{"id":127598,"date":"2022-12-28T20:54:31","date_gmt":"2022-12-28T20:54:31","guid":{"rendered":"https:\/\/www.teka.com\/global\/?p=127598"},"modified":"2022-12-28T20:56:23","modified_gmt":"2022-12-28T20:56:23","slug":"new-years-eve-menu-mushroom-strudel-crepes-an-foie-cannelloni-and-nougat-coulant","status":"publish","type":"post","link":"https:\/\/www.teka.com\/global\/inspiration\/recipes-and-gastronomy\/new-years-eve-menu-mushroom-strudel-crepes-an-foie-cannelloni-and-nougat-coulant\/","title":{"rendered":"New Years\u2019 Eve menu: mushroom strudel, cr\u00eapes an foie cannelloni, and nougat coulant"},"content":{"rendered":"

If you are feeling a bit creative or you think this holiday deserves something different, this is your menu. To the flavour of cannelloni with foie, we added a starter like a strudel with mushroom filling. Flavours to create a Christmas atmosphere at home are perfect for dinner. And we ended with a creamy nougat coolant. Alcohol and other things come later. A New Year’s Eve menu to celebrate\u2014we are here, and that\u2019s a lot.<\/p>\n

Strudel to eat with all your senses<\/h2>\n

Originally from Austria and Germany and still very popular, the strudel has plenty of possibilities in the kitchen, both sweet and salty. This one tastes delicious and you probably can save some leftovers<\/strong> for New Year\u2019s hangover, a feel-better dish with the help of Serrano ham. One of the best starters to end this year.<\/p>\n

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Wild mushroom strudel<\/h4>\r\n\r\n
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Preparation<\/p>\r\n min<\/span>\r\n <\/div>\r\n <\/div>\r\n

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\r\n

Difficulty<\/p>\r\n Moderate<\/span>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div> \r\n

\r\n
\r\n
\r\n
\r\n Filo pastry sheets <\/div>\r\n
\r\n <\/div>\r\n
\r\n 4 <\/div>\r\n <\/div>\r\n
\r\n
\r\n Shallots <\/div>\r\n
\r\n <\/div>\r\n
\r\n 4 or 5 <\/div>\r\n <\/div>\r\n
\r\n
\r\n Assorted wild mushrooms <\/div>\r\n
\r\n <\/div>\r\n
\r\n 500 gr <\/div>\r\n <\/div>\r\n
\r\n
\r\n Serrano ham, chopped <\/div>\r\n
\r\n <\/div>\r\n
\r\n 100 gr <\/div>\r\n <\/div>\r\n
\r\n
\r\n Chives <\/div>\r\n
\r\n <\/div>\r\n
\r\n 2 cc <\/div>\r\n <\/div>\r\n
\r\n
\r\n Melted butter <\/div>\r\n
\r\n <\/div>\r\n
\r\n 50 gr <\/div>\r\n <\/div>\r\n
\r\n
\r\n Fresh thyme <\/div>\r\n
\r\n <\/div>\r\n
\r\n <\/div>\r\n <\/div>\r\n
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\r\n Salt <\/div>\r\n
\r\n <\/div>\r\n
\r\n <\/div>\r\n <\/div>\r\n
\r\n
\r\n Pepper <\/div>\r\n
\r\n <\/div>\r\n
\r\n <\/div>\r\n <\/div>\r\n <\/div> View recipe<\/a>\r\n <\/div>\r\n <\/div> \r\n <\/div> \r\n
\r\n <\/a>\r\n <\/div> \r\n <\/div> \r\n <\/div>\r\n \n

Strudel to eat with all your senses<\/h2>\n

The strudel, which originated in Austria and Germany and is still widely consumed today, has numerous culinary applications, both sweet and savory. This one is delicious, and you can probably save some leftovers for a New Year’s hangover\u2014a feel-good dish thanks to the Serrano ham. One of the best starters to end this year.<\/p>\n

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Cannelloni with crepes and foie<\/h4>\r\n\r\n
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Preparation<\/p>\r\n 45 min<\/span>\r\n <\/div>\r\n <\/div>\r\n

\r\n\r\n \r\n \r\n <\/svg>\r\n\r\n
\r\n

Difficulty<\/p>\r\n Moderate<\/span>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div> \r\n

\r\n
\r\n
\r\n
\r\n Egg <\/div>\r\n
\r\n <\/div>\r\n
\r\n 1 <\/div>\r\n <\/div>\r\n
\r\n
\r\n Flour <\/div>\r\n
\r\n <\/div>\r\n
\r\n 200 gr <\/div>\r\n <\/div>\r\n
\r\n
\r\n Milk <\/div>\r\n
\r\n <\/div>\r\n
\r\n 200 gr <\/div>\r\n <\/div>\r\n
\r\n
\r\n Tablespoon of sugar <\/div>\r\n
\r\n <\/div>\r\n
\r\n 1 <\/div>\r\n <\/div>\r\n
\r\n
\r\n Tablespoon of salt <\/div>\r\n
\r\n <\/div>\r\n
\r\n 1\/2 <\/div>\r\n <\/div>\r\n
\r\n
\r\n Butter <\/div>\r\n
\r\n <\/div>\r\n
\r\n <\/div>\r\n <\/div>\r\n
\r\n
\r\n For the filling: <\/div>\r\n
\r\n <\/div>\r\n
\r\n <\/div>\r\n <\/div>\r\n
\r\n
\r\n Chopped onions <\/div>\r\n
\r\n <\/div>\r\n
\r\n 2 <\/div>\r\n <\/div>\r\n
\r\n
\r\n Mi-cuit foie <\/div>\r\n
\r\n <\/div>\r\n
\r\n 100 gr <\/div>\r\n <\/div>\r\n
\r\n
\r\n Port wine <\/div>\r\n
\r\n <\/div>\r\n
\r\n 50 ml <\/div>\r\n <\/div>\r\n
\r\n
\r\n Salt and pepper <\/div>\r\n
\r\n <\/div>\r\n
\r\n <\/div>\r\n <\/div>\r\n
\r\n
\r\n Bechamel sauce <\/div>\r\n
\r\n <\/div>\r\n
\r\n <\/div>\r\n <\/div>\r\n
\r\n
\r\n Grated cheese <\/div>\r\n
\r\n <\/div>\r\n
\r\n <\/div>\r\n <\/div>\r\n <\/div> View recipe<\/a>\r\n <\/div>\r\n <\/div> \r\n <\/div> \r\n
\r\n <\/a>\r\n <\/div> \r\n <\/div> \r\n <\/div>\r\n \n

Coulant, mon amour<\/h2>\n

Are your Christmas sweets, like nougat, beginning to be out of date? Then, we’ll share with you a leftover recipe for a tasty, creamy, sweet dessert. A coolant that will melt even before it reaches the tip of your tongue.<\/p>\n

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Nougat coulant<\/h4>\r\n\r\n
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Preparation<\/p>\r\n 15 min<\/span>\r\n <\/div>\r\n <\/div>\r\n

\r\n\r\n \r\n \r\n <\/svg>\r\n\r\n
\r\n

Difficulty<\/p>\r\n Easy<\/span>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div> \r\n

\r\n
\r\n
\r\n
\r\n Nougat <\/div>\r\n
\r\n <\/div>\r\n
\r\n 150 gr <\/div>\r\n <\/div>\r\n
\r\n
\r\n Butter <\/div>\r\n
\r\n <\/div>\r\n
\r\n 150 gr <\/div>\r\n <\/div>\r\n
\r\n
\r\n Sugar <\/div>\r\n
\r\n <\/div>\r\n
\r\n 80 gr <\/div>\r\n <\/div>\r\n
\r\n
\r\n Egg yolks <\/div>\r\n
\r\n <\/div>\r\n
\r\n 8 <\/div>\r\n <\/div>\r\n
\r\n
\r\n Egg white <\/div>\r\n
\r\n <\/div>\r\n
\r\n 1 <\/div>\r\n <\/div>\r\n <\/div> View recipe<\/a>\r\n <\/div>\r\n <\/div> \r\n <\/div> \r\n
\r\n <\/a>\r\n <\/div> \r\n <\/div> \r\n <\/div>\r\n \n

Do you want more recipes? Discover all our Christmas menus and recipes at\u00a0Cooking Lovers<\/a>\u00a0and get inspiration these holidays by cooking unique and different dishes.<\/p>\n","protected":false},"excerpt":{"rendered":"

If you are feeling a bit creative or you think this holiday deserves something different, this is your menu. To the flavour of cannelloni with foie, we added a starter like a strudel with mushroom filling. Flavours to create a Christmas atmosphere at home are perfect for dinner. And we ended with a creamy nougat […]<\/p>\n","protected":false},"author":50,"featured_media":127600,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[592,614],"tags":[],"class_list":["post-127598","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-and-gastronomy","category-inspiration"],"acf":[],"yoast_head":"\nNew Years\u2019 Eve menu: mushroom strudel, cr\u00eapes an foie cannelloni, and nougat coulant | Teka Global<\/title>\n<meta name=\"description\" content=\"New Years Eve menu with all the flavour of our strudel, cannelloni and a delicious nougat coulant to end this year\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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