Simple Christmas menu: quick and festive recipes
Simple Christmas menu: quick starter, main course and dessert
Introduction — A stress-free Christmas: yes, it's possible
Christmas is the perfect opportunity to get together, share, and enjoy a delicious meal. But between the gift-buying frenzy, decorating, and organizing, we often have little time to cook. This simple Christmas menu is designed to help you prepare a festive meal while minimizing time spent in the kitchen and washing up—all while maintaining great taste and presentation.
Each recipe in this article details: the difficulty level (stars), the number of servings , the preparation time , and the resting time when necessary. You'll also find tips for saving time, vegetarian variations, and a selection of essential utensils to get the job done properly.
Starter — Quick scallops in the shell
A chic and quick starter, perfect for beginning a festive meal without any fuss.
Ingredients
- 12 scallops (fresh or frozen)
- 2 tablespoons of olive oil
- 1 finely chopped shallot
- 10 cl of thick fresh cream
- 1 dash of lemon juice
- Salt, pepper
- Fresh parsley (for finishing)
Preparation
- If the scallops are frozen, defrost them and then pat them dry — this is the key to a beautiful searing.
- In a bowl, mix the oil, shallot, salt and pepper. Add the scallops and let marinate for a maximum of 5 minutes.
- Heat a very hot pan (without overloading). Sear the walnuts for 1 minute on each side: they should be golden brown on the outside and soft on the inside.
- Deglaze the pan with the lemon juice, stir in the cream, and let it reduce for 1 to 2 minutes to obtain a smooth sauce without cooking it further.
- Serve in the shells or on small warm plates and sprinkle with fresh parsley.
Pro tip: always dry your scallops before cooking — water prevents caramelization and makes them rubbery when cooked.
A handy tool: for this recipe, a non-slip stainless steel bowl is perfect: marinate, mix, and store without any extra washing up. If you want to reduce waste and save time, it's a smart little investment.
Appetizers — 5 quick and festive ideas
Simple appetizers, easy to prepare in advance or at the last minute.
1 — Goat cheese and honey crostini
- Slices of country bread
- Fresh goat cheese
- Honey, fresh thyme
- Lightly toast the slices, add a drizzle of honey and a sprig of thyme.
2 — Smoked salmon & ricotta rolls
- Smoked salmon slices
- Ricotta (or fresh cheese)
- Dill or chives
- Spread the seasoned ricotta, place a slice of salmon on top and roll up. Cut into slices.
3 — Shrimp & avocado spoons
- Cooked prawns
- Mashed avocado, lime, salt
- Place a gastronomic spoon, add a little seasoned avocado and a shrimp on top.
4 — Mini spinach & feta tarts
- Puff pastry
- Cooked spinach, crumbled feta cheese
- Cut out the dough, fill, bake for 10–12 minutes at 180 °C.
5 — Fruit & chocolate skewers
- Seasonal fruits (pear, apple, grape, berries)
- Melting chocolate for dipping
- Pick out the fruit, dip it partially in the chocolate, and let it set.
Time-saving tip: prepare the elements the day before (fruit cut on the first day unless it turns brown, spreads ready, salmon rolled and kept chilled), then assemble 15 minutes before serving.
Dish — Simplified Chicken with Chestnuts
A fragrant and easy poultry dish that remains affordable and festive — the perfect option if you want a traditional dish without complications.
Ingredients
- 1 boneless capon or small turkey (≈ 1.5–2 kg) or 1 large free-range chicken
- 200g of cooked chestnuts (jar or vacuum-packed)
- 2 sliced onions
- 2 cloves of garlic
- 20 cl of chicken stock
- 2 tablespoons of olive oil
- Salt, pepper, thyme, bay leaf
- Optional: 100–150 ml of cream for the sauce
Preparation
- Preheat the oven to 180°C.
- In an ovenproof casserole dish, sauté the onions and garlic in a little oil until they become translucent.
- Brown the poultry on all sides to obtain a nice color (2–3 min per side).
- Add the chestnuts, pour in the stock, season, and add the herbs. Cover and bake for 45–50 minutes (time will vary depending on size and oven).
- If you want a rich sauce: at the end of cooking, remove the poultry, stir the cream into the juices and reduce for a few minutes over low heat.
- Let it rest for 10 minutes before cutting so that the juices can distribute.
Economical variant: replace the capon with a roast free-range chicken and add a mushroom/chestnut stuffing on the side.
Side dish — Express roasted vegetables
The perfect accompaniment for a colourful and flavourful table: simple to prepare and adaptable depending on what you have on hand.
Ingredients
- 500g of carrots (colored if possible)
- 500g of parsnips or sweet potatoes
- 1 broccoli (or cauliflower, depending on the season)
- 2 tablespoons of olive oil
- 1 tablespoon of honey or maple syrup
- Salt, pepper, sweet paprika
Preparation
- Preheat the oven to 200°C.
- Cut the vegetables into uniformly sized pieces; mix with oil, honey, salt, pepper and paprika.
- Spread on a baking sheet lined with parchment paper; bake for 20–25 minutes, stirring halfway through.
Variation: Add chopped nuts (pecans) 5 minutes before the end for crunch, or orange zest for a festive touch.
Dessert — No-bake Yule log
The sweet star of the menu: a no-bake yule log, simple to prepare, which pleases everyone and can be made the day before so you can be relaxed on the big day.
Ingredients
- 200g of dry biscuits (Petit Beurre, speculoos)
- 100g of melted butter
- 250g of mascarpone
- 200g of dark baking chocolate (or milk/white chocolate according to taste)
- 2 tablespoons of icing sugar
- 1 tablespoon of cocoa powder for sprinkling
- Decoration: chocolate shavings, red berries (optional)
Preparation
- Crush the biscuits into crumbs (using a food processor or a plastic bag and rolling pin). Mix with the melted butter to obtain a crumbly texture that holds together.
- Press this mixture into the bottom of a cake tin lined with cling film to make unmolding easier.
- Melt the chocolate in a double boiler. In a bowl, whisk the mascarpone with the icing sugar and incorporate the lukewarm melted chocolate.
- Pour the chocolate cream over the biscuit base and smooth the surface. Cover and refrigerate for at least 4 hours (ideally overnight).
- Remove from mold, sprinkle with cocoa and decorate with chocolate shavings and some red berries for color.
Tip: for a lighter version, replace some of the mascarpone with drained cottage cheese.
A handy tool: the removable log mold ensures a clean and professional unmolding. Alternatively, use a classic loaf pan and allow the mixture to chill thoroughly.
Vegetarian option — Festive root vegetable lasagna
A generous alternative for vegetarian guests: a butternut squash, spinach & ricotta lasagna (or vegan version).
Ingredients
- 1 butternut squash (or pumpkin)
- 300g of fresh spinach
- 250g of ricotta (or vegan ricotta)
- Ready-to-cook lasagna sheets
- 1 onion, 2 cloves of garlic
- Salt, pepper, nutmeg
Preparation
- Roast the cubed squash in the oven for 20 minutes with a drizzle of oil. Sauté the onion and garlic, then add the spinach and cook until wilted.
- Mix the squash with the ricotta, season. Assemble the lasagna layers (pasta, squash, spinach), finish with a little grated or vegan cheese.
- Bake for 30–40 minutes at 180°C then let rest for 10 minutes before serving.
Variation: add sautéed mushrooms and pine nuts to give it character.
Essential utensils for preparing this menu without stress
Here are 5 utensils that make food preparation faster, cleaner, and more enjoyable.
- Non-slip stainless steel salad bowl — marinate, mix, store.
- Non-stick pan — sear the scallops and brown the poultry without sticking.
- Stable cutting board — fast and safe cutting.
- Removable log mold / cake mold — clean unmolding for dessert.
- Silicone spatula and whisk — for mixing without scratching and scraping bowls.
FAQ — 10 Frequently Asked Questions
1. How to cook a Christmas turkey without drying it out?
Cook at a low temperature, baste regularly (with butter or flavored oil), cook the poultry covered then uncover to brown, and let rest for 10–15 minutes before carving.
2. What are some easy Christmas starters for children?
Mini canapés with fresh cheese, fruit skewers, shrimp and avocado spoons, small verrines of sweet puree — prioritizes visual appeal and a soft texture for younger children.
3. Which no-bake Christmas log is the simplest?
The yule log with biscuit base and chocolate mascarpone cream: no baking required, simple assembly and can be prepared the day before.
4. How to plan your menu so you don't have to rush on the big day?
Plan an order-of-service: prepare desserts and appetizers the day before, cut vegetables in advance, marinate meats/fish, and delegate the plating/serving.
5. What Christmas starter can be prepared without an oven?
Pan-fried scallops, cold verrines (avocado, shrimp), salmon carpaccio, beetroot or vegetable tartare.
6. How to store a homemade yule log?
Keep chilled (refrigerator) covered with cling film; remove 15–30 min before serving for optimal texture if it is too firm.
7. What are some vegetarian alternatives for Christmas?
Vegetable lasagna, roast mushrooms and walnuts, vegetarian Wellington, root vegetable gratin with a vegetable béchamel sauce.
8. How to reheat roasted vegetables without drying them out?
Gently reheat in the oven at 140–150 °C for 8–12 minutes, covering lightly to prevent drying out; or in a pan with a drizzle of oil.
9. Can the aperitif be prepared the day before?
Yes: prepare the elements (spreads, cut fruit, bases) the day before and assemble the appetizers on the day itself to keep them fresh.
10. What utensils are essential for a peaceful Christmas meal?
A large multi-purpose salad bowl, a non-stick frying pan, a stable board, a reliable dessert mold, and a few silicone spatulas/whisks.
Conclusion — Simple, quick, and tasty
This simple Christmas menu is designed to save you time without sacrificing quality: quick starters, easy appetizers, a comforting main course, and a stunning no-bake dessert. With 3–5 well-chosen utensils and a little planning (preparing what can be done the day before), you'll be ready to enjoy the festivities rather than manage them.