Christmas and its traditions – tree, pastries and carp with salad

Christmas. A word that smells of vanilla, fried carp, and freshly laundered towels. It is a holiday of peace… but hand on heart – there is about as much peace before Christmas Eve as there is snow in April. And yet, it all makes sense. Why? Because Christmas isn't just about food. It's about cleanliness, warmth, the scent of home, and the feeling that we all belong at the table.

 

A clean tablecloth is not just a decoration. It is a symbol of a new beginning, well-being, and respect for the shared table. Warmth? That's not just the heater set to five, but the atmosphere. And the scent? That is memory. One sniff and you're back in grandma's kitchen.

Christmas Dining Traditions: From Peas to Carp

The traditional Christmas table didn't appear overnight. In the Middle Ages, meals were modest – pea porridge, "kuba" (barley with mushrooms), legumes, bread. Meat was taboo because a fast is a fast.

The turning point came in the 19th century:

• Austria-Hungary brought order to the table, Meissen porcelain, tablecloths, and etiquette

• Germany influenced Christmas cookies, stollen, and the use of butter, and inspired the breading technique (though the "triple-coat" was actually a Czech cook's invention, Germans popularized it)

• France (yes!) inspired festive dining and multiple courses, as well as multiple sets of cutlery

• And fish gradually became a symbol of abundance and luck across Europe; after all, it was a big business for a long time, whether in fish farming or river sales

Carp became mass-market only in the 20th century. And since then? It has held its position as a Christmas celebrity like no other. People often eat it only once a year and sometimes don't even finish it because they don't like the taste. It is necessary to choose the fish well and buy from proven sellers who have either sandy ponds or prepare fish through "sádkování" (letting them swim in clean running water). There is no shame in soaking the raw carp in milk for a few hours before preparation to perfectly get rid of the "fishy" or muddy taste.

How to handle clean curtains, tablecloths, and towels - it's a breeze today

In the past, the big Christmas laundry was almost a ritual. Today? It's more about logistics: cookies, baking, flour everywhere, towels take a beating. And this is where a modern helper comes in.

The Orava WMO-810A (8 kg) automatic washing machine handles:

• Tablecloths and curtains without straining your nerves with wrinkles

• Greasy towels from baking

• Large loads at once (because Christmas doesn't do half-measures)

Clean textiles bring peace of mind. And peace of mind ensures a nicer Christmas.

How to fry carp more healthily

Step-by-step recipe

Ingredients (4 servings)

• 4 carp steaks (approx. 150–180 g each)

• Salt

• Plain flour

• 2 eggs

• Breadcrumbs (see below)

• Oil with a high smoke point (rapeseed or sunflower)

How to make the best breadcrumbs

Forget the store-bought bag.

Ideal:

• Day-old white bread (rolls, baguette)

• Dry and grind finely

• Add a pinch of salt. The result will be a light and crispy fillet that won't soak up grease

Option 1: Classic frying in oil

1. Salt the carp (even 30 minutes ahead)

2. Coat: flour → egg → breadcrumbs

3. Fry in oil heated to approx. 170 °C

4. 3–4 minutes per side

5. Let drain on a wire rack (not on a paper towel!)

Tip: Don't overcrowd the pan. The carp fillet needs space so the oil stays hot enough to bubble around the edges. That is the ideal state.

Option 2: Pre-fry + finish in the oven

The ideal compromise between taste and lightness.

1. Briefly sear the carp on both sides (1–2 minutes)

2. Transfer to an oven preheated to 180 °C, you can use baking paper and drizzle a bit of fat from the pan.

3. Bake for approx. 8–10 minutes

Result: less fat, sometimes even extra crispy, but you have all steaks warm at the same time for the Christmas table and save a lot of time. No waiting involved. So children won't lose their minds, and neither will you.

Option 3: Healthier carp in an ORAVA Air Fryer

Yes, it's possible. And it works surprisingly well. Like many other recipes. Many a die-hard fan of fried food finally bought this novelty last year or this year and is pleasantly surprised by how they can enjoy fried treats much more healthily. So the pounds go down, while comfort and the joy of food remain. And Christmas shouldn't be any different. With fried carp, it's very similar.

With the Orava Airy 4 air fryer:

1. Coat the carp classically

2. Lightly spray with oil (oil sprays are becoming increasingly popular today)

3. Bake at 180 °C for approx. 12–15 minutes

4. Don't forget to flip halfway through

Minimum fat. Crispy surface. A lighter stomach after dinner and a good conscience that you didn't "destroy" yourself again this Christmas. Yet, taste-wise, you enjoyed everything as it should be.

The best potato salad – recipes that work

Get inspired, but don't forget the essentials.

Basic ingredients (for both versions)

• 1.5 kg potatoes (type A or B)

• Boiled carrots and celery, diced (approx. 300 grams)

• 4 pickles

• 1 small onion – we recommend blanching it

• 4 hard-boiled eggs

• Salt, pepper

• Mustard (mild or full-flavored)

Option 1: Classic with mayonnaise

Extra ingredients

• 250 g high-quality mayonnaise

• 1–2 tablespoons of mustard

Instructions

1. Boil potatoes in their skins, peel, let cool, and then dice

2. Add pickles, onion, eggs, diced carrots, celery, and canned peas (some also add capers, anchovies, a bit of apple, or whatever they like)

3. Season with salt, pepper, and perhaps a bit of pickle brine

4. Mix in mayonnaise with a bit of mild mustard

5. Let it rest for at least 4 hours

Option 2: Lighter version with yogurt and sour cream

Extra ingredients

• 150 g plain white yogurt

• 150 g sour cream

• 1 tablespoon mustard

Instructions

Same base as above, but:

• Instead of mayonnaise, use yogurt + sour cream

• Season with lemon juice

Fresh, lighter, ideal with carp from an air fryer

Enjoy your Holidays festively and in peace, and if you happen to use different recipes, the main thing is that you do it with all your heart. Your ORAVA editorial team