christmas menu our english corner

"Our English Corner" project Primary School in Dębina

Ingredients 1 cup of sugar 1 ½ cup of oil &nbsp;¾ cup or orange juice &nbsp;¼ cup of brandy 2 teaspoon baking powder 1 teaspoon soda 2 teaspoon cinnamon 1 teaspoon carnation zest of 2 oranges 7-8 cups flour of all uses 2 cups of walnuts SYRUP 2 cups of water 2 cups of sugar 2 cups of honey

Ingredients 450&nbsp;g&nbsp;00&nbsp;flour 1&nbsp;orange&nbsp;grated peel 80&nbsp;g&nbsp;cold melted&nbsp;butter 80&nbsp;g&nbsp;caster&nbsp;sugar 1&nbsp;tablespoon&nbsp;limoncello&nbsp;liqueur 3&nbsp;whole&nbsp;eggs For frying 500&nbsp;ml&nbsp;peanut&nbsp;oil To season 250&nbsp;ml&nbsp;wildflower&nbsp;honey 3&nbsp;spoons of little&nbsp;devils&nbsp;(colored sugared almonds) 10&nbsp;candied&nbsp;cherries

Ingredients 450&nbsp;g&nbsp;00&nbsp;flour 1&nbsp;orange&nbsp;grated peel 80&nbsp;g&nbsp;cold melted&nbsp;butter 80&nbsp;g&nbsp;caster&nbsp;sugar 1&nbsp;tablespoon&nbsp;limoncello&nbsp;liqueur 3&nbsp;whole&nbsp;eggs 500&nbsp;ml&nbsp;peanut&nbsp;oil 250&nbsp;ml&nbsp;wildflower&nbsp;honey 3&nbsp;spoons of little&nbsp;devils&nbsp;(colored sugared almonds) 10&nbsp;candied&nbsp;cherries

Stars pattern

by students at Miguel de Cervantes in Bucharest

Red barszcz with porcini raviolis (uszka)

The 12 Dishes of Polish Christmas: Red Borscht

1 kg of flour 00 3 eggs 4 potatoes 25 gr of brewer's yeast water to taste caster sugar to taste seed oil to fry

Baking gingerbread&nbsp;in Poland is a tradition&nbsp;several hundred years old.&nbsp; The traditional Old Polish piernik consists of honey, lard, sugar, eggs, flour and a mixture of gingerbread spices. It is eaten with traditional plum preserves (powidła).

Red geometrical pattern

An Italian Christmas menu

Scuola "V. Alfieri" - Marano Vicentino - Italy

The 12 Dishes of Polish Christmas: Gingerbread

STARTERS - Pork Aspic MAIN COURSE - Cabbage Rolls (Sarmale) DESSERT: Walnut Cake (Cozonac cu nuca) SPECIAL DRINKS: Mulled Wine

by Primary School in Morawica, Poland    grade 5 &amp; 6

The best wine for this recipe is the red wine, from the countryside, because it is stronger than the normal one and it doesn’t lose alcohol when it is boiled. The best part is that it helps you with your health.

INGREDIENTS ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2&nbsp;tbsp&nbsp;vegetable oil ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1&nbsp;large&nbsp;onion&nbsp;chopped ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/2&nbsp;cup&nbsp;long grain rice&nbsp;uncooked, I prefer basmati ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2&nbsp;lb&nbsp;ground pork&nbsp;or whatever meat you prefer ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/4&nbsp;cup&nbsp;parsley&nbsp;chopped ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/4&nbsp;cup&nbsp;fresh dill&nbsp;chopped ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;salt and pepper to taste ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2&nbsp;lb&nbsp;sour cabbage leaves ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;15&nbsp;slices&nbsp;bacon&nbsp;chopped ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4&nbsp;cups&nbsp;tomato juice

Traditional&nbsp;Romanian Cabbage Rolls&nbsp;are made with sour cabbage stuffed with pork and beef and little bit of bacon, the best cabbage rolls you will ever have.

INGREDIENTS ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1&nbsp;Bottle Red Wine&nbsp;(750 ml) ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;10&nbsp;Cloves ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2&nbsp;Cinnamon Sticks ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4&nbsp;tbsp&nbsp;Sugar ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1&nbsp;tsp&nbsp;Orange Zest ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1&nbsp;Orange - optional ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1&nbsp;Lemon - optional

Maybe it's not a Romanian traditional recipe, but it is surely used by all Romanians on cold winter nights!

ROAST TURKEY WITH POTATOES AND VEGETABLES Ingredients: _ a turkey _ potatoes _ carrots, onions, parsnips _ butter _ salt, pepper - Preheat the oven to 180°C - Peel the potatoes and vegetables and cut them - In a dish put the turkey - Put the potatoes and vegetables around the turkey - Add some butter over the meat and vegetables - Season with salt and pepper - Add some water and put the dish in the oven for 55 minutes.

INGREDIENTS (serves 6) 1&nbsp;kilo of dried fruit (apples, pears, plums, apricots) in roughly equal proportions 4 litres cold water 6&nbsp;tbsp sugar (or add sugar to taste) OPTIONAL 1 cinnamon stick several cloves anise star a morsel of scaled orange peel (only the orange part) a fresh apple 2-3 tbsp lemon juice

Ingredients: 800 grams of sauerkraut, 50 grams of dried mushrooms,1 onion, 4 tablespoons of canola oil, 1 tablespoon of flour, sugar, salt, pepper. Preparation: Rinse dried mushrooms with cold water. Put them into a small pot and pour a glass of cold water. Put mushrooms aside to soak for a whole night. Cook mushrooms in water which was used for soaking for about 20 minutes. Strain mushrooms but don’t pour out the broth. Cut mushrooms into small pieces. Squeeze sauerkraut (if it is too sour, rinse it with cold water). Chop it and put in the pot. Pour the mushrooms stock. Cook sauerkraut for about 10 minutes on a bigger fire. Then cover the pot and cook the sauerkraut for about 45-60 minutes on small fire. If there isn’t enough liquid in the pot, add some water. Peel and chop the onion into small cubes. Fry it in hot oil. Heat two tablespoons of oil on the second pan, add the flour and fry. Stir it gently, until the flour is lightly browned. Fried flour, fried onions and mushrooms add to cooked sauerkraut, mix and boil it up again. Season with salt, pepper and a pinch of sugar.

Ingredients • 500 gram of flour • 250 gram of butter • 3 eggs • 2 spoons of sour cream •1 spoon of baking powder • gingerbread spice • glass of powdered sugar • spoon of cinnamon

Preparation: Form the dough from these ingredients. Put the dough into the fridge for an hour. Next, roll out the dough. Cut some patterns in the dough. Bake the cookies in 180ºC for about 20-25 minutes. Decorate them with decorative frosting or glaze.

Sweet&nbsp;Walnut Roll&nbsp;known as “Cozonac cu Nuca” is a traditional Romanian sweet bread made with raisins and walnuts or pecans or Turkish delight.

Ingredients 500 g of desalted cod 200 g of 00 flour 220 ml of water salt extra virgin olive oil or frying oil

Struffoli &amp; Mostaccioli &amp; Torrone &amp; Christmas zeppole

The Pandoro is a typical Italian dessert bread only for Christmas. It is a typical product from Verona. It is often served with icing sugar. The name comes from "pan d'oro" or golden bread. It's made with flour, sugar, eggs and butter.

Almost all pictures of the dishes in this menu were taken by e-Twinners students or teachers from real life at home

Ingredients •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;8 cups chicken broth •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup fresh lemon juice •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup shredded carrots •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup chopped onion •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup chopped celery •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;6 tablespoons chicken soup base •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ teaspoon ground white pepper •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ cup margarine •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ cup all-purpose flour •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 cup cooked white rice •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 cup diced, cooked chicken meat •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;lemon slices •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;8 egg yolks

Thanks for watching! Othisi High School, Greece

Cooking instructions: &nbsp;Heat up half a medium large saucepan full of meat broth on medium high heat, and bring to a rapid boil (covered). Uncover, and put&nbsp;tortellini in the broth. Let boil uncovered for about eight to ten minutes.

FOIE GRAS ON TOASTS Ingredients: -Foie gras -Bread 1-Toast your bread 2-Slice your foie gras 3-Spread your foie gras on a toast and serve it with fig jam Side: Fig jam Ingredients: -fig -vanilla -sugar -water 1-wash your figs 2-Chop the figs 3-Put the fig in a pan 4-add the sugar,the vanilla and one tsp of water 5-Simmer 6- stir in the mixture 7-leave cool

Images: https://pixabay.com/pl Video: https://culture.pl

Ingredients Spaghetti 320 g Clams 1 kg Garlic 1 clove Parsley 1 bunch Extra virgin olive oil to taste Black pepper to taste Salt to taste

Pierogi are the most popular Polish food abroad. The Christmas version is stuffed with cabbage or with sauerkraut and dried forest mushrooms.

POLENTA: it's a typical dish in the north of Italy. It's creamy when it's hot but&nbsp;after it has cooled you can grill it or fry it (we call this last one 'polenta onta'). You can eat it with any kind of meat and with fish. In our town, MARANO VICENTINO, we have a special cornmeal to make polenta! Ingredients: cornmeal water salt Boil 2,5 lt of water. When it boils, remove it from the heat and add some&nbsp;rock salt. Then, add very slowly 500 gr of cornmeal for polenta and keep on mixing it. The flour will get dense.&nbsp;Put the saucepan back on the cooker and&nbsp;cook it for about 20 minutes.

Ingredients Flour 00 500g; Water 250g; Bitter cocoa powder 30g; Pisto 5g; Sugar 300g; Almond grains 300g; Orange peel 1; Ammonia for desserts; Dark chocolate 500g

DESSERT

Tortellini Meat with polenta Pandoro

Prepared by our chefs: Athina, Nick and Phaedra, Othisi High School, Greece

Step 1&nbsp;Take your turkey and give it a good rinse then pat it dry with some kitchen paper. Drizzle the meat with a good lot of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies. Step 2&nbsp;Preheat your oven to 200°C. Step 3&nbsp;&nbsp;&nbsp;&nbsp;Pour the olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, add the ground beef and your chopped sage leaves, then continue to fry and stir for another 10 minutes. Add the wine until it disappears. Finally add the rice and boil for one minute or two. Don’t forget to add the raisins. Step 4&nbsp;&nbsp;&nbsp;&nbsp;You’re ready to stuff your turkey. Step 5&nbsp;&nbsp;&nbsp;&nbsp;Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours. Step 6&nbsp;&nbsp;&nbsp;&nbsp;Check on your turkey every 20 minutes, keep it from drying out by basting it with the juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy. Enjoy !!!

Ingredients: • 2 pieces of carp •3 carrots • 2 parsley roots • ½ celery • 1 lemon • 2 eggs • 1 package of gelatine • 1 teaspoon of sugar • salt, pepper to taste

Preparation: 1.Boil the fish broth from the carp’s heads, vegetables and seasonings. 2. After an hour remove the heads and vegetables and put the sliced carp into the broth and boil it slowly for one hour. 3. Take the carp out of the broth, add gelatine and sugar. 4. Clarify the broth. 5. Put the carp pieces on the plates (after removing fishbones). 6. Decorate the plate with cut vegetables, hard boiled eggs and pieces of lemon. Pour the broth on the plates. 7. Put the plates in a cold place. 8. After solidifying the jelly, the dish is ready to eat. Yummy!

Ingredients For the turkey ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;5 kg turkey ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/2 cup olive oil ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;sea salt ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;freshly ground black pepper ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;a few sprigs fresh rosemary For the stuffing ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 cup olive oil ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 onions , peeled and finely chopped ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;sea salt ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;black pepper ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;a few sprigs fresh sage ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 teaspoons rice ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;350 g ground beef ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 small cup white wine ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;20 brown raisins

Romanian Cabbage Rolls (Sarmale)

150 g hazelnuts 150 g almonds 150 g walnuts 150 g water 240 g sugar 160 g honey 2 egg whites 1 vanilla pod wafers for pastry

Directions Step 1 In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes. Step 2 Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently. Step 3 Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

Ingredients: an onion 2 carrots a parsnip 4 pig legs season with pepper, salt and a few cloves of garlic. Process: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;wash the pig legs very well and put them whole in a pot to boil together with the carrots, parsnip, pepper and salt. The water should cover the ingredients by 7 or 8 centimeters. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;cover the pot partially with a lid and leave everything to simmer until the meat falls off the bone. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;collect the foam that forms at the surface of the water! ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;When the meat easily comes off the bones and the water is sticky, take the pot off the heat. Take the meat and vegetables out onto a plate. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Let the water cool for a bit, then add the garlic, stir it and let it sit for a few more minutes. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;When the meat and vegetables have cooled, cut them into pieces and put them in bowls. Poor the water onto the meat! ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;put the aspic in the refrigerator until the water jellifies.&nbsp;

CARAMEL YULE LOG Instructions&nbsp;: 1- Preheat the oven to 180°C. 2- Mix the white eggs and add a pich of salt. 3- Put the flour&nbsp;, the baking powder and go up white eggs and the milk. 4- Bake the mixture in an oven for 10 minutes. 5- Put some sugar and vanilla in a pan and cook until you get a caramel. 7- After the 10mn, remove the genoise from the oven and roll it. 8- Put the caramel on the génoise and roll again. 9- Roll the génoise and put the yule log in&nbsp;the fridge.

Ingredients For 4-5 portions you will need: ♥ 4 big carrots ♥ 4 eggs ♥ 2 little potatoes ♥ 2 little apples ♥ 4-5 polish pickled cucumbers ♥ 1 cup of green peas (cooked of from a can) ♥ 4 tablespoons of mayonnaise ♥ 2 tablespoons of natural yoghurt (unsweetened) ♥ 2 tablespoons of lemon juice ♥ salt and pepper to taste.

Preparation: 1. Cook all vegetables until soft. Cook eggs for 8-10 minutes (depending on size). Cool them down. 2. Slice everything into cubes: apples, eggs, carrots, cucumbers. 3. Add peas and lemon juice and mix everything well. 5. Put the salad into a clean bowl and cool it down in the fridge for couple of hours (the best is to leave it in the fridge overnight). Enjoy!

INGREDIENTS For Dough ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/2&nbsp;cup&nbsp;raisins ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/4&nbsp;cup&nbsp;rum ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2&nbsp;tbsp&nbsp;active dry yeast ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/4&nbsp;cup&nbsp;warm water ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2&nbsp;cups&nbsp;milk ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1&nbsp;cup&nbsp;butter&nbsp;unsalted, melted ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3&nbsp;tbsp&nbsp;lemon zest ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 1/2&nbsp;cups&nbsp;sugar ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;8&nbsp;cups&nbsp;all-purpose flour ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;5&nbsp;eggs&nbsp;separated ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2&nbsp;tsp&nbsp;vanilla extract For Filling ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;8&nbsp;oz&nbsp;walnuts or pecans ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;5&nbsp;tbsp&nbsp;sugar ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2&nbsp;tbsp&nbsp;cocoa powder Other ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2&nbsp;tbsp&nbsp;vegetable oil ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1&nbsp;egg&nbsp;beaten, for egg wash ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3&nbsp;tbsp&nbsp;sugar

There are various recipes. Watch the video to see one of them!

Cozonac/Romanian Christmas Brioche with Walnuts and Turkish Delight /Sweet Bread

Ingredients 6 medium carrots, cut into dice 6 medium potatoes, cut into dice One package peas 400g mayonnaise Salt

This traditional Christmas barszcz is usually served with tiny dumplings These are called uszka, meaning 'little ears'.

The 12 Dishes of Polish Christmas: Dumplings

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