Christmas is the time for family, singing cheesy songs and getting completely stressed-out cooking Christmas dinner. Well, not this year!
Take the stress out of your Christmas cooking and amaze your guests with these delicious recipes from NEFF.
This post will focus on getting the dinner off to a flying start with some sumptuous starters. Make sure you check back later in the week for an amazing twist on the classic Christmas turkey and some puddings to die for.
Aperitif Rolls with Orange and Carrot Dip
- 200g goats cream cheese
- 70g finely chopped dried figs
- 70g finely chopped dried tomatoes
- 1 finely chopped garlic clove
- 1 tsp dried mint leaves
- 1 tbsp Harissa paste
- 2 tbsp chopped pistachios
- Freshly ground black pepper
- 250g filo pastry sheets
- 8 tbsp olive oil
- Finely chopped pistachio, sesame and black cumin seeds
Orange and Carrot Dip
- 1 carrot (100g)
- 3 organic oranges
- 2 tsp brown cane sugar
- ¼ tsp ground
- ¼ tsp ground cumin
- 1 finely chopped red chili
- Place the goats cream cheese, chopped figs, tomatoes, garlic, mint, Harissa-paste and pistachios into a blender and blend until it is a smooth paste. Season with salt and pepper; preheat the oven to 220°C CircoTherm®.
- Brush the filo sheets and layer two together. Cut into 5 cm widths. Add tsp of cheese mixture and roll up until wrapped.
- Brush the rolls with the rest of the olive oil and sprinkle with pistachios, sesame and black cumin.
- Bake until golden-brown on tray level 3 for 12-15 minutes.
Preparing the Dip
- Peel and grate the carrots. Wash the orange in hot water, dry it and peel it with a zester. Squeeze all three oranges. Boil up the juice, grated carrot, sugar, cinnamon and cumin for ten minutes at setting No. 7. Season with a pinch of salt and add finely chopped chilli and orange zest.
- Remove the hot rolls from the oven and serve immediately with the dip.
Mushroom and Goat’s Cheese Tart
- 240g plain flour
- 1 pinch salt
- 1 pinch sugar
- 80 ml vegetable oil
- 1 tsp dried mint leaves
- 80 ml hot water
- 25g dried porcini mushrooms
- 700g assorted mushrooms (such as white, oyster, chanterelle, porcini)
- 2 shallots
- 1 garlic clove
- 1 small sprig fresh thyme (or 1 tsp. dried)
- 2 tbsps. olive oil
- 250g cream
- Salt, freshly ground black pepper
- 1 tbsp. lemon juice
- 2 eggs
- 2 tablespoons finely chopped chives
- 125g fresh goats‘ cheese
- Soak the dried mushrooms in hot water for at least 30 minutes. In the meantime, prepare the pastry.
- Combine the flour, salt and sugar together. Pour oil and water over the top. Mix with a fork until a ball shape is formed. Chill for 30 minutes and then briefly knead the pastry by hand.
- Immediately roll out the pastry on a lightly floured work surface and place it in a tart pan lined with parchment paper.
- Shape the dough so that the edges are 2 cm high.
- Wipe off the fresh mushrooms with a paper towel and cut them into slices 2 to 3 mm thick.
- Transfer the soaked mushrooms to a colander, rinse them several times under cold water and drain. Cut the mushrooms into small pieces. Meanwhile, preheat the oven to 220°C CircoTherm® Intensive with the universal pan at level 1.
- Peel the shallots and garlic clove and dice finely.
- Rinse the thyme, shake it dry and chop the leaves finely.
- Briefly brown the shallots, garlic and thyme in the olive oil.
- Add the fresh mushrooms and sauté briefly. Squeeze the moisture out of the soaked mushrooms and add them to the pan.
- Add the cream and simmer gently for several minutes until the liquid is slightly reduced. Season to taste with salt, pepper and lemon juice.
- Whisk together the eggs and chives, and stir them into the mushroom mixture.
- Spread fresh goats‘ cheese onto the base of the tart.
- Distribute the hot mushroom mixture on top of the cheese.
- Bake the tart on the universal pan in the oven for about 15 minutes on shelf level 1.
- Then reduce the temperature to 180°C and bake the tart for about 20 minutes until done