Simple 3-course menu

Plan 3-course menus with brains 

Occasions for a menu there is enough. While on the wedding day there is more of a menu for two, on birthdays it is Christmas or Easter often about entertaining many guests. The most important thing is to plan and organize the meal so that you don't stay in the kitchen like a servant. Thanks to the following tips, you can relax and sit down at the table with the guests.

• When preparing the recipes, take note of the dietary requirements or the eating habits of the participants. Choose vegan or vegetarian if needed dishes. Tip if vegans and meat lovers dine together: prepare this meat separately too, then vegans can apply to the vegetables keep. Don't forget to refine it neither with bacon nor with butter.
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• Prepare all dishes as much as possible. Freshen up asparagus you can, for example, peel it the day before and wrap it in a damp towel in the refrigerator to store. That saves you time on the day of the 3-course menu.
• Think of different menu suggestions and cook them in your kitchen in your mind. Think about what you can cook in the oven. Take into account the technical equipment you have, such as cooling options, pots and dishes.
• Usually a cold starter makes more sense than a warm one. Put these dishes out of the refrigerator on plates. It's easy and quick. To warm up a soup, on the other hand, requires your presence in the kitchen.


Starter for a Christmas menu - recipe for mussels au gratin

If you prepare not just a dish, but a Christmas menu for Christmas ...

• Most of the main course should be able to be cooked in the oven. roast meat or casseroles are therefore more suitable than steaks. cutlet can be prepared quite well on the baking sheet.
• For dessert are creams or pudding a good choice. Even ice cream it is an option. A fruit salad is less suitable because you have to prepare it fresh.

Starter of the simple menu

You can prepare this menu entirely the day before. Larger groups are also no problem with this 3-course menu. The starter consists of pancake rolls with tuna filling, which you can easily prepare the day before.

1. Whisk them up Eggs with 200 milliliters milk, a pinch of salt and the flour to a smooth dough. If it seems too tight to you. add some more milk. The dough now has to rest for an hour.
2. Thaw the spinach leaves over a sieve. Mix the butter, tuna and capers together. Season to taste with salt and pepper.
3. Bake three of the batter pancakes. Let these cool down a bit before you spread the spinach on top. Spread the tuna butter on top and roll the pancakes into a firm roll. These are individually wrapped in aluminum foil and stored in the refrigerator until shortly before eating.
4. Cut the pancakes diagonally into two centimeter wide slices. Spread some brightly colored lettuce leaves on six cake plates and put three letters on each. Round off the starter with a dollop of cream horseradish, which you place on one of the leaves.

Delicious colored cabbage from the baking sheet

The rustic main course is a variation on cabbage rolls that go well with autumnal occasions. The main course consists of large cabbage leaves with minced meat balls. It either comes on the table with the sheet metal or is transferred to a large plate. You can also prepare this dish well.

1. First, fill a large bowl with cold water and add ice cubes. You need the ice water for blanching.
2. Carefully peel off the leaves from the cabbages. You need about 750 gram leaves of each variety. Boil the leaves in small portions in salted water for about three minutes. You have to be able to move around in the pot. Lift the leaves out of the boiling water to immediately scour them in the ice water.
3. Crumble the crackers and mix them with the minced meat and eggs. Mix in a teaspoon of salt and half a teaspoon of pepper. Now you need to shape balls the size of a chicken egg from the dough.
4. Grease a baking sheet and spread the cabbage leaves on it. Place the meatballs and tomatoes on the leaves. Now all you have to do is pour in the broth and season with salt, pepper and nutmeg. Tip: Briefly dip the tomatoes in boiling water to remove the peel.
5. Put the baking sheet in the oven at 200 ° C for 20 minutes. Take it out of the oven and cover with aluminum foil. It should be in a cool place until the next day.
6. About 20 minutes before eating, put the tray with the cabbage in the oven for 15 minutes at 180 ° C. After the cooking time, put it on a large board to put it on the table. It is a simple main course, but its appearance is particularly effective.

Caramelized apple tarts as dessert

The menu impresses with its combination with the exotic starter and a French dessert. as dessert every guest gets a little caramelized Apple Cake.

1. First knead the flour, butter, egg, sugar and a pinch of salt with your hands to make a shortcrust pastry. Shape it into a ball. It should be wrapped in cling film in the refrigerator for at least half an hour.
2. Cut the apples in half to remove the core. Quickly peel the fruits and rub them with lemon juice. This way the pulp stays white.
3. Divide the butter between six ovenproof molds. These must either have a vertical edge or be slightly larger at the top than at the bottom. Put the molds in an oven preheated to 220 ° C. Scatter the sugar in as soon as the butter has melted. Wait until the sugar turns a light brown color.
4. Take the molds on the oven and reduce the temperature to 200 ° C. Place an apple in each mold with the cut surface facing up.
5. Roll out the dough about an inch thick and cut out six lids. These should be slightly larger than the top of the molds. Place the lids on the apples and press the dough against the inside of the molds.
6. Now put the whole thing in the oven for 25 minutes. Overthrow each of the little ones cake on its own plate as soon as it has cooled down a little. Wrap a hot, damp cloth around each mold to lift it off after about five minutes. You have six small caramel-coated cakes on your plates.
7. Put two apple fritters in front of the Serve for 30 seconds in the microwave (800 W). The tartlets taste lukewarm best. Put a dab of spray cream on each of the tartlets.

It's a simple meal, but with enough flair to be a festive menu at the same time. The biggest advantage of this menu is that you are with your guests most of the time and you don't have to go to the kitchen all the time.