F5 – Columnists – Cooking adventure – Christmas dinner: Learn how to prepare four dishes without complications

Hello cooks! Welcome to another culinary adventure!

There is a story that the Christmas dinner arose out of the Christian custom of leaving the doors of houses open and the table set with delicacies on the happy night for pilgrims to come in and unite to celebrate with the local family.

In particular, having studied and read on the subject, I believe that much of the way we prepare Christmas Eve dinner today has to do with the culinary customs of nobles from the 17th century onwards. late adoption by the bourgeoisie. In other words, it means that a respectful dinner has plenty of abundance and large whole animals being served at the table. Sounds a bit like Christmas turkey and sides, doesn’t it?

The point is that there is currently a sort of unwritten booklet on the Christmas table, which changes according to the customs of each place, but invariably includes roast meat and its various sides and, later, dessert.

As a suggestion for the readers, I thought of simple dishes, but they are beautiful. The choice of chicken over turkey has a practical reason – it is almost impossible to find the bird in the wild, without seasoning. Large refrigerators seem to only offer turkey with factory flavors. As this goes against my culinary values, I chose to choose a beautiful free-range chicken that seemed quite meaty. I guarantee you the result is wonderful.

The recipes are quite adaptable. For example, instead of sweet potatoes, it is possible to use potato chips. You can drop the raisins in the mango chutney, and it’s no problem substituting farofa cashews with Brazil nuts. Likewise, the cheese quiche can use options according to the customer’s taste.

So stay home if possible, celebrate with a few people, and go to the kitchen for a nice dinner. Merry Christmas and see you next time!


Serves: 6 people


Difficulty: easy

The roast bird is the main course of the night. The trick to getting the golden color is to use a peeled chicken and follow the two cooking steps, with and without aluminum foil, as described in the manufacturing instructions. Remember that the flavor of rosemary is intense, so some branches will suffice.

1 chicken
500 ml of sparkling wine
Rosemary branches
Salt and black pepper to taste
8 cloves of garlic
3 onions
Juice of two lemons
1 cup (tea) of olive oil
4 sweet potatoes


Difficulty: easy

Many don’t like it, but the point is that meats in general are combined with sweet sauces – a culinary habit that comes from the beginnings. This mango chutney can accompany chicken turkey and also pork knuckle, if that is your choice for Christmas dinner.

1 lemon, peeled and chopped
1 peeled and chopped mango
1 cup of brown sugar
¾ cup of raisins
1 chopped onion
1 cup (tea) of vinegar
1 tablespoon of salt
½ teaspoon ground black pepper
½ teaspoon of cloves
1 tablespoon of grated ginger


Difficulty: medium

An absolute success at the Christmas celebrations of the columnist who writes to you, cheese quiche is one of those recipes to keep and repeat all year round. If you don’t want to use the same cheeses indicated in the recipe, you can substitute them.

Gruyere and provolone can give way to other types that melt well, such as dish or mozzarella. Parmesan can be replaced by a half course. Anyone who doesn’t like blue cheese like gorgonzola can delete it from the recipe. Catupiry, in turn, I recommend the use, because creaminess is fundamental.


For the masses
250 g of wheat flour
140 g cold butter
2 tablespoons of grated cheese
1 teaspoon of salt
1 teaspoon of baking powder
1 tablespoon of sour cream
1 egg

For filling
2 eggs
250 ml of fresh cream
350 g of different grated cheeses (ex: Gruyère, Provolone, Parmesan and Gorgonzola)
400 g of catupiry cheese
½ teaspoon of nutmeg


Difficulty: easy

The most essential item on the menu, farofa is very Brazilian and goes perfectly with meats and sausages. This one has a spicy flavor, which goes well with the mild taste of the chicken.

2 cups of cassava flour
50 g butter
3 tablespoons of olive oil
1 cup of cashew nuts
1 red onion
2 garlic cloves, chopped
¼ cup chopped green perfume
1 chilli
Salt to taste


Difficulty: medium

Legend has it that two French sisters, nicknamed Tatin, invented the delicacy by accident, placing dough on top of the filling and baking the candies. The pie is traditional and delicious. It goes perfectly with ice cream or whipped cream. If you don’t have an oven-safe casserole dish, you can prepare the caramelized apples in a skillet and then arrange them the way the jam will be cooked.

8 Fuji apples
1 and ½ cups (tea) of sugar
75 g butter

For the masses
175 g wheat flour
120 g unsalted butter
1/2 tablespoon of sugar
1/2 teaspoon of salt
3 tablespoons of cold water

Juliana Ventura, 36, is a journalist who graduated from PUC-SP (Pontifical Catholic University of São Paulo), graduated in gastronomy from Universidade Anhembi Morumbi and a children’s cooking teacher.


Instagram: @venturanacozinha

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