Cheap New Year’s Eve dinner: 7 cheap and delicious recipes

Waiting for the arrival of next year with delicious food is already a tradition all over the world. It’s no wonder that this season is many people’s favorite. But this year, Several foods have seen price increases. So the way of thinking about other alternatives for that traditional dinner is more than necessary.

So, if you want to throw an amazing New Year’s Eve banquet but are short on money, check out the amazing options for a cheap New Year’s Eve dinner! It has a starter, a side, a main course and a dessert for you to enjoy and lighten your budget. The Guide offers easy and practical recipes to make the most of the end of the year with your family. Watch!

Vegetable skewer with ricotta

Time: 30 minutes

Performance: 6 servings

Difficulty: easy

Ingredients:

• 1 onion in petals
• 1 diced carrot
• 1 diced courgette
• Tomatoes to taste
• Brussels sprouts to taste
• 200 g of diced ricotta
• Salt and black pepper to taste
• Shoyu sauce to taste
• Honey, to taste

Preparation method:

1. Place the vegetables and cheese on the skewer, alternating them until the end of the skewer.
2. Season with salt, soy sauce, honey and pepper and place on the grill. Serve.

Sirloin with banana crumble

Time: 1h (+6h rest)

Performance: 6 servings

Difficulty: easy

Ingredients:

• 1 piece of pork loin (approximately 1.2 kg)
• Salt and black pepper to taste
• 1 glass of dry white wine
• 1 tablespoon of rosemary
• 3 tablespoons of oil
• 1 onion chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 2 cubes of beef broth

Farofa

• 5 tablespoons of butter
• 3 sliced ​​plantains
• 2 cups cassava flour
• Salt and chopped parsley to taste

Preparation method:

1. In a bowl, season the loin with salt, pepper, white wine, rosemary, cover and leave to rest in the fridge for 6 hours. Remove all seasoning from meat.
2. In a pressure cooker, over medium heat, heat the oil and brown the loin. Remove and reserve the meat.
3. In the same pressure cooker, sauté the onion, garlic and bay leaf for 2 minutes.
4. Add the beef broth, the loin and cover with water, cover the pan and cook over low heat for 40 minutes from when the pressure starts. Turn off and wait for the pressure to release naturally.
5. For the farofa, melt the butter in a pan over medium heat and brown the banana for 3 minutes.
6. Add the flour, season with salt and parsley and set aside.
7. Remove the meat from the pan and slice it.
8. Serve accompanied by farofa, if desired, garnished with parsley.

Pressed Greek rice

Time: 20 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 2 tablespoons of oil
• 1 onion chopped
• 2 crushed garlic cloves
• 1 diced carrot
• 1 diced red pepper
• 1/2 cup fresh frozen peas
• 1/2 cup seedless black raisins
• 1 chicken bouillon cube
• 2 cups parboiled raw rice
• 4 cups (tea) of water
• Salt to taste

Preparation method:

1. In a pressure cooker, heat the oil over medium heat and sauté the onion and garlic for 3 minutes.
2. Add the carrot, pepper, peas, raisins, chicken broth, rice and sauté for 2 minutes, stirring constantly.
3. Add water and season with salt.
4. Cover the pan and cook, over low heat, after the pressure has started, for 5 minutes.
5. Turn off the heat and wait for the pressure to release naturally.
6. Open the pan, fluff the rice with a fork and then serve.

Pasta salad with yogurt sauce

Time: 30 minutes

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 pack of screw noodles (500 g)
• 2 cups mozzarella (diced)
• 1 cup diced ham
• 1 cup sliced ​​green olives
• 1 can drained green corn
• 1 can of drained peas

Sauce

• 1 pot of natural yogurt (170g)
• 1 pack of cream (200 g)
• 1/3 cup (tea) olive oil
• 1/2 cup chopped mint
• Salt to taste

Preparation method:

1. Cook the pasta according to the instructions on the package.
2. Drain, transfer to a bowl and leave to cool.
3. Add the mozzarella, ham, olives, corn, peas and mix.
4. For the sauce, mix the yogurt, cream, olive oil, mint and salt in a bowl.
5. Drizzle the salad with the dressing and serve, garnished with mint leaves if desired.

Grandma’s farofa

Time: 20 minutes

Performance: 8 servings

Difficulty: easy

Ingredients:

• 4 tablespoons butter
• 150 g of chopped bacon
• 1 onion chopped
• 1 crushed garlic clove
• 1 grated carrot
• 1 can drained corn
• 1 cup chopped green olives
• 3 cups (tea) cornmeal
• 2 hard-boiled eggs, chopped
• Salt and chopped green chilli to taste

Preparation method:

1. Heat a pan with butter over medium heat and fry the bacon, onion and garlic until golden brown.
2. Add the carrot, corn and olive and sauté for another 3 minutes.
3. Add the flour, egg, salt and green chillies, mix and turn off the heat.
4. Transfer to a plate and serve.

Lemon mousse with meringues

Time: 30min (+4h in the fridge)

Performance: 6 servings

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 1/2 can lemon juice (use empty can of condensed milk to measure)
• 2 egg whites
• 2 tablespoons of sugar
• 1 can of cream (300 g)
• 1 cup meringues (purchased ready-made)
• Zest of 1 lemon for sprinkling

Preparation method:

1. In a bowl, mix the condensed milk with the lemon juice and refrigerate.
2. Beat the egg whites with the mixer until stiff and gradually add the sugar.
3. In the bowl of condensed milk with lemon juice, add the can of cream, the egg whites and mix gently until the mixture is smooth.
4. Pour the mousse into a refractory container and place in the refrigerator for 4 hours.
5. When serving, cover with ready-made meringues and sprinkle with the zest of 1 lemon.

Practical creamy pudding without oven

Time: 40min (+4h in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 1 can of cream
• 100 g of melted white chocolate
• 1 sachet of unflavored gelatin powder
• Oil for anointing

Syrup

• 1/2 cup (tea) brown sugar
• 1/3 cup (tea) water
• 1 tablespoon butter

Preparation method:

1. In a blender, beat the condensed milk, cream, white chocolate and dissolved gelatin according to package instructions until smooth.
2. Pour into a greased mold with a 20cm diameter hole in the center and place in the fridge for 4 hours or until firm.
3. For the syrup, place the sugar in a pan over medium heat until it melts.
4. Add the water, the butter and cook until a not too thick syrup forms.
5. Let cool.
6. Unmold the pudding, pour the syrup over it and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.