The Christmas Book

Paper texture

1-The candied fruits are chopped and macerated with Oporto wine along with the dried fruits; 2- Dissolve the yeast in 1 dl of tepid water and add to a cup of flour (taken from the total weight). Mix and let it light in warm environment for about 15 minutes; 3-However, beat the chosen fat, sugar and zest from the lemon and orange peels. Add the eggs one by one, beating between each addition, and then the yeast dough; 4-When everything is well connected, add the remaining flour sifted with salt. It massors or beats the dough very well. This dough should be soft and elastic. If it is too hard, add a little warm milk. The macerated fruits are mixed in port wine. Knead again and mold into a ball; 5- Sprinkle the dough with a little flour, cover it with a cloth and wrap the bowl in a blanket. It is lighted in warm environment for about 5 hours; 6-When the dough is very lighted - in principle it should double in volume - it moves and molds again into a ball (or several balls) and already on a greased board makes a hole in the middle. The fava bean and toast are introduced, wrapped in vegetable paper. Let it take another hour; 7-Brush the cake with egg yolk and garter with whole candied fruits, sugar lumps, whole pine nuts, half nuts, etc.;

French Toast

&nbsp;4&nbsp;French&nbsp;Breads&nbsp; 1½&nbsp;Cups&nbsp;of&nbsp;Milk&nbsp; &nbsp;&nbsp;2&nbsp;Eggs&nbsp; &nbsp;&nbsp;1&nbsp;Lemon&nbsp; &nbsp;&nbsp;1&nbsp;Cup&nbsp;of&nbsp;Frying&nbsp;Oil&nbsp; &nbsp;&nbsp;½&nbsp;Cups&nbsp;of&nbsp;Sugar&nbsp; &nbsp;&nbsp;2&nbsp;Tablespoons&nbsp;of&nbsp;Ground&nbsp;Cinnamon&nbsp;

100g hazelnut wafer biscuits, crushed; 150g of hazelnuts; 200g of nutella; 250g dark chocolate (milk chocolate).

For the filling: In a bowl, whip the cream with the powdered sugar and the vanilla extract until stiff peaks form. Unroll the cake, cut the edges of the cake with a knife and spread the filling with a spatula. Then, re-roll slowly to not break the cake (remove the towel as you rolling). For the topping: Place the chocolate broken into pieces in a bowl and melt in the microwave. Beat the powdered sugar together with the softened margarine until obtain a creamy and homogeneous mixture. Add the melted chocolate and mix for 2 to 3 minutes until a quite creamy mixture. Cut a diagonal slice of the end and place next to the cake. With a spatula, cover the cake with the chocolate cream and use a fork to give a tree effect. Sprinkle with powdered sugar and serve.

Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge. Beat the egg yolks and the brown sugar until obtain a quite creamy mixture. Add the softened margarine, milk, chocolate powder and mix for 3 to 4 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites. Line a baking tray (36 x 30 centimeters (14 1/4 x 11 3/4 inches)) with butter and parchment paper and spread the dough over the top with a spatula. Bake for 15 to 20 minutes until slightly golden (the time depends on the oven). When the cake is cooked, remove from oven and let cool slightly. Place a tea towel over top and flip the cake over the table. Remove the tray and peel carefully the parchment paper. Using the towel, start rolling the cake gently from one short end to the other; set aside.

Line a clay cake pan with foolscap paper or other thick white paper - I used 2 sheets. In a large bowl, whisk together sugar, yolks, and eggs for 30 minutes or use an electric mixer for 15 minutes. Meanwhile, preheat the oven to 220 oC / 428 oF. Sift flour and salt and gently fold it all together. Pour batter into prepared pans and bake for 10 minutes and then lower the temperature to 180oC / 356 oF for 20 minutes more. When you take it out of the oven it should be golden brown and the center should shake a little. Let it sit in the pan until cool. Remove it carefully, so it doesn't crack.

750 gr. unleavened wheat flour;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 30 gr. baker's yeast; 150 gr. vegetable margarine or butter; 150 gr. sugar; 150 gr. candied fruits; 150 gr. nuts, nuts, raisins, hazelnuts and almonds; 4 eggs; 1 lemon; 1 orange; 1 bootle Oporto wine; 1 dessert spoon shallow salt.&nbsp;&nbsp;

1. Preheated oven to 180oC. Roast the hazelnuts in the oven for about ten minutes. When they begin to release their characteristic aroma, they will be ready. Take it out of the oven and let the hazelnuts cool. Then rub them with a dish towel to remove the skin and chop them well. Separate the crushed waffer biscuits and mix with the chopped hazelnuts. Add the nutella and mix by hand, until they are very well blended. Then, with a teaspoon, separate the small balls and roll. 2. If the dough is not firm enough, let it rest for about half an hour in the refrigerator. Let it sit in the fridge for about 45 minutes. After that, melt the milk chocolate (do it in a bain-marie) and let it cool. Dip each of the balls into the melted chocolate, until they're well covered, and you're done!

Big eggs 7 White sugar 500 g Corn flour 1 tbsp Milk 750 ml Lemon rind 2 strips White sugar (for caramel) 250 g 0.5 dl water

For mass: &nbsp;8 big eggs &nbsp;150 g Sugar &nbsp;170 g Yeast Flour For egg cream: &nbsp;8 gems &nbsp;100 g Sugar &nbsp;100 ml water &nbsp;125 g egg strands &nbsp;Cinnamon powder q.s. Chocolate cream: &nbsp;200 g Softened butter &nbsp;120 g powdered sugar &nbsp;20 g cocoa powder &nbsp;1 big egg

5 eggs 13 yolks 250 g sugar 120 g plain flour pinch of salt

2 cups or 220gs of oatmeal 1/2 cup or 60grs of raw almonds 1 cup or 150gs of dates (without stones) 3 tablespoon or 45ml of melted coconut oil 1/3 cup 80ml of vegetable milk (I used coconut) 1 tablespoon cinnamon powder 2 tsp powdered ginger 1 teaspoon of yeast for bio cakes

1. Whisk together your dry ingredients. Flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. 2. Beat the dough. Using either a stand mixer or a hand mixer, beat the butter and sugar together until light and fluffy. Add in eggs and molasses, and beat on medium speed until combined. Then gradually add in the flour mixture, and beat on medium-low speed until just combined. 3. Chill the dough. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerator for an hour or so until the dough is chilled but still slightly pliable.

4. Roll and cut the dough. Unwrap one of the discs and place it on a lightly-floured surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer the dough shapes to to a parchment-covered baking sheet. 5. Bake. At 350°F for about 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling. 6. Decorate: Once the cookies cool to room temperature, feel free to decorate them as desired with the icing (see below) and serve. Then dive in, or transfer them to a sealed container and store (or freeze) for later.

1. The first step in making French toast is to prepare the ingredients: cut the bread into slices, place the milk and lemon zest on a plate and, on another plate, the beaten eggs. Heat the oil in a skillet. 2. Pass the slices one by one on the plate with the milk and zest, letting some of the milk absorb without falling apart. 3. After that transfer the slices to the beaten egg dish and fold on both sides. 4. Finally, place the golden slices frying in hot oil until golden on one side. Then turn and let it brown on the other side too. 5. When the French toast is golden on both sides, remove and place on a plate with a paper towel, to drain excess oil. 6. In a dish mix the sugar and cinnamon and fold the simple French toast in these ingredients. Place them on a serving plate and they are ready to delight everyone on the most special night of the year. Bon appetit and merry Christmas!

Preheat the oven to 180 oC. Pudding: add the whole eggs with the sugar previously well mixed with the cornstarch flour. Then slowly add the still warm milk, previously boiled with the lemon peel. Place in the tin and bake in a bain-marie for 50 to 60 minutes. For bain-marie in the oven: turn the oven on at the temperature indicated in the recipe and place a container with hot water. Inside this container, put that – ex. shape - which contains the ingredients you want to cook. Important - the water must not exceed the first third of the height of the container containing the food to be cooked. Refrigerate for at least six hours. Caramel: pour the water over the sugar that has been placed in a saucepan over a low heat. Do not stir, letting the sugar melt (pearl bridge) and gain color until it presents the characteristic caramelized tone. With the caramel still hot, grease a pudding tin.

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