Beetroot cured salmon with cucumber and apple salad

Immerse yourself in the vibrant flavors of a lighter and brighter Christmas with our collection of 40 delicious recipes. Say goodbye to heavy, calorie-laden meals and embrace a fresh and healthy approach to the festive season. From a vibrant Beetroot cured salmon with cucumber and apple salad to a tantalizing Cold turkey salad with mango and honey dressing, these lighter alternatives will satisfy your cravings without leaving you feeling weighed down. Whether you’re hosting a gathering or simply looking to indulge in guilt-free cuisine, these recipes are sure to add a touch of creativity and flavor to your Christmas menu. Say goodbye to the traditional and welcome a new, exciting culinary experience this holiday season.

Beetroot cured salmon with cucumber and apple salad

Beetroot cured salmon with cucumber and apple salad is a healthy and refreshing starter that is perfect for the summer months. The combination of the cured salmon, crisp cucumber, and sweet apple creates a vibrant and flavorful dish that will impress your guests.

Ingredients

• 500g fresh salmon fillets
• 2 tablespoons sea salt
• 2 tablespoons sugar
• 1 large beetroot, grated
• 1 cucumber, thinly sliced
• 1 apple, thinly sliced
• Fresh dill, for garnish

Instructions

1. In a bowl, combine the sea salt and sugar. Rub the mixture all over the salmon fillets.
2. Place the grated beetroot in a dish and lay the salmon fillets on top. Cover the dish with plastic wrap and refrigerate for at least 24 hours.
3. After 24 hours, remove the salmon from the beetroot mixture and rinse under cold water to remove any excess salt and sugar.
4. Pat the salmon dry with paper towels and slice thinly.
5. In a separate bowl, combine the cucumber and apple slices.
6. Arrange the cucumber and apple slices on a serving platter and top with the sliced salmon.
7. Garnish with fresh dill and serve.

Tips for curing the salmon

• Make sure to use fresh salmon fillets for the best results.
• The curing process takes at least 24 hours, so be sure to plan ahead.
• You can adjust the amount of salt and sugar in the curing mixture to suit your taste.
• Slicing the salmon thinly will make it easier to serve and eat.

Cold turkey salad with mango and honey dressing

Leftover Christmas turkey is given new appeal in this tasty Asian-style salad. The combination of cold turkey, sweet mango, and tangy honey dressing creates a refreshing and satisfying dish that is perfect for a light Christmas meal.

Ingredients

• Leftover cooked turkey, shredded
• 1 mango, diced
• Mixed salad greens
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger

Instructions

1. In a large bowl, combine the shredded turkey, diced mango, and mixed salad greens.
2. In a separate small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger to make the dressing.
3. Drizzle the dressing over the turkey, mango, and salad greens and toss to coat.
4. Serve immediately.

Making the mango and honey dressing

• The soy sauce adds a savory umami flavor to the dressing.
• The honey adds sweetness to balance the tangy rice vinegar.
• The sesame oil and ginger add depth of flavor and a hint of spice.

Assembling the salad

• Combine the shredded turkey, diced mango, and mixed salad greens in a large bowl.
• Drizzle the mango and honey dressing over the salad and toss to coat.
• Serve immediately for a refreshing and light Christmas meal.

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Magdalena Roze’s broccoli slaw

Magdalena Roze’s broccoli slaw is a healthy and fresh side dish that is perfect for feeding friends and family alike. The combination of crunchy broccoli, sweet apple, and tangy dressing creates a delicious and satisfying salad that complements any meal.

Ingredients

• 1 head of broccoli, cut into small florets
• 1 apple, grated
• 1 carrot, grated
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries
• 2 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey

Instructions

1. In a large bowl, combine the broccoli florets, grated apple, grated carrot, sunflower seeds, and dried cranberries.
2. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, and honey to make the dressing.
3. Pour the dressing over the broccoli mixture and toss to coat.
4. Serve immediately.

Variations and substitutions

• You can add additional vegetables, such as red cabbage or bell peppers, to the slaw for added crunch and color.
• If you don’t have Greek yogurt, you can use mayonnaise or sour cream as a substitute.
• You can substitute other nuts or dried fruits, such as almonds or raisins, for the sunflower seeds and dried cranberries.

Zucchini and polenta slice with broccoli pesto

Zucchini and polenta slice with broccoli pesto is a healthy and flavorful dish that is perfect for summer. The combination of tender zucchini, creamy polenta, and tangy broccoli pesto creates a satisfying and nutritious meal that will impress your guests.

Ingredients

• 2 zucchinis, grated
• 1 cup instant polenta
• 4 cups vegetable broth
• 1 head of broccoli, cut into florets
• 1/4 cup pine nuts
• 2 cloves of garlic
• Juice of 1 lemon
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 180°C (350°F). Grease a baking dish with olive oil.
2. In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the instant polenta and continue cooking for 5 minutes, stirring constantly, until the polenta is thick and creamy.
3. Stir in the grated zucchini and season with salt and pepper. Transfer the mixture to the greased baking dish and smooth the top.
4. Bake for 30-40 minutes, or until the top is golden brown and the polenta is set. Remove from the oven and let cool.
5. In the meantime, blanch the broccoli florets in boiling water for 2-3 minutes, then drain and rinse under cold water.
6. In a food processor, combine the blanched broccoli florets, pine nuts, garlic, lemon juice, olive oil, salt, and pepper. Process until smooth and creamy.
7. Spread the broccoli pesto over the cooled polenta slice.
8. Cut into slices and serve.

Making the broccoli pesto

• Blanching the broccoli before processing helps preserve its vibrant green color.
• The pine nuts add a nutty flavor to the pesto, but they can be substituted with other nuts, such as almonds or walnuts.
• The garlic and lemon juice add a zesty kick to the pesto.

Serving suggestions

• Serve the zucchini and polenta slice with a side salad for a complete and satisfying meal.
• Garnish with fresh herbs, such as basil or parsley, for added flavor and visual appeal.

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Steamed chicken with wasabi and greens

Steamed chicken with wasabi and greens is a delicious and healthy dish that combines the delicate flavors of steamed chicken with the spicy kick of wasabi and the freshness of greens. This dish is light yet satisfying, making it perfect for a festive meal.

Ingredients

• 4 chicken breasts
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon grated ginger
• 1 tablespoon wasabi paste
• Mixed salad greens, for serving
• Sesame seeds, for garnish

Instructions

1. In a large bowl, combine the soy sauce, mirin, sake, grated ginger, and wasabi paste.
2. Place the chicken breasts in a steamer and brush with the marinade. Steam for 20-25 minutes, or until the chicken is cooked through.
3. Remove the chicken from the steamer and let cool slightly. Slice the chicken into thin strips.
4. Arrange the mixed salad greens on a serving platter and top with the sliced chicken.
5. Drizzle the remaining marinade over the chicken and garnish with sesame seeds.
6. Serve immediately.

Making the wasabi dressing

• The soy sauce, mirin, sake, and grated ginger create a flavorful base for the dressing.
• The wasabi paste adds a spicy kick to the dressing.
• You can adjust the amount of wasabi paste to suit your taste.

Cooking the steamed chicken

• Steaming the chicken ensures that it stays moist and tender.
• Brushing the chicken with the marinade before steaming adds flavor to the meat.

Assembling the dish

• Arrange the mixed salad greens on a serving platter.
• Top with the sliced steamed chicken.
• Drizzle the remaining marinade over the chicken.
• Garnish with sesame seeds for added crunch and flavor.

Confit salmon with lemon and parsley salsa

Confit salmon with lemon and parsley salsa is a healthy and quick way to serve up Christmas lunch in the Southern Hemisphere. The confit salmon is tender and flavorful, and the lemon and parsley salsa adds a refreshing burst of citrus and herbiness to the dish.

Ingredients

• 4 salmon fillets
• 1 cup olive oil
• 3 cloves of garlic, crushed
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat the oven to 120°C (250°F).
2. Season the salmon fillets with salt and pepper.
3. In a baking dish, combine the olive oil, crushed garlic, lemon zest, and lemon juice.
4. Place the salmon fillets in the baking dish, skin side up, and spoon the olive oil mixture over the top.
5. Cover the baking dish with aluminum foil and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily.
6. In the meantime, prepare the lemon and parsley salsa by combining the chopped fresh parsley, lemon zest, lemon juice, salt, and pepper in a bowl.
7. Remove the salmon from the oven and let cool slightly. Serve with the lemon and parsley salsa.

Preparing the lemon and parsley salsa

• The lemon zest and juice add a bright citrus flavor to the salsa.
• The fresh parsley adds a fresh and herbaceous note.
• You can adjust the amount of lemon zest and juice to suit your taste.

Cooking the confit salmon

• Slowly baking the salmon in olive oil ensures that it cooks evenly and stays moist.
• Covering the baking dish with aluminum foil helps to trap in the heat and cook the salmon gently.

Plating the dish

• Place the confit salmon fillets on a serving platter.
• Spoon the lemon and parsley salsa over the salmon.
• Garnish with additional chopped parsley for added freshness.

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Brown rice mujadarra with lamb cutlets

Brown rice mujadarra with lamb cutlets is a healthy and flavorful dish that takes inspiration from the Rio Olympics. The combination of nutty brown rice, hearty lentils, and tender lamb cutlets creates a filling and nutritious meal that is easy to make.

Ingredients

• 1 cup brown rice
• 1 cup green lentils
• 4 lamb cutlets
• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste

Instructions

1. Cook the brown rice and green lentils according to the package instructions. Drain and set aside.
2. Preheat a grill or stovetop grill pan to high heat.
3. Rub the lamb cutlets with olive oil, minced garlic, ground cumin, ground coriander, salt, and pepper.
4. Place the lamb cutlets on the grill and cook for 3-4 minutes on each side, or until cooked to your desired level of doneness.
5. In a large bowl, combine the cooked brown rice and green lentils. Season with salt and pepper to taste.
6. Serve the brown rice mujadarra alongside the grilled lamb cutlets.

Cooking the lamb cutlets

• The olive oil, minced garlic, ground cumin, and ground coriander create a flavorful marinade for the lamb cutlets.
• Grilling the lamb cutlets adds a smoky flavor and a nice char to the meat.
• Cook the lamb cutlets according to your desired level of doneness.

Serving suggestions

• You can serve the brown rice mujadarra with a side of Greek yogurt for added creaminess.
• Garnish with fresh herbs, such as parsley or mint, for added freshness and flavor.

Raw vegies, ricotta, eggs and green sauce

Raw vegies, ricotta, eggs, and green sauce is a healthy and refreshing breakfast bowl that is packed with nutrients. The combination of raw vegetables, creamy ricotta cheese, perfectly cooked eggs, and tangy green sauce creates a delicious and satisfying meal to start your day off right.

Ingredients

• Mixed salad greens
• Cherry tomatoes, halved
• Radishes, thinly sliced
• Carrots, julienned
• 4 eggs
• 1 cup ricotta cheese
• 1 cup mixed fresh herbs (such as parsley, basil, and mint)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed salad greens, cherry tomatoes, radishes, and carrots.
2. In a separate pot, bring water to a boil. Carefully add the eggs and cook for 6 minutes for soft-boiled eggs, or adjust the cooking time according to your preference.
3. In a blender or food processor, combine the ricotta cheese, mixed fresh herbs, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
4. Place the mixed salad greens on a serving plate. Top with the soft-boiled eggs and dollops of ricotta cheese mixture.
5. Drizzle the green sauce over the salad and eggs.
6. Serve immediately.

Making the green sauce

• The mixed fresh herbs, such as parsley, basil, and mint, add a burst of freshness and flavor to the sauce.
• The lemon juice adds a tangy kick, while the olive oil adds richness and smoothness.
• You can adjust the amount of lemon juice and olive oil to achieve the desired consistency.

Assembly and serving

• Arrange the mixed salad greens, cherry tomatoes, radishes, and carrots in a bowl or on a plate.
• Top with the soft-boiled eggs and dollops of ricotta cheese.
• Drizzle the green sauce over the salad and eggs.
• Serve immediately for a healthy and delicious breakfast.

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Vegan lentil, sweet potato and chickpea stew

Vegan lentil, sweet potato, and chickpea stew is a hearty and warming dish that is perfect for chilly winter nights. The combination of protein-rich lentils, fiber-packed sweet potatoes, and nutrient-rich chickpeas creates a satisfying and nutritious stew that will keep you warm and full.

Ingredients

• 1 cup green or brown lentils
• 2 large sweet potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. In a large pot, sauté the onion and garlic until fragrant and translucent.
2. Add the ground cumin, ground coriander, and paprika to the pot and cook for another minute.
3. Add the lentils, sweet potatoes, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils and sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve the stew hot, garnished with fresh cilantro.

Variations and additions

• You can add other vegetables, such as carrots or spinach, to the stew for added color and texture.
• You can substitute other legumes, such as black beans or kidney beans, for the chickpeas.
• If you prefer a spicier stew, you can add a pinch of cayenne pepper or red pepper flakes.

Recommended serving accompaniments

• Serve the vegan lentil, sweet potato, and chickpea stew with crusty bread for dipping.
• Garnish with fresh cilantro for added freshness and flavor.