Video: Easy appetizers for Eve and Christmas that look like haute cuisine

The main courses of the Christmas Eve dinner or Christmas lunch do not leave much room for culinary adventure, because failure with them can be disastrous. However, appetizers are an area that is more prone to spread: if one is not there much or does not convince the guests with its modernity, it is not a drama either.

The peck we recommend for this year’s parties is quite fancy, but at the same time easy to execute. Its author is SofĂ­a Janer, whom some of you will remember from her passing masterchef. Sofia, who works at the wonderful patisserie La Dramerie among other projects, suggests some mini pizzas airbag, a low temperature yolk with mushroom cream served in the same eggshell and a tartare on a croissant toast. It sounds complicated, but everything is done quite quickly and is available to anyone. If you want people at home to think haute cuisine is yours, be sure to watch the video above.



For 6 mini pizzas

  • 12 wonton wafers (sold in oriental supermarkets)
  • 1 can of fried tomatoes
  • 1 pear tomato
  • 1 clove of garlic
  • 1 burrata
  • 1 bunch fresh oregano or basil
  • olive or sunflower oil
  • extra virgin olive oil
  • salt and black pepper
  • salt flakes
  • Sugar


  1. In a pan or pot, brown the melted garlic with the side of a knife in a little oil over medium heat.
  2. Add the fried tomato and cook until it thickens and resembles a sauce.
  3. Peel and core the pear tomato and cut into small cubes.
  4. Once the sauce has reduced, add salt, sugar and pepper to taste, add a handful of fresh oregano leaves and the diced fresh tomatoes. Mix lightly and remove.
  5. Heat a pot with plenty of oil or use a deep fryer.
  6. Brush the edges of the wonton dough with water, place a wafer on top of each and seal it with a cup pat (see video).
  7. Fry the wafers in plenty of hot oil until they soften and brown on both sides. Leave on absorbent paper.
  8. Spoon a tablespoon of tomato sauce over each wonton puff and spoon a tablespoon of the inside of the burrata (the stracciatella). Garnish with fresh oregano or basil leaves, salt flakes, extra virgin olive oil and pepper.



For 4-6 people

  • 1 or 2 croissants (depending on size)
  • 200 g beef fillet or bambilia
  • 1 egg yolk
  • 1 pickle
  • 1 shallot
  • caper
  • Tabasco or habanero chili sauce
  • old fashioned mustard
  • Perrins sauce
  • Soy sauce
  • extra virgin olive oil
  • Salt and pepper
  • Straw potatoes for decoration


  1. Freeze the croissants.
  2. Cut them into thin slices and bake them in the oven at 170 degrees for about 5 minutes.
  3. Cut the meat to taste and finely chop the cucumber, shallot and caper.
  4. In a bowl, add the ingredients as desired as they are mixed: yolk, mustard, Perrins sauce, soy sauce, pickle, shallot, capers, Tabasco or habanero chili sauce, salt, pepper and the meat.
  5. Mix and dress with extra virgin olive oil.
  6. Place the toasted croissants on the base of a plate and divide them Steak with tartar sauce for each of them. It can also be made in quenel form (see video). Garnish with a potato straw to flavor the meat.


Important: you will need an eggshell cutter – they are sold in markets and food stores – and a container for the eggs (it can be the same cardboard box in which they are sold).


For 6 people

  • 6 eggs
  • 4 shallots
  • 200 grams of death trumpets (or boletus)
  • 250 g of liquid cream
  • 30 g of butter
  • 1 village bread (loaf)
  • chopped chives
  • Nutmeg
  • salt and black pepper


  1. Finely chop the shallots and brown them in a pan with butter and a little salt.
  2. Add the chopped mushrooms and cook for another 5 minutes.
  3. Add the cream, grate the nutmeg and season with salt and pepper.
  4. When it reduces slightly, add the chopped chives and set aside.
  5. Cut the bread into thick strips, removing the crust. Bake them in a toaster, in the oven or in a pan with butter.
  6. We cut the eggshells with an opener (see the video)
  7. Empty almost all the white of the eggs and leave the yolk inside. Use the white for other preparations.
  8. Heat water in a pot without boiling and put the eggs on top. Let them float until the white starts to turn white. Remove the eggs and place them in a paper egg cup.
  9. Spread the mushroom cream over the eggs. It can be done with a teaspoon or a pastry bag. Decorate with chopped chives. Serve the eggs with the bread spread.

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