5 easy and quick Christmas recipes for Christmas

Perfect for small homes or places where we don’t want to spend a lot of money, this puff pastry pork tenderloin is the ideal solution for those who want to make Wellington tenderloins in a simpler and cheaper way.

The process is the same as we do with Wellington sirloin, including bacon, caramelized onions, and mushrooms that are part of the mushroom. duxelle (minced meat) surrounding this pork tenderloin.

We can make them individual or larger, as well as changing the materials at will. For example, if we want to add goose, nuts, Iberian ham, cheese or any other type of meat to the filling, it will be fine.

1 pork tenderloin

1 iron puff pastry

300 g Mushrooms

Thinly sliced ​​bacon

40 g butter

50ml Brandy

1 Egg to Paint

extra virgin olive oil

ground black pepper

Salt

Season the tenderloin with salt and pepper, mark with oil in a pan and cool. Chop the mushrooms and let cool in butter with salt and pepper until very dry, about 15 minutes.

Place the bacon slices on the film, overlapping slightly, place the duxelle on the sirloin and roll up tightly, refrigerate. After stretching the puff pastry, put the tenderloin and close it well.

Brush egg on top and bake at 220ºC for 18 minutes until the puff pastry is golden. Take out and serve.

A side of mashed potatoes, an easy appetizer or some salad will suffice.

oyster to the sailor

Oysters a la marinera is probably the most common way to prepare oysters in Spain. This is a Galician traditional recipe A dish in which oysters are cooked with a seafood sauce based on garlic, flour, white wine and chopped parsley. detailing very tasty, easy and fast There is very little material to do this. Perfect to serve as a starter on these Christmas dates!

1 kg of clean oysters (clean themselves and leave overnight in the refrigerator in salted water)

2 cloves of garlic

1 tablespoon chopped parsley

2 tablespoons of flour

Half a glass of olive oil

A good splash of white wine

Add olive oil and minced garlic to a saucepan. Saute the garlic over medium heat until slightly browned.

When the garlic starts to color, add the flour and mix all the ingredients well with a wooden spoon. We fry for a few minutes so that the flour is well cooked and then does not taste raw.

We continue to detail our seafood oysters. We pour a stream of white wine and combine it with the other ingredients and mix well again. Do not leave lumps. It should be a fairly liquid sauce, if not too much, as the oysters will leave some water.

After another two minutes, when the wine is well incorporated and the alcohol has evaporated, add the oysters and finely chopped parsley. Cook until the mussels open. Finally, we fix the salt if necessary (the oysters already have a lot of salt).

shrimp stuffed avocado

Avocado is considered a superfood for the large amount of vitamins and minerals they provide to us. It also contains a lot of fiber, potassium, folic acid and monounsaturated fats that help regulate cholesterol levels. But aside from its great benefits, it pairs wonderfully with a wide variety of foods, and in this case the combination with shrimp and tomatoes is perfect. The most important thing about this recipe, choose a delicious avocado.

2 ripe avocados

200 g cooked shrimp

1 tomato

Salt

Pepper

chives

Red pepper

For the pink sauce:

100 g mayonnaise

1 tablespoon of ketchup

½ tablespoon of tabasco

Juice of half a lemon

1 tablespoon Perrins sauce

Salt

We prepare all the ingredients of the recipe and start making the pink sauce. Mix mayonnaise, ketchup, tabasco, lemon juice and Perrins sauce in a bowl. we emulsify everythingseason to taste and reserve.

Then we prepare the avocados and for this we cut in half and remove the bone. We grate it with a knife, taking care not to cut the skin, and form squares in the pulp. With the help of a spoon, we take out the avocado cubes for a bowl and squeeze lemon over them. We separate the shell so that we can refill it with the final mixture that we will offer them.

Peel and finely chop the tomatoes and chop the chives separately and reserve. In a bowl, mix the chopped shrimp, tomato, avocado and chives with a tablespoon of the pink sauce we prepared at the beginning.

Fill the avocados with the mixture and top with some more pink sauce. Sprinkle with some hot pepper, garnish with chives and serve.

Chocolate, nougat and walnut rocks with salt flakes

It’s always good to have quick and easy recipes to look good to guests, but they’re much more appreciated at Christmas. That’s why we love this recipe for chocolate rocks, nougat, and walnuts with salty flakes. we are with him desktop solved In the blink of an eye. We only need four ingredients and less than 15 minutes.

180 g dark chocolate

125 gr Jijona nougat

150 g walnuts

salt flakes

We divide the chocolate tablet into ounces and place it in a deep microwave-safe container. we melt the chocolate Micro to heat 30 second shocks, stir between blows to avoid burning. A few minutes will suffice.

Add the crumbled Jijona nougat and also the peeled and coarsely chopped walnuts. Mix well to integrate the three ingredients. Let the chocolate set for a few minutes to harden a bit before spreading small spoons on a parchment-lined tray.

Allow to cool completely before transporting and storing in a box or storage container. in the fridge until ready to eat. When we get it, we take it out of the refrigerator and leave it to cool so that it is not too cold or hard.

Oven-free and egg-free nougat pastry

A good way to take advantage of leftover nougat this Christmas is to cook with it. It’s a great ingredient for desserts like traditional nougat pie, and it’s a great addition to this no-bake and egg-free recipe. simple and fastwe can solve dessert on a party menu.

220 gr Jijona nougat

600 ml of Milk (can be skim or lactose free)

200 ml liquid cream for topping

50 g sugar

5 ml vanilla extract (optional)

Curd powder in 2 sachets

100 g sugar for caramel

30 ml Water for Caramel

5 ml of lemon or orange juice

We start by preparing the caramel, although we have the option to use the purchased directly. Put the sugar in a saucepan with water and some lemon or orange juice, heat it over low heat and let it melt without stirring.

Continue cooking until the caramel takes on a roasted color, reaching the desired point; In this case, it is recommended not to fry too much so that it does not monopolize all the flavor of the pie. Meanwhile, prepare the flanners, which are about six standard-sized units. Scatter and separate the caramel under each.

Heat the milk, cream, sugar, vanilla and curd in a saucepan without letting it boil, stirring with a few sticks. Add the chopped nougat and cook the whole, mixing thoroughly until a homogeneous mixture is formed; Continue cooking until it thickens.

You can also mash everything with a blender first and then cook it by mixing it until it thickens to avoid possible lumps. Distribute on flanners and let cool slightly. Place in the refrigerator to rest for at least four hours before serving.