Presentation on theme: "The Traditions Of The Christmas Eve This work had been done by: Ana Rita lambelho, nº1 Joana Morcela, nº9."— Presentation transcript:
The Traditions Of The Christmas Eve This work had been done by: Ana Rita lambelho, nº1 Joana Morcela, nº9
Fritter of pumpkin jam Ingredients: 400 g of pumpkin jam 4 flour soup spoons 4 eggs Oil to fry Sugar and cinnamon to powder Preparation: Cook the pumpkin jam in water with salt. After that, squeeze and deface it in wires with the hands. Put the pumpkin jam in an earthen pan and joins the flour and the eggs. Join everything very well and this chemical preparation mould, with the help of two soup spoons, the fritters and put them in previously warm oil. After colds, drain them in absorbent paper and powder them with sugar and cinnamon, while they are well hot.
Fritter rolled up Ingredients: 6 eggs 1 soup spoon of lard 1 soup spoon of butter 1 dl of brandy 1 soup spoon of sugar Flour 1 kg of sugar for melted sugar Preparation: The eggs are beaten very well with the lard, the butter, the brandy and the spoon of sugar. After that start to join the flour and to knead until getting an elastic mass and that could extends well. Let it rest a little, during that, put the oil the fire sets. Roll out the mass and cut it in straps with about 7 cm x 20 cm. Caught it with a hand in one of the extremities of the mass strap and hold the another extremity with a long fork. The yoke with the extremity of the mass is introduced in the hot oil to boil and is gone leaving to fall and rolling it at the same time. They are left to fry until being blond and are transferred later for sugar in point flying (110º C), to get very shining.
Bread fritter Ingredients: 2 eggs 7,5 dl of green or mature red wine 250g of honey 1 dessert spoon of cinnamon in dust oil to fry Preparation: Cut the bludgeon in slices with about 1 cm of thickness. It is taken to the fire the sugar with 2 dl of water, the butter, the wood of cinnamon, the rind of lemon and a little bit of salt. It is left to boil during 5 minutes. Take it of the fire and introduces the slices of bread in the well hot mixed. Drain it on a bolter. After that, pass the slices of bread for the eggs beaten and get it frit in hot oil until it gets blond. To the measure that goes fritting, put them in a deep crosspiece and powder them with sugar and cinnamon. In part, mix the red wine with the honey, the cinnamon in dust and, if the wine is green or wasteland, joint sugar. It is taken to the fire just to raise boil and is lain down on the bread fritters. Serve them in the following day. 1 bludgeon bread of 500g 300g sugar 1 soup spoon of butter 1 wood of cinnamon 1 rind of lemon
Ingredients: 1 bludgeon or of form bread of eve 3 dl of milk 4 eggs 300g of sugar Cinnamon 1 rind of lemon oil to fry 1 string bean of vanilla Preparation: Takes the milk to boil with two soup spoons of sugar, the rind of lemon and the string bean of vanilla. Beat the eggs very well, in way that the clear one is imperceptible. Cut the bread in slices with about 1,5 cm and is transferred first for milk and later for eggs. They are fried in well hot oil and are drained on absorbent paper or a cloth. Serve it powder with sugar and cinnamon. Note: If to desire instead of powder it with sugar and cinnamon, you can make milk-cream and lies down it in the belly of the bread fritters. Bread Fritters or Slice-of-give birth
Fritters and Bread fritters These recipes are traditional from the interior of Portugal. They are a very popular Christmas meal and its very enjoyed by us. We hope that you enjoy your meal!