Скачать с ютуб This recipe is from a German restaurant! My family loves it || PERFECT MEAL FOR CHRISTMAS в хорошем качестве

This recipe is from a German restaurant! My family loves it || PERFECT MEAL FOR CHRISTMAS

Create the ultimate festive feast with us this holiday season! 🎄✨ In this cooking video, we’ll show you how to prepare a perfect Christmas meal featuring: • Salmon with White Wine Sauce – tender, flaky salmon paired with a creamy, flavorful sauce • Roasted Baby Potatoes – golden, crispy, and seasoned to perfection • Mussels – fresh, savory, and cooked in a delectable broth • And for dessert, the star of the show: Homemade Cheesecake that’s rich, creamy, and utterly irresistible. This step-by-step guide is easy to follow and perfect for anyone looking to wow their guests with a memorable Christmas dinner. What are you making this Christmas? Let us know in the comments, and don’t forget to LIKE, SUBSCRIBE, and SHARE Here’s a recipe for Salmon with White Wine Sauce, Roasted Baby Potatoes, and Mussels: Ingredients For the Salmon and Mussels: • 2 salmon fillets (skin-on or skinless, as preferred) • 10 fresh mussels (5 per serving) • 1 tablespoon olive oil • Salt and black pepper (to taste) • 2 cloves garlic, minced • 1 small shallot, finely chopped • 1/2 cup dry white wine • 1/4 cup heavy cream (optional, for a creamier sauce) • 1 tablespoon butter • 1 teaspoon lemon juice • Fresh parsley for garnish For the Roasted Baby Potatoes: • 300g baby potatoes, halved • 1 tablespoon olive oil • 1 teaspoon rosemary or thyme (fresh or dried) • 1/2 teaspoon garlic powder • Salt and pepper to taste Instructions 1. Roast the Baby Potatoes: 1. Preheat your oven to 200°C (400°F). 2. Toss the baby potatoes with olive oil, rosemary (or thyme), garlic powder, salt, and pepper. 3. Spread them out on a baking tray in a single layer. 4. Roast for 25-30 minutes, tossing halfway, until golden and crispy. 2. Cook the Mussels: 1. Clean the mussels: scrub the shells and remove the beards. Discard any mussels that are cracked or don’t close when tapped. 2. Heat 1 tablespoon of butter in a large skillet over medium heat. 3. Sauté the garlic and shallot until fragrant (about 1-2 minutes). 4. Add the mussels and 1/4 cup of white wine. Cover with a lid and steam for 4-5 minutes until the mussels open. (Discard any mussels that remain closed.) 5. Remove the mussels and set them aside. Reserve the liquid for the sauce. 3. Cook the Salmon: 1. Season the salmon fillets with salt and pepper. 2. Heat olive oil in a non-stick pan over medium heat. 3. Place the salmon skin-side down (if skin-on) and cook for 4-5 minutes until crispy. Flip and cook the other side for 2-3 minutes, or until the salmon is just cooked through. Remove and set aside. 4. Make the White Wine Sauce: 1. In the same pan used for the mussels, add 1/4 cup of white wine and bring it to a simmer. 2. Stir in the reserved mussel cooking liquid, heavy cream (if using), and lemon juice. 3. Let it simmer for 3-4 minutes until slightly thickened. Whisk in the butter and season with salt and pepper. 5. Assemble the Dish: 1. Plate the roasted baby potatoes alongside the salmon fillets. 2. Arrange 5 mussels on each plate. 3. Drizzle the white wine sauce over the salmon and mussels. 4. Garnish with fresh parsley and serve immediately. Pairing Tip: Enjoy this dish with a glass of chilled Sauvignon Blanc or Chardonnay. Ingredients for recipe: • Eggs: 4 large eggs (The original recipe used 3 eggs for 500g cream cheese; 600g needs slightly more, about 4 eggs.) • All-purpose flour: 18g (about 2.5 tbsp) (The original recipe used 15g for 500g cream cheese; you’ll need slightly more for 600g.) • Granulated sugar: 180g (Proportionally increased from 150g for 500g cream cheese.) • Vanilla extract: 1.5 tsp (optional) • Pinch of salt This will maintain the proper balance of ingredients and ensure the cheesecake has the right texture. Follow the same baking instructions as before! Instructions: 1. Preheat the Oven: Preheat your oven to 200°C (390°F). Line your 8-inch baking pan with parchment paper, ensuring it overhangs the edges for easy removal. 2. Prepare the Batter: • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. • Add the eggs one at a time, mixing well after each addition. • Pour in the heavy cream and mix until combined. • Sift in the flour, add the salt and vanilla (if using), and mix until the batter is smooth and lump-free. 3. Pour and Bake: • Pour the batter into the prepared pan. Smooth the surface with a spatula. • Bake in the preheated oven for 50-55 minutes, or until the top is dark golden brown and the center is slightly jiggly. 4. Cool and Serve: • Let the cheesecake cool completely in the pan at room temperature. • Once cooled, chill in the refrigerator for at least 4 hours or overnight for the best texture. 5. Slice and Enjoy: Remove the cheesecake from the pan using the parchment paper, slice, and serve. #ChristmasDinnerIdeas #SalmonRecipe #EasyHolidayMeals #CookingForChristmas #SeafoodDinnerIdeas #ChristmasDesserts