I am delighted to share the recipes I crafted on Kirstie’s Handmade Christmas, I love experimenting with food and I love seeing the joy on people’s faces when they are eating my food. Food presentation is also very important to me, so within the below recipes I have included some instructions for how these recipes can be presented.
These recipes were inspired by my travels and also my good friend Mohini from Adventures with Food.
Stuffed dates
Ingredients needed:
- Icing sugar
- Saffron
- Cardamom medjoul dates 10 dates, these can be purchased online at Willowbrook Farm
- Almonds
- Mascarpone cheese 1 pack
For presentation
- Pomegranate
- Real Roses
- Dry roses
- Crushed Pistachio almonds walnuts nuts for layers
Method:
Stuffed dates Gather all ingredients: dates, almonds, mascarpone cheese, saffron, icing sugar, crushed cardamom, and pistachios. Set aside tools: a mixing bowl, spoon, and knife. |
Soak the almonds in hot water In a bowl, mix the mascarpone cheese with saffron, a pinch of crushed cardamom, and 1-2 teaspoons of icing sugar. Stir until well combined and creamy. |
Slice the dates lengthwise to remove the pits, creating an opening for the filling. Seeds can be removed to save time |
Using a spoon, carefully stuff each date with the saffron-flavoured mascarpone mixture. Fill generously but without overstuffing. |
Insert the almonds into the paste Finely chop the pistachios and sprinkle them on top of the stuffed dates for decoration. |
Arrange the stuffed dates on a serving plate. Optionally, refrigerate for a few minutes before serving to allow the flavours to set. |
On Kirstie’s Handmade Christmas I displayed the dates in a glass box with roses and on a bed of nuts. The box was embellished with a Mughal inspired design. |
Medjoul dates can also be used to make a warming Turmeric Latte, find the recipe here
Cranberry and onion bhajees
Ingredients needed:
- Gram flour 500g
- Seasoning: Salt, cumin, coriander, garam masala, chilli flakes
- Cranberries 100g
- Onions 3 medium
- Fresh coriander 1 bunch
- Block of tamarind sauce-cumin powder, chaat masala, dried ginger, red chilli, jaggery, salt
- Rape seed oil/vegetable oil for frying
Method
Pokoray/Bhajees Gather all ingredients: onions, cranberries, gram flour (chickpea flour), spices (turmeric, cumin, coriander), baking powder, water, and oil for frying. |
In a bowl, mix gram flour, spices (1 tsp turmeric, 1 tsp cumin, 1 tsp coriander), a pinch of salt, baking powder, and water to create a thick batter. |
Peel and thinly slice the onions, and prepare the dry cranberries ensuring they are separated unless using fresh cranberries |
Add the sliced onions and chopped cranberries to the batter and mix thoroughly, ensuring all pieces are coated. |
Heat oil in a frying pan. Once hot, carefully place the bhajees in the oil and fry until golden brown and crispy, turning occasionally to cook evenly. |
Once fried, remove the bhajees from the oil and place them on a paper towel to drain excess oil. Serve hot with chutney or dip. |
Display in a dish |
Turmeric hot chocolate
Ingredients needed:
- Divine Tea
- Chocolate flakes
- Marshmallows
- Vanilla extract
- Dates
- Dairy milk or coconut milk
Method:
Hot chocolate mix |
Gather all ingredients: chocolate (dark or milk), Divine Tea, vanilla essence, date paste or date butter, and milk or water. |
In a small pot, melt the chocolate over low heat with some milk, stirring occasionally to prevent burning. |
Add 1 teaspoon of Divine tea, a few drops of vanilla essence, to the melted chocolate. Mix well to combine. |
Slowly pour in 2-3 cups of milk into the pot with the melted chocolate and spices, stirring continuously until the mixture is smooth. |
Add 1-2 tablespoons of date paste or date butter for sweetness. Stir well to incorporate it into the mixture. |
Let the mixture simmer over low heat for 3-5 minutes, allowing all the flavours to blend together. Stir occasionally to ensure even heating. |
Pour the hot chocolate into cups and serve immediately. Optionally, garnish with a sprinkle of turmeric or a dash of cinnamon for extra flavour. |
Serve in special cup, embellish with real cream and sprinkles, or your topping of choice. |
Turmeric Tea
Ingredients needed:
Method:
Turmeric Tea |
Add a qtr. teaspoon to a mug and pour boiling water |
Option to strain or not, most prefer not to |
Pour into teapot and serve in cups |
I would love to see your creations by tagging @divinetea_uk on Instagram!