This book is the work of a eTwinning project: English for everyday purpose. We hope that you like it.

To all our students from Greece, Slovakia and Spain

Preview audio:

storyj.mp/abp2ubaanh79

MEDOVNÍKY - HONEY CHRISTMAS COOKIES

or GINGERBREADS

You will need: 160g honey, 160g granulated sugar, 120g butter,

500g plain flour, 1 tbs baking soda, 1 tbs cinnamon, 2 eggs.

Medovníky are famous slovak Christmas cookies. They have different shapes and can have different decorations. In English they are sometimes called GINGERBREADS, but there is no ginger in ours.

When it is cool completely, add 2 eggs and create a dough with your hands. Put the dough in a bag and let rest for at least 2 hours.

Then roll it to 5mm and cut out shapes.

Bake at 175°C for 10 minutes.

Decorate with nuts before baking or with sugar icing after.

Heat together honey, sugar and butter. Only low heat.

Mix flour with baking soda and cinnamon.

Slowly add cool honey mixture and stir.

TRADITIONAL SLOVAK CHRISTMAS COOKIES

Spanish traditional Christmas meal

In Spain we have a lot of traditions around Christmas. We start our holidays on 23rd Dec until 8th Jan.

We have the most special dinner at Christmas Eve, when all family gather together and have a big meal.

Every 6th January, the Three Wise Men visit us to give a lot of gifts to everyone and we eat Roscón de Reyes then.

Papas arrugadas:

a starter

It is a traditional boiled potato dish eaten in the Canary Islands. It is usually served with a chili pepper garlic sauce, called mojo rojo, or as an accompaniment to meat dishes.

How to prepare them

Ingredients

1 1/4 pounds about 1 kg of small, quick cooking potatoes

1/4 cup of coarse sea salt

Instructions

1. Wash the potatoes well and place them in a large stock pot.

2. Just cover with cold water and add the sea salt.

3. Boil the potatoes until just cooked through, about 20 minutes. Add water if too much evaporates.

4. Pour off the water and rest the potatoes on the stove on a very low heat until all water has evaporated and the potatoes are covered in a layer of sea salt.

5. Serve with your favorite mojo sauce.

A DESSERT:

ROSCÓN DE REYES

When a family sits down to eat a roscón, everyone is hoping to find a toy in their slice. Whoever nearly cracks a molar on a ceramic Christ gets good luck for the entire year! But if you’re the one who ends up crunching on a dried bean instead, it’s your job to buy the cake next Christmas.

HOW TO PREPARE IT

Ingredients

480 g plain flour

1/2 teaspoon of salt

28 g dry baker's yeast

80 ml milk lukewarm

80 ml water lukewarm

90 g butter at room temperature

75 g sugar

Rind of 1 large orange grated

2 large eggs

15 ml brandy or rum

1 egg white

2 cups assorted candied fruit chopped

Instructions

Put the flour and salt into a large mixing bowl, and make a well in the middle.

In a smaller bowl, dissolve the yeast into the lukewarm milk and water. Once the yeast is completely dissolved, pour the mixture into the well of the flour.

Scrape in just enough flour from around the well to create a thick batter, sprinkle some extra flour on top, and cover with a kitchen towel. Leave the bowl in a warm place for around 15 minutes, or until the batter is doughy and sponge-like.

Meanwhile, in another medium mixing bowl, use an electric beater to combine the butter and sugar until creamy.

Once the dough is appropriately spongy, add the eggs, brandy, orange rind, and a splash of water to it. Mix well, until the dough is elastic and a bit sticky.

Add the butter and sugar mixture to the dough and mix until smooth.

Shape the dough into a ball and cover in oiled plastic wrap. Keeping it in the large mixing bowl, cover it once more with a kitchen towel and leave in a warm place away from draft. As the dough proves, it will double in size.

While the dough rises, grease a large baking sheet for later use.

Once the dough has doubled in size, remove the plastic wrap. Punch down the dough and place it on a board.

You need to knead the dough for two or three minutes, and then roll it into a large rectangle

Next, roll the dough inwards from the long edge to create a sausage shape. Bring the ends together to create the iconic donut, and place on the baking sheet. Want to add the bean or a ceramic toy? Do it now by poking it withing the dough.

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This book is the work of a eTwinning project: English for everyday purpose. We hope that you like it.

To all our students from Greece, Slovakia and Spain

Preview audio:

storyj.mp/abp2ubaanh79

MEDOVNÍKY - HONEY CHRISTMAS COOKIES

or GINGERBREADS

You will need: 160g honey, 160g granulated sugar, 120g butter,

500g plain flour, 1 tbs baking soda, 1 tbs cinnamon, 2 eggs.

Medovníky are famous slovak Christmas cookies. They have different shapes and can have different decorations. In English they are sometimes called GINGERBREADS, but there is no ginger in ours.

When it is cool completely, add 2 eggs and create a dough with your hands. Put the dough in a bag and let rest for at least 2 hours.

Then roll it to 5mm and cut out shapes.

Bake at 175°C for 10 minutes.

Decorate with nuts before baking or with sugar icing after.

Heat together honey, sugar and butter. Only low heat.

Mix flour with baking soda and cinnamon.

Slowly add cool honey mixture and stir.

TRADITIONAL SLOVAK CHRISTMAS COOKIES

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"Christmas recipe book"

Manuel José Ruiz Hdez, MARIA BOUTZARELOU, s_imona, simgre

A collection of recipes for traditional Slovak Christmas cookies, Spanish starters, and desserts.

(20 pages)

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