Sometimes I wonder which dishes you serve at Christmas. Maybe you are a traditionalist and have old, yellowed recipes for dishes which you love and always make? Maybe you like to experiment and on your Christmas table there are dishes from all over the world? And maybe a little bit of all of them? Traditional food but with something new?

We like most of the traditional Christmas dishes, but for some time we have rejected meals which were always there but nobody liked them. Now I don't make dried carp and mushroom soup, but I prepare sander and red borsch with dumplings.

Today I would like to share with you a recipe for new dumplings. They are traditional because they don't contain meat, but also new because they are with fish. I used roast salmon to make the stuffing for these dumplings. If somebody doesn't want to risk making these new dumplings for Christmas, maybe they should keep the recipe for the future. I recommend them!

Ingredients:
dough:
500g of flour
4 tablespoons of oil
250-300 ml boiling water
a pinch of salt
stuffing:
300g of roasted salmon
250g of fresh spinach
4-5 big dried tomatoes from olive oil
2 tablespoons of small capers
1 shallot
2 cloves of garlic
1 teaspoon of butter
salt and pepper

11th of November is traditionally a day when you serve goose in Poland. This tradition also exists in Sweden, Hungary, Slovenia, Austria and Germany. Poland is also the main producer of this delicious meat, so in almost every aforementioned country there is Polish goose. Nevertheless, this type of meat is not popular here. We remember about it only on 11th of November and then forget about it for another year. Even though the 11th of November was a long time ago, I wanted to offer you goose for dinner (maybe for Christmas dinner?). You can add marjoram, thyme, juniper, ginger and caraway seeds, and you usually serve it with apples, cranberries, dried plums, beetroots and red cabbage. I marinated the goose thigh for 12 hours in a marinade made of soy sauce with rosemary, thyme and garlic, and in the end I applied apricot jam, so it would blush beautifully. I will immodestly declare that this dish was amazing and the smell of roasted meat meant that it was hard to wait for dinner.

Ingredients:
4 goose thighs
2 tablespoons of oil
2-3 tablespoons of apricot jam
250ml of chicken bouillon
5-6 dried apricots
marinade
5 tablespoons of soya sauce
2 tablespoons of olive oil
3 cloves of garlic
1 chili pepper
2 tablespoons of lemon juice
2 tablespoons of honey
1 tablespoon of chopped rosemary
1 tablespoon of chopped thyme

It won't be long until the rustling fall leaves turn into icy winter. Fall is my favourite season and maybe that's why I want to keep the warm fruity smell for as long as possible. I found a great way to do this, because it is also a very delicious way. I baked apple cinnamon bars, which smell like fall and taste warm and homely. I really recommend it to everyone, even those who don't like fall. This homemade cake is a delicious way to end Sunday dinner. The original recipe comes from Instagram #fitwafflekitchen.

Ingredients (20cm baking pan)
vanilla layer
2 eggs
300g of flour
2 teaspoons of baking powder
200g of sugar
300ml of milk
1 teaspoon of vanilla essence
100g of melted butter
cinnamon layer
100g of brown sugar
120g of melted butter
2 tablespoons of cinnamon

In my family house on Christmas Eve we have always eaten a modest breakfast and later the adults didn't eat anything till dinner. For the children we prepared fish soup with carp, batter dumplings and carrots. My children are already big enough that they don't need an extra meal anymore. They wait more or less patiently until dinner, which starts (except of course for wishes) with mushroom soup or borscht. For people that don't like any of these soups, I have an offer of mild dill fish soup. You can add to it any fish. I add zander and cod, but it will be awesome with carp and salmon too.

Ingredients:
750g of fish without skin and bones
2 carrots
1 parsley root
1 stick of celery
a piece of leek
1 clove of garlic
1 shallot
150ml of 30% sweet cream
1 teaspoon of butter
1l of vegetable or fish bouillon
1 bunch of dill
salt and pepper

I know that in every home after Christmas there are leftovers. A beautiful yeast cake has a lot of fans when it is fresh. After a while, there are fewer and fewer fans, and in the end the cake is only good for those who even like it stale with butter and hot tea. I like this kind of cake, so in my home yeast cake never goes to waste.

Today I would like to share with you the recipe for how to use up Christmas yeast cake. Charlotte is a dessert which is a second life for yeasty cake. The dessert is fragrant, sweet, and crunchy on the outside, and deliciously soft and fruity inside.

The recipe comes from the magazine "Moje gotowanie" ("My cooking"). I changed only the fruit. Instead of apples and currants I added cranberries, blueberries and blackberries.

Ingredients (for 2 people)
6 slices of yeast cake
3 tablespoons of butter
100ml of milk
2 fistfuls of fresh cranberries
a fistful of blueberries
a fistful of blackberries
3 tablespoons of maple syrup
2 tablespoons of orange juice
a pinch of cinnamon