Christmas Eve Dinner
We decided to take it easy this year for the Holidays. Our parents live both in the far north and far south of the country (we are in the middle). Last year, we spend most of Christmas travelling from one to the other. Not this year! We spend December 25 and 26 at my parents and we will be visiting The Boyfriend`s parents over New Year`s. This meant we got to spent Christmas Eve relaxing at home. Of course, with some good food to keep us company 🙂
Christmas Eve Menu
Mangold pie with goat cheese
Green salad with pear
Sticky toffee pudding for dessert
Let´s go with the recipe for the mangold pie for now. The pudding will follow in the next post (I promise, it will be worth the wait :-))
Mangold is also known as swiss chard, our snijbiet or zilverstelen in Dutch. It is one of those “forgotten vegetables” that hardly make it to the dinner table anymore. Such a shame, ’cause it is really tasty and the green leaves so, so healthy! I am glad I discovered this vegetable, which was in my veggies bag the week before Christmas. Perfect timing for this Christmas Eve pie. I did adjust the original recipe a little bit by adding more vegetables instead of only mangold.
- 400 gr mangold (or however much you happen to have)
- Yellow pepper, tomatoes or other veggies you like. Make it colourful!
- 100 gr feta cheese
- 25 gr pumpkin seeds (I didn’t have pumpkin seeds and roasted some almonds instead)
- 1 tsp coriander
- little bit of olive oil
- 125 gr flour
- 60 gr unsalted butter
- 1/2 tsp sea salt
- 4 tbsp soft curd cheese (kwark in Dutch)
Make dough from flour, butter, salt and curd cheese, cover and place in fridge for about 30 minutes.
Wash and cut mangold, peppers and tomatoes. Heat oil and add mangold, peppers (not tomatoes!) and a little bit of water. Cover and let stew for about 5 minutes. Remove from heat and add coriander and pepper.
Roast pumpkin seeds (or almonds or any other nut or seed you like).
Roll dough until it is about 3 mm thick (my dough was much too sticky for this, so I ended up pressing it into an oven dish using my fingers ;-)). Grease oven dish and place dough in it. Put veggies on top. Add tomotoes, if using, and pumpkin seeds. Crumble feta on top.
You can use any leftover dough to cover the pie (As you can see, there was nothing left of my dough…).
Preheat oven to 400 °F (200 °C) and bake pie for about 30 minutes. Serve with a green salad. Mine included pears and my favorite dressing of olive oil, balsamic vinegar, mustard, honey, lemon juice, salt, pepper and a pinch of sugar.