Christmas Casserole with Meatballs

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For two portions:
15-20 meatballs (e.g. Waitrose slightly seasoned Meatballs)
1 red pepper
150g fresh or frozen cranberries
2 handful of frozen chestnuts (Waitrose)
1/3 small courgette
150ml tomato passata
about 100ml vegetable stock
tomato puree 
1 onion
 

Chop the onion, pepper and courgette. Heat some olive oil in a pan and cook the vegetables. Add the vegetable stock and the frozen chestnuts and cranberries.

In a separate pan cook the meatballs until brown and cooked throughout.

When the stock has cooked down to half its volume and the cranberries start to split, add tomato puree and passata to taste. Season with pepper and salt.

Add the meatballs to the sauce and serve with brown rice!

 

Printable PDF version:
Christmas Casserole with Meatballs

 

 

Baked Christmas Apples

for 6 apples:
6 Boskop (sour) apples
a handful of chopped walnuts, almonds and hazelnuts
cinnamon and sugar
marzipan
raisins
 

Preheat the oven for 180°C. Core the apples so that the enough filling can go in the middle and place them in a casserole dish. Cut the marzipan into 1cm strings and put in the middle of the apple. Mix the sugar with cinnamon, the nuts and raisins and add to the middle of the apple so that the apples are completely filled up.

Bake the apples in the oven for about 45 minutes until they are soft and start to break open. Serve with custard.