Last year, during the run up to Christmas, we featured a short article listing a few ideas for quick and easy apéritifs, with ingredients sourced from local supermarkets. Here's the list again, with a few new suggestions from our guest bloggers, Rosa Mayland and Hiba Gicoletto.
The emphasis in each case is on simplicity – none of us want to spend hours creating gourmet dishes at this time of year. So read on… and if you have a few ideas of your own, please send them in to us and we will add them to this year's list.
If you still need further inspiration, then why not try out one of the "festive" cookery lessons in the area! Many of the local cookery schools offer classes in the run up to Christmas. Check out pages 482 to 483 of the current edition of Know-it-all passport to find a local school near you!
Gravlax - salt-cured salmon (contributed by knowitall.ch guest blogger, Rosa Mayland, recipe slightly adapted from Marcus Samuelsson's recipe). Click here to read the full blog entry with additional suggestions on our site).
Ingredients for the Gravlax:
1/2 Cup Coarse sea salt (Kosher salt)
1 Cup Castor sugar
2 Tbs White peppercorns, cracked
900g-1,2kg (2 1/2 to 3 pounds) Fresh salmon fillet, skin-on, in one piece and any pinbone removed
2-3 Large bunches fresh dill, coarsely chopped (including stems)
Ingredients for the mustard sauce:
2 Tbs Honey mustard
1 Tbs Dijon mustard
2 Tsps Castor sugar
1 1/2 Tbs White-wine vinegar
Salt, to taste (not to much though)
Black pepper, freshly ground, to taste
1 Tbs Strong black coffee, cold
3/4 Cup Grapeseed or canola oil
1/2 Cup Fresh dill, chopped finely
Method for the fish:
1. Mix together the salt, sugar, and peppercorns in a small bowl.
2. Rub a handful of the mixture on both sides of the salmon, place it in a shallow dish, and sprinkle with the remaining salt mixture.
3. Cover the salmon with the dill, and allow to stand in a cool spot (but not in the refrigerator) for six hours.
4. Cover with plastic wrap, transfer to the refrigerator, and allow to cure for 36 hours.
5. Wipe the seasonings from the salmon with a paper towel.
6. Cut the gravlax on the bias into thin slices, or leave whole for your guests to slice.
Method for the mustard sauce:
7. Combine the mustards, sugar, vinegar, salt, pepper, and coffee in a blender.
8. With the machine running, gradually add the oil in a very slow, steady stream, until the mixture is thick and creamy.
9. Transfer the sauce to a bowl, and stir in the dill.
10. Cover and refrigerate for at least 4 hours, or overnight to allow the flavors to mingle.
11. Serve with the salmon.
Healthier Lemony Sugar Cookies - Gluten, Dairy & Refined Sugar Free (contributed by knowitall.ch guest blogger, Hiba Giacoletto)
You don't actually need white flour, white sugar or butter for Christmas cookies to taste good! Try these healthier alternatives to the Swiss Milanais cookies - they have a similar great taste while using the healthy fats from almonds and the natural sugar in raw honey. With so few ingredients, it is essential to buy the best quality ingredients you can find and afford. If you would like some more healthier Christmas cookie recipes, download Hiba's FREE eBook here: bit.ly/18b8trp
2 cups ground almonds - preferably without the skins
1⁄4 cup or 50g coconut oil, softened - you can also use the same quantity of butter if you prefer.
1⁄4 cup or 85g raw honey
1⁄4 teaspoon sea salt
zest of 1 large organic/untreated lemon
pinch vanilla
Preheat oven to 180 degrees Celsius.
In a bowl, mix together the cookie ingredients - you don’t actually need to use an electric mixer.
Put dough in the fridge for 1-2 hours.
Flatten the dough with your hands, then use a rolling pin to make it thinner. The cookies will not rise, so make the dough as thick as you want the cookies to be.
Use cookie cutters to create the shapes you want.
Place the cookies on a tray and bake for about 8 minutes until the edges turn golden brown.
Leave them on the tray for about 10 minutes, then move them to a rack to allow them to cool completely.
Cheddar Pâté (contributed by the AIWC)
675g grated cheddar (or other strong hard cheese)
1-2 green onions (scallions) chopped
150g chopped pecans (toasted first is best but ok if not)
180g (about 1 cup) mayonnaise
Spicy jelly or chutney
Mix all ingredients until combined and press into a bowl or springform pan. Refrigerate until set overnight if possible. Unmold onto serving plate and cover with a spicy jelly or chutney such as Jalepeno Jelly or Red pepper Jelly. Serve with crackers. Other alternatives might be to change the cheese and nuts as you are inspired. You may want to add crispy bacon bits or grated ginger as you like! Experiment!
Mini pizzas (contributed by Jenny Jeffreys)
Toast nature pour canapés (e.g. Carrefour own brand)
Tube of tomato purée (e.g. Panzani Sauce Tomate from Carrefour)
Mozarella cheese (e.g. Galbani Mozzarella Maxi from Carrefour)
Sliced tin mushrooms (e.g. Carrefour discount Champignons de Paris)
Some pepper and chives to garnish (e.g. Carrefour Herbe aromatique: Ciboulette)
Spread the purée on each slice of bread.
Put a slice of mozarella on each piece.
Add a few sliced mushrooms on top.
Grate some pepper over the top and add a couple of pieces of chopped chive on top.
Just before your guests arrive place them under the grill. Must be served warm.
(n.b. Don’t prepare too early otherwise the bread can go a little soggy!)
Sausage cheddar balls (contributed by Lisa Cirieco and taken from: Martha Stewart Everyday Food)
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons baking powder
2 cups grated cheddar (1/2 pound)
1 pound bulk breakfast sausage (from French supermarkets, "chaire de saucisse" - or take the meat out of sausage casings)
1/2 large yellow onion, grated on large holes of a box grater
3 tablespoons unsalted butter, melted
Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.
Deviled eggs (contributed by Lisa Cirieco)
12 hard-boiled eggs (these can be bought already cooked at the supermarket: they are tinted shells)
mayonnaise
salt
pepper
paprika
Shell the eggs. Cut them in half and put cooked yolks into bowl. Add mayonnaise to yolks and stir until smooth. Add salt, pepper, and paprika to taste. Carefully spoon the yolk mixture back into the whites and arrange on plate. Sprinkle paprika on top of each one or if using spicy paprika use on half the eggs.
Stefano's famous Thai Cheese Ball (contributed by Stefano Cirieco)
1 package of cream cheese
grated fresh ginger
1 teaspoon of soy sauce
sesame seeds (can be toasted if you like)
Mix first 3 ingredients together. Lay clear cellophane in a soup dish and put about 3 tablespoons of sesame seeds. Try to form a ball with the cheese mixture and roll in the seeds. Wrap firmly in the cellophane and let sit in refrigerator overnight. Serve with a little knife and some water crackers.
Cevapcici (contributed by Nicola Ogilvie)
This is a delicious beef sausage that comes from the Balkans and can be bought in Denner in the frozen department.
Cut them in half for a party nibble and then stick a cocktail stick in each. They are best fried in a little oil until cooked for about 7 mins. You can then keep them warm in the oven until you need them.
André's famous onion dip (contributed by André Cirieco)
2 tablespoons of dried onion soup mix (Maggi)
180g (1 container) of sour cream (crème acidulée or lait acidulée can be bought at Coop or Migros)
Mix together and let sit for at least 1/2 hour in the refrigerator. Stir and serve with chips/crisps, pretzels, or vegetable sticks.
Devils on horseback (contributed by Jenny Jeffreys)
Packet of thin sliced bacon (e.g. Carrefour poitrine nature finement tranchée)
Packet of prunes (e.g. Pruneaux d’Agen from Carrefour)
Cocktail sticks
If the prunes are not stoned then remove them now.
Wrap a slice of bacon around each prune and keep in place with a cocktail stick.
Put under the grill just before guests arrive. Can be prepared in advance but are best cooked just before guests arrive.
Humus (contributed by knowitall.ch guest blogger, Hiba Giacoletto)
Humus is a Middle Eastern chickpea paste speciality that is quick and easy to make. Instead of serving it with the traditional pita bread, why not try serving humus with steamed or raw vegetable sticks instead? It is a delicious way of dipping into humus while adding more vegetables into your diet.
Rinse a can of chickpeas until the water is clear. If you have trouble digesting chickpeas, you can rub them between your hands to remove the skin – this makes them easier to digest. Put the rinsed chickpeas in a food processor or blender and add:
- about 1 tablespoon tahini (sesame paste)
- juice of 1 organic lemon + a few zests of the lemon peel (this is where most of the vitamins are!)
- a dash of unrefined salt
- 1-2 cloves garlic
- a little water and olive oil, depending on how liquid you would like it.
- a dash of cumin or paprika
Blend everything in a food processor or powerful blender, adding more water if needed and adjusting the other ingredients to taste.Cut vegetables into sticks and steam or boil for only about 2-3 minutes so that they are still crisp. You can also use raw vegetables like cucumbers and celery and add tomatoes and olives which go well with humus too. Serve the humus with the vegetables.
Tacos (contributed by Nicola Ogilvie)
Taco chips
Jar of Salsa
Grated cheese
Sour cream
Guacamole (optional)
Take a plate and scatter taco chips all over it. Drip salsa all over the chips. Sprinkle some grated cheese over the chips, and put them in a hot oven for about 5 mins until the cheese has melted. Put a large dollop of sour cream in the middle and if you like it some guacomole.
Smoked salmon wraps (contributed by Jenny Jeffreys)
Packet of smoked salmon
Cream cheese of your choice (e.g. Boursin in numerous flavors, from most supermarkets)
Lemon
Pepper
Cut the salmon into long strips about 6 or 7 cm wide.
Place some cream cheese at one end of the strip.
Roll up the salmon strip.
When you have finished, squeeze some lemon juice over the top, and sprinkle pepper.
n.b. Depending on your salmon, sometimes, it’s a little difficult to cut them before adding the cream cheese. In this case, just do long rolls, wrap them tightly in cling film and put them in the fridge for a couple of hours. Then when you come to cut them they do not squish out.
Another good combination is roasted peppers (from a tin or a jar) and cream cheese.
Can be prepared in advance.
Mini Quiche (or Pizzas) (contributed by Nicola Ogilvie)
Buy a big quiche (or pizza) from any supermarket and use a pastry cutter to cut small circles. Can be served hot or cold.
Brian's famous stuffed bacon (contributed by Brian Cirieco)
12 thinly sliced bacon strips
3 slices of fresh bread (made into crumbs by cutting up or blending in a mixer)
1 egg
a good splash of milk (1/4 cup)
1 cooking apple (like Granny Smith) grated
1 onion chopped finely
pepper
parsely, sage, or rosemary (optional)
Preheat oven to 225C. Cut bacon strips in half. Mix all ingredients in a bowl except for bacon. Make little balls. Roll balls in the bacon and secure with a toothpick. Cook in oven for about 30 minutes.
Profiteroles (contributed by Nicola Ogilvie)
At just Fr. 5.- for 20 from the frozen department at Migros, these make excellent sweet nibbles. They are filled with real cream but do not come with chocolate sauce. You can buy chocolate sauce and serve it in a bowl for people to dip into, or melt some chocolate and top each profiterole with a dollop of chocolate to turn them into mini chocolate eclairs.
Kalburi Basti (contributed by knowitall.ch guest blogger, Rosa Mayland, recipe adapted from Nevin Halici's "Turkish Cookbook")
Ingredients For The "Cookies" (makes 16):
75ml Milk
75ml Olive oil
1/4 Tsp Baking soda
150g Plain flour
1/2 Tsp Ground mahleb (optional)
Ingredients For The "Syrup":
150g Castor sugar
125ml Water
1/2 Tsp Lemon juice
1/3 Tsp Ground cinnamon Optional)
Method For The "Cookies":
1. Grease a baking pan or cover it with baking paper. Preheat the oven to 200° C (400° F).
2. In a medium bowl, whisk the milk, olive oil and baking soda together, then add the flour and mahleb. Knead into a smooth dough.
3. Divide the dough into 16 equal portions.
4. Press each piece of dough over a sieve or a shredder with your fıngers while rolling and shaping into oblongs (do not press through). This video (at 0:36 secs) will help you visualize how the cookies are shaped.
5. Place the cookies on a baking sheet and bake in a preheated oven for 20 minutes.
Method For The "Syrup":
6. Meanwhile, in a medium pan, add the sugar, water, lemon juice and cinnamon, bring to a boil and let simmer for 2 minutes or until the mixture is syrupy, then remove from heat.
7. As soon as the cookies come out of the oven, place them in a shallow dish and immediately pour the hot syrup over them.
8. Let them soak for 10 minutes, then turn them over and let the other side soak for another 10 minutes, then turn the cookies around again and let them cool.
9. Serve as soon as the cookies are no more hot.
