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A healthy festive menu (for holidays)

15 December 2014

Borges - Mediterranean cuisine. A healthy festive menu (for holidays)

A festive meal does not have to be heavy or unhealthy. The Mediterranean cuisine, so rich in flavors and textures, is a great ally for taste and health, both in everyday meals as in holidays.

A three cheeses and nuts pate, sautéed pasta with clams and salmon, and little bags of apple and raisins for dessert. This is our proposal for a simple and healthy menu which combines sea, land and sweetness.

In the pate we will replace the cream with evaporated milk, which has less fat; pasta is sautéed with clams juice itself, without using heavy sauces; and the dessert is an original review of the popular recipe for apple strudel, lighter and with less calories. Three easy dishes to prepare, rich and healthy… Enjoy!

Starter: Three cheeses and nuts pate.

* 180 gr. cured cheese
* 180 gr. blue cheese
* 200 gr. creamy cheese (spreading)
* 30 gr. nuts
* 160 gr. evaporated milk

Remove the bark of the cheeses and cut into small pieces. Add all ingredients to blender cup (chopped cheese, cream cheese, evaporated milk and nuts) and beat until you get a homogeneous mixture. You can add a touch of nutmeg and black pepper if you want.

You can substitute the cured cheese for another one, or mix both varieties. To give extra flavor to nuts, you can toast them in the oven for 8 minutes before adding them to the mix.

Main course: Pasta with clams and smoked salmon

* 500 gr. pasta (spaghetti)
* 250 gr. clams
* 200 gr. smoked salmon cut into pieces
* 1/2 cup white wine
* 4 cloves garlic, peeled and cut into slices
* Half onion
* Borges Extra Virgin Olive Oil
* Parsley

Cook the pasta. Drain well, add a little extra virgin olive oil and set aside. Cover with extra virgin olive oil the bottom of a deep skillet or saucepan, sauté the garlic and chopped onion. When they begin to brown add the clams, white wine, salt and pepper. Cook 5 minutes with high heat. Finally, add the pasta and chopped smoked salmon. Remove well and serve. You can finish the dish with a little chopped parsley on top.

Dessert: Little apple and raisin bags

* 3 apples
* 4 sheets of filo pastry (brick pastry)
* 20 gr. butter
* 60g. raisins

Peel and cut apples into small pieces, add them to the pan with the butter and let them soften. Add the raisins and cook another 5 minutes. Remove from heat and set aside. Spread sheets filo pastry and place the mixture in the center. Close the sheets as if they were tiny bags and tie them using kitchen twine.

Cover a baking tray with baking paper specific and place the bags in it. Bake at 190°C, and they will be ready in about 8 minutes.

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