Cookies XMAS Menu
Cooking Instructions & Playlist

Chef Ronja Geiger and Jen Florin from the Cookies Events & Catering team show you how to prepare the XMAS dinner of your dreams.  —- Video in German – English instructions below.
Our favourite Cookies Club & Crackers DJ’s have created the perfect soundtracks to get you into the party mood.
DJ & producer Oli Barduhn knows exactly what tracks to play to lift up everyone’s mood!
Hara’s fabulous tunes will get the party started in no time! mood!
A Cookies Club veteran, Danny Russell will have you dancing in a flash!
One of our Crackers’ resident DJs, Natalia’s music will transport you back into the restaurant.
The master of sonic texture and musical emotion. Check out his ultimate XMAS playlist.


You will need:
– 1 small pan, one large pan
– 1 middle sized tray or ceramic form for the duck
– 1 small tray or ceramic form for the apple
– scissors or small knife to open the bags
– a few large spoons always come in handy
– kitchen towel
First preheat your oven to 180°C and take Wellington or duck out of the plastic bag.
The Wellington comes in an oven proof paper form which can be placed in the oven as is.
Approx. 30 min for Portobello Wellington & ½ duck.
Approx. 60 min for the whole duck, since it’s already cooked, you only need to heat it up. Check your oven regularly and if you want the skin to be crispy turn on the grill for the last 10 min. Each oven is a little different, so keep an eye on your bird!
Hot Punch:
Fill a small pot with water and bring to a boil. Place the tea bag inside the punch and close the lid. Turn the heat to low and place the punch into the pan, make sure water is a little below the lid. Let this warm up for 10 min then take out the tea bag and pour into a glass. Enjoy!
Cold Brew Punch:
Add the tea bag to the punch and let it infuse for 10 min. Place punch in fridge or freezer until desired temperature. Or simply fill a glass with ice cubes and serve. Cheers!
Brioche & Butter:
Simply serve, but better even if you place the brioche in the oven for a few minutes just to warm it up a little bit.
Salad – Label A:
Remove the lid and turn over the paper cup with the salad inside onto a plate or bowl. Add almond topping. Done!
Soup – Label B:
Fill a large pot with water and bring to a boil. Turn the heat to low and place the vacuum bag with the soup into the water. Let it heat up for 10 min then serve into a bowl and add topping of plums, nuts and pink pepper. Slurp away!
Main Course – Label C:
In the same large pot you used for the soup, make sure you have enough hot water. Don’t let it boil, just simmer at around 80°C. Add all bags labeled C for a minimum of 10 min.
Once the Wellington or duck are ready (see cooking times above) start serving by cutting a small corner of the bag with the pumpkin puree (careful HOT) and squeezing it onto the plate. Cut open the bag with carrots and potatoes and use a spoon to serve onto the plate. Add the Wellington or duck and finish with the carrot jus. Voilá!
If you ordered a whole duck, it’s better to plate it separately and carve before serving.
Dessert – Label D:
Once you remove the main course from the oven, place the apple inside – with the wrapping paper and onto a ceramic form or tray and bake for approx. 20 minutes at 180°C. In the meantime you can enjoy your main course.
If you prefer hot vanilla sauce, place the vacuum bag labeled D into a pan with hot water for 5-10 minutes.
Once baked, take the apple out of the oven and remove the wrapping paper. Place on a plate and serve vanilla sauce (hot or cold). Again you can simply cut a corner of the plastic bag and pour over the apple. Yum!
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