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The best pre-Christmas menu for the weekend

The best pre-Christmas menu for the weekend

There are still a few days until Christmas starts but the festive atmosphere begins to breathe through every corner of the house, work, in stores ... And we all know that any excuse is good to meet and enjoy a meal with friends or with the family. So let's propose a menu, so to speak, pre-Christmas.

Original dishes, a little more elegant than usual to celebrate a lunch or dinner this weekend, for example with friends of the uni, or that dinner pending with cousins. Put on your apron and take note that you will love these dishes. To you and your guests.

Wonton Pasta Salad

Difficulty: Easy Time: 40 min

INGREDIENTS (4 people):
- 8-12 Wonton sheets
- 1 lime
- 50 g peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- Ginger
- 1/2 cabbage
- 1 carrot
- 1/2 red onion
- Sunflower oil
- 50 g peanuts

Preheat the oven to 180º C. Paint a cupcake mold with a little sunflower oil. Put 2 or 3 sheets of Wonton in each mold, pressing to take the shape of the mold. Bake about 5 minutes or until golden brown. Remove and reserve.

Put in a bowl lime juice, peanut butter, soy sauce, honey, a little grated ginger and 2 tablespoons sunflower oil. Stir well.

Wash and chop the cabbage. Peel and finely chop the carrot and red onion. Chop 60g peanuts. Put the vegetables in a bowl and salt and pepper. Stir for one minute and let stand 30 minutes. Mix the vegetables with the sauce from step 2 and serve on the Wonton breads made in the first step.

Broccoli and cauliflower gratin

Difficulty: Easy Time: 40 min

INGREDIENTS (4 people):- 400 g broccoli
- 400 g of cauliflower
- 2 dl of milk
- 2 teaspoons wheat flour
- 80 g grated cheese
- Nutmeg
- Pepper
- Salt

Separate cauliflower and broccoli into corsages. Put a pot on the fire with plenty of water and a tablespoon of salt. When the water breaks to boil, introduce the broccoli and cauliflower. Let cook until the vegetables are al dente. Remove from heat and cool with cold water.

Dissolve flour In some cold milk. Put a saucepan on the fire with the dissolved flour, the rest of the milk, nutmeg and salt and pepper to taste. Keep stirring until it thickens slightly. Remove from the fire.

Put the broccoli and cauliflower corsages in a dish suitable for the oven. Pour over the cream. Sprinkle the grated cheese and bake in the oven until the cheese begins to brown. Remove and serve.

Bacon and egg ramen

Difficulty: Easy Time: +60 min.

INGREDIENTS (4 people):- 150 g pork belly
- 150 g of pork ribs
- 1 chicken carcass
- 2 eggs
- 200 g of ramen noodles
- Sunflower oil
- 1/2 leek
- 1 carrot
- 1/2 onion
- 2 tablespoons soy sauce

Put a pot on the fire with 1 l of water. Add the bacon, ribs and chicken. Cook 5 min. Remove from heat and discard water. Put the pot on the fire with 2 liters of water and meat. Keep on low heat.

Peel and cut the onion and the carrot in half, and the leek, in small pieces. Add to the casserole and simmer 2 hours. Remove from the fire. Remove the
Bacon and strain the broth.

Cut the bacon into slices. Put the bacon on a plate with a few drops of sunflower oil and a tablespoon of soy sauce. Hold until the bacon is crispy. Cook the eggs. Cook the ramen noodles. Add to the vegetable and chicken broth, noodles, soy sauce, bacon and cooked eggs.

Sea bass with lemon risotto

Difficulty: Easy Time: 40 min

INGREDIENTS (4 people):- 4 sea bass
- 200 g of white round grain rice
- 4 garlic
- 1 onion
- 2 lemons
- 3 dl of vegetable stock
- 100 g Parmesan cheese
- Extra virgin olive oil
- Pepper
- Salt

Clean the sea bass. Cut the garlic into slices. Salt the sea bass, sprinkle with a few drops of lemon and with a jet of olive oil. Put the sea bass one at a time, with the garlic, in the microwave, at maximum temperature, 4 and a half minutes.

Peel and chop the onion. Put a casserole on the fire with 3 tablespoons of olive oil. Saute the onion and add the rice.

Take out some strips of lemon peel and add them to rice. Add the vegetable stock little by little. Stir the rice occasionally with a wooden spoon and let it slowly. Remove from heat before the broth has been completely absorbed. Add grated Parmesan cheese. Serve the sea bass clean in fillets with a little risotto decorated with lemon peel.

Fruits with syrup

Difficulty: Easy Time: 40 min

INGREDIENTS (4 people):- 20 g of grated coconut
- 30 g of sugar
- 4 dl of milk
- 2 carambolas
- 1 passion fruit
- 50 g red currants
- 1/2 lime
- 4 strawberries
- 6 tablespoons orange blossom water
- 20 g of rice
- 4 kumquat
- 4 rambutan

Put a saucepan on the fire with 4 dl of milk, a tablespoon of rice, a tablespoon of grated coconut and a tablespoon of sugar. Keep on low heat for 20 or 25 minutes, stirring occasionally with a wooden spoon. Remove from heat and beat. Let cool in the fridge; Reserve.

Cut the carambola, passion fruit, kumquat, rambutan and sliced ​​strawberries. Sprinkle with a few drops of lime juice.

Put in a bowl 6 tablespoons orange blossom water and a teaspoon of sugar and stir until dissolved. Spread the rice and coconut cream prepared in step 1 over 4 plates. Put the cut fruit and red currants on the cream. Pour the orange blossom water syrup over it.

Vodka and blackberry jelly

Difficulty: Medium Time: +60 min.

INGREDIENTS (4 people):- 3 dl of vodka
- 150 g blackberries
- 4 envelopes of neutral jelly
- 60 g of sugar
- 3 lemons juice
- 3 dl of water

Put in a bowl 2 dl of vodka and 2 envelopes of jelly. Let rest.

Put a saucepan to the fire with 30 g of sugar, 1 dl of water and the lemon juice. When it starts to boil, remove and pour into the bowl. Stir until the gelatin dissolves. Pour into a silicone mold so that it does not exceed 3 cm in height. Refrigerate until set.

Put in a bowl 1 dl of vodka and 2 envelopes of jelly. Put a saucepan on the fire with 2 dl of water, 30 g of sugar and 100 g of blackberries. Keep 15 minutes. Strain and pour over the vodka. Stir until the gelatin dissolves. Let stand 30 minutes and pour, little by little, over the mixture from step 2. Put in the refrigerator until the jelly sets. Dice and serve
with blackberries and lemon strips.