A competition was announced in our school by ACES team. The title : The beauty of Plovdiv.

Our hometown is a candidate for European Capital of Culture in 2019 and we decided to support its application for this amazing event.

Students had to compete with photos and drawings. The requirement was- only personal works not copy/paste ones. Many pupils took part in this competition. THANK YOU DEAR CHILDREN! YOU ARE GREAT!

Members of Minicipal Foundation Plovdiv were very strict hanging-committee.


                                FIRST PLACE

DANIEL GRUDLEV - 11A grade and IVAN RANGELOV - 8B grade

                               SECOND PLACE


                               THIRD PLACE



Here are their masrepieces:


Report on regional BEST TV on ACES: The Dream Exhibition in Radul Begov Konak, Zajecar, Serbia

Preparation For The ACES Exhibition ( Dositej Obradovic School)

So, our ACES exhibition is getting closer, and we have taken our task to be creative very seriously and we have made many great drawings and works ... Our paintings will be ready in a day or two and there are many other students who will make something in the next couple of days. Here is a selection of some of our works! We like them very much! And we hope you will like them too! See you at the exhibition!

Christmas culture and traditions in the Czech Republic
Learn about traditions and art connected with Christmas season.









Before Christmas we buy (or make) gifts for our loved ones.

We clean up the whole house and decorate our homes


We bake Christmas cookies and Christmas cake already before Christmas,   we eat it than during the Christmas holiday      


Beginning of Christmas is on Christmas Eve, 24th of December, we call it “Generous Day”.

During that day our families follow different traditions, such as foro example:


  • we are fasting to see a “golden pig” (we think that it had never been seen, but why not J)
  • we cut up apples
  • we make little boats from nutshells
  • we pour lead
  • decorate a Christmas tree and put the gifts under it
  • build Christmas cribs (they may be made of paper, gingerbread, ceramics, wood and many other materials)
  • watching on TV fairy tales
  • visiting relatives
  • we carry feed for animals into the woods (apples, carrots, chestnuts, acorns ...)
  • eating christmas dinner                                   
  • we dressed festively for the dinner,
  • we open the gifts after dinner
  • we sing carols (some of us even in a quiere)
  • we go to midnight church service to church


There are Nativity scenes to see in churches during the Christmas time there. We took some photographs in churches in Pilsen for you to see the art of the old woodcarvers.



 Cristmas Cake – vánočka – the most traditional
Christmas cake



The Vánočka has a long history and is still popular today. he first reference to a vanocka was in the 16th century, and over the long years it has gone through many small transformations. In the past, it went under such names as huska or calta, and in some places in the Czech Republic today it can be found under a wide variety of names: pletenice, pletanka, stedrovice, stedrovecernice, stricka, strucla, zemle, and ceplik.

At one time, a vánoèka could only be made by a baker who was a guild craftsman. In the 18th century, people began to bake them at home by themselves. The first of the home-baked vanocka had to be given to the master of the house, so that the grain would prosper in the following year.

At the end of Christmas Eve dinner, a large vanocka was sliced up.

In some areas, a slice was given to the livestock, so they'd be healthy and safe from evil spirits.

Preparing a vanocka wasn't, and isn't, simple and therefore a variety of customs are followed in preparing the dough, braiding and baking it to ensure success. The woman of the house had to mix the dough while wearing a white apron and kerchief, she shouldn't talk, and she was supposed to jump up and down while the dough was rising. Another old custom was to bake in a coin. The person who found it in their slice was assured of health and wealth for all of the following year. A burnt or ripped vanocka was a bad omen.

Today, the vánočka is an indispensable and necessary part of the Christmas holidays, whether made at home or bought in a store. Even today there are handy people capable of making the lower braid out of seven strands (it's most often made from four), or else they braid the whole vánoèka together at once from six strands.


Now you can try to bake one with the help of our recipe!

      6 cups of medium flour

      9 teaspoons of sugar

      4 ounces of butter

      1 tablespoon of yeast

      1 cup of milk

      1 yolk

      a pinch of salt

      vanilla sugar

      a lemon rind

      a nutmeg nut

      star anise

      3 tablespoons of raisins

      3 tablespoons of almonds

      an egg for the icing


  • Crumble the yeast into the room-temperature milk, add in 1 tablespoon of sugar, sprinkle evenly with flour, and then leave it in a warm place to rise. 

  •      Put the rest of the flour, 8 tablespoons of sugar, the vanilla sugar, a pinch of salt, the lemon rind, the grated nut of nutmeg, one egg yolk, and the grated star anise into a bowl with the previous mixture when well-risen and mix well.

  • After this, add in the softened butter and continue to mix well.    When the dough no longer sticks to the side of the bowl, stir in the washed raisins and the cleaned, sliced almonds.     Shape the dough in the bowl into a smooth loaf, dust it with flour, and leave it covered in a warm place to rise (with a larger amount of dough even all night.)

  •   When the dough has risen completely, divide it on a pastryboard into 9 parts to make the vánočka.

  •  The first layer is weaved from four strands, the second from three, and the third layer from two strands.

  •   Lay greased parchment paper on a baking sheet and gradually layer the strands of the vánočka on it.

  • Leave it for a while on the sheet to finish rising, and then, before putting it in the oven, baste it with the whipped egg and sprinkle it with chopped almonds.

  • Finally, puncture the vánoèka at both ends and in the middle with skewers to prevent warping of the dough during baking.

  • Bake slowly for about 45 minutes



Be careful , then turn on!