CHRISTMAS RECIPES

Method

• Mix the sugar, hot water, gelatine and cream of tartar in a small pan and stir until the sugar dissolves.
• Place the pan on the stove and boil for 2 to 3 minutes.
• Pour the liquid into a bowl, stir in the essence and colour and cool until a skin begins to form on top.
• Beat the mixture hard till it is thick and white; then pour it into a greased, flat container that has been dusted with icing sugar.
• Chill in the refrigerator until the gelatine is firm and almost set.
• Cut the gelatine into cubes and roll each cube with icing sugar.

Method

• Soak the gelatine in water in a small bowl for 5 minutes.
• Place the bowl in a pan of simmering water to dissolve the gelatine completely and let it cool to room temperature.
• Mix the mango puree in a bowl, add the gelatine and stir well and then add the cream.
• Add in the egg whites, place the mousse in a round cake pan and chill in the refrigerator for about 3 hours or until it sets.Soak the pineapple jelly in 1 tbsp warm water.
• Stir until fully dissolved; cool, then spread it thinly over the mousse to glaze the surface; mark into segments with the tip of a knife; chill again.
• Garnish the mousse with swirls of whipped cream and dribble ready made chocolate sauce over the cream.
• Place a cherry in the centre, along with a ready-made chocolate decoration.

Method

• Preheat oven to 175C/350F. Meanwhile, grease and dust an 8 -inch square baking tin.
• Melt butter and both kinds of chocolate in a microwave (zap on High, 800-1000MW, for 2-3 minutes and stir till smooth.)In a bowl, whisk eggs, egg yolk and sugar about 5 minutes, or until thick and pale
• Beat in maple syrup or almond oil and chocolate-butter mixture. Fold in flour and salt.
• Pour into pan and bake and bake for 30 minutes.Let pan cool on a wire rack for at least 2 hours or until firm.
• Cut into 16 squares. Keeps for 4-5 days at room temperature; up to 3 months if frozen.

Method

• Sift flour, salt, soda and baking powder into mixing bowl.
• Make a well in the centre and pour in lassi or milk. Gradually fold in all the flour.
• Add in the raisins or nuts if using any. Remember that the dough should be moist, so use more liquid if necessary.
• Turn onto a floured board and knead lightly to form a loaf. The dough will be gooey so don't worry.
• Place in loaf pan and cut a deep cross in the centre of the loaf. Bake at 200C(400 F) for 30-40 minutes.
• Serving suggestion: Lightly toast the bread, smear low-fat spread or chutney and serve with a bowl of hot tomato soup.

Method

• Pound biscuits into a coarse powder. Add butter and mix well with your fingertips.
• Make a thin layer of this mixture in a shallow round(12-inch diameter) dish.
• Refrigerate for an hour.Blend cheese and curd. Add condensed milk to the mixture and blend further. If required, add powdered sugar to taste.
• Dissolve gelatine in warm water. When dissolved, add to the cheese mixture and blend one again.
• Gently pour this mixture into the prepared bisciut-coated tray.
• Put it in the refrigerator (chill-tray) for 2 hours.
• Decorate with thin slices of pineapple (or any seasonal fruit slices) and cherries.

Method

• Peel and dice the potato; chop 1 onion
• In a non-stick pan, heat oil and over slow heat cook the potato and onion with salt and pepper till cooked
• Whip the eggs with salt till frothy. stir in egg in mixture till coagulation starts.
• Once the mixture thickens , allow it to set .
• Brown on one side and flip. dice into pieces ans serve.

Method

• Cream the butter and powdered sugar till fluffy.
• Add the egg whites, one by one and keep creaming.
• Add the melted chocolate and beat.
• Sieve the flour and baking powder.
• Fold chopped walnuts and chocolate chips in the flour.
• Fold flour mixture in the butter mixture.
• Shape the cookie as you like and bake at 165C till firm.

Method

• Combine flour and sugar in mixer bowl, mix well.
• Combine margarine, cocoa, shortening, and water in saucepan; bring to boil, stirring frequently.
• Add to flour mixture, beat well. Add amaretto liq., mix well.
• Mix remaining ingredients in bowl.Pour batter into greased cake pan (I prefer bundt cake pan).
• Bake at 350 F for 25 minutes or until done.
• Cool in pan.
• Frost with fudge frosting.

• Bake at 350 F for 25 minutes or done.
• This cake can also be topped off with walnuts or pecans

Method

• Preheat oven to 350 F, toast pecans with 3 tbsps butter for 20 to 25 minutes, stirring frequently; then cool.
• Cream remaining butter and sugar until fluffy. Add eggs, one at a time, beating well after each one.
• The add vanilla.Sift together flour, baking powder and salt.
• Add to creamed mixture alternating with milk. Stir in 1 cup of pecans.
• Pour batter into greased and floured pan.
• Bake for 25 to 30 minutes till done; cool.
• Frost with Butter Pecan Frosting and top with remaining pecans.

• Bake at 350 F for 25 to 30 minutes.
• Add a wondeful taste by using (store bought) caramel flavored frosting. Warm frosting in microwave, pour over cake, then top with remaining pecans.

Method

• Preheat oven to 350 degrees F. Mix cream cheese and condensed milk together until smooth.
• Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well combined.
• Pour batter into the pie shell.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean.
• Serve warm.