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!
Christmas Salad
Ingredients:
- approx. 100 grams of mixed green leafs
- 60 grams of goat's cheese
- 3 tbspns of walnuts
- 3 tbspns of pomegranate seeds
- 2 tbspns of raisins
- dressing suggestion: mix of 1 tbspn of apple cider vinegar, 1 tbspn of olive oil, salt and pepper
Method:
Just toss it all together and serve!
Head on to the next page for the dessert! Yum!
Mango tiramisu
The last part of the Christmas Feast! In my opinion, we saved the best for last. This one is just so good! Could not stop eating and can't wait to make it again!
It's the perfect fresh dessert after a warming Christmas meal. You can prep this the day before if you want, or just before you start cooking since it has to set for an hour. I have to admit that Anna and I cheated a little bit while taking photo's for this dessert. We wanted to make multiple layers cause that looks amazing. Originally, this dessert is meant to be a tiramisu and is a bit more balanced if you stick to one layer. Here is what you need for 4 servings of this amazing mango tiramisu.
Ingredients:
- 12 lady fingers (lange vingers in Dutch)
- 1 mango, mature and ready to eat
- 125 grams of mascarpone
- 500 grams of low fat quark
- 50 grams of caster sugar (witte basterdsuiker)
- about 50 grams of white chocolate
- peel of 1/2 (organic) orange
- 2 tbspns of pistachio nuts
- 1 bag of earl grey tea
Method:
Start by making a mug of strong earl grey tea. Let it cool down, and break your lady fingers in half to make sure they will fit easily in a glass (or, don't break them and choose to prepare the tiramisu in a tray and serve on plates) and dip all the lady fingers in the mix. Try to do this as subtle as possible so the lady fingers won't get too moist. Place the dipped lady fingers in the bottom of your glasses, forming the first layer. Top this with grated peel of half an orange.
Next, place the mango (without skin or pit!) in a food processor and mix it for about 15 seconds until a nice mixture forms. Spread a layer of this mango mix over the lady finger bottom.
Then, take 2/3 of your white chocolate bar and grate it roughly so you get chocolate curls. Mix together the mascarpone, quark, sugar and chocolate curls. Spread this mixture over the mango layer and leave the tiramisu to set in the fridge for at least one hour. Right before serving, roughly chop your pistachios and grate the last piece of chocolate. Decorate the dessert with the pistachios and chocolate and... enjoy!
