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Last updateWed, 11 Oct 2017 11am


Special Dishes for this Christmas

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Decorating the Christmas trees and enjoying the fabulous Christmas food, families will engage themselves in pleasure and happiness at Christmas time. If you don’t have any idea of choosing and making a variety of delicious Christmas food, then no problem,

we recommend you some collections of Christmas cookie recipes, Gingerbread tree Recipes, Christmas beverage recipes, Christmas dessert recipes, Christmas barbecue recipes.

Christmas Cookie

1. Use an electric mixer to beat butter, 2/3 cup sugar and vanilla until light and fluffy. Stir in sifted flours.
2. Divide dough into 2 portions in 2 discs. Roll one portion to form a 20cm round. Carefully transfer to a tray. Repeat with remaining dough.
3. Use a knife to score each roung into 8 wedges. Pinch edges of rounds to form a scalloped effect. Pick top of rounds with a fork. Sprinkle with remaining sugar.
4. Bake for 20 minutes, swapping the trays halfway through cooking. Cool on the trays and serve.

Chocolate Chip Cookies

1. Beat 150g softened butter, 1/2 cup caster sugar, 1/2 cup brown sugar and 1 tsp vanilla extract for 1-2 minutes or until smooth and well combined. Beat in 1 egg.
2. Stir in 1 3/4 cups plain flour in two batches. Stir in 1/2 cup dark choc bits and 1/2 cup milk choc bits until evenly distributed. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.
3. Bake for 15-18 minutes or until light golden and cooked. Transfer to a wire rack to cool.

Christmas Gingerbread Tree Recipes

1. Sift flour, baking powder, bicarbonate of soda, spices and a pinch of salt into a bowl.
2. Use an electric mixer to beat butter and brown sugar until fluffy. Add honey and egg. Beat until combined. Divide dough in 1/2. Wrap separately in plastic. Refrigerate for 30 minutes.
3. Trace 19cm, 15cm and 10cm stars on to cardboard and cut out. For 7.5cm and 4.5cm stars use cutters.
4. Roll out dough halves between baking paper until 4mm thick. Use star templates and 7.5cm cutter, cut out 3 stars of each size from dough. Use 4.5cm cutter, cut out as many stars as possible from remaining dough.
5. Place same sized stars together, 3cm apart, on baking paper-lined oven trays. Bake larger stars for 8-10 minutes; smaller stars for 5-7 minutes. Stand biscuits for 5 minutes. Transfer to wire racks to cool.
6. Place egg white in a bowl. Stir in icing sugar, 2 tbs at a time, until combined.
7. Stack the largest stars at offset angles, placing 2-3, 4.5cm stars in between. Glue each layer with icing. Continue stacking in decreasing size until all 7.5cm stars are used. Finish with one 4.5cm star flat and a second one upright. Use icing as glue to decorate tree with cachous.
8. Tie up remaining small stars to look like presents. Leave tree to set for 1 hour. Serve dusted with icing sugar.

Yule Mule Cocktails

1. Juice 6 limes. Cut remaining 3 limes into small wedges. Pour vodka and 1 cup lime juice into a carafe or jug. Stir to combine.
2. Half-fill twelve 300ml-capacity highball glasses with crushed ice. Pour over 1/3 cup vodka mixture. Top with ginger beer and lime wedges. Serve.

Strawberry Vodka Cup

1. Roughly chop berries in a food processor, then transfer to a bowl with vinegar. Cover and chill for at least 4 hours or overnight.
2. Strain through a fine sieve over a bowl, stirring to allow the liquid to drip through until you have about 1 cup (250ml) liquid. Simmer liquid and sugar in a pan over medium heat for 5 minutes until reduced slightly. Cool syrup in fridge.
3. To serve, pour syrup into a tall jug, add vodka, ice and soda, and then garnish with mint and berries.

Provencal Mayonnaise

1. For the mayonnaise, combine ingredients in a bowl, then chill until ready to serve.
2. Place butter and garlic in a saucepan over low heat. Once the butter has melted, add the chili, lemon juice and basil, stirring to combine. Set aside.
3. Halve prawns by splitting lengthways through the middle with a sharp knife. Remove vein, rinse, and then pat dry with paper towel. Season them with salt and pepper.
4. Preheat a char grill or barbecue to hot. If grilling, place the prawns on a shallow baking tray shell-side down. If barbecuing, place on barbecue plate shell-side down. Brush prawns with some of the butter and grill for 3-4 minutes until just cooked through. Pile onto a platter. Warm any remaining butter over low heat. Pour over prawns. Sprinkle with parsley and extra basil. Serve with mayonnaise and lemon.

Fruit Salad Punch

1. Place undrained fruit salad, orange, lemon, apricot nectar and rum in a large jug. Stir to combine. Cover and refrigerate for 1 hour to allow flavors to develop.
2. Add sparkling apple juice and ice just before serving.

Zuccotto Trifle

1. Place half the panettone in a 2L (8-cup) capacity serving dish. Drizzle over half the wine and top with half the raspberries.
2. Use an electric beater to beat the ricotta, icing sugar and half the cream in a bowl until smooth. Spoon the ricotta mixture over the panettone. Top with the remaining raspberries and panettone. Drizzle over the remaining wine.
3. Use a clean electric beater to beat the remaining cream in a medium bowl until soft peaks form. Add the glace fruit and fold to combine. Spoon the cream mixture evenly over the top of the trifle. Decorate with the extra raspberries and sprinkle with Flake bar to serve.

White Chocolate and Berry Cheesecake

1. Line base and sides of a 6cm-deep, 22cm round spring form pan with baking paper. Arrange biscuits, in a single layer, over base of pan. Top with half the berries. Place boiling water in a small, heatproof jug. Sprinkle over gelatine. Use a fork, whisk until gelatine has dissolved.
2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until melted and smooth. Set aside.
3. Use an electric mixer to beat cream cheese, sugar and vanilla until smooth. Gradually beat in evaporated milk, chocolate and gelatine mixture. Pour cream cheese mixture into pan. Scatter with remaining berries. Cover and refrigerate overnight or until set. (TIMExplore.com)