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Best Christmas Recipes

Best Christmas Recipes

For those who are wondering how to prepare the Christmas table and what should be on the Christmas table at home, we have prepared a variety of dishes to be made at the New Year's Eve. Christmas appetizers, fried main course suggestions such as pomegranate, full-sized pilafs, delicious accompaniments, delicious appetizers, and New Year's special desserts and cakes are waiting for you. There are snacks for the New Year, and there is also a Christmas cookie in our list.
Let's go to the kitchen for these delicious New Year's menu dishes...


Pumpkin Soup

3 slices of pumpkin (large slice)
1 potato
2 liters of water
3 tablespoons of oil
1 onion
3 cloves of garlic
1 cup of beef broth
1 glass of water Milk
1 teaspoon of salt
1 teaspoon of black pepper
1/2 teaspoon turmeric

For those who want to try different flavors at the New Year's table, this time we take our classic soup recipes aside and hand over the leading role in the soup to this orange beauty.

How to make? 

Take the zucchini you cut and the potatoes you grated in a pot. Add hot water and start boiling. Meanwhile, fry the chopped onion, garlic and grated carrot in a pan with hot oil. Add this roasted mortar to the vegetables that are boiling in the pot. Finally, add the broth and salt and cook until all the vegetables are tender. Then pass the soup through the blender, add milk and mix. Add the spices to the soup, which slowly finds its consistency, boil for 5 more minutes and serve hot.

Turkey Crown


2-2.5kg/4lb 8oz-5lb 8oz turkey crown
olive oil
about 10 thin slices streaky bacon or pancetta
small rosemary sprigs
1 large onion, cut into 8 wedges
For the stuffing

4 tbsp olive oil, plus extra to drizzle
2 medium onions, chopped
3 garlic cloves, finely chopped
50g pine nuts
85g grated parmesan
6-8 slices pancetta, chopped
1 small loaf ciabatta, to give 280g/10oz breadcrumbs
4 tbsp flat-leaf parsley, chopped
1 tbsp rosemary, finely chopped
zest 1 lemon, finely grated
2 eggs, beaten
For the garlic

3 whole bulbs garlic, halved horizontally
1 lemon, cut into 6 wedges
For the gravy

4 tsp plain flour
175ml medium-sweet marsala
850ml turkey or chicken stock

How To Make?

Heat oven to 190C/170C fan/gas 5. Rinse the turkey then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 20 mins per kg, plus 70 mins (or 90 mins when roasting a crown over 4kg). Sit the turkey on a board, very lightly rub all over with olive oil and season with pepper. Lay the pancetta or streaky bacon over the top of the turkey, slightly overlapping to cover it. Tuck the slices under the bird to secure at the bottom. Insert small rosemary sprigs haphazardly between the slices. Season with pepper. Tie the crown across in 2-3 places with butcher’s string, to hold the shape together. Put the onion wedges in the middle of a large roasting tin and sit the crown on top. Cover the turkey with a loose tent of foil, then roast following your calculated time.

Make the stuffing. Heat 3 tbsp of the oil in a large frying pan. Tip in the onions and garlic, and fry for 5-8 mins until softened and starting to turn golden. Push the onions to one side of the pan, then add the pine nuts and continue to fry for 1 min more, stirring the nuts until golden. Remove from the heat and cool slightly. Stir in the remaining oil, all but a small handful of the Parmesan and the remaining stuffing ingredients. Season with salt and pepper. Loosely spoon stuffing mixture (don’t pack it down) into an oiled ovenproof dish, drizzle with a little extra olive oil, sprinkle with remaining Parmesan, then lay a sheet of baking parchment on top. Set aside. Can be made 1 day ahead and chilled.

Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. If you are roasting potatoes put them in now. Roast the garlic. Remove the foil, place the garlic halves and lemon wedges around the turkey, then baste them and the turkey with the cooking juices. Return the tin to the oven and continue to roast for the final 30 mins. To test if cooked, pierce the fattest part of the crown with a skewer – the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.

Remove the turkey, garlic and lemon from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for 30 mins before carving. Meanwhile, increase oven to 220C/200C fan/gas 7. Put the stuffing in the oven and bake for 20 mins, then remove the paper and bake for a further 5 mins until the stuffing is golden.

Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Stir all the sticky bits from the bottom of the tin into the juices. Set tin over a medium heat, add the flour and cook, stirring continuously, for 2 mins. Pour in the Marsala and simmer for 2 mins. Pour in the stock, bring to the boil, then simmer for 5-10 mins or until reduced to your liking. Season with pepper if needed. Strain the gravy into a pan, warm through, then pour into a jug. Serve the turkey garnished with rosemary sprigs, surrounded with the roasted garlic and lemon, and accompanied by the gravy and stuffing.

Cauliflower Gratin


1 small cauliflower
1 cup grated cheddar cheese
1 egg
3 tablespoons of oil
3 cups of milk
2 tablespoons of flour
Black pepper

How To Make?

Cut the cauliflower into florets and place them in a pot.
Add water to the cauliflower and boil it so that it remains alive.
After boiling, drain the cauliflower and place it on the baking tray.
In a bowl, add eggs, flour, milk, oil, salt and pepper and mix.
Pour the mixture you prepared over the cauliflower.
Bake the cauliflower in a preheated 200 degree oven for about 30 minutes.
After 30 minutes, remove the cauliflower and sprinkle grated cheddar cheese on top.
Return it to the oven and cook until the cheddar cheese is melted and browned. 

Aussie Pie


1 onion (finely chopped)
1 clove of garlic
1 carrot
chestnut mushroom
500 grams of beef tenderloin
1 glass of water (can also be broth)
2 tomatoes
1/4 cup tomato paste
2 teaspoons worhcetire sauce
Black pepper
Olive oil

For the tart dough:

215 grams of flour
125 grams of cold butter
1 teaspoon of powdered sugar
1 egg yolk

First, finely chop the onions. Chop the meat into cubes.
Fry the meat and onions in a pan. Then add sliced mushrooms and carrots and mix.
Then add the tomato paste and continue mixing.
After the smell of the tomato paste is gone, add the tomatoes.
After frying them all together, add the marmite and worhcetire sauce.
After adding the broth, cook it in a pressure cooker.
For the tart dough; Add all the ingredients in a bowl and knead.
When the dough has a consistency, cover it with cling and let it rest in the refrigerator.
After the dough has rested, bake it for about 15 minutes with the blind cooking method.
Then divide the dough into small portions. Give a lozenge pattern by laying tart dough on the mortar.
Brush the egg yolk on the dough. Bake in the preheated oven until brown.
You can serve the Aussie pie recipe with homemade ketchup.

Christmas Cookie

4-4.5 cups flour
1 teaspoon ginger
1 packet of baking powder
1 teaspoon cinnamon
1 egg
150 grams of butter
250 grams of honey
1 cup of brown sugar
1 pack of vanilla

4-5 drops of coloring gel (red, white)

1 pack of sugar paste (colored)

Hot To Make?

First, lay greaseproof paper on the baking tray and set the oven to 170 degrees.
Mix the flour, ginger, cinnamon and baking powder in a bowl.
Take the honey, brown sugar, butter and egg in a different bowl and beat with a mixer for 2 minutes.
Add vanilla to the egg mixture and mix again.
Add the flour mixture to the egg mixture and knead by hand.
Open the dough you prepared on the floured kitchen counter and press the cookie molds to obtain small shapes.
Curl one arm of some of the children's shapes inward.
Put baking paper or folded aluminum foil in between. Bake in the preheated oven for about 10 minutes.
Cool the baked cookies at room temperature.
To decorate; Take the sugar paste in your hand and soften it by pressing 1/4 of it lightly.
Roll up the remaining sugar paste. Cut the sugar paste in your hand into thin strips of 5 cm length.
Paint half of these strips with the help of coloring gel and wait for them to dry.
When the colorant dries, take one red and one white strip, wrap them together and form a cane.
Make eyes, mouths and buttons with sugar paste on cooled child-shaped cookies.
Place candy canes inside the folded arm.

You can serve these delicious meals to your loved ones at Atmacha's large and stylish tables.

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