Cranberry and Pomegranate Salad | This salad is made with mixed greens, dried cranberries, pomegranate seeds, and a homemade vinaigrette
Ingredients
- 3 cups leafy salad green mix
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled blue cheese
- 1/4 cup crushed walnuts
- 1/4 cup cranberry vinaigrette
Steps
- Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl.
- Add cranberry vinaigrette just before serving.
This salad is a refreshing and colorful addition to any Christmas meal.
The combination of mixed greens, dried cranberries, pomegranate seeds, and a homemade vinaigrette gives it a sweet and tangy flavor.
Gingerbread Pancakes | Fluffy pancakes are flavored with gingerbread spices and molasses
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons golden caster sugar
- 1 egg, beaten
- 1/2 tablespoon maple syrup, plus extra to serve
- 200ml full-fat milk or semi-skimmed milk
- Vegetable oil, for frying
- 100g pitted dates, chopped, to serve
- 100ml crème fraîche, to serve
Steps
- Put the flour, baking powder, ginger, cinnamon, and sugar in a large bowl with a pinch of salt.
- Combine the egg, maple syrup, and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.
- Heat a drizzle of oil in a large, non-stick pan over medium heat and ladle 2-3 small rounds into the pan.
- Cook for 1-2 minutes until bubbles start to appear on the surface, then flip over and cook for a further 1 minute until fluffy. Do this in batches until you have 10 pancakes.
- Serve in a stack, with extra maple syrup, a blob of crème fraîche, and dates scattered over.
These Gingerbread Pancakes are perfect for a cozy Christmas morning breakfast.
The combination of gingerbread spices and molasses gives them a warm and spicy flavor that’s sure to please.
Butternut Squash Soup with Apple and Sage | This creamy soup is made with roasted butternut squash, apples, and sage
Here’s how to make Butternut Squash Soup with Apple and Sage:
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 medium apples, peeled, cored, and chopped
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
Steps
- Melt the butter in a large pot over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the sage, cinnamon, nutmeg, ginger, allspice, salt, and pepper and cook for 1 minute.
- Add the butternut squash, apples, and broth and bring to a boil.
- Reduce the heat and simmer until the squash and apples are tender, about 20-25 minutes.
- Puree the soup with an immersion blender or in batches in a blender until smooth.
- Stir in the heavy cream and heat through.
- Serve hot with crusty bread.
This Butternut Squash Soup with Apple and Sage recipe is a comforting and flavorful soup that’s perfect for a cold winter day.
The combination of roasted butternut squash, apples, and sage gives it a unique and delicious flavor.
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