Jõulude eel jagati ja vahetati omavahel traditsiooniliste jõulutoitude retsepte.
- Piparkoogi-kohupiima magustoit /Anett Kentauria Liiva (12. klass) pakutud valik
Recipe from Estonia
GINGERBREAD- COTTAGE CHEESE DESSERT
Gingerbreads can
easily be used in desserts.
INGREDIENTS:
·
400g of gingerbread
·
400g of cottage cheese (curds)
·
200g of 20% sour cream
·
100g of sugar
·
1 table spoon of lemon juice
Grate
gingerbreads or crush them in the kitchen machine. Mix curds (cottage cheese),
sugar, sour cream, lemon juice and beat them up.
Place the sour
cream mix and gingerbread dust into a wine glass and layer by layer.
·
For the egg free version use egg-free
gingerbreads.
Finnish Christmas pastry.
Makes 60
Pastry
18 ounces
unsalted butter, cubed, at room temperature
18 ounces
ricotta
4
cups plain flour
Jam filling
10 ounces
pitted prunes
4
tablespoons sugar
Mix butter and flour together
with fingers to form a crumby consistency.
Add ricotta and mix until it
all comes together to form dough.
Roll into a ball then flatten
into a disc shape and wrap in cling wrap, refrigerate for 30 minutes.
Soak prunes for 2 hours,
rinse, then place into a saucepan.
Add sugar and enough water to
cover prunes to the pan.
Bring to the boil then reduce
heat and simmer until the prunes have completely softened (about 15-20
minutes).
Stir every so often to ensure
they do not stick to the pan.
Once the prunes are soft and
most of the water has been absorbed, remove from the heat.
If you want a smooth texture
you can puree the jam, or mash with a fork for a chunkier texture.
Divide pastry dough into 3
portions.
Roll the first portion out,
fold into three (like an envelope) and roll out again into a square shape about
0.5 – 1cm thick.
If you roll it too thin the
tortut are a bit difficult to handle between the board and the baking tray so
lean more towards thicker than thinner.
Use flour sparingly to ensure
the pastry dough does not stick to the board.
Sprinkling a bit of flour
over the dough after the first roll-out it makes the dough easier to handle.
Cut the pastry into squares
about 8x8cm in size (or use a square cutter).
Make diagonal cuts in each
corner of every square about halfway to the centre, leaving the middle of the
square uncut for the jam.
Place a teaspoon of jam into
the centre of each square.
To make a windmill shape,
lift one corner of a square and fold into the middle on top of the jam.
Brush the top of the pastry
corner with lightly beaten egg, and fold the next corner on top of the egg.
Continue with the last 2
corners.
Press firmly in the middle to
ensure the corners stick.
Place the pastries onto a
baking tray and brush all over with lightly beaten egg.
Bake at 225oC for 12-15
minutes or until golden brown and slightly puffed.
Polish recipe
Christmas Eve dinner often
starts with a beetroot soup (red borscht) - probably the most popular soup for
that day. The Christmas version varies from the common one. Christmas bortsch
requires a sour base ("zakwas") which is to be made a few days in
advance. It consists of raw beets, peeled and cut into slices, fermented,
during four to five days, in pre-boiled and chilled water with or without garlic.
It is then mixed, for example, with both a light broth made from dried wild
mushrooms and a vegetable broth. This traditional Christmas borscht usually is
served with tiny dumplings stuffed with a mix of soaked (and then nicely
chopped) dried ceps and fried onion. These are called "uszka" meaning
"little ears" in Polish. Borscht is traditionally served in the south
of the country, particularly in the Podhale region, close to the touristic
Tatra mountains. There "uszka" are replaced with large, white beans.
I send you a youtube link where they show how
to make it properly:)
https://www.youtube.com/watch? list=PLMOS_ zT6NThUekIAzLFMNreje4UX16de0& time_continue=91&v=Cq4zj0zfgaU
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