Last-minute Christmas dinner
And then suddenly it's tomorrow Christmas and you realize that you only stocked up on drinks. Here comes your savior, friend. With these easy and quick recipes, you can serve a delicious four-course dinner tomorrow without having to spend hours in the keuken kitchen or worse: waiting in line at the supermarket for hours.
For four people
Appetizer
Zucchini carpaccio with shrimp salad
1 zucchini
1 tsp Dijon mustard
zest of 1 lemon
1 clove of garlic
2 tbsp raspberry vinegar
6 tbsp olive oil
4 tomatoes, thinly sliced
100 ml mayonnaise
2 tsp lemon juice
200 grams of Dutch shrimp
half a container of garden cress
1. In a bowl, whisk together the vinegar, olive oil, mustard, garlic, and lemon zest to make a dressing and season with salt and pepper.
2. Slice the zucchini into paper-thin slices using a mandoline or vegetable peeler.
3. Add them along with the tomato slices to the dressing in the bowl and mix everything well, then refrigerate for at least an hour.
4. Arrange the marinated zucchini slices alternately with the tomato slices on four plates.
5. In a bowl, mix the remaining lemon zest, mayonnaise, and lemon juice together and season with a bit of pepper.
6. Distribute the shrimp over the salad, drizzle some mayonnaise on top, and sprinkle with garden cress.
Intermediate course
Creamy cauliflower soup with fried shallot
half a cauliflower
clove of garlic
2 shallots, one cut into thin half rings
1 tsp cumin powder
1 litre of vegetable stock
splash of almond milk
1. Heat a piece of butter in the pan and briefly sauté the garlic and 1 sliced shallot.
2. Add the cauliflower florets.
3. Stir well and then add the vegetable broth.
4. Let it simmer on low heat for at least half an hour until the cauliflower is soft.
5. Add a generous splash of almond milk and puree the soup until smooth.
6. Heat a frying pan, add some olive oil, and fry the shallot until crispy.
7. Serve the soup in small glasses and garnish with the crispy shallot.
Main course
Truffle chicken from the oven
1 whole chicken
jar of truffle mayonnaise
handful of Italian herbs (rosemary, thyme, oregano)
salt and pepper
container of mixed mushrooms
piece of parmesan
Preheat the oven to 180 degrees
1. Coat the chicken with the truffle mayonnaise.
2. Grate a piece of Parmesan and mix it with the Italian herbs and mushrooms, then fill the cavity with the mixture.
3. Roast the chicken until cooked through, about 40 minutes.
Fresh pasta with arugula, truffle oil, and Parmesan
1 package of fresh pasta
bag of arugula
truffle oil
freshly ground black pepper
1. Cook the pasta in well-salted water.
2. Divide the pasta onto the plates and top with arugula, truffle oil, freshly grated Parmesan, and black pepper.
3. Serve with the truffle chicken.
Grilled vegetables
1 aubergine.
1 zucchini
1 red bell pepper
4 shallots in their skins
5 cloves of garlic, with skin on
1. Cut the eggplant, bell pepper, and zucchini into cubes.
2. Mix the vegetables together with the garlic and shallots with 2 tablespoons of olive oil and add some salt and pepper.
3. Bake the vegetables until tender in half an hour.
4. Remove the skin from the shallot and garlic, chop them into pieces and add to the vegetables.
5. Serve with the pasta and the chicken.
Dessert
Quick Eton Mess
1 pack of meringues
1 box of raspberries
1 container of whipped cream
sugar
white chocolate
1. Whip the cream until soft peaks form, not too stiff, and season with some sugar.
2. Divide the meringues among four glasses.
3. Place the raspberries on the meringues, followed by the whipped cream.
4. Sprinkle some powdered sugar over the glasses and top with some shaved white chocolate.
