Fit Girl Xmas Feast
So as you might have seen the past weeks, I created some courses for a delicious and easy Fit Girl Xmas Feast. I put them together so you can have an entire menu to surprise your loved ones. Bon appetit everyone and merry Christmas!
For starters there is a bruschetta with beetroot carpaccio and feta cheese. The main course will exist of a delicious roasted chicken, stuffed portobello for the vegetarians, the best sweet potato wedges, and a delicious salad. All of this is followed by a fresh and oh so yummy mango tiramisu (with white chocolate mmm). In all of these dishes I just love the mix between fresh herbs, fruits, and veggies and the fact that it is all really Christmassy. And best thing is, it doesn't require a lot of work to get it all on the table. It's really all so easy. After all, you might want to spend your Christmas elsewhere than in the kitchen. Here is the first course!
Bruschetta with beetroot carpaccio and feta cheese
Ingredients (4 servings):
- 4 slices of ciabatta bread
- 2 beetroots
- 1 large carrot
- about 60 grams/4 tbspns of feta cheese
- 2 cloves of garlic
- 3 tbspns of olive oil (preferably good quality extra virgine olive oil, this just tastes best)
- salt and pepper to taste
Method:
Start by preheating your oven to 190 degrees Celcius. Next, slice your bread and grease both sides of the slices with olive oil. Peal the cloves of garlic and rub the bread with them. Then, cut up your beetroots and carrot into fine slices and put them on top of the bruschetta's. Add some crumbled feta cheese and some salt and pepper and put them in the oven. In about 12 minutes these babies are ready to be served!
Go to the next page for the next courses!
Ovenroasted Chicken with Lemon, Garlic, and Fresh Herbs
The main course is lemon garlic roasted chicken with herbs, stuffed portobello for the vegetarians, the best sweet potato wedges, and a delicious salad with walnuts, goat cheese and pomegranates. This chicken does not require a lot of work. The only tricky thing is to marinate it on time so you might want to keep that in mind!
Ingredients:
- 4 chicken filets
- 2 lemons
- 1 bunch of fresh rosemary
- another bundle of a variety of fresh herbs
- 6 cloves of garlic
- 3 tbspns of olive oil
- 1 thumb of ginger
- salt and pepper
Method:
First, marinate your chicken. I would recommend doing this at least 3 hours before roasting the chicken. It takes about 10 minutes, after that you just set it aside and you don't have to worry about it. For the marinade, mix together the juice of one lemon, 3 tablespoons of olive oil, grated ginger, rosemary, and the salt and pepper. Add this mix to your chicken, together with 6 peeled cloves of garlic. Make sure the marinate is evenly spread and put the chicken into the fridge.
Then, start by preheating your oven to 220 degrees Celcius. Put the marinated chicken with the 'uglier' side up in a baking tray and let it cook in the oven for 20 minutes. Take the chicken out, turn them around ('prettier' side up) and use a spoon to cover the chicken with the cooking oils from the baking tray. Cut the lemon, and place the lemon slices together with the variety of fresh herbs, on top of the chicken. Cook the chicken for about another 20 minutes in the oven, and enjoy!
Stuffed Portobello
For all the vegetarians out there or as an extra side dish
Ingredients:
- 4 portobello mushrooms
- 125 grams of cottage cheese / hüttenkäse
- 2 tbspns of honey
- 4 tbspns of pomegranate seeds
- 2 tbspns pine nuts, preferably roasted
Method:
Start by preheating your oven to 200 degrees Celcius*. Remove the stem from the portobello's and fill them up with cottage cheese. Sprinkle some honey on top of the cottage cheese and then top it with the pomegranates and roasted pine nuts. Place the stuffed portobello's into the oven for 15 minutes and they are ready to be served.
*If you're also preparing the chicken, you can also just place the portobello's together with the chicken into the oven. Just add them about 10-15 minutes before your chicken is ready and then they will be done at the same time.
