Christmas Dinner – Duck breast with orange marmalade

Christmas dinner 2015, first course, amuse; Duck breast with orange marmalade!

Every year my uncle and me cook Christmas dinner for the whole family, this year 14 people.

This amuse is very little, super easy and very quick to make.


4 People


  • 4 pieces of duck breast
  • Orange marmalade
  • Package of cress



Apply a small layer of marmalade on top of the duck breast. Scatter the cress on the breast. Place on the spoon or small plate and ready is your Amuse.

This is also a great recipe as a bite, during a party when you are serving a lot of people.

Christmas Dinner – Garlic Soup

Christmas dinner 2015, second course, Garlic Soup!

A recipe with a whole lot of garlic and French booze!









4 People – recipe can also be found here(in dutch).


  • 1 head of garlic
  • 1 floury potato
  • 20g butter
  • 1 liter vegetable bouillon125 ml cream
  • 3 egg yolks
  • salt and freshly ground pepper
  • 3 tbsp pastis
  • 10 semi-dried tomatoes, cut into strips
  • 2 spring onions into rings
  • 2 sprigs parsley,the leaf

 Extra: blender



Peel the garlic and chop coarsely toes. Peel the potatoes and cut into pieces. Melt the butter in a (soup) pan and fry the garlic on low heat. When the garlic begins to color add the potatoes and vegetable bouillon. Bring to a boil, turn the heat to low and simmer for 20 minutes. Beat the egg yolks in a bowl and pour a dash of warm vegetable bouillon. Whisk well until blended. Stir the yolks with the whipped cream and pour it back into the pan. Heat through and puree the soup with a blender. Season to taste with pastis, salt and pepper. Mix tomato, spring onion and parsley. Divide this into mounds on 4 deep plates. Scoop (at the table), the garlic soup gently around the garnish.

Christmas Dinner – Cockles

Christmas dinner 2015, third course, Cockles!

Mini clamps that taste amazing! They are fun to prepare and even more fun to serve to your guests.





4 people


  • 2 kilo cockles
  • Quarter bush parsley, washed
  • 6 cloves garlic, peeled and chopped
  • olive oil
  • 2 tbsp chopped thyme
  • 2 tablespoons chopped rosemary
  • 2 tbsp butter
  • black pepper



Rinse the shells well under cold running water.

Pick the parsley and chop the leaves coarsely.

Chop the garlic coarsely. Heat a little olive oil in a large frying pan with a thick bottom. Put the clams in the pan. Make sure that the bottom of the pan is covered with one layer shells (otherwise, use two skillets). Fry them until they open up.

Add garlic, rosemary, thyme and black pepper. Shake the shells, until the moisture evaporates. Note: Only cockles moisture just evaporate by half; the meat from the clams must remain globe.

Add the butter and shake the shells together well, so that moisture and butter stick to all shells.

Finally, add the chopped parsley and shake everything one last time.


Christmas Dinner – Wild mushroom Tortellini with mushrooms sauce

Christmas dinner 2015, fourth course, Wild mushroom Tortellini with mushrooms sauce!

Amazing, tasteful dish with tortellini and mushrooms. We had never done pasta during the Christmas dinner before. Also a great recipe for your everyday dinners.





4 people


  • 400 grams wild mushroom Tortellini
  • 200 grams mixed mushrooms
  • 1 onion, in dices
  • 200 ml cream
  • 2 tablespoons chives
  • 2 tablespoons walnuts, chopped
  • 2 tablespoons pistachio nuts, chopped
  • Salt and pepper



Clean the mushrooms and cut into big parts. Bake the mushrooms with the onions. Deglaze with the cream and let boil for a few minutes. Mix with the chives and nuts and flavour it with salt and pepper. Boil the tortellini according to instructions on the package. Serve the tortellini with the sauce. Enjoy!

Christmas Dinner – Perestroika spring cocktail

Christmas dinner 2015, fifth course, Perestroika spring cocktail!

Christmas and spring don’t totally match, I know, but this sounded like a fresh drink so we decided to go with it any way. We had spring weather during Christmas so the combo wasn’t that wrong.





  • 75 ml pear juice (2.5 parts)
  • 30 ml vodka (1 part)
  • 15 ml champagne
  • Fresh lime juice


Use a shaker with ice. Put here vodka, champagne and pear juice and squeezed juice for a hint of fresh lime. Shake well and pour into a martini glass. Garnish with a slice of pear or drop in a white spring flower.

Christmas Dinner – Venison steak and mashed potatoes with rucola and apple

Christmas dinner 2015, sixth (main) course, venison steak and mashed potatoes with rucola and apple.

The main course of our Christmas Dinner was the venison steak with mashed potatoes.  I had never eaten deer before, but it tasted very good and not that different from regular steak at all. The mashed potatoes with rucola and apples tasted great, the rucola really turned it into something special.




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4 People


  • 10 potatoes
  • 250 gr celeriac
  • ½ liter milk
  • 2 leeks
  • Butter
  • 2 apples (Elstar)
  • Sea salt
  • White peper
  • 200 gr rucola


Peel the potatoes and boil them in enough water.

Skin the celeriac and cut in dices. Boil the celeriac in the milk until they are well done. Get the dices out of the milk and save the milk.

Remove the green form the leeks and cut into small rings. Put butter in the pan and bake the leek rings on a low fire until they are soft and brown.

Peel the apples and cut them in dices from around one cm. Put some butter in the pan and bake the apple piece. They have to attain their bite. 

Drain the water from the potatoes, add the celeriac and add the left over warm milk. Add a piece of butter, salt and pepper and mash the whole to a smooth whole. Add the pieces of apple and the leeks. Right before serving add the rucola.





4 People


  • 4 venison steaks
  • Salt and pepper
  • Aluminium foil


Season the steaks with salt and pepper. Let them rest for a few minutes. Bake them in a good amount of butter. Bake both sides for 7 minutes. Then wrap each steak in a piece of aluminium foil and let it sit for 5/10 minutes. Then unwrap and place on your plate.

Serve with a ready made sauce.

Christmas Dinner – Caramelized bananas with rum

Christmas dinner 2015, zeventh (and last) course, caramelized bananas with rum.

Great recipe! It sure is something different and it takes some patience, making caramel is never easy. But it worked out and tasted delicious.


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4 people


  • 4 large, firm bananas (ordinary, no plantains)
  • 1 tbsp. rum
  • 125 gr. dark brown sugar
  • 50 gr. Butter
  • Lemon juice (bottle)
  • 200 gr. Ice-cream


Measure the ingredients off. Melt the butter, add the sugar and cook over a low heat (this took very long, so we turned up the heat) to melt the sugar. Add a dash of lemon juice along with rum. Let this simmer a few minutes. Divide the banana into pieces, cut them lengthways and put them in the casserole. Let these few min. Firing process.

Remove with a slotted spoon banana pieces into the pan and arrange on 4 plates. Spread the remaining sauce with creative panache on the board. Add a generous scoop of ice-cream to it and voila!