Kulkul Swirls
By Sheela Sheth, Food Expert
These delicious treats are crispy on the outside and slightly sweet on the inside, making them a popular part of Goan holiday celebrations.
Ingredients
2 cups all-purpose flour
½ cup Semolina
2 tbsp of warm ghee (clarified butter)
4 tbsp icing sugar
½ tsp baking powder
1 cup coconut cream
2 eggs (optional)
½ cup powdered sugar for dusting
Oil for frying
½ tsp of table salt
Directions
- Mix the flour and baking powder
2. Add the butter gradually and mix
3. Beat the eggs in a separate bowl and add them to the flour
4. Add the powdered sugar and coconut cream to this mixture and knead to a soft dough. You can add 2 teaspoons of water to make it soft if necessary
5. Make small marble-sized balls. Grease the back of the fork with some oil and roll the dough off the fork into a tight curl. Make all tube like curls with the rest of balls
6. Heat oil in a deep pan. Fry all the curls on medium heat until golden brown
7. Once cooled dust them with powdered sugar. Store once cool
You can contact Sheela Sheth at [email protected]
Festive Courgette Roses
Recipe & Photos by Sara ‘Ajour, Food Writer
Courgettes are one of the most underrated ingredients in many pantries. They’re incredibly versatile and easy to cook, no matter the dish. Plus, they’re packed with essential nutrients like Vitamin C, potassium and magnesium.
This season, I’m serving courgette roses as a colourful side dish for the whole family to enjoy during the festive Christmas baking.
Ingredients
2cups of rounded sliced courgettes
1 cup of crumbled goat’s cheese or local white cheese
1 packet of puff pastry defrosted
1tsp rosemary
Directions
- Boil the courgettes in a saucepan over medium heat for 10 minutes, then drain
2. Roll out each puff pastry sheet into a neat strip approximately 2.5 cm wide and 5 cm long using a rolling pin
3. Preheat the oven to 200°C
4. Sprinkle cheese in the centre of each pastry strip, then arrange the courgettes in a neat line along the upper part of the pastry. Sprinkle a dash of rosemary on top
5. Roll each pastry strip into a rose shape, starting from the edge and working in a clockwise motion
6. Lightly oil a muffin tin and place each courgette rose into the base of a muffin cup
7. Bake for 30 minutes, or until golden brown. Remove the courgette roses from the oven
Serve hot or cold this Christmas!
You can contact Sara ‘Ajour at [email protected]
Seasonal Roasted Vegetables
By Taghreed ‘Odeh, Food Expert
This recipe is a true celebration of nature’s bounty carefully chosen according to what is in season.
The addition of beets adds colour and lends a sweet flavour. This dish is a testament to the fact that sometimes the best flavours come from the simplest ingredients.
Ingredients
2 large carrots
2 medium-sized beets
1 large potatoes
1 sweet red pepper
2 medium-sized sweet potatoes
2 medium-sized red onions
3 zucchini
4 garlic cloves
1 tsp salt
1 tsp oregano
1 tsp basil
Red chili pepper. optional
Directions
- Preheat oven to 220°Celcius
2. Ensure that all the vegetables are cut into similarly sized pieces for even cooking
3. Mix everything in a roasting pan and season with salt, oregano and basil and chili pepper
4. Drizzle with a generous amount of olive oil
5. Roast in the oven for 50 minutes making sure to mix them throughout the cooking process every once a while
6. Keep them in the oven until they are crispy on the outside, tender in the middle and the onions are caramelised
Enjoy this delicious plate with roasted chicken or meat
You can contact Taghreed ‘Odeh at [email protected]
Bread Wreath
By Ghada Haj, Cooking Expert
Ingredients
450g flour
1 sachet of instant yeast (for savoury cakes)
1 tsp salt
1 tsp sugar
1 egg
60g light olive oil
200 ml whole milk
Sesame seeds to taste
Poppy seeds to taste
Rosemary
Sage
Parsley
Sliced Almonds
Pink pepper
Directions
- In a bowl, combine the flour, sugar, yeast and salt
2. Lightly beat the egg, then add it to the mixture along with the oil and milk
3. Knead the dough with a spoon or your hands until smooth and well-blended
4. Divide the dough into small balls, about 30-32g each
5. Arrange the dough balls in a circle around a round mold to form the wreath shape
6. Brush the balls with olive oil, then sprinkle with sesame seeds, poppy seed, and a mix of rosemary, sage, parsley and sliced almonds
7. Bake in a preheated oven at 180°C for 15-17 minutes, then broil for 1 minute to achieve a golden colour
8. Remove from the oven, allow to cool, then decorate with pink pepper and herbs before serving
Simply add a red bow to this bread wreath, place it on a beautiful serving dish and finish it off with a sprinkle of fragrant herbs.
It will make a stunning centerpiece for Christmas Eve dinner or Christmas lunch, perfect for when the whole family is gathered!
You can contact Ghada Haj at [email protected]
