This year we want to congratulate you on Christmas by sharing a rich, simple and healthy menu: rich, because it is Christmas and you have to work it out a bit, simple because the cooks also deserve to enjoy the banquet and not be aware of spherifications in the kitchen, and healthy because being a healthy menu is perfectly compatible with being a spectacular menu.

To make about 10 blinis: beat one egg, one plain yogurt, 1/2 sachet of yeast, 50g of flour, and a little salt. In a greased pan, put half a scoop of the mixture. Cook the pancakes, round and round.

Once cold, place the smoked salmon and a little tartar sauce on top. The tartar sauce is prepared by chopping capers, pickled gherkins, a little onion, mustard, parsley, and lemon juice.

First, we cut the eggplant into slices and let them rest with a little salt so that they lose the bitter taste.

While grilling the eggplant, prepare the hummus by grinding a cup of cooked chickpeas, 1 teaspoon of tahini, lemon juice, and half a clove of garlic.

Now all you have to do is grab a biscuit or toast, spread the hummus, put the eggplant slices, and top with a few drops of an emulsion that you can make by crushing olive oil and fresh basil.

These muffins can be a good way to incorporate vegetables into your Christmas banquets but attractively.

Preheat the oven to about 180º. Meanwhile, for about 5 muffins: sauté 1 onion, 1 clove of garlic, about 400g of mushrooms, and 300g of spinach.

On the other hand, in a bowl beat 3 eggs, 50g of evaporated milk, and salt and pepper.

Add the vegetables to the bowl, well-drained, and distribute the mixture in muffin or muffin molds greased with an

oil drain.

Bake about 25 min at 180º and you will have your muffins ready.

It is endives stuffed with chopped lettuce and prawns in guacamole sauce.

To make the guacamole sauce, crush a clove of garlic, red onion, tomato, and avocado flavored with salt, oil, lemon juice, and cumin until there is a homogeneous sauce.

You have to cut and chop the prawns and the lettuce to mix it with the guacamole sauce.

Then all that remains is to wash the endive leaves well and fill them with the sauce.

It is about skewers of cherry tomato, mozzarella, basil, and black olives.

First, wash the cherry tomatoes. Then, we will assemble the skewer by clicking the ingredients in the following order: a tomato, a mozzarella ball, a basil leaf, and half a black olive. Season with oil and salt and that’s it.

They are made with anchovy macerated one day in vinegar and lemon and the spices that you like the most. The skewer is assembled by wrapping the clean grapes with the anchovies and nailing them one by one. In this case, it is better to opt for seedless grapes.

They are prepared in a pickled sauce, 4 clean and washed quails: season with salt and pepper, fry with ½ glass of oil, and 3 whole cloves of garlic. Cook in a saucepan with onion, carrot, garlic the pan, bay leaf, thyme, and peppercorns. We put the quails on top and cover them with the oil of the pan, 1/3 of a glass of sherry vinegar, and ½ a glass of water. Cook for about 25 minutes.

We make quail strips and to prepare the salad, mix the strips with the escarole, pomegranate, some dates, prunes and raisins, dried peach, and pine nuts.

Dress with salt, olive oil, and sherry vinegar.

We will buy a salmon loin per diner and season them in a dish suitable for the oven.

Preheat the oven to 180ºC, with heat up and down.

On the other hand, in a saucepan, add a little orange juice and natural grapefruit, a little soy sauce, honey, and grated ginger. We boil until the sauce thickens a little. We remove and add a little olive oil.

Bake the salmon for 15 minutes and at the time of serving, pour the sauce over it.

We accompany it with sweet potato chips: we wash the sweet potato, cut it with a mandolin, and wash it again. We dry it and spread it on the baking tray. Remove when crispy.

It is prepared with green and red apples, bananas, kiwi, strawberries, and pineapple, all cut into very small cubes and with natural orange juice and a little lemon or lime.

We suggest you fill your cups for these festivities with sparkling water, ice, and red berries. It is a way of being able to share “healthy drinks”.

Including an infusion, after the Christmas feast will hydrate you, and depending on the spices, it can be digestive. better. In this case, we propose fennel, cardamom, and cinnamon: cardamom and fennel are added to achieve a digestive function and then cinnamon is incorporated to flavor the infusion. Other options to flavor it is: a lemon wedge or grates a little ginger in the infusion.