Christmas dinner is one of the most important, if not the most important dinner of the year. Let's take care of its magic with great recipes that will brighten up the evening for the whole family.
On Christmas dinners the whole family gathers and it is difficult to please all tastes. We have prepared dishes so that everyone invited will like them four-course menu with two main dishes, between which we can choose or prepare both. The ingredients are adapted for 4 people, if there are more of us at the table, we prepare relatively larger quantities of dishes. Recipe for Christmas dinner is easy and does not require special cooking knowledge. Just some goodwill.
READ MORE: Traditional Christmas dinners around the world
Appetizer: Smoked salmon spread
Ingridients:
- 150 g of smoked salmon
- 150 g of full-fat cottage cheese
- 100 g of butter
- parsley
- pepper
Preparation:
Mix all the ingredients well in a blender and cool the resulting spread in the refrigerator. Serve with toasted bread.
Warm appetizer: Onion soup with sweet cream
Ingridients:
- 5 large onions
- 1 l of soup base
- 100 ml of sweet cream
- salt
- pepper
Preparation:
Peel the onions and cut them in half. Place them on a baking sheet lined with baking paper and bake in the oven for about 45 minutes at 180 degrees. Put the roasts in a large cooking pot, cover with the soup base, salt, pepper and boil. Set the cooked soup aside, add cream and grind it with a stick blender. The delicious French cream soup is served with toasted bread cubes.
Main course 1: Christmas seabass from the oven
Ingridients:
- 4 sea bass
- 8 potatoes
- 2 lemons
- 4 tablespoons of chopped parsley
- 4 tablespoons of olive oil
- 4 cloves of garlic
- salt
- pepper
- rosemary
Preparation:
Clean, wash and dry the sea bass. Peel and wash the potatoes and garlic. Wash the parsley. Finely chop the garlic and parsley. Wash the lemons, squeeze one. Cut the potatoes into pieces of any size. Heat the oven to 200 degrees. Put the potatoes in a greased baking pan, pour olive oil, salt, pepper and sprinkle with a spoonful of parsley. Bake for about half an hour. Salt the sea bass, rub with garlic, rosemary and parsley. Place the fish on the toasted potatoes, drizzle with the remaining oil and lemon juice, lower the temperature to 180 degrees and bake for another 25 minutes. Cut the second lemon into shards and decorate the dish with them.
Main Course 2: Baked Christmas Chicken
Ingridients:
- 1 large chicken
- olive oil
- a few sprigs of thyme
- 3 cloves of garlic
- salt
- pepper
- juice of half a lemon
- 2 eggplants
- 2 carrots
- 2 flasks
- 4 peeled potatoes
- 2 large onions
- White wine
Preparation:
Wash the chicken and stuff it with peeled garlic cloves and thyme sprigs. Cut the courgettes, eggplants, carrots and onions into pieces of any size. Brush the chicken with lemon juice and place in a greased baking pan. Sprinkle with salt, thyme and pepper. Arrange the vegetables around the chicken, pour over a glass of white wine and place in an oven heated to 200 degrees. Bake for about half an hour, turn the chicken over, mix in the vegetables, season and bake for about another hour.
Dessert: Festive cake
Ingridients:
- 5 eggs
- 100 g of butter
- 180 g of powdered sugar
- 140 g of flour
- 50 g of cocoa
- a teaspoon of baking powder
- 100 ml of sweet cream
- 100 g of chocolate
Preparation:
Sieve the dry ingredients and separate the yolks and whites. Mix the egg yolks and 100g of sugar until foamy and add the softened butter. Beat the egg whites with the remaining sugar until stiff and slowly mix it into the egg yolks and add the flour at the end. Pour the resulting mixture into an oblong baking dish and place it in an oven heated to 180 degrees. Bake for about 40 minutes. While baking, prepare the glaze. Pour sweet cream and chopped chocolate into the shrimp. Melt and coat the baked cake with the resulting topping.
