Medieval Christmas Market

Last night Sebastian and I had big plans to visit the Medieval Christmas Market in Siegburg, Germany.

We waited until it was dark and found our way to the tiny village. Unfortunately, by the time we arrived at 8:30, everything had been closed for half an hour. All other markets are open until 10 so we just assumed this one was as well.

The market is lit entirely by candle light.

Ironic as it was, we were still able to get a glühwein before heading back to the market in Bonn. I was determined to see this unique market this year so forced brought my friend Melanie back with me today.

Everything about this market is medieval. The tents are made out of canvas and wood, the products being sold are all handmade, the people are dressed in period clothing and they even speak in a medieval way.

I started with baklava for dessert.

The best part is obviously the food. Unlike the greasy sausages and fried potato pancakes at the normal markets, this market offers freshly bread baked in stone ovens, falafel, fresh noodles, and baked apple rings to name a few.

Spices for sale.

Several stands served their food on cabbage leaves rather than disposable plates.

Medieval is eco-friendly!

Dinner was a falafel with sesame sauce in pita bread with lettuce from this tent.

My take-away food was freshly baked bread from these working stone ovens.

  I bought a loaf of this ‘farmer’s bread’ and a sweet roll made with saffron, butter and raisons. The roll melted in my mouth. Luckily it is nearly the size of my head so I have plenty left for breakfast.

My hot loaf of bread kept me warm all the way home.

Oh Germany, I love you for your love of the medieval ages!

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Chocolate Crinkle Cookies

Tomorrow morning my class will be baking these cookies to give as Christmas gifts to their parents.

For the last two years, I’ve used a traditional Swedish gingersnap recipe from my past assistant, I was planning on continuing the tradition this year but her recipe requires 2 days’ work and unfortunately, I had to give up share my second booking for the school kitchen.

Chocolate crinkle cookies have stepped in to save time and save our Christmas cookie day.

The ingredient list is simple- eggs, vanilla, baking powder, salt, sunflower oil, flour, coco powder and sugar.

Start by combining the sugar, oil and coco powder with an electric mixer.

Beat in one egg at a time.

Once all eggs have been beat in, add the vanilla.

Stir together the flour, baking powder and salt then add the dry ingredients to the wet.

A thick, fudgy dough will form. Cover and refrigerate for 4 hours or, as some reviewers suggested, freeze for 1 hour.

  Roll chilled dough into 1 inch balls. The dough is very sticky so try not to handle it with your hands.

Roll the balls in sifted powdered sugar- the more dense, the better.

Bake, cool and enjoy!

Recipe from allrecipes.com

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners’ sugar

Directions

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. (I premade one batch of dough for the kids to roll while their dough is speed-cooling in the freezer.)
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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