Christmas Tapas


Portobello mushrooms stuffed with squash puree

Steam the squash. Mash it with olive oil, salt to taste, cumin, soy sauce, garlic and grated cheddar cheese. Season the mushrooms with salt and black pepper. Staff the mushrooms with the puree and bake for about 20 min at 180 degrees.


Red cabbage stir fry with steamed Brussel sprouts

Stir fry the cabbage until it starts shrinking. Add mushrooms, then carrots (finely chopped) and roughly chopped leeks. Stir fry until the cabbage is half cooked. Season with paprika, cumin and soy sauce. Dress the steamed Brussels with salt, olive oil and lemon juice. Place them on the top of the stir fry.


Parsnip and celeriac puree with beans

Steam the roots and mash with salt, olive oil, lemon juice and tahini. Boil the beans and dress with olive oil and balsamic vinegar. Serve the beans in a bed of the puree.


Recipe design by Pavlina