Little Christmas Cookies

I know this recipe comes a bit late but these cookies are so good, they can be eaten all year round!

At home, every year during Christmas time, we celebrate Family. It's very important to us as our family is all over the world: our brother in Germany, our uncle in Guyana, our dad's family in Mexico, our cousin in the south of France and our grandmothers in the West. For us, Christmas is an opportunity to come together, laugh a lot, eat even more and share a beautiful and resourcing moments with each other.

Ever since she knew how to handle a spoon, my sister has made cake or treats for us during december. But since a few years now, our favourite are the Little Christmas Cookies she makes. She bakes a lot of them so we can give some to our family and friends. Here's the recipe, I hope you will like them as much as we do!

 

  Ingredients:
400g flour
250g butter (cut in in small dices) + a little bit more to grease the baking tray
200g sugar

2 eggs
3 egg yolk
150g almond powder

2 tea spoons cinnamon powder

Some vanilla extract

  

Mix the butter and the sugar together until the mixture slightly whitens (the butter should'nt be to cold or it will be more difficult). While you mix, add the almonds, the two eggs and the flour little by little. My sister likes to sift the flour so the dough won't be lumpy. Don't stop on mixing! Then, add the cinnamon powder and mix. At some point, the dough will get so thick you will have to use your hands. (Thats when the fun starts!)

 

Make a ball out of the dough, and then make what my sister and I call a "volcano" (a hole in the middle of the dough) and put some drop of vanilla extract in it. Knead the dough once again so the extract is completly absorbed in it and wrap it into cling film.

Let it rest for at least 3 hours in the fridge. The best is to leave it over night.

Then , preheat your oven  at 180°C / 356°F / themostat 6. Get the dough out and roll it out. Cut the cookies with some cookie cutters in the shape you want (ours were "Christmas" cookie cutters). 

Grease the tray and put your cookies on it. Brush your cookies with the egg yolks (beat them first). My sister used a fork cause we don't have any cooking brush.

Bake for 10 to 12 minutes, the cookies should come out golden.

ENJOY!! :D

(I was so happy when the cookie came out that I eat them all and forgot to take a pic, so you will have to make them to find out how they look when they're baked! :D)

Broccoli Soup

By Za, 

For those of you who wonder about the kinds of food that are high in vitamin C, contain multiple nutrients which are effectively a strong preventive from cancer, regulate blood pressure thanks to the high amount of calcium, magnesium and vitamin K - which helps keep the bones healthy and prevent from osteoporosis-. 
This preventive food is also good against gastric problems and bacterium, such as the H.Pylori; heart disease and  Anemia. 
This natural source of vitamin A, Beta carotene, fibers,  Antioxidants and zinc is extremely beneficial for eyesight, skin, digestive problems (prevents constipation) and regulating blood sugar. 


This soup is easy peasy, here we go: 

Ingredients 

• 3 medium potatoes 
• 1 medium onion 
• A head of broccoli
• 1 glass of milk. 
• Water
• Parsley
• Salt
• Cheese (hard cheese of your liking. I went for red cheese this time) 

Method: 


Peel and dice the potatoes, and the onion, before you bring them to a boil. (salt) 
Cut the broccoli florets and steam them for like 3 to 5 mins. 


Once everything is cooked, blend your veggies and add milk bit by bit until you get a thick mixture. Add water thoroughly, little by little, until you get the lump-less consistency you like. I like my soup to be thick and 'velouté'. 
Chop parsley ( a small bunch) and add it to the soup. (salt) 
Dice the cheese (or grate it if you prefer)  

Serving: 


This soup goes very well with toasted bread or garlic bread. 

Toasted bread shredded
and mixed in soup

Bsahatkom - Enjoy - Bon appetit 

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