RecipeChrismas menu

Veröffentlicht am 28.11.2018
Fertig in90 min.


für 4

  • Beetroot spinach carpaccio
  • 2 beetroots, cooked
  • 2 handfuls of leaf spinach
  • ½ tsp. salt, pepper
  • 4 tbs. rapeseed oil
  • 2 tbs. balsamic vinegar
  • 4 small soft cheeses
  • 1 egg
  • 2 tbs. breadcrumbs
  • 2 tbs. ground hazelnuts
  • ½ bunch parsley, finely chopped
  • 12 slices of bacon, halved
  • 4 larges leaves of curly endive
  • 4 thin slices of baguette bread
  • Optional: black nuts
  • Braised ham with Christmas relish
  • 800 g of smoked ham
  • 1 red onion, peeled
  • 2 dried figs
  • 1 apple, peeled
  • 4 tbs. white wine vinegar
  • 2 dl water
  • ½ tbs. soy sauce
  • 1 tbs. sugar
  • 1 pinch of salt
  • 1 bay leaf
  • 1/2 tsp. mustard seeds
  • ½ tsp. turmeric 
  • Root vegetables and potatoes
  • 600 g root vegetables (Palatinate carrots, parsnips, purple carrots, carrots)
  • 400 g potatoes or sweet potatoes
  • 4 tbs. HOLL rapeseed oil
  • ½ tsp. salt
  • Pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 6 sage leaves
  • Bitter orange cake
  • 1 organic orange
  • 2 eggs
  • 120 g sugar
  • 2 g baking powder
  • 180 g ground and skinned almonds


Beetroot spinach carpaccio

  1. Finely slice the beetroot and alternate with the spinach to form a semi-circle on the plates. 
  2. Mix the rapeseed oil, balsamic vinegar, salt and pepper together to make a vinaigrette and place to one side.
  3. Add the egg to a bowl and beat
  4. In a second bowl, mix the breadcrumbs, parsley and hazelnuts together
  5. Coat the soft cheese first of all in egg, then in breadcrumbs. Repeat this process so that the cheese ends up having 2 layers of breadcrumbs
  6. Toast the baguette bread in the oven until light brown in colour
  7. Without using any fat, fry the bacon until crispy, remove from the pan and place to one side
  8. In the same pan, briefly fry the breadcrumbed soft cheese on both sides in the bacon fat
  9. Place the soft cheese in the middle of the plate and serve with the bacon and slices of baguette bread
  10. Drizzle the vinaigrette over the beetroot and spinach carpaccio
  11. Garnish with the curly endive and black nuts (optional)

Braised ham with Christmas relish

  1. Cook the ham in its bag according to the package leaflet
  2. Roughly chop the onion, figs and apple into cubes ½ cm in size
  3. Bring the white wine vinegar, water, sugar, salt and soy sauce to the boil
  4. Add the onion, figs, mustard seeds, turmeric, apple and bay leaf and cook for approx. 20 minutes until tender, thereby stirring occasionally. Add some water if needed
  5. Take the ham out of the water, remove the bag and slice. Serve with the relish

Root vegetables and potatoes

  1. Wash the vegetables and peel if you wish
  2. Quarter the root vegetables lengthways and quarter the potatoes or cut them into eights
  3. In a bowl, mix the vegetables and potatoes with the salt, pepper and oil
  4. Spread out on a baking tray lined with baking paper and sprinkle the herbs on top
  5. Roast in the oven at 170° for 25-30 minutes

Bitter orange cake

  1. Cook the whole orange, including peel, until very soft
  2. Cut open the orange, remove the pips and then blend together with the peel
  3. Line a baking tin with baking paper
  4. Beat the sugar and eggs until fluffy
  5. Fold in the almonds, baking powder and orange puree
  6. Add the mixture to the tin (approx. 2 cm thick) and bake at 175° for approx. 50-55 minutes
  7. Allow to cool and cut into small squares


pro Portion


60 g

kcal / kj



64 g


61 g