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eTwinning

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Christmas carp in dough
Its called: Karp witeczny w ciecie.
Ingredients: for 4 to 6 people
1/3 glass of water
1 carp
Pepper, salt to taste
glass of flour
1 egg
Spices to taste
1 onion
Olive oil
Peas, lemon, leek for decoration
Description of preparation
Cut carp into pleces, put onions and season with
some spices.
Put it into the fridge for 2 hours. After 2 hours
prepos the dough. Miks all ingredients
(water, flour, pepper, spices, egg) and roll
the carp in it. Fry the fish. Next decorate the
fish with some peas, pices of the leek and
the lemon.
Enjoy your mealJ

Ingredients:
2 kg wheat flour
4 eggs
1 small baking powder
2 teaspoons of soda
1 bar of margarine
4 tablespoons of gingerbread
spices
3 tablespoons of cocoa
0,5 kg sugar
1 cup honey
Margarine, cocoa,
gingerbreadspices, honey boil.
When it is cold add eggs, flour,
baking powder and soda.
Use the rolling pin and then cut
the cake. Bake 10-15 minutes.

Dear all
We have made mince pies in class. I have posted some pictures These are a traditional food eaten at
Christmas time. It is also popular to leave a mince pie for Santa on Christmas Eve.

Ingredients
225g cold butter , diced
350g plain flour
100g golden caster sugar
280g mincemeat ( this is sweet apples and raisins not meat)
1 small egg
icing sugar , to dust
To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster
sugar and a pinch of salt. Combine the pastry into a ball - don't add liquid - and knead it briefly. The
dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnutsized balls of pastry into each hole. Spoon 280g mincemeat into the pies.
Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big
enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal - you
don't need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for
up to 1 month).
Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for
5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4
days in an airtight container.

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Shortcrust butterscotch tart baked at Easter
Called: Wielkanocny mazurek kajmakowy
Ingredients:
300 g of flour
200 g of cool butter
100 g of icing sugar
1 egg
Butterscotch filling
1 glass of fat milk or sweet cream
10 tablespoons of sugar
6 dag of butter
Vanilla essence
Moreover
Fruit preserve
Decoration: nuts, candied fruit, chocolate coating glaze, almonds, almonds flakes, small chocolate bunnies and egg
Shortcrust (pastry)
Sieve flour on pastry board and chop with cool butter. Add the rest of ingredients and knead dough quickly. Cool I for 45
min.
Divide the pastry on two halves. Roll out one pastry from every piece (in two indentical cake tins). The thickness of the
pastry: 0,5 cm.
Bake about 30 min in 190st.C till it is crunchy.
Cool pastry spread with thin layers of fruit preserve.
Butterscotch filling:
Boil milk or cream with sugar. Stir it often, to not to burn it. Milk should be boil in a big pot on a big blaze. It takes about
20 min. It is worthy because the filling is delicious!
When the filling gets thicker and the drop falling down from the tablespoon sets, the pot should be taken out off the blaze.
Add butter to the cool filling then blend with the wooden stick.
Pour butterscotch on shortcrust. When it is warm dcor with bunnies ect. Because it is solidifies very quickly.

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