Steamed Trout with Dill Potatoes and Lemon Wedges
Main Course
Festive Beef Roast with Herb Crust
Main course
Red Cabbage with Potato Leek Gratin
Casserole
Salt Crust Trout with Marjoram and Lime
Main Course
Hearty Meat Pie
Pastes
Variations of Dip Sauces
Sauces
Braised Hare in Red Wine Herb Sauce
Main course
Saddle of Venison with Quince-Rosemary Chutney
Main Course
Kale Salad with Duck Breast and Caramelized Almonds
Salad
Shortcrust Pastry Cookies with Colored Candies
Cookies
Creamy Parsnip Potato Soup
Soup
Duck Breast on Red Cabbage with Polenta Parmesan Cream
Main Course
Orange Biscuits
Biscuits
Coconut Cocoa Splitter Cookies
Cookies
Asian Broth Fondue with Fish and Meat
Soup
Marinated Salmon with Dill-Mustard Dip
Finger Food
Salmon on Potato-Vegetable-Bed
Main course
Braised Goose Legs with Prunes
Main course
Seitan Roulades with Smoked Tofu
Main Course
Creamy Cashew Fondue
Dips
Filo Pastry Flowers with Vegetables
Finger Food
Festive Tricolore Skewers
Appetizers
Creamy Jerusalem Artichoke Soup with Hazelnut Spinach Pesto
Soup
Braised Red Cabbage with Apple
Vegetable dish