Happy Holiday Season Old world roll Old world poppy seed roll

Ingredients FILLING: DOUGH: 230 g poppy seeds 1 package active dry yeast ¾ cup white ½ cup warm water 1 tbsp , melted 2 tbsp white sugar 1 tsp lemon juice 2 cups all-purpose flour, or more if needed ½ cup hot milk ½ tsp salt ¼ cup butter 1 egg, separated – white reserved

Method Place poppy seeds into a food processor and each rectangle leaving a 1-inch border. Fold process until the seeds are ground, about the 1-inch border back over the filling on all sides 1 minute. Mix the poppy seeds with ¾ cup of and press down. Pick up the shorter side of white sugar, 1 tablespoon of melted butter, a dough rectangle and roll it like a jelly roll; lemon juice, and hot milk; stir to combine. Cover do the same with the second rectangle. Pinch the poppy seed filling and refrigerate it while ends together or tuck ends under to prevent dough is being made (the filling will set up and the filling from leaking out. thicken as it chills). Line a baking sheet with parchment paper; place Mix yeast with water and 2 tablespoons of sugar rolls seam side down on the baking sheet and in a small bowl. Allow to stand until the yeast allow them to rise in a warm place for about forms a creamy layer. Mix flour with salt; use a 1 hour until they are twice as big. Preheat the cutter to cut ¼ cup butter into the flour oven to 175°C (gas mark 4). Beat egg whites in mixture until the mixture resembles coarse a bowl until they are frothy; bush the rolls with crumbs. Pour yeast mixture and egg yolk into beaten egg whites. the flour mixture and stir to make a soft dough. Bake the rolls in the preheated oven until they Turn dough out onto a floured work surface and get dark or golden brown on top, around 30-40 knead it until it becomes smooth and slightly minutes. Remove from the oven and cover springy – about 5 minutes. If the dough is too them with a clean kitchen towel until they are sticky, add in more flour, about 2 tablespoons at cool, to keep their crust soft. The rolls should be a time. Cut the dough into 2 equal pieces. Roll completely cooled before they are sliced. each piece out into a 12 × 16-inch rectangle. Spread half the poppy seed felling covering Shared by Marta Macias

Happy Holidays Vanilla rolls Vanilla rolls

Ingredients 200 g butter 250 g flour 70 g caster sugar 20 g vanilla sugar 100 g ground walnuts

Directions Combine all of the ingredients into a dough Preheat the oven to 150°C (gas mark 2) and bake and let it rest in the fridge for a while. Afterwards the rolls until they get golden brown. take this dough out of the fridge and form one-piece roll. Immediately after baking the vanilla rolls, carefully wrap them in sugar (the warm ones are tender). Cut it into equal pieces (of about 2 cm) in order to form the rolls. Then place on a baking sheet Shared by NSG Team covered with parchment paper.

Happy Holidays Classic roast Classic roast turkey

Ingredients fresh bay leaves STUFFING 4 – 6 kg Bronze turkey, giblets removed 2 tbsp oil 85 g butter, softened 2 red onions peeled and chopped 1 whole nutmeg 250 g breadcrumbs 10 rashers streaky bacon 125 g macadamia nuts glass of red wine 100 g dried cranberries rind of 2 oranges and juice of 1 orange 2 eggs salt, pepper

Method Heat oven to 190° C (gas mark 5). Secure the end of cooking, open the foil, discard the neck skin in position with skewers and tie the bacon and drain off excess fat from the tin. turkey legs together at the top of the drumsticks Now pack the stuffing into the neck end, pushing to give it a neat shape. Weigh the turkey and it towards the breast. Leaving the foil open, calculate the cooking time, 20 mins per kilo, plus return the turkey to the oven to brown, basting 90 mins. it with the juices several times. To test whether the turkey is cooked, push a skewer into the Meanwhile, make the stuffing. Heat the oil thickest part of the thigh – the juices should run in a frying pan and fry the onions. Place it in clear. If they are pinkish, cook for it 15 mins more, a bowl and add all the remaining ingredients. then test again. Mix and season well. Place in a shallow, ovenproof dish and set aside. Transfer the turkey to a platter, cover it with foil and then with a couple of tea towels, then allow Put a large sheet of extra-wide foil in a large it to rest for up to 30 mins before carving. roasting tin and place the turkey on top. Smear This gives the juices time to settle back into the breast with butter, grate over half the the meat, ensuring that the turkey will be juicy. nutmeg and season well. Cover the breast with Garnish it with sprigs of bay. bacon, pour over the wine, then loosely cover with foil and seal well to make a parcel. Shared by David Barlow Roast in the oven and then 90 mins before United Kingdom

Happy Holidays Slovakian sauerkraut Slovakian sauerkraut

Ingredients 300 g smoked pork or ham, or ham hocks 1 pc clove garlic, minced ¼ tsp allspice 150 g dried mushrooms 3 bay leaf 3-4 pcs different types smoked sausages ½ tsp caraway seeds ½ tsp sugar 1 kg sauerkraut ½ tsp dried marjoram 1 large onion, sliced thinly 1-2 prunes 4 tsp paprika powder sour cream for decoration

Method Slice onions thinly. Heat 1-2 tablespoons of oil Add sauerkraut to the pot with a little bit of and saute the onions until they are translucent the juice. Add also garlic, mushrooms, plums but not brown (about 5 minutes). When the and sausages. After the initial 30 minutes are up, onions are soft, mix in 2 tsp paprika powder remove the ham from the soup. Cut meat from and stir into onions. Remove from heat bone (if any) and cut off any of the thick pieces otherwise the onions might get bitter. of skin. Chop up the meat into small pieces. Return the ham to the pot and simmer Add 800 ml of water, smoked ham, bay leaf, it 20 minutes longer. Cut up the sausage and add pepper, allspice, and ½ tsp salt to a pot. Bring it to the pot along with sugar and marjoram all of this to the boil, turn the heat to a lower (or other herbs). Cook for another 5-10 minutes. temperature, cover it with a lid and simmer it for 30 minutes. Add a little salt, pepper, and/or sugar to adjust to your taste. Serve with a dollop of sour cream over the top.

Shared by Dominika Feckova

Happy Holidays Herring under a fur coat Herring under a fur coat

Ingredients 3 medium potatoes boiled with skin on 1.5 cup of herring fillets diced 2 medium carrots boiled with skin on (skin, bones removed) 2 large beetroots boiled with skin on 3 tbsp oil 6 hard-boiled eggs ½ cup mayonnaise 3 scallions chopped 1 tsp salt 1 tsp pepper

Method Cook potatoes and carrots in a full pot of water, (discard the juice) or press a paper towel against with the skin on until soft. At the same time; grated beets to remove all extra moisture. cook the beetroots in a pot full of water for Season with salt and pepper to taste, then about 1.5 hours. Once the vegetables are cool, drizzle with 1 tbsp of oil and stir to combine. refrigerate them until they are completely cold. Layer the potatoes out onto the serving dish, Place the eggs into a small pot and cover or divide between small jars. Spread a thin layer them with water. Cook over medium heat for of mayonnaise on top. Add carrots and spread 6 minutes after the water comes to a boil. Peel around evenly. Again, spread a thin layer of the eggs, then separate the egg whites from mayonnaise on top and sprinkle with scallions. the yolks; afterwards grate the egg whites into Follow by chopping some herring and spreading a bowl. Peel and grate the vegetables, placing it around evenly. Next, sprinkle the grated egg each kind into a different bowl. whites. And lastly cover the whole salad with the beets. Spread a thin layer of mayonnaise Season the potatoes with salt and pepper, on top of the beets. Refrigerate about 6 hours. then drizzle about 1 tbsp of oil and lightly stir to combine. Next season the carrots and add Once ready to serve, grate the egg yolk with about 1 tsp of oil and stir to combine. a fine grater on top of the salad (optional). If you have particularly juicy beets, place them over a sieve and press to remove the juice Shared by Vitaliy Freze Russia

Happy Holidays German Christmas goose German Christmas goose

Ingredients 1 goose (ca. 5kg) SAUCE 2 tbsp flour FILLING 2-3 tbsp applesauce 250 g prunes salt 500 g apples black pepper 2 tbsp sugar sour cream 4-5 tbsp dry grated whole-grain bread 20 ml brandy (or cognac) cinnamon

Method Wash and dry the goose carefully. Next, salt the legs to allow the fat to roast better. the goose but make sure to salt it from the inside 10 minutes before end of the cooking time, only. Pit the soaked prunes and mix them with coat the goose with cold salted water and fry the crushed apples. Add sugar, grated whole- at 250° C (gas mark 9) until it becomes crispy. grain bread, cinnamon and brandy. Fill the goose with all these ingredients and then sew it on Take the dip from the dripping pan. Add some the open side. Before roasting the goose in water, sour cream and thicken it with flour, then the drip tray, add about 3 cups of water and season to taste it with applesauce. Add some a split apple. Place the stuffed goose on a grid salt and pepper. Bring to a boil for 10 minutes. and put everything in the preheated oven Remove the threads and carve the goose. to 200°C (gas mark 6) on the bottom rail. This dish is traditionally served with red cabbage Slowly roast the goose for 2,5 – 3 hours, and dumplings or potatoes. occasionally sprinkle it with the gravy (dip from the dripping pan). After half of the roasting time Shared by Marina Ebenhöch is over, pierce the skin several times below Germany

Happy Holidays Apple

Ingredients DOUGH FILLING 250 g flour 100 g bread crumbs pinch of salt 50 g butter 1 egg 140 g fine crystal sugar 100 ml lukewarm water 10 g cinnamon 20 ml oil 170 g raisins (optional) lemon juice from a half of lemon 1 kg sour apples peeled, seeded and sliced 20 ml rum

Method DOUGH FILLING Knead all of the ingredients into a soft dough Heat the butter in a pan and add until it no longer sticks to your hands and the the breadcrumbs. Roast until golden brown table. Form the dough into a ball, sprinkle it and let it cool. Next, mix fine crystal sugar and with oil and let it rest for 20-30 minutes. Roll cinnamon, then mix with apples, raisins. the dough out on a floured cloth, pull it out very Add lemon juice and rum. thinly with the backs of your hands and brush with butter. Sprinkle the extracted dough with the filling, cut away thick edges and gently roll up the dough with the filling using the cloth. Roll the strudel onto a buttered baking sheet and bake at about 190°C (gas mark 5) until it gets golden brown.

Shared by Angelika Hohoff Austria

Happy Holidays Lamb stew Lamb stew

Ingredients 1 kg lamb ribs 2-3 tbsp tomato paste 4 fresh scallion bunches salt and pepper for seasoning 2 fresh green garlic heads 2-3 tbsp olive oil

Method Wash and chop the onions and garlic. Season with salt and optionally with ground black pepper. Heat the olive oil in a big pot and fry the meat together with the onion and garlic. Shared by Andrei Stepanov Add water and simmer for about 20 minutes. Add the tomato paste and simmer for a couple more minutes.

Happy Holidays Shrimp cocktail Shrimp cocktail

Ingredients for 2 persons 100 g peeled gray shrimps/pre-cooked 6 tbsp cocktail sauce Iceberg lettuce ½ lemon 2 eggs (hard-boiled) 1 tomato

Method Chop the iceberg lettuce into small parts and Arrange the egg, the tomato cubes and arrange in the bottom of a plate or in a festive the shrimps on the plate/festive glass. glass. Mash the boiled eggs with a fork. Peel Squeeze a little lemon juice over it and top and seed the tomato and cut into small cubes. with the cocktail sauce.

Shared by Kristien Vanheeswijck Belgium

Happy Holidays Scallops with mashed sweet potatoes Scallops with mashed sweet potatoes

Ingredients 12 scallops (frozen) pepper and salt 450 g sweet potatoes pinch of dried parsley big scoop of butter fresh chives 150 ml milk 1 tbsp pine nuts (roasted) 1 tbsp lemon juice

Method Let the scallops thaw and pat them dry. Put with a pestle and make it creamy with some them in a small bowl and add a little lemon juice, butter and a dash of milk and season with salt pepper, salt and parsley. Let them marinate for and pepper. half an hour. Make small scoops of mashed potatoes on Heat a little butter or oil in a pan and fry the a plate and place a fried scallop on it. Sprinkle scallops for 2 minutes per side. Boil 450 g of them with chives and pine nuts. sweet potatoes in approx. 15 minutes. Puree it Shared by Danielle Pieket Weeseri Netherlands

Happy Holidays Bündner pearl barley soup Bündner pearl barley soup

Ingredients 1 leek 100 g pearl barley 3 carrots 1.5 litre of stock 1 celery root 1 bay leaf 200 g air-dryed bacon salt, pepper, nutmeg 50 g bündnerfleisch (air-dryed beef) 2 tbsp sour cream 30 g butter

Method Chop the leek, carrots, celery root, bacon and the stock. Bring to the boil, then simmer for bündnerfleisch. 1 hour. Season with salt, pepper and nutmeg.

Melt the butter in a large pot over medium heat, Add the sour cream just before serving. then add the vegetables, meat, pearl barley and bay leaf. Fry this for about 5 minutes, then add Shared by Toni Moreno Switzerland

Happy Holidays Chocolate roulade Chocolate roulade

Ingredients 4 eggs 250 g chocolate 140 g caster sugar 200 g butter 100 g flour for decoration: Christmas characters, 11 g active dry yeast made from marzipan or icing sugar

Method Separate the egg whites from the yolks. After removing the from the oven, Whisk the yolks with the sugar and gently take it out of the dish and place it flat 3 tablespoons of warm water untill thick on a clean, wet paper towel. Roll the sponge and pale. Add the flour and yeast slowly cake and leave to cool down. and gradually. Beat the egg whites until smooth and gently add to the mixture. Spread Break the chocolate and melt it in a bain-marie. the mixture into a long flat dish (drip pan type) When melted, add the soft butter and mix covered with a baking paper. together. Unroll the cake and spread the ⅔ of the chocolate. Then roll it again. Cover Preheat the oven to 180°C (gas mark 6). the cake with the remaining chocolate and, with Bake for 10 to 15 minutes until lightly browned. a fork, streak the top. Place in the refrigerator.

Shared by Sylvie Roué France

Happy Holidays