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XMAS 16

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A helping hand at Christmas. With taste.

By purchasing our services, you will be making your donation to 2 humanitarian associations dedicated to supporting children against starvation in third world countries and supporting women, families and children in distress by offering sociological and medical advice.

In the hope that together we can help put a smile on the faces of those less fortunate than us, the entire Agostini Associati Team would like to wish you a very Merry Christmas and a Happy New Year.

To guarantee you the best possible service even during the holiday period, we remind you that our offices will remain open for business over Christmas with the exception of 26 Dec 2016 and 6 Jan 2017. As usual, it will be possible to pre-book translation and interpreting services to be carried out on the public holidays indicated.

Tired of the usual Christmas dinner?

Take a look at our selection of typical Christmas dishes from around the world: original recipes that take a maximum of 30 minutes to prepare and which will leave your guests wanting more! A few examples?

World Christmas recipes

	Christmas Plum Pudding - England Ingredients 150 g flour, 200 g fat, 200 g breadcrumbs, 500 g raisins, 150 g candied orange peel, 200 g chopped dried fruit, 100 g chopped almonds, 150 g brown sugar, 5 eggs, ½ glass beer, 200 ml rum or cognac, 1 teaspoon salt, 1 spoon treacle, 1 teaspoon powdered ginger, a pinch of nutmeg. Preparation Mix the fat and the breadcrumbs. Wash the raisins and add to the orange peel. Transfer the mixture to a terracotta bowl, adding in the flour, almonds, spices, salt and sugar. Amalgamate using the beer, treacle and spirit, and leave to soak for a week. Following this first phase, add the eggs to the mixture. Then butter a high-sided porcelain baking tin and pour in the pudding mixture. Cover with greaseproof paper (also buttered), and then wrap the baking tin and pudding in a cloth. Finally, place it in boiling water and boil for 4-5 hours. Having removed the cloth and left it to cool, the pudding is then turned onto a plate. Just before serving sprinkle with brown sugar and douse in heated rum or cognac so it can be lit once on the table. Serve with cream or brandy butter.

	Pepperkaker - Norway (15 min.) Ingredients 250g butter, 125g syrup, 250g icing sugar, 100 ml cream, 400g flour, 2 teaspoons of ground clovers, 1 teaspoon cinnamon, 100g finely chopped almonds. Preparation Heat the butter, syrup, cream and icing sugar, bringing to the boil. Leave to cool and add the other ingredients. Mix together and roll out into 3 cm-diameter discs. Store in a cool place until the following day. Cut the disks into slices and bake at 175°C for 10 minutes.

	Ischoklad - Ice Chocolate - Sweden (10 min.) Ingredients 75g coconut butter, 125g dark or plain chocolate in pieces. Preparation Place the butter in a dish together with the chocolate. Heat the dish in a bain-marie until the butter and chocolate has melted. Fill a number of cups with the mixture and place in fridge to set.

	Alicante Turron - Spain (20 min.) Ingredients 1kg honey, 500g sugar, 2 egg whites, 1.5 kg of oven roasted almonds, 1 lemon. Preparation Slowly warm the honey in a saucepan. Add the sugar and mix with a wooden spoon. Beat the egg white until it is hard and then add it to the mixture. Mix for 8-10 minutes then heat until it begins to caramelise. Add the almonds to the honey mixture, together with the lemon peel. Mix well and leave to cook over a low heat for a few minutes, making sure that it doesn’t stick to the pan. The mixture should then be transferred into a wooden mould lined with rice paper.
	Buon appetito from Agostini Associati, translations and interpreting in 60 languages!

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