Easy Recipes For The Holiday Season

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Bengaluru: It is holiday season and I know you are quite confused with what to cook for the guests and kids at home. Dont worry, I got you covered. Here I list a few easy recipes with the help of Cornitos and Chef Vivek Tamhane from the Embassy Group’s BLVD Club.

Cheesy Quinoa Nachos

Ingredients

  • 70g / 1 packet – Cornitos Quinoa Nacho Crisps
  • 60 gm – Cornitos Sliced Jalapenos
  • 100 gm – Cornitos Cheesy Jalapeno Dip
  • 100 gm – Onion juliennes
  • 60 gm – Boiled Sweet corn
  • 60 gm – Tomato diced
  • 100 gm – Mozzarella cheese
  • Seasoning – to taste

Method

  • Arrange Cornitos Quinoa Nacho Crisps on a ceramic plate, overlapping one over the other.
  • Pour Cornitos Cheesy Jalapeno Dip over Nachos.
  • Top Nachos with veggies and Cornitos Sliced Jalapenos.
  • Sprinkle mozzarella cheese evenly on the Nachos and finish with seasoning.
  • Bake in a pre-heated oven at 350 *F for 2 minutes or till cheese melts.
  • Remove from oven and serve with dips.

Chicken and Mushroom pot Pie

Ingredients

  • 2 tbsp oil
  • 8-10 skinless, boneless chicken leg
  • 250 gms Mushroom
  • 2 no’s onions, finely chopped
  • 2 celery sticks, finely chopped
  • 50g butter
  • 50g plain flour
  • 500ml milk
  • 1 chicken stock
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1 egg, beaten For savory dough

Method

  • Mix butter and flour to bread crumb consistency, add water and make a soft dough. Keep it in the fridge for 10-15 min.
  • Heat 1 tbsp oil in a large frying pan over a high heat. Once hot, sauté the chicken pieces season and transfer to a bowl.
  • Reduce the heat, sauté chopped mushroom, onions, celery for 4-5 mins, stirring occasionally, until all the veg has softened. Add sauteed chicken into the same pan on a medium heat for few mins, take it down and cool it.
  • Make a roux – melt the butter in the pan and add flour to make a paste. Cook for some time until the paste becomes golden in color. Add milk slowly, then whisk to combine till you get a creamy sauce.
  • Combine the sauce and chicken mushroom mix, season, add beaten egg.
  • Roll the dough into a small tart or a pie mould. Once the mix is cooled put it in the pie mould, again roll the dough and cover the entire pie from top. Chrimp the excess to seal the sides.
  • Brush the pastry with milk wash. Bake at 180 C for 20-25 min till golden color.

Warmed avocado and potato winter salad

Ingredients

  • 1 no Avocado, cut into thin wedges
  • 3 no’s red onions, halved and cut into wedges
  • 4 no potato, (boiled, cut into pieces)
  • 5 tbsp olive oil
  • 1-2 tbsp clear honey
  • 1 small garlic bread
  • Mix lettuce
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbs salt
  • 1 tbs Black crushed pepper

Method

  • Make a dressing using olive oil, honey, white wine vinegar and Dijon mustard
  • In a frying pan, put little olive oil and sauté the red onions and potato. Season it with salt and pepper.
  • In a serving bowl, put mix lettuce, on top put hot sauteed onion and potato. Lastly, pour over the dressing.
  • Serve warm with garlic bread

Belgian chocolate and chili mousse

Ingredients

  • 250 g dark chocolate drops
  • 200 ml cream
  • 1-2 no’s Bird chili chopped
  • 6 egg yolks, 6 egg white
  • 120 g fine sugar
  • 10 gm gelatin
  • 150 ml cold water
  • White chocolate for decorating

Method

  • Soak the gelatin in cold water keep it aside.
  • Boil the cream, add melted chocolate and chopped bird chili, make a chocolate ganache.
  • Whisk the egg yolk and sugar together, keep it aside
  • Whisk the egg white, keep it aside.
  • Melt the gelatin fold it with chocolate ganache, then fold the egg yolk mix followed by egg white mix, mix well.
  • Set it in a mould to set for 2-3 hr. Take out from the mould serve cold with the garnish.
  • Make white chocolate garnish as of your choice.

 

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