3 COURSE VEGETARIAN CHRISTMAS MENU - STARTER

November 13, 2017

Are you looking for a delicious and festive vegetarian menu? Look no further!  Whether you are a vegetarian yourself or you just got the message the new girlfriend of your brother is a vegetarian, with this menu you will serve something everyone will love. So no worries! In the coming week we will present 3 delicious courses which will add up to the perfect vegetarian Christmas Menu. These recipes are easy to prepare in advance, so you can relax a bit more on the festive day itself.

 

All the recipes are for 2 but just multiply easily for more.

 

1. Starter

Beetroot Carpaccio with caramelised ras al hanout walnuts, sweet and sour cucumber and goatcheese snow

 

Ingredients

  • 2 big normal beetroots (we also used chiogga beetroot in the middle)

  • 80 grams soft goatcheese

  • ½ cucumber

  • 60 ml water (1/4 cup)

  • 1 tablespoon rice vinegar

  • 1 tablespoon demerara sugar

  • 80 grams walnuts

  • 1 teaspoon ras al hanout

  • 1 tablespoon coconut oil

  • 1 tablespoon honey

  • 1 tablespoon demerara sugar

  • 1 tablespoon aceto balsamico vinegar

  • 1 tablespoon honey

  • borrage cress

  • a handful of salted popcorn


Utensils

  • Small ziplock bag

  • Mandoline

  • Greaseproof paper

  • Cheese grater 


How to?

  • Put the goatcheese in a ziplock bag and spread it out as thin as possible. Put in the freezer for at least 4 hours

  • Boil the beetroot in enough water for about 20 minutes. The time depends on the size of the beetroot.

  • Put the water, rice vinegar and demerara sugar in a small pan and boil until the sugar is dissolved. Cut the cucumber in half lengthwise. Remove the seeds and shave the slices over the length. Put them in the cooled down sweet and sour marinade.

  • Drain the beetroot and peel of the skin. Put the mandolin on the thinnest cut and make beautiful thin slices of beetroot.

  • Take the coconut oil and put in a pan on a medium heat. When melted and hot enough add the walnuts. Ross around so they are well covered in oil. Add the honey, sugar and ras al hanout and bake until golden brown. Spread them out on a plate covered with greaseproof paper and let them cool. Make sure you don’t touch the walnuts as they are really hot and the sugar will burn you.

  • Make a vinaigrette from the aceto balsamico and honey.


Plate the dish:

  • Place the thin beetroot on the plate, dress with the vinaigrette. Take the long cucumber slices, turn them around and place on the beetroot nicely. Divide the walnuts, the popcorn and the cress over the plate. Take the goat cheese out the freezer and grate it over the dish.  

  • If you want to make the dish a day in advance or in the morning, just plate your meal, put it in the fridge but wait with the walnuts, goat cheese and the popcorn until the last moment. 

Enjoy your first Christmas Dinner course!

Do you also want to make the main dish and the dessert of our Vegetarian Christmas Menu? Check out our Mushroom Christmas Cracker and the Christmas tree meringue with poached pear.

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