The best way to stay warm this December, is to start preparing these easy and delicious recipes.
Baked Eggs With Spinach, Mushrooms and Leeks
Ingredients:
- 3 tbsp olive oil and one tablespoon for brushing
- ½ chopped small onion
- 2 cups Mushrooms (cremini)
- ½ cups leeks
- 6 cups baby spinach
- Salt and pepper to taste
- 6 slices crusty bread
- 1 cup grated Parmesan cheese
- 5 large eggs
- ¾ cup whole milk
- 1 cup gruyere cheese
Preparation:
Heat olive oil in a large pan over medium-high heat. Add in the onions and cook until they’re softened. Add in the mushrooms and leeks and cook until they are softened. Stir in the spinach and cook until it’s wilted. Remove the pan from heat and let it cool.
Arrange bread slices in a single layer in another pan. Put the mushroom mixture over the bread and then crack the eggs on top. Season everything with salt and pepper. Pour milk over top and sprinkle with some cheese. Bake until eggs are set, about 25-30 minutes.
Mashed Potato Casserole
Ingredients:
- 2 kilos russet potatoes
- 250gr. Cheddar cheese, divided
- 1/2 cup butter (1 stick), plus more for greasing the baking dish
- 250gr. sour cream
- 250gr. bacon
- 1 bunch chives, sliced
Preparation:
Peel the potatoes and cut them into cubes. Put the cubed potatoes in a large pot and add water. Boil the potatoes for 30-40 minutes, until they’re cooked through. Meanwhile: Grate the cheese, cut the bacon into slices and slice the chives. Cut the butter into cubes. Heat a pan over medium heat, add the bacon, and cook until it’s crispy. Once the potatoes are boiled, drain them and put them back in the pot. Add the cubed butter, sour cream, a tablespoon of salt and some freshly ground pepper. Mash everything. When the potatoes are mashed, add the chives and bacon and half of the grated cheese. Mix everything together. Grease a large baking dish and put the mashed mixture in the pan. Sprinkle cheese on top. Bake until the cheese is melted.
Moroccan Roasted Beets with Pomegranate
Ingredients:
- 1.3 kilos peeled and chopped beets
- ¾ tsp salt
- Some pepper
- 2 tbsp olive oil
- 1tbsp balsamic
- ½ tbsp cumin seeds or fennel seeds
- ½ tbsp balsamic vinegar
- 1 tbsp maple syrup
- ½ cup pomegranate
- ¼ cup crushed roasted pistachios
- 1 tbsp orange zest
Preparation:
Put the beets, olive oil, balsamic vinegar, salt, pepper in a bowl to coat well, then put everything in a baking pan and roast until the beets softens. 45 minutes. To make the glaze, you need to mix the balsamic vinegar with the maple syrup in a small pot and put on medium heat for 20 minutes. When the beets are done, place them in a serving dish, add some balsamic glaze on top and some pomegranate seeds and pistachios. Garnish with orange zest.
Gingered Pears and Parsnips
Ingredients:
- 2 quartered pears
- 3 sliced parsnips
- ½ cup white wine
- ½ cup chicken broth
- 2tbsp butter
- Juice of one lemon
- A few slices of ginger
- 1 bay leaf
- A pinch of sugar and red pepper flakes
Preparation:
In a large pan, add the pears, parsnips, the white wine and the chicken broth. Add the butter, the lemon juice a few slices of ginger, one bay leaf and a pinch of sugar and pepper flakes. Partially cover the pan and let everything boil. Cook until the pears turn brown.
Remember, it is very important to have healthy side dishes for your meal! See more: Good Grain Side Dishes