Christmas Menu

SCOYA

Would appreciate suggestions for a 'light' starter on Christmas day. Thanks.

liz-paul

You could make some sort fo fish pate. If you take something like smoked mackeral, smoked salmon, crab, prawns etc and blitz it up with sour cream/cream fraiche/cream cheese/mayo/yogurt etc with lemon juice and whatever seasonings you like (spicy etc) & serve it with melba toast or crackers. I did it one year with smoked salmon and tinned crab & because I was on slimming world I used fat free fromage frais and it tasted fine. The best way to keep it fairly light and still tasty would be to use half normal fat product and half low fat.....

kirstysmudge88

How about Soup?

jemb

Sorbet and fruit in a champagne glass. Min stress and effort! Get frozen berries, ie mixed reds and defrost, add to bottom of champagne glass and put sorbet on top. Sugar the glass if you want and Bob's your uncle!

Golden_Anemone

I don't do a starter on Christmas day - we do have bucks fizz for present opening and I suppose that is our starter.

I find that serving a starter takes me away from the food at serving time and can lead to food not being piping hot when served. I really hate food that isn't hot.

*Louise*

Blinis with cream cheese and smoked salmon on top with a small amount of salad on the side.

Don't want anything too heavy - need to leave plenty of room for the main course! :j

continualdiamond

No starter for us. Have breakfast at home (whatever we fancy) then off to my inlaws for xmas dinner and its just that, turkey dinner. Followed by choc fudge cake or pav for pudding, but this year I am taking xmas pudding as only I like it, so bought myself my own portion to take.

liz-paul

What time are you having dinner? We don't have a starter as such normally but around 11:30ish I'll do nibbles (like frozen party food: spring rolls, samosas, chip & dips etc) and then have dinner at 2 or 3pm without a starter.....

nickki44

Melon, with a fruit coulis

Fruit coulis is soooo easy to make, red berries, caster sugar and vanilla extract or lemon juice in a blender and blend to a liquid - it can be frozen and taken out to defrost the night before - pour over your melon, voila

nickki44

jemb wrote: »

Sorbet and fruit in a champagne glass. Min stress and effort! Get frozen berries, ie mixed reds and defrost, add to bottom of champagne glass and put sorbet on top. Sugar the glass if you want and Bob's your uncle!

Love this idea!

But Bob's my husband :eek:

:rotfl:

lisa26_2

I make a nice smoked mackeral pate by blending together smoked mackeral, plain cottage cheese and pink peppercorns (use normal ground black ones if you don't have pink!). It also works with tuna or smoked salmon.