Christmas recipes from Romania, Slovenia and Spain

CISS IP R LOA, ROA N PI EN!!!

GINGERBREAD COOKIES:

Ingredients:

● 500G flour,

● 150g margarine, ● 150g caster sugar, ● 150g honey, ● 2 eggs, ● 1 spoon cinnamon, ● 1 spoon baking powder.

Instructions.

1. We put all of the ingredients in a bowl and mix them.

2. Then we make a little balls out of it.

3. We put a baking paper on baking tray. We have to make sure to leave enough space between them. We put the baking tray in the oven, which is 160 degrees for 12 minutes.

AlinaAuer

GINGERBREAD COOKIES 2:

Ingredients:

1 500 g of flour

2 150 grams of margarine

3 150 caster sugar

4 150 honey

5 2 eggs

6 1 spoon of cinnamon

7 1 spoon of baking powder

Instructions:

1 We put all of the ingredients in a bowl and mix them

2 Than we make little balls out of the mixture

3 We put baking paper on a baking tray We have to make sure to leave enough space between them We put the baking tray in the oven, which is headed up to 160 degrees, for 12 minutes

https://okusno.je/priloznostno/bozic-in-novo-leto/kaj-morate-vedeti-pri-pripravi-medenjakov.html LanaKrošelj

RECIPE FOR OUR CHRISTMAS DESERT – POTICA (walnut cake)

Ingredients:

YEAST: -100g raisins -4dag yeast -1tbs flour -1tbs sugar

FILLING: 0,5kg ground walnuts -2,5dl sweet cream -1bag vanilla sugar -4 egg whites

COAT -1 egg 4 spoons of milk

DOUGH: -60dag flour 1tea spoon of salt -8dag sugar -1spoon rum -3dl milk -4 egg yolks

Instructions:

1. First we take the raisins and put them in a bowl. Then we pour a mixture of rum and water into the bowl and let it sit for 10minutes.

2. In saucepan we heat milk and butter. We mix sugar, rum and egg yolks together Then we sieve the flour into a different bowl and make a little hole in the middle. Put salt around the flour and leaped yeast in the hole in the middle. Pour mixture of egg yolks into the b owl and then knead the mixture.

3. Now its time for the filling. Mix ground walnuts, sweet cream, sugar and cinnamon together. Use egg whites to make snow When the snow is done mix it will the walnut mixture.

4. Oil the Potica model and put some flour on it.

5. Heat the oven to 180°C. Let it bake for 50 to 60 minutes.

6. Enjoy. https://kruhinpotica com/recepti/potice-in-zavihki/19/orehova-potica-2-200/

Dough

1kgT500plainflour

450mlofmilk

100groomtemperaturebutter

100gsugar

2eggyolks

2tablespoonsofrum

1pinchofsalt

1gratedlemonpeel

1cubeoffreshyeast

Stuffing

1kggroundwalnuts

450mlofmilk

350gsugar

100ghoney

100gmeltedbutter

4tablespoonsofrum 2eggwhites(snow)

1gratedlemonpeel

1teaspooncinnamon

Other

1eggyolkforcoating sugarforsprinkling

Procedure

Crumbletheyeastintothewelloftheflourtowhichthesalthasbeenaddedandaddalittlemilk.Stirandle avetheyeasttoriseforapprox.10minutes.

2

Mixtheeggyolksseparatelywiththesugartowhichthevanillasugarhasbeenadded.Addthebutter,ruma ndgratedlemonzest.Addtotheflourwiththeyeast,mixandkneadintoasmoothdough.Ifthedoughissti cky,addflour Youcanmixeverythinginafoodprocessor Leavethedoughtoriseforapprox.30minutest odouble.

3.kneadthedoughandletitrise Preparationofwalnutfilling

Whisktheeggwhiteswiththesugar Bringthemilktotheboilandpouroverthegroundwalnuts.Addthem eltedbutter,rum,lemonzest,cinnamonandhoney.Stirandaddthesnowbyspoonfulsandmixthoroughly. Dividethefillingintwo.

4

Dividetherisendoughintwo.Rolloutthefirsthalfofthedoughtoathicknessof3to4mmandspreadhalf ofthefillingoverit.Wrapandplaceinabakingtraylinedwithbakingpaperorcoatedwithmeltedbuttera ndsprinkledwithbreadcrumbs.Repeatthesameprocesswiththeotherhalfofthedough.Pricktherolleddo

ughwithaneedle,brushwitheggyolkandleavetorisefor30minutes.rollthedough

5

Bakeinapreheatedovenat180degrees.Adjustthedegreestotheoven.Bakeuntilgoldenbrownapprox.4 0minutes.Adjusttheoventosuit.

6 Leavethebakedcakeinthebakingtrayforanother10minutes,thenturnitoutontoawoodenbase,covera ndleavetocool.Sprinklewithicingsugar.Cutwhenchilled. https://stefkinedobrote.si/recepti/orehova-potica/ Leon Lerher

Stela Kropec

MILKBRAID

Ingredients

For4largerbraids

Dough

1kgofplainflour

400mlofmilk

150gofsugar

50gofmeltedbutter

2eggs

2tablespoonsofrum

1orange-peelonly

1pinchofsalt

Yeast

100mloflukewarmmilk

1cubeoffreshyeast

1teaspoonofsugar

Therest

1eggyolkforcoating

Powderedsugarforsprinkling

Theprocess

1.Dissolvetheyeastinthemilktowhichwehaveaddedsugar.Pouroverflourmixedwithsaltandleaveto riseforapprox.10minutes.

2.Mix,addmilk,meltedbutter,eggsandrum.Kneadasmoothdoughwithafoodprocessor(level2)orby hand.Ifthedoughissticky,addmoreflour.Letthedoughriseinthecontainerforapprox.40minutes.

3.Dividethedoughintoequalparts,formpilesandformbraidsfromeachpile.

4.Placethepreparedbraidsonabakingsheetwithasiliconebaseforbaking.

5.Pourovertheeggyolkandleavetorisefor10minutes.

6.Bakeinanovenheatedto180degreesapprox. 35minutes.Theyarebakedwhentheygetanicegoldenbrowncolor Adjustthebakingtotheoven.

7.Coolandsprinklewithpowderedsugarifdesiredandserve.

Lilijana Polaec

1 Put the dried pears in a small saucepan, cover with water, cover and cook over a medium heat for 25 minutes until soft. Drain and cool.

2 Cut the drained pears, plums and figs into small pieces. Coarsely chop the nuts and half of the hazelnuts. Wash and drain the raisins, sultanas and cranberries. In a bowl, mix the dried fruit pieces, raisins, sultanas, cranberries, sugar, cinnamon, cloves, orange zest and rum. Let the mixture stand for a while to let the fruit soak well.

3 Sift the two flours into a bowl and make a well in the centre. Crumble the yeast into the well and mix it with a spoonful of sugar, the flour and lukewarm water. Sprinkle salt over the flour around the well. Cover the bowl and leave the yeast to rise for 15 minutes.

4After 15 minutes, mix the yeast with the flour and knead all the ingredients into a smooth and elastic dough. Form the kneaded dough into a loaf and place it in a well-watered bowl. Cover the bowl and let the dough rise in a warm place for about 1 hour.

5 Knead the dough quickly on a floured work surface, add the fruit (drain if necessary), all the hazelnuts and walnuts and knead well again. Shape into a loaf and leave to rest for half an hour.

6 Preheat the oven to 180 degrees Celsius. Shape the dough into any size you like and place on a lightly floured baking tray. Bake the loaves in the preheated oven for about 1 hour

7 Remove from the oven and cool completely before serving.

https://www kulinarika net/recepti/sladice/pecivo/sadni-kruh/5926/

Barbara Potisk

Note:thephotosarenamedafterthedish

SALATĂBEUF(BEEFSALAD)

INGREDIENTS

700gramsofbeef

350gramsofcarrots

500gramsofpotatoes

100gramsofceleryroot 100gramsparsleyroot 150gramsofonion 100gramsofcannedpeas

150gramsofpickledcucumbersinvinegar

250gramsofmayonnaise+30gramsofmayonnaisefordecoration juicefrom1lemon(totaste)

50gramsofmustard saltandwhitepepper

INSTRUCTIONS

1.Boilthemeatinapotin4litersofcoldwater. Add1/2spoonofsaltfromthebeginning. Assoonas foambeginstoform,carefullyremoveitfromthesurface,successively,3-4times(untilitstopsforming).

2.Afterthefoamstopsforming,addthewhole,cleanedandwashedvegetablestothepot,aswellasthe onion. Continuetocookeverythingonalowheat(probably3hoursormore,dependingonhowtoughthe meatis)untilboththemeatandthevegetablesarewelltender Thentakethemalloutofthesoupanddrain theliquid.

3.Whilethemeatandvegetablesareboiling,washthewholepotatoeswellandboilthemseparately,in theirskin,untiltheysoftenwell. Itshouldbeeasytopiercewithafork.

4.Chopalltheingredientsfortheboeufsaladasbigasapea.

5.Makethemayonnaise.

6.Mixthemayonnaisewiththemustardandaddsaltandwhitepeppergenerously. Thissauceistheone thatmustgivetastetoalltheingredientsofthesalad. Addthejuiceofhalfalemon.

7.Putalltheingredientsinalargebowlandmixthemcarefully,sothattheyareevenlydistributed.

8.Putthesaladinbowlsorgiveitashapeanddecorateit.YoucanfindplentyofinspirationontheInternet.

INGREDIENTS

Forthedoughyouneed: -300gramsofflour -vinegar(1tablespoon) -lukewarmwater(approximately150ml) -1pinchofsalt -1tablespoonofoil.

Forthesyrupyouneed: -500mlofwater; -200gramsofsugar; -honey

Forthefilling,youneed: -500gramsofhempseedsornuts(grinded) -200gramsofsugar

INSTRUCTIONS

Making the dough Mixalltheingredientsandtheflouruntilyougetthedough.Divideitintoequalpartsandmakethepatties withthehelpofarollingpin.Afterthat,cookthemeitheronthestoveorinaTeflonpan,butwithoutoil,in theovenorevenonthegrill.

Making the syrup Boilthewaterwiththesugarforabout10minutes,thenaddthehoney. Afterthesheetshavedried,diptheminsyruponbothsides. Dividethecrushedseedsinto4bowls,pourhotwateroverthemwaterandmixuntilyougetakindofmilk. Strainitandputbacktoboil.

Assemblythecake:onepieceofdoughfollowedbyonelayeroffillingandsoon,untilyoufinishallthe ingredients.

INGREDIENTS

-pig’slegsandears -carrots -onion -garlic -potatoes -salt -pepper

INSTRUCTIONS

Cleanthemeatwell.

Putittoboilonlowheatwithalltheingredients,withoutgarlic,andcookuntilthemeatfallsoffthebone. Mashthegarlic,addittothejuiceandmix.

Themeatistornintopiecesandplacedonplatters.Youcanalsoaddtheboiledcarrotcutintoroundsfor decoration.

Strainthejuicethroughastrainerandplaceit intrays.Letthemcooluntilthejellyisformed.Serveitchill.

COZONAC(SWEETCAKE)

INGREDIENTS:

1kgofflour

250gramsofsugar

450gofmilk

5eggs 60gramsofyeast 300gramsbutter 500gramswalnuts 150gramschocolate 30gramscandiedorange 30goflemonpeel raisins

INSTRUCTIONS

Mix the yeast with 100 ml of warm milk and three tablespoons of flour and let the mixture rise in a warm placeuntilitdoublesinvolume. Boilthemilktogetherwiththesugar,thenstiruntilitdissolves.Leaveituntilitcoolsdown. Mixtheeggyolkswiththesaltpowder

Puttheflourinabowlandpourinonebyone,mixingtheeggyolks,themilktogetherwiththemeltedsugar andbutter,thecandiedorange.Kneadwelluntilyougetahomogeneous,consistentandelasticdough. Thecompositionthusobtainedislefttofermentforaboutanhourinahotplace. Then, take a piece of dough, spread it well, put on top the cream obtained from the mixture of nuts with melted chocolate and raisins, and roll it. Cut the obtained rolls in two, along its length and braid the two parts.Brushthemwitheggyolkmixedwithmilk. Place the cozonac in a tin covered in advance withbutterandflourandleavethemtofermentforabouttwo hours.

Whenthedoughhasrisen,putitintheovenforabout45minutes-1hourat160degrees. Afterithascooleddownalittle,youcandecorateitasyouwish. EnjoyandhavebeautifulHolidays!!

INGREDIENTS

Dough: 250gsourcream

250gbutter,softened 400gall-purposeflour

1pinchsalt

Filling: 150ggroundwalnuts

¼cupapricotjam

Turkishdelight,cutintothinpieces 2cupspowderedsugartofinish

INSTRUCTIONS:

Dough:1.Combinethebutterandsourcreaminabowlandmixuntilsmooth.

2. Add the flour and mixuntilcombinedthentransferthedoughonaflouredworkingsurfaceandkneadita fewtimes.

3.Wrapthedoughinplasticwrapandrefrigerateforatleast1hour

Filling:

1.Mixthewalnutswithjamuntilapasteisobtained,addingmorejamifneeded.Placeaside.

2.Unwrapthedoughandplaceitonyourflouredworkingsurface.

3.Cutthedoughin2equalpiecesthenrolleachpieceintoathinsheet(3-4mmthickness)

4.Cutthesheetinto2-inchstripsthencuteachstripintotriangles.

5. Spoon a very small amount of walnut filling on the wider end ofonetriangleandcarefullywrapitintoa roll.RepeatthesameprocesswithTurkishdelight.

6.Placealltherollsintoabakingtraylinedwithparchmentpaper.

7.Bakeinthepreheatedovenat175degreesCelsiusjustuntilthebottombeginstoturngoldenbrown.

8. Sift the powdered sugar into a bowl. When the cookies are done, transfer the cookies into the bowl of powderedsugar.Rollthemthroughsugartoevenlycoatthem.

Turró (Nougat)

The nougat is a traditional dessert of Catalonia, there are a lot of types like coconut, almond,... The nougat only has sugar, almonds and honey. But noT always they have only almonds, honey and sugar, there are more things like chocolate or other ingredients.

Our favorite is the nougat of chocolate:

INGREDIENTS

200g of chocolate fondant 100g of chocolate with milk 100g of butter 200g of almonds 75g of sugar mach nats

RECIPE:

FIRST: melt the two types of chocolate in a bowl, we mix the chocolate with a spoon

SECOND:

When the chocolate is melted we have to continue mixing the chocolate, to be faster we can mix the sugar and butter in a bowl, this step will finish when the mix is creamy.

THIRD:

Next we had to put the mix of butter and sugar on the bowl that contained the chocolate, and another time we had to mix without stopping. We had to take it out the chocolate it had to be a little hot

THE LAST STEP: to throw the mix we have to prepare a mold with mashed almonds and nuts. When this is done you can throw the mix. You have to let it sit for a few days.

HOW WE CAN MAKE IT MORE SUSTAINABLE?

1- buy local products

2- only bought the necessary ingredients

3- try not use a lot of plastic

Maria De la Corte, Enya Duro, Martina Besora,Ariana Bizau

Sopa de galets

(Galets soup)

This soup is a traditional food in Catalonia, because everyone eats it at Christmas.This soup is made of pasta (galets) and a soup that has meat, meat bones, carrot, onion, lettuce, mushrooms, salt and boiling water And also if you want you can put meat inside the pasta for better taste. This pasta is made originally of wheat flour that is planted here in Spain, in the locations of: Castilla y León, Castilla y la Mancha andAndalucía.

But Spain buys the pasta when we’re out of flour in Russia and Ukraine, that means that is a long distance away, that its not ecological because they use a lot of transport, they waste a lot of gasoline and it throws a lot of smoke, but at least we also made flour so, it only happens sometimes.

This is sustainable but for the soup, you only use water, vegetables and meat remains there, you and reuse it.

Ingredients for 4 people: Large cookies or conch shells 12 Minced meat (pork and beef) 350 g egg 1 Chicken broth 1.5 l Bread soaked in milk 2 clove of garlic chopped parsley

Total time: 1 hour Before actually starting with this recipe, it is necessary to prepare a good chicken broth, in which we will then boil the biscuits. We can make this

broth in advance, even have it frozen. In this way we organize ourselves much better.

We mix the minced meat with the egg, the garlic minced very often, the parsley and the bread drained from the milk. With this mixture we fill the cookies, helping us with a small spoon, a pastry bag or we can also do it with our hands.

Put the broth on the fire and, when it starts to boil, add the stuffed biscuits. When the stock boils again, remove it carefully so as not to break the biscuits. We cook them for about 15-20 minutes, depending on how we like the boiled pasta. Serve immediately.

Pol Caslòliva, David Corbacho,AinaAlguacil andAdrianaAlvarez.

NEULES OF CATALAN CREAM

Recipe: Ingredients:

-8 neules

- 1Lof cream

-10 eggs yolks

-150g of sugar

-Lemon peel

-Cinnamon stick

You can add chocolate, vanilla

Steps to make it:

1. Put in a bowl the cream, the lemon peel and the cinnamon stick 2. When starts to boil, stop the fire let it cool 5 minutes 3 In another bowl mix the eggs yolks and the sugar

4 Put again the cream in the fire and when it boil again add the eggs yolks and the sugar and mix it 5 Cook it until the 80ºC and filter all the mixt 6 Let it cool 7. Put the Catalan cream in a siphon with two loads, shake it and let it cool again 8. Stuffed the neules the time serve

Pol López, Victor Dorneanu, Sara MRabet, Martina Font

TORTELL

INGREDIENTS:

Dacsa flour, milk, egg, candied fruit, orange juice, etc.

250 g of all-purpose flour - 12 g of fresh yeast - a pinch of salt - 60 g of sugar - 60 g of milk - 50 g of butter - an egg - peel of a lemon (and/or orange) - 2 teaspoons of orange blossom - 2 teaspoons of anise or rum - a pinch of cinnamon powder - candied fruit - sugaralmonds - filling to taste

STEPS:

1-Sift the flour and mix it with the sugar, salt and cinnamon

2- Form a volcano with the previous dry ingredients and in the middle add the yeast mixed with warm milk (at around 25 ºC).

3-Add the egg, anise and orange blossom water and the grated skins, and continue to work the dough.

4-Knead it until it has a homogeneous and elastic texture

5-Add the butter. Everything will seem to fall apart, but don't worry, keep going. It shouldn't be too dry

6-Put the dough in a covered bowl and let it rest overnight in the fridge or for 1.5 hours at room temperature until it doubles in volume.

7-Take the dough out of the fridge an hour before if you have left it in the fridge all night. Give it the shape of a cake and hide the figurines.

8-Paint it with beaten egg and place the candied fruit on top Let it ferment and ferment again at around 30 ºC until it doubles in volume.

9- Sprinkle it with water, sugar and almonds

10-Bake it for about 15 minutes at 180º until golden.

Ismail El Bacha,Jessica Nista,Alexis Boter and Queralt Cabra

ESCALIVADA

Ingredients:

-Eggplant

-Red Pepper

-Anchovies

-Salt -Oil -Bread

Elaboration:

1. First put the red pepper and the eggplant in an oven plate and also put oil, next put it on the oven at 180-200º for 30 minutes

2 When it finishes, we take it out of the oven and we clean it and remove the skin and next we let it rest for a few minutes

3. Now we make the red pepper and the eggplant into strips and we also put the salt on it.

4 And last, we toast a piece of bread and put the red pepper and the eggplant in it, finally put the anchovies

Why is it sustainable?

It is sustainable because you can buy all the products you need in local shops

Iris Hidalgo, Josep Mª Serra,Axel Hernandez,Abril Pajerols.

CREMACATALANA

RECIPE

INGREDIENTS:

-Milk………………………………………1l

-Egg……………………………………….8

-Sugar……………………………………100g

-Flour…………………………………….20g -Cinnamon……………………..………1

STEPS:

-First separate the whites from the yolks of the eggs. Next put the milk and cinnamon in a pot and we warm it up, then on another side we mix sugar and the flour. Next we put the yolk. When the milk starts to boil add the mix of the yolk, sugar and flour and we pass in a strainer. We remove over low fire and don’t stop stirring. Next, put in pots. Let it cool uncovered and we sprinkle with the other sugar that we spread in the creams. We use a blowtorch until the sugar is caramelised.

By:Arnau Jodar,Adam Guemili, Maria Ribera and Berta Galobart.

CHICKEN WITH PLUMS

First of all, chicken must be cleaned, then pig fat must be put in a case full of olive oil. Then we salt and swallow all the chicken, and you have to bear in mind that the chicken has to taste good colour

Onion is taken and cut into grants and whole garlic in half. The fat must be diced to sulfate the garlic and onion, the onion and garlic are put to sulfur accompanied by a cinnamon branch, which will give a large aroma, for 3 or 4 minutes until it smells. The chicken is then soaked up and everything is mixed up.Then we put a glass of cognac and a glass of white wine, once the alcohol is shaved, let it dig for 15 minutes at half-fire. Water is then thrown to cover the chicken and salt is left to cook for 60 minutes, after 20 minutes to finish cooking, plums and pine nuts are put on. Once the chicken is cooked, it is left to rest for at least one whole night. Once she spends all night or month days, she pokes on a plate and is ready to eat.

How could it be made more sustainable?

To make this recipe more sustainable, I need local products.

Maya Vlad, Gerard Pérez, Ferran Martínez, Jara Sunyer

CANNELLONI

It is a typical pasta dish in Catalonia. Inside there is minced meat and under the pasta there is bechamel. It is eaten before Christmas, on the 26th of December, when it is Saint Stephen’s Day You can take the leftover meat from the previous day (25th of December) and you make minced meat with it. It is a good idea to recycle. It is delicious!

Recipe for 4 people:

Ingredients:

- 400g minced beef

- 200g minced pork

- 150g minced chicken breast

- 100g foie gras

- 400ml bechamel sauce

- 1 onion

- 12 sheets of pasta for cannelloni

- 2 grated ripe tomatoes

Steps:

- We begin by putting the meats in a bowl working with the fork until a more or less homogeneous mixture is made.

- In a psn with three tablespoons of olive oil saute a finely chopped onion with the brunoise cut over low heat and add the meats,letting them cook while we stir

- Then add a can of foie gras and mix well.

- add two grated tomatoes and continue cooking while the meat turns into an orange-colored amalgam

- when everything has cooked for about 30 minutes, it will be ready to be the filling or farce for the cannelloni.

- Meanwhile, cook the pasta sheets following the manufacturer’s instructions and when they are ready, spread them out on a clean kitchen cloth.

- put one spoon of our farce on the pasta and roll up forming the cannelloni

- make a bechamel

- put one spoon of bechamel in the bottom of a baking dish and extend with the back of the spoon.

- put the cannelloni on the base and covered with more bechamel

- on the bechamel put one cap of cheese and put the cannelloni in the preheated oven in 180ºC during 10 minutes

- then gratin in 230ºC to form a gold crust.

Aina Cano, Biel Gabarrós, Gorka González and Júlia Caminal