This Christmas surprises everyone with an international menu

This Christmas surprises everyone with an international menu


Taramosalata toast, A classic of Greek cuisine.

Ingredients:- 8 slices of rye bread
- 150 gr of mullet roe
- 150 gr of white bread crumb
- 1/2 lemon
- 1/2 garlic
- 1.5 dl of extra virgin olive oil
- 1/2 glass of semi-skimmed milk
- Pepper
- Salt
- a sprig of dill.

Put the breadcrumbs to soak in the milk. Meanwhile, extract the juice of half a lemon.

In the blender glass toss the crumbs of soaked bread, half peeled garlic, a tablespoon of roe and lemon juice. Beat until you get a paste. Salpiméntala and gradually add a thread of virgin olive oil to achieve a thick cream. If it is not homogeneous, add a teaspoon of warm water.

Spread the cream on a slice of rye bread and place another slice of bread on top. Cover the surface with the mullet roe. Garnish with the sprig of dill.


Champagne coquelets, French like no other dish.

- 4 coquelets or small chicks
- 300 gr of white grapes without seeds
- 1 glass of lemon juice
- 1 glass of champagne or champagne
- 1 onion
- 30 cl honey
- 1 dl of extra virgin olive oil
- Pepper
- Salt.

Peel and chop the onion very finely. Reservation. Season the coquelets.

In a casserole, Heat the oil over high heat and sauté the coquelets. You can do it one by one to make them more manageable. Take them out and reserve. Add the onion to the casserole and sauté it. When it is transparent, add the cava, lemon juice and honey. Leave it on medium heat for 10 minutes, until it reduces. Add the coquelets and let them cook 20 minutes, until the tender notes are punctured. Meanwhile, remove the skin from the grapes.

When the meat is ready, add the grapes and cook 5 min. Serve the coquelets on a bed of grapes. You can decorate them with paper capsules to make muffins on the legs, secured with fresh chives.


Norwegian Kransekake, A traditional Norwegian and Danish Christmas dessert.

- 500 gr of icing sugar
- 250 gr of ground raw almonds
- 125 gr of wheat flour
- 6 egg whites
- 100 gr of red currants
- 1 deciliter of liquid cream
- 1/2 lemon

Preheat the oven to 180º. Separate four whites from their yolks. In a bowl, put the flour, ground almonds, 250 gr of icing sugar, cream and whites. Mix and knead.

Cover the bowl with a cloth and let stand 2 hours in the fridge. After that time, spread the dough in the form of a curl and cut 4 pieces: the first, 40 cm and the others, 3 cm shorter each. Put them in a tray on paper, forming 4 rings. Put in the oven and, as soon as they start to take color, take them out without getting golden brown.

Prepare the glaze: put the other two whites in the blender glass, the rest of the sugar and a few drops of lemon. Bat. Place the rings, from highest to lowest. Decorate with the glasa and the currants.