Cous Cous 
order not to go too greedy, add touches here and there, including Christmas cakes and sugary myeloma, even some savory recipe.
So here is this cous cous, very exotic, but also very suitable for a eve as they say, "lean". And of course all
.. Merry Christmas!
Christmas Cous cous with sardines
Ingredients for 4:
120 g cous cous
300 grams of sardines small (already cleaned)
90 grams of mixed nuts (almonds, hazelnuts, pine nuts, cashews, pistachios)
20 grams of raisins
1 lemon 1 clove of garlic
1 bell pepper (about 180g)
pepper
parsley
olive oil
Wash and dry the sardines dry with paper towels.
cut into fillets and arrange on a plate in a single layer. Chop garlic finely and parsley on the fish and distribute them.
Sprinkle with lemon juice and olive oil poured in a uniform manner.
Cover with plastic wrap and let marinate in the refrigerator for about half an hour.
Soak the raisins in a bowl with warm water for 10 minutes.
Cut coarsely chopped dried fruit.
Wash the peppers, remove seeds and cut into cubes.
cous cos Sauté in a pan with a cucchaio oil for 2-3 minutes, stirring with a wooden spoon.
Add 400 ml of water (or as indicated in the package) and cook for 5 minutes, stirring until the water has not been completely absorbed.
Remove from heat and stir with a fork to separate the cous cous and remove lumps.
United dried fruit cous cous, peppers and raisins squeezed. Bake ten minutes in a pan (or in the oven for 10 minutes in a pan covered with aluminum foil).
Pour the couscous into a serving dish, cover with the parsley, a pinch of salt, pepper and drained sardines.
Christmas Christmas is coming, come on .. Gingerbread! 
Another family tradition ... in that it is over 30 years eat for Christmas but it is only a couple that is preparing , because no one before had ever ventured.
This recipe is a much more feminist nougat in the sense that mother and daughter - or even just one of them - can do so without the need for muscle men (well, maybe a little bit at the end ..)
Gingerbread Sienna
150 grams of white flour
150 g sugar icing
150 grams of honey
300 gr peeled almonds
40 g candied citron
200 grams of candied orange (or pumpkin, and if you find it if you prefer)
1 / 2 teaspoon ground cinnamon 1 teaspoon
coriander seeds powder
1 teaspoon of vanilla extract
15 big hosts
Place almonds on baking sheet and toast at 200 degrees for a few minutes.
Cut strips candied citron and orange.
Mix the flour with the cinnamon and coriander.
Cook over low heat in a saucepan the sugar, keep aside a spoon,
with honey, stirring constantly with a wooden spatula and making sure that the mixture does not stick to the bottom.
When honey and sugar are dissolved and the mixture begins to make small bubbles, dip the tip of a spoon and pass it under the acuqa cold for a few seconds. If the syrup forms a hard ball, it is ready.
Remove from heat and add the fruit, then the almonds and flour with the spices, stirring well with a wooden spatula.
Line a baking pan (I use disposable aluminum ones) with the hosts, pour the mixture making the surface with a knife moistened with a spoon and sprinkle with powdered sugar kept aside.
Cook in oven at 150 degrees for about 30 minutes.
Sprinkle with powdered sugar and let cool before serving.
order not to go too greedy, add touches here and there, including Christmas cakes and sugary myeloma, even some savory recipe. 
