Connected Xmas Cookbook - english version

Connected Xmas Cookbook
50 Christmas dishes from 5 countries
based on TNS Xmas Study
www.connectedxmas.com
TNS 2014

France.......................................................
Great Britain.............................................
Italy.........................................................
Norway...................................................
Poland.....................................................
3
14
25
35
46
In 2013 we interviewed almost 5300 people
from 5 countries, asking them about most
important Christmas dishes.
This year our colleagues from TNS prepared
recipies for this dishes.
Enjoy your meal!

Terrine of Duck Foie Gras with Figs.............
Icy Yule Log................................................
Champagne Cocktail..................................
Truffled Capon with Champagne................
Verrines with Salmon and Lime...................
Terrine of duck foie gras
with figs
Icy yule log Verrines with salmon
and lime
France
Bon appétit!
Oysters...........................................................
Chocolate Truffles with Espelette Pepper.......
Seafood Vol-au-Vent.....................................
Lobster Cassolette with Chicory and Pastis....
White Sausages with Apple and Foie Gras.....
4
5
6
7
8
9
10
11
12
13

Ingredients:
 1 lobe of foie gras, 600 g
 dried figs
 a little milk
 a shot glass of cognac
 a drop of port
 Guérande salt and pepper.
Method:
Let the foie gras seep in cold water and milk overnight in the refrigerator. The next day take the lobe
out and remove the central vein of the lobe. Cut in half. Season with salt, pepper, cognac and port.
Place one half of the lobe in a pot, cover with figs, and then the other half of the lobe. Pour on the
the mixture of cognac and port, and leave to sit for 24 hours in the fridge. Preheat oven to 160°C.
Bake the dish in a water bath for 20 minutes. Leave for another 24 hours in the refrigerator.
preparation time: 20 mins
cooking time: 20 mins
yield: 6 servings
76%
Terrine of Duck Foie Gras
Author of recipe:
76%
“For me, it’s the best
Christmas dish and moreover
it’s from my native region.”
Stéphane Marcel
Managing Director Innovation
& Market Understanding
TNS Sofres (France)
Bon appétit !
of the French think of foie
gras as one of the most
important dishes on
the Christmas table
“
4
with Figs
Terrine de Foie Gras de Canard aux Figues

Ingredients:
 200 g chocolate
 60 g icing sugar
 25 cl crème fraîche
 100 g flaked almonds
 25 cl coffee ice cream
 25 cl coconut ice cream
 25 cl vanilla ice cream
 100 g butter.
Method:
Melt chocolate and butter in a hot water bath. Whip the crème fraîche, and add it to the chocolate.
Stir the mixture until it is cool. Pour 1/3 of this mixture in the bottom of a cake tin, then place in the
freezer until it hardens. Next add layers of ice-cream, alternating between flavors, and then finally
the rest of the chocolate. Leave all in the freezer for at least 3h. Meanwhile, mix the icing sugar
and almonds in a pan and roast over a low heat. Once the almonds are coated with caramel and
golden, remove from heat and leave to cool. Remove the log from the freezer, unmold and sprinkle
the almonds over the top. Place the log about in the refrigerator for about 15 minutes before serving.
cooking time: none
yield: 6 servings
56%
Icy Yule Log
La Bûche de Noël glacée
Author of recipe :
56%
“A Christmas without
a Christmas log is not
a Christmas!”
Arielle Bélicha-Hardy
Managing Director Customer
& Employee Research
TNS Sofres (France)
Bon appétit !
of the French think of Christmas
log as one of the most important
dishes on the Christmas table
“
5

Ingredients:
 8 cl Cointreau
 16 cl sugar syrup cane
 2 squeezed limes
 Ice cubes
 75 cl champagne.
Method:
Pour Cointreau into a mixing bowl, and add cane sugar and lemon juice. Leave overnight.
Add champagne just before serving along with ice cubes.
cooking time: none
yield: 4 servings
52%
Champagne Cocktail
Soupe au Champagne
Author of recipe:
52%
“Thinking out of the box,
this recipe is a good way
to modernize an aperitif.”
Stanislas Seveno
Managing Director Media,
Technologie & Loisirs
TNS Sofres (France)
Bon appétit !
of the French think of champagne
as one of the most important
“
6

Ingredients:
 1 capon of at least 2.5 kg
 1 fresh truffle
 500 g Pleurotte mushrooms
 1 bottle of brut champagne
 3 sprigs of parsley
 salt and pepper, oil
 50 cl of thick cream.
Method:
Clean and burn the capon. Cut the skin and slip some breakings of truffles. Pour on truffle juice,
cover and leave to marinate in fridge for 24h. The next day, drain the capon, collecting the juice
to marinade later. Put a tablespoon of neutral oil in a thick-bottomed pan and cook the capon from
all sides for 25 to 30 min. Add salt and pepper. Add champagne, juice marinade, parsley and water
to cook like a poule-au-pot over medium heat until ready. Meanwhile, clean the mushrooms and
fry them with a little salt and pepper and set aside. Take a small pot of broth, bring to the boil and
then reduce to a medium heat. Add the cream, adjust seasoning, and then add the mushrooms.
Heat the serving dish (important), on which you place the drained capon and cover with
the mushroom sauce.
yield: 8 servings
42%
Truffled Capon
Author of recipe:
42%
“A generous dish to be shared
with the family.”
Laurent Guillaume
Managing Director & CEO
TNS Sofres (France)
Bon appétit !
of the French think of poultry
“
7
with Champagne
Chapon Truffé Chopé au Champagne

Ingredients:
 4 slices of smoked salmon
 100 g crab meat
 2 jars of cream cheese
 1 shallot
 chives
 1 lime
 pink pepper.
Method:
Grind the salmon and crab meat with a meat grinder (average grid).
Add the shallots mixed with chives. Do not add salt, but add pink pepper if possible.
Mix with the lime juice and cream cheese. Serve chilled, packed in glass jars.
cooking time: none
yield: 4 servings
42%
Verrines with Salmon
Author of recipe:
42%
“I love this refreshing starter
to give a good appetite
for the main dish.”
Nathalie Léauté
Managing Director
Finance & Services
TNS Sofres (France)
Bon appétit !
of the French think of smoked
salmon fume as one of the most
important dishes on the
Christmas table “
8
and Lime
Verrines de Saumon au Citron Vert

Ingredients:
 2 lemons
 2 dozen oysters.
Method:
Just open, optionally add a few lemon drops, and eat :)
preparation time: 1 min
cooking time: none
yield: 2 servings
Oysters
Oysters
39%
39%
“If you ask an oyster what it
wears on the plate, the answer
is a drop of lemon n°5 of course :)”
Author of recipe:
Constance Leroy
Director of Consumer Business Team
TNS Sofres (France)
Bon appétit !
of the French think of oysters
“
9

Ingredients:
 300 g dark chocolate
 20 cl liquid cream
 100 g cocoa powder
 50 g butter
 powdered Espelette pepper.
Method:
Heat the cream, Espelette pepper and butter. Slowly stir the chocolate into this warm cream.
When the ganache begins to harden, start building some chocolate balls in the palm of your hand.
Put in fridge. When they are cold and hard, roll each truffle in cocao powder.
Put the truffles in the refrigerator.
cooking time: none
yield: 6 servings
Chocolate Truffles
37%
37%
“A good moment of creativity
with my children, the hands
in chocolate!”
Author of recipe:
Raphaël Ventura
Managing Director Consumer
TNS Sofres (France)
Bon appétit !
of the French think of chocolate
“
10
with Espelette Pepper
Truffes au Chocolat et Piment d’Espelette

Ingredients:
 500 g of seafood
 50 cl of lobster bisque
 1 chopped garlic and parsley
 6 puff pastry vol-au-vents
 butter
 cognac
 pepper.
Method:
Remove water surplus from seafood, then fry in butter. Add the minced garlic and parsley.
Cook for 2 minutes. Blaze with cognac, then add the lobster bisque. Cook over a low heat
for 10 minutes. Meanwhile, put the vol-au-vents in oven. Garnish right out of the oven.
Can be eaten as a starter, or as a main dish with rice.
yield: 6 servings
Seafood Vol-au-Vent
Bouchées aux Fruits de Mer
31%
31%
“A classic starter, which
evokes memories of my
childhood.”
Author of recipe:
Emmanuel Rivière
Managing Director Business Team
Stratégies d'opinion
TNS Sofres (France)
Bon appétit !
of the French think of seafood
“
11

Ingredients:
 2 live lobsters 850 g each
 5 l water
 150 g of sea salt
 1 bunch of dill
 4 chicories
 10 cl of Pastis
 20 cl base sauce of lobster Lacroix
 10 cl cream
 sugar, salt and pepper.
Method:
Bring water to a boil with sea salt, sugar and dill. Pour over lobsters and let them cool
in this water. Meanwhile, cut the chicories in half lengthwise and steam them in a little olive oil.
Season with salt and pepper, and add a pinch of sugar. Add a little water and cover.
Cook the chicories and store the cooking liquid. Bring the cooking liquid,
Pastis and the cream to a boil. Season with salt and pepper. Cut the lobster in half length wise
and open the clips. Remove the lobster meat and heat them in the sauce.
Serve with chicories and finally, garnish with dill.
yield: 4 servings
Lobster Cassolette
13%
13%
“I really love cooking this dish
with the mouth-watering,
subtle fragrance it gives off…”
Author of recipe:
Marie-Agathe Nicoli
Managing Director Automotive
TNS Sofres (France)
Bon appétit !
of the French think of lobster
“
12
with Chicory and Pastis
Cassolette de Homard aux Chicons et Pastis

Ingredients:
 4 white pudding sausages
 60 g foie gras
 4 pippin apples
 50g butter
 mustard
 Calvados
 20 cl cream
 lemon juice
 chopped parsley
 8 black peppercorns & coarse salt.
Method:
Prick the sausages with a fork. Roast them in a pan with 20 g of butter, turning often. Meanwhile,
peel the apples, remove the seeds and cut them into slices. Immediately sprinkle with lemon juice to
keep the white flesh. In another pan, melt the remaining butter and stir apple slices about 3 minutes
on each side. Carefully crush the peppercorns and salt in a mortar. Arrange the sausages on four hot
plates. Lay beside the fried apples and slices of foie gras. Pour the mustard into the pan that
contained the sausages and fry on medium heat. Then add the calvados and cream. Season with salt
and pepper. Stir the chopped parsley into the sauce. Remove from heat as soon as the cream thickens
and pour on sausages.
yield: 4 servings
White Sausages with
11%
11%
“Foie gras and Calvados,
a good way to gather with
Normans and Gascons!”
Author of recipe:
François Baradat
Marketing Director
TNS Sofres (France)
Bon appétit !
of the French think of white sausage
“
13
Apple and Foie Gras
Boudin Blanc Poêlé, éventail de Pommes et de Foie Gras

with figs
Bon appetit!
and lime
Great Britain
Turkey.......................................................
Christmas Pudding....................................
Mince Pies.................................................
Roast Potatoes..........................................
Gravy for the Roast Dinner........................
Chestnut Stuffing..........................................
Brussels Sprouts with Pancetta.....................
Christmas Cake.............................................
Homemade Chocolate Truffles......................
Pigs in Blankets.............................................
15
16
17
18
19
20
21
22
23
24
Enjoy your meal!

Ingredients:
 1 turkey (about 6.3kg) oven ready
 175 g softened butter
 225 g streaky bacon
 salt and freshly milled black
pepper.
Method:
Take the turkey out of the fridge last thing the night before to allow it to come to room temperature.
On the morning of cooking, pre-heat the oven to gas mark 220°C then stuff the turkey (see the
recipe for chestnut stuffing).
Loosely pack the stuffing into the neck end, then tuck the neck flap under the bird's back.
Lay the turkey in a roasting tin and rub it generously all over with the butter. Next season the bird
all over with salt and pepper, and lay the bacon over the breast with the rashers overlapping.
Place the roasting tin on a low shelf in the oven and cook at the initial high temperature for 40
minutes. After that, lower the heat to gas mark 3, 325°F (170°C) and cook for a further 3½ hours.
After this time, turn the heat up to gas mark 6, 400°F (200°C) and cook the turkey for a further 30
minutes. The turkey will need frequent basting throughout the last 30 minutes.
To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running
out of it should be golden and clear. Leave the turkey in a warmish place for 30-60 minutes to 'relax'
before carving.
cooking time: 5 hrs
yield: 6-8 servings
70%
Author of recipe:
Turkey
70%
“Christmas just wouldn’t be
the same without the traditional
Turkey lunch! There’s normally
leftovers so you can test your
culinary skills by making
wonderful Turkey curries
and soups!”
Sarah Fernandes
PA to UK CEO
TNS UK
Enjoy your meal!
of people in Britain think of turkey
dishes on the Christmas table “
15

Ingredients:
 50 g blanched almonds
 2 large Bramley cooking apples
 200 g box candied peel (in large
pieces) or all citron if you can find it
 1 whole nutmeg (you'll use three
quarters of it)
 1 kg raisins
 140 g plain flour
Method:
Chop the almonds coarsely. Peel, core and chop the apples. Sharpen your knife and chop the candied peel.
Grate three quarters of the nutmeg (sounds a lot but it's correct). Mix all the ingredients for the pudding,
except the butter, in a large bowl.
Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until
all the butter is grated, then stir for 3-4 minutes - the mixture is ready when it subsides slightly after each stir.
Generously butter two 1.2 litre bowls and put a disc of greaseproof paper in the bottom of each. Pack in the
pudding mixture. Cover with a double layer of greaseproof paper or baking parchment, pleating it to allow for
expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper
Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil
over the top and bring it down underneath to make a double package (this makes the puddings watertight).
Tie with more string, and make a handle for easy lifting in and out of the pan.
Boil or oven steam the puddings for 8 hours, topping up with water as necessary. Remove from the pans and
leave to cool overnight. When cold, discard the messy wrappings and re-wrap in spanking new greaseproof
or baking parchment, foil and string. Store in a cool, dry place until Christmas.
On Christmas Day, boil or oven steam for 1 hour. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in
a small pan, pour it over the pudding and set light to it.
preparation time: 1 hr
cooking time: 8 hrs
1 hr cooking on the day
yield: 8 servings
33%
Christmas Pudding
Author of recipe:
33%
“This is my favourite Christmas
Pudding recipe so I hope you
enjoy making it and if you can,
ask your family to help stir
the mixture and make a wish!
Enjoy!”
Harvey Jewell
Marketing Executive
TNS UK
Enjoy your meal!
of people in Britain think of pudding
“
 100 g soft fresh white breadcrumbs
 100 g light muscovado sugar,
crumbled if it looks lumpy
 3 large eggs
 2 tbsp brandy or cognac, plus extra
to flame
 250 g packet butter, taken straight
from the fridge.
16

Ingredients:
 1 large jar mincemeat
(about 600 g)
 2 satsumas, segmented
 1 apple, finely chopped
 zest 1 lemon
 little icing sugar, for dusting.
For the after pastry
 260 g unsalted butter, softened
 125 g caster sugar, plus extra
for sprinkling
 1 large egg, plus 1 beaten egg
for glazing.
Method:
Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the
egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together,
be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.
Scoop the mincemeat into a bowl and add the satsumas, apple and zest.
Heat oven to 220°C/200°C fan/gas 7. Roll out the pastry to 3 mm thick. Using a round cutter (about
10cm), cut out 16 bases and place them into muffin trays. Put 1.5 tbsps mincemeat mixture into
each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and
press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a
small cut in the tops.
Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the
muffin trays and dusting with icing sugar. Serve.
yield: 18 servings
Mince Pies
24%
Author of recipe:
24%
“Eating the first mince pie
of the season means Christmas
is on its way! Serve with a glass
of mulled wine – delicious!”
Caroline Minall
PA/Office Manager
TNS UK
Enjoy your meal!
of people in Britain think of mince
pies as one of the most important
“
17

Ingredients:
 200 ml red wine
 3 tbsp cornflour
 600 ml turkey or chicken stock
 2 tbsp redcurrant jelly
 200 ml/7fl oz turkey juices,
skimmed of all fat.
Method:
Mix 3 tbsp of wine with cornflour until smooth, then add the rest of the wine. Heat stock in a pan,
then pour in the wine mixture and redcurrant jelly, stirring until thick. Cover the surface with cling
film to stop a skin forming. Chill for up to two days. To serve, reheat in a pan until bubbling, then stir
in the turkey juices.
yield: 6 - 8 servings
23%
Gravy for the Roast Dinner
Author of recipe:
23%
“Christmas just wouldn't be
the same without a good gravy
on the table.”
Jamie Willard
UK Marketing Director
TNS UK
Enjoy your meal!
of people in Britain think
of roast dinner with gravy
“
18

Ingredients:
 1¼ kg potatoes, halved
or quartered if large
 2 tbsp flour
 4 tbsp sunflower oil.
Method:
Heat oven to 220°C/200°C fan/gas 6. Bring a large saucepan of water to the boil,
add the potatoes, then boil for 5 mins. Drain the potatoes well, then shake in the
colander (or back in the pan), to rough up the edges a little. Tip into your largest
roasting tin and sprinkle with the flour and some salt. Stir, then drizzle over the oil
and stir again so that no dusty flour remains.
Roast for 50 minutes.
cooking time: 1 hr, 10 mins
yield: 8 servings
21%
Roast Potatoes
Author of recipe:
21%
“Everyone loves a good
roastie, the crunchier
the better and what doesn’t
get swept up at the start
soon gets finished off when
going back for seconds!”
Georgina Whiting
Delivery PA
TNS UK
Enjoy your meal!
of roast potatoes as one
of the most important dishes
on theChristmas table
“
19

Ingredients:
 450 g peeled chestnuts, cooked
and very finely chopped
 1 large onion, finely chopped
 110 g smoked streaky bacon, finely
chopped
 the liver from the turkey, chopped
small
 25 g butter
 4 level tbsp chopped fresh parsley
 1 level dessertspoon chopped fresh
thyme
 ¼ level tsp ground mace
 225 g best-quality pork sausage
meat, or finely minced pure pork
 salt and freshly milled black
pepper.
Method:
Melt the butter in a large frying pan and cook the onion, bacon and chopped turkey liver for
10 minutes or so, until the onion looks transparent and everything is tinged gold at the edges.
Now tip the contents of the pan into a large mixing bowl and add all the remaining ingredients.
Season with salt and pepper, and mix very thoroughly.
Leave the stuffing covered in a cool place – but not in the fridge, as it shouldn't be too cold when
you come to stuff the turkey.
On the morning of cooking, stuff the turkey. Loosen the skin with your hands and pack the stuffing
into the neck end, pushing it up between the flesh and the skin towards the breast (though not too
tightly because it will expand during the cooking). Press it in gently to make a nice rounded end,
then tuck the neck flap under the bird's back and secure with a small skewer.
Don't expect to get all the stuffing in this end – put the rest into the body cavity.
cooking time: see turkey recipe
yield: 8 servings
17%
Chestnut Stuffing
Author of recipe:
17%
“When I think of chestnut
stuffing, I definitely relate this
to the festive season as it is an
essential/vital accompaniment
that brings out that sweet &
nutty exquisite taste in a
poultry dish and compliments
it supremely.”
Marleen Brown
Delivery – Team Support Manager
TNS UK
Enjoy your meal!
of stuffing as one of the most
Christmas table “
Peeling chestnuts is a chore at the best of times, but with the pressures
of Christmas it can seem even more tiresome. So, if you can get hold
of peeled chestnuts in a vacuum pack or container, that will make life
infinitely easier.
20

Ingredients:
 1 kg brussels sprouts
 100 g thinly sliced pancetta,
cut into 2 cm strips
 about 4 tbsp hot goose fat
 a handful of shredded sage.
Method:
Blanch the brussels sprouts in a pan of boiling salted water for 3 minutes, then drain and tip into
a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve.
Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 minutes,
adding the sage to serve.
yield: 6 servings
16%
Brussels Sprouts with
Author of recipe:
16%
“A great, easy and tasty way
to spruce up your sprouts.
We love them in our family!”
Carla Bateman
Senior PA
TNS UK
Enjoy your meal!
of brussels sprouts as one
on the Christmas table
“
21
Pancetta

Ingredients:
 450 g currants
 175 g each of sultanas and raisins
 50 g chopped glace cherries
 50 g chopped mixed candied peel
 50g chopped almonds
 Grated zest of 1 lemon and 1 orange
 3 tbsp brandy
Method:
Put all the dried fruit and peel in a bowl, stir in the brandy and leave overnight
for the fruit to soak up the alcohol.
Next day, whisk the butter and sugar together until pale and fluffy.
Add the beaten eggs slowly, whisking all the time.
Fold in the sifted flour and spices, next add the fruit mixture, the chopped nuts and
the orange & lemon zest. Grease and line a 20 cm round cake tin – spread the cake
mix in the tin. If not intending to use white icing later, arrange the whole almonds
on the top. Cover the top of the cake with greaseproof paper.
Bake at 140°C on the lowest oven shelf for 4 ½ -5 hours.
When cool, make small holes with a skewer and feed with more brandy, if desired.
preparation time: overnight soaking
cooking & preparation time: 6 hrs
yield: 8 servings
13%
Christmas Cake
Author of recipe:
13%
“Finish off Christmas day
with a slice of Christmas cake
and a cup of tea!
A perfect way to finish off
a lovely day.”
Gemma Brown
PA to UK Board Director
TNS UK
Enjoy your meal!
of Christmas cakes one
“
 4 large eggs
 ¼ tsp grated nutmeg
 ½ tsp ground mixed spice
 225 g unsalted butter
 225 g soft brown sugar
 110 g whole skinless almonds
for the top (or use white icing).
22

Ingredients:
 150 g plain chocolate
(70% cocoa solids)
 25 g unsalted butter
 150 ml thick double cream
 2 tbsp brandy or rum
 1 tbsp Greek yoghurt
 small paper cases.
For plain truffles:
 spoonful of cocoa powder.
For nut truffles:
 45g flaked almonds, finely
chopped and toasted.
Method:
Put chocolate into food processor and grind until it looks granular, like sugar.
Gently heat the cream, butter, rum/brandy in a saucepan to simmering point
Turn the food processor on and pour the mixture onto the chocolate
– blending until a smooth mixture. Blend in the yoghurt and transfer the mixture
(quite runny!) into a bowl and refrigerate overnight.
Sift cocoa powder onto one plate – toasted almonds onto another, take a teaspoon
of the mixture and roll into a ball, then in the cocoa powder or the nuts.
Put in paper case, keep refrigerated and eat within 3 days.
refrigerate overnight
yield: approx. 36
13%
Homemade
Chocolate Truffles
Author of recipe:
13%
“Love making these with the
kids – can never have too much
mess at Christmas!”
Kate Bolton
L&D Director
TNS UK
Enjoy your meal!
of people in Britain think of
chocolate as one of the most
Christmas table
“
23

Ingredients:
 350 g pork chipolata sausages
 225 g streaky bacon rashers.
Method:
Cut the sausages and bacon rashers in half and wrap each half
sausage in a half rasher of bacon. Put on a baking tray with the end
of the bacon tucked underneath. Roast at the same time as the turkey
at 180°C for about 30 minutes till golden, turn over and roast
for 10 more minutes.
yield: 6 servings
11%
Pigs in Blankets
Author of recipe:
11%
“Pigs in blankets are one of
those accompaniments that
only ever appear on December
25th. And no matter how
much turkey you’ve eaten,
there is always room for one
more of those little guys!”
Kim Hancock
Qual Team Co-ordinator
TNS UK
Enjoy your meal!
people in Britain think of
pigs in blankets as one of the
most important dishes on the
Christmas table
“
24

with figs
and lime
Italy
Panettone with Cream Filling....................
Pandoro Star.............................................
Dried Fruit Salad.......................................
Nougat with Hazelnut Cream...................
Cotechino and Lentils..............................
Cappelletti in Broth.......................................
Christmas Cookies........................................
Struffoli Donuts............................................
Baked Capitone............................................
26
27
28
29
30
31
32
33
34
Buon appetito!

Ingredients:
 1 Panettone cake
For the custard:
 2 egg yolks
 100 g sugar
 1 tbsp of flour
 ½ tsp of vanilla
 200 ml milk.
Cook in pan until the cream thickens,
stir the cream all the time.
Method:
Remove the top of the cake with a sharp knife and hollow it.
To make the filling, mix the ingredients and heat in pan until the cream is ready.
Mix all the time. Put the mixture into a bowl, add panettone pieces, crumbled
“marron glace” and whipped cream.
cooking time: 5-7 mins
yield: 10 servings
75%
Panettone with Cream
Author of recipe:
75%
“It's a new type of serving
traditional Panettone.
You can also use other
ingredients for the filling,
for example fresh fruits.”
Gabriele Ongaro
Account Director Automotive
TNS Italy
Buon appetito!
of Italians think of Panettone
disheson the Christmas table
“
26
Filling
Panettone alla Crema Pasticcera

Ingredients:
 1 Pandoro cake
For the mascarpone cream:
 300 g mascarpone
 2 eggs
 2 tbsp castor sugar
 1 or 2 tbsp cornstarch
or potato starch.
Method:
Put the eggs and sugar in a bowl and beat until the mixture becomes white and fluffy.
Add mascarpone and mix gently. Put the mixture into a fridge for 2 hours.
Meanwhile, mix espresso with rum and sugar and put back to cool.
Cut Pandoro into slices (horizontally), dip them in coffee mixture
and put the cream on each slice already cut into a star shape.
Rebuild the Pandoro cake. Decorate with the split of mascarpone cream.
cooking time: none
yield: 10 servings
Pandoro Star
Pandoro a Stella
58%
Author of recipe:
58%
“A very impressive dessert!
Easy to prepare!”
Andrea Galimberti
Account Director Automotive
TNS Italy
Buon appetito!
of Italians think of Pandora
“
For the espresso bath:
 6 cups of espresso
 1 cup of dark rum
 sugar.
To decorate:
 chocolate sprinkles
 silver sugar pearls
 powdered sugar
 cocoa powder.
27

Ingredients:
 mix of dried fruits
 sweet white wine
 zest of 1 orange
 1 tbsp honey
 1 stick of cinnamon.
Method:
Heat the wine, orange peel and honey in a pan for 5 min.
Remove from the heat and add dried fruits.
Leave to soak for 1 hour with a cinnamon.
After 1 hour remove the cinnamon and serve.
yield: 6 servings
56%
Dried Fruit Salad
Frutta Secca
Author of recipe:
56%
“A pleasant alternative way
for serving traditional fruit
salad and really easy to
prepare.”
Gabriella Bergaglio
Marketing
& Business Development Manager
TNS Italy
Buon appetito!
of Italians think of dried fruits
“
28

Ingredients:
 tender nougat
 hazelnut cream
 whipped cream.
Method:
Mix pieces of tender Torrone, hazelnut cream and whipped cream,
put the mixture into a fridge.
cooking time: none
yield: 4 servings
48%
Nougat with Hazelnut Cream
Torrone con Crema alla Nocciola
Author of recipe:
48%
“Nougat is one of the most
traditional Christmas sweets
in Italy and cannot be missed
on the Christmas table.”
Fabrizio Andreose
Account Director Finance
TNS Italy
Buon appetito!
of Italians think of nougat
“
29

Ingredients:
 1 Cotechino sausage
 2 cl extra virgin olive oil
 1 small onion
 1 bay leaf
 2 cloves
 350 g dried lentils
or canned lentils
 100 g peeled tomatoes
 salt and pepper.
Method:
Put the lentils into cold water to soak for 12 hours. Perforate the sausage with a skewer
and put it into a pot with a cold water (non salted). Bring to the boil over a medium heat
for 2 hours.
Meanwhile, peel and chop the onion. Put the onion in a pan and heat with oil and cloves.
When the onion gets blond colour add drained lentils. Fry for thirty seconds.
Add peeled tomatoes. Bring to the boil, simmer for 30 minutes until the lentils are soft.
Add salt and pepper. Drain the Cotechino, remove the skin from the sausage and serve
with lentils and black pepper.
preparation time: 3,5 hrs
+12 hrs for lentils to soak
cooking time: 2,5hrs
yield: 8 servings
44%
Cotechino and Lentils
Cotechino con Lenticchie
Author of recipe:
44%
“It's a very characteristic dish,
wishing prosperity for the
New Year's Eve, evergreen
on Italian tables.”
Grazia Grassi
Commercial Director
TNS Italy
Buon appetito!
of Italians think of cotechino
and lentils as one of the most
Christmas table “
30

Ingredients:
 200 g cappelletti or meat ravioli
 1 carrot
 1 celery
 1 onion
 500 g beef boiled for the broth
 4 bay leaves
 salt.
Method:
Wash vegetables and put them in a deep pan, add meat,
bay leaves and pinch of salt.
Cover with cold water and cook for about 2 hours.
When the broth is ready, filter it and bring back to the boil.
Add Cappelletti and cook for 10 minutes.
preparation time: 3 hrs
cooking time: 2hrs 10 mins
yield: 4 servings
29%
Cappelletti in Broth
Cappelletti in Brodo
Author of recipe:
29%
“Today more and more rarely
this type of stuffed pasta is
prepared by hand by mothers
or grandmothers, who a few
days before Christmas,
especially in the past, devoted
themselves to this recipe. ”
Fiorella Riboldi
Account Manager Finance
TNS Italy
Buon appetito!
of Italians think of cappelletti
in broth as one of the most
Christmas table “
31

Ingredients:
 350 g flour
 4 egg yolks
 butter 250 g
 yeast
 8 g sugar
 150 g vanilla
 1 lemon, grated rind.
Method:
Put in a large bowl flour, cold butter-cut into small pieces, 4 yolks, sugar,
vanilla, yeast and lemon peel. Mix all ingredients. Roll out the cake
with a rolling pin on a floured surface until you get 3-4 mm thickness.
Cut from the rolled cake various forms using the molds.
Put the cookies on a parchment paper.
Brush cookies with egg white and sprinkle with brown sugar.
Put in oven for 20 minutes, make a hole in cookies and aply a red ribbon inside.
Hang on the Christmas Tree.
yield: 6 servings
16%
Christmas Cookies
Biscotti di Natale
Author of recipe:
16%
“You can hang the cookies
on the Christmas Tree and make
joy to your children.”
Ivana Ventura
Chief Development Officer
Qualitative Practice Lead
TNS Italy
Buon appetito!
of Italians think of Christmas
cookies as one of the most
Christmas table
“
32

Ingredients:
 500 g flour
 3 eggs
 1 glass of anise
 salt
 200 g butter
 150 g sugar
 1 vanilla
 500 g honey
 sunflower oil
 1 box of colored sprinkles.
.
Method:
Mix all ingredients except honey and colored sprinkles.
Knead all the ingredientsand put back for 10 min.
Make small balls of cake from the big one
and put them into deep pan with a boiling oil.
Remove Struffoli from the oil when they become golden.
Meanwhile, in another pan, melt honey and add cooked struffoli.
Sprinkle with almonds.
yield: 6 servings
13%
Author of recipe:
Struffoli
13%
“Struffoli are typical sweets
for South Italy.
Excellent for tea time with
friends and family.”
Cristina Colombo
Chief Client Officer
TNS Italy
Buon appetito!
of Italians think of Struffoli
as one of the typical dishes
“
33

Ingredients:
 1 kg capitone or anguilla
 bay leaves
 extra virgin olive oil
 lemon juice
 salt.
Method:
Wash and peel the fish. Cut the eel into small pieces (2 fingers high).
Season with salt, bay leaves and oil. Bake at 180°C for 45 minutes.
Serve hot with some lemon juice.
preparation time: 1,5 hr
yield: 6 servings
11%
Baked Capitone
Capitone / Anguilla al Forno
Author of recipe:
11%
“Baked Capitone is a typical
dish for South Italy. It’s a fat
fish, so it’s good to have it
baked and to serve it with
lemon.”
Luisa Sanchi
Research Service Manager
TNS Italy
Buon appetito!
of Italians think of baked
Capitone as one of the typical
“
34

with figs
and lime
Norway
Pork Ribs..................................................
Cured Lamb Meat.....................................
Rice Pudding............................................
Cloudberry Pudding.................................
Roasted Turkey with Port Wine Sauce........
Dried Cod treated with Lye...........................
Roast Pork....................................................
Cod..............................................................
Halibut.........................................................
Roasted Leg of Reindeer...............................
36
37
38
39
40
41
42
43
44
45
Håper det smaker!

Ingredients:
 4 kg pork ribs in one piece with
the rind and bones
 50 g of ground black pepper
 salt
 1-2 onions
 1-2 carrots
 1 large garlic
 2 apples
 2-3 tbsp soy sauce.
.
Method:
Create nice little squares on the rind with a sharp knife, follow the direction of the bones.
Season with salt and ground black pepper, one or two days in advance.
Let the ribs stand in the refrigerator until it is cooked.
Place ribs in pan with rind side down. Pour 1 litre of cold water in the pan and add
the chopped onion, 2-3 unpeeled cloves of garlic and chopped carrot, cook in the oven
for about an hour at 180°C After one hour, turn the rib piece, so it is with the rind up.
Pour in a little more water, add apple slices in the pan, pour the sauce over the rind
and cook for a further hour.
Last half hour increase the temperature to 230°C. Pour broth over ribs often.
Top up with water if it starts to get dry in the pan.
This last phase is for the rind to be golden brown and crispy, pay close attention
to the temperature so it does not burn.
When the pork ribs are done, allow it to rest for 20-30 minutes. Strain the sauce with
a large colander and place it in a saucepan. You may like to have the vegetables in the
strainer and press out the good juice. The vegetables you throw when you've got
the juice. thicken the gravy with a little flour and add a couple of spoons with
soy sauce. Bring to a boil and season with salt and pepper.
I serve the pork ribs with meatballs, Christmas sausages, red cabbage, gravy, potatoes,
lingonberry jam, mustard and lefse. Enjoy with beer and aquavit.
cooking time: 2-2,5 hrs or cooking
thermometer reaches 75 °C
yield: 6-8 servings
77%
Author of recipe:
Pork Ribs
Svineribbe
77%
“The aroma of a rib roasting in the
oven puts me in the Christmas spirit.
It bears witness to a time of pleasant
moments with family and friends.
And good meals.”
Anders G. Hovde
Senior Consultant
TNS Norway
Håper det smaker!
of Norwegians think of pork ribs
“
36

Ingredients:
 2 kg pinnekjøtt
(allow about 500 gr per person)
 1 piece of rutabaga
 100 g butter
 1 tsp salt
 pepper
 potatoes.
Pinnekjøtt is made from ribs of lamb or mutton that has been salted
and dried, and so it has a very strong flavour. Pinnekjøtt directly translates
into “stick meat” in English, but the name doesn’t come from the shape
of the meat (e.g. the ribs forming sticks). The name comes from the birch
sticks that are used as a steamer to cook the meat.
The birch sticks also add a subtle sweet-minty flavour to the meat.
Method:
Estimate about 500 grams pinnekjøtt per person. Add the lamb ribs in water overnight.
This is important, then the lamb ribs get less salty and softer. Add birch-sticks (or anything else that
can withstand boiling and prevents the meat comes into contact with the water) in a pan. Add the
Pinnekjøtt. Add some water, but not so much that it comes in contact with meat. Replace the lid.
Let it evaporate. The absolute minimum is two hours, but preferably there should be three hours.
Lamb rib gets even better if it’s steaming yet further. Do not allow the pan to become dry.
Fill more water if necessary.
After the meat is steamed, roast the meat for a few minutes under the grill in the oven before
serving.
cooking time: 2-3 hrs
yield: 4 servings
62%
Cured Lamb Meat
Pinnekjøtt
Author of recipe:
62%
“My husband has this receipt
from his family from western
Norway. All the five kids
love it; there is no Christmas
without Pinnekjøtt!”
Cecilie Køvstad
Associate Director
TNS Norway
Håper det smaker!
of Norwegians think of cured lamb
meat as one of the most important
“
Extras: mashed swede, 2 kg kohlrabi, 2 potatoes, 2 carrots, butter, cream, grated nutmeg,
salt and pepper, gravy or fat from the lamb ribs.
Separate into pieces. Put the pieces in pan with carrot and two potatoes. Cook the pieces until
tender in well-salted water. Strain off. Add cream. Add salt, pepper and fat from the Pinnekjøtt.
Serve the Pinnekjøtt with mashed swede and boiled almond potatoes, aquavit and beer.
37

Ingredients:
 300 ml rice porridge
(leftovers from yesterday is fine)
 300 ml cream
 1 table spoon sugar
 1 tea spoon vanilla sugar
 50 g almond, scolded and finely
chopped
 2 almond drops.
Red sauce:
 200 g strawberries (frozen is fine)
 500 ml water
 100 g powdered sugar.
Method:
Creamed rice:
Whip cream, sugar and vanilla sugar to an airy cream.
Mix the cream into the porridge and decorate with chopped almonds.
Add a couple of almond drops for taste.
Red sauce:
Bring to the boil strawberries, water and powdered sugar, let boil a couple of minutes.
Cool down and blend to a smooth sauce.
preparation time: 15-20 mins
yield: 4 servings
Rice Pudding
Riskrem
52%
Author of recipe:
52%
“Creamed rice is the finale
of the Christmas dinner –
without it the dinner feels
unfinished!”
Atle Følgesvold
Senior Consultant
TNS Norway
Håper det smaker!
of Norwegians think of rice pudding
as one of the most important dishes
“
38

Ingredients:
 3 dl cream
 2 tbs sugar
 3 dl sweetened cloudberries.
Method:
Whip cream and sugar. Mix sweetened cloudberries into the whipped cream.
Serve with wafer biscuits.
preparation time: 15-20 mins
cooking time: none
yield: 4 servings
35%
Cloudberry Pudding
Multekrem
Author of recipe:
35%
“Cloudberrys that you have
picked yourself awake
memories from the late
summer mountain trips,
giving the family Christmas
dinner an extra dimension!”
Cesilie Bollingmo
Head of Department
TNS Norway
Håper det smaker!
of Norwegians think of cloudberry
pudding as one of the most
important dishes on the Christmas
table “
39

24% Ingredients:
Roasted Turkey
Author of recipe:
24%
“I grew up in Norway with
a father from England.
Christmas showed signs of
traditions from both countries
and I remember especially
well the traditional English
turkey dinner.”
Magnus Clough
IT Manager
TNS Norway
Sauce:
 1 l dripping from oven tray
 5 tbsp flour
 juice of 2 oranges and finely
grated zest of 1 orange
 3/4 dl port wine
 salt and white pepper.
Håper det smaker!
of Norwegians think of turkey
Turkey:
 500 g turkey per. person
 butter for brushing the turkey
and roasting
 salt and white pepper.
Method:
Fill:
 1 onion
 ½ loaf without crust -diced
 1 apple
 1 piece of celery
 250 g dried fruits (apricots, prunes,
apples and peaches)
 150g walnuts
 2 tbs of fresh chopped parsley
 1 tbs of fresh chopped thyme
 2 eggs
 1 tsp salt
 ½ tsp white pepper.
Remove the bag of guts from the turkey and fry with in a pan before moving it to a kettle.
Cover it with water, boil and let it sit over low heat, ideally for an hour.
Use the sieve to remove the boiling water.
To make the filling:
Finely chop the onion and fry quickly in butter with the bread dices. Add coarsely grated apple and celery.
Cut the dried fruit into strips and chop the walnuts. Mix everything together and add the parsley and thyme.
Finally add the eggs. Fill the turkey with stuffing and tie together the wings and legs for a more even cooking.
Brush well with butter mixed with salt and pepper and place in the oven at 160 °C. Calculate 30 minutes per kg
turkey + 30 minutes for the filling. The turkey should be cooked on a rack over a roasting pan with
the bottom just barely covered with water. Keep refilling the water during cooking.
When finished, keep the cooking juices in the pan for use in the sauce.
To make the sauce:
Boil together extract from the guts and juices from the cooking pan. Add the flour mixed with some water.
Let the sauce simmer for 5 minutes and add the orange juice and zest. Season with port wine.
preparation time: 1hr
cooking time: 30 mins per kilo turkey
+ 30 mins for the stuffing
yield: 500 gr turkey per person
40
with Port Wine Sauce
Helstekt Kalkun med Portvinssaus

Ingredients:
 3 kg lutefisk
 3 tbsp salt
 150 g bacon.
Mashed peas:
 500 g frozen peas
 1 tsp sugar
 1,5 tbsp butter
 1 tsp fresh thyme
Side dishes:
boiled potatoes, mustard,
syrup and brown cheese.
Method:
The oven must be heated to 200°C. Place the lutefisk with the skin in the bottom
in a roasting tin. Sprinkle the salt and cover with foil of aluminium. Cook the lutefish
in the middle of the oven about 40 minutes.
Cut the bacon into small pieces and cook on low heat until it is golden and crispy.
Mashed peas:
Boil peas in water with some sugar. Mix with butter and thyme, and taste with salt
and pepper.
yield: 4 servings
23%
Dried Cod treated with Lye
Lutefisk
Author of recipe:
23%
“An old traditional Norwegian
dish which I eat several times
during Christmas time. It is made
out of dried cod, with distinct
flavor and taste. Cold beer and
Norwegian aquavit (schnapps)
is definitely required!”
Gunnar Vogt
Associate Director
TNS Norway
Håper det smaker!
of Norwegians think of lutefisk
“
41

Ingredients:
 1 kg pork
 1 onion
 2 carrots
 salt
 pepper
 ½ l water.
.
Method:
Season the meat with salt and pepper. Chop vegetables in large chunks.
Place the meat, vegetables and water in ovenproof dish.
Roast the meat at 125°C until the core reach 72°C.
Use a spoon and pour gravy over the meat every 20 minutes. Let the meat rest
for 15 minutes before slicing. Use the gravy as basis for sauce.
Use maizena or flour to make it thicker, add salt pepper and some red wine.
Serve with boiled potatoes, vegetables and red cabbage, beer and aquavit.
cooking time: 1,5 hr
yield: 5 servings
Roast Pork
Svinestek
14%
Author of recipe:
14%
“In my family the roast pork
replaced the more traditional
pork rib and is now a ‘must
have’ on Christmas Eve.”
Kari Nordstad
Head of Department
TNS Norway
Håper det smaker!
of Norwegians think of roast pork
“
42

Ingredients:
 1 kg cod loin
 8 green asparagus
 bacon
 ½ onion
 2 dl cream
 250 g salted butter
 parsley
 2 dl white wine
 salt
 potatoes.
Method:
Cut the fish into 8 pieces and season them with salt and pepper.
Put into the oven at 180°C for 10-12 minutes. Fry the bacon so that it becomes crispy.
Finely chop the onion and cook in white wine until it evaporates. Let the cream cook
until two thirds remains. Cut the butter into cubes and whisk them into the cream.
The sauce must not boil. Season with parsley, lemon juice, salt and pepper.
Break off the bottom part of the asparagus and peel the lower part of the stalk.
Boil water with salt and let the asparagus cook for 2-3 minutes.
Boil the potatoes and pass them through a sieve. Heat the cream until it almost boils.
Mix the cream with potatoes and butter. Season with salt and pepper.
yield: 4 servings
7%
Author of recipe:
Cod
Torskeloin
7%
“This dish should be enjoyed
with a glass of good, white
Burgundy!”
Morten Hestmann
Senior Consultant
TNS Norway
Håper det smaker!
of Norwegians think of cod
“
43

Ingredients:
 800 g halibut
 2 l water
 2 tbsp of salt
 2 tsp of vinegar
 200 g carrots
 salt and pepper
 almond potatoes
 salt
 160 g butter in cubes
 ca. ½ dl. cream
 chopped parsley
 fresh lemon juice
Method:
Boil water with salt and vinegar. When the water is boiling, turn down the heat and gently
put the halibut into the hot water. After approx. 10 minutes the fish is ready.
Chop carrots into sticks and steam the carrots, using salt, butter and water just barely
covering the carrots in the sauce pan. Add a lid, and let them steam until they are almost
tender (approx. 4 min)
Boil water with salt, and add the potatoes. Let them boil for 5 min., before turning down
the temperature, and letting them steam for about 8-10 min.
Cream is heated in a sauce pan. When it starts boiling, turn down the heat, and add
the cubes of butter, one by one. Season with lemon juice, salt and pepper.
Add chopped parsley just before serving.
yield: 4 servings
7%
Author of recipe:
Halibut
Kveite
7%
“Halibut is golden! Use my
Mom’s recipe and impress
family and friends with a
traditional and delicious
Norwegian feast, in less than
40 mins.”
Berit Kvaloy
Deputy Associate Director
TNS Norway
Håper det smaker!
of Norwegians think of halibut
“
44

Roasted Leg of Reindeer
Reinsdyrstek
Author of recipe:
5%
“Roasted leg of reindeer is the
taste of Norway.”
Svein Roar Hult
Marketing Director
TNS Norway
Sauce:
 the broth from
the roasting pan
 butter and flour
for thickening
 3/4 dl. red wine
 8 juniper berries
 4-5 slices of brown
goat cheese
 salt and pepper
 2 tbsp sour cream.
Håper det smaker!
of Norwegians think of reindeer
“
Ingredients:
Roast:
 1,5 kg reindeer leg, tied
 1,5 tsp salt, 1,5 tsp pepper,
 2 tbls butter
 3 carrots
 2 onions
 1 celery root
 4 dl boiling water.
Method:
Side dishes:
 600 g mushrooms
 6-12 shallots
 1 tsp salt, 0,5 tsp pepper,
 1 tbsp butter
 600 gr brussel sprouts
 5 carrots in chunks
 almond potatoes
 cranberry jam.
Put peeled carrots, onions and celery root, cut into chunks, into a roasting pan.
Rub the roast with salt and pepper and have it in a hot frying pan with butter to make it brown on all sides.
Put the roast on top of the vegetables, insert the meat thermometer and add the water to the roasting pan.
Place the roasting pan in the oven at 125 °C. When the thermometer reaches 70 °C the roast is pink at the center.
At 76 °C it will be grey at the center. This will take 2-3 hours.
Peel and slice the shallots. Slice the mushrooms. Fry this in a frying pan with butter. Have it into a casserole dish,
in the oven with the roast.
Boil brussel sprouts and carrots. Make sure that they still give some resistance to the teeth.
Mix in a serving bowl. Boil the almond potatoes for 7 minutes. Take the casserole away from the heat and leave
the potatoes in the hot water until they are ready.
When the roast is finished, let it rest under aluminium foil for 15-20 minutes and make the sauce meanwhile.
Make thickener from butter and flour. Add the broth from the roasting pan into the casserole while stirring.
Add the red wine, juniper berries and goat cheese. Simmer for 5 minutes. Add salt and pepper to taste.
Add the sour cream and heat without boiling. Slice the roast and serve.
preparation time: 1hr
cooking time: 2-3 hrs
yield: 6 seervings
5%
45

with figs
Bon appetit!
and lime
Poland
Fried Christmas Carp.................................
Black Dumplings with Salmon...................
Borscht with Dumplings............................
Peas with Cabbage...................................
Herring in Herb-and-Root Blankets...........
Christmas Dried Fruit Compote......................
Mushroom Soup...........................................
Poppy Seed Roll.............................................
Fish in Aspic..................................................
Poppy Seed Noodles......................................
48
49
50
51
52
53
54
55
56
57
Smacznego!

Ingredients:
 4 carp fillets
 250 ml milk (3.5% fat)
 2 lemons
 1 egg
 1/2 glass UHT milk
 salt, pepper, and sugar
 clarified butter.
Method:
Milk neutralises the characteristic, muddy taste of carp, making the fish fresh and aromatic.
Salt the fillets generously, and sprinkle them with pepper and the juice of one lemon.
Then soak the carp in milk and put it in the fridge for at least six hours.
Caution: you have to use UHT milk, otherwise it will go sour.
Take the fillets out of the marinade, and put them on a paper towel to drip. Pour the flour onto
a larger plate and whisk one egg in a bowl. Put the clarified butter on a frying pan and heat it up.
Put the fillets in the bowl with the egg, then gently roll them in the flour, and put them on the frying
pan. Fry until the batter becomes golden. Serve with quarters of lemon.
yield: 4 servings
82%
Fried Christmas Carp
Smazony Karp Wigilijny
Author of recipie:
82%
“I heartily recommend using
Zator Carp – a regional EU
product from the Carp Valley,
where old, ecological breeding
methods hailing back to the
XIVth century are still alive
and well.”
Tomasz Uzarowski
Account Director Consumer & Social
TNS Poland
Smacznego!
of Poles think of carp as one
on the Christmas table “
47

Ingredients:
The dough:
 ½ kg wheat flour
 1 egg
 1+ glass lukewarm water
 1 tbsp oil
 a pinch of salt
 2 squid ink sachets.
Method:
The dough: Pour the flour on a pastry board, add the egg and lukewarm water with
a bit of oil and a pinch of salt. When the dough becomes elastic, add the squid ink.
The dough should become uniformly dark. Put the dough aside for a while, and cover
it with a cloth.
The filling: Season the salmon fillet with pepper and a pinch of salt. Wrap the fish
in aluminium foil, and bake it for 10-15 minutes in an oven pre-heated to 180°C.
Finally, add a few tsp of mascarpone to make the filling stick together. You can also add
some dill. Roll the dough to form a thin layer, cut out circles with a glass or cup, and put the
filling in the centre of the circles. Form the dumplings by folding the circles in half and pressing
the edges together. Boil a pot of water, add some salt, and reduce the heat.
Put the dumplings in the boiling water, cover the pot, and make sure that the pierogi don’t
stick to the bottom of the pot. Wait for the moment when the dumplings rise to the surface,
and then boil for 3-4 more minutes. Fish them out of the pot with a skimmer scoop.
Dumplings taste best with sauce: Heat the cream in a saucepan – caution: don't let the cream
come to a boil, lest it curdles. Cut the cheese into cubes and put it in the cream.
You can use gorgonzola or any other mould cheese that you like.
When the cheese melts, pour the sauce over the dumplings and sprinkle with dill.
cooking time: 3-4 mins after
the dumplings rise to the surface
yield: 4 or more,
depending on
your appetite
69%
Author of recipie:
69%
“Postmodernism is a time
of fluency, so why not
dismantle the traditional
Christmas dumplings recipe?
A breath of modernity on
the Christmas table.”
Michał Lutostanski
Account Manager Consumer & Social
TNS Poland
Smacznego!
of Poles think of dumplings
The filling:
 ½ kg salmon fillet
 ½ kg smoked salmon bellies
or other bits of smoked salmon
 1 tub of mascarpone.
The sauce:
 cream 18% (fat)
 1 pack of Gorgonzola piccante
fresh dill.
Black Dumplings with Salmon
Czarne Pierogi z Łososiem
48

Ingredients:
Beetroot sourdough:
 1 kg red beets
 carrot
 root parsley
 horseradish
 ¼ celeriac
 1 slice of whole wheat bread
 1 tbsp caraway
 3 tsp salt
 1 pinch of sugar.
Method:
Beetroot sourdough: Wash the vegetables, dry them, peel, and slice. Put them in an earthenware pot layer
by layer, sprinkling each layer with the mix of spices. Top up the pot with 3 litres of pre-boiled and cooled water.
Put the slice of bread on top, and cover the pot with gauze (if you’re a pharmacist), or with a muslin square
(if you’re a parent), and leave it to sit for 6 days. After that time, it’s likely that a layer of mould will have formed
on top (something that only French people tolerate in their cheese, and Poles in their borscht). You need to
carefully remove the mould, sieve the acid, and pour it into bottles. You will use some of the acid for your
Christmas borscht, whereas the rest can be stored for as long as several months, to be used to make great borscht
with smoked bacon.
Lenten borscht: Wash the mushrooms, soak them overnight, boil, and strain. Make vegetable stock from
the vegetables, sieve it, and mix with the mushroom stock. Add the beetroot sourdough (1:3) and don’t boil it
anymore. Add the spices, wine, pressed garlic, and lemon juice. Then, continue adding the sourdough until
the soup gives you a sensation on the sides of your palate as if you were having a sip of syrah wine.
Pour it into soup dishes with the dumplings ready.
Dumpling dough: Mix the flour with the egg, and add just enough water to make the dough stick together well.
It’s important to use warm, rather than hot water. Fold, fold, and fold again.
Dumpling filling: Chop finely everything that's there to be chopped. Blanche the onion in the oil, add the
remaining ingredients with the yolk thrown in last. Fry for a moment, and season with spices. Roll the dough into
a thin layer and cut into small triangles. Put the filling on the dough triangles when it cools down. The dumplings
need to be really small - bite sized!
preparation time: 7 days
for beetroot sourdough
cooking time: 1,5 hr
yield: 8 serving
68%
Author of recipie:
68%
“This soup is like a drug.
The only thing that protects
us from becoming fully
addicted (and the dish from
a legal ban) is the amount
of work it takes to make it,
before it can carry you away.”
Mateusz Galica
Client Service & Marketing Director
TNS Poland
Smacznego!
Poles think of borscht
“
Lenten borscht:
 1.5 l beetroot sourdough
 soup vegetables
 1 kg red beets
 2 handfuls forest mushrooms
 a glass of dry red wine
 3 cloves of garlic
 3 tbsp lemon juice
 pepper, salt, laurel leaves, allspice.
Dumpling dough:
 1kg flour
 1 egg
 warm water
 salt.
Dumpling filling:
 2 glasses cooked dry
forest mushrooms
 2 onions
 2 egg yolks
 4 walnuts
 2 parsley sprigs
 1 lovage sprig
 2 tbsp rapeseed oil
Borscht with Dumplings
Barszcz z Uszkami
49

Ingredients:
 1 kg sauerkraut
(preferably the kind sold from
a huge barrel at the local market)
 400 g pealed peas
(from this year’s harvest,
packed in a bag)
 4 onions
 4 tbsp vegetable oil.
Method:
Soak the peas in water for 12 hours. Use two glasses of water per each glass of peas.
Cook the soaked peas on low heat until soft. Blend the soft peas with a blender.
Chop the cabbage, and cook until soft. Chop the onion finely. Heat some oil on a frying pan.
Fry the onion for a while to blanche it. Mix all the ingredients together and bring them to a boil.
yield: 12 servings
44%
Peas with Cabbage
Kapusta z Grochem
Author of recipie:
44%
“Like in the words of an old
Polish nursery rhyme,
at Christmas time peas stew
together with cabbage,
rather than cereal. Prepared
accordingly with my mother’s
old recipe, this dish evokes
a lot of great, joyful family
memories”
Magda Sawinska
Associate Director
Finance, Automotive, Technology
TNS Poland
Smacznego!
of Poles think of peas with
cabbage as one of the most
Christmas table “
50

Ingredients:
 8-10 soused herring fillets
 1 average size carrot
 2-3 average size onions
 cardamom and allspice seeds
 cinnamon powder
 some ‘5 flavours’ spice
or herring herbs
 1 glass oil.
Method:
Soak the herring fillets in lukewarm water (to make it less salty, to the extent you like it).
Put the mushrooms in a pot, cover them with water (about 1.5 l ), and leave to soak,
preferably overnight. You will likely find sand at the bottom of the pot, so fish the mushrooms
out and put them in a clean pot. Pour the water through a fine sieve, and then pour it back with
the mushrooms. Bring to a boil and cook for about 1.5 hours.
At the same time, pour about 1.5 l of water to a big pot. Wash, peel, and slice the carrots,
root parsley, celery, and celeriac. Put the vegetables in the large pot with water.
Add some allspice, the bay leaf, pepper, and salt. Boil on low heat for about 1.5 h.
When it’s ready, pour the stock through a sieve, and add the mushrooms (finely chopped)
and the water in which you cooked the mushrooms. Cook it for another 10 minutes.
Add some cream and season as you like. Serve with noodles.
cooking time: none, that’s
when you get some time
for yourself
yield: depending on how much
herring you get
38%
Herring in Herb-and-Root
Blankets
Sledz w Ziołowo Korzennej Otulinie
Author of recipie:
38%
“I’ve stolen this recipe from
my friend who’s a cook.
It works every time. Try it!”
Anna Jutrzenka
MS Field Executive
TNS Poland
Smacznego!
of Poles think of herring as one
“
51

Ingredients:
 100 g dried apples
 100 g dried plums
 100 g dried pears
 2-2,5 l water
 3 tbsp honey
 6 cloves
 1 tsp cinnamon or a bit of a stick
 1 orange.
Method:
Put the fruits in a pot. Pour in the cold water and put it on the cooker.
Add the cinnamon and cloves, cover the pot, and cook the fruits
on a low heat for about 30 minutes, until they are soft and the stew is aromatic.
Finally, add the honey and throw in the sliced orange. Pour the warm kompot into a jug.
Remember to put the fruits into the jug as well, and give your guests spoons so they
can eat the fruits.
yield: 4 servings
33%
Christmas Dried Fruit
Author of recipie:
33%
“For me, there can be no
Christmas table without dried
fruits kompot. Not only does
it quench thirst, but also tastes
great, and works well after
a supple meal.”
Eliza Trebicka
Senior Research Executive,
Qualitative
TNS Poland
Smacznego!
of Poles think of kompot
52
Compote
Kompot z suszu

Ingredients:
 approx. 150 g dried mushrooms
(can be a mix of different types)
 2 carrots
 2 root parsleys
 ½ celeriac
 1 celery
 salt and pepper
 1 bay leaf
 allspice
 cream 18% (fat)
 noodles cooked in salted water.
Method:
Put the mushrooms in a pot, cover them with water (about 1.5 l ), and leave to soak, preferably
overnight. You will likely find sand at the bottom of the pot, so fish the mushrooms out and put
them in a clean pot. Pour the water through a fine sieve, and then pour it back with the mushrooms.
Bring to a boil and cook for about 1.5 hours.
At the same time, pour about 1.5 l of water to a big pot. Wash, peel, and slice the carrots, root
parsley, celery, and celeriac. Put the vegetables in the large pot with water. Add some allspice, the
bay leaf, pepper, and salt. Boil on low heat for about 1.5 h.
When it’s ready, pour the stock through a sieve, and add the mushrooms (finely chopped) and the
water in which you cooked the mushrooms. Cook it for another 10 minutes. Add some cream and
season as you like. Serve with noodles.
(plus the time required
to soak the mushrooms)
cooking time: 2 hrs
yield: 6-8 servings
33%
Mushroom Soup
Zupa Grzybowa
Author of recipie:
33%
“Red borscht or mushroom soup?
Mushrooms or red borscht?
No such doubts in my family
home. We always have mushroom
soup for Christmas dinner
– it’s delicious!”
Martyna Baran
Junior Research Executive
Consumer & Social
TNS Poland
Smacznego!
of Poles think of mushroom soup
“
53

Ingredients (for two rolls):
Yeast dough:
 2 cups wheat flour
and 2 tbp of flour for sprinkling
 1/2 stick of butter
 4 egg yolks
 1/3 yeast cube
 ½ glass milk
 4 tbsp sugar
 a pinch of salt
 a tsp of clear distilled spirit.
Method:
The dough: Crumble the yeast into a bowl, add a teaspoon of sugar, and pour in ¼ glass of milk
(it can’t be cold). Mix until the yeast dissolves. Then add 3 tablespoons of flour and mix until the lumps
disappear. Cover the bowl with a cloth, and put it in warm water for about 15 minutes, until a thick froth
begins to rise in the pot (if it rises, it means that the yeast is ‘doing its job’).
Pour the yeast solution to a bowl with water and add: 3 tablespoons of sugar, a pinch of salt, a teaspoon
of spirit, 4 egg yolks, and melted and chilled butter. Mix it all together with a spoon, and then fold the
dough energetically for about 15 minutes, until it becomes flexible and no longer sticks to your fingers.
Form a ball, put it in a bowl, cover with a cloth, and leave in hot place to grow (the dough needs to
become twice its initial size). Meanwhile you can make the poppy seed filling.
Poppy seed mass: Immerse the poppy seeds in hot water, wait until it cools, drain the water, and mince
the seeds twice in a meat mincer with a fine mesh. Add sugar, honey, raisins and nuts, and stir thoroughly.
Whisk the egg whites and gently fold them into the poppy seed mass.
When it’s ready, remove the dough from the bowl, fold it again, divide into two parts, and roll into thin
rectangles (2-3 mm). Spread the poppy seed filling on the dough, leaving approx 2 cm space from the
edges. Form the dough into a roll, and fold the ends underneath. Wrap the rolls in baking parchment,
and put them on a baking tray. Remember to make sure there’s some space between them. Bake the rolls
at 190°C, for about 35 minutes. When the rolls are ready, let them cool down and cover them in icing.
Icing: Pour the icing sugar into a small bowl and mix with hot water. If the icing is too thick, add water.
If it’s too runny, add sugar.
cooking time: 3-4 mins after
the dumplings rise to the surface
yield: 4 or more, depending on your appetite
29%
Author of recipie:
29%
“Baking poppy seed rolls has
become a tradition of ours.
Everyone who tries it says that
you won’t find anything like
that in a bakery.”
Agnieszka Chojnacka
Operations Director
TNS Poland
Smacznego!
of Poles think of Christmas cake
“
Poppy seed mass:
 2 glasses milk
 ½ glass sugar
 ½ glass raisins
 a handful of chopped walnuts
or hazelnuts
 ½ glass orange zest
 3 tbsp honey
 4 egg whites.
Poppy Seed Roll
Makowiec
Icing ingredients (for two rolls):
 2/3 glass icing sugar
 2-3 tbsp hot water.
54

Ingredients:
 1 kg fresh trout
(skinless and deboned)
 soup vegetables
 2 eggs
 2 tbsp farina
 2 tbsp breadcrumbs
 1-2 tsp sugar
 1 stock cube
 gelatine
 salt, pepper, and Vegeta spice.
Method:
Make some stock by boiling the vegetables with the cube. Add some salt, pepper, and Vegeta
according to your preferences. If you’ve got the fish’s head, put it in the stock as well.
Cook it like chicken soup – on very low heat.
Prepare the fish: mince the fish in a meat mincer (use the mesh you would use for meatballs).
Mince also the carrot from the stock, and a 5-7 cm piece of raw celery (the green part is ok).
Add 2 tbsp farina, 2 tbsp breadcrumbs, 2 whole eggs, salt, pepper, and Vegeta.
Fold it together well with your hands.
Put the fish paste on the skin of the fish or, if you prefer, form the paste into a sausage and wrap
it in a piece of gauze moistened with cold water (put the sausage on the gauze, cover it with one
side of the gauze along the length of the sausage, and then fold the sides of the gauze over each
other). Put the sausage into the stock boiling on low heat, and cook for about 40 minutes
(turn it over after 20 minutes).
When it’s cooked, put the sausage on a cutting board and carefully unwrap. Pour the stock through
a colander. You can keep the carrots and root parsley to garnish the dish. Add salt, pepper, and 1 or 2
teaspoons of sugar to the stock. Prepare the aspic following the instructions on the pack – either
cook the gelatine, or add it to the hot stock after soaking it in cold water. Cut the fish into
1cm slices. Put them on a plate, garnish (you can do it with peas, broccoli, parsley, and hard-boiled
eggs), and pour the stock over the fish.
yield: 6 servings
Fish in Aspic
Ryba w Galarecie
19%
Author of recipie:
19%
“II think it’s the best trout recipe
there is – it’s my aunt’s recipe,
and she’s a great cook.”
Sylwia Kujawa
Junior Research Executive - Associate
Qualitative
TNS Poland
Smacznego!
of Poles think of fish in aspic
dishes
“
55

Ingredients:
Home-made noodles:
 0.5 kg flour
 5 eggs
 1/3 tsp salt
 cold water (optional).
Method:
Noodles: Sieve the flour, add salt, and whisk the eggs with a fork. Form the flour into a mound with
a crater on the top, and pour the eggs inside. Fold the dough until it becomes smooth and springy.
You can add some water if the dough becomes too thick. Roll the dough to the desired thickness
(depending on whether you prefer thicker or thinner noodles). Sprinkle the dough with flour while
rolling, so that it doesn’t stick to the pin. Leave the ready dough sheets to dry. Then roll the dough
sheets into a roll and cut into pieces. Cook for about 5 minutes in water with a pinch of salt.
You can also use a noodle machine if you like.
It’s ok to prepare the noodles one day in advance.
Mass: Rinse the poppy seeds, put them in a dish, top up with fresh water, and leave for the night.
On the next day, bring the poppy seeds to a boil, and cook on a low heat for 30 – 40 minutes.
Then sieve the poppy seeds, and let them cool down. Mince them in a grinder two or three times
(use a fine mesh). While you’re mincing, add the castor sugar (though only the first time) in the
following proportion: 3 tbsp poppy seeds: 1 tbp icing sugar. Mix it all together. Soak the raisins
and chop the nuts. Melt the butter in a frying pan and simmer the poppy seeds.
Mix the nuts and raisins with honey and egg whites. Fold the mass into the poppy seeds,
and add the noodles.
cooking time: 1hr for noodles
+ 1,5 hr for mass
yield: 8 servings
16%
Poppy Seed Noodles
Kluski z Makiem
Author of recipie:
16%
“I wait the whole year to eat
poppy seed noodles.
Although our Christmas menu
evolved over time, this dish is the
one constant element that’s never
changed. I've got this recipe from
my grandma, and I’m still using
it in its original form.”
Aleksandra Osuch
Field Executive
TNS Poland
Smacznego!
of Poles think of poppy seed
noodles as one of the most
Christmas table “
Poppy seed mass:
 400 g poppy seeds
 100 g icing sugar
 raisins, nuts - according to your taste (200 g)
 50 g butter
 1- 2 tbsp honey
 the white of one egg.
56

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Connected Xmas Cookbook - english version