Do you dare to try a little different Christmas food this year?


Gingerbread Spice:

2 tbsp cinnamon, ground

2 tbsp ground ginger

1 tablespoon cloves, minced

1 tbsp cardamom, ground

1/4 tbsp ground star anise (can be omitted)

Mix together and store in a dry, dark jar.

Gingerbread pannacotta (with orange sauce/clementine sauce/jelly)

Gingerbread Caramel

Banana cake


Gingerbread flavored cultured milk

Gingerbread flavored granola

Gingerbread ice cream

Christmas flavored cheesecake – gingerbread on the bottom, spices in the cheese filling – orange jelly on top

Gingerbread macaroons – spices in macaroons – orange curd/gingerbread caramel

Cookies with gingerbread spice

For a gluten-free version, use gluten-free cookies in the bottom!

Min Matgale Verden alternative Christmas cake!

Start with the meringue bases:

2 egg whites

1.5 dl of sugar

a few grains of salt

1/2 tsp gingerbread spice

Beat the egg whites and salt until soft, add sugar little by little while the machine is running. Beat until stiff meringue. Carefully but thoroughly fold in the gingerbread seasoning. Using a piping bag/spatula, spread the meringue into two small 20 inch cake pans (lined with parchment paper).

Bake the meringues at 150 degrees, after putting them down to 125 degrees and cook for about 2 hours. Let the bases cool on a wire rack. Then remove the form and the baking paper.

Gingerbread base:

150 g gingerbread, crispy

60 g of melted butter

Crush the gingerbread cookies and mix them with the melted butter. Carefully press into a 20-inch springform pan lined with parchment paper. Calm down.

Currant ice cream:

about 4 dl of melted currants

3/4 tbsp lemon juice

2.5 dl of sugar

1 large egg white

2 dl of whipped cream

Mix the currants, sugar and lemon together, push through a strainer (or save everything for chunky currant ice cream) Put the currant sauce back into the mixer, add the egg whites and beat until you get a “fluffy” hard meringue. Whip the cream to a strong foam and mix everything thoroughly with a spatula.

Take out the hardened gingerbread base, put rigid plastic on the edges, because the cake will be taller than the mold!! You can also use baking paper here, the cake won’t be quite string-straight from the edge, but it works. Add about 1/3 of the currant glaze, place on the meringue base, gently press into place, add 1/3 of the currant glaze and a new meringue base, fill with the rest of the currant glaze and spread. it carefully out. Freeze for at least 4-5 hours!

Caramel sauce with gingerbread flavor:

60 g of brown sugar

57 g of butter

0.5 dl cream

a few drops of lemon

a few grains of flake salt

1/4 tsp gingerbread spice

Melt the sugar and butter until the sugar melts, remove from the heat and add the rest of the ingredients. Calm down.

Any leftovers can be used for ice cream.

Remove the tin and plastic/paper from the edges of the cake and place the cake on the cake plate.

Before serving, drizzle the caramel sauce over the cake, preferably running down the edges.

I decorated with soft golden balls. Enjoy a completely different Christmas cake!!

BBQ sauce for leftover pork ribs

American BBQ Sauce

1 onion

1 red chili pepper, fresh

1 can of chopped tomatoes

1 tbsp soy sauce

1/2 teaspoon cayenne pepper

1 tablespoon of brown sugar

1.5 tablespoons of apple cider vinegar

1 tsp dijon mustard

1 tablespoon paprika powder

1 small teaspoon of Worcestershire sauce

1/2 teaspoon of salt

1 teaspoon of pepper

1 tablespoon of oil

Fry the onion and chili in a little oil until the onion is soft, do not use too much heat. Pour in all the spices and mix well. Add the chopped tomatoes, stir and let it cook for 1.5 hours or more. Then puree the sauce with a powder blender and put it in a bowl. Store the sauce in the refrigerator. Keeps for 1 week in a tight glass. (Probably much longer)

Quick BBQ Sauce:


Apple cider vinegar

brown sugar

A little strong coffee

Christmas salad

Two handfuls of kale

A piece of red cabbage, cut into thin strips

Olive oil

A lemon

Salt and pepper

Pomegranate seeds

Blue cheese/brie



Clean the kale from the pieces and stems. Massage it with olive oil and lemon (drip and massage in with hands). Do the same with the red cabbage, but do it separately. Kale becomes dark and shiny, as well as soft and easier for the stomach to digest. Sprinkle with salt and pepper and transfer to a plate. Sprinkle with small pieces of blue cheese, crushed gingerbread, walnuts and pomegranate seeds. Server.

Swiss Christmas Cookies:

By the way, they are perfect to cook together, as one should be brushed with egg white and the other with egg yolk.


75 g of margarine

200 g of sugar

2 eggs

Zest of half a lemon

1 teaspoon of cinnamon

1 knife tip ground cloves

A few grains of salt

50 g ground hazelnuts

250 g of whole hazelnuts

250 g of flour

Mix the margarine and sugar well before adding to the eggs. Grate the zest of half a lemon with a grater and add to the dough along with spices and ground nuts. Lightly shake the whole hazelnuts in the pan to loosen the skins a bit. Rub the nuts between your hands so you get all the loose shells. Put the nuts together with the flour into the dough and let the dough cool for half an hour. Then roll out the dough until it is about 1 cm thick (or as flat as you can get it with whole nuts). Cut finger-length cookies with a knife and brush with egg white. Roast for 18-20 minutes at 200 degrees in the middle of the oven.


250 g of margarine

250 g of sugar

3 eggs

A few grains of salt

Lemon peel

500 g of flour

Mix the margarine and sugar until smooth and add to the eggs. Use a grater and grate the zest of a whole lemon and mix into the batter. Add the rest of the ingredients and let the dough stand in the cold for at least 30 minutes. Roll out the dough little by little on a little flour and cut out the cake forms. Brush them with egg yolk and bake at 200 degrees in the middle of the oven for about 10 minutes until golden.

Dubeli (beautiful rolls)

1 kg of flour

1 pack of yeast

150 g of butter

6 dl of milk

1 tablespoon of salt

Pour flour into a bowl, melt butter and add milk. If the butter-milk mixture is lukewarm, dissolve the yeast in it before mixing with the flour and salt. Before rising, the dough must be thoroughly beaten or mixed in a food processor. Make rolls by dividing the dough into suitably large pieces (consider the size of the roll). Make sausages from the pieces and make a loop. Push one end through the loop so that it is slightly stuck. Season before frying and brush with an egg before placing in the oven at 200 degrees until they are golden. They are great in the freezer and taste best warmed in the oven just before serving!

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