WITH IRRESISTIBLY DELICIOUS RECIPES
s a m t s i Chr on ti a r i p s in 2020
A Christmas HIGH TEA SWEET temptations
Deliver a LITTLE HAPPINESS THE BEST stollen
At the CHRISTMAS CAMPSITE
It’s Christmas time
Christmas is best spent with family and friends. Taking your time at the table, good conversation, just time and attention for each other. This Christmas will be different, and that makes it even more important to be there for each other. Prepare food with love and pleasure, enjoy delicious food, the atmosphere around the table, even if it's a smaller gathering. Happiness is in small things.
! y o j n E
CHRISTMAS 2020 Hash Brown Bites petit four with salmon and dill cream
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Rosemary stock with sweet potato and truffle crostini
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Wraps with grilled sweet potato and rocket
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Rösti profiteroles with pâté
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Salad with pâté and sweet potato chutney
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Cod loin with prosecco sauce and pancetta beans
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Hash Rounds croutons with roast beef and bearnaise mayonnaise 20
Chocolate cake with sweet potato and port-amaretto pears
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Chicken roulade with antiboise gratins and kale rolls
Potato-herb wreath
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Rösti mini scones with lemon curd and clotted cream
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Christmas trees ‘Duchesses’
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Potato skewer with vegetables and orange
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Ham on the bone with rรถsti-tarragon crust, spicy prune sauce and salad
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Pumpkin-potato gratins
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Apricot-apple crumble with sweet potato
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Pork tenderloin with cranberry sauce, bacon-sage croquettes and roast parsnips
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Mini tarte tatin with sweet potato and caramelised endives 52 Christmas stollen with almond paste
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Christmas trees with Romanesco 56
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Deliver A ‘little happiness’ Such joy! We had the opportunity to produce another Christmas magazine. Naturally, a little different than in previous years. This year there were no long tables with lots of people and a beautiful location. We've kept it a little smaller and photographed our own families, at home. I have to admit that it was really quite different, but just as much fun! At home, my kids were really keen right from the beginning, and together we managed to get my husband involved. Theo and Paul from our neighbourhood dinner club also appear in the magazine. Theo and his two girls decorated the Christmas tree and Paul's boys spent a fantastic afternoon at our ‘mini campsite’. Nathalie and her daughter Lola prepared a delicious Christmas meal to surprise grandma and grandad. There is so much you can achieve together. We had delicious previews and tastings and really enjoyed producing this magazine. The best thing was that we did it for YOU. We really appreciate that you follow us, put fun responses on Facebook and Instagram, that you receive our newsletters, share your recipes and order our cookery books. Thank you! The magazine is full of inspiration for Christmas with delicious, feasible recipes and with tips for making other people happy with your cookery skills. There is nothing better than delivering a ‘little happiness’ to somebody dear to you. It means you can still spend Christmas together! We hope that you will enjoy the result, find great ideas for the festive season and that you see some delicious recipes that appeal to you. Don't forget: add lots of love to your cooking, because you can taste the difference! On behalf of the entire Aviko team, I wish you spectacularly delicious and wonderful days! Ingeborg Blaauw Aviko
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TURN IT INTO A
feast
Jill and Amber look beautiful and they are decorating the Christmas tree with their father Theo. That's the best bit about Christmas, making that extra little bit of effort to look good, to make the house snug, to eat well. This year we need it more than ever before. We're going to turn it into a feast.
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YOUR OWN
High Tea
Would you like something different this Christmas? This High Tea is a great idea. All types of sweet and savoury bites with a fragrant pot of tea.
Here's a great idea ... Maybe you know somebody near you who is alone this Christmas. With the same amount of effort you can make a bit more and surprise this person with their own festive High Tea! What a way to make somebody’s Christmas special! Particularly when you wrap it up nicely and add a card with a personal message.
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Hash Brown Bites petit four with salmon and dill cream
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High Tea Hash Brown Bites petit four with salmon and dill cream Snacks for high tea or with drinks, makes 12 Preparation time: 20 minutes These petit fours with salmon and dill cream are the ultimate cakes for a high tea. 12 Aviko Hash Brown Bites 50 g smoked salmon 1 sprig of dill 2 tbs of crème fraiche 1 tsp of lemon juice ¼ tray of shiso purple cress or cress Prepare the Hash Brown Bites in the oven or the air fryer in accordance with the instructions on the packaging. In the meantime, cut the salmon in strips. Finely chop the dill. Mix the crème fraiche with the dill, lemon juice and add pepper to taste. Put the Hash Brown Bites on a platter. Divide the salmon strips on top. Spoon a bit of dill cream on the salmon and garnish with the cress.
Are these petit fours and wraps to make somebody else’s day? Wrap them up nicely and take a tray to the neighbours.
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Wraps with grilled sweet potato and rocket High-tea dish or snack for drinks, makes 18 Preparation time: 20 minutes Creamy wraps are the new high-tea sandwiches! Also delicious as snacks on New Year's Eve. 150 g Aviko Sweet Potato Diced 3 wrap tortillas 75 g herb cream cheese 25 g rocket 50 g smoked salmon filet 50 g grilled chicken filet (slices or strips) 50 g grilled vegetables (e.g. pepper, courgette and/or aubergine) 18 cherry tomatoes - Cling film, 18 tapas or cocktail sticks Prepare the sweet potato diced in the oven or the air fryer in accordance with the instructions on the packaging. Spread the cream cheese on the tortillas and divide the rocket. Put smoked salmon on the first tortilla, chicken on the second, and grilled vegetables on the third. Roll the tortillas up tight and wrap them in cling film. Put the wraps in the fridge until you wish to serve them. Remove the cling film. Cut every wrap in 6 equal slices. Put a stick with a tomato through every slice and put the rolls on a platter.
Wraps with grilled sweet potato and rocket
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High Tea Rösti profiteroles with pâté Snacks for brunch, high tea or with drinks, makes 30 Preparation time: 20 minutes Oven: 15 minutes + cool
Leave the profiteroles to cool for 15 minutes in the switched-off oven; open the oven door just a tiny bit. Remove them from the oven and leave them to cool on a cooling rack. Cut the profiteroles open and fill them with a bit of lettuce, a piece of pâté and spoonful of cranberry compote.
We've chosen a savoury filling, but these creamy profiteroles work just as well filled with whipped cream and dipped in melted chocolate. 200 g Aviko Rösti Original, defrosted 75 g salted butter 75 g flour 3 eggs 50 g lettuce 200 g pâté 150 g cranberry compote - Baking tray with baking paper Pre-heat the oven to 200ºC. In a saucepan, bring 150 ml water with the butter to the boil. Stir until the butter has melted. Remove the pan from the heat and add the flour all at once. Stir with a wooden spoon until the mixture comes away from the pan. Put the pan back on a low heat and stir until the mixture starts to shine. Remove the pan from the heat and leave the mixture to cool for 3-4 minutes. Stir the eggs in one by one, only add the next egg when the previous one has been absorbed completely by the mixture. Mix in the rösti. Use 2 dessert spoons to make 30 heaps of mixture of 2 cm in diameter on the baking tray. Make sure there is enough room in between, because the profiteroles rise during baking. Bake the profiteroles in the preheated oven for 15 minutes until they are done and golden brown. Do not open the oven door during this time, because they will collapse!
Variation tip Substitute the p‰t with brie or a mixture of fresh cream cheese and grated cheese. 14
Are these profiteroles to make somebody else’s day? Wrap them up nicely and take a tray to the somebody who is spending Christmas on their own.
Rösti profiteroles with pâté 15
High Tea
Rรถsti mini scones with lemon curd Snacks for brunch or high tea, makes 36 Preparation time: 20 minutes Oven: 15-20 minutes A high tea is not complete without scones! The rรถsti gives them an extra creamy flavour. 16
200 g Aviko Rรถsti Original, defrosted 2 eggs 50 g unsalted butter 400 g self-raising flour 10 g baking powder 200 g full-fat quark 1 sachet of vanilla sugar 1 tsp of ground cinnamon flour to sprinkle
2 tbs of almond flakes icing sugar to sprinkle 250 g of clotted cream or mascarpone 250 g of lemon curd - Kitchen machine or mixer with dough hooks, rolling pin, baking tray with baking paper
Are these scones to make somebody else’s day? Put a few scones together with a jar of lemon curd and a jar of clotted cream. You can drop them off the day before. Make sure to remind them to put the clotted cream in the fridge.
d and clotted cream Pre-heat the oven to 180ºC. Separate 1 egg. Melt the butter. In the kitchen machine or with the mixer, mix the self-raising flour, the baking powder, the quark, the melted butter, 1 teaspoon of salt, 1 egg, 1 egg white, the vanilla sugar and the cinnamon into a supple mixture.
Mix the defrosted rösti into the mixture and shape the mixture into a ball. Roll out the dough on a work surface coated in flour to a square of 1½ cm thick. Cut the dough into 36 small square scones. Put the scones on the baking tray, whisk the egg yolk and
brush it onto the dough. Sprinkle with the flaked almonds. Bake the scones in the preheated oven for 15-20 minutes until they are done and golden brown . Leave them to cool on a cooling rack. Before serving, sprinkle the scones with icing sugar and serve with the clotted cream and lemon curd. 17
Ingeborg
AT HOME WITH
Ingeborg's children love Christmas! Decorating the house, all the candles lit on the table. Preparing snacks together and enjoying them around the fire. Wies decorates her room with coloured lights, Douwe is looking forward to lighting the outdoor fire and the tea-light holders, because he does this from dad Auke’s shoulders. They have already decided that they will make Christmas trees from this magazine and the Christmas wreath with Pom’ Duchesse is right up their street.
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Christmas wreath with Pom’Duchesse
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Dinner
Hash Rounds croutons with roast beef and bearnaise mayonnaise Starter, serves 4 Preparation time: 30 minutes Roast beef with bearnaise sauce is one of the classics of the French cuisine. On a crispy Hash Round we turn it into a modern starter. 8 Aviko Hash Rounds Naturel 50 ml tarragon vinegar 1 shallot, finely chopped 1 egg 1 tsp of mustard 225 ml of sunflower oil 3 sprigs of tarragon 25 g of mixed young leaves 8 slices of roast beef or beef roulade (cut meats) - Stick blender with measuring cup Prepare the Hash Rounds in the oven or the air fryer in accordance with the instructions on the packaging. In the meantime, reduce the vinegar with the shallot in a saucepan down to half. Put the egg and mustard in the measuring cup. Add the vinegar by pouring it through a sieve. Add the oil. Put the stick blender in the measuring cup and puree until you have a smooth mayonnaise. Add the leaves from the sprigs of tarragon and puree briefly once more. Add salt and pepper to taste. Put the Hash Rounds on a platter. Divide the leaves and the roast beef. Spoon a small amount of bearnaise mayonnaise on every Hash Round crouton.
Tip Make the Hash Round croutons look extra festive with a bit of cress. Is this dish to make somebody else’s day? Wrap up the Hash Round croutons, leaves, roast beef and mayonnaise separately. Ask them to prepare the rťsti croutons in the oven or the air fryer and to top them with the roast beef, leaves and the bearnaise sauce.
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High Tea Dinner
Chicken roulade with antiboise gratins and kale rolls Main course, serves 6- 8 Preparation time: 45 minutes Wait: 4 hours - Oven: 45 minutes Chicken roulade filled with lemon, garlic and thyme is easy to do. Delicious with creamy potato gratins and antiboise, a quick Mediterranean sauce for extra flavour.
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2 packs of Aviko Gratins with thyme and rosemary (of 4 pieces) 1 kg free-range chicken filet 150 g serrano or Parma ham 2 organic lemons 2 cloves of garlic 6 sprigs of thyme 8 tbs of olive oil 1 red pepper 150 g of cut kale 16 slices of bacon (cut meats) 2 tomatoes 25 g of pitted black olives 2 sprigs of parsley ½ onion 2 tsp of capers - Meat tenderiser or rolling pin, cling film, baking tray.
Is this dish to make somebody else’s day? Wrap up the slices of chicken roulade, kale rolls, gratins and antiboise separately. Ask them to heat up the chicken roulade and the kale rolls in a frying pan and the gratins in the oven in accordance with the instructions on the packaging. The antiboise may also be used cold on the gratins!
Flatten the chicken filets between 2 sheets of cling film with the tenderiser or the rolling pin. Put a large sheet of cling film on the work surface. Put the slices of ham in a roof-tile pattern in a large square. Cover the ham with the chicken filets. Clean the lemons. Zest the entire lemon peel and then peel the lemons so thickly that all the white has gone. Dice the lemon. Crush 2 cloves of garlic in a bowl. Mix with the lemon zest and the cut up lemon, the thyme leaves and 1 tbs of olive oil. Divide the lemonthyme mixture over the chicken filet and sprinkle with salt and pepper to taste. Use the film to roll the chicken filets in the ham into a beautiful roulade. Wrap the roulade tightly in the film and twist the ends like a
sweet wrapper. Put this roulade in the fridge for at least 4 hours to let it firm up. Halve the red pepper, remove the seeds and cut into thin strips. Heat 1 tbs of olive oil in a frying pan. Fry the pepper for 1 minute. Add the kale and fry for 2 minutes. Add 100 ml water and steam the kale, covered, for 10 minutes. Put 2 slices of bacon on top of each other with a slight overlap. Spoon 1/8 of the kale on top and roll up tight. Make 8 rolls. Pre-heat the oven to 220ºC. Remove the chicken roulade from the fridge and remove the cling film. Put the meat on the baking tray and bake in the preheated oven for 45 minutes until done and golden brown. Half way through the time in the oven, add the gratins to the chicken
roulade on the baking tray in the oven. Bake them for 20-25 minutes until done and golden brown. Quarter the tomatoes, remove the seeds and finely dice the meat. Finely chop the olives and the parsley. Dice the onion and finely chop the last garlic clove. Heat 4 tbs of olive oil in a frying pan. Fry the onion and the garlic for 3 minutes without browning. Add the capers, olives, tomato and the parsley. Keep this ‘antiboise’ warm on a low heat. Heat 2 tbs of olive oil in a frying pan. Fry the kale rolls for 5-6 minutes until they are golden brown all around. Put the chicken roulade on a platter. Add the gratins and the kale rolls. Spoon the antiboise on the gratins. Carve the roulade at the table in beautiful slices. 23
Dinner
Christmas trees ‘Duchesses’ Side dish, serves 4 Preparation time: 25 minutes These Christmas trees are fun to make together with the children or the grandchildren. 24 Aviko Pom’ Duchesses 6 strong sprigs of rosemary freshly grated nutmeg 3 tbs of mayonnaise Prepare the potato rosettes in accordance with the instructions on the packaging. Halve the sprigs of rosemary. Mix a pinch of nutmeg in the mayonnaise. Spread the underside of the 12 potato rosettes with a little mayonnaise. Press the tip of a second potato rosette against it. Push through a sprig of rosemary so that a bit of green sticks out and you create a Christmas tree. Cut off the stalk at the bottom. Put the Christmas trees on a platter and sprinkle to taste with some extra nutmeg.
Is this dish to make somebody else’s day? Ask them to heat up the Christmas trees in the oven for 6-8 minutes at 180ûC.
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Dinner
Rosemary stock with sweet potato and truffle crostini Starter, serves 4 Preparation time: 30 minutes - Oven: 6 minutes Fragrant stock with diced sweet potato and crusty crostini with truffle … if that isn't Christmas! ½ a 450 g pack of Aviko Sweet Potato diced 1 litre of vegetable stock 2-3 sprigs of rosemary ½ fresh or part-baked baguette 4 tbs of extra virgin olive oil 75 g truffle tapenade - Baking tray
Pre-heat the oven to 220ºC. Bring the stock with the rosemary to the boil. Leave to simmer over a low heat for 20 minutes. Prepare the sweet potato diced in the oven or the air fryer in accordance with the instructions on the packaging. Slice the baguette in slices of ½ cm thick and put them on the baking tray. Drizzle the bread with 2 tablespoons of olive oil and sprinkle sea salt to taste. Grill the bread in the preheated oven for 6 minutes until golden brown and crispy. Remove the crostini from the baking tray and spread the tapenade on the crostini. Add 2 tablespoons of olive oil and pepper to the stock to taste. Spoon a small heap of the sweet potato cubes in 4 deep plates. Carefully spoon in the stock. Serve with truffle crostini.
Variation tip Substitute the truffle tapenade with black olives tapenade or tapenade of sundried tomatoes. Is this stock to make somebody else’s day? Give them a pan and present the truffle crostini separately.
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little happiness
DELIVER A
The best thing is to spoil someone with a homemade gift. Those are also the best to receive, because you can taste the love that went into it. Nothing can be better than delivering ‘a little happiness’ in this way! Perhaps this year you can't celebrate Christmas the way you might want to. Of course you would prefer to share a table with all your nearest and dearest. You can still be together by cooking for everyone, wrapping it up nicely and delivering the gifts over Christmas. Everybody eats at the same time at home with ‘Zoom’ switched on. Different, but fun too. Everyone can enjoy a glass of wine, because nobody has to drive ;-).
Most of the recipes in this magazine come with tips on how best to present the dish as a gift.
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Salad with pâtÊ and sweet potato chutney
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Dinner Salad with pâté and sweet potato chutney
Cod loin with prosecco sauce and pancetta beans
Starter, serves 4
Main course, serves 4
Preparation time: 45 minutes + cool
Preparation time: 30 minutes
Prepare a jar of this delicious sweet-potato chutney for yourself and one to give as a present. ½ a 450 g pack of Aviko Sweet Potato diced 1 red onion, finely chopped 100 ml of white wine vinegar 125 g light caster sugar zest of 1 orange 2 star aniseed 1/2 tsp of ground cinnamon 50 g of dried prunes or figs, chopped 50 g of luxury mixed leaves 1 shallot 50 g pomegranate seeds 4 tbs of extra virgin olive oil 100 g game or other pâte - 2 clean jars with lids Put the cubes of sweet potato in a saucepan together with the onion, white wine vinegar, sugar, orange zest, star aniseed, cinnamon and pieces of prune or fig. Bring to the boil. Turn down to a low heat and leave to reduce to a thick chutney for 20-25 minutes. Stir occasionally. Spoon the chutney in the jars. Put on the lid and leave to cool. Keep the chutney in the fridge (maximum 2 weeks). Divide the salad leaves over 4 plates. Cut the shallot in super thin slices. Sprinkle those over the salad together with the pomegranate seeds. Drizzle with the extra virgin olive oil. Put a piece of pate on every bit of salad and put a spoonful of chutney on top. 32
For those who love fish: juicy cod loin with a chic prosecco sauce, crunchy haricots verts and mini potato croquettes. 1 pack of Aviko Air fryer Mini Potato Croquettes (600 g) 1 shallot 125 ml of prosecco 200 ml of UHT cream 1 tbs of olive oil 100 g of diced pancetta 300 g haricots verts 25 g of butter 500 g of cod loin in 4 pieces 2 sprigs of parsley Finely chop the shallot. Reduce the prosecco and the shallot in a saucepan down to 25 ml. Sieve the prosecco and pour it back in the pan. Add the cream and bring to the boil. Reduce the cream sauce to the thickness required. Add salt and pepper to taste. Keep this sauce warm on a low heat. Prepare the potato croquettes in the oven or the air fryer in accordance with the instructions on the packaging. Heat the olive oil in a frying pan. Fry the diced pancetta for 4 minutes until it is crispy. Add the haricots verts and fry those for 5-6 minutes until they are al dente. Melt the butter in a frying pan. Sprinkle the cod with salt and pepper to taste. Fry the fish for 2-3 minutes on each side until browned and just done. Finely chop the parsley. Put the pieces of fish on 4 plates. Spoon the sauce on top and the pancetta beans next to it. Sprinkle with the parsley and serve with potato croquettes.
Cod loin with prosecco sauce and pancetta beans Is this dish to make somebody else’s day? Package the cod loin in the sauce, but the pancetta beans and the uncooked croquettes separately. Heat the cod loin in the sauce over a low heat, heat the beans in a frying pan and fry the croquettes in the oven or air fryer.
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NICE WORK!
Kids love to work in the kitchen. Baking biscuits will always be a favourite, but they like to do other things too so let them help. It’s fun!
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Dessert
Chocolate cake with sweet potato and port-amaretto pears Dessert, serves 8 Preparation time: 45 minutes Wait: 45 minutes Oven: 30-35 minutes Chocolate and pear are traditional golden pairing. Add sweet potato and you have a new classic! ½ a 450 g pack of Aviko Sweet Potato diced, defrosted 4 stewing pears, e.g. Gieser Wildeman 150 ml red port 50 ml amaretto (almond liqueur) 3 tbs light caster sugar 2 star aniseed 1 cinnamon stick 125 g unsalted butter 125 g dark chocolate 150 g sugar 3 eggs 50 g self-raising flour - Kitchen machine or stick blender with grinder, greased round cake tin (20 cm ø) Peel the pears, but leave the stalk on. Put the pears and the port, amaretto, caster sugar, star aniseed and cinnamon in a sauce pan. Add water to just cover the pears and bring to the boil. Cook the pears for 45 minutes until done. Remove them from the pan and leave to drain properly. Reduce the stewing liquid until it becomes a syrup. Halve the pears lengthwise. Pre-heat the oven to 180ºC. Dice the butter and break the chocolate into pieces. Melt the butter and the chocolate in a saucepan. Stir until smooth and remove the pan from the heat. Leave the chocolate butter to cool for 5 minutes. In the meantime puree the diced sweet potato in the kitchen machine or in the grinder of the stick blender. Stir the sugar and then the eggs, one by one, in the chocolate butter. Mix the sweet potato and finally the flour. Spoon the mixture in the tin. Put the halved pears on top of the mixture with the round side down. Bake the cake for 30-35 minutes in the preheated oven until the top feels firm. Remove the cake from the oven and leave it to cool in the tin. Cut the cake and serve with the port-amaretto syrup. 36
Is this chocolate cake to make somebody else’s day? Give it a festive wrapping and deliver beautifully presented slices to neighbours, family and friends.
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Dinner
Potato-herb wreath
Side dish, serves 4
Preparation time: 30 minutes This wreath is easy and festive! Get a beautiful platter from the cupboard and light the candles, because the party can begin.
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1 pack of Aviko Pom’ Duchesse (750 g) 2 sprigs of rosemary 2 sprigs of thyme 2 sprigs of sage 3-4 sprigs of chervil - Kitchen string
Prepare the potato rosettes in accordance with the instructions on the packaging. In the meantime, use a piece of string to bind the rosemary, thyme and sage into a bundle. Arrange the potato rosettes in a wreath on a large platter with the bundle of herbs at the top. Decorate the wreath with bits of chervil and serve immediately.
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FUN AT THEIR OWN
garden campsite ...
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... with three lovable rogues Kees, Ko and Ted, the sons of Paul and Kim, are real outdoor kids. The oldest two are always on the go and come up with the craziest ideas. Keeping these guys indoors for two days over Christmas is a hopeless case. So, out you go, to your own mini campsite in the garden. The boys loved it, sleeping in a caravan, finding wood, lighting a fire. Just brilliant! Paul always provides the dishes for our neighbourhood cooking club and holds cookery workshops, so a Christmas dinner for his family is a piece of cake. He made ham on the bone with a Hash Round crust. The kids loved it too.
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Dinner
Potato skewer with vegetables and orange Side dish, serves 4 Preparation time: 20 minutes Oven: 15-20 minutes The fragrant orange-thyme oil is the finishing touch to these skewers with crispy potato noisettes and vegetables and provides the scents of Christmas. 40 Aviko noisettes, defrosted 350 g Brussel sprouts or 1 courgette 1 orange 1 clove of garlic 1 sprig of thyme 8 tbs of extra virgin olive oil - 8 skewers, baking tray with baking paper Clean the sprouts and pre-boil them in water with salt for 4 minutes. Drain the sprouts and leave to drain properly. Or cut the courgette in (half) slices of ½ cm thick. Alternate the noisettes and the sprouts or the courgette on the skewers. Pre-heat the oven to 220ºC. Put the skewers on the baking tray and drizzle them with 3 tablespoons of olive oil. Bake the skewers in the preheated oven for 15-20 minutes until done and golden brown. In the meantime scrub clean the orange. Zest the orange and grate the garlic in a bowl. Add the leaves of the thyme and 5 tablespoons of olive oil. Arrange the skewers on a heated platter and drizzle them with the fragrant orange-thyme oil.
Tip You can prepare a day in advance, prepare the skewers and keep them covered in the fridge. Is this dish to make somebody else’s day? Ask them to heat up the skewers in the oven at 180ûC for 8-10 minutes and to add the orange oil separately.
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Dinner
Ham on the bone with rösti-tarragon spicy prune sauce and salad Main course, serves 4 Preparation time: 30 minutes - Oven: 40 minutes You make everyone happy with ham on the bone, particularly with a crispy rösti crust with mustard, tarragon and cheese. Delicious with a royal salad with sweet potatoes and mushrooms. Serve with some extra separate rösti.
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75 g Aviko Rösti Original, defrosted 1 pack of Aviko Sweet Potato diced (450 g) 1 ham on the bone of 500 g 1 tbs of mustard 1 clove of garlic 1 sprig of tarragon 50 g grated mild cheese 75 g soaked prunes 1 tsp of cardamom ¼ tsp cloves 75 ml apple juice 25 g of butter 1 tbs of pine nuts 150 g mixed mushrooms 1 tbs of olive oil 1 shallot 50 g leaves of lettuces 3 tbs of extra virgin olive oil - Roasting tin, stick blender
Is this dish to make somebody else's day? The meat and the sauce are also delicious to eat cold. If you prefer to eat it warm? Heat the ham on the bone in the oven and heat the prune sauce over a low heat. Add the salad in a separate tray, without olive oil, to make sure the leaves stay crisp. Tell them to add the oil.
n crust, Pre-heat the oven to 180ยบC. Put the ham on the bone in the roasting tin and spread mustard on the top. Sprinkle the rรถsti in a bowl. Crush the garlic on top. Finely chop the tarragon leaves and mix the cheese in the rรถsti. Divide the rรถsti over the ham on the bone and press down lightly. Roast the ham on the bone in the preheated oven for 40 minutes until done and golden brown. In the meantime, heat the prunes in a saucepan for 10 minutes with the cardamom, the cloves, the apple juice, the butter and 150 ml water.
Remove the pan and puree the prunes with the stick blender. Add extra apple juice or water if the prune sauce is too thick. Add salt and pepper to taste. Prepare the sweet potato diced in the oven or the air fryer in accordance with the instructions on the packaging. Roast the pine nuts in a dry frying pan and shake them onto a plate. Wipe the mushrooms clean and cut or tear them into pieces. Heat the olive oil in a frying pan. Fry the mushrooms over a high heat
for 4 minutes. Add salt and pepper to taste. Finely chop the shallot. Divide the leaves and the shallot on a platter. Spread the sweet potato cubes, the mushrooms and the pine nuts on top. Drizzle the salad with the extra virgin olive oil and add salt and pepper to taste. Put the ham on the bone on the salad and carve at the table in beautiful slices. Serve with the spicy prune sauce.
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Dinner
Pumpkin-potato gratins Side dish, serves 4 Preparation time: 20 minutes Oven: 20-25 minutes So easy, but so good: Mediterranean gratins with a creamy layer of pumpkin, crème fraiche, thyme and cheese. The oven does the rest! 2 packs of Aviko Gratins with thyme and rosemary (of 4 pieces) 200 g pumpkin (piece with skin, without threads or seeds) 1 egg yolk 2 tbs of crème fraiche 50 g grated gruyere cheese 1 clove of garlic 3- 4 sprigs of thyme 50 g rocket - Grater, baking tray with baking paper Pre-heat the oven to 220ºC. Roughly grate the pumpkin, including the skin. Mix in a bowl the egg yolk with the crème fraiche and the cheese. Crush the garlic on top. Add the leaves of the thyme and add salt and pepper to taste. Spoon in the pumpkin. Put the gratins on the baking tray. Divide the pumpkin mixture on top of the gratins. Bake the gratins in the preheated oven for 20-25 minutes until done and golden brown. Sprinkle the rocket on a platter and arrange the gratins on top.
Variation tip Substitute the pumpkin with parsnips, kohlrabi or celeriac. Is this dish to make somebody else’s day? Ask them to heat the gratins for 10-15 minutes in the oven at 180ûC.
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Dessert
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Apricot-apple crumble with sweet potato
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Dessert
Dinner
Apricot-apple crumble with sweet potato
Pork tenderloin with cranberry sauce, bacon-sage croquettes and roast parsnips
Dessert, serves 4- 6 Preparation time: 20 minutes - Oven: 30 minutes Crumble continues to be one of our favourites desserts. For Christmas this year we hide a mixture of apple, apricot and sweet potato diced under a crunchy crumble topping. ½ a 450 g pack of Aviko Sweet Potato diced, defrosted 500 g eating apples, e.g. Jonagold 250 g apricots (fresh or tinned) 1/2 tsp ground cinnamon or aniseed 100 g sugar 100 g flour 75 g butter at room temperature Icing sugar 4-6 scoops of vanilla ice cream - Oven dish (18 x 22 cm), kitchen machine or mixer with dough hooks Pre-heat the oven to 200ºC. Peel and dice the apples. Chop the apricots. Mix the pieces of apple and apricot with the sweet potato cubes, the cinnamon or the aniseed and 25 gram of sugar. In the kitchen machine or with the mixer mix the flour, the remaining 75 gram sugar and the butter to produce a crumbly mixture. Sprinkle the crumbles over the fruit. Bake the crumble in the preheated oven for 30 minutes until done and golden brown. Take the crumble from the oven and leave to cool for 5 minutes to make sure the crumble becomes crunchy. Sprinkle the crumble liberally with icing sugar and serve with a scoop of vanilla ice cream.
Tip Crumble left over? Serve the leftovers the next day cold for breakfast or as a snack, with some cream or with quark. Is this crumble to make somebody else’s day? Ask them to heat up the crumble in the oven at 180ûC for 10-15 minutes. You can also eat it at room temperature. 50
Main course, serves 4 Preparation time: 40 minutes - Oven: 15-20 minutes A family favourite: pork tenderloin with sweet cranberry sauce and crispy bacon-sage croquettes. 1 pack of Aviko Bistro Potato Croquettes (750 g) 4 sprigs of sage 200 g slices of bacon or smoked bacon 600 g of parsnips 4 tbs of olive oil 500 g pork tenderloin 1 shallot 100 g cranberries (fresh or frozen) 2 tbs of cranberry compote 150 ml red port 2 star aniseed 2 sprigs of basil - Baking tray with baking paper, aluminium foil Pre-heat the oven to 220ºC. Halve each slice of bacon. Put a sage leave on each potato croquette and wrap it with a slice of bacon. Now put the croquettes on the baking tray. Scrub the parsnips and cut them in slices of 1 cm thick. Put the parsnips next to the potato croquettes. Drizzle with 2 tablespoons of olive oil and sprinkle with salt to taste. Roast the croquettes and the parsnips in the preheated oven for 15-20 minutes until done and golden brown. Heat 2 tbs of olive oil in a frying pan. Sprinkle the pork tenderloin with salt and pepper to taste. Fry the meat for 15 minutes until it is brown all round and pink on the inside. Finely chop the shallot. Remove the meat from the pan and keep it warm in aluminium foil. Fry the shallot in the same juices with the remaining sage leaves and the cranberries. Add the compote and the star aniseed after 2 minutes. Add the port and leave the sauce to reduce gently for 5 minutes. Cut the tenderloin in slices and put those on a platter with the potato croquettes and the roast parsnips. Spoon a little cranberry sauce on top. Serve the rest of the sauce separately in a gravy boat. Garnish with leaves of basil.
Variation tip In game season, you can use wild boar filet or hare filet.
Pork tenderloin with cranberry sauce, bacon-sage croquettes and roast parsnips
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Dinner
Mini tarte tatin with sweet potato and caramelised endives Main course, serves 4 Preparation time: 30 minutes - Oven: 20-25 minutes Vegetarian guests? With these turnover tarts you have a winner. On each tart you can also add a bit of camembert or Dutch goat's cheese. 150 g Aviko Sweet Potato diced 4 sheets of puff pastry (frozen) 60 ml clear honey 1 tsp grated fresh ginger 1 sprig of thyme 4 pieces of endive 2 tbs of olive oil 25 g rocket - 4 greased tart tins (10-12 cm ø) Pre-heat the oven to 200ºC. Leave the sheets of pastry to defrost at room temperature. Heat 50 ml of honey with the grated ginger and the leaves of thyme in a saucepan over a moderate heat for 2 minutes. Pour the honey in the tins. Divide the sweet potato cubes over the tins; leave the edges free. Put a sheet of pastry on every tin. Push the pastry properly between the potato diced and the edge of the tin. Prick a regular pattern in the pastry with a fork. Bake the tarts in the preheated oven for 20-25 minutes until done and golden brown. In the meantime clean the endives and halve the endives lengthwise. Heat the olive oil in a frying pan. Fry the endive for 8-10 minutes until they are al dente. Add the last spoon of honey and leave the honey to melt and turn golden brown (caramelise). Sprinkle rocket on a platter. Remove the tarts carefully from their tins and place them on the rocket with the endives.
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Is this dish to make somebody else's day? Package the tarts and the endives separately. Ask them to heat up the tarts in the oven at 180ĂťC for 10 minutes and to heat up the endives separately in a pan. Add the rocket separately as a garnish.
Tip Serve these tarts as an entremets or as a dessert with cheese or a scoop of vanilla ice cream.
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Christmas stollen with Brunch or high-tea dish for 1 loaf (serves 10-12) Preparation time: 45 minutes - Wait: 2 hours Oven: 30 minutes This year the Christmas stollen comes from our own oven: stuffed with cranberries, hazelnuts, sweet potato and almond paste. During baking the whole house smells of Christmas!
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150 g Aviko Sweet Potato diced, defrosted 325 g flour 1 sachet of dried yeast (7 g) 150 ml full-fat milk 75 g unsalted butter 1 egg 1 tsp of ground cinnamon 3 tbs light caster sugar 1 orange 50 g candied bigarreau cherries 50 g hazelnuts 75 g dried cranberries 300 g almond paste Icing sugar - Kitchen machine or mixer with dough hooks, grater, rolling pin, baking tray with baking paper
almond paste Sprinkle 8 gram of salt in a bowl. Sieve the flour over the bowl. Make a well and add the yeast. Heat the milk with 50 g of butter in a saucepan until the milk is lukewarm and the butter soft. Pour the milk with the butter along the edges into the bowl. Whisk the egg. Add half of the egg with the cinnamon and the caster sugar to the flour. Mix everything in the kitchen machine or with the mixer until you have a smooth mixture. Clean and zest the orange. Finely chop the bigarreau cherries. Mix the orange zest, the bigarreau cherries, the hazelnuts, the cranberries and the sweet potato cubes into the dough mixture. Shape a ball and leave the dough
to rise under a clean tea towel for 1 hour. In the meantime, mix the rest of the whisked egg in the almond paste so that it becomes a little softer. Make a roll of 26 cm. Push the dough down flat and roll it out to a sheet of 20 x 30 cm. Put the roll of almond paste lengthwise on top of the dough. Fold the dough over the paste and close it in a half moon shape. Put the bread on the baking tray and leave it to rise, covered, for another hour. Pre-heat the oven to 180ยบC. Bake the bread in the preheated oven for 30 minutes until done and golden brown. Melt the remaining 25 gram of butter. Once you've removed the stollen from the oven, brush it with the melted butter and leave to cool
on a cooling tray. Before serving, sprinkle the stollen liberally with icing sugar. Tip Do you have left over Christmas stollen? Use it to make French toast: whisk 1 egg with 200 ml of milk and 1 sachet of vanilla sugar. Coat a slice of stollen in the mixture and fry it golden brown on both sides in a frying pan with butter.
This Christmas stollen makes an ideal gift! Use biscuit cutters to cut beautiful butter shapes, a star for example, from slices of butter and add those to the gift. That is the perfect finishing touch.
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Dinner
Christmas trees with Romanesco Side dish, serves 4 Preparation time: 20 minutes This green brother of the humble cauliflower is a beauty. It will give you a Christmas tree in the room and on the table! 8 Aviko Hash Rounds Naturel 1 Romanesco 3 tbs of truffle mayonnaise
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Prepare the Hash Rounds in the oven or the air fryer in accordance with the instructions on the packaging. Clean the Romanesco and divide in the florets. Cook the Romanesco for 8 minutes until it is al dente. Put the Hash Rounds on a platter. Spoon a little truffle mayonnaise on each round and put a Romanesco floret on top as Christmas tree. Serve with the rest of the Romanesco.
Is this dish to make somebody else’s day? Ask them to heat up the Christmas trees in the oven at 180ÝC for 10 minutes.
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Happiness is in small THINGS
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