Planning is the key to a smooth holiday: make a food plan!


Christmas is the most important festivity for the Nordic people; even for those of us who hold no religious beliefs. It is obvious that planning your holiday menu in advance makes your life easier. I always draft a food plan, which also acts as my shopping list and kitchen work schedule.


Sat 22nd
Sun 23rd
Mon 24th
Tue 25th
Wed 26th

LUNCH

Toast with Fresh Salmon Eggs,
Gravlax and Smetana

Smoked Salmon with Fennel, Olive and Mandarine Orange Salad




Lutefisk
with White Wine Mushroom Sauce


SPC, CC, LC

A brunch with Scrambled Eggs, Sausages, Black Pudding, Bacon, Mushrooms, Baked Beans, Parisienne Potatoes, and Grilled Tomato.


Creamy Spinach Soup
with Hard-Boiled Squared Egg
DINNER

Fruit

Strozzapreti (pasta shape) 
with Salmon Eggs, Gravlax and fried Courgettes (leftover recipe)

Fruit

SPC, CC, LC

Fruit

Toasted Bread with Foie Gras

Bavette with ”Three Nuts” (pine kernels, green pistachios and walnuts)

Roasted Turkey and Garlic and Rosemary Potatoes

Marinated Carrots with Garlic and Capers

Green salad

Cheese, Fruit, Chocolate Brownies

Leftover turkey sandwiches

Dutch pancakes — Poffertjes

Fruit salad


Happy Holidays to all my Readers! Below some pictures of the dishes I prepared this Christmas.
Toast with Fresh Salmon Eggs, Gravlax and Smetana
Jamie's Leek Gratin
Smoked Salmon and Fennel, Olive and Mandarine Orange Salad with a sprinkle of sumac.

Perfect meringues! Whilst I was shopping, hubby separated some eggs and our four and five year olds whipped together the whites with some caster sugar, and prepared the dollops. It took 2 hours to cook in the oven and they tasted nice; crispy on the outside and moist in the middle. (The method used was mostly Delia, with a sprinkle of Ottolenghi).
A leftover recipe: Amazing Strozzapreti with Salmon Eggs, Gravlax and Fried Courgettes! Here's how to prepare this dish: Fry couple of garlic gloves in extra virgin olive oil with a sliced courgette, then discard the garlic. Add white wine and reduce. Mix with al dente pasta (also a small amount of starchy cooking water), and just before serving mix in the chopped gravlax (approx. 80 g) and salmon eggs (approx. 140 g).
Lutefisk with White Wine Mushroom Sauce, Sweetened Potato Casserole, Carrot Casserole  and Liver Casserole
Sourdough bread and foie gras (La Cuisine de Babeth).

Bavette with ”Three Nuts”

Marinated Carrots with Garlic, Capers, Chili and Vinegar and Fried Garlic-Butter-Lemon -Mushrooms.
Roasted potatoes with garlic, rosemary, salt, pepper,  extra virgin olive oil and butter.
We roasted two 3 kg turkeys (w/mixed herbs, vegetables, oil and butter).
French beans and potatoes
Chocolate Brownies disappeared... fast!

Making Dutch pancakes — Poffertjes — with a special poffertjespan

Boys had their poffertjes with some icing sugar and adults also sprinkled over some Cointreau




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