Our Christmas Eve Dinner is not as fancy as you would expect.
Never has been. But then on the other hand, Christmas was never much about food in my family…
When we were children my Mom had not too much time to cook up a storm and so we always had some soup for lunch before we left the house with our Dad and Mom was left at home to do the git wrapping and decorating the Christmas tree…
Dinner was always light too: I remember many Christmas Evenings where we had lots of yummy sandwiches made by my Mom.
The past few years Mom and I were cooking together but even then we all opted for something light for the evening dinner. Last year we had yummy fish… this year we went back down memory lane and my brother and I decided to have sandwiches. My parents recently found their love for sushi – so a plate of assorted sushi was their choice this year.
Yesterday we had some yummy veggie-strudel with salad for lunch. (no pic sorry, I forgot to take one and when I remembered it was all gone and all I could have photographed were some left over crumbs in our plates… :) So yes, it was very yummy!
Here is the recipe for the Veggie-Strudel:
1 leaf china cabbage
1 red bell pepper
4 spring onions
30 gr bean sprouts
1 TL confectioner’s sugar
1 Tbsp Sherry (medium dry)
50 ml veggie broth
1 small garlic
1 tbs grated ginger
1 Tbsp parsley
some lemon zest
4 sheets yufka
50 gr brown butter
Cut all the veggies into small cubes or julienne.
Melt sugar in a hot pan, add veggies and sweat a few minutes, deglaze with Sherry.
Add veggie broth, cook over low heat for 1-2 minutes. Later add garlic and lemon zest. Add ginger, parsley, season with salt.
Preheat oven to 200°C.
Brush Yufka sheets with brown butter, put veggies on dough and form a strudel. Brush with brown butter on top. Bake strudel for about 15 minutes.
You can serve the strudel with some yoghurt dip (just add some chives to a plain yoghurt, season with salt, pepper and garlic) or – like we did this time – with chinese cabbage salad with French Dressing.