Holiday menu

PORTOBELLO ‘PROSCIUTTO’

13 December 2019 by Lisette Kreischer Leave a Comment

Melon coexists perfectly with smoky, savoury flavors. Melon gives an umami-like aftertaste and therefore works wonderfully with a savoury component. The smoked portobello is very tasty (get yourself a little stovetop smoker for Christmas!), and the crispy, cheeselike wafers and sweet-sour balsamic vinegar make all ingredients come together beautifully. This dish is a perfect, not too heavy start of your Christmas dinner and perfect for all those meat lovers out there. They will surely love these recognizable flavors. Combine this starter with our CRUSTED SMOKY TOFU PLATTER as main dish and CHOCOLATE VOLCANO CAKES as dessert.

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EASY PEASY MENU

20 December 2018 by Lisette Kreischer Leave a Comment

Fancy good food, but not all that hassle in the kitch? Well, you hit the jackpot with this simple, yet chic vegan Christmas menu. Take it slow this year, go for the chill mode, divide all the tasks and relax while enjoying this peaceful dinner party enriched with plant based delicacies.

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CRUMBLE PEARS & CUSTARD

20 December 2018 by Lisette Kreischer Leave a Comment

A super easy, but oh so delicious and festive dessert! The crunchy biscuit flavour of the crumbs goes old-fashionable well with the creamy custard. The pear and cardamom provide a fresh note.

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FULL FLAVOUR MENU

14 December 2018 by Lisette Kreischer Leave a Comment

Cool dishes and deep flavours colour this Burgundian menu. A menu with a beast of a celeriac roast as centerpiece for the main show. Traditional, yet with the taste and ingredients of the future. Served after a crispy and light appetizer and prior to a wonderfully challenging and epic dessert. With a little bit of mentality and a good dose of courage you can create a wonderful Christmas dinner party with this menu enjoyable for all of your guests. Free of animals and rich in plants.

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STUFFED CELERIAC BEAST

14 December 2018 by Lisette Kreischer Leave a Comment

This roast platter rocks big time! A large baking tray generously loaded with wintery vegetables deeply roasted until yum AF. The celeriac is stuffed like a traditional roast and pierced with cloves for dramatic effect and ultra flavour. So much fun to make and eat!

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FESTIVE MINI PAVLOVAS

14 December 2018 by Lisette Kreischer Leave a Comment

There are so many versatile ways to veganise eggs these days. Have you already tried to make meringue out of ‘aquafaba’ aka the liquid in a can of chickpeas? It’s like magic. And a really good exercise to grow those biceps is by whisking the liquid like crazy (although we have to be honest, a hand mixer guaranties the best results). Keep in mind that this is some next level sh*t. Read the recipe carefully and follow all the instructions and ingredients to make sure these bastards turn out perfect.

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THE SMOKY MENU

11 December 2018 by Lisette Kreischer Leave a Comment

This menu is like a flavour bomb that explodes in your mouth! By incorporating a smoky element in every course, the dishes are deliciously savoury, yet chique and festive. This menu is especially suitable for culinary beasts and those who want to make some extra effort in the kitch this Christmas. The methods are not too complicated nor time consuming, but some experience (for example with a stovetop smoker) will come in handy and the diversity of the colourful and flavourful elements requirs some planning and organisation.

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SMOKY TOFU PLATTER

11 December 2018 by Lisette Kreischer Leave a Comment

This dish is as colourful as it is tasteful. The cranberry-port compote goes really well with the tofu roast. The beautiful purple puree is just a sight for sore eyes. The slightly bitter chicory is lifted to a higher level by caramelising it and the slaw serves as a refreshment in the midst of all these flavour bombs.

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CHOCOLATE VOLCANO CAKES

11 December 2018 by Lisette Kreischer Leave a Comment

These devilish chocolate cakes are the definition of food porn. Who doesn’t like melted chocolate ganache oozing out of a fluffy cake? The added smoked salt, which pairs really well with the earthy tones of chocolate, makes it extra special and a beautiful finale of a smoky dinner party.

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