CHRISTMAS RECIPES

Method

• Peel and wash the ginger root and cut into thin strips.
• Put the ginger pieces, sugar and cinnamon together and bring to boil on high heat.
• Lower the heat, then simmer for atleast 2 hours on low heat till the water reduces and the mixture becomes slightly thick and coloured.
• Remove from heat then add the lime /lemon juice and mix well.
• When cold, strain through a thin cloth. Bottle and use as a digestive after all the heavy Christmas fare.
• This wine lasts for 3 months in a refrigerator.

Method

• Take a thick bottomed vessel and heat the sugar and 1/4 cup water on high heat.
• When the sugar melts, add the coconut, vanilla essence, ghee / butter and the milk.
• Cook on medium heat stirring all the time till the mixture thickens and leaves the sides of the vessel.
• Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the thumb and fingers, the right consistency is reached.
• Grease a flat plate and pour the mixture on it.
• Spread well and flatten with the back of a spoon dipped in water.
• Cut into squares when slightly cool.

Method

Fresh Fruit such as sliced bananas, strawberries,passionfruit etc Another popular decoration is grated Peppermint Crisp which is a chocolate bar with a crunchy peppermint filling.You could also make up your own topping.Limit is your imagination.

• Preheat over to 250 Fahrenheit (150 celsius).
• Brush large baking sheet with melted butter or oil. Line base with wax paper
• Dust lightly with sifted cornstarch, shake off excess.
• Using a 7-8 inch (approx) round baking pan or lid as a guide, mark a circle in the centre of the prepared baking sheet.
• Place egg whites in a small dry mixing bowl. Using an electric beater, beat for 1 minute or until soft peaks form.
• Add the sugar gradually, 3 teaspoons at a time, beating constantly until mixture is thick and glossy and all the sugar has dissolved. Add vanilla extract and vinegar, beat until combined.
• Spread meringue onto the marked circle on the prepared baking sheet.Bake 1 and 1/4 hours or until pale and crisp. Cool completely on the tray in the oven, with door slightly ajar.
• When the pavlova shell is cooled slide a flat bladed knife underneath and carefully ease pavlova onto a serving plate
• Place cream in a mixing bowl. Using electric beaters, beat cream until stiff peaks form. Spread over the top of cooled pavlova shell.
• Decorate

Method

• In a fairly big vessel, boil the sugar and coconut milk together till it forms a syrup.
• Mix the Rice flour and Semolina together and add to the syrup a little at a time, stirring constantly.
• Add the ghee and almonds.
• Stirring continuously, keep cooking on low heat till the mixture is thick and leaves the sides of the pan.
• Remove from heat and pour onto a greased plate.
• Cut into squares when cold.

Method

• Cover in the fridge for ½ hour. (That's what we do in Australia.) (Yours could probably sit in the bowl in the snow.)
• Shape into balls and roll in coconut.

Method

• Mix the dried fruit in a bowl and add the brandy then leave it marinate for 1-2 hours.
• Line a 23 cm deep round cake tin (or 2 x 18cm tins) with a double layer of baking paper on sides and base.
• Wrap outside of tin with a double thickness of brown paper and tie with string or secure join with a paper clip.
• Heat oven to 160°C.Beat butter sugar add vanilla until creamy, then beat in the eggs one by one, beating well.
• Add to the fruit and mix well.
• Melt chocolate in a small saucepan over simmering water, or in the microwave for about 60 seconds, and then stir in the plumb jam and pour over the fruit.
• Fold in the flour and cinnamon, and pour the cake mixture into the prepared tin.
• Smooth off the top and shake the pan to settle contents and remove air pockets.
• Bake for 2 ½ - 3 hours (2-2 1/4 hours for smaller cakes) until a skewer test comes out clean.
• Remove from the oven, leave in the tin, wrap in tea towels and rest overnight befor serving.

Method

• Marinate turkey with yoghurt, chilli powder, coriander powder, garam masala powder and salt. Set aside for atleast 4 hours.Add 3 tablespoons of oil to the frying pan. Add ginger garlic paste when oil is hot and fry till golden brown.
• Now add cut onions, green chillies and fry till onion is transparent. Add tomatoes and fry well. Add mint and coriander leaves and set aside to cool. Once cooled, blend all this in a blender till the mixture becomes finely grinded.
• Add ghee and oil to a frying pan, when heated add cloves, cardamom and cinnamon. Fry till brown. Now add salt, the blended and the marinated mixtures and mix well. You can also add mint and coriander leaves while cooking.
• If you are using pressure cooker let the mixture with turkey cook for 2 whistles. Otherwise for frying pan cook the mixture for 30-40 minutes, till the meat is half cooked. Meanwhile wash the basmati rice well and drain the water. Once the meat is ready, add water and basmati rice.
• Rice to water ratio should be 1:2(the water includes the gravy from cooking the meat). Add salt to the mixture. Let the rice cook. Once done serve hot with curd raita.

Method

• Heat oil in a small saucepan.
• Add chillies, garlic and pour onto noodles.
• Add 1 tsp. vinegar, chopped tomato, salt and pepper to taste. Mix, keep aside.
• Clean and separate salad leaves whole. Wash and chop tomatoes in half, keep 8-10 whole for decoration.
• Toss carrot, radish, onions, beetroot with salt, pepper, sugar and vinegar to taste. Keep each one separate.
• Keep aside for 10 minutes. Slice potatoes into rounds, sprinkle salt, pepper.
• Take a large serving plate, with sloping rim. Arrange salad leaves along rim to form an edge.
• Spread noodles on plate evenly, to hold leaves in place.
• Sprinkle a line of radish, beetroot, carrot in a concentric manner. Leave a large central space empty.
• Arrange the potato slices to cover this space. Spread small discs of chopped onion randomly over arranged vegetables.
• Sprinkle chopped coriander all over.
• Place 2-3 tomatoes and a sprig of mint at the centre of each onion disc.
• Chill well before serving.

Method

• Preheat oven to 225 degrees F (110 degrees C).Grease and flour a tube pan.
• In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine.
• Mix thoroughly. Pour into prepared pan.
• Bake for 1 hour, or until a tester inserted in the center comes out clean.Cool on a wire rack.
• Wrap cooled cake in foil.
• Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.

Method

• Take raisins, orange peel, dried pineapple and dried mango in a mixing bowl.
• Add diced plums, apple and grated carrots. Soak these fruits in liquor/fruit beer for atleast 7 days in a mixing bowl.
• Take white butter and sugar and beat well. After the sugar has dissolved well in the butter add eggs one by one. Also add milk, orange juice and lemon juice.
• Mix almond powder and bread crumbs.
• Add plain flour and also the marinated fruits little by little and mix well.
• Add a pinch of mixed spice.
• Place cling wrap in a mould/dish and fill it with the mixture and cover it.
• Take a little water in a bake and serve dish and place the mould in it. Keep the mould for 1 1/2 to 2 hours, in a pre-heated oven at 300 to 350 F.
• When ready, dust with icing sugar and decorate.