The advent calendar is coming to an end. Christmas is fast approaching and our gourmet instincts keep thinking about the festive lunches and dinners to come. As on several occasions we have to act as home hostesses or bring an aperitif as guests, We are going to take advantage of the menu of the week to exercise our chef talents.
Hake stewed with artichokes and peasthe typical chocolate log, mini vegetable quiches, salmon with tartar sauce or the classic cookies. In the weekly menu for the third week of December, we collect recipe ideas for the holidays.
Menu of the week from December 19 to 23
Monday, December 19
Incoming: Hake stewed with artichokes and peas, by Paola Freire from Foodtropia
In many homes, Saturday and Sunday are designated days, when the table is a party. And in this case, we suggest you “garnish” it with a delicious hake, a dish full of flavors and very healthy that anticipates an authentic gastronomic feast. To practice with time, we start the week by preparing it. If you still don’t have a good recipe, note the one prepared by Paola Freire, creator of Foodtropia. always win An advice? The key is to do it very carefully and have a little patience.
Dessert: Yule log, by Delicious Martha
Since we are going to use Monday as a test day, why not dare a Yule log? The Delicious Martha version is perfect for people in a hurry but who don’t give up on a delicious dessert.
tuesday 20 december
Starter: Pancakes with crab salad with mayonnaise
A super easy snack to make are these Crab Salad Pancakes with Mayonnaise. Any advice if you want to prepare this aperitif during the holidays? Make pancakes ahead of time and freeze them so you don’t overwork on the key day.
Main course: Sushi bowl with marinated tuna
To finish adding flavor to Wednesday, lift your spirits with this bowl of marinated tuna. It is powerful and will give you all the energy you need after starting the meal with the appetizer version of pancakes.
Wednesday, December 21
Starter: Cream of roasted tomatoes and peppers
On Wednesday, we tasted it with a spoon. This cream of roasted tomatoes and peppers in a very elegant version of gazpacho. It is served hot and garnished with a little goat cheese and pesto. Ideal for giving color to a Christmas table
Main course: Salmon tartare sauce
Tartar sauce is a classic with fish dishes. If you are going to serve one during the holidays, we advise you to take note of our version and take the opportunity to eat a piece of grilled salmon.
Thursday, December 22
Starter: Mini vegetable quiches
Miniquiches are a popular dish to serve as an appetizer. They’re powerful, everyone loves them, and you can make them with whatever ingredients you like the most. How about our version of onions, peas and bacon?
Dish: Sea bass with crunchy vegetables
As we planned a week with very complete dishes, we bet again on a fish dish with vegetables to balance the menu of the week a little.
Friday, December 23
Main course: Chicken à l’orange
To end the week, we turn to another recipe with poultry. On this occasion, we brown some duck breasts and accompany them with some vegetables drizzled with orange.
Dessert: Christmas cookies
To make up for work, you can bake a big batch of shortbread cookies with cinnamon sticks and nutmeg on Friday. Take some for dessert and leave the rest for New Year’s Eve and Christmas.