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Dutch Home and Living Christmas Advent Calendar Day 15

15
dec

Christmas Main Course Recipe

Welcome to Day 15 of our Christmas Recipe Advent Calendar at the Dutch Health Store!

Today, we would like to share with you how to make some delicious Hasselback Potatoes and a Vegetable Strudel, perfect for bringing warmth to your holiday table.

Today’s festive recipe, Hasselback Potatoes and Vegetable Strudel, combines the rustic charm of oven-roasted potatoes with a flaky, golden strudel bursting with vibrant, seasonal vegetables. This pairing not only tastes amazing but adds an eye-catching centerpiece to your holiday table. Crisp on the outside and tender on the inside, these Hasselback potatoes are brushed with a savory herb oil and topped with melted Parmesan, while the strudel offers a delightful mix of zucchini, bell peppers, and eggplant wrapped in puff pastry — a feast that’s as beautiful as it is delicious.

Hasselback Potatoes

Serves: 6
Preparation time: 10 minutes
Cooking time: 50 minutes

Ingredients:

6 large potatoes
4 tbsp olive oil
3 cloves of garlic, minced
1 ½ tsp rosemary
2 tsp thyme
¾ tsp cayenne pepper
2 tsp paprika
Grated Parmesan cheese

Instructions:

Preheat your oven to 200°C (392°F).
In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, cayenne pepper, and paprika.
Wash the potatoes thoroughly, leaving the skin on. Slice a thin layer off the bottom of each potato so they stay stable while baking.
Make deep, thin cuts into each potato, about 0.5 cm apart, being careful not to cut all the way through.
Place the potatoes in an oven dish and brush them generously with the herb-infused oil, making sure to work some oil between the potato slices.
Bake the potatoes for 30 minutes, then brush them with more herb oil. Bake for another 10 minutes.
Remove from the oven, sprinkle with Parmesan, and bake for a final 10 minutes until golden and crispy. Serve warm and enjoy!

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Vegetable Strudel

Serves: 3 (double if desired)
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients:

1 sheet of puff pastry
2 bell peppers
1 zucchini
1 eggplant
2 cloves of garlic, minced
1 red onion
2 tsp rosemary
1 tsp thyme
Grated aged cheese
1 egg or a little milk for brushing

Instructions:

Preheat your oven to 180°C (356°F).
Dice the bell peppers, zucchini, eggplant, and red onion. Mince the garlic.
Heat a splash of oil in a skillet and sauté the garlic and onion until fragrant.
Add the zucchini, bell peppers, eggplant, rosemary, and thyme. Sauté for about 10 minutes, then remove from heat.
Add the grated cheese to the vegetable mixture and stir until combined.
Roll out the puff pastry on a cutting board. Place the vegetable filling down the center of the pastry.
Fold the top and bottom edges over the filling, then fold the sides, sealing the seam on the underside.
Whisk the egg and brush it over the pastry (or use milk for an egg-free version).
Place the strudel on a baking sheet lined with parchment paper and bake for about 20 minutes, until golden brown.

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Bring the spirit of the holidays into your kitchen with this festive main course, and follow along with our Advent Calendar for more inspiring recipes, as well as other surprises, up until the Christmas Eve. Make every day a celebration with the Dutch Home and Living Advent surprises!