Starters

Starter 

SPAIN

Cheese roll with berries and nuts

https://photos.app.goo.gl/U1u982kAP5cpMRK96

Starter 

POLAND

Ingredients

1 kg of red beets

1.5 litters of water or vegetable broth

1 medium carrot

1 small parsley root

a piece of leek - about 10 cm

Beetroot sourdough one glass

half a cup of soaked mushroom water*

spices: 5 grains each of allspice and black pepper, a bay leaf, a pinch of salt, a teaspoon of sugar 

PREPARATION

Start with dried mushrooms. You can prepare them the day before. It is enough to pour 20 grams of dried mushrooms with less than a glass of water and leave it overnight to soak. 

You can additionally cook the mushrooms for about 5 minutes together with the water in which they were soaked.Pour 1.5 liters of water or homemade, delicate vegetable broth into a pot. Wash, peel and slice the beets and carrots. Cut the parsley and leek into several parts and add to the soup as well. Add the herb seeds, pepper and bay leaf. Cook the soup, covered, for about 1.5 hours from the moment it boils.

After this time, drain all the ingredients for the soup . Additionally, strain the borscht through a sieve. Add a glass of sourdough to the broth - beetroot sourdough. Also add the mushroom broth and add a teaspoon of sugar and a large pinch of salt.

STARTER 

ITALY

GOURMET PANETTONE

Ingredients:

1 Kg pf gourmet panettone

200 g fo mayonnaise

100 g of softened butter

Salt and pepper

Vegetables in oil or in vinegar

Slices of ham

Creamy cheeses (robiola or philadelphia)

Rocket or mixed salad

Boiled eggs

PREPARATION

1. Cut the panettone horizontally into slices

2. Remove the top of each slice to place the filling

3. Prepare the filling: mix 100 g of softened butter with 100 g of mayonnaise, salt and pepper; mix 100 g of cream cheese with 50 g of mayonnaise and salt

3. Spread the ham with rocket or mixed salad

4. Put vegetables on the filling

5. Spread the different fillings on the panettone slices; alternate them as desired

6. Decorate the top with ham, eggs or slices of picked vegetables

7. Cur the panettone into cubes or slices and serve

Italian 

Main Course 

LASAGNA

Ingredients

2 celeries

2 carrots

1 onion

6 eggs

1 kg tomato sauce

500g minced beef

2 scamorza (typical italian cheese)

300g parmesan cheese

Extravergin oil

Salt

500g of egg pasta sheets

Preparation of the ragù

1. Chop celery, onion and carrot

2. Put the oil in a pan

3. Fry celery, carrots and onion in the oil

4. Add and cook the minced meat in the pan

5. Add the tomato puree and cook for an hour and half

Preparation of the filling

1. Boil the eggs

2.Once cooked, remove the shell and chop them

3.Chop the mozzarella (another typical italian cheese)

Assembling the lasagna

1. Grease the pan with meat sauce

2. Put a layer of egg pastry

3. Put a layer of meat sauce, grated parmesan, chopped egg and scamorza

4. Repeat the process until the ingredients are exhausted

5. Bake the lasagna at 180°C for 30/40 minutes.

BAKED LAMB WITH POTATOES

INGREDIENTS

1kg lamb pieces (shoulder or leg)

800g of  potatoes

2 spring of rosemary

2 garlic cloves 

1 glass of dry white wine

Extravirgin olive oil

Salt and pepper

PREPARATION OF THE LAMB

1. Wash the lamb pieces with water and dry them with assorbent paper

2. Wash and mix the lamb with salt, pepper, rosmary and oil. then let it rest for 30 minutes.

PREPARATION OF POTATOES

1. Peel the potatoes, cut them into wedges and rinse them under water

2. Mix them with salt, pepper, garlic gloves, oil and rosemary.

PROCEDURE

Put the lamb and potatoes in a baking dish, add white wine, oil and mix them. Cook in the oven at 180°C for about 1h and 30m.

Serve the lamb with crispy potatoes.

Main Course -Türkiye

Dish 1.

HÜNKARBEĞENDİ

For the eggplant puree;

Dish 2.

There are two different rumors. First one is that Empress Eugenie brought her cook when she came to İstanbul. While her cook was preparing bechamel sauce, it caught the Ottoman cook’s attention and he tried something new when he added roasted eggplant into the bechamel sauce. He later added the meat on top of the mixture and served it to the sultan. The Sultan loved it so much, that the dish was called hünkar beğendi which roughly translates to, “Sultan’s Delight” , lamb stew served on mashed eggplant.
The second rumor is; Sultan Abdülâziz was preparing for a feast for Empress Eugenie’s arrival and to honor her, however he did not like the meals prepared for Eugenie as he was pretty excited. Lastly, when the cooks finally prepared something that the Sultan liked, they named it “Sultan’s Delight”. It is said that Empress Eugenie liked it so much that she took the recipe back to her country with her.

       Desserts

Dessert 

Greek melomakarona!

Dessert SPAIN.

MARZIPAN

https://photos.app.goo.gl/U1u982kAP5cpMRK96

Italian dessert

Almonds brittle

Ingredients:

200 g of almonds

100g of sugar

Half of a lemon

Steps to make it

1. Toast the almonds in the oven at 180°C for about 10 minutes

2. In a pan, add the sugar and prepare the caramel 

3. Stir the sugar until it becomes caramel 

4. Add the toasted almonds to the caramel and mix them

5. Put the almonds and caramel on a parchment paper and spread it using half of a lemon

6. Cut the brittle in rectangular pieces and let it cook completely 

Enjoy your meal and

have a very merry Christmas!