Our starter from our vegetarian christmas menu. Deliciously beautiful, gooey, baked brie with cranberries and honey. For all our Christmas recipes, check the playlist, or the recipes on our website www.apolloimperium.com. Ingredients for 4 servings Prep Time: 25 minutes Cook Time: 50 minutes This Vegetarian Meat Loaf recipe is hearty and savory, made with Beyond Meat, so it’s got all the satisfying flavors of a traditional meat loaf but 100% plant-based. And those herb-crusted potatoes on the side? Absolute winners—crispy all over, tender on the inside. Perfect for a cozy Christmas main course! Ingredients for Meat Loaf * 500g Beyond Meat ground "beef" * 1 small onion, finely diced * 2 garlic cloves, minced * 1 carrot, grated * 1 celery stalk, finely chopped * 100g breadcrumbs (add oats for extra texture and protein) * 2 tbsp tomato paste * 1 tbsp soy sauce * 1 tbsp vegetarian Worcestershire sauce * 1 tbsp fresh parsley, chopped * Salt and pepper to taste Ingredients for Herb-Crusted Pan-Fried Potatoes * 600g peeled baby potatoes, halved * 2 tbsp olive oil * 1 tsp rosemary * 1 tsp thyme * Salt and pepper to taste Recipe * Preheat your oven to 180°C (350°F). * In a large bowl, combine the Beyond Meat, onion, garlic, grated carrot, celery, breadcrumbs, tomato paste, soy sauce, Worcestershire sauce, parsley, and a pinch of salt and pepper. Mix until fully combined. * Shape the mixture into a loaf and place it in a greased loaf tin or on a baking sheet. Bake for 40-45 minutes until firm and golden on top. While the meatloaf is baking, prepare the herb-crusted pan-fried potatoes * Heat a large, heavy-bottomed skillet over medium heat. * Add 2 tablespoons of olive oil to the pan, ensuring it coats the bottom evenly. * Add the peeled and halved potatoes to the pan, spreading them out so they all touch the bottom of the skillet. * Cook the potatoes on medium heat, stirring every few minutes to ensure they brown evenly on all sides. This should take about 10-12 minutes. * Once the potatoes are golden brown, sprinkle in the rosemary, thyme, salt, and pepper. Stir again to coat them evenly with the herbs and seasoning. * Reduce the heat slightly, cover the pan with a lid, and cook for another 10-15 minutes, stirring occasionally until the potatoes are tender inside. * Once the meatloaf is done, let it rest for 5 minutes before slicing. Serve with the herb-crusted potatoes on the side. ----------------------------------------------- If you enjoyed this video, please like, subscribe and turn on post notifications! ----------------------------------------------- For more recipes, books, sports and business, visit www.apolloimperium.com Instagram: @apolloimperium & @jakezuurbier website: www.apolloimperium.com Tiktok: @jakezuurbier

We’re starting with the recipe for these beautiful Smoked Salmon Blinis—light, elegant, and full of fresh flavors from the lemon and dill. They’re the perfect finger food to get everyone in the festive mood. Ingredients: 100g smoked salmon 8-12 small blinis (store-bought or homemade, click here for the recipe) 100g crème fraîche 1 tbsp fresh dill, finely chopped 1 tsp lemon zest 1 tsp lemon juice Freshly ground black pepper 1 tbsp olive oil (for heating the blinis) Recipe: 1. In a small bowl, mix the crème fraîche with the lemon zest, lemon juice, and chopped dill. Season with a bit of black pepper and set aside. 2. Heat a skillet over medium heat with a little olive oil. Lightly toast the blinis for about 1 minute per side until warmed through and slightly crisp. 3. Top each blini with a small piece of smoked salmon and a dollop of the lemon-dill crème fraîche mixture. 4. Garnish with a bit of extra dill or lemon zest if you like, and serve immediately. Macros (per serving): Calories: 200 kcal Protein: 10g Carbs: 15g Fat: 12g ----------------------------------------------- If you enjoyed this video, please like, subscribe and turn on post notifications! ----------------------------------------------- For more recipes, books, sports and business, visit www.apolloimperium.com Instagram: @apolloimperium & @jakezuurbier website: www.apolloimperium.com Tiktok: @jakezuurbier

Our main course from the meat-centered Christmas menu. For all our Christmas recipes, check the playlist or the recipes on our website www.apolloimperium.com. Ingredients for 4 servings Prep Time: 20 minutes Cook Time: 20 minutes For our Christmas dinner, we wanted to make sure there’s something special for everyone. This recipe is for the meat lovers at your holiday table: a perfectly seared Steak with Garlic Mashed Potatoes and Red Wine Gravy. This dish is rich, flavorful, and comforting—just what you need for a festive main course. The steak is seasoned with garlic and fresh herbs, the mashed potatoes are creamy and buttery, and the red wine gravy adds that perfect touch of elegance. Ingredients for 4 servings: For the Steak: * 2 steaks, about 400g each (beef tenderloin, ribeye, or your preferred cut) * 4 garlic cloves, minced * 2 tbsp olive oil * 1 tbsp fresh rosemary, chopped * 1 tbsp fresh thyme, chopped * Salt and pepper, to taste For the Garlic Mashed Potatoes: * 800g potatoes, peeled and chopped * 3 tbsp unsalted butter * 3 garlic cloves, minced * 100ml milk (or cream) * Salt and pepper, to taste For the Red Wine Gravy: * 250ml beef stock * 200ml red wine * 2 tbsp flour * 2 tbsp butter Recipe 1. Season and Prepare the Steak: * Rub the steaks with olive oil, minced garlic, fresh rosemary, thyme, salt, and pepper on both sides. 2. Sear the Steak: * Heat a skillet over medium-high heat. Add a small amount of olive oil. * For a well-done steak, sear for 5 minutes on each side. * For a medium-rare steak, sear for 3 minutes on each side. 3. Rest the Steak: * Once seared, remove the steaks from the pan and let them rest on a cutting board for 5-10 minutes to allow the juices to redistribute before slicing. 4. Make the Garlic Mashed Potatoes: * While the steak is resting, boil the potatoes in salted water for about 15-20 minutes or until fork-tender. Drain and return to the pot. * Add 3 tablespoons of butter, minced garlic, and 100ml of milk or cream to the potatoes. Mash until smooth and creamy. * Season with salt and pepper to taste. 5. Prepare the Red Wine Gravy: * In the same skillet used for the steaks, melt 2 tablespoons of butter over medium heat. * Whisk in 2 tablespoons of flour to create a roux, cooking for 1-2 minutes. * Slowly add 200ml of red wine and 250ml of beef stock, whisking constantly to combine. * Let the mixture simmer for 5-7 minutes until thickened. 6. Serve: * Slice the rested steaks and plate them alongside the garlic mashed potatoes. * Pour the rich red wine gravy over the steak and, if you like, drizzle some over the mashed potatoes as well. Enjoy your steak with creamy garlic mashed potatoes and the delicious red wine gravy! Macros (per serving): * Calories: ~720 kcal * Protein: ~34g * Fat: ~47g * Carbohydrates: ~35g * Fiber: ~3g Wine Pairing: Cabernet Sauvignon A full-bodied Cabernet Sauvignon is the classic choice for roast beef, thanks to its robust tannins, dark fruit flavors, and earthy notes. It stands up to the richness of the meat and the depth of the red wine gravy. ----------------------------------------------- If you enjoyed this video, please like, subscribe and turn on post notifications! ----------------------------------------------- For more recipes, books, sports and business, visit www.apolloimperium.com Instagram: @apolloimperium & @jakezuurbier website: www.apolloimperium.com Tiktok: @jakezuurbier

Our dessert from the meat-centered Christmas menu. Beautiful, hearty, sweet pastries. For all our Christmas recipes, check the playlist, or the recipes on our website www.apolloimperium.com. Ingredients for 4 servings Prep Time: 20 minutes Cook Time: 35 minutes This Spiced Pear Tart recipe is the perfect way to wrap up your Christmas feast. The almond cream is rich but light, and the pears bring a fragrant, spiced sweetness that feels just right for the holidays. Ingredients 2 ripe pears, peeled and thinly sliced 4 squares of puff pastry dough (15 cm x 15 cm each) 100g almond flour 50g sugar 50g butter, softened 1 egg 1 tsp vanilla extract 1 tsp cinnamon ¼ tsp nutmeg 2 tbsp apricot jam (for glazing) Recipe 1. Prepare the Puff Pastry: Preheat your oven to 180°C (350°F). Roll out the four 15 cm x 15 cm puff pastry squares on a lined baking sheet. Score a 1-inch (2.5 cm) border around the edges of each square, being careful not to cut all the way through. This will allow the edges to puff up around the filling. 2. Make the Almond Cream: In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, followed by the almond flour and vanilla extract to form a smooth almond cream. 3. Assemble the Tarts: Spread the almond cream evenly across the center of each puff pastry square, staying within the scored border. Arrange the pear slices in a fan pattern over the almond cream on each tart. Sprinkle the pears with the cinnamon and nutmeg to add warm, festive flavors. 4. Bake the Tarts: Bake the tarts in the preheated oven for 30-35 minutes, or until the pastry is golden and the almond cream is set. 5. Glaze the Tarts: Warm the apricot jam in the microwave for a few seconds until it becomes a little runny. Brush the warm jam over the top of each tart for a glossy finish. 6. Serve: Let the tarts cool slightly before serving. Enjoy your individual Spiced Pear Tarts with Almond Cream, perfect for a holiday treat or a cozy dessert. Macros (per serving): Calories: 450 kcal Protein: 8g Carbs: 50g Fat: 24g Wine Pairing: Sauternes A sweet Sauternes with its honeyed and apricot flavors is an ideal partner for the spiced pear tart. The wine’s sweetness enhances the warm spices and the almond cream, while its acidity keeps the pairing fresh. ----------------------------------------------- If you enjoyed this video, please like, subscribe and turn on post notifications! ----------------------------------------------- For more recipes, books, sports and business, visit www.apolloimperium.com Instagram: @apolloimperium & @jakezuurbier website: www.apolloimperium.com Tiktok: @jakezuurbier

When it comes to holiday celebrations, nothing says “festive” quite like a platter of warm, golden Russian blinis. These delicate little pancakes, traditionally served with toppings like smoked salmon, sour cream, or caviar, are a true Russian classic that brings a touch of elegance to any meal. Light, airy, and just the right amount of indulgent, blinis are perfect as a starter or even as a base for a full spread of savory bites. Whether you’re hosting a fancy holiday dinner or just looking to impress your guests with something special, these blinis are a must-have addition to your festive table. Here is an easy blini (russian pancake) recipe. INGREDIENTS: 1 cup all-purpose flour ¾ teaspoon salt ½ teaspoon baking powder ¾ cup milk 2 tablespoons milk 1 large egg 1 tablespoon melted unsalted butter 1 tablespoon unsalted butter RECIPE: - Gather all ingredients. - Combine flour, salt, and baking powder in a bowl. - Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until the batter is fully combined. - Heat 1 tablespoon butter in a large skillet over medium-low heat. Cooking several blini at a time, drop batter, one tablespoon per blini at a time, onto the heated skillet. - Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Move to a paper towel-lined plate to help soak up excess butter. - Repeat with the remaining batter. When the pan gets too dry, add some extra butter. Macros (per serving): Calories: 167 kcal Protein: 5g Carbs: 21g Fat: 7g ----------------------------------------------- If you enjoyed this video, please like, subscribe and turn on post notifications! ----------------------------------------------- For more recipes, books, sports and business, visit www.apolloimperium.com Instagram: @jakezuurbier & apolloimperium Tiktok: @jakezuurbier

Our starter from our vegetarian christmas menu. Deliciously beautiful, gooey, baked brie with cranberries and honey. For all our Christmas recipes, check the playlist, or the recipes on our website www.apolloimperium.com. Ingredients for 4 servings Prep Time: 10 minutes Cook Time: 15 minutes This Baked Brie recipe is a warm, gooey delight that’s the perfect starter for your vegetarian Christmas feast. It’s super simple, but the combo of melted brie with sweet honey and tangy cranberries? Absolute magic. (By the way, if you want to see a guide on how to style your Christmas table, click here) Ingredients: * 1 wheel of brie (about 200g) * 3 tbsp honey * 50g fresh cranberries (or dried if you can’t find fresh) * Fresh thyme (optional) * Crusty bread or crackers for serving Recipe: 1. Preheat your oven to 180°C (350°F). 2. Place the brie on a lined baking sheet. Drizzle with half of the honey and scatter the cranberries on top. 3. Bake for 12-15 minutes until the brie is soft and gooey. Keep an eye on it so it doesn’t burst! 4. Remove from the oven and drizzle the remaining honey over the top. If you like, sprinkle a bit of fresh thyme for extra flavor. 5. Serve with crusty bread or crackers and dig in while it’s warm! Macros (per serving): * Calories: 320 kcal * Protein: 11g * Carbs: 24g * Fat: 21g Wine Pairing: Sauvignon Blanc A bright and zesty Sauvignon Blanc pairs wonderfully with the richness of the baked brie. Its citrus notes and herbal undertones complement the honey's sweetness and the tartness of the cranberries, cutting through the creaminess of the cheese. ----------------------------------------------- If you enjoyed this video, please like, subscribe and turn on post notifications! ----------------------------------------------- For more recipes, books, sports and business, visit www.apolloimperium.com Instagram: @apolloimperium & @jakezuurbier website: www.apolloimperium.com Tiktok: @jakezuurbier

Our main from our vegetarian christmas menu. Amazingly easy, surprisingly delicious and so stunning. For all our Christmas recipes, check the playlist, or the recipes on our website www.apolloimperium.com. Ingredients for 4 servings Prep Time: 15 minutes Cook Time: 1 hour Chill Time: 2-4 hours (minimum) For dessert, we’ve got this Pistachio and Ricotta Cheesecake recipe—a creamy, nutty delight that’s perfect to finish off the meal. It’s not too heavy, and the pistachios give it a lovely crunch on top. Plus, you can make it ahead of time and just chill it until ready! Ingredients: 300g ricotta cheese 200g cream cheese (softened) (we used Monchou) 100g sugar 3 large eggs 1 tsp vanilla extract 150g pistachios (shelled and chopped) 200g digestive biscuits (or graham crackers), crushed 75g butter, melted Recipe: - Preheat the oven to 160°C (320°F). Line the bottom of a springform pan with parchment paper. - In a bowl, mix the crushed digestive biscuits with the melted butter and press the mixture into the bottom of the pan to form the base. Set aside. - In a large mixing bowl, beat the ricotta, cream cheese, and sugar until smooth. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract and 100g of chopped pistachios. - Pour the mixture over the biscuit base and smooth the top. Bake for 50-60 minutes until set but still slightly wobbly in the center. - Turn off the oven and let the cheesecake cool in the oven with the door slightly open. Once cooled, transfer to the fridge to chill for at least 2 hours. - Before serving, sprinkle the remaining chopped pistachios on top for a nice crunch. Macros (per serving): Calories: 450 kcal Protein: 14g Carbs: 34g Fat: 28g Wine Pairing: Moscato d’Asti A slightly sweet, fizzy Moscato d’Asti complements the creamy texture of the ricotta cheesecake. Its delicate bubbles and stone fruit flavors balance the richness and bring out the nuttiness of the pistachios. ----------------------------------------------- If you enjoyed this video, please like, subscribe and turn on post notifications! ----------------------------------------------- For more recipes, books, sports and business, visit www.apolloimperium.com Instagram: @apolloimperium & @jakezuurbier website: www.apolloimperium.com Tiktok: @jakezuurbier

Our starter from our vegan christmas menu. A nice and warm, hearty butternut squash soup. For all our Christmas recipes, check the playlist, or the recipes on our website www.apolloimperium.com. Ingredients for 4 servings Prep Time: 15 minutes Cook Time: 45 minutes Right, we’re starting with something warm and cozy – a proper roasted butternut squash soup recipe with those crunchy garlic croutons that’ll get everyone in the festive spirit. It’s a great way to kick off the meal without filling people up too early. (By the way, if you want to see a guide on how to style your Christmas table, visit our site) Ingredients: 1 medium butternut squash, peeled and diced (around 1kg) 1 onion, diced 2 garlic cloves, minced 1 litre vegetable stock 2 tbsp olive oil Salt and pepper to taste 4 slices of whole-grain bread (for croutons) 1 tsp garlic powder 2 tbsp vegan butter Recipe: 1. Preheat the oven to 200°C (400°F). Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread it out on a baking tray and roast for 30-35 minutes until soft and caramelized. 2. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes. 3. Add the roasted squash and vegetable stock to the pot. Bring it to a boil, then reduce the heat and simmer for 10-15 minutes. 4. Use a hand blender to blitz the soup until smooth. If it’s too thick, add a bit more stock or water. Season to taste with salt and pepper. 5. For the croutons, toss the bread cubes with melted vegan butter and garlic powder. Toast them in the oven for about 10 minutes until golden and crispy. 6. Serve the soup with a handful of those garlic croutons on top. Macros (per serving): Calories: 230 kcal Protein: 5g Carbs: 40g Fat: 8g Wine Pairing: Chenin Blanc A Chenin Blanc with its bright acidity and notes of ripe apple and pear is a lovely match for the sweet, earthy flavors of the roasted butternut squash soup. It refreshes the palate without overpowering the soup. ----------------------------------------------- If you enjoyed this video, please like, subscribe and turn on post notifications! ----------------------------------------------- For more recipes, books, sports and business, visit www.apolloimperium.com Instagram: @apolloimperium & @jakezuurbier website: www.apolloimperium.com Tiktok: @jakezuurbier