Every year christmas is the same song. What appears on the table? Whenever I enthusiastic gourmet proposal, with rolling eyes responded. And to be honest, I don't quite understand why. Okay, food is under your nose appears will not be a culinary masterpiece. And, in fact, is a gourmet special is often a collection of all kinds of snacks. And the dates from which old days . But just I find that so much fun. What the madeleine is to Marcel Proust, is the classic gourmet for me. Sort of . He catapults me instantly to my childhood, when we were with the family getting together to make gifts to exchange and the feet under the table to slide, and then press in the again with the gourmetpannetjes, and the jeugdelijke joy that I always felt bubbling. A kinderhand is soon filled, you know.
in Addition, is a gourmet just practical. The hostess or lord can cozy feast, without having to continually have to check whether there is something burning in the oven. Even top chef Sergio Herman admitted recently that he and christmas are gourmettoestel already. “In the past, sloofde I am always out, but in retrospect that's just crazy,” he told us. “Now I just want to share. Gourmet is the ideal choice for you.” And he is not the only one. Fondue and gourmetschotels are still the most popular options for the christmas dinner, as shown in a recent a survey carried out by the Neutral Syndicate for the self-employed (217 bakers and 332 butchers about the kerstige eating habits of the Belgian.
The only downside? Typically a gourmet is often an unabashedly vleesfestijn. Something that in 2018 on my realization of guilt inhamert. Fortunately, you can find with some creativity and the help of the world wide web more than enough vegetarian dishes which is especially very simple - because you want the day itself is not too long behind the pots - and delicious, so have to love it and I experimentally determined. Please, thank you!My favorite salad with feta and walnuts
- store of your choice
- hand full of walnuts
- 200 grams feta cheese
6 tbsp. olive oil
- 2 tbsp. apple cider vinegar
1 tbsp. honey
Make the dressing by olive oil, apple cider vinegar and honey to mix. Put it aside. Wash the lettuce and spread in a bowl. Remove the fruits from the pomegranate, chop the walnuts finely and sprinkle it over the salad. Pour then the dressing over the salad. Finish off with the feta, a little gross pieces of gebrokkeld.No croquettes, biscuits from sweet potato
Ingredients for 20 biscuits
- 1 tsp (fresh) rosemary
- 50 g of Pecorino Romano
- 450 g chilled sweet-potato puree of Albert Heijn
1 medium egg
- 75 g Japanese bread crumbs panko
Grate the cheese. Mix the mashed potatoes with the rosemary, grated cheese, the egg and the panko. Make 20 biscuits and leave them to use at least a half an hour to harden in the fridge. Put the biscuits on the table. Your guests can take them with what oil is in a gourmetpannetje bake until golden and crispy.
Source: Albert Heijn.Omelette 2.0
- 1 red bell pepper
Remove the bottom of the pepper, cut rings of ½ cm and put the paprikaringen in a bowl on the table. Does anyone fancy an egg? Then, make a ring in a pan with butter and heat. Break then an egg in the paprikaring. Fry the egg until the egg white solidified.
Source: Albert Heijn.Groentebrochette
- red pepper (use the leftovers from the omelet 2.0)
Cut the vegetables into pieces of 2 to 3 cm. Put the vegetables on the table in different pots, so everyone can have his own skewer. Caution: do not immerse the sticks in advance, in water. So burn them while baking.Stuffed mushrooms
- 250 g large mushrooms
- 100 g unsalted butter
1 tsp lemon juice
2 cloves garlic
salt and pepper
Cut the butter into small pieces and put them in a bowl. Let the butter reach room temperature. Chop the garlic and the shallot very fine. Take a handful of parsley and chives and chop the herbs very fine. Mix under the butter together with the lemon juice. Season with pepper and salt. Brush the mushrooms then dry clean and remove the stalk. Fill the hats with the homemade garlic butter and put them in a dish on the table.Zucchini-gifts
1 large zucchini
- cheese of your choice, such as brie, halloumi or goat's cheese
salt and pepper
Cut the zucchini in thin, long slices. Next, make the ‘zucchini-gifts’ by a cross with 2 slices of zucchini. Place a piece of cheese in the middle of the cross, put some thyme and a tl. honey. Fold the slices, then close and stitch the with a them. Spice with pepper and salt.