What to cook for Christmas menu. Dishes to cook for Christmas

As you know, there is a Catholic Christmas and an Orthodox Christmas, and yet it is difficult to find even two Catholic or Orthodox countries that would have absolutely identical Christmas dishes and a Christmas menu. The Christmas table should not only satisfy the family, but also symbolize abundance and the beginning of a new life. Traditional Christmas dishes in different countries are very diverse; in connection with the end of Lent, a wide variety of foods are allowed. For example, from the end of November to January 7, the Orthodox Nativity fast lasts; the Nativity fast menu is an excellent way not only to cleanse yourself spiritually, but also physically. Meals during the Nativity Fast excludes fatty animal foods; fish can be eaten several times a week. But after Lent, recipes for Christmas dishes are more varied, there are meat, fish, and dairy products.

For Western European countries, Christmas baking recipes are especially typical for sweet dishes. At this time, houses and markets are truly filled with Christmas baked goods. Christmas baking recipe is Christmas cookies, as well as Christmas gingerbread. Christmas cake and Christmas candy recipes are also very popular. England even has a special English Christmas cake. The recipe for Christmas cookies is simple, the main thing is the beautiful design. To please your loved ones and especially children, we offer you a recipe for Christmas gingerbread cookies. You will need flour, sugar, soda, eggs, butter, cocoa, honey, spices. After mixing the ingredients and kneading the dough, you should put it in the refrigerator overnight so that it infuses and is saturated with spices, in which case you will get especially fragrant Christmas gingerbread cookies. The recipe for Christmas gingerbread cookies will also require a certain artistic taste from you, because you will need to sculpt human, animal, or some kind of geometric figures from the dough. After this, the cookies are baked in the oven and decorated with icing. Christmas cookies are prepared in much the same way. The Christmas cake recipe is very popular in England. It is prepared with dried fruits and nuts, and soaked in some kind of alcohol. For Orthodox Christians, Christmas sweets are primarily Christmas kutia and Christmas pastries, for example, Christmas pie. A recipe that creates a holiday for children is lollipops in the shape of cockerels. The ideal option for Christmas baking would be Christmas tea. It is made from black tea, ginger, cinnamon and orange zest.

Also in many European countries, a mandatory Christmas dish is Christmas goose, Christmas duck or Christmas turkey. Christmas goose is prepared in Germany, Denmark, Greece, and Russia. You definitely won’t regret it if a Christmas goose appears on your table. The Christmas goose recipe usually uses apples and prunes. Christmas turkey is a recipe that is typical for England and the USA. Christmas salad is often served with meat dishes, the recipe for which may differ in different countries.

Before the Orthodox bright holiday, Christians observe the Nativity Fast for a month. It ends on January 6th. During this time, you are allowed to eat low-fat dishes, and on the night of January 7, when the first star rises, everyone sits down for a ceremonial meal.

And, of course, every housewife makes sure that the table does not look sparse, and that family and friends can enjoy a variety of treats. This means that all representatives of the fair sex are probably interested in what is best to cook for Christmas in order to pamper their household and guests with wonderful dinners.

According to tradition, on this day there should be no less than 12 treats on the table, among which kutia takes pride of place. And when you think about what to cook for Christmas, be sure to think about Sochiva. To create this mysterious supper, they mainly take cereals, honey, dried fruits, poppy seeds, and sometimes almond milk is used.

It is with this dish that the festive lunch begins. And also, the Slavic table is not complete without uzvar, this is a simple compote of dried fruits. No less important and one of the obligatory treats is cabbage. The children were spoiled with roe deer, ordinary gingerbread cookies that are baked in the shape of animals.

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When creating a holiday menu and thinking about what to cook for Christmas 2019, do not forget about old traditions, but also do not exclude new and varied dinners. Today, every housewife can afford to pamper her household and guests with all kinds of treats, meat, fruit, and vegetables.

And so that you can quickly and easily cope with the creation of these culinary masterpieces, we bring to your attention the best recipes for Christmas 2019.

Kutya recipes for Christmas can be completely different, but now we invite you to pay attention to this Sochivo. So that even a novice housewife could prepare such a festive dish, we present a step-by-step cooking process and photos. Kutya turns out very tasty, beautiful and healthy.

Ingredients:

rice - 1 bowl;
water – 2 bowls;
candied fruits – 1 handful;
dried apricots – 1 handful;
walnuts – 1 handful;
poppy seeds – 5 tbsp;
honey - to your taste;
salt - on the tip of the knife.

Preparation:

Wash the rice thoroughly, pour boiling water over it, and leave for 15 minutes. When the cereal swells a little, crush it until soft.

Cut dried apricots and candied fruits into small cubes.

Mix with rice, add poppy seeds and honey to your taste.

Then we supplement the dish with coarsely chopped nuts, mix again and serve the beautiful and appetizing kutya to the table.

Advice!

For a variety of tastes, you can add other sweet ingredients, and even seeds.

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This meat dish will captivate you with its extraordinary taste, juiciness and pleasant aroma. Be sure to take note of the recipe for this amazing meat treat.

Ingredients:

boiled goose breast – 300 g;
prunes – 120 g;
Jasmine rice – 0.5 tbsp.;
water – 270 ml;
garlic – 3 cloves;
a mixture of peppers, salt - to your taste;
butter – 60 g.

Preparation:

We process the goose or take the poultry breast, place it in a container with water, bring to a boil, skim off the foam, and cook for 2 hours.
Cut the finished meat into medium pieces.

Wash the rice, add water, and boil for 15 minutes.
Rinse the prunes and place them in boiling water for 10 minutes.
Take the butter and divide it into 4 equal parts.
Place one piece in a frying pan, saute the chopped garlic, add oil and meat, fry together.

Then throw in the rice, fresh ground peppers, salt, a third of the oil, and after 5 minutes add the chopped prunes and the remaining oil.

Mix everything well and after 5 minutes remove from the stove.

Serve a fragrant holiday dish to the table.

Advice!

To make the meat more juicy and acquire some sourness, you can add a little lemon juice.

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This treat is an indispensable decoration for the Christmas table. Be sure to cook meat according to this recipe, and you will be pleased with the result.

Ingredients:

chicken drumsticks – 1 kg;
onions – 2 pcs.;
white loaf – 0.5 pcs.;
olive oil – 1 tbsp;
a mixture of peppers, dried garlic, a pinch of salt;
pitted olives – 0.5 cans;

Preparation:

We wash the drumsticks, remove all excess, dry them, salt, pepper, and grease with olive oil.

Peel the onion, rinse, chop into half rings, and then mix with meat, leave for 1 hour.

We cut the wheat bread into pieces, place it in a greased pan in an even layer, lay out the drumsticks, onions, and also olives, cut in half, on top.

Place the dish in the oven to bake for 25 minutes at 180 degrees.

An incredibly tasty and mouth-watering treat is ready.

Advice!

You can use Provençal herbs as spices to create more aromatic and piquant meat.

We couldn't help but tell you about this wonderful holiday snack. The dish is prepared quite easily and simply, and the result is juicy, tender, aromatic and incredibly appetizing.

Ingredients:

beef liver – 1 kg;
carrots – 1 pc.;
onions – 1 pc.;
processed cheese – 150 g;
butter – 50 g;
garlic – 2 cloves;
salt, seasoning - to your taste;
vegetable oil – 2 tbsp.

Preparation:

Rinse the liver, chop it into pieces, and send it to simmer in a container with water for half an hour.

Mix softened butter with melted cheese until smooth, add chopped garlic and salt.

Sauté grated carrots with onions, cut into medium cubes, in a frying pan with vegetable oil.
Using a blender or mixer, beat in the liver with fried vegetables, add salt and season with spices.

Take a parchment sheet, spread the resulting mixture on top, and then the butter and cheese mass.

Roll the dough into a roll, wrap it in parchment, and place it in the refrigerator for 3 hours.

Then cut and serve.

Advice!

Processed cheese can be replaced with any hard variety, it will turn out very tasty.

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Christmas baking is a must at the holiday table. This cake has a rich and rich taste and an extraordinary aroma.

Ingredients:

butter – 250 g;
chicken eggs – 4 pcs.;
brown sugar – 250 g;
wheat flour – 300 g;
nuts – 150 g;
mixture of dried fruits (light raisins - 200 g, dark raisins - 200 g, dried cherries - 150 g, dried cranberries 0 150 g, dried apricots - 250 g, prunes - 150 g, hazelnuts - 150 g) - 1150 g;
spices (¼ tsp each of cinnamon, ginger, nutmeg, ground cloves) - 1 tsp;
soda – 1 tsp;
alcohol – 500 ml.

Preparation:

Rinse the dried fruits and dry them.

Chop the fruit into small pieces and pour in an alcoholic drink for 2 hours.
An hour before baking the cake, take out the fruit to allow the excess liquid to drain.

Mix butter and sugar.
Beat the eggs and add to the butter mixture.
Let's start kneading the dough, today we are using a large bowl. Sift flour, spices, soda into it. Add fruits and mix thoroughly.

We also transfer the oil mixture here.
We take out two forms, cover the bottom with parchment, grease with butter, wrap the container in newspaper on top, fold it into long hair, then with a cloth soaked in water, and tie it with a rope to hold it all in place.
Place the dough into the prepared containers, level it with wet hands, cover with foil, place the dough in a cold oven, heat to 134 degrees, bake for 4 hours.

We leave the cupcakes in the molds until the morning, and then carefully remove them, pour over any alcoholic drink and we can enjoy.

Advice!

For cooking, you can use brandy, cognac, wine, as well as juice or sweet water. It is better to soak fruits in advance; they should stand for at least 3 days.

And, of course, there must be salads on the festive table, and now we bring to your attention an interesting recipe for a delicious dish that will become a real highlight of the festive meal.

Ingredients:

bell pepper – 3 pcs.;
boiled or baked beef – 300 g;
carrots – 3 pcs.;
Chinese cabbage – 300 g;
sunflower oil for deep frying – 1 tbsp.;
sour cream – 200 g;
Dijon mustard – 1 tbsp;
sweet ground paprika;
greens (parsley, dill, cilantro);
chicken eggs – 3 pcs.;
salt - to your taste;
dry garlic – 0.5 tsp;
canned corn – 0.5 cans;
lemon juice – 1 tbsp.

Preparation:

Rinse the bell pepper and cut into strips.

We do the same with carrots.
Thinly chop the meat.
Shred the Beijing cabbage.
Take a cauldron, heat the vegetable oil, sauté the carrots until golden.
Transfer the vegetable to paper towels to absorb excess oil.

Fry the peppers and also place them on paper.
Now let’s make the dressing, mix sour cream with Dijon mustard, salt, lemon juice, garlic and paprika.
Mix all the prepared ingredients with the sauce, add corn, salt the dish to your taste and serve.

Advice!

Sour cream can be replaced with natural yogurt without additives, the result will also be tasty and appetizing.

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This wonderful treat will give everyone a truly festive mood, many pleasant impressions and will surprise you with its amazing taste and bright, appetizing appearance.

Ingredients:

turkey breast – 1 pc.;
cashew nuts – 1 tbsp;
mayonnaise – 1 tbsp;
grapes – 20 pcs.;
chicken eggs – 2 pcs.;
hard cheese – 70 g.

Preparation:

Three breasts on a grater.
Grind the nuts with a blender.
Mix the prepared ingredients with mayonnaise and place in the mold, depicting a crescent moon.

Grate three grapes, cheese and yolks.
Lay out alternately in layers.
We decorate the dish with protein, stars cut out of cheese, grapes, peppers and enjoy the amazing masterpiece.

Advice!

Turkey breast can be fried, boiled or smoked.

There are different recipes for this amazing and popular dessert, which we now propose to get acquainted with. This treat will captivate you with its extraordinary appearance and mind-blowing taste.

Ingredients:

poppy – 250 g;
walnuts – 35 g;
raisins – 35 g;
margarine – 125 g;
sugar – 200 g;
baking powder – 10 g;
chicken eggs – 4 pcs.;
semolina – 7 tbsp;
apples – 4 pcs.;
milk – 0.5 l;
water – 1.2 l;
vegetable oil for greasing the mold.

Preparation:

Let's start with the poppy. We take gauze, fold it in two layers, pour poppy seeds into it, place it in a container with water, rinse it, and then hang it up to drain off excess liquid.

We take out a convenient bowl, put poppy seeds into it, pour in boiling water, cover with a lid, let it sit for 10 minutes. Drain the water and repeat this procedure several more times. Be sure to dry the poppy seeds.
Pour milk into a saucepan, boil, add poppy seeds, cook on low heat for 7 minutes, and then dry.

Grind the poppy seeds using a blender, meat grinder or coffee grinder.
Now fill the raisins with warm water, rinse and dry.
Finely chop the nuts.
Let's prepare the dance. Separate the whites from the yolks, beat the first component with sugar.

Here we also add yolks, margarine, which we melt in advance, poppy seeds, nuts, raisins, grated apple, baking powder, semolina, mix thoroughly.
Take a rectangular shape, put parchment on the bottom, grease with oil, pour in the dough, bake in the oven for 50 minutes at 160 degrees.

Let the baked goods cool, cut into pieces and serve.

Advice!

You can also experiment and add dried fruits and candied fruits to the dough, it will turn out divine.

Crispy, aromatic, tasty, appetizing chicken will look very bright on the holiday table. So be sure to prepare this amazing dinner for your friends and family on Christmas night.

Ingredients:

chicken – 1 piece;
lemon – 2 pcs.;
oranges – 4 pcs.;
apple – 2 pcs.;
banana – 1 pc.;
prunes – 6 pcs.;
red table wine – 150 ml;
cashews – 2 tbsp;
sugar – 7 tbsp;
butter and olive oil for greasing;

Preparation:

Peel the lemon and oranges and cut into circles.

We wash the chicken, add salt and pepper, and fill the carcass with chopped candied fruits.

Grease the bird with olive oil and bake in the oven for 1 hour 20 minutes at 180 degrees.

We are preparing the side dish. Peel banana, lemon, orange, apples, chop into circles.
Fill the prunes with warm water and leave for 15 minutes.

Pour wine into a saucepan, heat over low heat, mix with sugar and cashews.
Cover the pan with paper, grease with butter, lay out apples, dried fruits, bananas, oranges, lemon, season with wine syrup, bake in the oven for 20 minutes at 200 degrees.

Drain the liquid from the fruit and place it on a plate.
Place the chicken on top and bring this delicious savory dish to the table.

Advice!

You can experiment and supplement the meat with other fruits and citruses.

Such an amazing lunch will give you an unforgettable mood during the gala meal and will captivate you with its chic taste, aroma and appetizing appearance. Be sure to prepare this salad, believe me, everyone will be delighted.

Ingredients:

green beans – 100 g;
boiled potatoes – 2 pcs.;
chicken eggs – 4 pcs.;
pickled cucumbers – 3 pcs.;
bell red pepper – 1 pc.;
canned tuna – 2 cans;
red onion – 1 pc.;
salt, pepper - to your taste.

Preparation:

Boil the beans for 6 minutes, transfer to a colander, and cool.
Open the canned food and place the tuna on a plate.

Peel the onion and chop it.
Cut bell peppers, cucumbers, eggs, potatoes into pieces.

Mix all the prepared ingredients with lemon juice and vegetable oil, add salt and pepper and immediately serve the dish.

Advice!

If desired, pickles can be replaced with fresh or pickled capers.

Such an appetizer will never be out of place, especially on a holiday table. Everyone should enjoy the best and most delicious treats on Christmas Day, which means you are sure to spoil your friends and family with this wonderful salad.

Ingredients:

hard cheese – 200 g;
apple – 1 pc.;
pomegranate – 1 pc.;
carrots – 1 pc.;
eggs – 3 pcs.;
onion – 1 pc.;
mayonnaise;
dill - sprig.

Kutya- the main dish with which the Christmas meal begins. It symbolizes prosperity and well-being in the home and is always made sweet - with honey, poppy seeds, dried fruits, candied fruits, sugar, uzvar - so that the whole family can live sweetly the whole next day. Kutya is a grain, which means it is a symbol of eternal rebirth and faith in Christ.

Pies and pies must definitely be on the Christmas table near the owner of the house: baked goods and dough dishes symbolize solar masculine energy. Bake different pies, even a little at a time - with poppy seeds, potatoes, cabbage, porridge, vegetables...

Fish is the personification of feminine energy, water, and there should also be enough of it, several types - fried fish, stewed, salted - especially if a woman dreams of a son or daughter. In addition, fish is an ancient symbol of Christ, and therefore fish dishes are a must on the table on January 6th.

Vareniki- a symbol of prosperity and heavenly life, because the righteous are destined to go to heaven, where they will be like dumplings in butter. Dumplings can have a variety of fillings: potatoes, potatoes and mushrooms, cabbage, cabbage with mushrooms, sweet versions - with poppy seeds, prunes, dried fruits...

Dishes made from peas and beans They are also very important on the table on Holy Evening: it is believed that legumes will bring prosperity to the house. They also symbolize God's eternal spring - rebirth after decline.

Stuffed cabbage rolls are symbolic by their name alone: the dove is a symbol of God's harmony and beauty, peace and love.

The first dishes are also placed on the table on Holy Eve - borscht with beet kvass or cabbage. Both are prepared from simple plant ingredients, and this simplicity gives rise to harmony and satisfying food. So a person, working on himself every day, becomes cleaner and wiser. In some regions, ears are added to borscht with a filling - potatoes, cabbage or mushrooms (prepared according to the recipe for dumplings, they look like small dumplings).

Uzvar- a decoction of dried fruits - symbolizes living water, which cleanses the soul and body. This task is solved far from just symbolically: prepared from home drying, or perhaps with the addition of dried aromatic herbs (melissa, mint, rose petals) and fruits (rose hips, chokeberry), with the addition of apple or pear juice, it gives a really powerful charge of good mood and strengthens the immune system.

In total, the list of 12 Christmas dishes looks like this:

kutya,
uzvar,
pies and donuts,
mushrooms,
cabbage rolls,
fish,
borsch,
vinaigrette (or another variation of salad with beets, simple vegetables and fragrant sunflower oil),
potato dumplings,
dumplings with cabbage,
beans or peas
homemade pickles.

12 dishes may not have been the only treat on a traditional table. Potato dishes were welcomed - for example, potato pancakes. Round, golden, they symbolized the sun.

Below we offer you the best recipes for 12 dishes for Christmas Eve.

Rich kutya recipe

Kutya can be prepared not only from wheat, but also from barley, rice, with the addition of different varieties of nuts and various sweets. To prepare rich kutya for Christmas, you will need:

1 cup wheat for kutya,
1 glass poppy seeds,
a handful of crushed walnuts,
a handful of raisins,
4 tablespoons honey,
2-3 tablespoons of powdered sugar.

How to cook rich kutia

Steam the poppy seeds with boiling water and leave overnight. In a separate bowl, steam the wheat with boiling water and leave overnight. Drain the excess liquid from the poppy seed, steam it again, immediately drain the water and dry the poppy seed (it is convenient to use a cotton towel for this purpose).

Fill the wheat with fresh water (the volume is twice as much as the grains), bring to a steady boil, let cool, drain the water and repeat the procedure again. If you have regular wheat that has not been processed for kutya, this method will not work: after steaming, boil wheat with a pestle in a mortar, and then cook over low heat until soft.

Pass the poppy seeds through a meat grinder twice. Mix all the components of the kutia, adjust to the desired level of sweetness with sugar or honey. You can add various candied fruits, cognac or rum, as well as pieces of chocolate or halva to kutya.

Dried fruit uzvar recipe

How to prepare uzvar? Very simple! You will need:

1.5 cups of dried apples, pears, apricots and rose hips,
3 tablespoons sugar,
5 liters of water.

How to cook uzvar

Rinse the dryer, place it in a saucepan, add sugar and cover with water. Place over low heat, cover with a lid and bring to a boil. After the uzvar boils, boil it for 1 minute and immediately turn it off, do not remove the lid and let the uzvar cool completely in this form.

Spices - cinnamon, cloves, star anise, ginger - will help make the uzvar more modern in spirit and subtler in taste.

Stuffed cabbage rolls with mushrooms

Stuffed cabbage rolls are not nearly as complicated a dish as it might seem. You will need the following ingredients:

1 head of cabbage,
800 grams of fresh or frozen mushrooms (equivalent to 100 grams of dried mushrooms),
1 cup boiled fluffy rice,
1 small onion
2 heaped tablespoons of tomato paste,
1 bay leaf,
2 peas of allspice,
5 tablespoons vegetable oil,
water,
salt.

It is believed that flat cabbage is ideal for cabbage rolls, not a round one: it is looser in structure, its leaves separate better and are more elastic.

How to cook cabbage rolls with mushrooms

Boil the cabbage for 3-4 minutes, dry. Trim the hard veins, roll the leaves with a rolling pin - this will make them softer and more manageable.

Boil the mushrooms until tender, chop finely. Also finely chop the onion and fry together with the mushrooms in 3 tablespoons of vegetable oil. Mix with rice and add salt to taste.

Wrap 2-3 spoons of filling in each leaf, roll up the cabbage rolls and fry them for a few minutes on each side in the remaining oil. Place in a cast iron or thick bottomed pan.

Dilute the tomato paste with boiling water, pour in the cabbage rolls so that the water takes up 2/3 of the volume of the cabbage rolls in the pan, add spices and simmer over low heat.

If you like the cabbage to completely steam and not be felt, simmer for 1.5-2 hours. If the cabbage is tender enough and you like its taste, simmer for about an hour.

Herring in Uzhgorod style

The birthplace of this delicious dish is western Ukraine. Prepare it for Holy Evening:

1 fat lightly salted herring,
2 medium sweet apples,
3/4 cup walnut kernels,
1 small onion,
4 tablespoons each of lemon juice and refined sunflower oil,
1 tablespoon honey,
1 teaspoon mustard,
0.25 teaspoon ground cumin.

How to cook herring in Uzhgorod style

Cut off the head and fins of the herring, remove the skin, cut into boneless fillets and cut into small pieces. Divide the onion in half, cut one half into thin half rings.

Peel 1 apple, cut into thin slices, mix with onion and herring. Peel the second apple and remove seeds, place in a blender, add the other half of the onion, nuts, lemon juice, oil, mustard, honey and cumin, blend into a homogeneous sauce. Pour the sauce over the herring and refrigerate for several hours before serving.

Fill the beans with cold water in advance and leave for 6-8 hours. Rinse, add fresh water and boil until tender. Finely chop the onion, squeeze the cabbage from the brine.

Heat the oil in a frying pan, add the onion and cabbage, add bay leaf, pepper and cumin, simmer for a few minutes, season with sugar and leave to simmer over low heat for 7-8 minutes.

Strain the water from the finished beans, lightly crush the beans with a masher, mix with the cabbage and continue to simmer. Cut the prunes into strips, add to the beans and cabbage, simmer together for a few minutes, and season with salt to taste.

Marinated mackerel

You can diversify the fish dishes on the Christmas table with homemade marinated mackerel.

3 fresh frozen mackerel,
4 small onions,
3 tbsp. l. salt,
1 tbsp. l. Sahara,
0.5 tbsp. sunflower oil,
1/3 tbsp. 9% vinegar,
1 tbsp. water,
bunch of dill,
2 bay leaves,
1 tsp. without a heap of ground black pepper.

How to cook marinated mackerel at home

Let the mackerel defrost in the refrigerator, gradually. When it is still a little dense, cut it up, removing the head and entrails, cut into portions. Cut the onion into half rings, finely chop the dill. Mix salt with sugar.

Place in a marinating container (jar or food container) in layers: fish, salt and sugar, a little pepper, again fish, salt and sugar, onion and dill - and so on. Stir water, oil and vinegar, carefully pour over the fish and refrigerate for 12 hours - and you are ready to serve.

Dumplings with potatoes and cabbage

Potato dumplings

Dumplings with potatoes are a classic Lenten dish, without which, as a rule, not a single Christmas table can do.

Ingredients for the dough:

0.5 kilograms of flour,
1 glass of cold boiled or filtered water,
2 tablespoons vegetable oil,
a generous pinch of salt.

Filling ingredients:

3 potatoes,
1 onion,
3 tablespoons dried mushrooms,
half a bunch of dill,
vegetable oil,
salt,
ground black pepper.

For frying:

5-6 tablespoons of vegetable oil,
2 onions,
3 cloves of garlic,
salt,
ground black pepper.

How to cook dumplings with potatoes

Sift the flour into a mound, make a well at the top, pour water, oil and salt into it. Knead a stiff elastic dough. Cover it with a clean towel and leave for an hour.

Pour boiling water over the mushrooms; when it cools, cook the mushrooms until tender in salted water. Peel the potatoes and cook them whole separately. Pound the finished potatoes. Remove the mushrooms from the broth and chop finely. Also finely chop the onion and fry together with the mushrooms in a small amount of vegetable oil until golden.

Mix with potatoes, finely chop the dill and add to the filling, generously salt and pepper. Let the filling cool thoroughly, form dumplings (either roll out the dough thinly - and this dough rolls out perfectly - and cut out circles with a glass, fill with filling and pinch, or divide the dough into several parts, roll sausages, cut each into pieces and roll out into dumpling circles).

Place the molded dumplings on a floured board or clean towel. Cook in salted boiling water for 5-7 minutes in small portions. To fry, finely chop the onion, squeeze the garlic through a press, fry in vegetable oil, season with salt and pepper. Pour hot frying mixture over the prepared dumplings.

Dumplings with cabbage

Cabbage - pickled and stewed white or stewed red - is also one of the desired dishes on the Christmas table. It symbolizes the inner strength of each person and the entire community, which, gathered together, like cabbage leaves on a stalk, can withstand all adversity. Mushrooms, tomatoes, sweet peppers - or apples, dried fruits - are stewed with cabbage. Season with laurel, cumin, allspice. And, of course, they prepare dumplings with cabbage.

For dumplings with cabbage, you will need to prepare the dough as in the previous recipe.

For filling:

500 grams of sauerkraut,
50 grams of dried mushrooms,
2 onions,
salt,
sugar,
ground black pepper.

Pour boiling water over the mushrooms, let stand and swell for a while, then cook until tender. Cool and chop finely. Also finely chop the onion and fry in half the oil until soft.

Try the cabbage: if it is too sour, rinse it in cold water. Squeeze excess juice from cabbage and chop finely. Simmer in the remaining oil until soft, gradually adding mushroom broth, season with sugar, salt and pepper.

Mix the prepared cabbage with the fried mushrooms, simmer together for a few minutes, season to taste. Cool and cook dumplings as in the previous recipe.

Beans with cabbage and prunes

1 cup beans
200 grams of sauerkraut, pickled with carrots,
1 onion,
6-8 prunes,
0.25 teaspoon cumin,
0.5 teaspoon ground black pepper,
1-2 tablespoons sugar,
1 bay leaf,
vegetable oil,
salt.

Fill the beans with cold water in advance and leave for 6-8 hours. Rinse, add fresh water and boil until tender.

Finely chop the onion, squeeze the cabbage from the brine. Heat the oil in a frying pan, add the onion and cabbage, add bay leaf, pepper and cumin, simmer for a few minutes, season with sugar and leave to simmer over low heat for 7-8 minutes.

Salad "Poloninsky"

2 small sweet beets,
10 walnuts,
1 red onion,
300 grams of fresh frozen or 50-60 grams of dried forest mushrooms,
3 cloves of garlic,
5 tablespoons sunflower oil,
1-2 teaspoons vinegar,
salt,
sugar.

Bake the beets until tender (about 45-50 minutes), wrapping them in foil. Peel the finished beets, cut into strips, season with vinegar and, if the beets are not very sweet, with a small amount of sugar.

Boil the mushrooms until tender (dry ones will need to be soaked first), cool and cut into strips. Divide the onion in half, finely chop one half and fry in oil until golden, cut the second into thin half rings.

Grind the nuts and garlic with a blender or meat grinder. Assemble the salad: mix beets, mushrooms, onion half rings, season with fried onions and nuts. Add salt if necessary, add a little more vinegar - and you are ready to serve.

Mushroom sauce

0.5 liter jar of dried porcini mushrooms,
2 onions,
3 tablespoons flour,
1 glass of mushroom broth,
3 tablespoons vegetable oil,
salt,
allspice peas,
3 cloves of garlic.

Soak the mushrooms in cold water for several hours, then boil the mushrooms until tender with allspice. Cool, cut the mushrooms into strips, and save the broth. Cut the onion into half rings, mix with mushrooms, squeeze the garlic into the mixture. Heat the oil in a frying pan, fry the mushrooms and onions until lightly golden, sprinkle with flour, pour in the mushroom broth, stir, add salt to taste, and cook until slightly thickened.

Gray winter days in our country are colored by the long New Year and Christmas holidays. How much imagination and culinary skill do our housewives need to show in order to prepare a festive table for each holiday, so as not to repeat themselves and surprise their family and friends by impressing them with another masterpiece! The Christmas meal in this respect differs from the usual holiday feast. And the point is not only in a completely different mood and not even in the fact that strict Orthodox Christians end their long Filippov fast on Christmas Eve. The Christmas table is prepared in accordance with centuries-old traditions. We have already talked about how these traditions developed and what dishes should be on the festive table on Christmas Day. And we will tell you how to prepare not only traditional dishes, sweets and drinks, but also about modern curious delights of culinary thought.

It is believed that the following dishes must be on the Christmas table: pancakes, fish, jelly, aspic, fried chicken or goose, suckling pig, pork head with horseradish, roast, homemade sausage, carols, bread with poppy seeds and honey, honey gingerbread. Difficult? Of course, few people will cook suckling pig or pig's head, but sochivo (kutya, in other words), Christmas goose and homemade sausage are quite within the capabilities of any cook.

Ingredients:
1 stack grains of wheat,
50-100 g raisins,
50-100 g dried apricots,
50-100 g prunes,
50-100 g poppy seeds,
50-100 g nuts (several types are possible),
3-5 tbsp. honey.

Preparation:
Determine the amount of dried fruits and nuts according to your taste. Pre-rinse and steam raisins, prunes and dried apricots in boiling water. Soak the nuts and poppy seeds. Sort out the wheat, rinse well and place in a thick-walled pan, cover with three glasses of water. Place in a preheated oven for 2-3 hours. The wheat should be completely boiled and the grains will become soft. Cool in the pan. Meanwhile, chop the dried fruits and nuts, grind the poppy seeds in a mortar until smooth (milk of poppy seed). Mix all the ingredients and pour over honey (dilute honey 1:1 with water and boil).

Ingredients:
1 stack rice,
1.5 tbsp. honey,
100 g raisins,
100 g dried apricots,
100 g almonds,
100 g hazelnuts,
2-2.5 stacks. orange juice.

Preparation:
Cook the rice in orange juice. Chop the prepared nuts and dried fruits and mix with rice. Garnish with large pieces of dried apricots.

There must certainly be a poultry dish on the Christmas table. We will tell you how to cook a Christmas goose in a separate article. Now we will talk about duck or chicken. The sourness of apples and dried fruits complements the taste of the bird. Try it!

Ingredients:
1 medium duck (about 2 kg),
400 g pitted prunes,
3 sweet and sour apples,
1 tbsp. honey,
1 tbsp. dry thyme,
6 tbsp. dry red wine,
1 tbsp. starch,
salt, ground black pepper - to taste.

Preparation:
Carefully inspect the duck for any remaining feathers and, if necessary, pluck them out with tweezers. This is very important, otherwise all your work may go to waste. Now prepare the filling: peel and core the apples, cut them into thin slices, combine with 300 g of steamed and dried prunes and add thyme. Place the resulting mixture into the belly of the duck and sew it up with coarse thread or pin it with toothpicks. Place the duck on its back, prick the entire surface with a knife, making fairly frequent cuts. Season the duck with salt and pepper and brush with honey. Place the baking sheet with the duck in an oven preheated to 180-190°C and bake for about 1.5 hours. Do not forget to water the duck with the resulting juice, about once every 10 minutes. For the sauce, soak the remaining prunes in boiling water for about half an hour, dry and finely chop. Pour wine into a saucepan and place over low heat. Meanwhile, stir the starch into 2 tbsp. water and add to wine. Stir and add prunes. Cook the sauce over low heat for 5-7 minutes, stirring constantly. Then rub through a sieve or grind in a blender and leave in a saucepan, covering it. Serve the duck by cutting it into portions, adding apple and prune mince and pouring sauce over it. Use fresh vegetables and mashed potatoes as a side dish.

Ingredients:
1 plump chicken (preferably chilled),
1 bottle of beer (unfiltered)
2 green apples,
5-6 tbsp. soy sauce (good!)
3-4 tbsp. redcurrant jelly,
ground black pepper, ground paprika - to taste.

Preparation:
Inspect the chicken carefully and remove the remaining feathers, cut off the “butt”. Dry and put in a bag. Sprinkle with spices, pour over soy sauce and refrigerate overnight. Then pour a little vegetable oil onto a baking sheet, place the chicken breast side up on it, place apples cut into thin slices around the chicken and place the baking sheet in the oven, preheated to 180-190°C. As soon as the skin is browned, start pouring beer over the chicken, about once every 10-15 minutes. 10 minutes before the end of cooking, pour beer over the chicken one last time and place currant jelly on it. Place the finished chicken on a dish, and grind the apples and juice released during frying in a blender. You will get a spicy sauce. You can serve fluffy rice as a side dish.

Prepare traditional meat dishes. For example, meat stewed in pots.

Ingredients for 4 pots:
500 g pork or beef,
8 medium potatoes,
16 large champignons,
500 ml meat broth,
150 g heavy cream,
2 onions,
100 g hard cheese,
mixture of Provencal herbs,
salt, ground black pepper - to taste.

Preparation:
Cut the meat into small pieces, potatoes, onions and mushrooms into cubes. Grate the cheese on a fine grater. Place a layer of onions on the bottom of the pots, then a layer of potatoes, then meat and mushrooms. Salt and pepper. Pour in the broth, pour over the cream, sprinkle with cheese and seasonings. Place the pots in a cold oven, cover with lids and turn on the heat. Bring the temperature to 200-230°C and cook for 1-1.5 hours. This is a very filling dish, so serve it with plenty of fresh vegetables.

In Argentina, baked fish is prepared for Christmas. Place 500 g of chopped carrots, 4 chopped onions, and parsley on the bottom of the frying pan. Salt and pepper. Place pieces of fish on the vegetables, pour in oil, pour in 1 cup. water and close the lid tightly. Place the frying pan in a hot oven and keep until the fish is cooked (about half an hour).

If you want to surprise your family and guests, prepare real homemade sausage. If fussing with washing the intestines seems unpleasant to you, then try to find a replacement for them. For example, a baking sleeve or cling film. True, with them you will only get boiled sausage. Our site will share one such recipe with you.

Boiled sausage

Ingredients:
2 kg pork,
500 g beef,
500 g unsalted lard,
50-70 g dry white wine,
100-150 g pistachios,
1 tbsp. cumin,
½ tsp. ground white pepper,

2 tsp black peppercorns,
1 tbsp. Sahara,
2 tbsp. salt.

Preparation:
Pass the meat separately through a meat grinder with a large wire rack, stir 1 tbsp into the pork. salt and all sugar, for beef - 1 tbsp. salt, mix thoroughly, wrap in film and put in the refrigerator for 12 hours. After standing, combine both types of minced meat and mince 4 times. Each time you pass the minced meat through a meat grinder, put it in the refrigerator for half an hour. While grinding, add wine 1 tablespoon at a time. Heat the cumin in a dry frying pan until fragrant and immediately pound in a mortar. Soak the pistachios in hot water and dry. Add all the seasonings to the minced meat and knead thoroughly. Cut the frozen lard into cubes and also mix into the minced meat. Fold the cling film 4-5 times to make a 30x40 cm rectangle. Make 2-3 such rectangles. Place the minced meat on film, form into loaves and roll tightly. Tie the ends and tie the sausages with thin twine. Take a pan that is the right size for your sausages, fill it with water and add the sausage. Bring the temperature to 80-85°C, reduce the heat and cook the sausages for 2 hours. Keep the finished sausages in the cold for 24 hours.

Ingredients:
600 g beef liver,
100 g round rice,
250 ml milk,
1 egg,
2 yolks,
1 tsp salt,
1 onion,
100-150 g raisins,
oil.

Preparation:
Chop the onion. Boil rice in boiling water until soft, strain and add milk. Grind the raw liver in a blender, combine with rice, add the egg and yolks, add salt and mix well. The mixture should be quite liquid. Grease portion molds (ideally silicone), pour ¾ of the mixture into them and place in an oven preheated to 160°C for 1-2 hours, depending on the size of the molds. The finished soufflé remains moist, juicy, and its color changes from pinkish to grayish-brown. Serve the soufflé with lingonberry jam or fresh lingonberries mashed with sugar.

Ingredients:
8 stacks flour,
1 ½ tbsp. dry yeast,
1 stack warm water,
1 stack warm red wine,
¼ cup orange juice,
¼ cup cognac,
½ cup olive oil,
1 stack Sahara,
1 ½ cups raisins,
1 ½ cups walnuts,
1/3 cup pine nuts,
1 tbsp. ground anise,
1 tsp ground cinnamon,
1 tsp ground cloves,
¼ tsp. ground nutmeg,
zest from 2 oranges,
milk for glazing,
2 walnuts in shell,
sesame seeds for sprinkling.

Preparation:
Mix yeast with ½ cup. warm water and 2 tbsp. flour, stir and leave until bubbles appear. Sift 2/3 of the flour into a large bowl, add salt, make a well and pour in the yeast, remaining water and wine. Stir, cover with wax paper and a damp towel and leave to rise in a warm place. The dough should double in size. Then mix the dough thoroughly, sift the remaining flour into it, add butter, orange juice, cognac and orange zest. In a separate bowl, combine sugar, raisins, chopped walnuts, pine nuts, anise and all the spices, mix and add to the dough. Knead the dough so that it does not stick to your hands, put it in a warm place and let it rise. Place in 2 greased round pans, cover with paper and a damp towel and let rise to double in size again. Before putting the bread in the oven, cut it crosswise with a knife sprinkled with flour, place an unpeeled walnut in the center and brush the surface of the bread with milk. Sprinkle with sesame seeds. Preheat the oven to 230°C, place a frying pan with water on the bottom of the oven. Place the pans with the dough in the oven for 15 minutes, then reduce the heat to 200°C and bake for another 25-30 minutes. Brush the finished bread with water, cool slightly, then remove from the pan and cool on a wire rack.

Ingredients:
800 ml water,
120 g honey,
100 g dried apples,
100 g dried pears,
100 g dried cherries,
100 g prunes,
100 g raisins.

Preparation:
Place well-washed dried fruits in boiling water and cook until soft. In this case, pears and apples should be cooked separately (they take longer to cook). Then combine the decoctions, boil, season with honey and leave in a cold place for 2 hours. Serve in a clay pot or jug.

Ingredients:
100 g flour,
70 g sugar,
4 eggs,
1 packet of baking powder,
250 g chocolate without filler,
250 ml heavy cream,
100 g butter.

Preparation:
For the dough: beat eggs with sugar until white, add flour, baking powder, mix gently and pour onto a greased baking sheet. Bake at 150°C for 15 minutes. Place the finished layer onto a wet towel, roll it up and leave to cool. Meanwhile, prepare the cream: heat the cream and butter to a boil, add the chocolate broken into pieces, refrigerate and stir vigorously until the chocolate is completely dissolved. Set aside a little cream for decoration, coat the roll with the rest of the cream, roll it up, brush the outside of the “log” with cream and apply bark-shaped patterns with a fork. Trim the roll at both ends and place the cut pieces on the “log” in the form of knots.

Larisa Shuftaykina

According to tradition, the Christmas table should be rich. The Christmas meal is divided into two feasts: a Lenten table on Christmas Eve and a generous fast meal the next day. Moreover, among the festive dishes on the table there must be at least one fish dish - in memory of the ancient Christians who painted fish on the sand as a sign of belonging to the Church. And at least one dish must be whole - goose, baked fish, suckling pig or a large pie - as a symbol of unity. There should be 13 dishes on the table, symbolizing Christ and the 12 apostles. Moreover, the amount of food should far exceed the appetite of the eaters, so that no one leaves the table hungry. An even number of cutlery is placed on the table - what if guests come in?

The Russian Christmas menu is amazing in scope. Some dishes are difficult to prepare in a city apartment, and you won’t always be lucky enough to buy a suckling pig, but for a goose or duck with stuffing to suit your taste, you can go the extra mile. "Culinary Eden" offers you the following menu for the Christmas table:

Kutya (or sochivo)

Uzvar (dried fruit compote)

Fresh tomato salad

Snack from the heart

Squid appetizer “Three whales”

Rasstegai

Goose baked with apples and prunes

Baked Potatoes with Bacon and Cheese

Rinse 1-2 cups of wheat thoroughly, pour into a saucepan and fill with hot water so that it only covered the cereal. Cover with a lid and place in the oven over medium heat. Ready wheat should be crumbly, moderately boiled and juicy (hence the other name of the dish - sochivo). In the meantime, prepare raisins, dried apricots, prunes, poppy seeds, almonds - you can choose nuts and dried fruits to taste. Soak the almonds for half an hour in warm water, remove the skin and cut the nuts into small pieces. Boil the poppy seeds until soft. Rinse raisins and other dried fruits thoroughly and dry on a towel, cut dried apricots and prunes into cubes. Mix cooled wheat with nuts, poppy seeds and dried fruits. Dilute honey in a small amount of cold boiled water and pour into kutya.

Buy ready-made compote mixture or prepare it to your own taste. There must be dried apples, prunes and pears, other dried fruits are optional. Rinse the dried fruits thoroughly in running water, place them in a saucepan and cover with clean water. Place the pan on the fire and bring to a boil. Remove from heat, cool and strain.

To prepare this dish you will need royal or tiger prawns. Peel the thawed shrimp, leaving the tail on. Heat deep fryer (odorless vegetable oil) and lower the shrimp into the boiling oil. Fry the shrimp for 1 minute until golden brown (do not overcook!). Remove the shrimp with a slotted spoon and dry on a paper towel to remove excess fat. Serve on green lettuce leaves with soy sauce or make a sauce from a mixture of mayonnaise and spicy ketchup (2 parts mayonnaise to 1 part ketchup).

Ingredients:
200-250 g champignons,
1 onion,
2 cloves of garlic,
50 g hard cheese,
salt pepper.
For the sauce:
200 ml 20% cream,
1 tbsp. flour,
1 tbsp. butter,
¼ tsp. ground nutmeg.

Preparation:
Peel the mushrooms from the film and cut into thin strips. Finely chop the onion and garlic and fry in vegetable oil for 2 minutes. Add chopped mushrooms, pour in 2 tbsp. water and simmer over medium heat, uncovered, for 3 minutes. Prepare the cream sauce: heat the flour in a dry frying pan until light beige, add butter, stir and pour in the cream. Mix thoroughly so that there are no lumps, add salt and pepper to taste. Add sauce to mushrooms and remove from heat. Place in cocotte makers or suitable sized molds, without adding 1 - 1.5 cm to the top, cover thickly with finely grated cheese and place in an oven preheated to 200°C for 4-5 minutes.

Ingredients:
400 g chicken fillet,
1 orange,
1 green apple,
1 bunch of green salad.
Sauce:
3-4 tbsp. olive oil,
1 tsp salt,
1 tsp Sahara,
ground black pepper - to taste.

Preparation:
Boil the chicken fillet in salted water and cool. Cut into cubes. Peel the orange and cut into pieces. Chop the apple and lettuce. Mix olive oil with salt and sugar and add a little pepper. Mix all ingredients and add sauce.

Fresh tomato salad. A classic of the genre: cut the tomatoes into slices, add chopped onions and season with vegetable oil, lemon juice and a crushed clove of garlic. Add ground black pepper to taste.

Snack from the heart

Ingredients:
1 heart,
1 bunch of green onions,
salt, ground black pepper, mayonnaise - to taste.

Preparation:
Boil the heart in salted water and cool in the broth. Cut into thin strips. Wash the onion and cut it lengthwise into strips. Stir, salt and pepper to taste, season with mayonnaise.

Ingredients:
200 g wheat flour,
200 g oat flour,
2 tbsp. oatmeal,
500-600 ml milk,
2 tsp Sahara,
½ tsp. salt,
3 eggs,
30 g butter,
3 g dry yeast.

Preparation:
Dissolve salt and sugar in 100 ml of warm milk, add oatmeal and yeast and place in a warm place for 20-30 minutes. Beat the eggs, add milk, sifted flour, melted butter and knead the dough to the consistency of thick sour cream. Add the dough to the dough, mix thoroughly and leave for 30-40 minutes to rise (no longer, otherwise it will ferment). If it turns out too thick, dilute with milk. Fry as usual in a hot frying pan. The pancakes turn out thick and fluffy. Grease each pancake with butter. Serve with any thick meat sauce.

Ingredients:
3 squid carcasses,
1 can of cod liver,
3 eggs,
100 rice,
salt, pepper - to taste.
For the sauce:
150-200 g hard cheese,
200 ml sour cream.

Preparation:
Clean and rinse the squid carcasses. Boil the rice and cool, boil the eggs and grate on a coarse grater. Mix rice, eggs and cod liver. Stuff the carcasses and skewer them. Mix sour cream and finely grated cheese, pour over the squid and place the pan in the oven.

Ingredients:
4 legs,
3 carrots,
2 large onions,
2 slices of stale white bread,
100 ml milk,
1 clove of garlic,
salt, ground black pepper - to taste.

Preparation:
Rinse and dry cooled or thawed legs. Carefully separate the skin from the meat and chop the bone at the joint. Remove the meat from the bones and grind in a blender or pass through a meat grinder. Soak white bread in milk and add to the minced meat, salt and pepper. Cut the onion into small cubes, grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan, fry the onion until transparent, add the carrots and fry the vegetables for 5-7 minutes, stirring, then cover with a lid, reduce the heat and simmer for another 5 minutes. Cool and mix with the minced meat. Stuff the chicken skin with the mixture and pierce with skewers. Place the legs on a baking sheet lined with foil, brush with vegetable oil, sprinkle with salt and pepper to taste and place in the oven preheated to 180°C. Bake until golden brown.

Ingredients:
8-10 potatoes,
200 g hard cheese,
100 g bacon
2-3 onions,
1 carrot,
1 sweet red pepper,
1 tbsp. mixtures of butter and vegetable oil,
salt, ground black pepper, spices to taste.

Preparation:
Grease a deep baking pan with a mixture of butter and vegetable oil. Peel and cut the potatoes into slices and place on a baking sheet. Cut the carrots and bell peppers into small cubes and place on top of the potatoes. Also cut the bacon into thin strips and place on top of the carrots and peppers. Cut the onion into cubes, place a layer on the bacon, cover everything with a thick layer of grated cheese, salt, pepper and add spices as desired. Cover the baking sheet with foil and fold the edges. Place in an oven preheated to 180-190°C for 20-25 minutes.

Ingredients:
400 g flour,
3 tbsp. vegetable oil,
30 g dry yeast,
300 g pike fillet,
300 g salmon fillet,
3 eggs,
300 ml milk,
1 tbsp. breadcrumbs without additives,
½ tsp. ground black pepper,
1 tbsp. Sahara,
a pinch of salt.

Preparation:
Dissolve sugar in warm milk, add yeast and all the flour and knead the dough thoroughly. Place the dough in a bowl, cover with a towel and place in a warm place. After the dough has risen 2 times, add 2 yolks, 2 tbsp. butter and knead well again. Meanwhile, chop the pike fillet as finely as possible, add salt, pepper and fry in vegetable oil. Cut the salmon into thin slices. As soon as the dough rises for the second time, punch it down, roll it into a layer 0.5 cm thick, and cut out circles with a glass. Place a pike fillet filling on each circle, a thin slice of salmon on top and pinch the edges of the pies so that the middle remains open (“unbuttoned”). Place the pies on a greased baking sheet and let rest for 10-15 minutes. After this, brush the pies with yolk beaten with 1 tbsp. water and sprinkle with breadcrumbs. Place in a hot oven and bake until golden brown.

Ingredients:
1 goose,
3-4 cloves of garlic,
ground black pepper,
green apples,
prunes,
pomegranate sauce - for greasing,
salt.

Preparation:
Rinse the goose carcass and dip it in a salt solution. The goose should be completely under water. Leave it for a day. After this, drain the brine and scald the carcass with boiling water. The skin will whiten and become thinner. Dry the carcass with a towel, place it on a flat dish and place it in the refrigerator without covering it with anything. Let it lie there overnight. After all the manipulations, the skin will become thin and crispy after baking. Cut the garlic into thin strips, roll in black pepper and stuff the goose. Peel and cut the apples into slices, rinse and dry the prunes. Stuff the goose with apples and prunes and sew up the belly with coarse thread or fasten with wooden skewers. Tie the legs and wings together, brush with pomegranate sauce, place the goose on a greased baking sheet and place in an oven preheated to 180°C. Bake until done, basting with rendered fat.

In the old days, special gingerbread cookies were baked for the Christmas table - roe. Let's try to bake an old delicacy.

Ingredients:
400-500 g flour,
2/3 stack. brown sugar,
½ cup Sahara,
½ cup boiling water
100 g butter,
1 egg,
2 yolks,
a little salt
½ tsp. ground nutmeg,
1 tsp ground ginger,
1 tsp ground cinnamon,
½ tsp. soda

For the glaze:
2 squirrels,
1 - 1.5 stack. powdered sugar
food coloring.

Preparation:
Melt the brown sugar in a dry frying pan, then carefully pour in the boiling water and stir well to dissolve all the sugar. Add sugar and dissolve it. Add oil and remove from heat. Cool. Add the yolks and eggs, mix with a fork, spices, soda, salt and gradually stir in the flour. Knead the dough until it no longer sticks to your hands, place in a plastic bag and refrigerate overnight. Place on the table for 15 minutes before rolling out. Roll out into a layer 3-5 mm thick and cut out the figures. Place the gingerbread cookies on a baking tray lined with baking paper and bake at 180°C for 5-10 minutes. Cool. Meanwhile, beat the whites into a strong foam with a pinch of salt, gradually adding powdered sugar, until stiff peaks form. Add food coloring. Decorate the roe with a cornet and leave to harden overnight.

Merry Christmas!