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Christmas and New Year’s Party Recipes

Beautiful celebratory recipes!

Check out more recipes – click on read more.

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Pomegranate Coconut Mocktail

Ingredients
128g Pomegranate Seeds
2 teaspoons Coconut Sugar
235ml Coconut Water
500ml Sparkling Water
1 teaspoon Orange Zest
Rosemary

Instructions
Combine the pomegranate, sugar, and coconut water in a blender, fill four glasses with ice and pour the mixture halfway up the glass.

Fill the rest of the glass with sparkling water, and garnish with pomegranate seeds, orange zest, and a sprig of rosemary.

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Vegan Sausage Rolls

Ingredients

  • 250g Mushrooms
  • 3 tablespoons Olive Oil
  • 2 Leeks chopped
  • 2 Garlic Cloves
  • 1 tablespoon Sage
  • 1 tablespoon Miso Paste
  • 2 teaspoon Mustard
  • 30g Chesnuts finely chopped
  • 70g Breadcrumbs
  • Puff Pastry
  • Plain Flour
  • Almond Milk
  • Chia Seeds

Instructions

  • Place the mushrooms into a food processor and pulse until finely chopped. Add half the oil to a frying pan, add the leeks with a pinch of salt and fry for 15 minutes or until soft and golden brown. Scoop the leeks into a bowl and leave to cool.
  • Heat the remaining oil in the pan, and fry the mushrooms for 10 minutes over medium heat. Add the garlic, sage, miso, and mustard, fry, and leave to cool.
  • Preheat the oven to 200C or 180C for fan-assisted ovens. Add the mushrooms to the leek, and add the finely chopped chestnuts and breadcrumbs. Season with salt and pepper.
  • Roll out the pastry on a floured surface, mold the mushroom filling into a sausage shape down the center, bring the pastry together and seal along the seam with a fork. Cut into small pieces, lay on a baking tray lined with baking paper, and brush with almond milk.
  • Bake for 25 minutes or until golden brown and sprinkle with seeds before serving.

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Christmas Tree Breadsticks

These Christmas tree breadsticks are the perfect party appetizer for the holidays! They’re filled with spinach dip and topped with garlic butter.

INGREDIENTS

  • 12 oz Frozen chopped spinach thawed and squeezed dry
  • 6 oz cream cheese softened
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/2 cup grated parmesan cheese
  • 1 cup grated cheddar OR mozzarella cheese
  • 1 tube refrigerated thin crust pizza crust
  • 2 tablespoons butter
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic salt

INSTRUCTIONS
Preheat oven to 400 degrees.
In a bowl, beat together the spinach and cream cheese.
Add garlic, salt, onion powder, chili powder, pepper, and Italian seasoning and beat to combine.
Add parmesan cheese and 1/2 of the cheddar or mozzarella cheese and beat to combine. (The other half of the cheddar or mozzarella cheese will be sprinkled over the filling when you shape the Christmas tree.)
Shape into a Christmas tree as directed in the post.
Bake for about 22 minutes until a quite golden brown on top and cooked through on the bottom.
Melt butter and stir in garlic salt and seasoning, then brush over breadsticks.
Serve warm and enjoy.

 

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Chili + Honey Roasted Sweet Potatoes

These Chili + Honey Roasted Sweet Potatoes are sweet, savory, and the perfect side dish or pre-run snack.

INGREDIENTS

  • 1 sweet potato, cut in half lengthwise
  • 2 tsp olive oil
  • 1 TBSP liquid honey
  • 1/2 tsp of chili powder
  • 1/2 tsp sweet or smoked paprika
  •  salt + cracked black pepper
  • 1 lime
  • Fresh chopped parsley (optional)

INSTRUCTIONS

Preheat oven to 400 degrees F.
Brush each sweet potato half with olive oil, skin included.
Season the entire sweet potato with kosher salt + cracked black pepper.
Score the top halves (interior flesh) with a knife.
Season each top half with chili powder, paprika, and harissa or cayenne, if using.
Bake for 20 mins at 400 degrees F.
Remove from oven and smear the top halves with honey.
Return to oven and bake for another 10 minutes.
Once the sweet potatoes are tender, remove them from the oven.
Squeeze fresh lime juice over both halves upon serving, and add parsley.

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Hara Bhara Kabab

The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies, or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Prep Time: 11-15 minutes

Cook time : 0-5 minutes

Serve: 4

Level Of Cooking: Moderate

Taste: Mild

Ingredients for Hara Bhara Kabab Recipe

Green capsicum 1 medium
Green peas froze 1 1/4 cups
Spinach leaves (palak) boiled and chopped 500 grams
Mint leaves  8-10
Fresh coriander leaves chopped 2 tablespoons
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Ginger chopped 1 tablespoon
Green chili finely chopped 3
Salt to taste
Turmeric powder 1/4 teaspoon
Potato boiled, peeled, and grated 1 large
Bread crumbs 2 tablespoon
Cornstarch 1 tablespoon
Chaat masala to sprinkle

Method

Step 1
Heat 1 tablespoon oil in a non-stick wok. Add cumin seeds and sauté for a while.
Step 2
Deseed capsicum and roughly chopped.
Step 3
Add ginger and green chilies to the pan and sauté for a minute. Add capsicum and sauté for 2 minutes.
Step 4
Add green peas, spinach, chopped mint, chopped coriander, salt, and turmeric powder. Mix well and cook till the mixture is dry.
Step 5
Transfer the cooked mixture to a grinder jar and grind it into a smooth paste. Transfer into a bowl.
Step 6
Heat sufficient oil in a Kadai.
Step 7
Add potato, 2 tablespoons breadcrumbs, and cornstarch to the ground paste. Mix well.
Step 8
Spread ¼ cup of breadcrumbs on a plate.
Step 9
9. Divide the cooked mixture into equal portions and shape them into kababs. Roll the kababs in the breadcrumbs and coat well.
Step 10
Deep-fry kababs till golden and crisp. Drain on absorbent paper.
Step 11
Transfer kababs to a serving dish, sprinkle chaat masala on top, and serve hot.

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Beetroot Brownies

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.

Fusion food is a general term for the combination of various forms of cookery and comes in several forms.

Prep Time : 31-40 minutes

Cook time: 21-25 minutes

Serve: 4

Level Of Cooking: Easy

Taste: Sweet

 

Ingredients for Beetroot Brownies Recipe

Boiled beetroot puree 1 cup
Butter for greasing
Flax seed (alsi) powder 3 tablespoons
Ripe banana, roasted 1
Honey 3/4 cup
Coconut oil 3/4 cup
Rice flour 1 cup
Cocoa powder 3/4 cup
Salt 1 pinch
Baking powder 1 teaspoon
Walnuts, chopped 1/2 cup

Method

Step 1
Preheat oven to 200º C. Grease a square baking tin with butter and line it with butter paper.
Step 2
Take flax seed powder in a large bowl, add 9 tablespoons water and mix well, set aside for 5 minutes.
Step 3
Peel the roasted banana and mash it with a fork. Add the banana to the flaxseed mixture.
Step 4
Add beetroot puree and mix well. Add honey and coconut oil and whisk till well combined.
Step 5
Sift rice flour into the beetroot mixture and fold in gently. Sift cocoa powder into the beetroot mixture and fold it in again. Add salt, baking powder, and walnuts and mix well.
Step 6
Pour the batter into the prepared cake tin, keep it in the preheated oven and bake for 20-25 minutes.
Step 7
Remove the tin from the oven and let it cool. Cut it into squares and enjoy.

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Rising Sun Drink

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.

Prep Time: 6-10 minutes

Cook time : 0-5 minutes

Serve: 4

Level Of Cooking: Easy

Taste: Sweet

Ingredients for Rising Sun Recipe

Grapefruit juice 2 cups
Ice cubes as required
Black salt 1 teaspoon
Chaat masala 1 teaspoon
Fresh mint leaves as required
Sugar syrup 2 cups
Green apples 2
Grapefruit slices to garnish
Drinking soda as required

Method

Step 1
Put a few ice cubes in a shaker, add grapefruit juice, black salt, chaat masala, and a few fresh mint leaves, and sugar syrup and shake well.
Step 2
Thinly slice the green apple into roundels and then quarter each roundel.
Step 3
To serve each portion, put a few ice cubes in a serving glass, add a few green apple slices, and a few mint leaves and pour the grapefruit into each glass till half filled.
Step 4
Garnish the rim of each glass with a halved roundel of grapefruit and top up the drink with drinking soda and serve immediately.

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Spinach Parmesan Muffin

 

A treasure house of vitamins and minerals, spinach must be included in the week’s menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with Rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time: 11-15 minutes

Cook time: 31-40 minutes

Serve: 4

Level Of Cooking: Easy

Taste: Mild

Ingredients for Spinach Parmesan Muffin Recipe

  • Spinach blanched and chopped 100 grams
  • Parmesan cheese powder 1/4 cup
  • Refined flour (maida) 2 cups
  • Salt 1/2 teaspoon
  • Baking powder 1 tablespoon
  • Castor sugar (caster sugar) 1 teaspoon
  • Egg 1
  • Milk 1 cup + 2 tablespoons
  • Oil 1/2 cup

Method

Step 1

Preheat oven to 180º C. Line a silicon muffin tray with muffin cases.

Step 2

Cream together egg, olive oil and milk in a bowl till light.

Step 3

Sieve together flour, baking powder, and salt into the egg mixture. Fold in well.

Step 4

Add spinach, ⅔ of the parmesan cheese powder, and castor sugar and mix well.

Step 5

Spoon the mixture into the molds till ¾ full. Place the tray on a baking tray and place it in the preheated oven and bake for 20-25 minutes.

Step 6

Remove from oven, the mould, and top with the remaining parmesan cheese powder. Serve immediately.

 

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