The menu for less than 150 euros that triumphs on New Year's Eve; easy, fast and chic

• How to make an easy, quick and uncomplicated roscón that is healthy and vegan

• The easy and original appetizer and starter to surprise your guests, the puff pastry crown

• Painted appetizers, two simple and quick recipes to look good

To surprise at your next New Year's Eve dinner, or

's meal , you don't need many hours in the kitchen, just good

.

And if you have them, it will not be necessary to invest a large

to prepare a

, rich and

menu , which does not lack one iota of the

of large dinners.

And since the best

do not come alone and appear better after hours of work, we have asked an

in the field,

.

The foodie influencer, with almost 130,000 followers on her

account , is a master at

in a healthy and creative way, with

that we usually have in the fridge or that we find in any

.

A menu for six for less than 150 euros.

With

we have selected these

, a chic alternative to succeed in the great meals that still lie ahead.

In these dishes everything is good, because they are healthy, very quick and easy to make and, in addition, very affordable: this menu for New Year's

,

or

Day is designed for six people and you can prepare it for less than

.

Succeed!

appetizers and entrees

CAMEMBERT DIP WITH PISTACHIO AND CARAMELIZED WALNUTS

• 1 camembert cheese

• pistachios

• Macadamia nuts

• 2 tablespoons of honey

We make cuts on the surface of the cheese.

Mix the honey with the chopped nuts.

Pour it over the cheese and in the air fryer for 12 minutes at 170º or in the oven at 180º for 15 minutes.

SQUASHED POTATOES WITH GUACAMOLE

"A superviral and very rock and roll appetizer to bring joy to those New Year's meals that we eat so eagerly," explains Ana Laura.

• Baby potatoes (I have chosen the ones that cook in a few minutes in the micro)

• Salt, garlic powder and pepper

• Extra virgin olive oil

Baked at 180º (preheated) with heat up and down for 30-40 minutes, depending on the oven.

LEEK PASTRY

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Ingredients

• 2 puff pastry sheets

• 3 leeks

• 1 glass cream

• 1 egg yolk

• 1 tbsp flour

• 1 piece of butter

Cut the leeks into thin julienne strips and cook in water for about 10'.

We put salt.

When they are cooked, drain them very well.

In a casserole we put a piece of butter, add the leeks and turn them around.

We added a tsp.

Flour.

Add the glass of cream and the egg yolk and stir until you get a béchamel-like cream.

Let it boil for 5-8 minutes.

Let it cold down.

Fill the puff pastry.

Paint with egg and bake at 180º for 30 minutes.

First course

OCTOPUS SALMIGUNDI

"A super Christmas recipe that my father prepares Christmas after Christmas, because he knows I love it and it is also a super healthy starter to balance the scales these days. We have used Extra Virgin Olive Oil for the vinaigrette, which is the star of the dish. , ideal for recipes of this style due to its harmonious and balanced flavor", explains Ana Laura.

Ingredients

• 1 cooked octopus leg

• 10-12 cooked prawns

• cooked mussels

• Green pepper

• Red pepper

• Onion

• Extra virgin olive oil

• Apple vinager

For the vinaigrette we will emulsify well 3 parts of oil for one part of vinegar.

Let it rest in the fridge so that all the flavors blend well and serve cold.

You can add more of each ingredient depending on the portions you need.

Main dish

BASS AND PRAWNS CAKE

Ingredients

• 1/2 kg sea bass already cleaned

• 300 gr of cooked prawns

• 3 eggs

• 250 ml of cooking cream

• 2 tbsp fried tomato

• Salt and pepper

To decorate

• Mayonnaise or pink sauce

• Cooked shrimp

• Egg Yarn

First we will cook our already clean sea bass (I ask for it without bones and in fillets from the fishmonger).

About 5-6 minutes, no more because then it will continue to cook in the oven.

In a food processor or food processor, place all the ingredients together with the already shredded sea bass (as I am a mother of little ones, I shred it well with my fingers to make sure that there are no bones left. Shred well and transfer to an elongated silicone mold, in typical plumcake. We place the cake mold inside another container suitable for the oven with water, the water has to reach half the height of our cake mold. We heat the oven to 180º and bake (heat up and down) for a few 25-30 minutes Let cool, unmold and decorate Keep it in the fridge and serve cold.

And for dessert...

CHOCOLATE CHRISTMAS FLOWER CAKE

Ingredients

• 1 package of phyllo dough (6-8 sheets)

• Butter

• Healthy cocoa and hazelnut spread, mine is from

• 400 ml oat drink

• 2 eggs

• Sweetener (erythritol, cane sugar, coconut...)

• 1 lemon peel

• 1 cinnamon stick

• Icing sugar to decorate

This cake is not complicated but it requires time and patience.

We separate our sheets of phyllo dough as we work them.

Grease them with butter and fold them accordion-shaped, then roll them into a flower shape and place them from the center of the mold outwards.

Spread a couple of sheets, instead of butter, with your chocolate cream and follow the same process, I have placed them separately to give it a cocoa flavor throughout the cake.

Bake at 180º for 10 minutes.

Now we prepare the flan with which we will cover it.

We put the vegetable drink to boil with the cinnamon and the lemon.

When it starts to boil, remove from heat.

We beat the eggs with the sweetener and add it to the vegetable drink.

Remove the tart from the oven and pour the flan mixture all over it.

We bake again for 25-30 minutes,

We will check that the cake is done by clicking with a stick.

We can decorate with icing sugar.

BRAIDED WREATH OF APPLE AND RAISINS

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Ingredients

• 1 rectangular puff pastry base

• 50 gr of butter at room temperature

• 30 gr of unrefined cane sugar or sweetener of your choice

• 1 tbsp cinnamon

• 1 apple or 2 if they are small

• 1 handful of raisins

Peel and chop the apple very well.

Mix the butter with the sugar and cinnamon.

We spread it on the puff pastry.

Place the apple and raisins all over the base.

We roll from the longest side of the puff pastry and when we have it we cut the roll in half.

Carefully but without fear, nothing happens because part of the filling comes out in this step, we braid the two parts.

We place the braid in a previously greased round mold, we seal the crown well.

Brush with egg yolk and bake at 180º for 20-25 minutes.

HEALTHY SUCHARD NOUGAT WITH SWOLLED SPELLED

Ingredients

• 200 gr dark chocolate 85% or dark melting chocolate

• 60 g toasted almond butter

• Puffed spelled (the amount you want)

We melt the chocolate, I like to do it in a bain-marie, add the almond butter and mix.

Add the swollen spelled, as much as you like.

Stir well and put in an elongated mold, better if it is silicone so that it is easier to unmold.

Cool in the fridge for a couple of hours, in an airtight glass tupperware.

You can put puffed rice or the cereal you prefer instead of spelled.

You can use another nut or peanut butter...

ALMOND AND COCONUT POLVORONES

Ingredients

• 100 gr cashew butter

• 2 dates and 10 dried apricots

• 30 gr intense unrefined cane sugar

• 50 gr solid coconut oil

• 50 gr melted coconut oil

• 100 gr almond flour

• 50 gr tapioca

• 50 gr coconut flour

• 1 teaspoon cinnamon

• 1 tablespoon sesame seeds

  
  

Process the dried apricots, dates and sweetener and then add the flour, cinnamon and sesame seeds.

Transfer the mixture to a bowl and add the melted coconut oil.

Mix well with the help of your hands and add more coconut oil at room temperature.

Until the mass is compacted.

You can help yourself with a piece of parchment paper to make a ball with the dough, then flatten it with the rolling pin and with a cookie cutter shape the polvorones.

Place on parchment paper on the oven rack, heat the oven to 180º and bake for 5 minutes.

You can decorate with icing sugar.

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