Tasty Christmas menu

appetizer
Paprika roll, ham roll with asparagus and melon with ham

Main dish
Fish from the oven

Dessert
Forest fruit bavarois

bell pepper roll

• 2 roasted peppers (from a jar)
• 50 grams of smoked meat
• 1 tablespoon capers
• ½ spring onion
• ½ tablespoon oil
• pepper

Drain the peppers and cut them in half lengthwise. Cut the spring onion into thin strips. Cut the smoked meat into strips. Chop the capers small.

Mix the spring onion with the smoked meat, capers and oil. Add pepper. Flatten the bell pepper pieces and spoon some of the mixture onto each piece. Roll up the bell pepper halves and secure with a cocktail stick.

Ham roll with asparagus

• 4 thin slices of ham
• 4 boiled asparagus

Take a slice of gammon and put the cooked asparagus on it. Roll it up and secure with a cocktail stick.

Melon with raw ham

• melon
• 4 thin slices of raw ham

Cut the melon into slices and remove the skin. Take a slice of melon and wrap the raw ham around it.

Take 4 plates and place a bell pepper roll, a ham roll and a melon slice with ham on each plate. Garnish with a dash of honey and a sprig of parsley.

Fish from the oven

• 400 grams of fish fillet, such as cod, pangasius or tilapia
• 4 tomatoes
• 1 cup low-fat herb cheese

Preheat the oven to 175°C. Take 4 sheets of aluminum foil and place a piece of fish fillet on each sheet. Spread with the low-fat herb cheese and divide one tomato per fillet over the fish.

Wrap the aluminum foil around the fish and slide the parcels into the preheated oven. Let the fish cook for 10-15 minutes (depending on the thickness). Serve the package on a plate together with, for example, boiled snow peas and mashed potatoes.

Forest fruit bavarois

• 200 grams of forest fruits (from the freezer)
• 100 ml whipped cream
• 100 ml low-fat yogurt
• 8 grams of gelatin
• powdered sugar

• mint leaves

Soak the gelatin in cold water for at least 10 minutes. Puree the forest fruits. Remove the gelatin from the water and heat it over a low heat in a pan so that the gelatin dissolves.

Add the fruit puree and let it cool completely. When it starts to bind, add the whipped cream. Turn it all over carefully.

Put the bavarois in a pudding mold or molds rinsed with water and let it cool for at least 3 hours. Serve the bavarois by removing it from the mold and turning it onto a serving plate. Garnish the bavarois with the fruits and mint leaves and sprinkle with some sifted icing sugar.