesame seeds before adding the next layer on top.
  • 53. • Melomakarona are not in the refrigerator. Cover it with foil or store well in cans that will not dry out, and they last for a few days - if they are not eaten by it.
  • 56. Ingredients: • Meatballs: ½ kg ground lean beef or pork (or a combination) 2 slices bread 1 small finely chopped onion 2 tablespoons uncooked rice 2 tablespoons water Salt and pepper to taste
  • 57. • Soup: 1 small finely sliced onion 1 bunch lovage leaves or celery leaves or parsleyleaves, finely chopped 1 peeled parsley root 1 peeled parsnip 4 peeled carrots 1 pound beef or veal with bones 4 tablespoons tomato paste Salt as needed 2 to 3 tablespoons vinegar, or to taste Sour cream for garnish (optional) Hot pepper (optional)
  • 58. Preparation: • In a large saucepan, bring 6 cups of water to a boil. Add sliced onion, lovage, parsley root, parsnip and carrots. Add beef or veal with bone. Bring back to a boil, skimming off any foam that rises to the surface, reduce heat and simmer partially covered. • Meanwhile, make the meatballs by first soaking the bread in water or milk and then squeezing it dry. Mash the soaked bread in a large bowl. Add the ground meat, finely chopped onion, rice, water and salt and pepper. Wet hands slightly and make small meat balls. Set aside.
  • 59. • When the vegetables in the saucepan become tender, return it to boil and carefully drop in the meatballs. Reduce heat and simmer for 30-40 minutes. When the soup is almost done and the meatballs come to the surface, add the tomato paste and stir well. • Add the tomato paste and stir. Add the lovage and season with salt and vinegar. If desired, serve with a dollop of sour cream and a hot pepper on the side.
  • 61. Ingredients: • 3 1/2 cups water • 1 1/2 teaspoons salt or to taste • 2 tablespoons butter • 1 cup coarse yellow cornmeal • Sour cream (optional) • Telemea or feta cheese (optional) • Fresh herbs of choice (optional)
  • 62. Preparation: • Bring the water to a rolling boil. Add the salt and butter, stirring to melt. Using a wooden spoon, add the cornmeal very gradually, while stirring constantly in the same direction. • Simmer over low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pot, about 35-40 minutes. Serve hot. • NOTE: If desired, while mamaliga is still hot, add more butter, cheese, sour cream and herbs. Mamaliga can also be served with a dollop of sour cream. Mamaliga can be poured into a pan. When cool, it can be flipped out onto a cutting board, cut into squares and sauteed in butter until crispy.
  • 63. Bread – Cozonac • 2 1/2 tablespoons + 3 1/2 cups all-purpose flour • 1/2 cup +1/2 cup + 1/4 cup milk • 1 package active dry yeast • 4 large egg yolks • 3/4 cup superfine sugar • 4 ounces light or dark raisins • Zest of 1 lemon • 4 ounces melted butter • 1 tablespoon dark rum • 1 teaspoon vanilla extract
  • 64. • 1 tablespoon canola oil • 1 ounce walnuts (optional) • 1/2 cup confectioners' sugar (optional) Preparation • Scald 1/2 cup milk and stir in 2 1/2 tablespoons flour until smooth. Let cool 10 minutes. • Heat another 1/2 cup milk just until lukewarm. Do not scald. Place yeast in a small bowl and pour lukewarm milk over, stirring until dissolved. Add yeast mixture to flour paste and beat until large air bubbles appear. Cover and let rise at least 15 minutes.
  • 65. • Heat the remaining 1/4 cup milk to lukewarm. Do not overheat. Pour into a warmed large bowl or bowl of a stand mixer. Add, stirring after each ingredient, the egg yolks, sugar, raisins, zest, yeast mixture and flour. Knead about 10 minutes by machine or 15-20 minutes with buttered hands while still in the bowl, adding butter as necessary to achieve a nonsticky, pliable, moist ball of dough. It will probably take about 3 ounces of butter. Save the rest. • Add rum, vanilla and oil and knead another 2-3 minutes. Cover bowl with greased plastic wrap and let rise until doubled. Punch down and with hands dipped in some of the reserved melted butter, knead another 5-10 minutes.
  • 66. • Heat oven to 350 degrees. Coat a 10- to 12-inch round pan that is at least 3 inches deep with cooking spray. Using buttered hands, twist the dough and place in the pan. Cover with greased plastic wrap and let rise until dough reaches the top of the pan. • Mix 1 large egg yolk with 1 tablespoon cold water and brush top of dough. Sprinkle walnuts and a few raisins on the dough, if desired. Bake 1 hour or until toothpick tests clean or an instant-read thermometer registers 190 degrees. • Remove from pan and cool on wire rack. If you wish, while the cake is still hot, sprinkle with confectioners' sugar and walnuts. •
  • 68. Ingredients • 4 tablespoons milk • 200g / 7 ounces Turkish delight, chopped • 3 tablespoons unsweetened cocoa • 400g / 14 ounces butter biscuits (like Petite Beurre), broken into very coarse crumbs • 300g / 10.5 ounces walnuts toasted and chopped when cool • 2 teaspoons rum extract or 1 shot of dark rum • 150g / 5.29 ounces softened butter •
  • 69. • 6 tablespoons confectioners' sugar • 2 large pasteurized eggs, separated • 200g / 7 ounces pitted sour cherries from liqueur, drained and coarsely chopped • 1 (100g / 3.5-ounce) package very fine dried coconut Preparation • In a large saucepan, heat milk with Turkish delight until candy starts to melt and reduce in size. Remove from the heat. • To the saucepan, add 1/2 of the cocoa, 1/2 of the biscuits, 1/2 of the walnuts, and half of the rum. Mix thoroughly and set aside.
  • 70. • In a separate bowl, mix the softened butter with 5 tablespoons confectioners' sugar and 2 egg yolks. Add this to the ingredients in the saucepan and mix thoroughly. • Add in the rest of the rum, cocoa, biscuits, walnuts and the coarsely chopped sour cherries. Whip the egg whites until they form stiff peaks and blend into the mixture. • Sprinkle remaining 1 tablespoon confectioners' sugar and shredded coconut on a large piece of plastic wrap. Put the dough in the middle and roll it up in the plastic wrap, forming it into the shape of a salami. Wrap tightly and refrigerate 6 to 7 hours. Remove plastic wrap and cut into 1/2" slices when ready to serve.
  • 71. • Istituto Comprensivo I. Larussa, Italy • Zespół Szkół w Sadowiu , Poland • 8o ΟΛΟΗΜΕΡΟ ΔΗΜ. ΣΧ. ΠΤΟΛΕΜΑΪΔΑΣ, Greece • ICS "D. Alighieri" di Staranzano, Italy • Liceul Tehnologic "Octavian Goga", Romania • Publiczna Szkoła Podstawowa im Jana Pawła II, Poland • Rakvere Põhikool, Estonia