For this festive menu, we have concocted simple and gourmet dishes.
As a starter, crunchy cheese bites. Success guaranteed for young and old!
A main plat based on salmon and Jerusalem artichokes to add sweet and festive notes to the plate.
Small shortbread cookies with Christmas spices to enjoy as a dessert.
Come on, let’s go to the kitchen!
Crispy Cheese Bites
For 6 or more children – 10 minutes
- 150 g of gorgonzola or other cheese spread
- 2 rolls of puff pastry
- 1 egg yolk
- Poppy seeds, sesame …
Preparation
Prepare the puff pastry rings. Roll out a puff pastry and spread three quarters of the cheese. Sprinkle with seeds. Then roll the dough on itself. To cut it more easily, film it with cling film and put it in the freezer for a few minutes.
Then cut thin slices and place them on a baking sheet covered with baking paper.
Prepare the flaky stars. Roll out the second puff pastry. Using a cookie cutter, cut out stars. Place a little cheese in the center, then cover the star with another star and close the edges. Compose several stars and arrange them on a baking sheet. Then brush them with a little egg yolk. Sprinkle with seeds.
Bake the circles and stars in a hot oven at 220 ° C for about fifteen minutes.
Jerusalem artichoke and salmon crumble
For 4 people – 30 minutes
- 400 g of Jerusalem artichokes
- 3 to 4 pieces of salmon
- 75 g butter
- 25 cl of semi-thick cream
- 60 g oat flakes
- 60 g flour
- Dill sprigs
- Salt and pepper from the mill
Preparation
Make the crumble. Combine the flour, oatmeal, butter and a pinch of salt. Let stand.
Cook the Jerusalem artichokes in boiling water.
Pour them into a dish, then add the diced salmon. Pour in three quarters of the semi-thick cream. Sprinkle with chopped dill sprigs. Cover everything with the crumble.
Cook in the oven at 180 ° C for about twenty minutes. You can serve the crumble with a green salad or lamb’s lettuce.
Small Shortbread
For around 35 shortbread – XNUMX minutes
For the shortbread
- 100 g butter
- 1 egg
- 1 egg yolk
- 200 g flour
- 50 g almond powder
- 100 g icing sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of ginger
- 1/4 teaspoon nutmeg
- Salt
For the icing
- 1 egg white
- ½ teaspoon of lemon juice
- 170 g icing sugar
Preparation
In a salad bowl, mix together the flour, ground almonds, icing sugar and spices. Then add the butter, the whole egg and the egg yolk. Let stand in the fridge for 1 hour.
Roll out the dough with a rolling pin then cut the shortbread with a cookie cutter. Bake them on a baking sheet covered with baking paper for ten minutes at 200 ° C.
Prepare the icing. Mix the egg white, lemon juice and icing sugar until smooth. Cover each shortbread with this icing.