Candlelight and Christmas carols make our hearts dance with joy during this contemplative time. From today, we can light the second candle on our Advent wreath. The anticipation is growing!
On this Advent Sunday, we will once again be serving the finest Christmas treats and other favorite recipes from our teams. Let yourself be inspired and enjoy the most wonderful time of the year.
We hope you enjoy trying them out!
Grandma’s New Year’s Eve cream
Shared by Bruno from the team in Switzerland
“Grandma and Grandad always mixed this cream the afternoon before New Year’s Eve. Grandad always tested whether enough rum had been used with his finger.”
For the cream: Stir the egg yolk and sugar into a homogeneous, thick cream. The sugar must dissolve completely (important!). Whip the cream until stiff and fold into the cream. Place the cream in the fridge for at least 1 hour. The cooler it is served, the better it tastes!
Carefully stir the rum into the cream before serving.
St Jacques terrine
Shared by Isabelle from Team France
“I like to cook this recipe for my family at Christmas time. It’s also a great way to create a wow effect at a New Year’s reception.”
Serves 8
Preparation: 40 min.
Cooking time: 1h20
Refrigeration: 12h
Remove all bones from the fish fillets. Cut the salmon into strips 3cm thick and 10cm long. Cut the cod fillets into sections.
Plunge the salmon strips into a large quantity of boiling salted water. Poach for 2 minutes and drain. Plunge the cod pieces into the same water, cook for 5 minutes and drain. Rinse and pat dry the scallops.
Melt the butter in a frying pan, cook the scallops for 30 seconds on each side and remove from the heat. Break the eggs, separating the whites from the yolks. Heat the milk in a saucepan and crumble in the breadcrumbs. Remove from heat and stir to form a paste.
Melt the butter in a frying pan, cook the scallops for 30 seconds on each side and remove from the heat. Break the eggs, separating the whites from the yolks. Heat the milk in a saucepan and crumble the breadcrumbs into it. Remove from heat and stir to form a paste.
Crumble the cod into a salad bowl. Add the bread dough, cream, egg yolks and herbs. Season with salt and pepper and mix well. Beat the egg whites until stiff, then fold into the fish filling and mix.
Oil a terrine, spread a 2 cm layer of stuffing on the bottom, top with a layer of scallops, stuffing, salmon strips and more stuffing. Continue alternating layers, then pack and cover with aluminum foil.
Preheat the oven to 120° and bake the terrine in a bain-marie for 1h15. Remove from the heat, remove the aluminium foil and leave to cool completely. Refrigerate for 12 hours.
Tip: Serve with a sauce based on cream, lemon juice and herbs, or a herb mayonnaise.
Grilled Apple wraps
Shared by Marco from the data system team Germany
“A super tasty Christmas recipe that’s quick and easy to prepare.”
For the filling: Mix the cream cheese with the sugar and lime juice. Chop the apples, sauté and season with sugar and cinnamon. Spread the wraps with the cream cheese mixture and top with the sautéed apples. Then fold the ends of the wrap together and fry again briefly.
Swedish Lussekatt
Shared by Christina from the Graphics Team Germany
“For me, St Lucy’s Day is one of the festive traditions and fond memories of the Advent season. It’s a big celebration in Sweden and because my father comes from Sweden, my sister and I dressed up as Lucia with a white, floor-length dress, red belt and candle wreath on our heads and brought our parents coffee and the traditional yeast saffron cake “Lussekatt” to bed. Fresh and warm, it’s divine, or as they sometimes say in Sweden: “Mumsfilibaba”!”
Preparation time: 1 hour + 1 hour rising time, 6-10 minutes in the oven at 225°C
For the dough: Crumble the yeast. Slowly mix the milk, flour (keep approx. 1.5-2 dl flour for rolling out the dough later), sugar, butter, egg, salt and saffron in a food processor for approx. 2 minutes. Then at a higher speed for another 5 minutes. Pour the dough into a bowl and cover with cling film. Leave to rise in a warm place for approx. 30 minutes.
Place the dough on a floured work surface and divide into 40 pieces. Roll the dough into a long shape and shape it into the typical Lussekatt S-shape. Then place on a baking tray lined with baking paper. Brush with beaten egg and press in two sultanas. Leave to rise in a warm, draught-free place until they have grown considerably in size. (approx. another 30 minutes)
Baking time: 6-8 minutes at 225°C
As soon as they are golden, remove and leave to cool on a wire rack.
… and your original Swedish lussekatter are ready.