Yes, it’s that time of the year again! Secretely I’ve been listening to Christmas songs for a couple of weeks already and I really didn’t mind that I had to start thinking about a Christmas menu either! It has become an amazing three course dinner that I can’t wait to share with you.
Anne’s Kitchen Stories: Christmas Feast Part One
For starters there is a bruschetta with beetroot carpaccio and feta cheese. The main course will exist of a delicious roasted chicken, stuffed portobello for the vegetarians, the best sweet potato wedges, and a delicious salad. All of this is followed by a fresh and oh so yummy mango tiramisu (with white chocolate mmm). Can you tell I had the best day test-tasting these recipes with Fit Girl Anna?!
In all of these dishes I just love the mix between fresh herbs, fruits, and veggies and the fact that it is all really Christmassy. And best thing is, it doesn’t require a lot of work to get it all on the table. It’s really all so easy. After all, you might want to spend your Christmas elsewhere than in the kitchen. Here is the first course!
Bruschetta with Beetroot Carpaccio
Ingredients (4 servings):
– 4 slices of ciabatta bread
– 2 beetroots
– 1 large carrot
– about 60 grams/4 tbspns of feta cheese
– 2 cloves of garlic
– 3 tbspns of olive oil (preferably good quality extra virgine olive oil, this just tastes best)
– salt and pepper to taste
Start by preheating your oven to 190 degrees Celcius. Next, slice your bread and grease both sides of the slices with olive oil. Peal the cloves of garlic and rub the bread with them. Then, cut up your beetroots and carrot into fine slices and put them on top of the bruschetta’s. Add some crumbled feta cheese and some salt and pepper and put them in the oven. In about 12 minutes these babies are ready to be served!
Stay tuned for the main course and dessert. The recipes will be up next week, and believe me, you don’t want to miss them!
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