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A healthy Christmas menu

Inspiration for a very tasty and healthy Christmas menu!

1. Appetizer 

Cream of salmon with pesto and rocket salad


serves 4

  • 2 slices of smoked salmon
  • 125 ml low-fat cream
  • 1/2 bag whipping cream stabilizer (4 g)
  • 1 tsp lemon juice
  • 30 g rocket salad
  • 1 tbsp pine nuts
  • 3 tbsp olive oil
  • Pepper (and salt)
  • 1 large tomato



  1. Whip the cream lightly after adding the cream stabilizer.
  2. Chop the salmon finely and add the lemon juice.
  3. Keep a few pieces for decoration.
  4. Mix the cream with the chopped salmon.
  5. Season the mixture with salt (and pepper). Keep the mixture cool.
  6. Put a few leaves of rocket salad aside. Mix the rest of the rocket salad, the pine nuts, pepper (and salt) with just enough oil to make a creamy, green mash.
  7. Cut the tomatoes in small cubes.
  8. Divide the salmon cream over the glasses, add the pesto and then the tomato.
  9. Finish with a leaf of rocket salad and a piece of salmon.

2. Main course 

Oven-roasted turkey 


serves 4

  • 1.75 kg turkey
  • 600 g minced chicken
  • A dash of olive oil
  • 1/2 finely chopped onion
  • 1/2 clove of garlic
  • 100 g mixed wild mushrooms
  • 100 g fresh or dry breadcrumbs (oatmeal also works)
  • 100 g finely chopped pecans
  • 10 g finely chopped thyme
  • 10 g finely chopped sage
  • 100 g cranberries

Tip from the chef! 

Want to make the turkey meat extra tender? Then you should salt the turkey beforehand (less work 😉). How do you do that? By rubbing the outside of the turkey with salt one or two days beforehand. This way, the salt can disperse sufficiently and the inside will also be seasoned better. For a 3.5 kg turkey, it is best to reserve 4.5 g of salt for pre-salting. Before stuffing and cooking the turkey, rinse the salt off under the tap and pat the turkey dry.  


Stuffing the turkey

  1. Fry the wild mushrooms with the onion, garlic, and thyme over medium heat in a dash of olive oil or a knob of butter.
  2. Combine the minced chicken, cranberries (whole or finely chopped), pecans, sage, and fried mushrooms in a bowl and knead until all the ingredients are mixed together. Season with salt and pepper (as much as desired).
  3. Add some fresh breadcrumbs, dry breadcrumbs, or oatmeal so that the filling is firm.
  4. Stuff the turkey, but be careful not to stuff it completely; otherwise, the turkey may tear in the oven.
  5. Bind together with kitchen twine.


Roasting the turkey in the oven

  1. Place the stuffed turkey in a roasting pan.
  2. Heat the oven to 180 °C and brown the turkey for 10 minutes. That way, you get crispy skin!
  3. Lower the oven temperature to 165 °C and cook the turkey for another 20 minutes.
  4. Baste the meat regularly with the meat juices in the roasting pan. This keeps the turkey nice and juicy.

How do you know when the turkey is cooked?

Prick the turkey with a metal skewer or fine knife, wait 3 seconds, then take it out. Does the skewer feel warm? Then the turkey is ready to be taken out of the oven. A second trick is to stick the skewer into the part with the filling. Does the skewer come out without filling? Then the filling is fully cooked.


Serving the main course:

Remove the turkey from the oven, cover the roasting pan with aluminium foil, and let the meat rest for another 10 to 15 minutes. In the meantime, you can finish or dress the side dishes.


3. Dessert

Turret of exotic fruits 


Serves 4 

  • 4 sheets  of filo pastry (of brick pastry)
  • 1 fresh, ripe mango
  • 1 tbsp vegetable oil
  • 4 passion fruits
  • 400 g skimmed cream cheese (0% fat content)
  • Sweetener to taste



  1. Peel the mango and cut the flesh off the kernel. Cut the flesh into narrow strips.
  2. Cut the passion fruit in half and remove the flesh from the skin.
  3. Preheat the oven to 210°C.
  4. Place a sheet of filo pastry on baking sheet, lightly brush with some water.
  5. Put another sheet of filo pastry on top of it. Brush this sheet with water as well.
  6. Now put a third and fourth sheet on top of it.
  7. Cut the pile of filo pastry lengthwise into three and then cut each strip into four.
  8. Lightly brush each square with oil.
  9. Bake the square filo pastry for 3 to 5 minutes in the oven until golden brown.
  10. Mix the flesh of the passion fruit with the strips of mango.
  11. Flavour the cream cheese with sweetener.
  12. Place a square of fried filo pastry on each plate, add a spoonful of cream cheese and a spoonful of the fruit mixture on top. Cover this with a second square of filo pastry.
  13. Add a spoonful of cream cheese and a spoon of the fruit mixture on top again.
  14. Finally, put a third square of filo pastry on top.


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