Chef’s Tip: 5 Incredible Christmas Dinner Recipe Options

Are you thinking of easy and tasty dishes to delight your family? Chef Giu Giunti teaches you some options; Appearance!

As the end-of-year holidays approach, questions arise as to what to serve. I’ll give you a little help and show you 5 super practical, wild and super successful dishes!

1. Puffed brie cheese

For the appetizer I recommend a delicious puffed brie, this is the appetizer that ends first and everyone likes it.

Puffed Brie Cheese Ingredients:

• laminated puff pastry
• 1 piece of whole brie
• 1 egg yolk for brushing
• 1 tray + baking paper + olive oil

Method of preparation:

Line a baking tray with baking paper and grease it well with olive oil. On the counter, open the rolled puff pastry and form a square, cut off the excess pastry and set aside (you can use it in other preparations). Arrange the cheese (it must be well chilled) in the center of the square of pasta and scale the sides of the pasta up to the top of the cheese. Puff pastry sticks easily, leave a hole with the pastry in the center to make it lovely. Brush on the uncooked yolk to leave the dough shiny and more golden. Take it to the preheated oven at 180°C and leave it until it is golden brown. Remove and wait 5 minutes before serving!

2. Grilled prawns

To please seafood lovers, I recommend the prawns au gratin, super practical and simple.

Ingredients for the prawns:

• 800 g of cleaned prawns
• 50 g of butter
• 1/2 onion finely chopped
• 700ml of milk
• Olive oil
• Garlic
• salt
• black pepper
• Grated Parmesan cheese

Method of preparation:

Season the shrimp with salt, black pepper and garlic. In a pan, heat and put a drizzle of olive oil, give the prawns and reserve. They cook very quickly: the meat is white and the meat is curved at the right point! In the same pan, add the butter and brown the onion. Add 2 tablespoons of wheat flour, brown and turn off the heat. Gradually add the milk, dissolve everything and bring to the boil again. Leave the sauce to thicken, stirring constantly. When ready, pour it over the prawns and sprinkle with grated Parmesan. Take it to the oven to brown.

3. Meringue with red fruits and chocolate

For dessert I suggest you make, without fear of making a mistake, the red fruit and chocolate meringue: a recipe that looks beautiful and delights guests.

Meringue ingredients:

500 ml of fresh cream

4 tablespoons of sugar

1 teaspoon of vanilla

Lemon peel

Ingredients for the red fruit sauce:

• 400 g of red fruits
• 4 tablespoons of sugar
• half a lemon

Ingredients to assemble the cake:

• 4 cups sigh tea
• 20-30 large strawberries
• 4 tablespoons of chopped chocolate

Method of preparation:

Before starting the meringue, put the cream in the freezer for 15 minutes. To remove. In the planetary mixer, whip the fresh cream with the sugar, vanillin and lemon zest. When the cream reaches a firmer consistency, stop whipping and set aside.

Cut half of the strawberries into 3 parts so that they are “whole”. The other half cut into small pieces.

For the red fruit syrup, put the fruit, sugar and juice of half a lemon in a pan. Let it boil until it becomes liquid.

To assemble, in a glass bowl, start by placing the meringue on the bottom and place the strawberry slices on the sides. In the center arrange the chopped strawberries and meringues. Add more meringue and repeat the process for the second layer. Finish with a layer of meringue and place the already cooled syrup on top of the meringues. Sprinkle chocolate all over and refrigerate.

4. Tiramisu

For tiramisu and chocolate lovers, this is the traditional “pave” with an Italian flavour.

Tiramisu Ingredients:

• 2 whipped egg whites
• 6 gems
• 3/4 of a teacup of sugar
• 1 teaspoon of vanilla
• 3 packets of champagne biscuits
• 1 1/2 cups brewed coffee
• 2 tablespoons of rum
• Cocoa 50% for dusting
• 500 g of mascarpone or cream cheese

Tiramisu preparation:

In a bain-marie, beat the egg yolks and sugar until the mixture is pale yellow and frothy. Pay attention to the temperature of the bain-marie, if you find it is too hot remove it from the heat and come back later. Add vanilla, mascarpone and mix until smooth. Whip the egg whites until stiff and incorporate them carefully so as not to lose air.

On a plate put the cream on the bottom and make a layer. Dip the champagne biscuit in the rum coffee and lay all the cream on top. Cover with another cream and call the biscuit in sequence. Once the layers are finished, sprinkle with cocoa and wrap with transparent film. It’s only refrigerated.

5. French toast

Dulcis in fundo: the French toast, which cannot be missed!

French toast ingredients:

• 2 french bread
• 1 cup of milk
• 2 tablespoons of sugar
• vanilla to taste
• 1 teaspoon cinnamon
• 2 eggs
• Sugar and cinnamon to taste for dusting

Toast preparation method:

Cut the sandwiches into 1 1/2-inch slices. eIn a deep dish, season the milk with the sugar, cinnamon and vanilla. Beat the eggs in the deep dish. Dip the slices in the milk, remove the excess, dip in the egg and fry in hot oil. Let it brown and remove. Dry the frying well, wait for it to cool down a bit to pass it in the sugar with the cinnamon.

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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.