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Mary Hofstetter

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Adlandpro cookbook- Traditional Christmas Dishes From Around The World
11/26/2006 3:26:35 PM
We have a special request from a favorite friend in Spain, who would like to have a page just for traditional Christmas dishes---those dishes so special that we only serve them at Holiday time. Tell a story or a tradition with your recipe.
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Jenny SJ

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Re: Adlandpro cookbook- Traditional Christmas Dishes From Around The World
11/26/2006 4:52:50 PM
Hello Mary,

Thanks for starting up this thread.  I thought it will be very interesting if we can share recipes of Christmas Fare throughout the world.  Each country and, indeed,  region has its own Christmas traditions as far as the table is concerned.  Some old, some new, but often an interesting variation on our own menus.

I've cooked for Christmas in three difference "languages" during my life - English, Swedish and now  Spanish.

This recipe is a starter or hors d'oevre that we serve in my home on Chritmas Eve, when we share our big Christmas meal in Spain.

It is a tropical sea food salad.  I live in a sub tropical agricultural area and all the ingredients,  (apart from the seafood - now sadly "bought in" are grown in this zone).  It is a new tradition.

Granada Tropical Christmas Salad (8 people - you have less?!)

1  cos or iceberg lettuce washed and shredded
2  mangoes - cut into cubes
4 kiwis         -  peeled and sliced
2  avocado pears (hass variety is best)  peeled and cut into cubes
1  dutch or 2 small cucumbers - peeled and cut in slices
2  large salad tomatoes - sliced
I red  pepper - dry fried and sliced

1 lb (1/2 kilo) of large fresh or cooked prawns or frozen ones in their    shells - defrosted

Sauce

1/2  pint /1/4 litre  home made maayonaise
3 tablespoons of tomato puree
ground pecan or pistacio nuts, to taste
2 cloves of garlic - crushed
Salt and black pepper to taste
Juice of 1/4 to whole lemon, depending on size
1/4 teaspoon fresh oregano

Lay out salad ingredients on a decorative serving plate, in the most pleasing way that you can.

Using an almost dry frying pan (just a drop of oil at most), sprinkle a little salt over them and  fry the prawns until they change colour to the dark pink of cooked prawns and start to crisp.

Repeat this with the red pepper cut into strips

Put on prawns and fried peppers on top of the salad ingredients.

Mix the sauce ingredients and pour over the salad, or serve in a separate dish, according to taste.


This is quick and simple to prepare and makes a tasty starter tham can be prepared and left in the fridge whilst you are busy with the rest of the meal.

Enjoy.
Love
Jenny

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Eva
Eva Gutray

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Re: Adlandpro cookbook- Traditional Christmas Dishes From Around The World
11/26/2006 4:57:42 PM
11-27-2005 Tasmania - Australia
 
Dear AdlandPro Friends .
 
 
Good question, in my mother country formal Czechoslovakia we have many different customs, but the poppy seed and walnuts loaf is baked everywhere this is more or less a traditional cakes. But in Australia fruit cake or fruit puding.
 
Usually the meal for the evening of 24 December when we celebrate Christmas is served and consist:
 
Sour cabbage soup :
diced one onion finely chopped cabbage ( these days you can purchase in tin or glass jar or plastic bag sour cabbage that you place in dish few days earlier with triple amount of water )
this is cook slowly  with smoked sausages good is csabai Hungarian sausage mild and chopped dry mushrooms that we soaked before been chopped finely, some peppercorns and bay leave is add. Served with the sausage sliced and some potato is added that been cooked separately ( you can spare few from those that you cooked for potato salad.)
 
In Europe we eat karp ( carp ) these fish is place in bath tube full of fresh water and the carp is keep there few days before slaughter. Mostly is prepared as schnitzel  cut pieces are dusted with plain flour bathed in whipped eggs and covered with bread crumbs and fry. Served with potato salad that is made from boiled with  skin potatoes that are peeled when still warm and cubed, to these we add one tin of peas and carrots, tea spoon French mustard some pepper and salt to your taste and finely chopped parsley one apple diced and cooked celeriac ( can be use preserved ) one or two pickled cucumbers finely chopped add mayonnaise to your liking.
 
The table consist lots of small savouries or open sandwiches and hips of small cookies. The star is walnut torte that we make for New Year also
 
Walnut torte:
 
5 Eggs separated ( whip the egg white )
5 table spoons white sugar whip with 5 egg yolks, add 5 table spoons of grated walnut and 5 table spoon of plain flour that 1 tea spoon of baking powder been added. Mix these with the whipped egg white to a egg yolks and spread evenly on greased and flour dusted baking dish bake on 180 in Owen if the top of cake browning place greased paper on top. To be certain that the torte is baked pierce the middle with knife and if come clear out then is done.
 
Cream : day before bring to boil 600 ml of cream and melt in these 150 of dark chocolate next day whip and fill the torte, decorate to your liking.
 
Warm Regards Eva
 
Non for Profit Organization from Tasmania - Australia GLOBAL HARMONY PEOPLE HELP PEOPLE WHERE? AT http://worldwin-ecard.com
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Re: Adlandpro cookbook- Traditional Christmas Dishes From Around The World
11/26/2006 10:38:20 PM
This is my Grandmother's recipe for christmas Pudding with a delicious brandy sauce, The pudding recipe has been passed down through the family and before we changed to decimal currency in the 1960's my mum used to hide silver sixpences in the pudding before she cooked it ,for good luck. . It is also considered good luck to have lots of people stir the pudding when you are preparing it..The brandy sauce is a more recent addition-T This recipe was from a favourite elderly aunt who has since passed on. I still prefer the traditional christmas lunch of fresh seafood entree, Roast turkey and vegetables, followed by Christmas Pudding with brandy saucel. There is nothing bettter in this world than left over cold christmas pudding for breakfast on Boxing day. CHRISTMAS PUDDING.... Prepare the fruit the night before and soak in a little (well a cup or so)of brandy. 8oz butter 8oz brown sugar. 4 eggs 8oz each of Raisins,currrent and sultanas. 2oz chopped blanched almonds some glaced lemon peel. 1/2 teaspoon carb- soda. 4oz breadcrumbs. 8oz plain flour. 1 teaspoon each of cinnamon and mixed spice. Cream the butter and the sugar,add the eggs. Sift the dry ingredients and add to the fruit mixture,then mix in the creamed butter mixture. lastly add a little more brandy.(well not too little, give it a good slug.) Stir well. Spoon into a pudding basin and steam for 8 hours.(cover with gladbake paper and alfoil before clipping on the lid) When cooked pour a litle more brandy over the top of the hot pudding. This is best made weeks ahead and kept in the fridge in the basin. To reheat turn out and microwave for a few minutes or steam it for another hour un til heated through.. To serve , turn it out onto a plate,add a sprig of holly, pour over about half a cup of warm brandy and flame it. Serve with the brandy sauce. Brandy Sauce, 1 egg 3/4 cup of caastor sugar brandy to suite. 1/2 cup of whipped cream pinch of salt. Seperate the egg white and whisk Gradually add the sugar,salt and yolk.Fold in the whipped cream and brandy. .
FREE TO JOIN!!!! You deserver a piece of the action. AGLOCO - www.agloco.com/r/BBBC0506 http://www.wealthtoolbox.com/?ref=jennrai@iinet.net.au
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