18 replies to this topic

[♪♫ MusicNerdNini ♪♫]

:D well not long till Christmas and i say :P time to start the Christmas menu and cook book once again :P so lets all grabs recipes from different countries for christmas.... Hanukkah and whatever else we can think of and blend them :D

(Kourabiethes)

NGREDIENTS

700g (1lb 9oz) butter
300g (1 1/4 cups) olive oil
1/2 cup sugar
3 yolks and 1 egg white
1 teaspoon baking soda
3 tbsp cognac
1 tbsp cinnamon powder
700g (1lb 9oz) blanched and ground
1200g (nearly 10 cups) flour
4 cups of icing sugar (caster sugar) in a bowl for coating.
METHOD
In a large bowl beat the butter and the oil with the sugar until fluffy. Stir in the beaten eggs, soda diluted in the cognac, cinnamon and the almonds.

Gradually combine the flour with the mixture and knead thoroughly until the it forms a dough.
Take pieces of dough and form balls the size of a walnut.

Arrange on prepared baking tray and bake for 15 - 20 mins in a preheated oven 180c /350f /Gas 4.
When they are slightly cool, cover them completely with icing sugar. Must be thickly coated. Arrange on platter.

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Edited by MusicNerdNini, 22 October 2011 - 10:08 AM.

[♪♫ MusicNerdNini ♪♫]

Ginger Christmas biscuits (Sweden)

Makes
64 biscuits

Ingredients
140g butter
1 cup (160g) brown sugar
1/2 cup (175g) treacle
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 eggs
2 tsp vanilla essence
4 cups (600g) plain flour
2 tsp baking powder
Icing, to decorate
Thin ribbon, to hang

Method
Melt the butter, brown sugar, treacle, cinnamon, ginger and cloves in a saucepan over a medium heat. Set aside.
Stir in the eggs and vanilla essence. Stir in the flour and baking powder until smooth. Divide the dough into 3 portions. Wrap in plastic wrap and refrigerate for at least 2 hours or until firm.
Preheat oven to 180°C. Line two baking trays with nonstick baking paper. Roll out 1 portion of the dough to 4mm thick between 2 sheets of baking paper. Use Christmas cookie cutters to cut out biscuit shapes. Place on the trays.
Use the end of a piping nozzle to make a hole in the top of each biscuit. Bake for 5-10 minutes or until golden and firm. Repeat with the remaining dough portions. Transfer to a wire rack to cool.
Decorate with icing. Thread with ribbon to hang on the Christmas tree.

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[♪♫ MusicNerdNini ♪♫]

Nougat

Makes
25 squares

Ingredients
2 sheets edible rice paper
1 cup (160g) whole almonds
1 cup (140g) pistachio nuts
100g glace cherries, halved
1 1/3 cups (300g) white sugar
1/4 cup (60ml) honey
1/4 cup (60ml) liquid glucose
1/4 cup (60ml) water
1 eggwhite

Method
Preheat oven to 180°C. Lightly grease the sides of a 15cm square cake pan. Trim the rice paper sheets into two 15cm squares. Place one rice paper square in the base of the prepared pan. Spread almonds over an oven tray. Bake in preheated oven for 10 minutes or until lightly toasted. Remove from oven and place in a bowl with the pistachios and cherries. Set aside.
Combine the sugar, honey, glucose and water in a medium saucepan over low heat. Cook, stirring, and brushing down the sides with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until a sugar thermometer reaches crack stage (154°C).
Meanwhile, use an electric mixer to whisk the eggwhite in a clean, dry bowl until firm peaks form. While beaters are whisking, add the hot sugar syrup in a thin steady stream until all sugar syrup is incorporated. Add the almond mixture and stir to combine.
Working quickly, spoon nougat mixture into the prepared pan. Spread surface to smooth. Place the remaining rice paper sheet over the warm nougat and gently press to the surface. Set aside for 1 hour to cool completely. Turn on to a clean work surface and use a long sharp knife to cut into small squares.
Notes
For flavour variations, use a combination of toasted hazelnuts and/or macadamia nuts instead of the almonds or pistachios.

For a soft-textured more chewy nougat, bring the sugar syrup to 140°C (use a sugar thermometer to test temperature) before adding it to the eggwhite. Alternatively, heat the syrup to crack stage, but add it to 2 whisked eggwhites.

For a Middle Eastern flavour, add 1 tsp of orange blossom water or rosewater to the eggwhites in step 3.

Humidity can greatly affect homemade nougat, so to keep your nougat as fresh as possible for longer, wrap in plastic wrap and store in an airtight container at room temperature. Do not keep in the fridge, as the moisture will make the nougat weep.

As you need to be as quick as possible with this recipe, make sure you have all your ingredients ready and prepared before making the syrup.

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[♪♫ MusicNerdNini ♪♫]

Iced eggnog

Ingredients (serves 6)
1/2 cup (110g) caster sugar
2 cinnamon quills
2 eggs
3/4 cup (185ml) pure (thin) cream
3/4 cup (185ml) milk
100ml each brandy, rum & sherry
Ice cubes
Ground or freshly grated nutmeg, to dust

Method
Place sugar and cinnamon quills in a saucepan with 1/2 cup (125ml) cold water. Stir over low heat until sugar dissolves. Simmer for 1 minute, then remove and cool. Combine 100ml of the syrup in a blender with eggs, cream, milk and alcohol. Pour into cocktail glasses over ice and serve dusted with nutmeg.

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[eyoismos]

πέινασα

στοπ

ψυγείο τάϊμ

(sung to the tune of "hammer time")

[♪♫ MusicNerdNini ♪♫]

eyoismos, on 22 October 2011 - 11:34 AM, said:

πέινασα

στοπ

ψυγείο τάϊμ

(sung to the tune of "hammer time")

lmfao i love u !!

[TZAKI]

thanks ninaki!!

[♪♫ MusicNerdNini ♪♫]

!! ahh yes for Hanukkah we have

latkes which is a potato pancake

yield: Makes 12 to 16 latkes
active time: 45 min
total time: 45 min
What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke. As for varieties, we tested baking potatoes... more ›

ingredients

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce
print a shopping list for this recipe

preparation

Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.


Read More http://www.epicuriou...6#ixzz1bgEUF8pr

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[set2love]

i put on a kilo just looking at it all....sigh*

[whooshka kavorka]

I don't know where to begin ......

The twin planks of 'we don't do pounds in Australia' and 'you need to lose many pounds' are beckoning me like sirens in the mist.

I have given you the gist of what is in my head. Be appropriately offended.

[Pana]

Kourabiethes FTW

If only it was socially acceptable to vacuum the icing sugar at the end.

[Greek for Life]

Can you make Kourambiethes with only Congac ?

Hmmm might try that one ...

[russel]

MusicNerdNini, on 24 October 2011 - 05:01 PM, said:

!! ahh yes for Hanukkah we have

latkes which is a potato pancake

yield: Makes 12 to 16 latkes
active time: 45 min
total time: 45 min
What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke. As for varieties, we tested baking potatoes... more ›

ingredients

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce
print a shopping list for this recipe

preparation

Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.


Read More http://www.epicuriou...6#ixzz1bgEUF8pr

are you Jewish too ?

ohh great.

someone else as well..!

[TZAKI]

Greek for Life, on 08 November 2011 - 06:31 PM, said:

Can you make Kourambiethes with only Congac ?

Hmmm might try that one ...

ive also made them with ouzo

[♪♫ MusicNerdNini ♪♫]

russel, on 09 November 2011 - 05:39 AM, said:

MusicNerdNini, on 24 October 2011 - 05:01 PM, said:

!! ahh yes for Hanukkah we have

latkes which is a potato pancake

yield: Makes 12 to 16 latkes
active time: 45 min
total time: 45 min
What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke. As for varieties, we tested baking potatoes... more ›

ingredients

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce
print a shopping list for this recipe

preparation

Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.


Read More http://www.epicuriou...6#ixzz1bgEUF8pr

are you Jewish too ?

ohh great.

someone else as well..!

lol im not jewish u idiot :P ! i just think that we should aknowledge that there are other cultures and religions that arnt greek :P lol

[TZAKI]

im not ready for christmas its about 4 months early....

[Thredbo]

[♪♫ MusicNerdNini ♪♫]

.............

[TZAKI]

Thredbo, on 25 November 2011 - 11:37 AM, said:

which one does the World Health Organisation prefer???