A few tips for a smooth preparation: all oven dishes are set on the same temperature, 200C. Therefore, start by heating up the oven at 200C.
Every oven has a different intensity, which is why our given times can differ. Regularly check the color of the food and if it is cooked enough.
Cheese: Camemberti, Wild Westland Garlic & herb affair, nut mix & crackers
Elements: Camemberti, 2x Wild Westland & Crackers
Place the cheeses on a plate or board.
Divide crackers around it.
Place some of the nut mix on top of the Camemberti and drizzle a tablespoon of Vegan Honey over it.
Optional: add fruits like grapes, apple, figs to the cheese board.
Amuse: Pumpkin croquettes with black garlic cream.
Elements: Pumpkin croquettes & Black garlic cream.
Place the pumpkin croquettes in the preheated oven (200C) and bake them for approx. 7minutes.
Take the croquettes out of the oven and place them on the plate you want to serve them on. Leave the oven on for further preparations.
With a teaspoon finish the pumpkin croquettes with a bit of black garlic cream.
Soup: Christmas bouillon with Cream cheese & granola.
Elements: Bouillon, Watson’s Original Spread (faux-goat) & Granola.
Empty the stock in a pan.
Place the pan on a middle high heat and stir regularly. Season with the desired amount of salt.
When the stock is boiling, turn the heat to low and cook for another 2 minutes.
Pour the stock in a glass or bowl.
Using two small wet spoons, form a quenelle, by passing the cream cheese repeatedly between the spoons; turning and smoothing each side until a neat quenelle is formed. Place the quenelle of cream in the stock.
Finish the stock with granola.
MAIN – WELLINGTON
Take the wellington out of its package and baking paper. Place the wellington on a new sheet of baking paper and place on a baking dish.
With a sharp knife make a few cuts on top of the wellington, appr. 2cm apart of each other (see photo).
Lightly brush the wellington with oil.
Season the Puff pastry with salt and a hint of black pepper.
Place the wellington in the oven and bake it golden brown and delicious in approx. 40 minutes.
When the wellington is done, take it out of the oven and let it rest for a bit before it is getting served/cut.
MAIN – CHEESE FONDUE
Main: Cheese fondue in a pain moulin
Elements: Watson’s Aged Fondue & Moulin bread
Splash a bit of water over the Moulin bread. The crust can get wet. Place the bread in the oven and bake it fora bout 8minutes.
When the bread is done, take it out of the oven and let it cool down for a fe minutes. Then cut off the top of the bread and take some of the inside of the bread as well, so a whole is created.
Empty the jar of fondue in a pan and add 50ml of white wine/prosecco. Mix it in well.
Heat up the fondue in a pan on a low heat. Stir regularly to avoid burning on the bottom of the pan.
The fondue is ready when it has been slowly boiling for appr. 2 minutes.
Pour the fondue in the bread.
You can finish the fondue for example with some pepper, sage and/or chives.
SIDE – PARSNIP & CARROT
Side: Roasted parsnip and carrot with ‘honey-butter’
Elements: Roasted vegetables & ‘honey-butter’
Take the bowl of partly roasted vegetables out of the plastic.
Put the tray with vegetables and butter into the oven, for approx. 8minutes.
When the vegetables are done, take them out of the oven and place them on the designated plate/bowl.
SIDE – WALDORF SALAD
Side: Waldorf salad
Elements: Waldorf walnuts, Waldorf dressing, celery & apple.
Take out the apple core and cut 2cm pieces.
Cut the celery in 1cm pieces
Mix the apple, celery and dressing.
Finish the salad with the walnuts.
SIDE – CHICORY
Side: BBQ chicory & currant
Elements: Chicory, sweet and sour currants, basil oil, BBQ oil.
Cut the chicory length wise in 4 pieces. Place the pieces of chicory on a baking tray (for example next to the wellington when it has been baking in the oven for approx. 30 minutes) and divide the BBQ oil over them. Bake for approx. 8 minutes.
When the chicory is done, place them on a place and finish them by garanashing with sweet and sour currants and basil oil.
SIDE – POTATO MASH
Side: Potato mash
Elements: Potato mash
While the wellington and vegetables are in the oven, the potato mash can be heated in a pan on low heat. Bring water in a (sauce) pan to a boil, then switch it to a low heat. Make sure to stir and add a table spoon of water/plant milk to soften the potatoes. Season with the desired amount of salt.
SIDE – GRAVY
Pour the gravy in a (sauce) pan and heat up for approximately 5 minutes on low temperature. Stir every now and then.
Dessert: Trifle of vanilla cake, lemon curd, pink peppercorn strawberry jam and brownie
Take off the lid and enjoy
Chocolate: Homemade chocolate madeleine, finished with raspberry
The chocolats are a delicious end of this festive meal, nice to serve with coffee/tea, with for example a digestive.
We wish you a lot of cooking fun and we hope you all will enjoy it.
Lots of love,
- Cheese Platter. You can eat this as a snack throughout the day and/or a side during dinner.
- Main course with sides
- Sweets to serve with coffee
Of course it is possible to serve all the food at once.
- Baking tray
- Baking paper
- Frying pan
- Chopping board
- 2 x Tablespoon
GOOD TO HAVE
- Salt & Pepper
- Oil – Olive or Sunflower
- Extra fruits for with the cheese – For example grapes & Figs
- For the fondue: Prosecco or dry white wine. Optional: sage & chives
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