Instructions Batch Cooking Christmas

Prepare vegetables: Wash green leaves; Wash and peel apples from salad in segish and turkey in small pieces; Chop the rosemary and finito parsley. Book everything separately in Foodsaver® containers.

Make the vinaigrette for salad with olive oil, balsamic vinegar, mustard, honey and salt. Book in Foodsaver® containers.

Prepare turkey filling: Wash, peel and cut apples destined for turkey, in small cubes. In a bowl add the apples, bread grated, naoses chopped, 2 teaspoons of rum and dehydrated plums. Mix well. Open the breasts Having a cross section without getting to separate the halves, fill with the mixture and bride (tie it). Then prepare a dressing with honey, mustard and narnaja. Napar the turkey with the dressing and reserving in vacuum sealed bags Foodsaver® to baked on Christmas day.

For tacitas: Cut the small mushrooms. In a pan with a little oil, sauté the mushrooms, for about 5 minutes. Once ready, mix with ricotta and cream cheese and stir up to form a pasta. Book in Foodsaver® containers to mount the Christmas Day.

For the sauce: put in a pot the fruits of the forest along with half the sugar and lemon juice. Cook first over high heat and then progressively lower for 20 minutes. Stir occasionally. There has to be a rather mellow consistency, not dense like a jam.

For the Panacota: Put the gelatin in leaves soaking in cold water for 5 minutes.

While putting the cream with the rest of the sugar and the vanilla essence. Cook over high high heat without stopping to remove. Shortly before it starts to boil from the fire and add gelatin into leaves or powder. Remove well until the gelatin is completely dissolved.

Pouring the Panacota in individual cups: put a sauce layer at the bottom of the vessel, then a layer of panacota, another layer of sauce and another layer of panacota. The Christmas Day Decorate with cranberries