Hosting a Festive Dinner Party🎄 4-ingredient Gingerbread Cake Pops, Bruschetta Wreath, Mocktails...✨ скачать в хорошем качестве

Hosting a Festive Dinner Party🎄 4-ingredient Gingerbread Cake Pops, Bruschetta Wreath, Mocktails...✨

Easy 3-course Christmas Dinner🎄✨ In this video I’m hosting a Christmassy dinner party for my family. I’m making two different appetizers: bruschetta wreath and feta & olive Christmas tree, for main course I’m making Christmassy salmon with whipped feta & roasted potatoes and carrots, for dessert I’m making 4-ingredient gingerbread men cake pops and for drinks I’m making Christmas mocktails😍 Do you have a friend or a family member who likes to cook or wants to eat healthier? If so my recipe Ebooks are a fun gift idea (also a great gift for yourself)🥰🎁 You can now get my new FREE Christmas Ebook when you purchase one of my Ebooks: High-protein Meal Prep E-book, Healthy Treats E-book, or the E-book Bundle✨ Get 200 easy & yummy recipes. https://www.fitfoodieselma.com/e-books ❤️ Appetizers Feta & Olive Christmas Tree 2 small jars Castelvetrano olives about 9 oz. feta (250 g) Olive oil Lemon zest Chili flakes Pinch of pepper Honey Bruschetta Wreath For 6 servings: 1 (gluten-free) baguette, sliced 4 big tomatoes, finely diced 1 bunch of fresh basil, chopped 2 chopped green onions (or if you don’t have IBS, add 3 finely minced garlic cloves instead) 2 tablespoons (garlic infused) olive oil 1 tablespoon balsamic vinegar Pinch of salt Pinch of pepper For garnish: Fresh basil 1. Toast the baguette slices in the oven at 180 C / 350 F until crispy 2. Mix together tomatoes, basil, green onions/garlic, olive oil, balsamic vinegar, salt and pepper 3. Top the bread slices with the tomato mixture and enjoy Main Course Christmassy Salmon with Whipped Feta, Roasted Potatoes & Carrots This recipe makes about 8 big servings For 8-10 servings of the whipped feta: 9 oz. feta (250 g) 1 cup Greek yogurt (240 ml / 250 g) zest of 1/2 lemon, 1 - 2 teaspoons 2 tablespoons (garlic infused) olive oil For granish: Chopped fresh parsley 1. For the whipped feta: add all the ingredients into a blender or food processor and mix until creamy for the salmon: 3.3 lb. salmon (1.5 kg) 2 teaspoons salt 1 teaspoon pepper For the honey butter glace: 3 oz. butter (85 g) 1/4 cup honey (60 ml) (If you don’t have IBS, add 3 minced garlic cloves) For the sauce: 1 cup sour cream (240 ml) 1/3 cup chopped fresh dill (80 ml) 2 green onions finely chopped 1/2 teaspoon lemon zest 1/3 teaspoon salt For topping: fresh parsley Pomegranate arils Pine nuts Lemon juice 1. Place the salmon onto a baking pan lined with foil. Fold the sides of the foil 2. Make the glace: add the butter and honey (and garlic) into a small pot and let simmer on medium high heat until it’s foaming. When it’s foaming turn it to medium heat and let simmer for two minutes 3. Pour the glace on top of the salmon. Season the salmon with salt and pepper. Top the salmon first with parchment paper and then with foil and fold the sides 4. Bake the salmon at 180 C / 350 F for about 15 minutes 5. Remove the salmon from the oven and take the foil and parchment paper off. Switch the oven to grill mode and turn the heat up to 250 C / 480 F and broil for 7-10 minutes 6. Meanwhile mix all the ingredients together for the sauce 7. Top the salmon with the sauce, pomegranate seeds, parsley and pine nuts for the roasted potatoes & carrots: 3 lb. chopped potatoes (1.4 kg) 1.1 lb. carrots, sliced (500 g) 4 tablespoons (garlic infused) olive oil 2 - 3 teaspoons salt 2 teaspoons rosemary 1 teaspoon paprika 1 teaspoon thyme Pinch of pepper 1. Place the chopped potatoes and sliced carrots onto a baking pan lined with parchment paper 2. Drizzle olive oil on top, add the spices and toss 3. Bake at 200 C / 390 F for about 30 minutes, toss, and turn the heat up to 220 C / 430 F and bake for another 20-30 minutes Dessert Gingerbread Cake Pops ingredients for 8 big cake pops: 7 oz. cream cheese (200 g) 10.5 oz. crushed (gluten-free) gingerbread cookies (300 g) Toppings: 7 oz. dark chocolate, melted (200 g) 4 pieces of white chocolate, melted 1. Mix the crushed gingerbread cookies and cream cheese together. Add more cream cheese if needed 2. Roll into balls. Make bigger balls for the middle body, medium ones for the head and mini ones for arms and legs 3. Dip the tip of each cake pop stick into the melted dark chocolate, then stick in the big cake balls, dip the tip of the sticks again and add the medium balls on top. Dip the edge of the mini ones in the chocolate and press to the big cake ball to make arms and legs. Place them onto a plate lined with parchment paper 4. Let set in the freezer for 1 hour 5. Dip in melted dark chocolate (the more chocolate you melt, the easier the dipping process is. You could also pour the chocolate over the cake pops) 6. Use white chocolate to make the eyes, mouth & buttons 7. Store in the fridge #christmasdinner #christmas #easyrecipes