cristmas recipes

Ingredients:
125 g butter, softened
70 g of sugar
70 g raw cane sugar
2 tablespoons of vanilla sugar
1 egg
200 g of flour
1 tsp. baking powder
Smarties, green and red
Instructions:
Mix the butter with both types of sugar and vanilla sugar until creamy.
Add the egg and stir well.
Mix the flour and baking powder and mix them as well.
Cool the dough for 30 minutes.
Take out the dough with a tablespoon and add one by one.
Cover the biscuits with green and red Smarties.
Bake Christmas biscuits in a preheated oven at 175 degrees upper/lower heat for approx. .. 10 minutes until light golden.
Let them cool down and enjoy them during the Advent season.

90 g of finely ground nuts (30 almonds, 30 g of hazelnuts, 
30 walnuts, but only almonds)

280 g of white flour

70 g powdered sugar

200 oil

2 yolks

Everything is limited to at least 30 minutes. stay in the fridge to set.
 The finished dough is rolled into a crust with a thickness of about 5 mm 
and crescents are cut out of it with the help of molds. Bake in warm air
 at 180 C° for 7-10 minutes. Sprinkle with ½ hour. ch. powdered sugar
 mixed with 5 packets of vanilla.

For the dough:
250 grams of flour
60 g sugar
4g baking powder
65 g butter or lard
100 ml of fresh milk

For the stuffing:
10-12 dried figs
30 g of walnuts
30g of peeled almonds, lightly toasted
20g raisins
20g natural chocolate, grated
2 tbsp. honey
the grated rind of 1 small lemon
the grated peel of 1 small orange
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. powdered sugar
Method of preparation:

Mix the flour, sugar and baking powder. Add the butter (cut into pieces). 
Mix until crumbs form. Gradually add the milk and mix with a mixer until
 the dough forms.

Transfer to a floured flat surface and knead well.

apples - 1 pc. green pickled
oranges - 1 pc.
tangerines - 1 pc.
grapefruit - half
lemons - 1 pc.
cinnamon - 1 stick
nutmeg - 1 pinch
black pepper - 1 pinch
black pepper - 25 grains
ginger - 1 tsp grated
sugar - 1 tsp
hot red pepper - 1 pinch

Put the cow's butter in a pan and melt it on a slow fire. Then add 1
 tablespoon of sugar, 1 vanilla, fresh milk, 2 egg yolks, a pinch of salt
 and crushed yeast.
Make a well out of the flour and gradually pour the mixture into it.
 You should get a smooth and non-sticky dough.
 The finished dough is divided into 4 approximately equal parts. 
Beat the two egg whites and sugar until stiff and add the ground walnuts to
 them. Mix until a homogeneous mixture is obtained and again divide into
 four equal parts.
Roll one of the balls of dough into a thin crust 2-3 millimeters thick.
 Spread it with a quarter of the walnut-protein cream. Roll up and cut
 into discs 1-2 cm thick

Necessary products:
280 g of flour
100 g of sugar
2 eggs
50 ml of olive oil
2 tbsp. milk
the peel of 2 oranges
2 tbsp. baking powder
2 tbsp. cocoa
2 tsp cinnamon
1 tsp clove
1 pinch of allspice - I use different Christmas spices each time such
 as ginger, star anise, cardamom

For the frosting:
250 g of powdered sugar
40 ml of orange juice
1 tbsp. orange liqueur, it works with other types, even with rum

Method of preparation:
Flour is mixed with sugar, cocoa, cinnamon, allspice, cloves and 
baking powder. Add the grated orange peel and mix. Add the olive oil,
 milk and eggs and mix again.

Form the dough into a ball

NECESSARY PRODUCTS
• 1 kg of fatty pork
• 1-2 pcs. sauerkraut
• 30 g wt
• paprika
• savory
• pepper
• salt
METHOD OF PREPARATION
The meat is cut into uniform small pieces. Salt and sprinkle with savory
 and black pepper. Cut the cabbage leaves according to the size of the 
pieces of meat. Each piece is wrapped like a sarma. The sarmi are arranged 
in a shallow pot, the bottom of which is covered with finely chopped 
cabbage. They are poured with 1 tsp. (200 ml) warm water and 1 tsp. 
(200 ml) of cabbage juice, press with a plate and cook over moderate heat. 
The finished sarmi are poured with the fried fat with the red pepper and
 served warm.

Necessary products
7-8 peppers
1 carrot
1 onion
1 tsp rice
Savory
Salt
Oil
How it is prepared
Remove the stems from the peppers and wash them. Set them aside and start 
frying the rice.
Put a pan with oil on the stove. Cut the onion and carrot into small cubes.
 Put them in the pan. Fry them for a few minutes. To them, add the rice and
 mix. Leave for a few minutes. Season with salt and savory and mix. If
 desired, you can add 1 tsp. paprika.
With the rice prepared in this way, 
fill all the peppers. Arrange them in
 the pan and cover the stuffed peppers
 with 3 ½ tsp. hot water. Put the pan 
in the oven and bake until the water boils.

semolina - 5 tbsp.
sugar - 10 tbsp.
cinnamon - 1 tsp
walnuts - 150 g crushed
FOR THE PUMPKIN
pumpkin - 1 kg cleaned
sugar - 3 tbsp.
vanilla sugar - 1 packet
FOR SYRUP
sugar - 300 g
water - 300 ml

semolina - 5 tbsp.
sugar - 10 tbsp.
cinnamon - 1 tsp
walnuts - 150 g crushed
FOR THE PUMPKIN
pumpkin - 1 kg cleaned
sugar - 3 tbsp.
vanilla sugar - 1 packet
FOR SYRUP
sugar - 300 g
water - 300 ml

Put the peppers in a pot, cover with water and boil. As soon as they boil, 
pull the pot aside and let them soften.
2
The beans are boiled and drained.
3
The onion is finely chopped and fried in oil. As soon as it caramelizes,
 add the red pepper and remove from the heat.
4
They are added to the beans, salt and savory are also added. Everything
 is mixed and the peppers are filled with the resulting mixture. Be careful
 not to tear them when filling. Pour the stuffed peppers with oil and bake 
for 30 minutes in an oven at 180 degrees

Separate the cream from the butter and melt it over low heat. We grease a 
tray and place 3 thin crusts in it. Spray them with melted butter. Mix
 pistachios, cinnamon and vanilla. Spread some of the mixture over the 
crusts, then add 3 more crusts sprayed with butter, then sprinkle with
 the nuts. We continue until we run out of skins and nuts, and finish with
 a skin.
Before baking, cut the baklava in the pan into squares or rhombuses.
 Pour the other half of melted butter over the sliced ​​baklava.
Bake in a preheated oven at 150°, until very pink (about 50 minutes).
Meanwhile, prepare the syrup by pouring

1 kg of flour
1 teaspoon of salt
1 teaspoon of baking soda
1 tablespoon of vinegar or 3 tablespoons of yogurt
lukewarm water as much as possible

Yogurt is outside the tradition of lean dishes on Christmas Eve, but with 
it a better result is achieved.

Method of preparation:
The flour is sifted, a well is made, in which the listed products are
 placed. Pour a little water and knead the dough. Knead well until
 smooth (now is the time to put the luck in the pita). It should not rise.
A small piece is torn off for decoration, and the rest is formed into a
 loaf. Place in a greased pan. It is decorated and smeared with oil.
 Prick with a fork so it doesn't burst during baking. Bake in a preheated
 oven.