E.R.I.C. CHRISTMAS DESSERTS RECIPE EXCHANGE December 2017/January 2018
Author: Tina Czapiewska (CR of Poland)
Table of Contents AUSTRIA ....................................................................................................... 3 BOSNIA AND HERCEGOVINA ......................................................................... 5 BULGARIA..................................................................................................... 7 CROATIA ...................................................................................................... 9 CYPRUS ...................................................................................................... 11 DENMARK................................................................................................... 13 FRANCE ...................................................................................................... 15 HUNGARY................................................................................................... 17 ITALY ......................................................................................................... 19 LITHUANIA ................................................................................................. 21 MALTA ....................................................................................................... 23 MONTENEGRO ........................................................................................... 25 POLAND ..................................................................................................... 27 PORTUGAL ................................................................................................. 29 PORTUGAL ................................................................................................. 31 PORTUGAL ................................................................................................. 32 SERBIA........................................................................................................ 34 SLOVENIA ................................................................................................... 35 INGREDIENTS FOR THE FILLING: ........................................................................ 36 SWITZERLAND ............................................................................................ 37 TURKEY ...................................................................................................... 39 INGREDIENTS FOR FIRIN SUTLAC .................................................................... 39 INSTRUCTIONS FOR FIRIN SUTLAC .................................................................. 39 DESSERT MADE BY RAIMONDO VELLA (ITALY) ..................................................... 40 UKRAINE..................................................................................................... 41 UNITED KINGDOM ...................................................................................... 43 USA ............................................................................................................ 45
AUSTRIA (RECIPE SENT BY JOHANNA HETZMANNSEDER)
VANILLEKIPFERL INGREDIENTS :
220G OF HAZELNUTS (GROUND) 220G OF WALNUTS (GROUND) 440G BUTTER 440G FLOUR 220G SUGAR 4 EGG YOLKS SUGAR AND VANILLA SUGAR
MIX ALL THOSE INGREDIENTS TO MAKE A SHORTCRUST. LET IT COOL DOWN FOR ABOUT 30 MIN AND THEN FORM SMALL CROISSANTS /CRESCENTS . ABOUT
BAKE IT AT 180 CELSIUS FOR
10-15MIN. ROLL THEM AS LONG AS THEY ARE STILL WARM IN SUGAR AND VANILLA SUGAR MIX .
DESSERT MADE BY TINA CZAPIEWSKA (POLAND)
BOSNIA AND HERCEGOVINA (RECIPE SENT BY TIJANA BJELJAC)
SLAGANA SIRNICA (PHYLLO CHEESE PIE) INGREDIENTS 8 OUNCES FETA CHEESE 12 OUNCES RICOTTA CHEESE 8 OUNCES SOUR CREAM 4-5 EGGS 1 BOX PHYLLO DOUGH (16-18 SHEETS, ABOUT 1 POUND) ½ TEASPOON SALT ½ CUP MILK (OPTIONAL) 1 TABLESPOON BUTTER OIL INSTRUCTIONS 1. COMBINE CHEESES , EGGS, SOUR CREAM AND SALT IN A LARGE BOWL AND WHISK UNTIL INTEGRATED .
2. OIL A BAKING PAN . LAYER 2 PHYLLO SHEETS ON TOP OF EACH OTHER IN THE PAN, BRUSHING (OR SPRAYING ) EACH WITH OIL BEFORE ADDING THE NEXT LAYER.
(IF PHYLLO IS LARGER THAN THE PAN ,
YOU CAN FOLD , CRUMPLE OR CUT IT UNTIL IT FITS .)
3. HEAT OVEN TO 390F. 4. GRAB A GENEROUS AMOUNT OF THE FILLING (ABOUT 4-5 TABLESPOONS) AND SPREAD EVENLY OVER THE TOP SHEET.
LAYER 1 SHEET ON TOP OF THE FILLING, AND BRUSH (SPRAY) EACH SHEET WITH OIL BEFORE ADDING THE NEXT LAYER .
5. REPEAT UNTIL YOU RUN OUT OF THE FILLING AND PHYLLO, MAKING SURE TO LEAVE 2 SHEETS FOR THE TOP OF THE PIE .
6. BRUSH THE TOP OF THE PIE WITH OIL , AND PLACE IN THE OVEN. AFTER ABOUT 15 MINUTES OF BAKING TURN THE PAN
180 DEGREES AND COVER WITH FOIL. BAKE ANOTHER 15-20 MINUTES
7. TAKE THE PIE OUT OF THE OVEN AND SPRAY WITH MILK (OPTIONALLY YOU CAN ADD BUTTER TO MILK ). COOL FOR
LEAVE TO
15 MINUTES.
8. CONSUME WARM .
BULGARIA (RECIPE SENT BY DORINA KOSTADINOVA )
“TIKVENIK” (BULGARIAN PUMPKIN PIE) HERE’S WHAT YOU ’LL NEED: 1 PACKAGE OF PHYLLO DOUGH (SOMETIMES WRITTEN AS “FILO” OR “FILLO”) 1/2 CUP BUTTER 3 CUPS GRINDED PUMPKIN 3/4 CUP BROWN SUGAR ( FOR A LESS SWEET VERSION, REDUCE THE BROWN SUGAR TO 2/3 CUP)
3/4 CUP COARSELY GROUND WALNUTS 2 TEASPOONS GROUND CINNAMON 1/2 TEASPOON DRY ORANGE ZEST ( OPTIONAL) HOW TO PREPARE : 1. PREHEAT OVEN TO 180-200 DEGREES CELSIUS . 2. IN A MEDIUM -SIZED BOWL, MIX TOGETHER THE GRINDED PUMPKIN, BROWN SUGAR , WALNUTS, CINNAMON AND ORANGE ZEST (IF USING ).
3. IN A SMALL MICROWAVE -SAFE BOWL , MELT THE BUTTER . 4. USING A PASTRY BRUSH , GREASE A LARGE BAKING PAN OR COOKIE SHEET WITH VERY THIN LAYER OF MELTED BUTTER.
5. CAREFULLY UNROLL THE DOUGH SO THAT IT LIES FLAT. USING A PASTRY BRUSH , GENTLY BRUSH THE EDGES OF THE TOP SHEET OF PHYLLO WITH A LIGHT LAYER OF THE MELTED BUTTER , ADDING A FEW STROKES OF BUTTER TO THE MIDDLE OF THE SHEET . NOT SATURATE THE SHEET WITH BUTTER .
DO
NEXT, TAKE ABOUT 2 TABLESPOONS OF THE
PUMPKIN MIXTURE AND GENTLY SPREAD IT ACROSS THE SHEET , USING A SPOON OR A SMALL SPATULA .
Y OU DO NOT NEED TO COVER EVERY SQUARE INCH OF THE SHEET .
6. TAKE THE PHYLLO SHEET THAT YOU JUST SPREAD FILLING ON, AS WELL AS THE ONE BELOW IT, AND BEGIN TO ROLL THE
2 SHEETS INTO A LOG . BE CAREFUL, AS THE PHYLLO
DOUGH MAY TEAR . I F IT DOES , DON’T WORRY ; JUST TRY TO SEPARATE THE SHEETS AS BEST YOU CAN.
7. PLACE THE ROLL IN THE GREASED PAN. REPEAT STEPS 5 AND 6 USING THE REMAINING PHYLLO SHEETS AND FILLING, PLACING EACH ROLL IN THE PAN , SIDE BY SIDE .
YOU WANT
TO PUT THEM IN SNUGLY , BUT NOT SQUEEZED IN SO TIGHTLY THAT THEY BURST AND THE FILLING SPILLS OUT .
8. USING ANY REMAINING BUTTER, GENTLY BRUSH THE TOP OF YOUR TIKVENIK , PAYING CLOSE ATTENTION TO THE EDGES, WHICH MAY HAVE GOTTEN A BIT DRY BY NOW .
AGAIN,
YOU DON’ T WANT TO SATURATE IT. I F YOU DON’ T HAVE ANY BUTTER REMAINING FOR THIS LAST STEP , SIMPLY MELT ABOUT
1 ADDITIONAL TABLESPOON.
9. BAKE THE TIKVENIK FOR ABOUT 45 MINUTES, UNTIL IT IS GOLDEN BROWN. REMOVE FROM THE OVEN AND LEAVE IT TO COOL DOWN .
10. SERVE YOUR TIKVENIK WARM, EVEN WITH A DOLLOP OF WHIPPED CREAM OR A SCOOP OF VANILLA ICE CREAM .
ENJOY!
CROATIA (RECIPE SENT BY VEDRAN JAKOPOVIĆ)
VANILIN KIFLICE (VANILLA CRESCENTS , VANILLA ROLLS) 150G HARD FLOUR 150G SMOOTH FLOUR 80G SUGAR 100G GROUNED (MINCED ) WALNUTS 1 VANILLA SUGAR 200G BUTTER SOME POWDERED SUGAR
IN A BOWL PUT 150 G OF HARD FLOUR , 150G OF SMOOTH FLOUR (YOU CAN DO IT WITH ONLY
300G OF HARD FLOUR ),
80G OF SUGAR, 100G OF MINCED (GROUND) WALNUTS, 20G OF VANILLA SUGAR AND STIR IT.
ADD 200G OF BUTTER (SMALLER PIECES) AND STIR WITH YOUR FINGERS UNTIL YOU GET
A MIXTURE LIKE BREAD CRUMBS. ONCE AGAIN.
ADD ONE EGGWHITE AND MAKE THE DOUGH(MIXTURE )
PUT FLOUR OVER THE KITCHEN TOP, PUT THE MIXTURE ON IT, POUR SOME
MORE FLOUR ON IT AND MAKE CRESCENTS OR ROLLS, AROUND
2CM THICK. (YOU CAN DO
IT BY MAKING „SAUSAGES “ FROM THE DOUGH , CUTTING THEM TO AND THEN SHAPE THEM LIKE A CRESCENT ). THEM IN THE OVEN PREHEATED TO
5-6 CM LONG PIECES
MOVE THEM INTO A BAKING TRAY AND PUT
220®C FOR 20 MINUTES. ONCE THEY ARE BAKED ROLL
THEM IN A MIXTURE OF VANILLA SUGAR AND POWDERED SUGAR .
DESSERT MADE BY OLENA TROFIMCHUK (UKRAINE)
CYPRUS (RECIPE SENT BY CONSTANTINOS KOTSIOS)
MELOMAKARONA INGREDIENTS FOR SYRUP: 500 ML WATER 800 G GRANULATED SUGAR 150 G HONEY 3 CINNAMON STICKS 3 WHOLE CLOVES 1 ORANGE, CUT IN HALF 1ST MIXTURE : 400 ML ORANGE JUICE 400 ML SUNFLOWER OIL 180 ML OLIVE OIL 50 G CASTER SUGAR ½ TEASPOON GROUND CLOVES 2-3 TEASPOONS GROUND CINNAMON ¼ TEASPOON GROUND NUTMEG 1 TEASPOON BAKING SODA GRATED ZEST OF
2 ORANGES
2ND MIXTURE: 1 KILO ALL-PURPOSE FLOUR 200 G FINE SEMOLINA METHOD FOR THE SYRUP: BOIL ALL OF THE INGREDIENTS FOR THE SYRUP , APART FROM HONEY , UNTIL SUGAR MELTS . REMOVE FROM HEAT. ADD THE HONEY AND MIX TILL COMBINED . LET SYRUP COOL FOR 34 HOURS . IT MUST BE COLD BY THE TIME THE COOKIES COME OUT FROM THE OVEN. YOU CAN PREPARE THE SYRUP THE DAY BEFORE ...
FOR THE COOKIES:
PREHEAT THE OVEN TO 190* C (370*F) FAN. TO MAKE THE COOKIES , YOU NEED TO PREPARE
2 SEPARATE MIXTURES . FOR THE FIRST MIXTURE , ADD ALL OF THE INGREDIENTS IN
A LARGE BOWL .
MIX, USING A HAND WHISK . IN A SEPARATE BOWL , ADD ALL OF THE
INGREDIENTS FOR THE SECOND MIXTURE .
COMBINE THE FIRST AND SECOND MIXTURE .
MIX BY HAND, VERY GENTLY AND FOR A VERY SHORT TIME (10 SECONDS AT THE MOST ). IF YOU MIX LONGER THE MIXTURE WILL SPLIT OR CURDLE . SHAPES,
MOLD COOKIE DOUGH INTO OVAL
3-4 CM IN LONG , 30 G EACH. TRY TO KEEP THEM AS SIMILAR AS POSSIBLE .
BAKE FOR ABOUT 20-25 MINUTES, UNTIL THEY ARE CRUNCHY AND DARK GOLDEN BROWN.
AS SOON AS YOU REMOVE THEM FROM THE OVEN , SOAK THE HOT COOKIES IN THE SYRUP FOR
10 SECONDS. ALLOW THEM TO DRAIN ON A WIRE RACK . DRIZZLE WITH HONEY AND CHOPPED WALNUTS .
TIP BE CAREFUL NOT TO OVERWORK THE COOKIE DOUGH BECAUSE THE OIL MAY START TO SEEP OUT AND THEN THEY WON’T TURN OUT CRISPY !
T HE ORANGE USED FOR THE SYRUP
SHOULD A WHOLE FRESH ORANGE , CUT IN HALF !
DESSERT MADE BY MARIUS K RASAUSKAS (LITHUANIA)
DENMARK (RECIPE SENT BY ITZIAR URIBARRI )
DESSERT MADE BY NATASCHA HORT (SWITZERLAND)
FRANCE (RECIPE SENT BY FRANÇOIS OGER)
DESSERT MADE BY ALEKSANDRA BUJKOVIC (MONTENEGRO)
HUNGARY (RECIPE SENT BY MÁTÉ HAVASI)
BEJGLI BEJGLI* (HORSESHOE ) IS A TRADITIONAL HUNGARIAN XMAS CAKE FROM THE 19TH CENTURY FROM THE „ PEACETIME ” PERIOD OF OUR HISTORY . IT WAS INFLUENCED BY THE
ACCORDING TO THE STORIES
MONARCHY.
MAKES 4 ROLLS; THE FILLING INGREDIENTS ARE CALCULATED FOR 2 ROLLS RESPECTIVELY . INGREDIENTS FOR THE DOUGH : 1 CUP SUGAR 1/2 CUP/120 ML MILK 1 CAKE/15 G COMPRESSED YEAST 1/2 CUP/5O G CONFECTIONER ' S SUGAR 3 1/4 CUP/500 G FLOUR 6 1/2 TBSP/100 G BUTTER 6 1/2 TBSP/100 G LARD 2 EGGS 1 TSP GRATED LEMON ZEST PINCH OF SALT
FOR THE NUT FILLING : SCANT 1/2 CUP/100 ML MILK 1OO G SUPERFINE SUGAR 1 ENVELOPE OF VANILLA SUGAR 1/2 TSP GRATED LEMON ZEST 3 TBSP/30 G RAISINS PINCH OF CINNAMON 3 CUPS/250 G GROUND NUTS 3-4 TSP HONEY (OR 1-2 APPLES OR 2-3 TSP APRICOT JAM ) FOR THE POPPY SEED FILLING: SCANT 1/2 CUP/LOO ML MILK 1 1/4 CUPS/250 G CONFECTIONERS SUGAR
1 SACHET OF VANILLA SUGAR 1 2/3 CUPS/250 G GROUND POPPY SEEDS 3 TBSP/30 G RAISINS 1 TSP GRATED LEMON ZEST 4 TBSP HONEY OTHER: BUTTER OR LARD FOR THE BAKING SHEET 1 EGG YOLK FOR GLAZING PREPARATION: DISSOLVE THE SUGAR IN THE LUKEWARM MILK , THEN ADD THE YEAST . MIX THE REMAINING DOUGH INGREDIENTS WILH THE YEAST MIXTURE AND KNEAD THOROUGHLY . DOUGH WITH A DISH TOWEL AND LEAVE TO RISE FOR ABOUT
COVER THE
30 MINUTES.
TO MAKE THE NUT FILLING, PUT THE MILK IN A PAN WITH THE SUGAR AND VANILLA SUGAR AND BRING TO A BOIL .
ADD THE LEMON ZEST , RAISINS, CINNAMON, NUTS, AND HONEY (OR PEELED , GRATED APPLES OR APRICOT JAM ).
FOR THE POPPY SEED FILLING , MIX THE MILK WITH THE CONFECTIONERS' SUGAR AND VANILLA SUGAR .
BRING TO A BOIL AND ADD THE POPPY SEEDS AND RAISINS. SIMMER FOR A
FEW MINUTES , STIRRING CONSTANTLY , THEN REMOVE FROM THE HEAT AND STIR IN THE LEMON ZEST AND HONEY .
DIVIDE THE DOUGH INTO FOUR AND ROLL OUT EACH PIECE INTO A RECTANGLE MEASURING ABOUT
12 X 14 INCHES/30 X 35 CM. SPREAD THE DOUGH WITH THE NUT OR POPPY SEED
FILLING AND ROLL UP LENGTHWISE , ENSURING THAT THE ROLLS REMAIN FIRM .
GREASE A
BAKING SHEET AND CAREFULLY TRANSFER THE ROLLS ONTO THE SHEET AND BRUSH WITH EGG YOLK .
BAKE IN A PREHEATED (MEDIUM ) OVEN UNTIL GOLDEN BROWN. ONLY REMOVE FROM THE OVEN WHEN COMPLETELY COOL. I F KEPT COVERED AND STORED IN A COOL , DRY PLACE THE BAGEL WILL STAY FRESH FOR A LONG TIME .
DO NOT SLICE UNTIL JUST BEFORE
SERVING , ARRANGING THE SLICES LIKE ROOF TILES ON A PLATE , AND SPRINKLE WITH CONFECTIONERS ' SUGAR.
ITALY (RECIPE SENT BY RAIMONDO VELLA)
ZEPPOLE DI NATALE INGREDIENTS: 550 G OF WATER 300 G OF SUPERFINE FLOUR 80 G OF SUGAR HALF LEMON PEEL HALF ORANGE PEEL
200 G OF HONEY NONPAREILS SUNFLOWER OR CORN OIL.
PREPARATION: 1) PUT THE WATER INTO A POT; 2) ADD THE LEMON PEEL AND MIX WITH A SPOON ; 3) ADD THE SUGAR; 4) LIGHT THE FIRE AT MEDIUM FLAME AND MIX WITH A WOODEN SPOON ; 5) LET THE SUGAR SOLVE; 6) WHEN IT BOILS TURN THE FIRE OF. 7) ADD ALL THE FLOUR ; 8 ) MIX WITH A WOODEN SPOON UNTIL IT'S HOMOGENEOUS; 9) LIGHT THE FIRE AT MINIMUM FLAME AND KEEP MIXING WITH THE SPOON; 10) WHEN IT IS READY THE MIXTURE WILL DETACH FROM THE POT AND LEAVE A THIN SURFACE ON THE BOTTOM ;
11) PUT JUST A LITTLE BIT OF THE OIL ON A WORKING SURFACE ; 12) PUT ALL THE MIXTURE ON THE SURFACE AND WAIT SOME SECONDS IN ORDER NOT TO BURN YOURSELF
13) MIX WITH HANDS THE MIXTURE ON THE SURFACE 14) CUT THE MIXTURE IN SMALL PIECES; 15) ROLL THE PIECES IN ORDER TO GET BANDS WITH 20 CM OF LENGHT AND 1,5 CM OF THICKNESS
16) CLOSE THE BANDS IN ORDER TO MAKE A KIND OF RIBBON BY JOINING THE EXTREMITIES AND PRESSING THE JOINT WITH A FINGER
17) TAKE A POT 18) PUT A LOT OF OIL IN IT AND WARM THE OIL UNTIL 140 °C 19) FRY THE "RIBBONS" BY PUTTING JUST 2 OR 3 OF THEM EVERY TIME IN ORDER NOT TO COOL TOO MUCH THE OIL
20) AFTER 3 OR 4 MINUTES THEY WILL BE CRUNCHY OUTSIDE AND SOFT INSIDE 21) REMOVE THEM FROM THE OIL AND PUT ON KITCHEN PAPER ; 22) PUT THE HONEY IN A SMALL POT AND WARM A LITTLE BIT; 23) ADD THE ORANGE PEEL INTO THE HONEY AND MIX WITH A SPOON 24) PUT THE ZEPPOLE INTO THE LIQUID HONEY AND COVER IT WITH NONPAREILS 25) EAT THEM WARM !
DESSERT MADE BY VEDRAN JAKOPOVIĆ (CROATIA)
LITHUANIA (RECIPE SENT BY MARIUS K RASAUSKAS)
POPPY PIE INGREDIENTS: 1KG OF FLOUR 0,5L OF WATER 20G OF YEAST 10G OF SALT 100G OF SUGAR 2/3 GLASS OF POPPY SEEDS HOW TO MAKE THE PIE : SCALD POPPY SEEDS IN BOILING WATER (3-5MIN.), DRAIN AND GRIND THEM . MIX POPPY SEEDS WITH FOUR AND SALT. MIX YEAST WITH SUGAR AND MELT THIS MIXTURE IN WARM WATER, PUT 2-3 SPOONS OF FLOUR, LEAVE IT FOR ONE HOUR.
ADD THE MIXTURE OF POPPY SEEDS, FLOUR AND SALT .
KNEAD THE DOUGH WELL AND SHAPE THE PIE (MAKE A BRAID AND THEN TWIST IT). APPLY SOME OLIVE OIL , COVER THE PIE AND LEAVE IT IN WARM PLACE FOR A COUPLE OF HOURS.
PREHEAT THE OVEN TO 190 DEGREES AND BAKE THE PIE FOR 60MIN.
DESSERT MADE BY JUSTIN HADJILAMBRIS (CYPRUS)
MALTA (RECIPE SENT BY JÓ AGIUS)
QAGĦAQ TAL -GĦASEL
(TREACLE RINGS)
INGREDIENTS 16 OZ FLOUR 18 OZ MARGARINE 4 OZ SEMOLINA 4 OZ SUGAR 1 EGG YOLK MILK AS NEEDED
METHOD RUT THE SEMOLINA , FLOUR,SUGAR AND MARGARINE . ADD THE EGG YOLK AND MILK KNEAD TO FOR A DOUGH .
LEAVE THE PASTRY TO SET FOR 2 HRS BEFORE USE IT . FILLING 16 OZ TREACLE 2 TABLESPOON COCOA 8 OZ SUGAR GRATED OF A MANDARIN GRATED RIND OF AN ORANGE
1 TABLESPOON GROUND CLOVES 3 TABLESPOON ANISETTE 2 TABLESPOON SEMOLINA 1 TABLESPOON MIXED SPICES WATER AS NEEDED
METHOD PUT ALL THE INGREDIENTS (EXCEPT THE SEMOLINA), INTO A SAUCE PAN AND BRING TO THE BOIL AND THICK , GRADUALLY ADD THE SEMOLINA , CONTINUE COOKING FOR A FEW SECONDS .
REMOVE FROM HEAT AND LET THE MIXTURE COOL .
ROLL OUT THE PASTRY INTO STRIPS 8 CM BY 25CM. PUT SOME FILLING IN THE MIDDLE OF THE WHOLE LENGTH OF THE STRIP .
FOLD THE PASTRY TO FORM A LONG TUBE , BRING THE
ENDS TOGETHER AND FORM A RING .
SPRINKLE A BAKING SHEET WITH SEMOLINA , PUT THE
RINGS ON THE SHEET AND WITH A SHARP KNIFE , SLASH THE PASTRY IN DIFFERENT PLACES SO THAT THE FILLING IS ALLOWED SPACE TO OPEN WHEN COOKING. OVEN FOR
BAKE IN A MODERATE
25 MINUTES OR UNTIL GOLDEN BROWN.
MONTENEGRO (RECIPE SENT BY ALEKSANDRA BUJKOVIC)
PRIGANICE (FRITTERS) 250G WHITE FLOUR SUGAR
20G YEAST 1 LEMON 1 TEASPOON OF PINE NUTS (OPTIONAL) 70G RAISINS (OPTIONAL) 3 TEASPOONS OF RUM (OPTIONAL) POWDERED SUGAR SALT OIL
PRIGANICE ARE THE ICONIC CHRISTMAS DISH . THERE IS NO MONTENEGRIN COOK/MOTHER/GRANDMOTHER WHO WILL NOT GET UP EARLY ON AND WELCOME HER LOVED ONES WITH FRITTERS .
CHRISTMAS EVE DAY
T HE RECIPES FOR PRIGANICE MIGHT VARY
FROM REGION TO REGION BUT THIS IS HOW THEY ARE MADE IN THE COAST OF
MONTENEGRO. IMMEDIATELY PUT THE RAISINS IN THE RUM AND LEAVE THEM STANDING . IN A SMALL POT STIR YEAST , A PINCH OF SALT , HALF A SPOONFUL OF SUGAR AND LITTLE WARM WATER UNTIL THE INGREDIENTS ARE BOUND TOGETHER . I N ANOTHER BOWL PLACE THE FLOUR ,
2
TEASPOONS OF SUGAR , LEMON ZEST , PREVIOUSLY WHIPPED YEAST AND MIX WITH A WOODEN SPOON FOR ABOUT
15 MINUTES. IF NECESSARY ADD SOME WARM WATER TO
OBTAIN AN ELASTIC , SOFT AND HOMOGENEOUS DOUGH .
COVER WITH A CLOTH AND PUT IN
A WARM PLACE FOR A FEW HOURS TO RAISE THE DOUGH .
AFTER THE DOUGH HAS RISEN MIX
A LITTLE BIT MORE AND ADD PINE NUTS AND RAISINS WITH RUM (THIS PART IS OPTIONAL ), TO OBTAIN A SOFT DOUGH.
PRIGANICE ARE FRIED IN DEEP OIL. TAKE A WET
SPOON, DRAW OUT THE DOUGH AND PLACE IT IN THE OIL. GET A GOLDEN COLOR .
FRY THE PRIGANICE UNTIL THEY
TIP: PREPARE A GLASS OF COLD WATER IN WHICH YOU WILL DIP
THE SPOON BEFORE YOU DRAW OUT THE DOUGH FROM THE BOWL.
THEY SHOULD BE
ROUND BUT YOU WILL , MOST LIKELY , GET MANY DIFFERENT SHAPES AND SIZES. FRYING PLACE THE PRIGANICE ON KITCHEN PAPER TO SOUK UP EXCESS OIL.
AFTER
SERVE THEM ON
A PLATE AND SPRINKLE WITH POWDERED SUGAR (OPTIONAL ). HONEY OR WITH CHEESE .
YOU CAN EAT THEM WITH
PRIJATNO!
(PRIJATNO IS BON APPÉTIT IN MONTENEGRIN)
DESSERT MADE BY MERVE KARAKAYA (TURKEY)
POLAND (RECIPE SENT BY TINA CZAPIEWSKA)
PIERNIK INGREDIENTS: 125 G OF BUTTER 250 G OF BROWN SUGAR 2 SPOONS OF HONEY 2 SPOONS OF PLUM JAM 4 TEASPOONS OF GINGERBREAD SPICE (A MIXTURE OF CINNAMON (60%), CLOVES (20%), CORIANDER , NUTMEG
(5%), GINGER (1%), CARDAMON)
2 SPOONS OF COACOA 2 TEASPOONS OF BAKING SODA 2 SPOONS OF COFFEE (CHICORY , IF POSSIBILE ) 250 ML OF MILK 2 EGGS 300 G OF FLOUR FILLING: PLUM JAM GLAZE: 1/3 GLASS OF WHIPPING CREAM 1 SPOON OF COFFEE (CHICORY , IF POSSIBILE ) 100 G OF DARK CHOCOLATE METHOD: PREHEAT THE OVEN TO 175’C. GREASE A 12X25CM PAN WITH NON-STICK COOKING SPRAY , ADD FLOUR AND SHAKE IT UNTIL THE SIDES ARE COVERED WITH FLOUR (OR USE BAKING PAPER ).
IN A POT, WHISK BUTTER UNTIL MELTED. ADD SU GAR AND MIX TOGETHER. ADD HONEY , PLUM JAM , GINGERBREAD SPICE , COACOA . TURN THE COOKER OFF . AND EGGS.
HEAT IT UP FOR ONE MORE MINUTE AND THEN
AFTER A WHILE (2-3MINUTES), ADD BAKING SODA , COFFEE, MILK
MIX EVERYTHING TOGETHER QUICKLY . STILL WHISKING, SLOWY ADD FLOUR (NOT ALL AT ONCE , BUT SPOON BY SPOON ).
PUT IT ALL IN THE PAN AND BAKE FOR 40-50 MINUTES (WHEN YOU STICK A TOOTHPICK IN IT, IT SHOULD BE DRY ).
WHEN IT GETS COLD , CUT IT IN HALF AND SPREAD THE PLUM JAM AND THEN PUT IT BACK TOGETHER .
TO GET THE GLAZE : BOIL WHIPPING CREAM , TURN THE COOKER OFF AND ADD COFFEE , CHOCOLATE ( IN SMALL PIECES) AND WHISK TILL IT ’ S PERFECTLY SMOOTH .
THE CAKE GETS EVEN BETTER AFTER A FEW DAYS SPENT IN A CAKE BOX ;)
DESSERT MADE BY CONSTANTINOS KOTSIOS (CYPRUS)
PORTUGAL (RECIPE SENT BY MAFALDA LUÍS)
PUMPKIN DREAMS
INGREDIENTS: 1 CUP WATER 80 GRAMS OF PUMPKIN PUREE 4 STRIPS OF ORANGE PEEL 1 CINNAMON STICK 80 GRAMS UNSALTED BUTTER 1/4 CUP BRANDY 1 TABLESPOON SUGAR PINCH OF SALT
180 GRAMS ALL PURPOSE FLOUR 5 LARGE EGGS WALNUT CINNAMON SUGAR: 1 CUP WALNUTS, TOASTED AND FINELY CHOPPED
1 CUP SUGAR 1 TABLESPOON GROUND CINNAMON DIRECTIONS: 1. START HEATING YOUR VEGETABLE OIL TO 350-360°F 2. HEAT THE WATER, PUMPKIN, ORANGE PEEL , CINNAMON STICK , BUTTER, BRANDY , SUGAR AND SALT IN A SAUCEPAN OVER MEDIUM HEAT UNTIL JUST BELOW THE BOILING POINT , WHEN SMALL BUBBLES APPEAR AROUND THE EDGES OF THE PAN . LET IT BOIL .
KEEP AN EYE ON IT , DON'T
REMOVE THE ORANGE PEEL AND CINNAMON STICK .
3. ADD THE FLOUR AND BEAT IT WITH A WOODEN SPOON UNTIL THE MIXTURE FORMS A SOFT BALL AND LEAVES THE SIDES OF THE PAN CLEAN. AND CONTINUE STIRRING FOR
REDUCE THE TEMPERATURE TO LOW
2 MINUTES . DON' T WALK AWAY FROM THE PAN, STIR CONSTANTLY .
4. TAKE THE DOUGH AND PLACE IT INTO A MIXING BOWL. LET IT COOL FOR ONE MINUTE. THIS WILL LET SOME OF THE MOISTURE EVAPORATE BEFORE YOU ADD THE EGGS. WHILE THE MIXER IS RUNNING AT MEDIUM SPEED , ADD THE EGGS ONE AT AT TIME .
BEAT WELL
AFTER EACH EGG ADDITION, INCORPORATING AS MUCH AIR AS POSSIBLE .
5. FILL A PIPING BAG WITH THE DOUGH (YOU DON' T NEED A PIPING TIP , JUST CUT A 1/2 INCH OPENING AT THE BASE ).
WHEN YOUR OIL IS READY , HOLD THE PIPING BAG OVER THE
OIL AND SQUEEZE OUT A SMALL AMOUNT (ABOUT A TEASPOON ) OF THE DOUGH AND USE A PAIR OF KITCHEN SCISSORS TO CUT THE DOUGH INTO THE OIL .
BE CAREFUL NOT TO HOLD
THE PIPING BAG TO FAR ABOVE THE OIL OR IT WILL SPLASH AND BURN YOU . BATCHES UNTIL THE DOUGH IS GOLDEN .
FRY IN
THEY WILL PUFF UP IN THE OIL SO DON'T CROWD THE PAN.
6. COMBINE THE WALNUTS , SUGAR AND CINNAMON IN A SHALLOW BOWL . WHEN THE SONHOS ARE GOLDEN REMOVE THEM FROM THE OIL AND IMMEDIATELY ROLL THEM IN THE SUGAR MIXTURE .
SERVE THEM WARM OR AT ROOM TEMPERATURE .
PORTUGAL (RECIPE SENT BY JOSÉ DIOGO GODINHO)
RABANADAS INGREDIENTS: LOAF BREAD (THICK) SUGAR (A PINCH) CINNAMON (IN POWER AND IN STICK) LEMON ZEST MILK BUTTER SALT EGGS (4) FOR THE SYRUP: 1ST – MIX 200ML OF WATER + 200 ML OF MILK + SUGAR QB + BUTTER (1 SPOON) + SALT (A PINCH )
+ CINNAMON (2 STICKS) + LEMON ZEST.
2ND – BRING IT TO A LOW HEAT 3RD – LET IT COOL DOWN . FOR RABANADAS: 1ST – CUT THE LOAF BREAD IN THICK SLICES 2ND – DEEP THE SLICES IN A SYRUP 3RD – DRAIN THE BREAD 4TH – WHISK 4 EGGS 5TH – DEEP THE BREAK IN THE EGGS 6TH – FRY, IN A LOW HEAT, THE LOAF BREAD SLICES AFTER BEING DIPPED IN THE SYRUP (POINT 2) AND IN THE EGGS (POINT 4). 7TH – TAKE THE FRIED BREAD SLICES, PUT IT ON A DISH AND PULVERIZE IT WITH CINNAMON POWDER AND SUGAR (AS NEEDED )
8TH (OPTIONAL ) – POOR SOME PORT WINE ON THE RABANADA
PORTUGAL (RECIPE SENT BY SUSANA SILVA)
ALETRIA (VERMICELLI PUDDING) INTRODUCTION: THE VERMICELLI WAS PROBABLY BROUGHT TO THE IBERIAN PENINSULA BY THE
MOORS IN THE 8 TH OR 9TH CENTURY . IT WAS PRESERVED IN PORTUGAL AND
INCORPORATED INTO
PORTUGUESE CUISINE , BECOMING A VERY THIN MASS OF YARNS,
WITH WHICH A TYPICAL
CHRISTMAS DESSERT IS PREPARED, PRESENT IN ALMOST ALL
REGIONS OF THE COUNTRY .
ALSO IN BRAZIL, VERMICELLI IS USED IN DESSERTS AND
SOUPS, ALSO KNOWN AS " ANGEL HAIR PASTA ".
INGREDIENTS: 5.3OZ (150GR) RICE VERMICELLI NOODLES (RICE CAPELLINI OR RICE ANGEL HAIR PASTA) 3 CUP (660ML) WATER 1 CUP (220ML) + 1⁄2 CUP (110ML) RICE MILK 2 EGG YORKS 1⁄2 CUP (100GR) GRANULATED SUGAR PINCH OF SALT
1 TBSP VEGETAL BUTTER 1 BIG LEMON PEEL 1 CINNAMON STICK (OR 1 TEASPOON GROUND CINNAMON) GROUND CINNAMON FOR DUSTING
STEP BY STEP: 1. BLEND IN THE EGG YORKS IN 1⁄2 CUP OF MILK , MIX WELL AND SET ASIDE. 2. IN A SAUCEPAN OVER MEDIUM HIGH HEAT COMBINE THE WATER, MILK, SUGAR, SALT , BUTTER, LEMON PEEL AND CINNAMON STICK AND GENTLY STIR WITH A SPATULA UNTIL BOILING.
3. REDUCE HEAT AND LET IT SIMMER FOR ABOUT 5 MINUTES FOR THE FLAVOURS TO BLEND IN .
4. DISCARD THE CINNAMON STICK AND LEMON PEAL AND BRING AGAIN TO A BOIL . 5. ADD THE VERMICELLI NOODLES AND GENTLY STIR FOR ABOUT 10 MINUTES OR UNTIL COOKED AND CREAMY .
PLEASE NOTE THAT THE MIXTURE MUST BE A BIT THICK, SO YOU CAN OVERCOOK THE PASTA .
6. REMOVE FROM HEAT , STIR IN THE EGG YORKS MIXTURE AND COMBINE WELL. 7. POUR THE MIXTURE INTO A SERVING DISH ON LOW BOWL AND DUST WITH CINNAMON. 8. SERVE COLD. IF NECESSARY PLACE THE ALETRIA IN THE FRIDGE TO FIRM UP .
DESSERT MADE BY ITZIAR URIBARRI (DENMARK)
SERBIA (RECIPE SENT BY VICTORIA SIRBU)
CORNULETE CU VISINA (CHERRY HORNS) INGREDIENTS: 250G BUTTER 250G SOUR CREAM (200%) 500G FLOUR ONE SPOON OF DRY YEAST VANILLA ESSENCE SUGAR POWDER 700G CHERRIES/CHERRY GEAM PREPARATION: MELT THE BUTTER AND THEN PUT THE BUTTER WITH THE SOUR CREAM IN A BIG BOWL. ADD THE VANILLA ESSENCE, YEAST AND FLOUR , AND MIX EVERYTHING TOGETHER UNTIL YOU GET A MOLTEN DOUGH.
PUT THE DOUGH IN A PLASTIC WRAP AND LEAVE FOR 1
HOUR IN THE REFRIGERATOR.
MEANWHILE , PREPARE YOUR CHERRIES.
REMOVE THE DOUGH FROM THE REFRIGERATOR AND DIVIDE IT INTO 7 EQUAL PIECES SO THAT WHEN YOU RUN THE SHEETS IT WILL BE IN THE SHAPE OF LARGE PLATES . ROLL THE DOUGH SHEETS AND CUT THEM INTO
START TO
8 MATCHING PIECES. ON EACH PIECE OF
DOUGH ARRANGE THE CHERRIES AND GENTLY ROLL WITH YOUR HAND AND YOU WILL FORM A HORN .
AFTER THAT, ARRANGE THE HORNS ON A TRAY WITH A LITTLE OIL AND PUT THEM IN THE OVEN AT MEDIUM TEMPERATURE .
TAKE THE HORNS OUT WHEN YOU SEE THAT THEY HAVE
A SLIGHTLY BROWN /YELLOWISH COLOR .
LET THE HORNS COOL DOWN FOR A FEW MINUTES AND AFTER THAT SPRINKLE THE SUGAR POWDER OVER THEM .
AAAND YOUR CHEERY HORNS ARE READY ! ENJOY
SLOVENIA (RECIPE SENT BY DAVID LUKANOVIC)
POTICA POTICA IS A TRADITIONAL HOLIDAY CAKE IN SLOVENIA. IT IS VERY RICH , SO IT WAS REALLY ONLY BAKED ON IMPORTANT OCCASIONS , LIKE
CHRISTMAS AND EASTER.
POTICA IS A ROLLED DOUGH CAKE WITH DIFFERENT FILLINGS. THE CLOSEST E NGLISH TRANSLATION OF POTICA WOULD BE NUT ROLL , KNOWN IN THE SOME OTHER
UNITED STATES AND
SLAVIC COUNTRIES , ALTHOUGH THE FILLINGS OF POTICA ARE NOT LIMITED
TO NUTS, BUT CAN ALSO INCLUDE COTTAGE CHEESE , RAISINS, POPPY SEEDS AND TARRAGON .
M ODERN FILLINGS EVEN INCLUDE CHOCOLATE . INGREDIENTS FOR THE DOUGH : 500 G WHITE FLOUR 30 G YEAST SALT RUM
120 G BUTTER 80 G SUGAR 2,5 DL MILK VANILLA ESSENCE
LEMON OR ORANGE PEEL PUT FLOUR IN ABOWL , SIFTED IF YOU LIKE , ADD SALT. IN A CUP DISSOLVE THE YEAST IN WATER OR MILK AND IN ANOTHER CUP MIX THE EGGS, SUGAR, RUM , VANILLA ESSENCE , LEMON OR ORANGE PEEL .
HEALT MILK, MELT FAT.
ADD HOT MILK TO THE FLOUR, STIR AND ADD THE MIXTURE OF EGGS, SUGAR , RUM AND AROMAS. DOUGH.
STIR AGAIN, ADD DISSOLVED YEAST AND FAT AND STIR INTO A MEDIUM THICK
KNEAD UNTIL IT IS ELASTIC INSIDE AND SMOOTH ON THE OUTSIDE . MAKE SURE
THE DOUGH DOES NOT STICK TO THE BOWL AND THAT IT IS NOT TOO HARD .
COVER THE
DOUGH WITH A
PVC SHEET AND LEAVE TO RISE. DOUGH SHOULD ALWAYS RISE AT ROOM
TEMPERATURE .
WITH RISING THE QUANTITY OF THE DOUGH SHOULD DOUBLE . KNEAD IT
ONCE AND ROLL IT OUT AND SPREAD IT WITH THE FILLING .
INGREDIENTS FOR THE FILLING: 500 G GROUND WALNUTS 100 G SUGAR 100G HONEY 1 DL MILK 2 EGGS VANILLA ESSENCE GROUND CINNAMON GROUND CLOVES LEMON PEEL RUM
MELT HONEY IN TEPID MILK, AND THEN ADD ONE HALF OF WALNUTS, SUGAR, EGGS, AROMAS, SPICES AND RUM .
SPREAD THE FILLING ON THE ROLLED -OUT DOUGH AND SPRINKLE WITH THE
OTHER HALF OF WALNUTS . THE DOUGH .
THE TEMPERATURE OF THE FILLING SHOULD BE EQUAL TO THAT OF
ROLL TIGHTLY , PUT IN A MOULD , PRICK AND LEAVE TO RISE. BEFORE BAKING , COAT
WITH A THIN LAYER OF MILK AND EGG MIXTURE
– MAKE SURE THE HOLES ARE NOT STOPPED .
HEAT UP THE STOVE TO 180℃ AND BAKE IT BETWEEN 60 AND 90 MINUTES.
DESSERT MADE BY FRANÇOIS OGER (FRANCE)
SWITZERLAND (RECIPE SENT BY NATASCHA HORT)
MAILÄNDERLI (60 PIECES) 250G BUTTER, SOFT 250G SUGAR 1/2 SMALL PACK OF VANILLE SUGAR 1 LEMON, ONLY THE SKIN 2 EGGS 500G FLOUR FLOUR TO ROLL THE DOUGH ~2 EGG YOLK TO COAT FOR THE DOUGH, STIR THE BUTTER UNTIL ITS FLUFFY . MIX SUGAR, VANILLE SUGAR, LEMON SKIN . ADD EGGS AND MIX EVERYTHING UNTIL THE DOUGH IS LIGHT. SIEVE A BIT OF FLOUR , PACK EVERYTHING IN FILM AND LEAVE IT IN THE COLD FOR 1-2H. ROLL THE DOUGH UNTIL ITS 6-8MM THICK. EXCEL DIFFERENT SHAPES OUT OF THE DOUGH AND PUT THE SHAPES ON TO A OVEN TRAY .
COAT THE SHAPES WITH A BIT OF EGG YORK . LEAVE IT
FOR A SHORT WHILE IN THE COLD AND COAT IT AGAIN WITH A BIT KF EGG YORK .
BAKE IN THE MIDDLE OF THE OVEN AT 200℃ (OR 180℃ RECIRCULATION AIR ) FOR 10MINUTES . ENJOY YOUR MAILÄNDERLI EN GUETE !
DESSERT MADE BY SUSANA SILVA
TURKEY (RECIPE SENT BY MERVE KARAKAYA)
FIRIN SUTLAC FIRIN SUTLAC IS ONE OF TURKEYS MOST POPULAR DESSERTS, ALWAYS SERVED IN RESTAURANTS AND MADE AT HOME . ORIGINATED IN THE
IT’S SIMPLE TO MAKE AND TASTES GREAT. SUTLAC IS SAID TO HAVE
OTTOMAN PALACE AND HAS BECOME A FIRM FAVOURITE IN MOST TURKISH HOMES.
SUTLAC IS BEST MADE WITH NON-PASTEURIZED MILK , WHICH IS HOW MY SISTER IN LAW MAKES HERS, IT GIVES FULLER DEEPER FLAVOUR AND MAKES IT MORE CREAMY .
HOWEVER NORMAL
PASTEURISED MILKS IS FIND AND IF YOU WANT A MORE CREAMY TEXTURE TO YOUR CAN ADD IN A CUP OF CREAM .
SUTLAC, YOU
YOU CAN ALSO ADD A TEASPOON OF ROSE WATER TO YOUR
SUTLAC FOR A DIFFERENT FLAVOUR .
INGREDIENTS FOR FIRIN SUTLAC 38 OZ / 1 LITER WHOLE MILK
½ CUP UNCOOKED RICE
1 CUP SUGAR
2 TBSP. CORNSTARCH 1 TSP. VANILLA EXTRACT
1 EGG YOLK, BEATEN
INSTRUCTIONS FOR FIRIN SUTLAC WASH THE RICE AND PLACE IT IN A LARGE SAUCEPAN AND COVER WITH ENOUGH WATER TO COVER IT BY ABOUT
½ INCH. BRING IT TO A BOIL AND REDUCE THE HEAT . LET THE RICE
SIMMER GENTLY UNTIL THE RICE IS SOFT AND ALL THE WATER IS ABSORBED.
ADD THE MILK , SUGAR AND VANILLA EXTRACT TO THE RICE . ON A MEDIUM HEAT SLOWLY BRING THE RICE TO THE BOIL AND REMEMBER TO KEEP STIRRING . LOW AND KEEP STIRRING FOR
TURN THE HEAT DOWN TO
20-30 MINUTES MORE AFTER IT STARTS BOILING .
PUT THE CORNSTARCH IN THE BOWL AND TAKE A LITTLE OF THE MILK FROM YOUR RICE AND WHISK THROUGH THE CORNSTARCH UNTIL SMOOTH. POUR IN THE MILK AND STARCH MIXTURE .
WHILE STIRRING , GRADUALLY
TURN UP THE HEAT AND CONTINUE STIRRING
THE PUDDING FOR ABOUT
5 TO 10 MINUTES.
WHEN THE PUDDING THICKENS, CONTINUE TO STIR AND COOK FOR ABOUT TWO MINUTES MORE .
REMOVE FROM THE HEAT AND FILL SMALL RAMEKINS OR CLAY DISHES WITH THE RICE PUDDING .
BEAT THE EGG YOLK WITH THREE TABLESPOONS OF MILK. USING A SPOON, DRIZZLE A SMALL AMOUNT OF THE EGG YOLK MIXTURE IN THE CENTER OF EACH DESSERT CUP .
WITH
THE BACK OF THE SPOON , USE A LIGHT , CIRCULAR MOTION TO SWIRL THE EGG YOLK FROM THE CENTER TO THE EDGES SO IT SPREADS EVENLY OVER THE TOP OF EACH CUP.
BAKE THE PUDDING CUPS IN A 360° F/180° C OVEN UNTIL THE TOPS ARE NICELY BROWNED .
LET THE CUPS COOL AT ROOM TEMPERATURE THEN REFRIGERATE THEM FOR SEVERAL HOURS BEFORE SERVING .
YOU DON’T NEED TO ADD THE EGG TO THE SUTLAC , IF YOU LEAVE THE EGG OUT. YOU ALSO DO NOT NEED TO BAKE THE RICE PUDDING , YOU CAN JUST ADD THE PUDDING TO THE SMALL DISHES, ALLOW TO COOL AND PLACE IN THE REFRIGERATOR.
DESSERT MADE BY RAIMONDO VELLA (ITALY)
UKRAINE (RECIPE SENT BY OLENA TROFIMCHUK)
KUTYA KUTYA FOR CHRISTMAS IS ONE OF THE TWELVE TRADITIONAL DISHES OF THE CHRISTMAS TABLE . KUTYA IS THE MAIN DISH FROM WHICH A MEAL BEGINS IN THE
HOLY EVENING IN UKRAINE. DEPENDING ON THE REGION, IT IS PREPARED IN
DIFFERENT WAYS .
KUTIA IS A TRADITIONAL CHRISTMAS DISH . IT CONSISTS OF THREE
OBLIGATORY COMPONENTS
- WHEAT, POPPY AND HONEY . NOW IN KUTYA ADD ROASTED RAISINS
AND NUTS (MORE OFTEN
- WALNUTS). SOME ARE PREPARED WITH A LOT OF DRIED FRUITS ANDEVEN CHOCOLATE .
KUTYA WITH CANDIED FRUIT WHAT WE NEED : 2 CUPS OF WHEAT 50 G OF CANDIED FRUITS ½ CUP WALNUTS HONEY
HOW TO COOK : WASH THE WHEAT. COOK ON LOW HEAT FOR 2 HOURS. IN 4 TABLESPOONS OF WATER TO STIR HONEY TO TASTE , POUR THE WHEAT WITH HONEY SYRUP FOR
30 MINUTES. NUTS A LITTLE GRIND AND FRY. ADD THE CANDIED FRUITS TO THE WHEAT, NUTS AND MIX WELL .
KUTYA FROM WHEAT WITH RAISINS WHAT WE NEED : 250 G OF WHEAT GRAINS 150 GRAMS OF RAISINS WITHOUT PITS 150 GRAMS OF SLICED FIGS 100 G OF HONEY PREPARATION: THE WHEAT GRAINS COOK UNTIL SOFTENED , BUT THAT THEY REMAIN INTACT. RAISIN AND FIGS ARE WELL WASHED, POUR COLD BOILED WATER AND ALLOW TO SWELL .
THEN COMBINE EVERYTHING, ADD HONEY AND MIX .
RICE KUTYA INGREDIENTS: 250 G OF RICE 100 G RAISINS 100 G OF ALMONDS SUGAR CINNAMON POPPY
PREPARATION: RINSE RICE , POUR WATER AND COOK UNTIL READY , WITHOUT STIRRING . FOLD IN A COLANDER AND RINSE WITH BOILED COLD WATER .
ALMONDS AND RAISINS SCALDED WITH BOILING WATER, ALMONDS A LITTLE GRIND .
SUGAR DILUTED IN A SMALL VOLUME OF
WATER, MIX RICE , ALMONDS, CINNAMON, RAISINS AND POUR SUGAR SYRUP .
TRY ONE WHICH YOU WANT! BON APATITE ! OR “SMACHNEGO!”
DESSERT MADE BY KAROLINA DIMITROVA (UNITED KINGDOM )
UNITED KINGDOM (RECIPE SENT BY KAROLINA DIMITROVA )
MINCE PIES
INGREDIENTS: UNSALTED BUTTER PLAIN FLOUR
, FOR GREASING
, FOR DUSTING
375 G SHORTCRUST PASTRY 200 G GOOD-QUALITY MINCEMEAT A SPLASH OF BRANDY , SHERRY OR ORANGE JUICE
1⁄2 AN APPLE , PEELED AND CHOPPED INTO SMALL CHUNKS
2 BALLS OF STEM GINGER , FINELY CHOPPED 75 G DRIED CRANBERRIES 50 G DRIED APRICOTS , FINELY CHOPPED A PINCH OR TWO OF MIXED SPICE
1 LARGE FREE -RANGE OR ORGANIC EGG 1 TABLESPOON SEMI -SKIMMED MILK ICING SUGAR
, FOR DUSTING
METHOD 1. GETTING YOUR HANDS ON SOME REALLY GOOD-QUALITY MINCEMEAT , THEN STIRRING THROUGH A FEW EXTRAS TO REALLY MAKE THE FLAVOURS SING IS THE KEY TO GETTING THIS MOREISH FESTIVE TREAT TO TASTE ABSOLUTELY INCREDIBLE .
ADDING A LITTLE SPRINKLING OF
GROUND CINNAMON IN WITH THE ICING SUGAR BEFORE DUSTING IS SUPER DELICIOUS TOO.
ENJOY! 2. PREHEAT THE OVEN TO 180OC/350OF/GAS 4 AND GREASE A SHALLOW CUPCAKE TRAY LIGHTLY WITH BUTTER .
DUST A CLEAN SURFACE AND ROLLING PIN WITH ×OUR, THEN ROLL HALF
THE PASTRY OUT TO THE THICKNESS OF A POUND COIN.
CAREFULLY CUT OUT 12 CIRCLES WITH
A PASTRY CUTTER OR A CLEAN GLASS TUMBLER , THEN LAY THEM IN THE HOLLOWS OF THE TRAY AND PLACE IN THE FRIDGE TO CHILL FOR
30 MINUTES.
3. MEANWHILE , SPOON THE MINCEMEAT INTO A MIXING BOWL , BREAKING IT UP WITH A SPOON AS YOU GO.
POUR IN THE BRANDY , SHERRY OR ORANGE JUICE, THEN ADD THE APPLE , GINGER, DRIED FRUITS AND MIXED SPICE , THEN MIX WELL .
4. ROLL OUT THE REMAINING PASTRY TO THE SAME THICKNESS. USING A SMALLER CUTTER OR TUMBLER THAN BEFORE , CUT OUT ANOTHER PIES.
12 CIRCLES – THESE WILL BE THE LIDS FOR YOUR
KNEAD THE PASTRY TRIMMINGS TOGETHER BRIEFLY, ROLL OUT AND CUT INTO SHAPES TO DECORATE THE TOPS OF YOUR PIES (STARS AND TREE -SHAPES WORK WELL ).
5. TAKE THE PASTRY BASES OUT OF THE FRIDGE AND FILLTHEM JUST OVER HALFWAY UP WITH MINCEMEAT , THEN SMOOTH THE FILLING OUT TO THE EDGES. TOGETHER, THEN BRUSH OVER THE TOP EDGES OF THE PASTRY .
BEAT THE EGG AND MILK
LAY THE LIDS OVER THE TOP,
THEN CRIMP THE EDGES TOGETHER WITH YOUR THUMB AND FOREFINGER SO THE LIDS STICK TO THE BASES. WASH.
TOP EACH PIE WITH A CUT-OUT SHAPE , THEN BRUSH ONCE MORE WITH THE EGG
BAKE IN THE HOT OVEN FOR AROUND 25 MINUTES, OR UNTIL THE PASTRY IS COOKED
THROUGH AND GOLDEN ON TOP.
DUST WITH ICING SUGAR BEFORE SERVING, THEN DIG IN.
USA (RECIPE SENT BY JUSTIN HADJILAMBRIS)
EGGNOG
DESSERT MADE BY DAVID LUKANOVIĆ (SLOVENIA)