Lidl Christmas World: discover the magic of enjoyment – it is worth indulging.
Festive treats to cook at home
Cauliflower panna cotta on baby spinach with pumpkin seed pesto and vegetable crisps
Difficulty: Easy
Ingredients:
Cauliflower panna cotta: Cauliflower, gelatine, semi-skimmed milk (1.5%), salt, pepper, grated nutmeg
Pumpkin seed pesto: Pumpkin seeds, basil, garlic clove, salt, olive oil
Winter vegetable crisps: Beetroot, sweet potato, parsnip, frying oil
Sautéed baby spinach: Olive oil, baby spinach, salt, pepper
1. Make the cauliflower panna cotta
Cut the cauliflower into florets and boil until tender.
Meanwhile, soak the gelatine in ice-cold water.
Drain the cauliflower and return it to the pan.
Add the milk, salt, pepper and nutmeg, then purée until smooth.
Squeeze out the gelatine well, add to the cauliflower mixture and stir in.
Pour the mixture into moulds and chill in the fridge for at least 6 hours.
2. Make the pesto & vegetable crisps
Meanwhile, blend the pumpkin seeds, basil, garlic, salt and oil into a pesto.
Cover the pesto and place in the fridge.
For the vegetable crisps, peel the beetroot, sweet potato and parsnip and slice finely using a mandoline.
Deep-fry the vegetable crisps in hot oil at 150 °C until crispy, then drain on kitchen paper.
Top tip: Alternatively, bake in a fan oven at 100 °C for approx. 1 hour, turning occasionally.
3. Sauté & plate up
Carefully turn the cauliflower panna cotta out of the moulds.
Heat the oil in a frying pan, add the spinach and sauté for about 2 minutes.
Season with salt and pepper.
Arrange the spinach, panna cotta, crisps and pesto on plates and serve.
Oven-Roasted Hokkaido Pumpkin in Pistachio Marinade on Baby Spinach
Level: Easy
Ingredients:
Roasted squash: Hokkaido squash, olive oil, salt, pepper
Pistachio marinade: shelled pistachios, pomegranate seeds, olive oil, honey, chilli flakes, salt
Sautéed baby spinach with peas: baby spinach, defrosted peas, olive oil, salt, pepper
1. Roast the squash
Preheat the oven to 190 °C conventional heating.
Wash the Hokkaido squash, deseed and cut into wedges.
Mix with oil, salt and pepper.
Place on a baking tray and roast for 25–30 minutes.
2. Prepare the dressing & veg
Meanwhile, roughly chop the pistachios and mix with pomegranate seeds, olive oil, honey, chilli and salt.
Heat oil in a pan, and cook the spinach and peas for about 2 minutes.
Season with salt and pepper.
3. Serve
Divide the spinach between plates and arrange the roasted squash on top.
Drizzle with the dressing and serve.
No-Bake Goat's Cheese Tartlets with Spiced Oranges and Pumpkin Seeds
Difficulty: Easy
Ingredients:
Goat's cheese tartlets: Walnuts, dates, rolled oats, water, gelatine, soft goat's cheese, Skyr, agave syrup, semi-skimmed milk (1.5%)
Spiced oranges: Organic orange, water, ginger, vanilla pod, cinnamon stick, cloves, honey
Topping: Pumpkin seeds
1. Prepare the base
Roughly chop the walnuts and dates.
Blend with the oats and water to form a base mixture.
Press the base mixture evenly into dessert rings.
2. Prepare the goat's cheese cream
Next, soak the gelatine in ice-cold water.
Mix together the goat's soft cheese, skyr and agave syrup.
Gently warm the milk in a saucepan, squeeze out the excess water from the gelatine and dissolve it in the milk.
Stir into the goat's cheese mixture.
Spoon the cream evenly over the bases.
Chill the tarts in the fridge for at least 4 hours.
3. Prepare the spiced oranges & serve
Meanwhile, peel and segment the oranges.
In a saucepan, bring the water, ginger slices, vanilla, cinnamon stick, cloves and honey to the boil.
Turn off the heat, add the orange segments and leave to infuse.
Carefully remove the goat's cheese tarts from the rings and place on plates.
Garnish with the spiced oranges and serve.
