Traditional Christmas Foods across Europe

Table of Contents

1. INTRODUCTION
2. AUSTRIA
3. CYPRUS
4. CZECH REPUBLIC
5. FRANCE
6. GERMANY
   1. Gebackener Karpfen (baked carp)
   2. Gefüllte Gans (Stuffed, roast goose)* with alternative stuffings
   3. Rohe Kartofelklösse (raw potato dumplings)
   4. Rotkohl or Rotkraut (red cabbage)
   5. Schlodderkappes (white cabbage stew)
   6. Fleischwurst mit kartoffelsalat (pork sausage and potato salad)
   7. Wildschweinbraten (roast wild boar) *
   8. Adventszopf (Advent bread plait)
   9. Lebkuchen or Lebzelten(Honey cakes)
   10. Liegnitzer Bomben (Liegnitz bombs)
   11. Christollen (fruit loaf) *
   12. Bratäpfel (baked apples)
7. GREAT BRITAIN
8. GREECE
9. HOLLAND
10. HUNGARY
11. POLAND
12. PORTUGAL
13. ROMANIA
14. SERBIA
15. SLOVENIA
16. SPAIN

Bratäpfel (baked apples)

Ingredients: for the filling:
4 middle-sized cooking apples 3 tablespoons of chopped almonds
1 tablespoon of sugar 1-2 teaspoons of honey
10 g butter

Preparation:
Clean and core the apples. Mix the ingredients for the filling and insert into the place of the cores of the apples. Place on a greased baking tray and bake in a preheated over at 225^o C for 30 minutes. Finally dust the apples with a little sugar and serve one per person.

Photograph (c)2008 Helen Macbeth