Christmas recipes (yummy-yummy!) by Higher Vocational Training in Business Administration and Finances, CIP Tafalla and Catering and Tourism Vocational Training, IES Adeje

If something characterizes Christmas is its delicious (and sometimes excessive amount of) meals. Even though these holidays will be different due to the so-called Covid-19, we would like to share with you some tasty meals to share with your close family.

Let us know if you try one during Christmas! 👀😋

EASY

Ham and cheese rolls

Ingredients:

• 12 slices of York ham

• 12 slices of cheese sliced

• 1 egg

• 100 grams of breadcrumbs

• 1 glass of oil

Steps:

1. In a bowl we put the breadcrumbs and in another we put the beaten egg.

2. On top of each slice of ham we put one of cheese.

3. Roll up the ham with cheese.

4. Passed the York ham and cheese rolls through the egg and then the breadcrumbs.

5. Put a pan with the glass of oil over medium heat and when it is hot we fry the rolls.

 

Prawns with American Sauce (Izaskun de Esteban)

• Prawns

• ¼ onion

• ¼ carrot

• ½ raw tomato

• cayenne

• oil

• butter

• salt

• sugar( only if necessary)

• garlic

FOR THE SAUCE: the onions and carrots are poached in olive oil and butter. When the onions take color, add the tomato and let it cook for about 40 minutes (if necessary, add water). Once cooked, go through the Chinese and reserve.

Garlic is fried in a little oil and butter. The prawns are added and when they are half fried, they are flambéed with brandy and finished with the sauce.

Christmas cookies 

First we need the ingredients, those are : 

1 Cup of butter 

½ cup sugar 

1 large egg 

1 tablespoon vanilla extract

Cup all-purpose flour

½ teaspoon baking powder 

Instructions : 

1. Preheat the oven to 350°F. In a large bowl, with a mixer at low speed, beat the butter and sugar until blended. Increase speed to high, beat until light and creamy. At low speed beat in egg and vanilla. Beat in flour and baking powder just until powder.

2. Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm enough to roll,about 1 hour.

3. Roll 1 piece of dough, on a lightly floured surface, with ⅛ inch thick. With floured 2 to 3 inch assorted cookie cutters, cut dough into as many cookies you want, wrap and refrigerate trimmings. Place the cookies 1 inch apart from each one on a large ungreased cookie sheet, sprinkle cookies with colored sugar.

4. Bake cookies 10 to 12 minutes, until lightly browned. Transfer cookies to a wire rack to cool. If you want you can brush colore sugar remaining on a cookie sheet onto a piece of waxed paper to use again. Repeat with remaining dough and trimmings.

5. Wait until the cookies are cool, then sprinkle colored sugars as desired while it frosts before it dries. Allow frosting to dry completely, about 1 hour.

And you will have your christmas cookies ready for Christmas Eve.

By: Pedro Morales Trujillo

Santiago Nieto Grinko

MEDIUM

Pasty and Nougat Braid

Ingredients:

• A nougat tablet, in this case from Suchard.

• A sheet of puff pastry.

• 1 egg.

• A baking tray.

• A tray to present.

Elaboration:

• We preheat the oven to 200ºC.

• First, we stretch the puff pastry sheet and make diagonal cuts on both sides to simulate the shape of a braid.

• In the second place we introduce the nougat in the center and we braid with the strips that we have cut previously.

• Finally, we apply egg on top to make it shiny and appetizing.

• We bake at 200ºC for about 15 or 20 minutes.

• Let it cool a bit and serve.

RECIPE OF COD IN GREEN SAUCE

INGREDIENTS:

• 1.2 kilograms of cod.

• 500 grams of clams.

• 0.5cup of White wine.

• 1cup of fish soup.

• 8 garlic cloves.

• 4 parsley branches.

• 1tp of flour.

• Salt.

• Extra virgin olive oil.

• Water.

ELABORATION:

1. The cod is placed in cold water with the skin facing upwards until it is covered and left for 3 days to desalt, changing the water every 6 hours and putting in the fridge.

2. The clams are left in cold water for an hour to wash them.

3. The garlic peeled, cut in half and the germ is removed to chop them very small.

4. Put a pan to heat over low heat with the garlic until it begins to take color.

5. Add the flour to the garlic and stir until it turns color.

6. Add the wine and cook until the alcohol evaporates.

7. The soup is heated and added to the flour with the garlic and add some salt.

8. When the sauce is about to boíl, add chopped parsley and the cod fillets with the skin facing up.

9. After 3 minutes, add the clams and wait for all of them to open.

DECOR:

1. Serve the cod with some clams and with a spoon pour a Little sauce on top.

by Francisco J. MejíasBaked Brie

Ingredients

• 1 (250 g) whole brie.

• 1/4 cup roughly chopped pecans , roasted.

• 1/4 cup pomegranate seeds.

• 1/4 cup maple syrup.

Instructions

• Unwrap brie and place on a small microwave-proof plate with a rim (so maple syrup doesn't go everywhere).

• Microwave on high for 1 minute 15 seconds, or until the brie is very soft when you prod the centre. Watch the brie as you microwave it - if it starts to puff up too much, turn microwave off and leave brie inside - residual heat will continue to melt it.

• Top with pecans, pomegranate seeds and maple syrup. Serve immediately with crackers of choice (choose ones suitable for scooping).

  
  

Fruit salad for Christmas

Ingredients (for 6 person)

• Sugar 375g

• Water 250 ml

• Banana 2

• Pears 2

• Nectarines 2

• Kiwis 2

• Cantaloupe large slice

• Peach in syrup 2 halves (more syrup to taste)

• Blueberries 1 tray

• Cherries 1 handful

• Oranges 1

• Lemon juice ½

• Orange juice 4

• Grand Marnier 2 tablespoons

• Fresh mint leaves

Preparation

To make the syrup we put the sugar and water in a saucepan and without stirring we bring it to a boil. Let it boil for two minutes and remove from the heat. Set aside until it hardens.

On the other hand, in a large bowl, we cut the fruits, once washed and peeled. In my case I also like to peel the orange segments, it is easily done once peeled, cutting each segment flush with the skin with a very sharp knife. The cherries are pitted and chopped as well.

Once the fruits are cut, we add the lemon juice so that they do not rust. We mix carefully, so that the cherries do not stain the fruit too much and the juice is well distributed.

Once everything is mixed to the touch, we add the juice of the four oranges, the liquor, the peach syrup and adjust the sweetness, trying first, with the syrup we have reserved. We cover the fruit salad and refrigerate it for a few hours before consuming it.

The amount of homemade syrup we have made will be enough. We keep it in a glass jar in the fridge to use it in sorbets, ice creams, or any other sweet that requires it.

"Turrón" mousse

nougat	liquid cream	milk	egg	flake gelatin	icing sugar	a pinch of salt
200 gr	200 ml	150 ml	1	2	15 gr

1.To prepare the mousse, we must realize 4 different makings and then mix them all together

properly.

2. Put the egg whites in a bowl with a pinch of salt and whip it by hand until you get a foamy

texture.

3. And then use your electric mixer until you get a firm texture, so if you turn the bowl over,

they won’t fall.

4. Whip the cream using electrics rods. We recommend keeping the cream in the fridge till the

last moment. The best would be to use a plastic or a metallic bowl that you left in the freezer

for 30 minutes, so that it can be very cold.

5. Whip it until it gets thick and spongy, it will take 5 to 10 minutes. Be careful not to overdo

it, you would obtain butter. Once you have the good texture, keep it in the fridge.

6. In a bowl with cold water, put the gelatine to hydrate it

7. Put the egg yolk and the icing sugar in a bowl and whip it until the mixture gets creamy

and yellow

8. Grind the soft turron with the milk

9. Put half of the mixture in a saucepan and put it over medium heat

10. When you start seeing bubbles take the gelatine in your hands and press it to take the

excess of water away and then put it in the pan. Stir a little, remove from the heat and pour

the other half of the turrón and milk mixture.

11. In a big bowl mix what you just got with the mixture of egg yolk and sugar and mix with

a spatula

12.Take the whipped cream out of the fridge and add it in 2 or 3 batches to the bowl and

mix everything little by little with the spatula using enveloping movements so that the texture

remains fluffy.

13. Repeat the process with the whipped egg whites

14. Put the mixture in the glasses or containers you want to use, you can either use a spoon

or a pastry bag. Leave it in the fridge for at least 4 hours. The best would be to leave until the

next day.

15. To prepare the chocolate shapes, put the half amount of chocolate you want to use in a

bowl in the smallest pieces possible and then microwave it for 30 seconds and repeat the

process until the chocolate has completely melt. Put the other half of the chocolate in the

melted one and remove until homogeneous consistency

16. Put the melted chocolate in a kitchen bottle or similar and draw your favourite shapes

on a baking paper you previously put on a tray and leave it a few minutes in the fridge.

17. Decorate as you please using your chocolate shape and icing sugar.

by Cristian Robertt Berriel

RECIPE OF MILLEFEUIE OF CHOCOLATE AND NOUGAT CREAM

INGREDIENTS:

• 3.5 oz of chocolate coverage.

• ½ tablet of soft nougat.

• 1 cup of cream.

• Raspberries.

• Mint leaves.

(For the yolk cream)

• 8 yolks.

• 0.9 cup of sugar.

• ½ glass of water.

ELABRATION:

(Nougat cream)

1. Put the cream to cook until it boils.

2. The nougat is chopped and added to the cream.

3. It is stirred until the nougat dissolves.

(Millefeuille of chocolate)

1. The chocolate is melted in the water bath.

2. The chocolate is poured into a sheet of plastic wrap and covered with another sheet.

3. The chocolate is spread with a rolling pin so that a thin layer of chocolate remains

4. With a ruler, the squares are marked in the chocolate and allowed to cool.

(Yolk cream)

1. Put the sugar and water to cook until a thick syrup is obtained.

2. Put the yolks in a big bowl and add a Little syrup while mixing with a manual rod.

3. Gently mix without stopping and strain the mix.

4. The mix is heated in a water bath until it thickens (20-30 minutes).

5. The dough is allowed to warm.

(Decor)

1. Assemble the millefeuille alternating the layers of chocolate with the nougat mousse and the yolks cream.

2. On top of the millefeuille, put some mint leaves and some raspberries.

by Francisco Javier Mejías

DIFFICULT

Christmas log or Bûche de Nöel

Ingredients

• Sugar 100 g

• Water 100 ml

• Vanilla pods 1 

• Oranges 1 

• Cinnamon stick 1 

• Liquid whipping cream 250 g

• Dark chocolate 155 g

• Butter in ointment 50g

• Egg white 8 

• Sugar for egg whites80 g

• Egg yolk 8 

• Sugar for egg yolks70 g

• Baking flour 150 g

• Vanilla essence 5 ml

• Icing Sugar
  

Instructions

• We prepare the syrup and the chocolate ganache. Put the sugar in a saucepan with the water, vanilla, orange peel and cinnamon, bring to the boil, cook for about 5 minutes stirring until it dissolves and keep in the fridge

• For the chocolate ganache, cut up the chocolate and heat the cream. Just before it boils, pour over the chocolate and mix gently. Add the butter in ointment and mix until it melts completely and keep in the fridge.

• Preheat the oven to 200ºC and cover a baking tray with non-stick paper. Beat the egg whites with 80 g of sugar until a meringue is left. Beat the yolks with 70 g of sugar until they become pale.

• Add the yolks to the whites, mixing with encircling movements. Sieve the flour on top and add it. Add the vanilla and mix well until you have a homogeneous dough.

• Pour on the tray and spread well with a spatula. Bake for about 12 minutes, until it has browned a little and when it touches the surface it feels spongy and firm but elastic.

• Roll the cake for 30 minutes and then unroll it, cover it with a generous layer of cream and roll it up again. Cut one small end straight and the other slightly larger end diagonally. 

• Stick the small one on one side and the other on top, using a little chocolate ganache. Spread the ganache well all over. Decorate by drawing grooves with a fork and add the details you want, such as sugar, marzipan or fondant figures. Sprinkle with sifted icing sugar.