Christmas Dinner

The recipes of this Christmas Dinner - Chestnut Soup and Roast Wellington  are a delicious menue option for a festive dinner with family and friends.

Christmas Dinner - Chestnut Soup and Roast Wellington

Christmas Dinner - Starter - Chestnut Soup with Cranberries

  • 1 tablespoon olive oil
  • 1 small red onion, finely diced
  • ½ cup celery root, finely diced
  • ½ cup carrot, finely diced
  • ½ cup parsnip, finely diced
  • 1¾ cups chestnuts, boiled and diced
  • ¼ cup white wine
  • Black pepper
  • Sea salt
  • Nutmeg
  • 4 cups vegetable broth
  • ¼ cup soy cream or oat cream
  • ¼ cup chestnuts, finely chopped
  • 2 tablespoons fresh cranberries, finely chopped
  • 1-2 teaspoons maple syrup
  • 2 tablespoons marsala wine
  • 2 tablespoons parsley, chopped

Heat olive oil in a saucepan.

Add onions; roast for 1 minute. Add celery, carrot, parsnips and chestnuts for 2-3 minutes. Deglaze with wine and fill up with vegetable broth. Season it with salt, black pepper and nutmeg. Cook for 15 minutes.

Stir occasionally and purée with the soy cream. Boil up again for 2 minutes. Cover the pot and shut down the heat. Simmer for 5 minutes.

Heat up a small pan and add the fresh cranberries. Add maple syrup to caramelize and deglaze with marsala wine.

Serve the soup in a small bowl. Sprinkle the chopped chestnuts, caramelized cranberries and parsley over the soup.


Christmas Dinner - Main course - Mushroom Roast “Wellington”

  • 2 tablespoons olive oil
  • ¾ cup brown mushrooms, finely chopped
  • 1,5 cup oyster mushrooms, finely chopped
  • 1 tablespoon olive oil
  • ½ cup celery root, finely diced
  • ½ cup carrots, finely diced
  • 1 garlic glove, finely diced
  • ¾ cup leek, finely diced
  • ¼ cup red wine
  • ½ cup brown or green lentils, cooked
  • ¾ cup cashews, roasted and grinded
  • ¼ cup walnuts or pecan nuts, roasted and grinded
  • ¾ cup breadcrumbs
  • 4 teaspoons marjoram, dried
  • ½ bunch parsley
  • Black pepper
  • Sea salt
  • Nutmeg
  • ½ cup vegetable stock
  • 1/3 cup soy cream
  • 6 sheet of puff pastry, frozen
  • ¼ cup soy cream

Heat oil in a big pan and roast the brown and oyster mushrooms. Put them in a big bowl.

Saute celery, carrots, garlic, leek with oil and wine for 5 minutes. Then add to the fried mushrooms.

Mix cooked lentils, cashews, walnuts, breadcrumbs, marjoram, parsley, pepper, salt, nutmeg and add to the vegetable-mushroom mix.

Add vegetable stock and 1/3 cup soy cream, mix everything and rest for 15 minutes.

Preheat oven to 220°C (425°F).

Roll out the puff pastry with a rolling pin.

Put 2-3 tablespoons of mushroom stuffing in the center of the pasty plate.

Brush soy cream around the pastry edges. Put one pastry side on top of the other. Close both open pastry sides, brush soy cream on the edges and fold them in.

Place the puff pastry on a baking paper layered baking plate and brush all pastry roasts with soy cream.

Put he baking plate in the second oven level.

Bake the mushroom loafs for about 45 minutes, until the loaf is golden brown.

Chrismas Dinner - Sidedish - Roasted Hookaido Pumpkin Wedges

  • 1 small hokkaido pumpkin
  • 2 tablespoons olive oil
  • Black pepper
  • Sea salt

Preheat oven to 230°C (450°F). Cut pumpkin in wedges.

Put on a baking plate, sprinkle with olive oil, pepper and salt. Put he baking plate in the second oven level.

Bake pumpkin about 30 minutes, until the pumpkin wedges are cooked and roasted. Turn around the wedges after 15 minutes.


Chrismas Dinner - Sidedish - Mashed peas

  • 2 cup water
  • 4 cups frozen peas
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 to 1 ½ tablespoon olive oil or margarine
  • black pepper
  • sea salt (optional)
  • ½ tablespoon mint leafs, finely chopped
  • ½ teaspoon red chili pepper, finely chopped

Heat water, add salt, baking soda and peas for 10 to 15 minutes.

Drain peas and put in a bowl, mash peas with a potato masher or fork.

Add olive oil, pepper, salt (optional).

Chopped mint leafs and red chili peppers and mix everything.


Arrange a roast "Wellingtion", 3 to 4 pumpkin wedges and about 2 to 3 tablespoons mashed peas on a plate.


For dessert I recommended the pistachio lovers cake for you, good to prepare and store in the fridge.

Merry Christmas! (:


If you need a lighter, healthy Summer menue with avocado in every course - starter, main course and dessert - I advise you the following recipes on my blog:

As starter my avocado mango salad with pomgranate seeds, cilantro and red chili peppers or the fancy beetroot apple mille-feuille.

For the maincourse Thai tempeh paddies or my unique not so fancy ramen burger.

Finaly for dessert my avocado ice cream with strawberries and pistachos without sugar or my first blog post the coconut panna cotta with passionfruits.

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