A boiled wheat with poppy seeds and honey served on Christmas Eve is a traditional dish Ukrainian, Belarussian, Lithuanian and before of borderland Polish cuisine Version with the rice
Elements:
- 2 glasses of the rice
- 20 dkg of raisins
- 20 dkg of almonds
- 1 glass of the poppy
- 5 spoonfulfuls of honey
Way of preparing:
To cook the rice. To rinse the poppy, to brew. To grind twice in the machine. To chop almonds up (and if necessary nuts). To scald raisins. To add honey, nuts and dried fruit as used in cooking and the poppy to the rice. To mix everything exactly, to cool. To decorate the top nuts and dried fruit as used in cooking.
9 Graham crackers
slices of ripe mangoes
2 250 ml packs of All-purpose cream
1 250 ml can of condense milk
crushed graham crackers
Instructions:
1. Mix the All-purpose cream and the Condensed milk.
2. Align the first three graham crackers in a container.
3. Pour 1/3 of the mixture of cream and milk.
4. Layer slices of mango on top of the mixture.
5. Sprinkle crushed graham.
6. Repeat procedures 1-5 until you've used all the ingredients.
7. Refrigerate overnight and enjoy eating.
Basic Chocolate Chip/Ricotta Filling:
2 pounds ricotta cheese, well drained
1 1/2 cups unsifted powdered sugar
4 teaspoons vanilla extract
1 1/4 cups milk chocolate chips
1. Beat cheese until smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover; chill several hours.
Fluffy Chocolate Chip/Ricotta Filling: Note: This filling is lighter, but richer.
1 pound ricotta cheese
3/4 cup unsifted powdered sugar
2 teaspoons vanilla extract
3/4 cup milk chocolate chips
1 cup heavy cream
1. Follow directions above for basic chocolate chip filling. Beat the cream until stiff and fold into the chocolate and cheese mixture.
To serve, use a plain large pastry tube to force Ricotta filling into cannoli shells. Remember fill only the number of cannoli you plan to serve at once.
Elements:
- 2 glasses of the rice
- 20 dkg of raisins
- 20 dkg of almonds
- 1 glass of the poppy
- 5 spoonfulfuls of honey
Way of preparing:
To cook the rice. To rinse the poppy, to brew. To grind twice in the machine. To chop almonds up (and if necessary nuts). To scald raisins. To add honey, nuts and dried fruit as used in cooking and the poppy to the rice. To mix everything exactly, to cool. To decorate the top nuts and dried fruit as used in cooking.
MANGO FLOAT
Ingredients:9 Graham crackers
slices of ripe mangoes
2 250 ml packs of All-purpose cream
1 250 ml can of condense milk
crushed graham crackers
Instructions:
1. Mix the All-purpose cream and the Condensed milk.
2. Align the first three graham crackers in a container.
3. Pour 1/3 of the mixture of cream and milk.
4. Layer slices of mango on top of the mixture.
5. Sprinkle crushed graham.
6. Repeat procedures 1-5 until you've used all the ingredients.
7. Refrigerate overnight and enjoy eating.
Cannoli’s with Chocolate Chip-Ricotta Filling
Cannoli Shells: I don’t make them, I buy a package of them pre-made. But if anyone wants the recipe for them, let me know and I’ll put it upBasic Chocolate Chip/Ricotta Filling:
2 pounds ricotta cheese, well drained
1 1/2 cups unsifted powdered sugar
4 teaspoons vanilla extract
1 1/4 cups milk chocolate chips
1. Beat cheese until smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover; chill several hours.
Fluffy Chocolate Chip/Ricotta Filling: Note: This filling is lighter, but richer.
1 pound ricotta cheese
3/4 cup unsifted powdered sugar
2 teaspoons vanilla extract
3/4 cup milk chocolate chips
1 cup heavy cream
1. Follow directions above for basic chocolate chip filling. Beat the cream until stiff and fold into the chocolate and cheese mixture.
To serve, use a plain large pastry tube to force Ricotta filling into cannoli shells. Remember fill only the number of cannoli you plan to serve at once.
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