I'm Alicia, a cat-loving, crazy-cooking girl from Brussels, Belgium. I hope you enjoy my blog! If you have any questions, do contact me!
I also love tea so don't hesitate to check out my tea tales ;)

A New Year's Dinner with #CarrefourNYE

A New Year's Dinner with #CarrefourNYE

A while back I was invited by Carrefour (the supermarket chain) to an early New Year's Eve dinner. I had a lovely time and a great meal thanks to them, so obviously I got quite excited when they asked me to try and copy the meal. So I received the recipes, I invited some friends and decorated a table so I could show you, my readers, how easy it is to make an amazing New Year's Eve meal, impress your guests and make yourself proud :) I sure was proud after this feat, and it was thanks to the great produce that Carrefour offered that I was able to get amazing flavors from these recipes!


Here's the menu:

  • Fruity cocktail of prosecco, agrum fruits and passion fruit
  • A soup of jerusalem artichoke and goat's cheese
  • Thai crab cakes with sweet chili sauce
  • Gravad lax with red beet marinade
  • A rack of lamb with mint pesto, creamy wild mushroom sauce and little beets with goat's cheese
  • Hot melty camembert cheese

I didn't make a dessert because I had a guest with fruit allergies and a preference for ending the meal with a plate of cheese, and I have to say, other than the allergies I quite agree with him. I'm not a dessert person and I prefer to end a meal like that with a cup of fruity tea and a piece of chocolate. So that is what we did!



Fruity cocktail: 

  • 1 bottle of Prosecco
  • juice of a clementine
  • juice of a lime
  • the seeds of a passion fruit
  • the juice of 1⁄4 grapefruit
  • elderflower sirup
  • for decoration: berries

Place the champagne glasses in the freezer about an hour before serving. mix all the juices together and stir in the passion fruit. In each glass, place a berry and add 2cl of elderflower juice and the fruit juice mix. fill the rest of the glass with Prosecco and serve immediately.

Jerusalem artichoke soup:

  • 500g jerusalem artichoke
  • 200g chestnuts (pre-cooked,vaccuum packed)
  • 1 onion, chopped
  • 70 cl vegetable stock
  • 25cl cream
  • 25cl milk
  • butter
  • nutmeg, pepper, salt
  • 75g fresh spreadable goatscheese
  • 20cl milk
  • 20cl cream
  • salt, espelette chili

Peel the artichokes, cut them in cubes and cook them in some butter with the onion. After 5 minutes, add the chestnuts and the stock. Bring to a boil, then reduce the heat to medium and leave to simmer for 20 minutes. Add nutmeg, salt and pepper as you wish. Blend everything. Afterwards, add the milk and cream to make the soup smooth. 

To top it with the goat's cheese, heat some milk and add the goat's cheese. add salt and pepper and some whipping cream. Froth it up with a whisk and carefully add some to each serving of soup. Top it all off with some espellete chilli. 

Thai crab cakes:

  • 1 conserve of king crab
  • 200 gr white fish
  • 1 stick of lemongrass
  • a handful of green beans
  • a couple of spring onions
  • 1 bush of coriander
  • 2 tsp of red curry
  • 2 tsp cornflower
  • 1 bush of Thai basil
  • 1 lime
  • your favorite sweet chili sauce

Remove the crab from the conserve and leave to drain. Cut the white fish into cubes and chop the lemongrass finely. Do the same to half of the coriander and basil, blend everything together, together with the curry and cornflower, so it becomes a homogenous mass. 

Chop the green beans and the spring onions and mix into the pâté.

Cover your pan with a layer of oil and once it is hot, add a spoonful of the crab mix and cook in the oil until it becomes nice and golden.

Serve with slices of lime, the chili sauce and some more of the coriander and basil.

Gravad lax:

  • 1 large piece of salmon (about 500 gr)
  • 2 pre-cooked red beets
  • 1 piece of horseradish, grated
  • 8 tsp kosher salt
  • 4 juniper berries
  • 8 tsp cane sugar
  • 1 orange (bio)
  • 2 lemons (bio)
  • 1 bush of dill
  • good, salted butter
  • artisanal bread
  • some cress
  • 1 pot of sour cream


Blend together the red beets and juniper berries. Add the zest of 1 lemon and the orange as well as the horseradish. Stir in the salt and sugar. Place the salmon on some clingfilm on a dish and cover with the red beet marinade. Roll up in the clingfilm and leave in the fridge to cure for 24h.

Remove the cure and chop up the dill to cover the salmon with. Place back in the fridge to keep cool.

Once ready to serve, take the salmon out of the fridge. With the sour cream, some lemon zest, dill, pepper and salt, make a sauce that goes with the cured salmon.

Slice the salmon and serve with the sour cream and bread. Decorate with some cress.


Rack of lamb with mint pesto, beets and creamy wild mushroom sauce:

  • 1 rack of lamb, cleaned
  • 2 tsp of mustard
  • some sunflower oil
  • a couple of garlic cloves, minced
  • a bush of mint
  • 150 gr roast pine nuts
  • some good olive oil
  • juice and zest of a lemon
  • 100 gr grated parmesan cheese


for the beets:

  • 3 different colored beets (red, yellow and chioggia)
  • 3 cloves of garlic
  • 1⁄2 spreadable goat's cheese
  • 1 teaspoon of cumin
  • 100 gr flour
  • 50 gr butter
  • 1 egg yolk
  • olive oil
  • edible flowers and cress


for the mushroom sauce:

  • 400 gr mixed wild mushroom
  • 2 dl cream
  • some cognac or port
  • a small jar of stock
  • butter
  • pepper & salt
  • some cornflour

Cook the peeled beets for 1 hour and a half in the oven (220°C) by placing each beet in some aluminum foil with a clove of garlic and olive oil. 

When they are done, leave to cool. While they are cooling, make the cumin crumble by adding the butter, flour, cumin, egg yolk, salt and pepper together and cook until you get a crumble. Place the crumble in the oven for 15 minutes at 180°C until it dries out. Arrange the beets on a dish, add some dollops of goat's cheese and cover with the crumble. Finish off with some edible flowers.

Cover the rack of lamb with a mix of the mustard, minced garlic and sunflower oil. Place in the oven for about 20 minutes on 180°C, depending on its size. Keep a close eye on it.

Make the mint pesto by blending together the fresh mint leaves with some good olive oil, a clove of garlic, parmesan, juice and zest of a lemon and the roast pine nuts.

Serve the mint pesto on top of the lamb when serving.

Finalise your festive dish with a creamy mushroom sauce! Yay! Almost done ;)

Cook your mushroom mix in some good butter. When softened, add the cream and stock and leave to simmer and thicken. You can add some cornflour to make it thicken faster. Season if necessary and serve next to the lamb and beets.

Hot melty camembert:

  • 1 camembert
  • honey
  • a mix of seeds and grains
  • bread for dipping

Take the camembert out of its wooden box and cut off the top white skin. Place back in its container and add some honey and seeds. Place in the oven at 210°C for 5-10 minutes. If you like, place underneath the grill for a minute or so and serve with some bread. 

Voilà, this was my pre New Year dinner! I hope you enjoy some of these recipes for your own dinner.

I wish you all an amazing Christmas and a fantastic New Year! What are your plans for the end of this year?

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