Review: UEN Christmas Coffee Morning

[vc_row][vc_column][vc_column_text]On Wednesday morning 7th of December a small group of UEN members came together to enjoy our annual Christmas Coffee Morning.

Pallavi Lall has been a wonderful host and everyone enjoyed the view on Rotterdam from her 16th floor apartment. There were lots of goodies to sample from the various countries starting from vegetarian samosa’s, cheese pastries, Greek Christmas biscuits called Kourambiedes (see recipe below), chocolate cake, carrot cakes and German Christmas cake (see also below).


[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]Kourambiedes


*       100g icing sugar

*       400g milk butter

*       100g vegetable fat

*       2 egg yolks, preferably organic

*       1 egg, preferably organic

*       ⅔ teaspoon vanilla essence powder

*       ½ teaspoon ground nutmeg

*       ⅓ tea cup of brandy

*       1 level teaspoon bicarbonate of soda

*       250g blanched, roasted and coarsely chopped almonds

*       850g (appr.) soft (plain) flour, sieved

*       1k icing sugar

*       ⅔ teaspoon vanilla essence powder



  1. Array the blanched almonds on a baking tray and roast them for 10 minutes at 200ºC, until golden brown. Put the almonds in the food processor and pulse until coarsely chopped. Place the butter, icing sugar and vegetable fat in the mixer bowl and whisk for 10 minutes until pale and fluffy. Add the egg yolks and the egg, one at a time, so that each is fully incorporated before you add the next. Add the nutmeg, vanilla and 2 tablespoons of the flour. The flour will keep the mixture homogenous during the addition of the brandy. Dissolve the bicarbonate of soda into the brandy and add it in the mixture.


  1. Add the almonds and flour in turns. You may not use all the flour, depending on the consistency of the mixture. Finish by hand. Sieve the last amount of flour again and work the dough gently until you end up with a soft and buttery consistency.


  1. You can mould the Kourambiedes in any shape you like. Array them on a baking tray and bake at air170ºC, for 35 minutes, until they burst on top and become golden brown. Let them cool for 5 minutes.


\4.  Mix the vanilla with the icing sugar. Sieve the mix, a little at a time, into a baking pan, so that it forms a layer. Place the kourambiedes in and sieve more icing sugar on top. Let them cool completely or they will crumble. Put them on a serving plate, in a pyramid shape and sprinkle again with icing sugar.


  1. Note: Whisk the butter and sugar very well;you need to end up with a fluffy and creamy consistency. The dough must be soft and buttery, not firm. When they become golden brown and begin to burst on top, then they are ready.





[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]German Christmas Cake with red wine

375 g of margarine (full fat)

300 g sugar

5 eggs


350 g plain flour

150 g of dark chocolate flakes

2 Tsp sugar

2 tbsp. cocoa

2 – 3 tsp cinnamon

2 sachets of vanilla sugar

1 sachets of baking powder


125 ml red wine


Mix the first 3 ingredients to a fluffy batter.

Mix all dry ingredients together and add slowly to the batter. When all is combined add the red wine spoon by spoon.

Heat the oven to 200 degrees. Line a baking tray with backing paper and then pour the cake mix onto the tray and bake for approx. 20 min. I usually check after 15 min. Insert a skewer and it has to come out dry.



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