5 appetizers to cook for Christmas when you don’t eat meat

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5 appetizers to cook for Christmas when you don't eat meat




5 appetizers to cook for Christmas when you don't eat meat


© ISTOCK
5 appetizers to cook for Christmas when you don’t eat meat

What to eat at Christmas when you are vegetarian or vegan? To avoid the painful equation of the meatless meal on December 25, we have put together some recipes that are as festive as they are delicious.

Chocolate is at Easter what capon is at Christmas: a must. Only here, when there is only meat on the menu, those who do not eat it quickly feel aggrieved. To delight all your guests around a delicious and festive meal, discover our starters vegetarians, vegans and even vegans. On the menu at the start of the meal: soups, toast and vegetables, all 100% meatless.

  • Macaroons with Bleu d’Auvergne AOP and nuts
  • Jerusalem artichoke cappuccino, silver whipped cream with black sesame
  • Gourmet truffle
  • Toasts with mushrooms and goat cheese
  • Cream of chestnut soup and crisps, Roquefort mousseline

Macaroons with Bleu d’Auvergne AOP and nuts

To start your Christmas meal with great fanfare, what better than an appetizer with savory macaroons? Organic counters offer this cheese recipe that will have a little effect both as an aperitif and as a starter.

The ingredients of the recipe

  • 180g of powdered cane sugar from La Sélection des Comptoirs
  • 1 tsp. cornstarch
  • 80g ground almonds
  • 2 La Sélection des Comptoirs egg whites (80g)
  • 1 pinch of salt
  • 150g of Bleu d’Auvergne AOP
  • 50g heavy cream
  • Crushed walnut kernels taste buds (a little)

The steps of the recipe

1. Mix 120 grams of blond cane sugar with a tablespoon of cornstarch to obtain a texture comparable to icing sugar. Then mix with the ground almonds.

2. Whip the egg whites until stiff with the salt. Add the remaining 60 grams of light cane sugar and continue to beat until the meringue is shiny.

3. Using a spatula, gently incorporate the sugar-almond mixture, lifting the dough.

4. Gently lift the preparation from bottom to top to make the egg whites fall slightly, it should become a little more liquid and shine well. However, it should not be worked too much at the risk of making the whites fall back.

5. Arrange the macaroons using a pastry bag (or spoon) by placing small circles of preparation on a sheet of baking paper. Leave to stand for one hour at room temperature.

6. Bake for 10 to 15 minutes at 145 ° C (hot air). Do not hesitate to check the doneness after 10 minutes, the crust should be firm but the macaroon soft in it. Let cool before handling.

7. Prepare the ganache during this time by crushing the Bleu d’Auvergne AOP with the cream. Mix well to obtain a homogeneous preparation.

8. Assemble your macaroons by sticking two shells together with your blue d’Auvergne PDO ganache, previously sprinkled with crushed walnuts.

Tip: do not throw away the egg yolks, you can use them to make a gilding for example, or keep them for up to 72 hours by making them candy in an airtight jar with soy sauce.

Jerusalem artichoke cappuccino, silver whipped cream with black sesame

Who said a vegetarian Christmas appetizer has to be boring? Say goodbye to salads and quinoa, make way for this superb Marie Chioca : as good as it looks on your party table.

The ingredients of the recipe

  • 45g of organic butter
  • 2 shallots
  • 200g mashed potatoes
  • 200g Jerusalem artichokes
  • 10cl of liquid cream
  • 4 freshly peeled walnuts
  • 1l of water
  • Fleur de sel, freshly ground pepper
  • 20cl very cold liquid cream, taken out of the refrigerator
  • 1 C. slightly rounded tablespoon of very fluid black sesame cream (25 g)
  • 1 pinch of salt
  • Freshly ground black pepper

The steps of the recipe

1. Chop the shallots, then brown them over very low heat in a small cast-iron casserole dish with the butter, without darkening it.

2. Peel the potatoes and Jerusalem artichokes, cut them into very small pieces, then add them to the casserole dish, along with the nuts. Season with salt, add water, bring to the boil, then cook for 30 minutes over low heat with a lid, until the vegetables are tender.

3. Meanwhile, pour 20cl of cream and sesame cream into the bowl of the mixer with a little salt and pepper, mix well then put in the freezer so that everything is really cold.

4. Transfer the contents of the casserole dish into a blender, pepper, then mix for a long time with 10cl of cream. Add a little hot water if necessary if the velouté seems too thick: its smooth consistency should perfectly coat the spoon.

5. Taste, adjust the salt and pepper seasoning if necessary, then divide into 8 coffee cups. Let cool slightly, the time to take care of the whipped cream.

6. Whip into whipped cream the sesame cream and puree (this is a bit longer than for a normal whipped cream), then drop a volute of silver cream on each cup and serve immediately.

Gourmet truffle

All the good taste of truffle mixed with that of potato, all flavored with garlic and melted cheese. We don’t know you, but we make our mouths water. Check out this Lidl Christmas special recipe.

The ingredients of the recipe

  • 750g of potatoes
  • 300g of cantal
  • 20g of truffle
  • 3 cloves of garlic
  • 2 tbsp. peanut oil
  • Salt pepper

The steps of the recipe

1. Peel, wash and cut the potatoes into thin slices. Dry them in a clean cloth.

2. Cut the cantal into strips. Book.

3. Make truffle shavings. Book.

4. In a sauté pan, pour the oil and then the potatoes and cook them, covered, for 20 minutes over medium heat, stirring occasionally. Add salt and pepper.

5. With the potatoes well browned, add 2 chopped garlic cloves, the truffle and the cheese slices.

6. Cover, let the cheese melt without stirring for 5 minutes.

7. Invert the truffade in a nice round dish and sprinkle with chopped garlic and parsley.

8. Cut like a cake, enjoy.

Toasts with mushrooms and goat cheese

Vegetarians and non-vegetarians alike should find common ground on this toast recipe developed by Bio Planet. Let yourself be seduced by this forest entrance full of taste and magic.

  • 1 sourdough wheat bread (or wholemeal spelled bread)
  • 200g goat cheese
  • 150g mushrooms
  • 1 pinch of black pepper
  • 1 lemon wedge
  • 1 sprig of fresh thyme
  • 1 little Olive Oil & Organic Planet Truffle

The steps of the recipe

1. Preheat the oven to 200 ° C (th.6-7) on the grill mode.

2. Lightly toast the bread cut into small toasts.

3. Spread the goat cheese on the toast then place the cleaned and sliced ​​mushrooms on top with a few drops of Planet Organic Olive & Truffle oil.

3. Put your toast in the oven for 10 to 15 minutes.

4. Take the toasts out of the oven and decorate them with fresh thyme.

5. Finish by adding a little lemon and pepper to season your starter.

Tip: sprinkle sesame seeds, chopped sage, pomegranate seeds, crushed hazelnuts, salt and pepper to give even more flavor to your entry.

Cream of chestnut soup with crisps, Roquefort mousseline

For a warm and gentle starter, make this chestnut recipe that is as wintery as it is festive. Ideal to start your Christmas meal, your guests will be asking for more.

The ingredients of the recipe

  • 1 C. tablespoons oil (Lesieur duo Oil & Butter)
  • 200g whole cooked chestnuts
  • 200g carrots
  • 40g of roquefort
  • 2 shallots
  • 10 fresh chestnuts
  • 3 dl liquid cream
  • 1 chicken stock cube
  • 1 pinch of curry

The steps of the recipe

1. In a saucepan, melt 2 dl of liquid cream and the Roquefort over low heat without boiling. Mix with a whisk then pour the cream into a siphon that you will place in the refrigerator for one hour.

2. Peel the carrots and cut them into slices. Slice the shallots and crush the garlic clove.

3. In a hot casserole dish with Lesieur Duo Oil & Butter, sweat the shallots and the garlic clove and add the sliced ​​carrots, chestnuts, a pinch of curry and the stock cube. Wet with water, season and cook, covered, over low heat for 30 minutes.

4. Cut the fresh chestnuts in thin slices, pass them for 1 minute in a pan with a little Lesieur Duo Oil & Butter. Place them on a plate.

5. Mix the velouté, add the liquid cream and mix everything. Adjust the seasoning with salt and pepper.

6. Serve this velouté decorated with a few chestnut chips and accompany it with a touch of Roquefort mousseline.

Read also :

Christmas 2020: our selection of logs

Advent Calendar 2020: our 100% food selection

Christmas gifts: when is the best time to buy them at the best price?

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