Our team has been cooking a Christmas menu for you to prepare during the holidays or any other festive occasion. Our motto was to keep things easy and light – we thought that a delicious meal doesn’t necessarily have to be heavy and difficult to create! All recipes are meant to be enough for two hungry persons – adjust the ingredients as you like!
Starter: Mixed salad greens topped with fresh figs, goat’s cheese, sautéed mushrooms and a mustard vinaigrette
Ingredients: 2-3 fresh & ripe figs, 100g of goat’s cheese, 175g g of mushrooms (e.g. champions), ca. 100g mixed salad greens (we used lettuce, baby spinach and bloody sorrel), butter or a plant-based alternative for the pan.
Mustard, vinegar, olive oil, salt and pepper for the vinaigrette, to taste
Preparation: Wash the salad greens (if needed) and divide onto two plates. Heat butter in a pan and add the cleaned and sliced mushrooms. Sautée until soft and brown. Slice the goat’s cheese and wash and quarter the figs. Add all salad ingredients on top of the greens.
For the vinaigrette, mix mustard, white wine vinegar, olive oil, pepper and salt. Spoon over the salad and serve right away.
Main course: Smoked salmon with roasted potatoes and carrots and a creamy herb sauce
Ingredients: 250g smoked salmon, butter for frying, 500g of potatoes, 2-3 large carrots, olive oil, salt & pepper to taste, fresh thyme and oregano, 200 ml cream for cooking, plain or with herbs
Preparation: Wash and peel the potatoes. Cut into halves or quarters depending on their size so they cook through equally. Peel the carrots and cut them into thick sticks. Prepare a baking tray with olive oil, and add potatoes and carrots. Add some more olive oil on top. Season with salt and pepper to taste before baking at 175 degrees celcius for ca. 30-40 minutes. To prepare the salmon, heat a small amount of butter in a pan. Add the salmon and let it warm up on low heat
Lastly, heat up the cream for cooking in a small pot and flavor with salt, pepper and fresh herbs such as thyme and oregano – your taste buds are the limit. Add more fresh herbs on top of the roasted potatoes and carrots when serving.
Dessert: Vanilla quark with raspberries, crumbled gingerbread and fresh mint leaves
Ingredients: 350g quark with vanilla flavour, 150g Frozen raspberries, 4 flat gingerbread cookies, Fresh mint leaves to taste
Preparation: Spoon the vanilla quark into two decorative glasses or dessert bowls. Let the raspberries defrost slightly and add on top of the quark. Finish with crumbled gingerbread cookies and the mint leaves before serving.
As an alternative, use plain quark or yoghurt and mix with a few drops of vanilla extract. Add the cookie crumbles right before serving to keep them crunchy.
Enjoy with family and friends! Tried the recipes? Let us know in the comments below.
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