Are you thinking about what to eat for Christmas? This specially composed three-course dinner can offer you the solution. All recipes are easy to prepare and have a luxurious look. All recipes are based on four people.
- Appetizer: stuffed mushrooms
- Main course: rump steak with mushrooms and berry sauce
- Dessert: apple fritters with cinnamon ice cream
Appetizer: stuffed mushrooms
This is a delicious, delicate, but easy recipe. This starter is easy to prepare a day in advance.
Necessities
- 8 Portobello mushrooms (or other large mushrooms)
- 2 cloves of garlic
- 200g Goat cheese
- Olive oil
Preparation method
Clean the portobello mushrooms and remove the stems. You put the stems in a separate container. Then finely chop the goat cheese, the garlic and the stems of the portobello mushrooms. Mix well together. Spoon the goat cheese mixture into each portobello hat. Place the stuffed mushrooms on a baking tray covered with baking paper. Spread some olive oil over the portobello mushrooms and put them in the preheated oven (200 degrees) for 15 minutes.
If you want to serve the stuffed mushrooms at a different time, it is best to cover them with cling film before they go into the oven. Keep them in the refrigerator for up to 2 days.
Main course: rump steak with mushrooms and berry sauce
A delicious and festive recipe that perfectly complements the starter and dessert.
Necessities
Sauce
- 200g red berries
- water
- 50g sugar
- 1/2 stick of vanilla sugar
- 1/2 tbsp cornflour
Steak
- 4 pieces of rump steak
- 250g Mushrooms
- Red wine
- 75g butter
- 1 onion
Side dish
- 1kg Floury potatoes
- 200 ml Milk
- 80g butter
- Nutmeg
- 400 grams of fresh green beans
Preparation method
Sauce
Rinse and drain the berries. Zip the berries from the stems. Bring a little water to the boil and add the berries, sugar and half vanilla pod. Let it boil for 5 minutes. Remove the vanilla pod. Bring the sauce to a boil again. Add a little water to the cornstarch and use it to bind the sauce. This sauce can be poured over the steak or served separately in a bowl.
Steak
Put the butter in the warm pan and let it brown nicely. Then put the rump steak in the pan. Fry these brown on both sides. Remove the steak from the pan and cover it with aluminum foil and let it rest. Then fry the chopped onion and mushrooms in the liquid of the rump steak. Then put everything neatly on the plate.
Side dish
Peel the potatoes and cut them into equal pieces. Boil the potatoes in water with a pinch of salt. Cut the ends of the green beans and cook them until tender. When the potatoes are done you can drain them. Add 40g butter, the milk and some nutmeg and mash it into a nice, creamy whole. Place the puree neatly on the plate with the rump steak. Do the same with the drained green beans. Put a little bit of nutmeg over the beans and put a small cube of butter on top.
Dessert: apple fritters with cinnamon ice cream
This is a delicious dessert. These fritters can optionally be prepared a few days in advance. It is recommended to serve the apple fritters warm.
Necessities
- 6 Sour apples (such as elstar)
- 2 tablespoons of lemon juice
- 100g Sugar
- 2 tablespoons of cinnamon
- 150g Self-raising flour
- Pinch of salt
- 1 ½ dl Milk
- 1 egg
- Cinnamon ice cream
- Pan with oil
Preparation method
Peel and core the apples. Then cut the apples into slices of 2 centimeters thick. Put the apple slices in a bowl. Then add the lemon juice, sugar and cinnamon. Shake until well distributed over the apples. Sieve the flour with a pinch of salt over a bowl. Add the milk in a small trickle and keep beating until you have a smooth batter. Then beat in the egg. Heat the oil to 180 degrees. Using a fork, pass a slice of apple through the batter and fry it in the oil until brown and done. Remove the apple fritters from the pan with a slotted spoon and let them drain on a paper towel.
Place them neatly on a plate and scoop 2 scoops of cinnamon ice cream on the fritters for each.
If you have prepared the fritters earlier and want to reheat them, this is best in the preheated oven at 150 degrees.