Star Anise and Orange Oil Recipe

If you are planning to wrap flavored oils in your gift baskets, then this oil is the perfect choice. The star anise  within this oil works as a pretty spice where as the presence of orange imparts good color to your oil.

Ingredients for Star Anise and Orange Oil Recipe:

Whole star anise - 50 gm, lightly roasted
Orange peel - 50 gm, dried
Oil - 150 ml, any scentless oil preferred

Method for Star Anise and Orange Oil Recipe:

Warm the oil in a pan. Make sure you don't warm it to the boiling point just heat it.

In a glass jar or large mouthed bottle place the anise seeds at the bottom. Drop in the orange peel.

Pour in the hot oil and allow to cool.

Close the bottle tight and leave standing at least for a week.

Your flavored oil is ready to be gifted. You can use it for salad dressings too.

Please note: While you leave the bottle standing for a week, try not to open the cap for a sniff. Wait!

Fried Garlic and Chili Oil Recipe

Ingredients for Fried Garlic and Chili Oil Recipe: 

Olive oil - 300 ml
Garlic pod - 1 whole, peeled and sliced
Dry red chili - 5, halved
Peppercorn - 1 tsp
Rice bran oil - 50 ml
Red chili powder - 1/4 tsp

Method for Fried Garlic and Chili Oil Recipe:

Divide the olive oil in two jars. Place few red chilies into each jar and set aside.

In a pan heat the rice bran oil and add garlic and cook till golden brown. Add the peppercorns and few red chilies. Cover the pan with the lid and allow the oil to infuse the flavors.

Let it stand overnight.

Pour the seasoned oil in the olive oil jars. 

Citrus Sugar Recipe

 Ingredients for Citrus Sugar Recipe:

Granulated sugar - 500 gm
Powdered lemon or orange zest - 2 tsp
Lemon or orange food color - 2 drops

Method for Citrus Sugar Recipe:

Divide sugar in two equal portions. In case you are planning to use lemon zest, add powdered lemon zest to one portion of sugar and lemon food color to other portion. In case you are using orange zest, do the same with it.

In a glass jar, alternatively make layers of both the sugar. To use mix the layers thoroughly.

Tip: You can try this either by sticking to one flavors or mixing both the flavors.

Spiced Sugar Recipe

Ingredients for Spiced Sugar Recipe:

Granulated sugar - 500 gm
Powdered Spices - 2 tsp (Cinnamon, mace, pepper, dry ginger, nutmeg)

Method for Spiced Sugar Recipe:

In a dry and well-shaped glass jar, place the sugar and powdered spices in alternate layer with thicker layers of sugar and thin layers of spices. Your spiced sugar is ready.

Shake the jar well before use. 

Orange Eggnog Punch Recipe

Ingredients for Orange Eggnog Punch Recipe: 

Eggnog - 1 cup
Orange juice concentrate - 1 cup
Ginger ale - 1 cup

Method for Orange Eggnog Punch Recipe:

Stir eggnog along with orange juice concentrate well.

Add to this ginger ale and mix gently.

Pour the mixture in a preferably long stemmed glass and serve.

Vegan Eggnog Recipe

Ingredients for Vegan Eggnog Recipe: 

Silken Tofu - 200 gm
Soymilk (vanilla flavor) - 1 cup
Sugar - 2 tsp
Brown sugar - 1 tsp
Turmeric - 1 pinch
Brandy - 2 tbsp (optional)
Nutmeg powder - 1/2 tsp

Method for Vegan Eggnog Recipe:

Blend all the ingredients thoroughly mentioned above except nutmeg powder with a blender.

Pour the eggnog into a glass and dust with nutmeg powder.

Blueberry Muffins Recipe

Ingredients for Blueberry Muffins Recipe: 

Flour - 2 cup

Butter - 1/2 cup

Eggs - 2

Sugar - 1 cup

Vanilla essence - 2 drops

Milk - 1/2 cup

Blueberries - 1 cup, pureed

Baking powder - 1 tsp

Salt, a pinch

Method for Blueberry Muffins Recipe:

Whisk the butter along with the sugar, till done. Add 1 egg and continue whisking. Do the same with the other egg. Add to this vanilla essence.

Mix baking powder with the flour and sift. Add salt and sift twice.

Add the flour to the butter mixture and blend well with 8 no. movement. (the spatula should keep moving in 8 no. direction for well blending).

Add milk and mix well.

Grease muffin tins and pour the batter.

Pour blueberry puree in the center of each muffin.

Bake the muffins in a pre-heated oven at 375 degrees for next 20 to 25 minutes or until done.

How to make marzipan delights

Make marzipan delights to add sweet yet personal touch to your Christmas gift baskets or to place them on the Christmas Cake. Here's how:

Ingredients for the marzipan delights: 

For the dough:

Icing sugar - 200 gm, sifted
Almonds  / cashew nuts - 150 gm, grounded
Egg whites - 1
Vanilla essence - 2 drops
Lemon juice - 1/2 tsp

For the snowmen:

Red color - few drops
Black color - few drops

Method for Marzipan delights:

Sift the icing sugar and mix well with the grounded almond or cashew paste.

Add to this egg white, vanilla essence and lemon juice. Bind it into a stiff dough.

Knead the dough well and wrap the dough in plastic cling.

Refrigerate sealed for future use.

To use, let the dough stand to attain normal room temperature. Knead well to smooth dough.

Divide the dough into equal portions and use them as required.

For making 1 snowman, you need 2 portions of dough rolled in balls. Place 1 ball on top of the other.

To decorate the snowman, make use of 1 dough. Break off the fourth of the dough and color one portion into red color and one portion with black.

Roll the red portion into thin noodle and wrap this around the snow man's head to resemble a scarf.

Similarly flatten a tiny ball of red dough into small coin shape and place on the top of the head to resemble a cap.

Make small dot shaped balls of black dough and stick them for eyes, as well as 1 dot for snow man's shirt button.

Grilled Potato and Garlic Flakes Soup Recipe

Ingredients for Grilled Potato and Garlic Flakes Soup Recipe: 

Potatoes - 3, medium
Carrot - 1, roughly chopped
Onion - 2, small,roughly chopped
Celery - 1 tbsp, chopped
Cream - 3 tbsp
Vegetable stock - 1 cup
Garlic - 10 to 12 flakes
Olive oil - 2 tbsp
Mixed dried herbs - 2 tsp
Black pepper, as required freshly grounded
Salt, as required

Method for Grilled Potato and Garlic Flakes Soup Recipe:

Halve two out of three potatoes and dice the 3rd potato. Grill the diced potato.

Roast the garlic flakes. Set aside.

Marinate the roughly chopped carrot, halved potatoes, onion and celery with olive oil, dried herbs, salt and pepper.

Grill the vegetables in a pre-heated grill. Once done puree the vegetables.

Add the stock as required, depending on how thick the puree looks.

Transfer the vegetable puree in a pan and simmer for 2 minutes. Add in stock till the soup has pouring consistency. Check salt and pepper.

Sprinkle the roasted garlic flakes on the top and serve hot with  grilled diced potatoes and croutons.

Prawns in White Butter Sauce Recipe

Ingredients for Prawns in White Butter Sauce Recipe: 

Prawns - 150 gm, cleaned and de-veined
Garlic - 5 flakes, finely chopped
Cherry tomatoes - 4 to 5, halved
Butter - 1 tbsp
White wine - 3 tbsp
Salt, as required
Pepper, as required

Method for Prawns in White Butter Sauce Recipe:

Heat the butter, and add the garlic. Saute.

Add to this prawns and continue to saute.

Add the cherry tomatoes and the white wine. Cook and reduce the wine by 25%.

Add salt and pepper. Serve hot with steamed rice.

Chopped Cashew Square Chocolates Recipe

Ingredients for Chopped Cashew Square Chocolate Recipe:

Milk chocolate - 1.5 kg
Cashew nuts - 500 gm

Method for Chopped Cashew Square Chocolate Recipe:

Chop the cashew nuts and roast them lightly.

Melt the milk chocolate (learn more about effortlessly melting chocolate in microwave) and add the chopped cashews to it. Mix gently.

Spread the milk chocolate and chopped cashew mixture on a tray.

Refrigerate the mixture so that it sets.

When cool, cut the mixture with a sharp knife into squares. Foil wrap individually.

Serve.

Please note: The above mixture makes around 11 dozens of chocolates.

Orange Truffles Chocolate Recipe

Ingredients for Orange Truffles Chocolate Recipe: 

Dark covering chocolate - 800 gm
Cream - 300 gm
Orange juice - 100 ml
Dark covering chocolate - melted, as required

Method for Orange Truffles Chocolate Recipe:

Boil the cream for around 10 minutes. Add to this the orange juice and continue to boil for couple of minutes.

Allow the mixture to cool.

Meanwhile melt the dark chocolate (learn how to melt chocolate effortlessly in microwave).

Add the cream and orange mixture into the melted chocolate and stir lightly.

Divide the portions into small balls. Dip each ball in dark chocolate covering and refrigerate the balls.

Serve.

Please note: The above mixture makes around 9 dozens of chocolates.

Vanilla Truffles Chocolate Recipe

Ingredients for Vanilla Truffles Chocolate Recipe: 

White chocolate - 1 kg
Cream - 500 gm
Vanilla essence - 2 drops
White covering chocolate - melted, as required

Method for Vanilla Truffles Chocolate Recipe:

Melt the 1 kg white chocolate. White chocolate can be easily melted in a microwave.

Add the 2 drops of vanilla essence to the white chocolate and mix well.

Divide the mixture in equal portions and shape them into balls.

Dip this balls into white covering chocolate and cool.

Once done wrap them individually foil.

Please note: The above mixture makes around 7 dozens of chocolates.

Cherries In the Snow Chocolate Recipe

Ingredients for Cherries in the Snow Chocolate Recipe: 

White Covering chocolate - 1.5 kg
Crystallized cherries - 500 gm

Method for Cherries in the Snow Chocolate Recipe:

Chop the cherries.

Melt the white covering chocolate. (learn how to melt chocolate effortlessly in the microwave)

Add to this chopped cherries and mix well.

Spoon out small portions in desired shapes and allow it to cool.

Wrap individually in transparent white food grade paper.

Please note: This above portion makes around 12 dozens of chocolates.

Dark Truffle Chocolate Recipe

Ingredients for Dark Truffle Chocolate Recipe: 

Dark covering chocolate - 1.1 kg
Cream - 800 gm
Melted dark covering chocolate, for covering

Method for Dark Truffle Chocolate Recipe:

Boil the cream for minimum 10 minutes. Allow it to cool.

Melt the dark covering chocolate in a double broiler (or you can also (melt chocolate in microwave) and add to this the cream. Mix well.

Scoop the portion into small balls.

Dip the balls into melted dark chocolate kept for covering.

Refrigerate.

Please note: The above mixture makes around 15 dozens of chocolates.

Mocha Chip Torte Recipe

Ingredients for Mocha Chip Torte Recipe: 

Egg - 2
Milkmaid - 1 cup
Milk - 1 cup
Gelatin - 1 tbsp
Instant Coffee - 1 tbsp
Cream - 1 and 1/3rd cup
Walnuts - 2 tbsp
Milk chocolate - 1 tsp, chopped
Hot water - 2 tbsp

Method for Mocha Chip Torte Recipe:

Separate egg whites and egg yolks.

Beat the yolks and add to it milk as well as milkmaid. Continue beating.

Mix the gelatin with hot water and instant coffee powder to this. Mix well.

Add the egg yolk mixture to the gelatin and mix well.

Heat on slow fire over a pan of hot water. Stir continuously to avoid lumps. Cook till the mixture get creamy and thick. Once done keep aside to cool.

Beat the cream until stiff and light. Meanwhile beat the egg whites until they get peaked.

Fold the cream mixture as well as the egg white mixture into the egg yolk mixture.

Add to these chopped walnuts and chopped chocolate.

Chill for couple of hours until set.

Cut and serve.

Herb Cheese Mould Recipe

Ingredients for Herb Cheese Mould Recipe: 

Curd - 125 gm, hung for couple of hours to remove water
Cheese - 300 gm, soft
Gelatin - 1 tbsp, dissolved
Rosemary - 1/2 tsp
Thyme - 1/2 tsp
Oregano - 1 tsp
Parsley - 1 tsp
Cabbage - 2 tbsp, shredded and chilled
salt, as required

Method for Herb Cheese Mould Recipe:

Whisk the curd to make it smooth and creamy. Add salt and continue to cream. Add to this cheese and mix well.

In a double broiler warm this mixture.

Next step is to add the gelatin and the herbs within this mixture and pour it into moulds to set.

In serving Martini glasses (preferably) place the shredded and chilled cabbage in the bottom.

Demould the curd and cheese mixture on the top.

Sprinkle with fresh herbs and serve.

Kahlua Chocolate Mousse Recipe

Kahlua Chocolate Mousse is a rich creamy dessert cooked on special occasions. How about cooking this recipe on Christmas this year! Very easy to make and can be prepared overnight.

Ingredients for Kahlua Chocolate Mousse Recipe: 

Dark cooking chocolate - 250 gm
Eggs - 4
Butter - 125 gm
Powdered sugar - 4 tbsp
Fresh cream - 3/4th cup
Kahlua - 2 tbsp
Salt - 1 pinch
Whipped cream - 1 tbsp (to decorate)
Chocolate curls - 1 or 2 (to decorate)

Method for Kahlua Chocolate Mousse Recipe:

In a double broiler melt the chocolate.

Place egg whites and egg yolks in separate bowls.

Chop the butter into cubes.

Now whisk the melted chocolate until smooth. Add to this butter chunks and whisk until the butter melts.

Add to this the egg yolks and continue whisking.

In a separate bowl, beat the egg whites along with the pinch of salt. Add sugar slowly and continue beating until the egg whites mixture looks peaked and soft. Ensure that the egg whites are stiff but not entirely dry.

Whip the cream with Kahlua until stiff.

Transfer the melted chocolate and egg yolk mixture into a large bowl. Fold the egg white into the same lightly. Add to this whipped cream and fold lightly.

Pour this melted chocolate and cream mixture into individual glasses or mould and refrigerate overnight.

While serving decorate the Kahlua Chocolate Mousse with whipped cream and chocolate curls. 

Risotto Cake Recipe

Ingredients for Risotto Cake Recipe: 

Rice - 300 gm
Chicken Stock - 1 litre
Red onion - 1, finely chopped
Arugula lettuce (Romaine lettuce) - 1 bunch
Olive oil - 40 ml
Sea salt, as required
Fresh grounded pepper, as required
Lime juice - 1 tsp
Butter - 120 gm
Parmesan cheese, freshly grated

Method for Risotto Cake Recipe:

In a vessel heat the chicken stock and season if required.

Heat a heavy bottom pan and add butter (75 gm) to melt. Add 2 tsp oil along with chopped onions. Saute until soft.

Add to this rice and and mix well. Turn off the fire and continue stirring until the rice coats well.

Return the vessel back to heat and add more stock enough for the rice to cover and cook. Simmer the rice until the whole stock present inside the pan gets dry.

Keep adding more stock to rice until the rice is cooked.

Place the risotto in a flat plate and allow it to cool. Once done press rice in form of a cake layer.

In a pan melt butter and shallow fry the risotto cake until crisp and golden brown. Remove the cake in an absorbent paper and cut into thick wedges.

In a serving dish place place the risotto cake topped up with arugula lettuce, olive oil and freshly grated Parmesan cheese.