Last Minute Treats to Recipe to Make Your Christmas Merrier

            By: | December 25th, 2020

What is Christmas without some holiday cheer, hot chocolate in the snuggish blanket, and making it merry with family and friends with some holiday movies? But the joy of celebration remains incomplete without singing those all-time popular Carols, sipping on mulled wine, and having lots of festive desserts. While rum cake or plum cake(teetotaller favourite) and ginger cookies are the traditional treats, there is no dearth of dishes that one can try their hands on especially when the universe is giving the chance to stay indoors and have a home-ly Christmas.

Here are a few recipes from some of the fabulous Chefs that are easy to prepare and lavish to be enjoyed over the Christmas dinner.

Yule Log Christmas Cake by Executive Chef Sheriyar Rustom Dotivala, The Resort Mumbai

Ingredients:

For the cake:

  • 85g golden caster sugar
  • 2 tbsp cocoa powder 
  • 3 Eggs
  • ¼ tsp baking powder
  • 85 gms flour

For the filling & icing:

  • 50 gms butter
  • 140 gms dark chocolate
  • 1 tsp golden syrup
  • 240 ml cream
  • 200 gms icing sugar
  • 2-3 extra-long mint crushed

Instructions:

  • Heat oven to 200C
  • Grease and line a Swiss roll tin with baking parchment. 
  • Beat 3 eggs and 85g golden caster sugar together with a whisk for about 8 mins until thick and creamy.
  • Mix 85g plain flour (less 2 tbsp), 2 tbsp cocoa powder and ½ tsp baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin.
  • Now tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
  • Lay a sheet of baking parchment on the work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
  • To make the icing, melt 50g butter and 140g dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in 1 tbsp golden syrup and 5 tsp double cream from a 284ml pot. Beat in 200g sifted icing sugar until smooth.
  • Whisk the remaining double cream from the 284ml pot until it holds its shape.
  • Unravel the cake, spread the cream over the top, scatter over 2-3 crushed extra strong mints, if using, then carefully roll up again into a log.
  • Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch.
  • Spread the icing over the log and branch (don’t cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unshifted icing sugar to resemble snow, and decorate with holly.

Taco by Chef Anam Helekar from Wakao Foods

Ingredients

  • Tortilla shells 4 pieces
  • Raw jackfruit meat 100 grams
  • White onions 20 grams
  • Garlic 4 cloves
  • Habanero sauce 10 ml
  • Mexican spice 1 tsp
  • Salt/pepper As per taste
  • Bell peppers 15 grams
  • Green peas 15 grams
  • Cilantro 5 grams chopped
  • Tomato salsa 20 grams
  • Tabasco 1 tsp
  • Guacamole 20 grams
  • Black beans 15 grams

Instructions:

  • Saute onion garlic
  • Add green peas, bellpepper, black beans saute till half cooked. Do not overcook
  • Add the jackfruit meat and saute
  • Add Habanero, mexican spice and salt/pepper
  • Stir in tomato salsa and cook for 1min
  • Finally put in chopped coriander
  • Serve along with guacamole and sour cream

Christmas Coleslaw by Chef Satyajit Kotwal from Satyajit’s Kitchen

Ingredients

  • Purple Cabbage 80 grams
  • White Cabbage  80 grams
  • Apple                    50 grams
  • Bell peppers       50 grams
  • Mayonnaise       50 grams
  • Seasonings         3 tbs
  • Parsley                For Garnish
  • Cherry Tomato   For Garnish

Instructions:

Cut all the above vegetables in Julienne ie Shredding. Add mayonnaise and seasoning if required as mayo has salt in it. Mix well. Arrange in a salad bowl/plate and garnish with Cherry Tomato and Sprig Of Parsley

Chocolate Bliss Balls with Dried Cranberries by Del Monte

Ingredients:

  • Dried Cranberries 3 tsp
  • Flax Seeds 1/2 cup
  • Sunflower Seeds 1 cup
  • Cocoa Powder 3 tsp
  • Honey 1/2 cup
  • Desiccated Coconut 1/2 cup (for coating)
  • White Chocolate Melted 1/2 cup (for drizzle)

Instructions:

  • In a food processor, add the flax and sunflower seeds and process until you get a fine powder
  • Add the cocoa powder and process for a few seconds
  • Add the cranberries and honey and pulse until well combined. Take it out in a bowl and place in the fridge for an hour to make it easier to roll better
  • Take it out of the fridge and roll out 3 cm diameter balls. For half the batch, coat them with desiccated coconut. For the remaining half, drizzle melted white chocolate over them with a spoon or piping bag. Store in the fridge for several days or in the freezer for months

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