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Tis’ the season to be feasting! A three course Christmas feast made easy with Electrolux


Chef Vladimir Niza of the Daylesford Organic Cookery School, UKChristmas TurkeyParsnip

Ah, yes. It’s that time of the year once again. It’s a time when friends and family come together and partake in the joyous spirit of Christmas. Of course, nothing completes the celebrations like a heart-warming meal for one and all. So here are cooking tips by Chef Vladimir Niza of the Daylesford Organic Cookery School, UK, which will leave your guests enchanted throughout this festive season.

Vladimir Niza

Chef Vladimir Niza of the Daylesford Organic Cookery School, UK

Let’s get the feast started with a savoury offering of baby potatoes in garlic, thyme and rosemary. Baby potatoes are usually picked before they mature, and they carry a distinctive sweet, buttery taste which is perfect for roasting. Now, steam them the day before for approximately 25 minutes or until they are half cooked, and leave them into the fridge as soon as they’re cooled down.  Come the following day, cook them in lard, beef fat or butter with garlic, thyme and rosemary for about 15 minutes until golden. Potatoes can be difficult to cook because they contain starch and tend to get burnt easily.

By using the Electrolux EHD60020P Induction Hob, you can wave goodbye to overcooking or burnt food, thanks to timers for each of its induction zones and an auto-off function. Be it for two or twenty servings, it can accommodate pots and pans of virtually any size, thanks to its seamlessly flushed design. Pressed for time? The Electrolux EHD60020P is equipped with two heat booster zones, so that it attains optimal temperatures in seconds. Once your potatoes are cooked to perfection, add a dash of sea salt to taste and it’s ready to be served!

Christmas turkey - Daylesford Organic Cooking School

Next, we move on to the main-course. There are a myriad of meats that one can choose from, but the methods for achieving the perfect roast remain. Using olive oil mixed with fleur de sel, coat your Christmas meat thoroughly before sliding it into the oven. Again, be it a small or large gathering, no goose or turkey is too big (or small for that matter) for the Electrolux Inspiro oven! At a whooping 52 litres, it is equipped with an intelligent heat management system and sets the required roasting time based on a unique patented algorithm. This ensures that your meats retain all their juicy goodness inside, while maintaining the crispness on the outside.


Add some greens for a healthy Christmas feast too! To do so, steam some parsnips for about 10 minutes, and then roast them with butter and glazed honey using the induction hob. Throw in a couple of roasted carrots to add some vibrancy and crunchiness to complete the meal!


Lastly, a sweet pudding recipe to top it all off. Grease your basins generously with butter, and then line the bottoms with greaseproof paper. Next, grab a large bowl and mix 80g of currants, and raisins, 100g of sultanas, 280g of chopped candied peel, a peeled and diced apple, 180g of freshly squeezed orange juice and zest, 40g of plain flour, 70g of breadcrumbs, a tablespoon of almond powder, 100g of brown Muscovado sugar, 4 tablespoons of treacle, 100g of suet, and 4 pinches of mixed spice. Adding to this mix are 2 pinches of sea salt, a medium-sized egg beaten, 4 tablespoons of rum, 1 tablespoon of cognac, Guinness and Ruby Port. Finally, seal the pudding with 50ml of cognac for good measure. Mix these ingredients thoroughly and then fill the pudding basins just below the rim. Now cover the basins with a circle of greaseproof paper each, followed by a large piece of foil. A piece of string tied around the entire ensemble completes the preparation process.

Then the magic begins: steam the ingredients for five hours, and remove the basins to allow them to cool as soon as they are done. Unwrap the goodies and pour yet another 50ml of cognac to cover the pudding. Rewrap the respective basins in cling film until its time to be served.

Bon appetite!

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