You probably haven't started the countdown for the Christmas. But (almost) surely you already have thought to all you have to do and work hard to prepare the menus of the feasts. A thought that, for many, is a nightmare. But something can be done for lighten load and arrive at the end of December with most tranquility. And even with less unnecessary expenses, fewer leftovers in the fridge and less wasted food. Now is the right time to organize the calendar of feasts end of year. Also regarding lunches, dinners and dinners. Taking cue from mindfulness, one can concentrate on the first, the after and the during, focusing on everything that one must (but above all what one does wants) to do on the occasion of these feasts. And get organized so that everything is easier, less tiring and less stressful.
Decide on the mood of the holidays
Do you want a sumptuous dinner e traditional, or a menu that amazes everyone? You are a sorceress cookers or you're a beginner, and therefore you fear a failure? In order not to be overwhelmed by the appointment with the holidays it is good to have clear ideas. Immediately. Therefore, to think what kind of lunch do you sucks, also depending on the type of guests sitting at the table, and assessing their skills as chefs. If you feel safe, you can to plan what to do and when to do it, so as not to get in trouble at night eve. If, on the other hand, you are not very adept at cooking or you don't love to cook, then it is good to organize where and when to make the best purchases of ready meals (but of quality) to make a great impression anyway with guests.
Order in gastronomy (even at the super)
The classic and reassuring delicatessens they are always a resource, particularly when there are important meals to prepare. Except that, at Christmas, they are takenassault. Therefore, it is necessary to order in time what you want, to avoid the risk of "Overbooking". The alternative is the large distribution chains: from long S to Hyper, they make glossy catalogs for parties, where you can choose dishes of gastronomy, desserts, wines and everything you need for to celebrate properly. It can be ordered directly in stores or online and pick up (or have them delivered) when it's convenient.
To better organize your lunches feasts, think about how many people you will cook and calculate how big they should be portions. Planning portions for all foods will give you a pretty good idea of how much you will need to cook and will prevent you from falling into the temptation of to buy too much. And maybe, then find you the fridge full of leftovers that soon become waste.
Shop for security
When you do the expense for the Christmas lunch, remember to bring at least two with you thermal bags so that you can separate the foods uncooked from those already prepared, in this way you will avoid the contamination Crusade, which is a major cause of intoxication food. And also one of the reasons that determines the greater waste of food in the kitchen.
Cook in advance and freeze
You can prepare most Christmas recipes with weeks in advance and store, then, in the freezer. How to do? Just store the food in a container hermetic or close them in the special freezer bags. To freeze a food is like "pausing it" and thus prolonging its duration. You can freeze practically everything, but once thawed, foods return to their usual "times" and go consumed within 24 hours. Consider this aspect, therefore, to know when and what to thaw in view of meals to prepare.
Give a new (creative) life to the leftovers
The "Party" from leftovers it's a nice way to meet friends in an informal way during the holiday season. And a perfect opportunity to creatively reuse what it is remained in the fridge. What is left of the turkey or roast? It becomes a base for delicious appetizers. A fruit that has become a little too soft? Can be used in one fruit salad. A vegetable that is becoming too much mature? It is the basis for a soup. Are all the cookies shredded and therefore inedible? Perfect for cooking a delicious crumble. With what you find in fridge after binges of the parties you can baste an aperi-dinner with the flakes, thus avoiding throwing food that can still be used. Just follow the tips and i tricks of the experts contained in some books dedicated to the kitchen of leftovers. Such as "The art of using leftovers from the kitchen" by Olindo Guerrini (published by Newton & Compton), "Create with kitchen leftovers" by Marina Spinelli Dondoli (published by Vallardi) e "The gourmet of leftovers" by Allan Bay and Fabiano Guatteri (published by Touring).
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