Yesterday we had for the third year in a row an international 1st advent party at our house - it's a tradition now.... This year we had some newcomers but the concept was the same. Everyone brings a dish, savoury or sweet, that represents their xmas or country.

All was very delicious! Everyone was asking for recipes so the recipes of what I did can be found below. For the rest of you , please add your recipes in the comment of this post so we can all try them out again    

We started the party with some glögg (mulled wine) and gingerbread cookies - both homemade.

The gingerbread making pictures you can see in an earlier post.

Below you find the recipe of the ginger bread cookies:

Put 4 dl sugar, 2 dl syrup and 2 dl water in a pot and bring to a boil. Take of from heat and let cool a bit.

Mix 250 gr butter with 2 tbsp ground cinnamon, 1 tbsp ground ginger, 1 tbsp ground cloves and 1 tbsp ground kardemums in a bowl

Add the sugar/syrup/water mixture into bowl and stir till butter has melted, let cool some more till cool enought to add an egg without making scrambled eggs. stir in the egg.

In a seperate bowl measure 15 dl flour and 1 tbsp bicarbonate of soda  mix and add to other mixture. Mix till smooth and all combined. The dough is very loose at this point. Put in cool place/fridge for 12-24 hrs. The dough will now be possible to bake out and cut out shapes. When rolling the dough use flour from stopping it from sticking to table. Make dough thin, the thinner the better the cookies comes. Put  cut out shapes on bakingpaper on baking tray. Put in oven for 5-7 minutes in 225 degrees. It goes very fast from good looking to burnt looking so keep an eye on them.

The 'glögg' /mulled wine recipe - makes 2 ltr

Boil 1 ltr of water with 30 cloves, 20 cardamoms, 2 cinnamom sticks, peel of 2 oranges, 5 cm fresh ginger, 1 dl raisins for about 15 min. Add 2 bottles of red wine, 2 dl sugar and 4 tbsp ribena. Heat up, do not boil and take off from heat- Let rest for 12-24 hrs and take out all spices- Heat to serve. Optional is to add rasins and almonds in glas.

Then we had the 'smörgåsbord' with dishes from Malta, Macedonia, Turkey and Sweden

'Gravad lax' - The salmon

1 kg of salmon in 2 equally big fillets - skin left on

mix 1 dl sugar, 1 dl salt, 1 tbsp crushed whitepepper and rub on salmon - meat side

put a big bunch of fresh dill and put the salmone fillets together.

Put in plastic bag, put in fridge with something heavy on top, turn salmon every 12 hrs and keep in fridge for 48 hrs

to serve you take of the skin and slice the salmon

Sauce for salmon:

mix together

3 tbsp mustard semisweet

1 tbsp wholegrain mustard

1 tbsp sugar

2 tbsp vinegar

slowly, slowly while whipping fast add 1 dl oil to mustard mixture. Very important to do it slowly as otherwise oil seperates from rest and you need to start over

stir in 1 dl finely chopped dill

put in fridge for at least 1 hr

The bread:

put oven on 180

oil 2 bread dishes and put bread crumbs on edges

mix 8 dl rye flour, 4 dl normal flour, 1 tsp salt and 2,5 tbsp bicarbonate of soda in a bowl

add 7,5 dl kefir/natural yogurt and 2,5 dl dark syrup

stir till well mixed and put in dishes, Put in oven straight away for 1 aprox 1 hr, ready   

And last but not least (unfortunatly didn't my camera keep taking photos so no pics from dessert table) the sweets that were from Malta, England and Sweden

some pictures from yesterday

Thank you all for coming and hope you enjoyed it as much as we did.

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