Baci di amaretti al cocco

Ingredienti: Baci di amaretti al cocco 100 g Farina Di Cocco 0.5 bi Marsala 150 g Mascarpone 1 cu Zucchero Vanigliato 32 n Amaretto qb Cannella Preparazione: 32 amaretti 150 g di mascarpone 1 cucchiaio di zucchero vanigliato 1 pizzico di cannella in polvere 1/2 bicchiere di liquore all uovo, tipo Vov 100 g di farina di cocco 1. Amalgama il ripieno. Metti il mascarpone nella ciotola e lavoralo per qualche istante con una forchetta, per renderlo piu morbido. Unisci lo zucchero vanigliato setacciato attraverso il colino, la cannella e mescola con un cucchiaio di legno, per amalgamare bene gli ingredienti. 2. Bagna gli amaretti. Versa il liquore in un piatto fondo o in una ciotolina a bordi bassi. Bagna gli amaretti nel liquore all uovo, intingendoli velocemente, in modo che si ammorbidiscano, senza pero inzupparsi. Disponi gli amaretti in un vassoio. 3. Prepara i baci. Farcisci meta amaretti con il mascarpone, distribuendolo con un cucchiaino e facendo in modo che sia piuttosto abbondante. Componi i pasticcini, sigillandoli a due a due con gli amaretti rimasti e premi leggermente, per fissarli bene. Versa la farina di cocco in un vassoio e rivestici i baci sistemandoli, man mano che sono pronti, in un piatto da portata o in un alzatina. 4. Servili. Porta in tavola i baci di amaretti, spolverizzandoli, a piacere, con un pizzico di cannella in polvere. Sono ottimi accompagnati da caffe, te oppure cioccolata in tazza.

Santa Chocolate Cupcakes Ingredients: 3 tbsp cocoa powder 3 tbsp boilingwater 150 g butter, softened 150 g caster sugar 3 eggs, beaten 150 g self-raising flour, sifted 1 tbsp milk For the Santa legs: 300 g natural marzipan black and red food colouring icing sugar, for dusting For the frosting: 200 g butter, at room temperature 250 g icing sugar, plus extra for dusting 1 tsp vanilla extract Method: 1. Preheat the oven to 180C/160C fan/ gas 4. 2. Put the cocoa powder in a bowl, then gradually stir in the boiling water until you have a smooth, thick paste. Leave to cool. 3. Cream together the butter and sugar until light, fluffy and pale.

4. Gradually mix in the beaten egg alternating with the flour and cocoa mix until everything is incorporated. Finally, stir in the milk. 5. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them. 6. Bake for 15-20 minutes until springy to the touch. Remove from the oven and cool on a wire rack. 7. For the Santa legs: add red food colouring to three quarters of the marzipan and knead until it is evenly coloured. Dust the surface with a little icing sugar if the marzipan gets sticky. Now use the black food colouring to colour three quarters of the remaining marzipan. Leave the last part natural. 8. Roll the red marzipan into one long sausage, around a centimetre thick, and then cut into 24 legs. Next roll the natural marzipan into 24 pea sized balls and flatten them into little round disks just over a centimetre in size and press onto the tops of the legs. If they don t stick very well, you can use a little water to help you. Finally, shape the black marzipan into 24 feet and press these onto the tops of the disks. Leave to one side until needed. 9. For the frosting: In a mixing bowl beat the butter with a spoon or spatula until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy. 10. Once the cupcakes are totally cool, peel off the cases and slice the cakes into three pieces. Then sandwich the pieces back together with frosting, making sure that it oozes out of the sides slightly. 11. Spread more frosting onto the tops of the cakes so that it hangs over the edges slightly like snow, then sprinkle with icing sugar and place the Santa legs on top, pushing them in a little.

Penne ai frutti di mare, gamberi e pesto Ingredienti: 400 g di penne 500 g di vongole 500 g di cozze 500 g di gamberi 1 bicchiere di vino bianco 5 cucchiaiate di pesto fresco Parmigiano, 4 cucchiaiate di latte di mandorla Olio, aglio, sale, peperoncino, cipolla, alloro, carote, sedano e limone 100 g di mandorle tostate e tritate Metodo: 1. Fare aprire le vongole e le cozze in una pentola senza acqua, aggiungendo una carota, una costa di sedano, mezza cipolla, mezzo limone e qualche foglia di alloro. 2. Sgusciarle e metterle da parte avendo cura di conservarne alcune più belle per decorare i piatti. 3. In una larga padella far rosolare la restante cipolla e uno spicchio d aglio, unire i frutti di mare, i gamberi sgusciati e un bicchiere di vino bianco. Far cuocere per 3 minuti. 4. Versare la pasta che nel frattempo è stata lessata in acqua salata ben al dente, incorporarvi il pesto e il latte di mandorla, un pizzico di peperoncino ed il parmigiano. 5. Servire in piatti caldi guarnendoli con qualche frutto di mare ancora nella conchiglia, un filo di olio crudo, e una spolveratina di mandorle tostate e tritate.

La Bûche de Noël Bûche de Noël is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Bûche de Noël is decorated with confectioners sugar to resemble snow on a Yule log. Ingredients : 2 cups heavy cream 1/2 cup confectioners sugar 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract 6 egg yolks 1/2 cup white sugar 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 6 egg whites 1/4 cup white sugar Confectioners sugar for dusting

Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. 2. In a large bowl, whip cream, 1/2 cup confectioners sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. 3. Refrigerate. 4. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. 5. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. 6. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. 7. Spread the batter evenly into the prepared pan. 8. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. 9. Dust a clean dishtowel with confectioners sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. 10. Remove and discard parchment paper. 11. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. 12. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. 13. Place seam side down onto a serving plate, and refrigerate until serving. 14. Dust with confectioners sugar before serving.

Ingredients: Cake Pops 100g/3½oz dark chocolate 125g/4½oz fruit cake 125g/4½oz Madeira cake 2 tbsp desiccated coconut 2 tbsp chopped hazelnuts To decorate 300g/10½oz white chocolate few drops food colouring multi-coloured sugar ball sprinkles Preparation method Melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Technique: Melting chocolate Method: 1. Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate, desiccated coconut and hazelnuts until well combined. 2. Roll golf ball sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20-30 minutes, or until firm. 3. Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring. 4. Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate. 5. Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20-30 minutes, or until the chocolate has set.

L-Imbuljuta Ingredjenti: 500g qastan Qoxra ta larinġa, mqatta fi strippi 3 imgħaref kokotina 100g cikkulata skura 5 imgħaref zokkor ismar Kuċċarina qronfol Kuċċarina noċemuskata (nutmeg) Kuċċarina ħwawar imħallat (mixed spice) Metodu: 1. Ħalli l-qastan imxarrab f ilma kiesaħ għal sagħtejn. Aħsel sew u poġġi ġo borma u iksihom bl-ilma kiesaħ. Agħlli sakemm isiru rotob. 2. Żid l-ingredjenti l-oħra kollha u ħawwad bil-mod ħalli ċ-ċikkulata tinħall u sajjar fuq nar baxx sakemm il-qastan isir artab. 3. Servi sħun.

Stollen A Stollen is a fruit cake containing dried fruit and is covered with icing sugar. The cake is usually made with chopped candied fruit and dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season which symbolizes baby Jesus Christ wrapped in swaddling clothes. Ingredients (Zutaten) 500 g raisins 100 g currants 100 g candied lemon peel 100 g candied orange peel 250 g chopped almonds 3 packs vanilla sugar 6 tablespoons of rum 12 drops of bitter almond flavouring or 40 g bitter almond finely ground 1 kg wheat flour 84 g fresh yeast 150 g sugar 250 ml milk 2 egg yolks 700 g butter 125 g icing sugar to decorate Stollen 15 g salt 1 lemon (untreated) Method (die Methode) 1. Mix raisins, currants, candied peel, almonds, 2 packs vanilla sugar, zest and juice of a lemon and rum. Let mixture rest for 6 hours (or overnight). 2. Sieve flour into a bowl. Make a well in the centre and pour the crum-

bled yeast, a tablespoon sugar and the lukewarm milk into the centre and mix with a little bit of flour. Lay a tea towel over the bowl and let this rise for 15 minutes in a warm room. 3. Add the remaining sugar, salt, egg yolks, 400 g butter (butter in knobs). Knead into dough. In case you are using a food processor knead for 30 minutes on lowest level. Then let the dough rise for 30 minutes covered with a tea towel. 4. Roll dough, add fruit mixture. Knead dough quickly and let it rise for 30 minutes (while being covered). Knead again. Shape the dough in a roughly oval form, 3-4 cm thick, fold dough in half lengthwise and put it on baking tray. Let the dough rise for 15 min. 5. Preheat oven to 175 C. Bake for 80 minutes (without air circulation or foil). Place rack in lowest third of oven. 6. Immediately after baking: pierce stolen all over with a wooden needle and brush it on the top and underneath with 150 g brown melted butter and then cover the top with powdered sugar with a sieve. Let it cool down overnight. 7. Let it rest for 1 or 2 weeks tightly wrapped in foil and plastic bags in a cool place (but not in the fridge)

Ingredjenti: Ross il-forn b differenza 500g ross ismar jew abjad (Jista jintuża wkoll organic rice ) 6 bajdiet 2 laned kbar tonn taż-żejt 250g piżelli friska 2 pakketti bexamella.(għal min huwa lactose intolerant, jista juża bexamella tas-soya.) Melħ u bżar Metodu: 1. Agħlli r-ross għalih u l-piżelli għalihom ġol-ilma bil-melħ. 2. Agħlli l-bajd għalihom u meta jsiru, ħallihom jiksħu u qatta f biċċiet. 3. Saffi r-ross u l-piżelli mill-ilma u ħallat flimkien. 4. Żid it-tonn taż-żejt u l-bajd. 5. Żid ftit bżar. 6. Iksi bil-bexamella. 7. Aħmi fil-forn sakemm ir-ross u l-ingredjenti jkunu għaqdu. 8. Servi sħun.

Involtini di melanzane Ingredienti: 5 melanzane 200 g di pangrattato 100 g di parmigiano grattugiato 10 pomodori maturi basilico, timo, olio, sale. Metodo: 1. Tagliare a fette le melanzane e lasciarle in acqua salata per circa un ora. 2. Scolare e arrostirle sulla piastra da ambo i lati. 3. Preparare un ripieno con pangrattato, parmigiano, sale, basilico, timo e pomodori spellati e fatti a pezzettini. Formare un composto morbido, aggiungendo un po d olio. 4. Mettere un po di ripieno su ogni fetta di melanzana e avvolgerle delicatamente. 5. Disporre su un piatto di portata e spolverare col parmigiano grattugiato.

Galette des Rois This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the 3 Kings visited the Baby Jesus. As part of French tradition, a bean or small china ornament (fève) is hidden in the cake. The person who finds the fève in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the traditional dance. Ingredients: 1/4 cup almond paste 1/4 cup white sugar 3 tablespoons unsalted butter, softened 1 egg 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 2 tablespoons all-purpose flour 1 pinch salt 1 (17.25 ounce) package frozen puff pastry, thawed 1 dry kidney bean (or fève - the small china ornament) 1 egg, beaten 1 tablespoon confectioners sugar for dusting Directions: 1. Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. 2. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. 3. Set aside. 4. Preheat the oven to 425 degrees F (220 degrees C). 5. Butter a baking sheet or line with parchment paper, and set aside. 6. Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch.

7. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. 8. Place the circle of pastry onto the prepared baking sheet. 9. Repeat with the second sheet of pastry. Refrigerate both sheets. 10. Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. 11. Press the bean or fève down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. 12. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. 13. Use a knife to make a criss-cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking. 14. Bake for 15 minutes in the preheated oven. 15. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners sugar. 16. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. 17. Transfer to a wire rack to cool. 18. Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or fève. 19. Serve warm or cold. Make sure to tell everyone about the bean or fève.

Panna Cotta al Cioccolato Bianco e Menta Ingredienti per 4 persone: 400g di panna fresca 150g di zucchero 80g di cioccolato bianco 1 bacello di vaniglia 10g di gelatina alimentare in fogli 170g di cioccolato fondente 1decilitro di latte 120g di savoiaradi morbidi menta, alkechengi Metodo: 1. Dividi la gelatina in due contenitori e ammorbidiscila in acqua fredda. Metti in una casseruola 100g di zucchero con la panna, 20 foglie di menta tritata e il bacello di vaniglia tagliato a meta, porta a ebollizione, aggiungi una parte (5g) di gelatina scolata e strizzata e, mescolatndo, lascia sobbollire per 2-3 minuti. 2. Fai intiepidire ma non solidificare. 3. Metti il cioccolato fondente tritato in una casseruola a bagnomaria e versaci il latte bollente. 4. Aggiungi la gelatina scolata e strizzata e mescola per ottenere una crema. 5. Taglia i savoiardi a dadini. Unisci il cioccolato bianco tritato alla panna cotta e versane uno strato suo fondo di 4 bicchieri. 6. Ponili nel freezer qualche minuto, ricopri la panna cotta con un po di dadini, aggiungi della salsa di cioccolato e metti in freezer. Ripeti le operazioni con i rimanenti ingredienti e tieni i bicchieri in frigorifero per 4-5 ore. 7. Prima di servire, prepara un caramello chiaro con il restante zucchero e 1 cucchiaino di acqua, caramella gli alkechengi e decora.

Choc Chip Cookies Ingredients: 350g/12¼oz unsifted flour 1 tsp bicarbonate of soda 1 tsp salt 225g/8oz butter 175g/6¼oz caster sugar 175g/6¼oz soft brown sugar 1 tsp vanilla extract 2 eggs 350g/12¼oz dark chocolate, crumbled Preparation method: 1. Preheat the oven to 190C/375F/Gas 5. 2. In a bowl, combine the flour, baking soda and salt. 3. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. 4. Beat in the eggs. Gradually beat in the flour mixture. 5. Stir in the chocolate. 6. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. 7. Wrap them in cling film and transfer to the refrigerator until ready to use. 8. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. 9. Bake for 9-11 minutes. 10. Serve.

Gelo Di Arance E Pistacchi Ingredienti per 4 persone: 6 decilitri di succo di arance filtrato 80g di zucchero 90g di amido di mais 100g di pistacchi sgusciati 6 decilitri di latte di mandorle 120g di biscotti tipo cantucci 2 stecche di cannella 1 arancia non trattata Metodo: 1. Scotta i pistacchi per qualche istante in acqua bollente poi scollali, abucciali e infine passali al mixer in modo da tritarli finemente. 2. Versa il succo di arancia in una casseruola con lo zucchero e 45g di amido di mais e,sempre mescolando, porta a ebollizione. 3. Abbassa la fiamma e cuoci qualche istante. 4. Versa la meta sul fondo di 4 bicchieri e ponili nel freezer. 5. Stempera il rimanente amido di mais con il latte di mandorle, i pistacchi tritati e 1 stecca di cannella. 6. Fai bollire mescolando con una frusta, abbassa la fiamma e cuoci qualche istante. 7. Elimina la cannella e fai intiepidire il composto senza farlo pero rapprendere. 8. Sbriciola i cantucci e distribuiscili sul primo strato di gelo di pistacchi e ripeti con gli ingredienti rimasti. 9. Metti i bicchieri in frigo e, prima di servire, decorali con una fettina di arancia e della cannella.

Pain d Épices Ingredients for 8 persons: ⅔ cup honey ½ cup hot milk ½ cup butter, softened 2 cups self-raising flour ¼ cup granulated sugar ¾ teaspoon orange zest ½ teaspoon salt ¾ teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon nutmeg ½ cup chopped toasted hazelnuts 1 egg 1 tablespoon Noisette, or hazelnut liquor Directions: 1. Preheat an oven to 350 degrees and butter an 8-inch by 8-inch square baking pan. 2. In a small bowl, mix together the honey, hot milk, and the butter; set aside to cool for 10 minutes. 3. In a separate large bowl, stir together the flour, sugar, zest, dry spices, and nuts. 4. Whisk the egg and hazelnut liquor, into the warm milk and honey mixture. 5. Add the wet ingredients to the dry ingredients and stir together until the batter is thoroughly moistened throughout. 6. Pour the batter into the buttered baking pan and bake for 30-35 minutes, until the cake tests done 1/2 inch from the centre.

Lebanese Sambusik: Cheese Filling Ingredients: 1 cup crumbled feta, ricotta 1 small onion grated ½ cup fresh parsley Salt and pepper to taste Method: 1. Combine all ingredients in a bowl and mix well. 2. Prepare the dough and by using the roller, spread it. 3. Use a cup to cut circles. 4. Fill each circle with the cheese filling, close it and cook it in the oven till they have a golden colour. Salam and sahteen

Gingerbread cookies Gingerbread was a favourite treat at festivals and fairs in medieval Europe often shaped and decorated to look like flowers, birds, animals or even armour and several cities in France and England hosted regular gingerbread fairs for centuries. Ladies often gave their favourite knights a piece of gingerbread for good luck in a tournament, or superstitiously ate a gingerbread husband to improve their chances of landing the real thing. In Germany, gingerbread cookies called Lebkuchen have long been a fixture at street festivals, often in the shape of hearts frosted with sugary messages like Alles was ich brauch bist du (All I need is you) or Du bist einfach super (You re really super). Germans also invented the concept of making gingerbread houses, probably inspired by the witch s candy cottage in the fairy tale of Hansel and Gretel. Ingredients (Zutaten): 300g treacle 630g dark sugar 220g melted butter 1260g flour 40g baking powder 80g ground ginger 80g mixed spice 4 eggs Method (die Methode): 1. Melt butter, sugar and treacle together, put the flour, eggs, baking powder and spices in a dough mixer. Gently add the melted butter, sugar and treacle. Bear for 4 min slowly with a dough attachment. 2. Roll the dough evenly into biscuit thickness, cut into desired shapes and bake for 15 min in a moderate oven 165 degrees.

Il-Kusksu Ingredjenti: 250g rikotta 150g piżelli 6 bajdiet 4 basliet imdaqqsin Ftit marġarina/żejt Pastarda Ful Stock cube tal-ħaxix Bżar u melħ Metodu: 1. Qatta l-basal f biċċiet żgħar u aqlihom ġo borma fiż-żejt jew marġarina. 2. Żid l-ilma u l-istock cube tal-ħaxix. 3. Żid il-bżar u l-melħ. 4. Qatta l-pastarda f biċċiet u itfa ġol-borma, flimkien mal-piżelli u l-ful*. 5. Kif kollox ikun sar ifqa l-bajdx u itfa fil-borma. Dan għandu jibqa sħiħ u mhux jiġi mħallat mal-ilma. Għalhekk, tħawwadx il-borma pero ara li ma tħallix kollox fuq in-nar iżżejjed. 6. Itfa r-rikotta*. 7. Servi sħun. *Hawn min flok rikotta jitfa ġbejniet tan-ngħaġ friski. *Tista titfa ful frisk (fl-istaġun tiegħu) jew ful tal-friża.

Té Organiku INGREDJENTI: Cardamon pods Imsiemer tal-qronfol Fennel Cinnamon Ginger METODU: 1. Ġo borma żgħira itfa ilma, ftit cardamon pods, imsiemer tal-qronfol, fennel seeds, nofs kuċċarina cinnamon u biċċa ginger frisk. 2. Ħalli jitgħalla fuq nar baxx għal kwarta. 3. Saffi l-ilma mill-cardamon pods, imsiemer tal-qronfol, fennel seeds u ginger. 4. Servi waħdu jew biz-zokkor jew bl-għasel. In-numru tal-ingredjenti jvarjaw skont id-daqs. Pereżempju għal tnejn min-nies biżżejjed 4 cardamon pods u 2 imsiemer tal-qronfol. Dan it-té l-aħjar li jittieħed filgħaxija.

Ingredients (Zutaten): Spitzbuben 2 1/3 cups all-purpose flour 1 1/8 cups ground almonds (almond flour) 1 cup powdered sugar 1 pinch of salt 2 teaspoons vanilla extract 7 oz. (1 3/4 sticks) butter, cold & cut into small pieces 1 egg 3/4 cup raspberry jam, or other red jam 1 teaspoon brandy, or other fruit liqueur (optional) Powdered sugar for dusting Method (die Methode): 1. In a large bowl, bring together the flour, almonds, powdered sugar, salt, and butter. 2. Add the vanilla extract to the egg and whisk lightly with a fork. 3. Add the egg mixture and the butter pieces to the dry ingredients. 4. Work the dough with your fingers, rubbing the butter into the flour until you have a breadcrumb-like consistency. Work the mixture a little more with your hands until it comes together. Do not overwork the dough. The crumbliness of the dough ensures a crisp and crunchy cookie. 5. Form the dough into a disc, wrap in cling-film and leave to rest in the fridge for at least 2 hours. 6. Line the baking trays with parchment paper, pre-heat the oven to 350 F. 7. Halve the dough and on a lightly floured surface, roll out to about 1/8 thick. 8. Using a cookie cutter shape of your choice, cut out shapes, re-rolling the dough, until it is finished. 9. Using an apple corer or another mini cookie cutter shape, cut out

the center of half of the cookies. 10. Lay out the cookies on the baking tray and bake 10-12 minutes until golden. 11. Stir the jam until smooth (adding a teaspoon of brandy or fruit liqueur if desired), and place a quarter-sized drop of jam on the whole cookie-halves. 12. Press this together with a cut-out cookie and leave to cool. When cool, dust with powdered sugar.

Lebkuchen The Lebkuchen are a wonderful German Christmas tradition that is consumed and enjoyed around the world. Lebkuchen in German means the cooking of life. It is thought that the Lebkuchen were probably the first cookies traditionally associated with Christmas. Ingredients (Zutaten) 5 cups sifted all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons baking soda 1 teaspoon ground ground cloves 1 teaspoon ground ground cinnamon 2 cups finely-chopped almonds 1/4 cup chopped candied orange peel 2 cups honey 2 cups granulated sugar 4 tablespoons whiskey 3 eggs, well beaten Milk Frosting (see recipe below) or covering chocolate Method (die Methode) 1. Preheat oven to 375 degrees F. Lightly butter an approximate 12 x 17 x 1 baking pan. 2. In a large bowl, combine flour, salt, baking soda, cloves, cinnamon, almonds, candied citron, and candied orange peel; set aside. 3. In the top of a double boiler over hot water, combine honey, sugar, and whiskey; stir until sugar is dissolved. Remove from heat and let mixture cool a little. 4. Add eggs, a little at a time, beating well after each addition; add to flour mixture and mix until well blended. 5. Spread batter onto the prepared baking pan. 6. Bake 18 to 20 minutes or until toothpick inserted in centre comes

out clean and they are light brown. 7. Remove from oven and place on a wire cooling rack. 8. While bars are baking, prepare Milk Frosting or the melted chocolate. 9. While the Lebkuchen is still hot, spread the Milk Frosting onto the top of the baked Lebkuchen with a spatula or a pastry brush. Let cool, cut into bars, and remove from pan. 10. Store, tightly covered, at room temperature to let mellow. These cookies get even better with age (if you can wait to eat them). Yields 5 dozen squares. Milk Frosting: 1 cup powdered (confectioners ) sugar 1 to 2 tablespoons milk In a small bowl, combine powdered sugar and enough milk to make frosting easy to spread.

Vanillekipferl Ingredients (Zutaten): 2 vanilla beans 2 cups all purpose flour 1 cup ground almonds 1/3 cup sugar 1 3/4 sticks (7 oz.) unsalted butter, cold, cut into small cubes 1 cup powdered sugar Method (die Methode) 1. In a large bowl, combine flour, almonds, sugar, and butter. 2. Halve the vanilla beans lengthways and scrape out the seeds. Add to the other ingredients. 3. By using your hands, rub your fingers through the flour and butter to mix well. After 2-3 minutes the mixture should resemble bread crumbs. A food processor can be used for this, but make sure to pulse carefully and not to over-mix. 4. If at this stage, if the dough is too dry and will not stick together to form a mass, incorporate another 1/2 tablespoon of butter into the mixture to moisten. 5. Form a dough ball and divide it into four. On a lightly floured surface, roll each quarter into a 1-inch roll. Wrap each roll in cling-film and let rest in the fridge for at least 12 hours. 6. Preheat the oven to 325F. Line a large baking tray with parchment paper. 7. Cut each roll into 1/2 inch discs. Form each disc into a roll and bend to create a crescent shape. Place cookies on the baking tray, being careful not to space them too closely together. 8. Bake for 20-25 mins until the edges are lightly browned. Carefully remove the cookies from the baking tray, and dust generously with powdered sugar whilst they are still warm. Leave to cool on a cooling rack.

Pudding de Noël à la Française (French Christmas Pudding) Ingredients: ½ kg chestnuts crushed finely.(chestnut puree is just as good bought in a tin) 7 tablespoons butter 2 tablespoons heavy cream 8 egg yolks 6 egg whites, beaten very stiffly vanilla Directions: 1. Crush chestnuts finely, flavour with vanilla and mix in butter. 2. Dilute with cream. 3. Pour into sieve (you do not have to do this if you are using tinned chestnut puree). 4. Add the egg yolks. 5. Fold in the whites, beaten very stiffly. 6. Pour into a charlotte mould and bake at 325 degrees Celsius for 30 minutes. 7. Turn out and when cold cover with some chocolate cream sauce.

Manakeesh is a Levantine food consisting of dough topped with cheese or thyme or ground meat, but used widely in many Levantine countries such as Lebanon, Syria, Jordan and Palestine. Similar to a pizza, it can be sliced or folded, and it can either be served for breakfast or lunch. The most popular one has thyme (Arabic: za atar) topping, which is served for breakfast with vegetables and/or red tea. The thyme itself is a vegetarian nutrient obtained from ground thyme leaves, and this powder with tiny edible sesame seeds is made into a paste with olive oil. Ingredients: 1/2 package active dry yeast 1-1/2 cups unbleached all-purpose flour 1/2 cup warm tap water 1/2 teaspoon salt 1 cup dried thyme 1 cup sumac 1 tablespoon sesame seeds 3 tablespoons olive oil Preparation: 1. Whisk together the yeast, 1 tablespoon of the flour and 1/4 cup warm water in a small bowl and let stand until mixture develops a creamy foam; about 10 minutes. (If mixture does not foam, discard and start over with new yeast). 2. Next, stir together the salt and 3/4 cups flour in a large bowl. 3. Then add yeast mixture and remaining 1/4 cup of warm water. 4. Stir until smooth, then mix in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour to make the dough start to pull away from the side of the bowl. (This dough may be wetter than familiar Italian pizza dough).

5. Knead the dough on a lightly floured surface with floured hands. Lightly re-flour the work surface and your hands when dough becomes too sticky. 6. Work the dough until it is smooth, soft and elastic; about 10 minutes. Form dough into a ball, then generously dust with flour and put in a medium bowl. 7. Cover the bowl with plastic wrap and let dough rise in a warm, draftfree place until it doubles in size; about 1 to 1-1/4 hours. 8. While dough is rising, combine thyme leaves, sumac and sesame seeds in a medium mixing bowl. Sumac is a dark red berry that grows on bushes throughout the Middle East and some parts of Italy. Sumac is sold ground or in dried seed form and can be found at most Middle Eastern markets, or can be ordered from an online specialty company. 9. Next add the olive oil to the mixture to form a paste. This paste is the zaatar mixture. 10. When the dough has fully risen, place it onto a floured surface, and press down to form into a disk shape. Spread with the zaatar mixture and place on a pizza stone or oiled pizza pan. Cook in a 350-degree oven for 3 to 4 minutes, or until the dough is crispy and brown. 11. Serve warm.

Glühwein (Mulled Wine) Ingredients (Zutaten) 1 mug water 4 tablespoons honey 16 whole cloves 2 cinnamon sticks 1 orange or 1 glass orange juice 3-4 tbsp. caster sugar 1 heaped teaspoon of any of ground allspice, nutmeg, coriander mixed together 1 bottle red wine (choose a good bottle of wine) Method (die Methode) 1. Put water in large pan and place over medium heat. 2. Add cinnamon, honey and spices 3. While honey is dissolving, cut the orange into quarter lengthways, then cut them in half so you have eight pieces. Push two of the cloves into the skin of each piece and add to the pan. Or you can simply add 1 glass of orange juice. Leave everything to simmer for about 10mins. 4. Pour in all the wine. 5. Bring the heat up. It should not boil so when bubbles start rising turn the heat off. 6. Let the pan stand for an hour or longer so the flavours develop. 7. Add sugar to taste. 8. Warm gently before serving and spoon out into a heatproof glass, leaving the oranges and cinnamon behind. Or else sieve it in a bowl. Optionally garnish with slice of lemon or fresh stick of cinnamon.

Hummus Recipe Ingredients: 2 garlic cloves, mashed and then minced 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed 2/3 cup of tahini (roasted, not raw) 1/3 cup freshly squeezed lemon juice 1/2 cup water 1/4 cup olive oil 1/2 teaspoon of salt Pine nuts (toasted) and parsley (chopped) for garnish Method: 1. In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. 2. Process until smooth. 3. Add salt, starting at a half a teaspoon, to taste. 4. Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley. 5. Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread.

Rose Water Syrup SHARAB EL WARD Rose water is used to flavour many desserts and beverages in the Middle East. This recipe is for basic syrup which can be diluted with water as a beverage or poured as a sauce over ice cream. Ingredients: 2 1/2 cups sugar 1 1/2 cups water 1/2 cup distilled rose water 1 Tbsp. lemon juice 1/2 tsp. red food colouring Method: 1. Dissolve sugar in water. 2. Strain through a fine piece of gauze. 3. Bring to a boil, add lemon juice and remove the foam which rises to the top. 4. Dilute the red coloring in a little water and add it to boiling syrup. 5. Lastly add rose water and boil another three minutes. 6. Remove from fire. 7. Cool. 8. Bottle and seal it.

Mince Pies Ingredients for 18 pies: 225g cold butter, diced 350g plain flour 100g golden caster sugar 280g mincemeat 1 small egg icing sugar, to dust Method: 1. To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. 2. Combine the pastry into a ball - don t add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later. 3. Preheat the oven to 200C/gas 6/fan 180C. 4. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. 5. Spoon 280g mincemeat into the pies. 6. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. 7. Top the pies with their lids, pressing the edges gently together to seal - you don t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month). 8. Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. 9. Leave to cool in the tin for 5 minutes, then remove to a wire rack. 10. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

Cornish Pasties For the short pastry: 1 lb flour A pinch of salt 227 g lard 57 g unsalted butter 0.15 pt water (approx) 2 eggs, for the egg wash For the filling: 1 lb topside beef 227 g potatoes 1 medium onion 57 g carrots 57 g turnip Salt and freshly ground black pepper 1 tbsp chopped parsley Worcestershire sauce Method: For the pastry: 1. Sieve the flour and salt, and chop up the lard and butter into small pieces straight from fridge. 2. Rub the lard and butter into the flour then add enough water to pull the pastry into dough. 3. Leave to rest for 30 minutes. For the filling: 1. Trim the meat of all fat and gristle and cut into small cubes and put into a bowl.

2. Chop the onion finely and add to the bowl. 3. Peel and cut the potatoes into quarter inch cubes and add to the bowl. 4. Cut the carrots and turnip (or Swede) to the same size and add to bowl and mix well. 5. Season with salt and pepper then add a splash of Worcestershire sauce. Add chopped parsley. And finally: 1. Cut the pastry into 4, pin out then cut into circles 6 across. Make the egg wash with a spoonful of water and brush the edges of the pastry. 2. Pile some filling into middle of each pastry piece and spread in a line across the centre 3. Fold the pastry over and up to make a seal on top of the filling, then using your thumb and forefinger, crimp the edges in a wavy fashion. 4. Brush with egg wash and make a hole in the top for the steam to escape. 5. Bake at 200C for 30 minutes then 180C for a further 20 minutes. 6. Serve hot or cold.

Christmas Pudding Preparation time: Cooking Time: Marinating Time: Total Time: 45 minutes 8 hours 12 hours 20 hours, 45 minutes INGREDIENTS: (Serves 8 10 persons) 450gr dried mixed fruit (use golden raisins, raisins & currants) 25gr mixed candied peel, finely chopped 1 small cooking apple, peeled, cored & finely chopped Grated zest & juice Half large orange & half lemon 4 tbsp brandy, plus a little extra for soaking at the end 55gr self-raising flour, sifted 1 level tsp ground mixed spice 1 and a half tsp ground cinnamon 110gr shredded suet (beef or vegetarian) 110gr soft, brown sugar 110gr white, fresh breadcrumbs 25gr whole shelled almonds, roughly chopped 2 large, fresh eggs PREPARATION: 1. Lightly butter a 2 and a half pint pudding basin. 2. Place the dried fruit, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight. 3. Stir together the flour, mixed spice and cinnamon in a large mixing bowl. Add the suet, sugar, lemon and orange zest, breadcrumbs and nuts, and stir well until all the ingredients are well mixed. Finally add

the marinated fruits and stir well again. 4. Beat the eggs lightly in a small bowl and then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency. 5. Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double-layer of greaseproof paper or baking parchment, then a layer of aluminium foil and tie securely with string. 6. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown colour when cooked. The pudding is not a light cake but instead is a dark, sticky and dense sponge. 7. Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas Day. 8. On Christmas Day, reheat the pudding by steaming again for about an hour. Serve with Brandy or Rum Sauce, Brandy Butter or Custard.

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