Christmas Card 2019 EN

Happy Holiday Season Old world poppy seed roll Old world poppy seed roll Ingredients FILLING: DOUGH: 230 g poppy seeds 1 package active dry yeast ¾ cup white sugar ½ cup warm water 1 tbsp butter, 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 pastry 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 Poland 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. Czech Republic Happy Holidays Classic roast turkey 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 Slovakia 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.

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