The Christmas Connections Cook Book is ready:
Draft of Christmas dishes cook book:
*** Christmas time for children connects with some dishes and smells.
Every school chooses students' favourite Christmas dish and students write a recipe for it.
Kildwick School has been thinking about what we eat at Christmas. In England we have lots of different yummy foods.
These include: Candy Canes Chrismas Dinner - turkey / brussel sprouts / pigs in blankets Christmas Pudding Christmas Cake Mince Pies Mulled Wine Gingerbread Houses Chocolate Log Nut Roast Trifle We will post a recipe for Mince Pies for you to try soon!
Estonian Gingerbread Cookies
250 g light syrup
200 g sugar
2 tsp ground cinnamon
1 tsp ground cloves
1- 2 tsp ground cardamom
1 tsp ground ginger
0,5 tsp ground nutmeg
0,5 tsp ground allspice
250 g butter
2 large eggs
600 g plain flour
2 tsp baking soda
Mix the syrup, sugar and ground spices in a saucepan and bring to the simmer. Add the butter and stir until the butter will melt. Remove the pan from the heatand cool. Add eggs, one at a time, stirring with a wooden spoon. Mix flour and baking soda, then add the syrup and sigar mixture. Knead until all ingredients are throughly combined. Wrap in a clingfilm and place into the fridge for at least overnight, preferably for a few days. To make the cookies, divide the dough into manageable chunks and roll into 3 mm thickness on a slightly floured working board. Transfer to a cookie sheet. Bake in the middle of 200 C oven for 6-9 minutes.
280 g flour
1/2 tsp baking powder
1/4 tsp salt
1 vanilla glaze:
125g caster sugar
juice of 1 lemon
Method of preparation:
1. Painted Christmas cookies Heat the oven to 200 degrees with the fan. In a bowl mix the flour, vanilla, baking powder and salt.
2. Painted Christmas cookies 2 In another bowl pour the butter and sugar and crash until a fluffy texture. Add the egg and it crashed.
3. Painted Christmas cookies 3 oily mixture was added to the dry and is mixed dough.
4. Painted Christmas cookies 4 natanko Roll out between two sheets of baking paper, retractable in a freezer for 2 minutes, then using shapes cut biscuits. The rest of dough roll it again and it also cut biscuits.
5. Painted Christmas cookies 5 Transfer to a tray with non-stick coating and put in the oven for 8 minutes.
6. Painted Christmas cookies 6 then leave to cool for at least 5 minutes prior to be removed from the tray to avoid collapse.
Pupils have made four dishes with the paper cut videos. They have given their receip by the videos.
Hi everyone. The Germans make lots of different biscuits around Christmas time. Here is a recipe for one of them!
260g (2 1/4 cups) pastry flour.
2 tablespoons vanilla sugar.
100g (1/2 cup) ground almonds.
1 egg yolk.
200g (1 cup) soft butter.
1 pinch of salt.
2 tabelspoons icing sugar to dust the kipferl.
- Flour work surface
Mix the vanilla with flour, ground almonds, sugar, and chilled butter shavings
Knead on work surface to a smooth dough
Form dough into 1 inch rolls
Wrap in plastic wrap and everything goes into the refrigerator (for at least 12 hours)
Preheat the oven 325F (275F fan assisted)
Line baking sheets with baking paper
Cut rolls in 1/3 inch slices
Form each slice into a half moon shape and place onto sheets
Bake on middle shelf for 12 minutes until very lightly golden
Remove cookies on baking paper from baking sheet
Dust the warm cookies in powdered sugar or coat in vanilla sugar
Leave to cool, store in tin and enjoy for many weeks!
This is Mascarpone cream recipe. It's a cream made by a delicious cheese. In Romagna we use it as dessert or to fill panettone or pandoro during Christmas time. Enjoy it!
by 5C Class - Ravenna - Italy
Georgian traditional cuisine for Christmas and New Year
In Georgia Gozinaki is the sweet that every family enjoys for Christmas and New Year. It is made of honey and nuts.
In every Polish home in December children make pierniczki (gingerbread biscuits): Recipe:
Typical Christmas cake is MAKOWIEC - poppy-seed cake:
In Spain,a special cake called 'Roscón de Reyes' is eaten at Epiphany morning at breakfast time . Roscón means 'ring shape roll'.
This the recipe. It takes a long time because the dough must rest for some time but it´s worth it!!!
Here are "Tortellacci", a tipical Christmas dish from Modena, Italy. Recipe:
In Rome there are a lot of people coming from different parts of Italy and they usually prepare their regional typical christmas dishes.
Each pupil from the three classes wrote a recipe and made a drawing of it. We choosed some.
PARROZZO ( FROM aBRUZZO )
g 180 grated almonds
g 150 semolina
g 220 sugar
g 150 flour
grated lemon zest
Flour water baKing powder salt
Fry and then sprinkle with pwdered sugar
300 g. flour
50 g sugar
half glass of olive oil
half jar of honey
lemon mandarin and orange peels very thin.
In Gozo, Malta we have a special Christmas dinner with a large variety of food.
Some years ago, it was a tradition tht a casserole is roasted in a local bakery with vegetables and potatoes. Today, each family cooks it in the cooker.
Another tradition is the Treacle Ring or Honey Rings which in Maltese, it is called Qaghqa tal-Ghasel. This is really good!
Here is the recipe
Ingredients for pastry
400gr flour; 75gr semolina; 1 egg yolk; 100gr unsalted butter; 1 tablespoon sugar; water.
Ingredients for the filling
400gr treacle; 150gr sugar; 1 tablespoon chopped candied fruit; Grated rind of an orange or tangerine; grated rind of a lemon; 1 tablespoon cocoa; 1 tablespoon aniseed liquer; a little semolina; pinch of cloves; 2 cups of water.
Making the pastry
Sieve the flour in a bowl with the semolina. Rub in the unslated butter and pour in the egg yolk and sugar. Mix and knead well to form a dough. If necessary add some water.
Making the filling
Mix all the ingredients except for the semolina in a saucepan. Bring to the boil slowly and simmer. Add semolina gradually to the mixture until you get a thick consistency. Keep stirring without stopping. Let the mixture cool down.
Making the honey rings
First roll out the pastry thinly. Cut it in rectangles. Now take some of the filling and place down themiddle of the pastyr rectangles strips and form into cigar-like strips. Then roll the pastry over the filling and bring the ends together to form a ring. Cut short sliths into the pastry at intervals.
Put the rings in a floured baking tray. Bake in a moderate oven until the pastry is barely coloures. It usually takes about 15-20 minutes.
- 300g flour
- 20g yeast
- 2 tbsp warm milk
- 2 tbsp flour
- 1 tsp sugar
- 1 egg
- 40g butter
- 40g sugar
- 1 tbsp rum
- 1-2 dl milk
- lemon peel
Put the flour in a bowl. Make a well in the centre and add yeast. Sprinkle it with 1 tsp of sugar, pour 2 tbsp of warm milk, sprinkle with 2 tbsp of flour and leave to rise. Meanwhile mix the butter, sugar and eggs. When the yeast is ready add salt, lemon peel and milk. The milk should be added carefully because the quantity depends on the flour. The dough should be smooth and not too soft.
Cover the dough and leave to rise. Meanwhile prepare the filling.
200g ground walnuts
1 dl milk
raisins soaked in rum
Pour hot milk on the ground walnuts, add sugar, spices, egg yolk and whipped egg whites. Stir gently. If the filling is too soft, add some dried walnuts.
Roll out the dough, spread it with filling and sprinkle with raisins.
Roll everything together. Put the 'potica' into a baking tray and leave to rise. Spread with milk. Pre-heat the oven at 180˚°C. Bake for about an hour or an hour and a half – it depends on the weight of 'potica'.
When cool, sprinkle it with icing sugar.
Mince pies England)
400g plain flour
2 egg yolks
1 jar English ‘mincemeat’ (You can make your own with mixed dried fruit (sultanas, raisins, etc), finely chopped apple, sugar, grated orange peel, juice of an orange or lemon and mixed spice. Traditionally it includes suet, but this is optional.)
Large and medium circle cutters
1 Preheat the oven to 180°C
2 Rub the butter into the flour.
3 Add the egg yolks to the mixture and form it into a ball.
4 Wrap in cling film and chill the pastry in the fridge for 30 minutes.
5 Roll out the pastry. Cut out large and medium circles for the base and lids of the pies.
6 Place the bases into the tartlet tins. Add one teaspoon of mincemeat per pie.
7 Seal a pastry lid onto each pie using a little cold water.
8 Cut two small slits in the top of each pie with a sharp knife
9 Bake for about 15-20 minutes until slightly golden
10 Eat hot or cold - delicious sprinkled with icing sugar.
Home made mincemeat Mince pies