Christmas recipes

  • We want to know each other better and that's why we try each other dishes making them from each other recipes. An e-book will be created with all the recipes.

    From Poland: PIERNICZKI (GINGERBREAD COOKIES)

    Ingredients:

    1 kg flour

    600g butter

    2 egg yolks

    1 cup icing sugar

    1 packet vanila sugar (15g) - if you can’t buy it in your country you can add a little more sugar and a teaspoon of vanilla essence.

    1/2 gingerbread spice (ground ginger, clove and cinnamon- altogether about 1-2 tablespoons)

    Method:

    Cream the butter with icing sugar, vanila sugar, egg yolks and the gingerbread seasoning. Slowly add flour and knead the dough until  it becomes smooth. Refrigerate the dough for an hour and then roll out it and cut the shapes with the cake forms (or just by hand).

    Bake the gingerbread cookies for 10-15 minutes at 180 degrees.

    After baking you can decorate them with coloured icing or melted chocolate.

    SMACZNEGO!!! ENJOY YOUR GINGERBREADS!!!

    “ROSCÓN DE REYES”

    (Epiphany Ring)---SPAIN –C.E.I.P Plurilingüe Froebel

    This recipe needs two steps: pre-ferment and dough. Ingredients are specified for each step. It takes a long time as the dough must rest for some hours before being cooked in the oven.

    INGREDIENTS

    1-Pre-ferment 

    70 g fresh milk

    10g Fresh yeast

    130 g bread flour

    2-Dough

    450g of flour
    120g of sugar
    a pinch of salt
    20g fresh yeast (crashed between your fingers before being added) 60g fresh milk

    *1 lemon and 1 orange peel.
    (These can be used in two different ways: lemon and orange zest or they can be added to milk and boil them to get its flavor and then discard them leaving the milk to cool before adding the rest of the ingredients)
    70g butter
    2 eggs
    30g flower blossom essence

    Decoration

    1 beaten egg, dried fruits and sugar

    KITCHEN UTENSILS

    A big bowl
    Oven tray and baking paper Kitchen brush
    Kitchen cloths or transparent film

    INSTRUCTIONS

    1-Pre-ferment
    Dissolve the yeast in warm milk with sugar and mix with the flour. Form a ball and leave it in a warm place for about 1 hour.

    2. Dough
    Mix pre-ferment, flour, eggs, sugar, salt and the yeast in a bowl.
    Then, add the milk and flower blossom essence little by little until de dough becomes homogeneous and not too liquid.
    Finally, add the butter in small pieces and mix well.
    Then, knead the dough until it becomes smooth and elastic and it doesn ́t sticks to your hand too much.
    Leave it into a big bowl (two or 3 times the dough size) sprinkled with a little bit of flour for about 2-3 hours covering it with a table cloth.
    Once it ́s twice its volume, knead it gently to remove the air and form a ball.
    Make a hole into the middle using your hands for the “ring” shape.
    Paint the ring with beaten egg using a kitchen brush and decorate it with dried fruits . Put it in a baking tray with a piece of baking paper with some butter over it.

    Cook at 180o (oven should be preheated) for about 30 minutes.

     

    MINCE PIES (England)

    Shortcrust pastry: 200g flour, 100g butter, 1 egg.

    Rub the butter into the flour until it resembles breadcrumbs.  Add the egg an mix to make a dough.

    'Mincemeat' made from raisins, sultanas and other dried fruit, a teaspoon of mixed spice, grated zest and juice of an orange, brown sugar to taste.

     

    Roll out the pastry, cut into circles and line a bun tin with these.  Fill each one with a large spoonfull of mincemeat.  Cut smaller circles of pastry to put on top.  Seal the edges by pressing the pastry down.

    Bake in the oven at 180 degrees for about 15 minutes until just starting to go golden at the edge.

  • Christmas recipes

    TORRONE Nicolò end Mozibur

    Torrone is a traditional Italian food for Xmas.
    Ingredients:

    Almond 500 g
    honey 280 g
    sugar 330 g
    pistacchio 100 g

    "Ciambellone with dark chocolate"

    I eat this cake on my Christmas lunch.
    I really like it!!!

    INGREDIENTS:
    200g dark chocolate
    4 eggs
    200g caster sugar
    1/2 vanilla bean
    250g flour 00
    50g potato starch
    20g cocoa powder
    190ml seed oil
    80ml whole milk
    8 g baking powder (1/2 sachet)

    PANETTONE Matteo Tomassini

    Panettone ingredients are MILK, SUGER, BUTTER,EGGS,VANILLA,LEMON,
    0RANGE !!!!!!!

    pastiera napoletana Tommaso Italy

    It is an Italian food

    Nougat recipes by Matteo Fioretti

    INGREDIENTS:
    -almonds
    -honey
    -sugar
    -pistachios
    -host

    STEPS:
    for the first toast the dry friuts in the oven.
    pour into a pot the sugar and the honey and mix.
    Then add 30g of sugar and mix another time.
    Put the pot on a cooker and let the mixture melt.
    Mix the remaining sugar and the egg white in a bowl.
    Add the substance obtained in the saucepan and mix another time.
    cookes everything for 20 min.
    Pour the dry fruits in the pot and mix.
    Put the mixture in a container and leave it for 12 hours in the oven.
    The result will be delicious!!!!!

    tagliata

    my favourite Chrismas food
    meat
    balsamic vinegar

    pandoro Ginevra Alessandro

    this is a pandoro recipes:
    flour: 45g
    water: 30g
    yeast: 5g
    curricle: 80g
    flour: 90g
    sugar: 20g
    egg: 50g
    yeast: 7g

    panforte susanna and carolina italy

    Ingredied
    -Almond
    -candied orange
    -honey
    -walnut muscat
    -coriander
    -cedar candied
    -sugar
    -flour 00
    -cloves
    -

    PANPEPATO (Rania Faqquseh)

    Almond 60g
    Nuts 50g
    Hazelnuts 60g
    Dried fruit 70g
    Acacia honey 150g
    Flour type 00 160 g
    Cinnamon 1 tablespoon
    Black pepper 1 dusted
    Bitter cocoa 10g
    How to preparare "panpepato"
    Soften the dehydrated fruit in warm water for 30 minutes. Chop the dried fruit in a mixer and place in a large bowl
    Add the cinnamon, black pepper and cocoa. Drain the dehydrated fruit and pour into the bowl.
    Add the honey and flour and mix with a wooden ladle until you get a moist but not liquid dough.
    Place the gingerbread on a baking tray lined with baking paper. Proceed to create at least four panpeates. Bake in a preheated oven at 180 degrees for 30 minutes. Let the gingerbread cool and serve.

    Pandoro (Ohona)

    Ingredients
    500g/1lb 2oz strong white flour, plus extra for dusting
    5g salt
    125g/4½oz caster sugar
    10g fast-action yeast
    1 orange, finely grated zest only
    1 lemon, finely grated zest only
    150g/5½oz softened butter, plus extra for greasing
    2 medium free-range eggs (preferably Burford Brown or other dark yolked varieties)
    2 free-range egg yolks (preferably Burford Brown or other dark yolked varieties)
    2 tsp vanilla paste
    100ml/3½fl oz milk, warmed
    icing sugar, for dusting