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67 recipes that never fail

22 mayo, 2021

This Christmas, when only a few of us can get together, it will serve as a push for many to put on their aprons and take command of the kitchen. If the panorama overwhelms you (and if not, also) do not despair because we are here to help you this Christmas with 67 recipes that never fail.

We like to play it safe and have recipes on hand that make it easier for us to assemble the Christmas meals. This year we deserve to enjoy without complications, so here are our infallible recipes grouped by “appetizers”, “starters”, “main dishes”, “side dishes” and “sweets”. So that everything is simple.

71 quick and easy dessert recipes

Quesadilla Hack Three Delicious And Easy Triangle Filling Ideas


Melon skewers with crunchy ham

melon skewers with crispy ham

We place a sheet of absorbent paper in the plate of our microwave and, on it, two slices of ham. We cover with another sheet of paper, place two more slices and finish covering with a third sheet of paper. We put in the microwave and program two minutes at maximum power. We check if they are dry and crisp enough (taking into account that when they cool they harden more). If this is not the case, we will schedule another minute. Let cool and crush with a mortar, grinder or rolling over it. We take melon balls with the help of a ball scooper (if you do not have you can cut cubes with a knife), we dry slightly, we string two per skewer and reserve. At the moment of consumption (not before so that the ham remains crunchy) we sprinkle generously with the crushed ham and ready to serve.

You can check the full recipe here.

Mussels with tiger milk

mussels in tiger's milk
  • Ingredients for six people: 100 ml of white wine, 1 kg of clean fresh mussels, 10 g of fresh ginger, 1 red onion, celery, fresh coriander, 125 g of Greek yogurt, 50 g of yellow chili paste and 40 g of lime juice.

  • Elaboration: We clean the mussels well and steam them with the white wine. With a strainer we filter the liquid and reserve it. We remove one of the shells from the mussels and cut the barbs with scissors, if any. We place the mussels in a serving dish with the shell facing down. Chop the ginger, half a red onion, the celery and the coriander. We put them in a bowl and add the filtered cooking liquid, the yogurt, the yellow chili paste and the lime juice. We blend everything with the help of a hand mixer or the Thermomix. We pour the sauce into a jug and fill the shell of the mussels. On top we distribute the rest of the finely chopped red onion and serve immediately.

You can check the full recipe here.

Mozzarella bites

mozzarella bites
  • Ingredients for four people: 24 fresh mini mozzarellas (mozzarella pearls), 10 g of wheat flour, 1 egg, breadcrumbs, 20 g of grated Parmesan cheese, salt, ground black pepper and extra virgin olive oil for frying.

  • Elaboration: Drain the mini mozzarellas and dry them well with absorbent paper. It is important to remove as much liquid as possible so that they do not jump or open when frying. Salt and pepper and sprinkle with the flour, which are covered on all sides. We prepare everything necessary for the batter. We beat the egg in a deep bowl and in another bowl we mix the bread and grated cheese. We pass the mini mozzarellas through the egg and then through the bread and cheese mixture. We repeat the operation to create a double breading. Heat plenty of oil in a saucepan, enough to cover the balls when frying. When the oil starts to smoke we submerge the balls in the saucepan and do not touch or move them. They only take a few seconds to brown because the oil is so hot. Remove, draining excess oil, and serve immediately.

You can check the full recipe here.

Other appetizer recipes

hash browns and mint


Stuffed purple onions

stuffed red onions
  • Ingredients for six people: 6 red onions, 6 sun-dried tomatoes in oil, 60 g of breadcrumbs, 80 g of grated Parmesan cheese, 24 toasted almonds, salt, ground black pepper, fresh thyme and extra virgin olive oil.

  • Elaboration: We peel the onions and cut a little from the upper and lower ends so that they serve as a base and do not tip over. We cut in half and empty very carefully, leaving the two outer layers intact. Nothing happens if we pierce the base, we can cover it with a piece of the onion that we have removed. Chop the onion pieces that we have emptied and poach them in a pan with a little extra virgin olive oil for 10 minutes. Add the breadcrumbs, the dried tomatoes and the almonds, both finely chopped, and the grated Parmesan cheese. Season to taste. Fill the onions with the mixture and cover with a little more grated Parmesan cheese. We place in a baking dish and drizzle with a drizzle of oil. Cook in the oven, preheated to 200 ºC with heat up and down, for 20 minutes. Remove from the oven, decorate with fresh thyme and serve immediately.

You can check the full recipe here.

Spiced vegetable cream with carrot and pumpkin

1366 2000 31
  • Ingredients for four people: 15 g of extra virgin olive oil, 200 g of chives, 1 clove of garlic, a pinch of chilli pinch, 5 g of ground cumin, 5 g of dried dill, 600 g of pumpkin, 150 g of potatoes, 100 g carrot, 600 ml of vegetable broth, Greek yogurt, pumpkin seeds, fresh coriander, salt and ground black pepper.

  • Elaboration: Heat the oil in a saucepan and add the chopped chives, the minced garlic clove and the chilli. Sauté for two minutes. Add the cumin and coriander crushed in a mortar and cook for two more minutes. When the chives are soft, add the chopped pumpkin, potato and carrot. Sauté for five minutes, add the broth and cook for 25 minutes or until the vegetables are soft. Season with salt and pepper. We grind everything well until there are no stumbling blocks. Lightly toast the pumpkin seeds in a pan for two minutes and set aside. We serve the cream accompanied by Greek yogurt, pumpkin seeds and fresh coriander.

You can check the full recipe here.

Soup of fish and seafood

1366 2000 15
  • Ingredients for six people: 1.5 l of fish broth or stock, 20 raw prawns, 350 g of clams, 700 g of white fish (cod, monkfish, hake …), 1 small spring onion, 1 small leek, 1 small celery, 1 medium carrot, 1 tablespoon of chorizo ​​pepper pulp, 1 bay leaf, 1/2 teaspoon of sweet paprika, hot paprika to taste, a pinch of saffron, 120 ml of Pedro Ximénez, ground black pepper, fresh parsley to taste, thyme dry (optional), salt and extra virgin olive oil.

  • Elaboration: We soak the clams in cold water with salt so that they loosen the possible remains of earth. Meanwhile we prepare the vegetables; wash and chop the carrots, leek, celery and chives. We peel the prawns and reserve. Heat a little oil and sauté the vegetables, along with the bay leaf and the chorizo ​​pepper pulp, for 8 minutes. Season to taste. Add the paprika and saffron, stir and water with the Pedro Ximénez. When the alcohol evaporates, add the broth and cook for 10 minutes. We blend with the mixer to undo most of the vegetables, which will thicken it. We add the clean and chopped fish; after 5 minutes we add the prawns. When they start to take color, add the clams well drained and rinsed, cover and wait for them to open. We remove the bay leaf, adjust the salt point and serve immediately with a parsley, dill or thyme to taste.

You can check the full recipe here.

Other starter recipes

zucchini ravioli stuffed with prawns

Main dishes: vegetables, fish and meat

Black Garlic Risotto with Crunchy Parmesan

black garlic risotto
  • Ingredients for two people: 100 g of onion, 700 ml of vegetable broth, 10 cloves of black garlic (a whole head), 40 g of butter, 60 g of Parmesan cheese, 200 g of arborio rice or carnaroli (special for risotto), 1 lime, 50 ml of white wine and salt (optional).

  • Elaboration: We grate the cheese and prepare the crunchy ones by placing four small mounds on a baking tray covered with a silpat or parchment paper. Bake at 180ºC for 5 minutes or until they start to brown. Let cool until serving time. We crush the garlic cloves together with the vegetable broth, transfer it to a saucepan and keep it warm over a very low heat while we continue preparing the rest of the ingredients. The next thing will be to peel and cut the fine brunoise onion and fry it in a saucepan using half of the butter as fat. When the onion is translucent, add the rice, stir and fry for a minute. Next we add the white wine, increase the power of the fire and let the alcohol evaporate before starting to add the broth. We will do this saucepan by saucepan, without adding the next until the rice has absorbed all the liquid. We stir throughout the process so that the rice releases its starch and binds the grains, turning it into a creamy bite. At 18 minutes our risotto will be almost ready and we will only have to add the grated Parmesan cheese and the rest of the butter. We stir, adjust the salt level if we consider it necessary and let it rest for a few minutes before serving with the crunchy Parmesan and lime zest all over the surface.

You can check the full recipe here.

Baked turbot

baked turbot
  • Ingredients for four people: 1 clean 1.2 kg turbot, 200 g of fresh peeled prawn tails, fresh parsley, sweet paprika, 2 cayenne chillies, 2 cloves of garlic, extra virgin olive oil, 2 onions, 3 potatoes, 150 ml of white wine dry, cider vinegar spray, salt and ground black pepper.

  • Elaboration: We wash the turbot under the cold water tap to remove the slime that covers it and remove the remains of blood that it may contain inside. We peel the potatoes and onions and roll. Place in a clay dish, season and sprinkle with extra virgin olive oil. We take the source to the oven, preheated to 190-200º C, and cook them for between 20 and 30 minutes. The exact time will depend on the thickness. Meanwhile we prepare …