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21ο Νηπιαγωγείο ΠατρώνΥπεύθυνος εκπαιδευτικός: Πέρττουλα Μαρία Συνεργαζόμενοι: Κωνσταντινοπούλου Αναστασία 26ο Νηπιαγωγείο Χανίων ,Γωνιωτάκη Αικατερίνη Τμήμα: Ολοήμερο

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  • Dear allWe 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. Ingredients225g 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 walnut-sized 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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  • Yeast Easter CakeCalled: Drodowa baba wielkanocnaTraditional Easter yeast cake with easy preparation without long pastry kneadingTime: 30 min. + 90 min. of risingNumber of portions: 20 portionsIngredients:3 glasses of flour 15 dag of butter8 tablespoons of sugar5 yolks10 dag of yeast1,5 glasses of milkRum essenceFat for the baking tin3 tablespoons of raisins and almonds1 tablespoon of potato flourJuice of two lemonsPreparationPrepare the leaven: crumble some yeast and pulverize it with one tablespoon of sugar, a tablespoon of flour. Leave it in a warm place to rise for about 30 min. Boil the rest of milk then pour hot milk into the glass of flour, then stir it quickly. Do it fast and be carefull not to make any lumps. After cooled add one tablespoon to the leaven and wait till it is cold and leave it for rising. Mix yolks and sugar together. The rest of flour, mixed yolks and sugar and leaven stir together, add melted and cool butter very slowly. Then knead the pastry till it starts coming away from hand. Add some rum essence, raisins and almonds then sprinkle the pastry with some potato flour. Put it into the baking tin to of its height then leave it to rise. Bake it about 40-50 min. in the medium hot oven (180 st.C)After cooled pour icingIcing:sugar and lemon juice pour into the potmake it warm and stir till the sugar is melted and it starts making thicker and white.Comment:These ingredients are used for preparing two medium size yeast cakes.Enjoy your meal

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