OUR ETWINNING CHRISTMAS COOKBOOK
Anamur Food 1-SAMSIRA ( SUSAME CANDY ) Ingredients: A glass of water A glass of susame A glass of grape syrup or honey A glass of peanuts First of all fry susame in a pan .Add grape syrup and cook it by mixing for 15 min.After cooking, add the peanuts.Pour some oil ( a table spoon of oil)on the tray and spread it.Then pour the mixture on the tray with a table spoon and cool it.After it cools down , cut in squares and serve .
2-BATIRIK Ingredients: A kilo of tomatoes A kilo of cucumbers A bunch of parsley A bunch of gren spring of onion One onion Half a kilo of fried and crushed susame Half a kilo of crushed and fried peanuts Half a kilo of bulgur ( bulgur: boiled and dried wheat) 3 table spoons of tomato sauce A kilo of chopped and boiled cabbage 4 lemon juice Salt and species( pepper and mint ) HOW TO MAKE : First pour bulgur into a tray and pour hot water on it.It has to wait for 15 min. Chop the cabbage and put it into a pan and boil it for 20 minutes. Then start to chop cucumbers.onions ,tomatoes,parsley. Squize the juice of lemons. Fry susame and peanuts in different pans.Then crush them in mixer. Cool the cabbage after it boils and chop them too. Mix bulgur, and half of the all chopped ingredients( tomatoes,cucumbers,onions and parsley) and half of the crushed peanuts ans susame.Add salt, pepper and lemon juice.Make a dough with them and make an oval shape and serve them with other half of the tomatoes ,cucumbers and boiled cabbage. ATTENTION: You have to seperate half of the dough. Mix other half of the dough with cold water and other half of the crushed peanuts and susame.Add parsley ,species,salt and mint.It has to seem as a soup.And serve it again with tomatoes,cucumbers,gren springs of onion and cabbage.
Delicious Christmas cakes
By Cristina Nechifor
Nuts and jam cake Ingredients: 500g wheat flour, 250g butter, 3 eggs, 2 spoons (50g) of sour cream, vanilla, baking soda Filling: 100g nuts, jam Topping: 4 spoons of sugar (120g), 2 spoons (35g) of cocoa, 3 spoons of water. Mix the flour with the butter Add 2 yolks of egg and 1 entire egg, 150g of sugar, the sour cream, a pinch of baking soda, vanilla. Roll one layer of dough as big as the griddle. Cover the dough sheet with jam. Roll the second layer of dough and cover it with nuts and jam. Roll over the third layer of dough. Put the griddle into the oven at medium temperature to bake. After it is done cover it with the topping previously boiled from 4 spoons of sugar (120g), 2 spoons (35g) of cocoa and 3 spoons of water. Cut the cake in square shapes. It is very delicious!
Viorica fancy cakes Make a dough out of 250g butter, 3 spoons of sour cream, 280g of wheat flour, 3 yolks of egg and 100g crystallized sugar. Roll over a shhet of dough fairly thick. With a little glass cut little circles, put them in a griddle and then add a teaspoon of whip made of 3 egg-white and 280g sugar. Bake them at mild temperature. Then stick them two by two with cocoa cream.
Little flowers Ingredients: 5 eggs, 1 Âź glass of crystallized sugar, 1 glass of sunflower oil, 1 teaspoon of baking soda, vanilla, flour enough to make a soft dough. Make a dough, roll it, cut it in little flower shapes (make a little hole in the middle for the half of them) and bake them. After they are baked, stick the little flowers two by two with different creams. The shapes with holes are put on the top so that the colours of different creams could be seen.
BON APPETITE!
LINGUINE WITH LOBSTER 400 g linguine (ITALIAN PASTA) 2 lobsters –total 1 kg 10 cherry tomatoes 1 clove of garlic ½ cup of white wine Oil, salt and pepper and parsley PREPARATION In a pan, heat plenty of olive oil and a clove of garlic. Add the lobsters, cover and cook until the lobsters will change their color. At this point, lift the lobsters from the pan and place them on a cutting board. Cut them in order to extract the pulp. Put the pincers and the flesh of the empty lobster in a pan and fry in oil. Add white wine and season with salt and pepper. Add the tomatoes and cook slowly for about 5 minutes. In the meanwhile, cook the linguine in boiling salted water, drain and add to the pan with the lobster sauce. Add the chopped parsley and sauté the lobster linguine in a frying pan over high heat. Serve on plates with additional fresh parsley. Enjoy! Buon appetito - Antonietta Calò
Pizza di Natale Un dolce natalizio decisamente adatto alla degustazione anche nel resto dell’anno. Un gusto speciale per un dolce adatto a grandi e piccini: la pizza di natale.
Ingredienti per la preparazione
Ingredients
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2 kilos bread dough 550 gr. walnuts 100gr. raisins ½ glass of oil 500 gr. sugar 2 pinches of salt pepper
2 kg di pasta di pane 500 g di noci 100 g di uvetta 1/2 bicchiere d’olio 500 g di zucchero 2 pizzichi di sale Pepe
Preparazione
Comprate della pasta di pane già pronta onde evitare qualsiasi inconveniente legato alla lievitazione dell’impasto. Aggiungetevi lo zucchero, l’olio, le noci tagliate a pezzetti e l’’uvetta. Non dimenticate una spolverata di pepe e due presine di sale. Impastate il tutto per dieci minuti circa. Dividete l’impasto in diversi pani e lasciateli lievitare coperti da un panno in un luogo tiepido. Una volta lievitati fateli cuocere in forno dal 40 ai 50 minuti a 180°C.
How to make it The advice is to buy the bread dough at the baker’s. Add the sugar, oil, walnuts and raisins. Don’t forget to add a little bit of pepper and the pinches of salt. Divide the dough in parts and cover it and make it rise. Then put it in the oven for 40-50 minutes 180°C.
COD WİTH POTATOES Ingredients: potatoes carrots varied greenery codfish eggs How to do it: We put water in a pot, eggs, carrots and potatoes. Let it boil for 10 minutes. We add the vegetables and cod. After 10 more minutes of boiling withdraws the water and serves up a platter. Come up watered with olive oil, vinegar, garlic and pepper. FRENCH TOAST Ingredients: bread stick cinnamon sticks and powder sugar for dusting port wine fryer with oil How to do it: Place water in a coffee maker. Sweeten generously and add the cinnamon stick and a glass of port wine. Boil. Cut the bread stick, sliced 1 inch thick. Put it on a plate. Drizzle with the syrup. Put fryer with boiling oil. Pass the wet slices of bread per egg and put it in the fryer. Let them fry, turn-in and withdraw them. Put them on a platter, sprinkle with sugar and cinnamon. You can eat them hot or cold. With coffee are delicious.
Epiphany Cake The King Cake is one of those traditions and recipes that every Christmas is repeated in almost all Spanish households. In Spain Christmas gifts come from the hand of the Three Kings on January 6 . Typically breakfast that day roulade with chocolate ... You know what is the origin of King Cake ? They say the biggest promoter of this sweet was the French King Louis XV. The story goes that the cook of the Court, of Slavic origin , would entertain the monarch the Epiphany with traditional roulade of their land, but with a surprise inside : a medallion of diamonds purchased by the collaboration of other service members. While the tradition was lost in Eastern Europe , Louis XV was delighted with the invention and is devoted to spreading it with a coin inside as a surprise , between the French and European aristocracy. That was how , throughout the eighteenth century, come to Spain , where he received an excellent reception . Soon the custom of the nobles would the common people , with Madrid and Sevilla important strongholds of this masterpiece of pastry . Gradually , the entire country and its colonies (especially Mexico ) left leaving seduced by its unique flavor. Do you dare to follow the step by step of this homemade Rosc贸n Reyes?
ingredients: 650 g bread flour 250 ml of warm milk 25-30 g of fresh yeast Sugar 120 g 120 g butter, melted
2 eggs and 1 egg 10 g salt 2 1/ 2 tablespoons orange flower water Grated rind of 1 large lemon and 1 orange To decorate : Candied fruits to taste sugar 1 egg beaten an orange horneables figurines
King Cake Preparation First mix some 250 ml of warm milk with 2 or 3 tablespoons of the bread flour . 25-30 gr crumbled fresh yeast is added and stir everything. Cover and let it ferment about 15 or 20 minutes in a warm place to ferment. Once the dough has fermented starter in a large bowl add the remaining flour and will gradually adding the remaining ingredients : sugar, lemon and orange zest , salt, milk , 2 eggs , sugar, dough start we had in other fermenting vessel , orange blossom water and finally the melted butter. Stir until a smooth dough. A smooth floured surface and knead for a few minutes with our hands. If necessary we add a little more flour to work the dough . We are going to shape our dough ball , and once well mixed , store it in an airtight container or covered with wet cloths or two for a couple of hours in a warm place without drafts. After a couple of hours the dough should have grown about twice . Taken from the container and a smooth floured surface , knead again and the we are gradually giving shape to our rosc贸n . With this mass roscones we did two , one larger and one smaller, but you can do a bigger one or make two medium . If we are to make two roscones , separate the dough and knead each shaping and making the hole with his fingers. The hole will become smaller to bake , so it is convenient to make it big . The rest we leave again for about an hour and well covered in a warm place , a good trick is to turn on the oven to 50 掳 C and off, and put in the oven roscones off to keep them warm. Finally , we can paint our roscones with egg, and decorate to your liking , for example with candied fruit, candied oranges , sliced almonds , icing sugar , or whatever you prefer . If you want to add a figurine , it's time to hide it well within the mass. Once we have our roscones sets, put it in a preheated oven at 18o 掳 C for about 20 minutes, if you have a small rosc贸n possibly be ready in 15 minutes. Them out , let them cool a little and if we like , we can cut them in half and fill with cream, or our favorite truffle filling.
SHORTBREAD COOKIES 500 gr fresh butter 1/4 cup confectioners sugar 1 cup decorticated almonds 1 kilo flour rose water confectioners sugar for powdering We cut the almonds into small pieces, and we put the butter, the almonds and the sugar in a bowl and stir. Then we add the flour little by little and we mash. We make small cookies in the shape that we like and put in a baking pan. We bake them in a preheated oven at 180 degrees for about 30'. When they're ready we spray them with rose water and leave them to cool down. After they are cooled we shift them with the confectioners sugar and the're ready to eat. Good luck and Happy Holidays!
Shortbread cookies – kourabiedes (traditional Christmas pastry)
By Theodora Gkeniou Ingredients 165gr icing sugar 600gr butter 600gr flour 2 yolks 1 tsp of cognac/liqueur 1 cup of almonds Instructions • Whisk the butter till it gets white. •
Throw in the yolks, cognac, icing sugar and keep whisking
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Add the flour gradually
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Form the dough into small round cookies
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Bake at 170-175 C for 20’
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When still hot, pile them on a Christmas tray and sprinkle them with a lot of icing sugar (7501000gr icing sugar).
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Enjoy!!!!
Cannoli are Sicilian pastry desserts. The singular is cannolo (or in the Sicilian language cannolu), meaning "little tube", with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine. They are also popular in Italian American cuisine and in the United States are known as a general Italian pastry, while they are specifically Sicilian in origin. In Italy they are commonly known as "cannoli siciliani". Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found south of Palermo, Sicily.
Spanish Almond Cream, called "Bienmesabe" in Spanish is made of ground almonds, a sugar syrup, cinnamon and lemon zest. A big, gooey spoonful turns vanilla ice cream into a divine Spanish dessert! "Bienmesabe" is an ancient dessert of Arabic origin and still a very popular dessert in the Canary Islands. Use blanched, slivered almonds to reduce preparation time by 20 minutes. Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes Ingredients: • 2 1/4 cups almonds, blanched and peeled • 1 1/2 cups granulated sugar • 2 cups water • 1/2 tsp. cinnamon • Zest from 1 lemon • 3 egg yolks Preparation: This Spanish Almond Cream recipe makes 6-8 servings. Purchase slivered blanched almonds or raw almonds. If using raw almonds, blanch and peel almonds. For simple step-by-step instructions on how to blanch almonds, read About.com’s Guide to Greek Food How To How to Make Blanched Almonds. Blanching the almonds will take about 20 minutes start to finish and this time is factored into the preparation time listed above. After blanching, place almonds on a baking sheet and toast until golden brown (about 5 minutes) under the broiler. Remove from oven and
process in a food processor until they are finely ground. Be sure that the blade in food processor is sharp or the almonds will not be fine, but "chunky." Pour water into a saucepan and place on medium heat. Brings to a boil and add sugar and dissolve to make a syrup. Stir in ground almonds, cinnamon and grated lemon peel. Reduce heat to low, stirring constantly as mixture cooks and thickens, about 5 minutes. Remove from heat and allow to cool. When the mixture has cooled for about 30 minutes, beat the egg yolks, then fold them into the pan, stirring constantly. Return pan to medium heat until it boils, then remove from stove and allow to cool. Refrigerate until ready to serve. Serve warm in individual glass bowls or with vanilla ice cream.
The traditional Romanian Christmas meal
First courses "Racituri" or "piftie," jellied headcheese, consisting of the pig's feet, ears and head in aspic, accompanied by a grated horseradish and beet salad marinated in vinegar, water and sugar. Fresh pork sausages, either grilled or fried, garnished with "muraturi" (cucumber pickles), as well as hot peppers and green tomato pickles. Various traditional charcuterie products are served: "toba," pork intestine stuffed with meat jelly, liver and rind; "caltabos," a kind of blood sausage; "babic" and "ghiudem," varieties of sausage, very dry and highly spiced, made from goat, mutton or beef. Beef salad - steamed or boiled vegetables: carrots, celery, potatoes, peas and pickled vegetables (cucumbers, tomato peppers and green tomatoes), all finely chopped and combined with olives and strips of cooked beef and bound with mayonnaise.
Main dishes “Ciorba de perisoare" - a slightly sour vegetable soup made with fermented bran and pork meatballs. "Sarmale" - Romanians' best-loved traditional dish - sour cabbage leaves stuffed with ground pork and served with polenta.
Roast pork - garnished with pickled vegetables or mixed salads.
Desserts The traditional Christmas dessert is called "cozonac." This rich fruit bread requires a long preparation time that begins early on the morning of Christmas Eve. Usually while the men are outdoors butchering the pig, the women stay in the kitchen to make the cozonac. Since it takes so long to make, cozonac is made in huge quantities. It has to feed the entire family throughout the week of Christmas. "For 5 kg of flour, 30 eggs are used and 3 kg of white sugar. Kneading the dough lasts at least two hours." The filling is made up of ground walnuts, egg yolks, raisins, vanilla, rum and no less than 2 kg of sugar! In well-to-do homes, cozonac replaces bread at every meal, served with both savory and sweet dishes. This may seem a very rich diet‌ but keep in mind that the holidays have been preceded by one to five weeks of fasting. What's more, the temperature in Romania at Christmas can easily dip to -15° C, so the extra calories are required! When it comes to sweets, cheesecake is the dessert traditionally associated with religious holidays in Romania. Every region has its own version. Here is one: Fresh Cheese Tart. In some regions "grau fiert" is served: sweetened boiled wheat garnished with nuts and various flavorings.
Traditional beverages
Tuica or palinca - very strong eau-de-vie, usually made from plums Wines - mostly reds, depending on the region
Vasilopita Bread Ingredients: 1 package active dry yeast 3/4 cup milk, lukewarm 3 eggs, beaten 1 1/2 teaspoons grated orange rind 3/4 cup caster sugar 4 1/2 cups plain flour 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground masticha 1/2 cup butter, melted 1 egg, for glazing blanched split almonds Directions: Dissolve yeast in 1/4 cup of the milk. Then, add the remainder of milk, eggs, orange rind and sugar and sift 3 cups flour, salt and spices into a warm bowl and make a well in the centre. Pour in the yeast mixture and stir to blend in the flour, gradually adding warm melted butter. Next, mix the dough with your hands until it comes away from the sides of your bowl. Turn on to a floured surface and knead until smooth and elastic, adding the remaining flour as required. Then, knead for about 10 minutes and place the ball of dough in a clean bowl brushed with melted butter. Next turn the dough over to coat the top with butter and cover the bowl with a cloth or plastic wrap and leave to rise in a warm place until doubled in bulk. Punch it down and turn it on to lightly floured surface and knead lightly and shape it into a round loaf. Then place it on a large greased baking sheet or in a greased 10 inch deep cake tin and cover it and let rise it in a warm place until doubled for about 1 1/2 to 2 hours.
Then, put a coin in it for the lucky one to find when you cut it on New Year’s Eve or Day, glaze it with a well-beaten egg and arrange blanched almonds in numbers to denote the New Year, pressing in lightly. Bake in a moderately hot oven for 45 minutes until it gets golden brown and cooked when tested. (If it browns too quickly place a piece of greased brown paper on top). Finally, cool it on a wire rack. and (i.e. Have a Happy New Year!!!)