Christmas all around the World
Cook book Christmas recipes from all around the world
2021-2022
Contents: Argentina (PSP nr 1 w Przysusze, Marta Szymczyk).........................................3 - Turrón (Nougat with almonds) - Vitel toné (rump steak with tuna and anchovy sauce) Austria (SP w Puchałach, Justyna Maria Mierzejewska)..................................7 - Christmas carp with potatoes and vegetables - Vanillekipferl(Austrian Vanilla Crescent Cookies) Brazil (KSP Białystok, Aleksandra Gierasimczuk)..............................................11 - Spicy Brazilian Coconut Chicken - Rabanadas Canada (SP 9 Dzierżoniów, Jolanta Krzyżaniak)...............................................15 - Brussels sprouts - Butter tarts Croatia (SP Teresin, Marta Mońka).....................................................................18 - Roast turkey with mlinci - Fritule Czech Republic (SP Sielec, Aleksandra Bińkiewicz)........................................21 - Vanocni Cukrovi - Carp and potato salad Denmark (SP im. Orła Białego w Sokołowicach, Katarzyna Kuczyńska)......25 - FLÆSKESTEG - Roast Pork - Risalamande England (ZSP Chrośnica, Daria Mańkowska).....................................................30 - Beef with wine - Christmas pudding Georgia (LEPL Tbilisi N207 Public School, Ketevan Kobakhidze)...............34 - Savitsi - Gozinaki Greece (Primary School of Paliouri-Agia Paraskevi, Greece, Eleni Voutsa)..38 -
Melomakarona
- Roast pork loin with prunes Hungary (SP im. K. Kremera w Bobrówku, Agnieszka Stefańska)...............42 - Hungarian goulash 1
- Beigli (Christmas Poppy Seed and Walnut Roll Cakes Recipe) Ireland (PSP Podlesie Duże, Kinga Gołosz)......................................................44 - Creamy Potato Gratin - The Queen's Christmas Pudding Jamaica (SP17 Toruń, Ewelina Pawlak).............................................................49 - Jamaican macaroni and cheese - Jamaican fruit cake Japan (SP89 Gdańsk, Małgorzata Meszczyńska)………………………………….…….53 - Kentakki - Chicken wings from KFC - Kurisumasu keeki Christmas cake Netherlands (ZPO Szczeglice, Małgorzata Gul)............................................57 - Gourmetten - Indoor barbecue - Christmas Speculaas New Zealand (SP9 Dzierżoniów, Anna Szczepaniak)....................................59 - Venison roulade with derania - New Zealand Pavlova Russia (ZSP Rudnik, Karina Puls).......................................................................65 - Baked potatoes - Pampushky Scotland (SP Zielonki, Anna Kosik-Roczkalska)............................................67 - Shortbread - Clootie dumpling Switzerland (SP 9 Dzierżoniów, Anna Szczepaniak)...................................70 - Cordon bleu - Swiss chocolate cake The USA (SP Szpitalna Rzeszów, Agnieszka Kotowska)............................74 - Mashed Potatoes - Gingerbread cookies Wales (SP4 Sandomierz, Agnieszka Biernat)................................................79 -Mince pies -Nut Roast
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Argentina, by PSP nr 1 Przysucha Turrón (Nougat with almonds)
Ingredients ● 1 cup of sugar, ● 1/2 cup honey, ● 1 egg white, ● Grated peel of 1/2 lemon, ● 250 gr peeled raw almonds, ● 1/2 cup raw pistachios
How to make Spread the almonds and pistachios on the baking tray and bake in a 190 C degrees oven until the colour of the almonds starts browning. Beat the egg whites with a hand mixer until stiff.Put the honey, sugar and lemon peels in a saucepan.Cook over high heat until the sugar starts to melt and then decrease the heat a little, stir continuously and cook until the sugar is completely dissolved, Add the mixture to the egg white slowly and whisk with a mixer.
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After the whole honey + sugar mixture is finished, continue to whisk until the mixture becomes completely homogeneous. Add almonds and pistachios and stir well. Spread the mixture in a 16 * 26 cm baking dish covered with plastic wrap. After it becomes room temperature, set aside in the refrigerator for a few hours. Slice and serve.
4
Vitel toné (rump steak with tuna and anchovy sauce)
Ingredients ● 1½-2kg point of rump steak ● Salt and black pepper ● 50ml olive oil ● 2 onions ● 1 stick celery ● 2 carrots ● 5 garlic cloves ● 1 bay leaf ● 350ml white wine For the sauce ● 6 fillets salted anchovies ● 250g tuna in olive oil ● 4 hard-boiled egg yolks ● 1 tbsp whole milk ● 1 tsp dijon mustard ● 1 tsp sherry vinegar ● 200ml vegetable oil ● 200ml mild olive oil
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To finish ● Zest of 1 lemon ● A small handful of chives, finely chopped ● A handful of parsley, finely chopped ● 30g salted capers, washed and soaked for 15 minutes ● Sourdough bread, toasted, to serve How to make First take the beef out of the fridge about 1 hour before you need to cook it, and leave it in a cool place to temper (warm up slowly). Then salt it generously all over and preheat the oven to 250C – or as high as your oven goes. When hot, put the beef in a roasting pan with the olive oil, vegetables, garlic and bay leaf and roast for 5 minutes. Add the wine and lower the temperature to 190C/375F/gas mark 5 and cook it for 50 minutes more. Take out of the oven and let it cool, then refrigerate it for several hours. Strain the gravy, cool it and get rid of the fat. Set the gravy aside in the fridge. To make the sauce, put the anchovies in a mortar without any oil and pound into a paste. Add in the tuna and pound, then the egg yolks, milk, dijon mustard and vinegar, and pound everything together. Mix in the oils. Once you’ve obtained a smooth sauce, whisk briskly to emulsify the oils, adding the strained gravy to thin the sauce slightly if necessary, until you have a smooth, thick sauce. Season to taste. Cut the meat into thin slices and arrange on a serving platter. Dress with the sauce and leave to stand for a few hours before serving. When ready to serve, sprinkle with lemon zest, parsley, capers, chives and season with black pepper. Serve with toasted sourdough bread
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Austria, by SP Puchały Christmas carp with potatoes and vegetables
Ingredients: ·
1 carp (1,5 kg)
·
10 potatoes
·
1 bunch of greens
·
3 tbsp lemon juice
·
salt and pepper
·
3 tbsp oil
How to make: Firstly, cook the potatoes for 20 minutes with the peel until they are half done. Secondly, wash the carp and remove the scurf. Baste with lemon juice and keep it cold. Thirdly wash the vegetable and cut it into slices. Season the carp with salt and pepper and put the potatoes into the carp’s chest. Then, put the fish into the pan and add butter. Add vegetables and the remaining potatoes. Put a lid on the pan and cook it for 1 hour at 180 – 200 °C.
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Finally, put the carp on a big plate and serve it with the potatoes and vegetables. Enjoy your meal!
8
Vanillekipferl (Austrian Vanilla Crescent Cookies)
Ingredients: •2 cups all-purpose flour •1 cup unsalted butter , softened at room temperature •2 large egg yolks •about 1 cup ground walnuts, almonds or hazelnuts •1 package (1 1/2 teaspoons) vanilla sugar •3/4 cup powdered sugar •small pinch of salt •For Dusting: •1/2 cup powdered sugar •1 packet (1 1/2 teaspoons) vanilla sugar How to make: Place all of the ingredients in a large bowl and knead until thoroughly combined. Unless you're using the egg yolks the dough will be pretty 9
dry and flaky, like shortbread cookie dough. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour. Preheat the oven to180 degrees C.Cut off small pieces of the dough and shape them into crescents. Place the crescents onto a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden. Combine the powdered sugar and vanilla sugar. Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're still hot. Let the cookies cool completely and then give them a second dusting. Stored in an airtight container in a cool place, these cookies will keep for several weeks.
Malwina & Nikola, SP Puchały
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Brazil, by KSP Białystok Spicy Brazilian Coconut Chicken
Ingredients Chicken Spices – Cumin, cayenne pepper, turmeric, ground coriander, and garlic powder Salt and Pepper Oil Aromatics – Fresh ginger, garlic, and chopped white or yellow onions. Veggies – Jalapeno pepper diced up Coconut milk Lemon – Fresh lemon juice Herbs – Either fresh parsley or cilantro
How to make Combine the spices: in a large bowl combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper together. 11
Prepare the chicken: Add the chicken to the bowl and rub the spice mixture all over the chicken, so that it’s properly coated. Brown the chicken: Add 2 tbsp of the oil to a large skillet and heat over medium heat. Add the chicken and cook on both sides, until browned and cooked through. It should take 6 to 8 minutes per side. Remove from heat and set aside. Transfer to a plate and cover with foil. Saute the aromatics: Add the rest of the oil to the skillet and heat. Add the onion, jalapeno pepper, ginger, garlic and cook until the onion has softened and is translucent. This will take about 5 minutes. Add the tomatoes, lemon juice and season with a bit of salt and pepper. Cook for 5 more minutes until the tomatoes soften. Stir in the coconut milk and simmer until the sauce thickens, for another 5 minutes. Finish the dish: Add the chicken back to the skillet. Reduce heat to low and cook for another 5 minutes. Garnish with parsley or cilantro and serve.
Wiktor, KSP Białystok
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Rabanadas
Ingredients 1 cup sugar 2 tablespoons ground cinnamon 4 eggs 2 cups milk Oil 1 loaf French bread, cut into 1-inch slices How to make In a small bowl, mix sugar and cinnamon until blended. In a large dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture and fry 2-3 minutes on each side or until golden brown. Drain on paper towels. Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm.
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Rabanadas preparation
Staś, Marysia, Ola, Gabrysia, Jaś, KSP Białystok
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Canada Brussels Sprouts
This hearty green vegetable can withstand Canadian winters and is a common side dish during Christmas dinner festivities. How to make: Method 1. Bring a large pan of water to the boil; add the sprouts and cook for about 10 mins, until just tender. Drain well. 2. Melt the butter in the same pan; add the chestnuts and stir to coat in the butter, then add the sprouts to the pan and mix well. 3. Stir in parsley just before serving. Serve straight away.
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Butter Tarts
This legendary Canadian dessert features a flaky pastry filled with butter, syrup, sugar and eggs. Butter tarts can also contain raisins or nuts.
Ingredients Original recipe yields 12 servings Ingredient Checklist ● 1 ½ cups packed brown sugar ● 2 eggs ● ½ cup butter ● 2 cups raisins ● 2 tablespoons heavy cream ● 1 cup chopped walnuts ● 30 (2 inch) unbaked tart shels
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How to make: Preheat oven to 325 degrees F (170 degrees C). Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly. Pour butter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells. Jola, SP9 Dzierżoniów
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Croatia, by SP Teresin ROAST TURKEY WITH MLINCI ROAST TURKEY Ingredients: - 1 turkey (2-3 kg) - 100 mls of sunflower oil - 100 mls water - salt How to make: 1. The night before you wish to eat the turkey (or 48 hours), rub the turkey down with lots of salt. This will ensure your turkey is both tasty and moist. Keep it uncovered and refrigerated overnight. This will make sure your turkey is crispy! 2. Take your turkey out of the fridge 30 mins before cooking. 3. When you are ready to roast, place it in a roasting pan. Pour the water into the bottom of the pan. 4. Then rub the oil over the turkey (tuck in the wings), and place in a preheated oven (set at 200 degrees) and roast for 30 minutes. 5. Lower the oven to 180 C and continue to roast for 1.5 to 2 hours until the skin becomes slightly crunchy. 6. During the baking process, spoon the oil and water mix from the bottom of the roasting pan over the turkey every 30 minutes. 7. Once cooked, place the turkey on a plate, but be sure to keep the drippings in the bottom of the baking tray - this is critical for the mlinci. 8. Note: It may be necessary to add additional oil while it's cooking.
Mateusz B, SP Teresin
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MLINCI Ingredients: - 1/2 kg of white flour (tip 550) - 1 egg - 2 - 3 small tablespoons of sunflower oil - salt - hot water
How to make: 1. With a little water, knead the flour, egg, oil and salt until the dough is medium soft and divide into small balls. 2.Roll out each ball into a sheet of pastry roughly 2mm thick. 3. Put each rolled out sheet into the oven (100 degrees) and bake until they become firm and slightly yellow and crispy on both sides. Continue until all the pastry is cooked. 4. When each sheet is cool, break each one into rough toast size pieces, and put in a larger bowl. 5. Pour into the bowl the hot salty water. 6. Cover the bowl, and let it stand for 10 minutes. 7. Strain the bowl and pour the mlinci into the tray with the previously saved turkey drippings and stir.
Mateusz. B, SP Teresin
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FRITULE Ingredients: - 1 egg - 1 cup yoghurt - 1-2 cups flour - 1 tsp vanilla - 2 tsp baking powder - 1 Tbsp rum or brandy - 2 Tbsp sugar - raisins, optional - powdered sugar, for sprinkling - oil, for frying How to make: 1. Mix all ingredients. 2. Drop rounded teaspoonfuls of batter in hot oil and fry, 2 or 3 at a time, until golden, about 4-5 minutes, turning with a slotted spoon as necessary. 3. Drain on paper towels and dust with powdered sugar.
Mateusz.B, SP Teresin
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Czech Republic, by SP Sielec
Carp and potato salad
Carp ingredients: ● cuts of carp (goujon) ● salt ● pepper ● olive oil ● breadcrumbs ● Eggs How to make: 1. Salt and pepper the fish, put in eggs, coat it in breadcrumbs, and fry deeply.
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Salad ingredients: ● 10 potatoes ● 6 eggs ● 1 caarrot ● 1 parsley ● half an anion ● salt pepper ● Mayonnaise How to make: 1. Chop all cooked ingredients, add salt, pepper and mayonnaise. Combine in a bowl.
Bartek, Antek, SP Sielec
Ola, Maja, Faustyna, Antek, Bartek, Igor, SP Sielec 22
Czech Republic, by SP Sielec
Vanocni Cukrovi
Ingredients: ● ½ butter ● 2 glasses of flour ● ⅔ glass of sugar ● 2 eggs ● 1 teaspoon of baking powder ● A pinch of salt
How to make: 1. Gather the ingredients and allow them to come to room temperature before beginning. 2. Using the paddle attachment of a stand mixer, cream together the butter, sugar, and salt on low speed. 3. Add eggs and mix until blended. 23
4. In a separate bowl, sift together the cake flour and baking powder. 5. Add the dry ingredients to the wet ingredients and mix only until they're combined. 6. The dough is ready, roll it and cut different shapes. Bake for 10 minutes at 180 degrees.
Antek, Bartek, Igor, Ola, Maja, Faustyna, SP Sielec
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Denmark, by SP im Orła Białego w Sokołowicach FLÆSKESTEG - Roast Pork - Denmark
Ingredients: •1 kg boneless pork roast with rind •coarse salt •5 dried bay leaves •some carrots and onions
How to make: -
Rub the entire roast thoroughly with coarse salt. Especially,
make sure that you get lots of salt in the grooves.
-
Use a sharp knife to cut long deep grooves in the rind of the
pork roast. The grooves should be about 5 mm (1/5 inch) apart. Make sure to make deep grooves in the rind but do not cut into the actual meat. 25
-
Place 3-6 dried bay leaves in the grooves - this can be omitted
if you do not have any.
-
Place the roast on a rack with a roasting pan underneath. In
the roasting pan; add 1/2 litre (2 cups) of water and some sliced carrots and onions. This water with the vegetables can later be used to make a nice gravy. Make sure that the roast is lying in a horizontal position. You can use a ball of aluminium foil under the roast to level it. If you do not do this you risk that the rind gets an uneven colour or gets burned.
-
Preheat the oven to 225 C (440 F) and cook the roast for 15
minutes.
-
Turn down the heat to 200 C (400 F) and continue cooking.
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-
When the core temperature is 57 C (135 F) turn on the grill
function in the oven. This makes sure that the rind gets nice and crisp. Keep an eye on the roast so that you don't burn it. -
The roast is done when the core temperature is 65 C (150 F).
It takes about 1.5 hours to reach this temperature. If the water evaporates during the cooking, you should add some extra. -
When the roast is done; take it out of the oven. Let it rest for
about 15 minutes or eat it right away. Cut the roast in slices at each groove.
-
If you want to make a nice gravy; drain the vegetables form
the water and pour it in a saucepan. Add some heavy cream and some brown gravy colouring. Add salt to taste.
Wojtek i Kuba, SP Sokołowice
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Risalamande - Denmark
Ingredients: •200g of pudding rice •800ml of milk •50g of caster sugar •1 vanilla pod, scraped •75g of whole almonds •300ml of double cream •300 g of raspberries How to make: -
In a medium saucepan combine rice, water and put it on a
medium heat. When water starts to boil, add milk, vanilla extract, sugar and salt.
-
Reduce the heat to medium-low and stir occasionally until rice
absorbs all water and is soft, about 30 minutes. Remove rice from the heat, stir in chopped almonds and let the rice cool completely
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-In a large bowl, combine heavy cream and powdered sugar. Using an electric mixer, beat the heavy cream on a medium speed until stiff peaks. Fold whipped cream into the cooled rice and almond mixture.
- In a small saucepan combine frozen raspberries, sugar and water. - When raspberries start to boil, add cornstarch mixture and cook until the sauce slightly thickens, about 3-5 minutes
Enjoy your meal :) Patrycja and Natalia, SP Sokołowice
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England, by ZSP Chrośnica BEEF WITH WINE
INGREDIENTS: beef
red wine
salt
water
pepper
2 onions
flour
olive oil
stock cube
1 teaspoon of tomato puree
a spring of thyme
1 bay fox
PREPARATION: -Cut the beef into slices. -Season the beef with salt and pepper and then toss the meat in flour.
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-Heat up the olive oil in the frying pan then add the beef and fry for 5 minutes.
-Take the meat out. -Put the onion into the frying pan in the same oil and fry for 2/3 minutes.
-Add the beef to the onion, pour the wine and boil for some time. -Add the stock cube, tomato puree, other herbs and stir.
-Heat up the oven into 180 C.
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-Put the beef into the oven and bake for 2 hours.
-You can serve with mashed potatoes.
Joanna, Zosia, Magda and Natalia, ZSP Chrośnica
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CHRISTMAS PUDDING
INGREDIENTS: dried mixed fruit
apples, oranges
brandy
flour
spices
cinnamon, almond
sugar
bread crumbs
eggs
lemon juice
PREPARATION: -Place dried fruit, lemon juice into a large bowl. -Add the brandy and stir all the ingredients. -Cover the bowl and leave to marinate for some time. -Stir the flour, cinnamon and spices together. -Add sugar, nuts and bread crumbs. -Beat the eggs in a small bowl. -Mix the ingredients from both bowls. -Place the pudding in a streamer set.
Anastazja, Malwina, Liwia, Malwina, Radek and Hubert, ZSP Chrośnica
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Georgia by LEPL Tbilisi N207 Public School Satsivi
Ingredients: 1 turkey
2 pistils of carnation
600g of walnuts
4-5 cloves of garlic
2 onions
1 tsp of cinnamon
2 table spoons of fenugreek
1 tbsp of vinegar
1 tbsp of saffron
1 tbsp of flour
1 tsp of dry ground coriander
Salt Ground red pepper
Preparation: Gut and clean the turkey (or chicken), put it into the cooking pot, pour in some water and boil. Remove the turkey when it’s half-done, put it on a sheet of tinfoil and put it into the oven. Remove fat from the broth left from the turkey and fry thinly sliced (or machine-minced) onions in it. Add more fat from the broth as the onions fry and stir well. Sprinkle some flour on them and continue to stir. After the onions become pink in color, pour some broth on top of them, but not too much. Mince walnuts twice over by machine. Take garlic, saffron, salt and knead the paste until it releases as much oil as possible. Pound fenugreek, saffron, coriander, carnation, cinnamon and pepper along with squeezed walnut in a pestle until they turn into powder. 34
Put the resulting powder into broth, sift it or blend it and put the mixture on a low flame. As the walnut sauce boils, put pieces of oven-baked turkey into it and take the pot off the flame the moment it boils again. Add vinegar. After the meal is ready, put satsivi on a dish and pour oil that you squeezed from the walnuts over it before serving
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Gozinaki
Ingredients: 600 g honey 1 k walnuts 1-2 tbsp sugar Preparation: Cut the walnuts into pieces. Pour honey into the saucepan, put it on low fire and bring to boil. Add sugar in the end. Stir honey with wooden spoon to allow the honey to thicken well. Put walnuts in it and stir constantly. When walnuts change color, i.e. in 3-4 minutes, remove Gozinaki from fire. Immediately put the cooked walnut-honey mass on wet wooden board. Spread Gozinaki evenly on the board with a wet hand or a spoon. Trim edges and cut hot Gozinaki with wet knife into equal pieces.
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Put pieces of Gozinaki on a dish and serve.
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Greece by the Primary School of Paliouri-Agia Paraskevi Melomakarona - Greek Christmas honey cookies
Ingredients For the syrup: 500 g water 800 g granulated sugar 150 g honey, 3 sticks cinnamon 3 cloves 1 orange cut in half 1st mixture: 400 g orange juice, 400 g seed oil, 180 g olive oil, 50 g icing sugar, 1/2 teaspoons cloves, 2-3 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon baking soda, orange zest of 2 oranges 2nd mixture: 1 kilo all-purpose flour, 200 g semolina fine 38
To serve: honey, walnuts
Preparation For the syrup: Boil all of the ingredients for the syrup, apart from the honey, until the sugar melts. Remove from heat. Add the honey and mix till combined. Let the syrup cool for 3-4 hours. It must be cold by the time the cookies come out from the oven. You can prepare the syrup from the day before. For the cookies: Preheat the oven to 190* C (370*F) set to fan. To make the cookies, you need to prepare 2 separate mixtures. For the first mixture, add all of the ingredients in a large bowl. Mix, using a hand whisk. In a separate bowl, add all of the ingredients for the second mixture. Combine the first and second mixture. Mix by hand, very gently and for a very short time (10 seconds at the most). If you mix longer the mixture will split or curdle. Mold cookie dough into oval shapes, 3-4 cm in length, 30 g each. Try to keep them as similar as possible. Bake for about 20-25 minutes, until they are crunchy and golden brown. As soon as you remove them from the oven, soak the hot cookies in the syrup for 10 seconds. Allow them to drain on a wire rack. Drizzle with honey and chopped walnuts. (by the chef Akis Petretzikis)
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Roast pork loin with prunes
Ingredients 2 onions 3 cloves of garlic 1 green bell pepper 1 orange bell pepper 1 yellow bell pepper 1 red bell pepper 2 kilos pork, loin, boneless 4-5 tablespoons olive oil 2 tablespoons vegetable bouillon powder 30 g brandy 150 g red wine 350 g prunes dried 1 tablepoon honey 5-6 allspice berries 2 sticks cinnamon 3-4 cloves 300 g water, orange juice of 1 orange, orange zest of 1 orange 40
To serve 1 kilo sweet potatoes, 1 teaspoon vegetable bouillon powder, 2 tablespoons olive oil, 2 cloves of garlic
Preparation Preheat the oven to 180° C (350° F) set to fan. Place a roaster pan over medium heat and add 2-3 tablespoons of olive oil. Cut the onions into large pieces and add them to the roaster. Finely chop the garlic, cut the peppers into large pieces, and add them to the roaster. Sauté all the vegetables for 2-3 minutes until golden. At the same time, place a frying pan over high heat. Cut the pork into small pieces and add them into a bowl. Add 2 tablespoons olive oil, 1 tablespoon vegetable bouillon powder, and mix. Transfer the pork to the pan and sauté for 5-6 minutes until golden brown. Deglaze the roaster with the brandy, the wine, add the prunes, the honey, 1 tablespoon vegetable bouillon powder, the allspice, the cinnamon, the cloves, the water, the orange zest and juice, the pork, and lightly mix. Cover the roaster pan with the lid and roast for 2½ - 3 hours. For the Garnish Preheat the oven to 200°ο C (390° F) set to fan. Cut the sweet potatoes into wedges and add them into a bowl. Add the vegetable bouillon powder, the olive oil, the garlic cloves whole, and mix. Transfer them to a baking pan with the skin side down and bake for 40-45 minutes. Remove and serve. (by the chef Akis Petretzikis)
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Hungary by SP im. K. Kremera w Bobrówku
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Hungarian Beigli – Christmas Poppy Seed and Walnut Roll Cakes Recipe INGREDIENTS: 2 1/4 tsp (8g) of traditional active dry yeast 1/4-1/2 cup (60-120 ml) milk 1 tsp (4g) granulated sugar 1/3 cup + 1 tbsp icing sugar 1/4 cup (60 ml) lukewarm milk 4 cups (500g) all purpose flour 1/3 cup + 1 tbsp (94 ml) granulated sugar 1/4 tsp (1.5g) salt 1 1/2 sticks (170g) of unsalted butter 3 egg yolks Walnut puree filling: 1 2/3 cup of ground walnut; 1/2 cup sugar; 2-3 tsp of grated lemon rind; 1/4 cup of water Poppy Seeds filling: 2/3 cups poppy seeds, grind well; 5 tbsp sugar; 1/2 tbsp honey; 1/4 tsp + 1/2 tsp grated lemon rind; 1/2 tbsp +1/4 tbsp+1/4 tbsp apricot jam Steps: 1. Dissolve the yeast and granulated sugar in 1/4 cup of lukewarm milk. 2. Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter. Mix well. 3. Make a well in the centre and add the yeast mixture and egg yolks. Mix gently, gradually adding 1/4 to 1/2 cup milk until the dough can be formed into a ball. Cover with a cloth and let rise until doubled in size (2 hours). 4. Grind the walnuts and poppy seeds separately. 5. Mix the ingredients for the two fillings separately in a medium saucepan and simmer over a low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool. 6. Divide the dough into two halves and roll each half on a floured surface into 12x18 inch rectangles. Spread the nut filling on one rectangle and the poppy seed filling on the other, leaving a margin of at least an inch on all edges. 7. Turn up the sides to prevent leaking and roll the beigli lengthwise to form two 12-inch rolls. Brush the tops of the rolls with egg whites, poke a few holes in them with a fork. 8. Bake at 350 °F (177 °C) for 40-45 minutes or until golden brown. Hania and Sebastian, SP Bobrówko
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Ireland by PSP Podlesie Duże
CREAMY POTATO GRATIN
INGREDIENTS: ⦁
3 pounds Yukon gold potatoes, peeled and cut into 1-inch
cubes ⦁
1/4 cup unsalted butter
⦁
2 shallots, diced
⦁
3 cloves garlic, minced
⦁
1/4 cup all-purpose flour
⦁
2 cups chicken stock
⦁
3/4 cup heavy cream
⦁
2 cups shredded white cheddar cheese, divided
⦁
2 teaspoons Dijon mustard
⦁
Kosher salt and freshly ground black pepper, to taste
⦁
2 tablespoons chopped fresh chives
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DIRECTIONS: ⦁
Place potatoes in a large stockpot or Dutch oven; cover with
cold salted water. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, about 5 minutes. Drain well; set aside. ⦁
Preheat oven to 190 Celcius degrees. Lightly oil a 9 x 13
baking dish or coat with nonstick spray. ⦁
Melt butter in a large saucepan over medium heat. Add
garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes. ⦁
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock and heavy cream. Bring to a boil; reduce heat and simmer, stirring constantly, until reduced and thickened, about 5 minutes. ⦁
Remove from heat; stir in 3/4 cup white cheddar cheese
and mustard. Stir in potatoes; season with salt and pepper, to taste. ⦁
Spread potato mixture into the prepared baking dish. Place
into oven and bake until potatoes are tender and mixture has thickened, about 35-40 minutes. ⦁
Sprinkle with remaining 1 1/4 cups white cheddar cheese.
Place into oven and broil until golden brown, about 3 minutes. Let stand 5 minutes. ⦁
Serve immediately, garnished with chives, if desired.
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The Queen's Christmas Pudding
INGREDIENTS: ⦁
15 medium Medjool dates, pitted and chopped
⦁
1 cup dried apricots, chopped
⦁
¼ cup currants
⦁
⅓ cup golden raisins
⦁
1 cup dried cranberries
⦁
⅓ cup finely chopped crystallized Ginger
⦁
3 tablespoons bourbon whiskey
⦁
1 large orange, zested and juiced
⦁
10 tablespoons unsalted butter, melted
⦁
1 large egg, beaten
⦁
½ cup heavy carem
⦁
¾ cup buttermilk
⦁
½ teaspoon kosher salt
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⦁
1 ¼ cups roughly chopped secans
⦁
½ cup dry bread crumbs
⦁
1 ¼ cups all-purpose flour
⦁
4 sprigs fresh rosemary
⦁
¼ cup maple syrup (Optional)
DIRECTIONS: ⦁
Select a heat-proof bowl of any size or shape and
generously grease with butter. ⦁
Combine dates, apricots, currants, raisins, cranberries,
ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine. ⦁
Pour in melted butter and stir until everything is evenly
coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky. ⦁
Transfer dough to the prepared bowl and press it down to
flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly. ⦁
Place in the refrigerator, 8 hours to overnight.
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⦁
Lay rosemary sprigs in the bottom of a large Dutch oven.
Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water. ⦁
Place over high heat, cover, and bring to a boil. As soon as
it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water. ⦁
Use kitchen towels and carefully lift the pudding out of the
Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold. ⦁
Brush maple syrup over top. Cut and serve immediately.
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Jamaica, by SP17 Toruń Jamaican macaroni and cheese
Ingredients: a piece of butter 2 cups of milk 3 tablespoons of mayonnaise 2 teaspoons of paprika 1 teaspoon of salt 1 teaspoon of pepper 20 slices of cheddar cheese long-ripening cheese
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1 pack of macaroni
How to make: First, cook the pasta. Secondly, heat the milk and add butter, mayonnaise, long-aged cheese, paprika, salt, pepper and about 10 slices of cheddar. Next mix the macaroni and sauce, add the rest of the cheese to the top of the dish. Bake it in the cooker for 20 minutes at 180°.
🎅💗💛🧀🥘🎄
We believe you like it and Bon Appetit! Paulina and Zosia, SP17 Toruń
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Jamaican fruit cake
Ingredients: 3 cups flour 3 cups sugar (brown) 2 cups butter 3 tsp. baking powder 1 dozen eggs 1/2 lb. mixed fruits 1/2 lb. raisins 1/2 c. molasses 1 tbsp. vanilla 1 tsp. salt 1 tsp. mixed spice
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How to make: Cream butter and sugar. Beat eggs thoroughly. Add to the creamed butter and sugar. Add flour 1 cup at a time (sift flour). Add baking powder and salt. Stir in fruits, mixed spice, vanilla and molasses until you get a smooth paste. Bake for 80-90 minutes at 180 degrees.
Marta and Agata Sz., SP17 Toruń
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Japan, by SP89 Gdańsk Kentakki - Japan - Chicken wings from KFC
You can see how to make it https://youtu.be/FEx5A0jzUvs Ingredients:
6-8 chicken wings, 4 eggs, spices, oil, milk Spice mixture 2 cups of wheat flour ½ tablespoon of basil ⅓ tablespoon of thyme ⅓ tablespoon of oregano 2 tablespoons of garlic salt 1 tablespoon of ground black pepper 1 tablespoon of ginger 4 tablespoons of sweet red paprika 3 tablespoons of white ground pepper
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How to make Separate the 4 whites from the yolks, add little milk and mix them in the bowl. Dip the chicken into milk and whites and in the spice mixture Pour the oil on the pan and fry the wings for about 4-8 minutes until they are ready on each side.
Serve the chicken with chips. Enjoy! Adam W. SP89 Gdańsk
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Kurisumasu keeki - Christmas cake
Sponge (short cake): 125g flour 100g sugar 60 g melted butter 4 eggs 1 spoon of baking powder Beat the egg yolk with ⅔ of the sugar in a bowl until it’s white and thick. Beat the egg whites in a different bowl with the remaining sugar. Add the flour to the beaten egg yolk and mix with the thickened whites, put the melted butter and pour everything into a cake pan and cook it in the oven for about 50 minutes at 175 °C.
Decorating the cake About 450g of strawberries Halve 10 strawberries. About 400ml cream, whipped. 20g of sugar
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1. Cool cake
the sponge upside down
so that the top of the cake is perfectly flat and easy to decorate. 2. Slice the cake horizontally in the middle to make two round cake pieces. Coat the cut sides of the cake with syrup. 3. Spread the bottom part of the cake with the whipped cream, then place halved strawberries on top, covering the entire surface. 4. Cover the strawberries with more cream, then put the top part of the sponge cake on it. 5. Coat the side and the top of the cake with cream, then decorate the outer edge of the round surface using a piping tip. 6. Place the strawberries on top of the cake.
Janek S. SP89 Gdańsk
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Netherlands by ZPO Szczeglice
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New Zealand, by SP 9 Dzierżoniów Venison roulade with derania sauce
Ingredients: leg of deer approx. 2 - 2.5 kg. salt pepper marjoram 6 pickled cucumbers 4 young courgettes 3 carrots 3 onions 2 Tbsp lard 2 tbsp mustard 59
glass of red wine water sauce: a glass of Cornish fruit 2 tbsp cane sugar 2 aniseed stars cinnamon stick pinch of cloves pinch of allspice glass of red wine brine for the meat: salt water 3-4 bay leaves 2 tbsp coriander seeds 1 tbsp black peppercorns 2 onions How to make: Prepare the brine. Add a generous amount of salt to cooled boiled water. Mix thoroughly. Put a raw egg, if it does not sink it means that the brine is ready, if it sinks you need to add enough salt so that the egg does not sink. Add bay leaves, peppercorns, coriander seeds and onion rings to the brine. Brush the meat a little and season with salt, pepper and dried marjoram. Roll up the meat and tie with string. Place in a brine bath and leave for 3-4 days.
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Drain the marinated roulade and prepare all the side dishes. Cut the carrots, cucumbers, onions and courgettes into medium pieces. In a large pot fry the roulade in lard and add the chopped vegetables. Then add the mustard and rosemary. Pour wine over the roulade. Braise the roulade for 2 hours under the lid and occasionally pour in water or broth. Cornflower sauce is a great addition to the meat. Put the blackberries into a pan. Sprinkle in sugar and wait until the fruit caramelises. Add aniseed, cinnamon, cloves and allspice. Pour wine over the whole thing and wait until the sour cherry is cooked in it.
Grzegorz A. SP9 Dzierżoniów
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New Zealand Pavlova dessert
Ingredients For Meringue Shell: ● 4 large egg whites, at room temperature ● 1 cup sugar ● 1/2 tablespoon cornstarch ● 1 teaspoon white vinegar or juice from ½ lemon ● 1 teaspoon vanilla For the Whipped Cream ● 1/2 litre whipping cream ● 1/2 teaspoon vanilla ● 250g mascarpone cheese ●
1/2 cup icing sugar
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For the Fruit Garnish: ● 2 cups whole berries or sliced fresh fruit of choice How to make:
Heat the oven to 275 F/140 C and place the rack in the middle of the oven. Beat the egg whites with a clean electric mixer on medium speed until the whites form soft peaks. Gently sprinkle the sugar into the egg whites, 1 teaspoon at a time, beating continuously until the whites form stiff glossy peaks.
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Sprinkle the cornstarch and vinegar or lemon juice on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again. Now gently spread the meringue in the circle on the baking tray to make a circular base. Make sure the edges of the meringue are slightly higher than the centre so you have a shallow well in the middle.
Bake the meringue for about 2 hours and 15 minutes (temperature 120 -100 degrees Celsius) or until it turns a very pale, pinkish eggshell colour. Turn off the oven and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
Make the Whipped Cream Whip the cream with the vanilla and icing sugar, after two minutes add mascarpone cheese in small portions, all the time whipping the cream until it forms peaks and set aside. Prepare the fruit by washing it and slicing any that aren't going to be left whole. Gently spread the cream over the top of the cooled meringue with a spatula. Arrange the fruit on top. Garnish with fresh mint, if desired. Serve immediately and enjoy. Marcelina, SP9 Dzierżoniów
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Russia, by ZSP Rudnik Baked potatoes
Ingredients: ●
Potatoes
●
Seasonings
●
Garlic cloves
●
Egg
●
Grated yellow cheese
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Mayonaisse
●
Flour
●
Butter
●
Oil
Preparation: 1. Peel the potatoes, cut into thin slices, mix with eggs and flour. 2. Mash the seasonings with olive oil and add to potato mass. 3. Put the composition on a baking tray. 4. Put the cheese, chopped garlic and mayonnaise on top. 5. Bake in the oven at 200 degrees for 30 minutes.
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Pampushky
Ingredients: ●
3 raw potatoes
●
4 boiled potatoes
●
3 tablespoons of flour
●
Egg
●
Half teaspoon of salt
●
Filling: 250g cottage cheese, salt, a spoonful of chopped chives
Preparation: 1. Grate potatoes, combine with boiled potatoes, add the remaining ingredients 2. Knead to a mass. 3. Mix cottage cheese with chives and salt. 4. From the dough form small pancakes, on each put a portion of filling and form a ball. 5. Heat the oil in the deep frying pan. 6. Put pampushkas into hot fat and fry until they are brown. By Oliwia, ZSP Rudnik
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Scotland by SP
Zielonki, teacher: Anna Kosik-Roczkalska
Shortbread Ingredients ● 125g/4oz unsalted butter, softened ● 55g/2oz caster sugar, plus extra to finish ● 180g/6oz plain flour
How to make: 1. Preheat the oven to 190C/170C Fan/Gas 5. 2. Beat the butter and the sugar together until smooth. 3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick. 4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes. 5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
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Clootie dumpling Ingredients
● 225g (8oz) plain flour, plus 25g (1oz) for sprinkling ● 1 tsp bicarbonate of soda ● 1 tsp mixed spice ● 1 tsp ground cinnamon ● 1 tsp ground ginger ● ¼tsp sea salt ● 175g/6oz caster sugar, plus 1 tbsp for sprinkling ● 100g/4oz shredded suet ● 100g/4oz sultanas ● 75g/3oz currants ● 75g/3oz chopped stoned dates ● 50g/2oz Muscatel raisins ● 1 apple or carrot, coarsely grated ● 1 tbsp black treacle ● 1 medium egg ● 150ml/5fl oz buttermilk ● 225g/8oz clotted cream How to make:
1. Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple. 2. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency. 3. Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and
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squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand. 4. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary. 5. Preheat the oven to 180C/160C Fan/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. 6. Serve in chunky wedges with scoops of clotted cream.
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Switzerland, by SP9 Dzierżoniów Cordon bleu Cordon bleu is a Swiss cutlet that has gained popularity in Polish cuisine. This is because it is extremely crunchy and hides a melt-in-the-mouth filling.
Ingredients: - chicken breasts without skin 400g - 4 slices of cheese - pork ham 100g - 1 egg - bread crumbles 100g - olive oil for frying - salt - pepper
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How to make: 1. Cut 4 equal chops from the breast. Smash them into thin cutlets. Season each slice with salt and pepper. 2. Place a ham slice in the centre of each cutlet and put a cheese slice on top of it. Fold each cutlet in half. 3. Crack an egg on a separate plate and mix it with a fork. Put breadcrumbs on the other plate. 4. Dip each cutlet first in the egg and then in the breadcrumbs. 5. Heat the olive oil in a frying pan and fry the cutlets for 5 minutes on each side.
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Swiss chocolate cake Simple chocolate cake with lots of almonds. Baked without the use of flour. It is replaced by ground rusks and almonds. The dough is compacted and very moist. Worth a try. Tasty alone, sprinkled with powdered sugar or a fortified version with vanilla sauce.
Ingredients: - 250g ground almonds - 50g rusks (approx. 5 pieces) - 120g dark (or milk) chocolate - 4 tablespoons of water - 1/2 teaspoon instant coffee 72
- 150g butter - 250g sugar - 6 eggs How to make: 1. Grind the rusks into powder (in a blender, blender, etc.) or put them in a freezing bag and crush them with a roller. 2. Melt the chocolate in a water bath. 3. Dissolve coffee in 4 tablespoons of hot water. Cool. 4. Mix rusks with almonds. 5. Separate the yolks from the whites. 6. Grate the soft butter with sugar and egg yolks. (Mix approx. 10min). Further mixing, add slowly coffee and then cold, but still liquid chocolate. 7. Successively stir in the rusks with almonds. 8. Beat the egg whites stiffly and mix gently into the mixture. 9. Put the dough in a springform pan with a diameter of 26cm. Bake in a preheated oven for about 50 minutes at 180 ° C. ENJOY YOUR MEAL!!! by Asia, SP 9 Dzierżoniów 73
The USA, by SP Szpitalna Rzeszów (Dominik, Kornel, Franek, Amelia, Kamil),
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Dessert: GINGERBREAD COOKIES
The full written recipe is below, but let’s review a few key ingredients here first.
1. Flour: I traditionally use all-purpose flour for this recipe, but white whole wheat flour will also work. 2. Spices: Ground cinnamon, ginger, cloves and nutmeg. 3. Baking soda, salt, egg and vanilla extract: 4. Molasses 5. Brown sugar: To add some extra molasses-y flavor to the cookies. 6. Butter: Softened completely to room temperature. 7. (Optional) Orange Zest: The subtle citrus notes pair really nicely with the cinnamon.
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8.
So how do you make gingerbread cookies? It’s simple! 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
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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.
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At 180°C 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.
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Wales, by SP4 Sandomierz Mince pies
Ingredients: 1 large jar mincemeat (about 600g) 2 satsumas, segmented and finely chopped 1 apple, finely chopped zest 1 lemon little icing sugar, for dusting For the pastry 375g plain flour 260g unsalted butter, softened
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125g caster sugar, plus extra for sprinkling 1 egg
How to make: Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency. Add 125g caster sugar and 1 large beaten egg, and mix together.
Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.
Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon. Heat oven to 220C/200C fan/gas Roll out the pastry to 3mm thick.
Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
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Nut Roast
Ingredients 1 tbsp olive oil 15g butter 1 large onion, finely chopped 2 sticks celery, finely chopped 2 garlic cloves, finely chopped 200g chestnut mushrooms, finely chopped 1 red pepper, halved, deseeded and finely diced 1 large carrot, grated 1 tsp dried oregano 1 tsp smoked paprika 100g red lentils
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2 tbsp tomato purée 300ml vegetable stock 100g fresh breadcrumbs 150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped 3 large eggs, lightly beaten 100g mature cheddar, grated handful flat-leaf parsley, finely chopped
How to make: Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute. Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool. Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature Stir to mix well then spoon the mixture into the prepared tin and press down the surface. Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently. Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring. Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins. Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a 82
little of the tomato sauce. To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
Małgorzata and Angelika, SP 4 Sandomierz
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Enjoy your meals!!!
eTwinning project 2021-2022
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