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Three (3) Ultimate Recipes You Should Try Cooking Today | Dessert, Breakfast and Christmas Meal

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

  1. Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl.
  2. 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

  1. Put the flour, baking powder, ginger, cinnamon, and sugar in a large bowl with a pinch of salt.
  2. Combine the egg, maple syrup, and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.
  3. Heat a drizzle of oil in a large, non-stick pan over medium heat and ladle 2-3 small rounds into the pan.
  4. 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.
  5. 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

  1. Melt the butter in a large pot over medium heat.
  2. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Add the sage, cinnamon, nutmeg, ginger, allspice, salt, and pepper and cook for 1 minute.
  4. Add the butternut squash, apples, and broth and bring to a boil.
  5. Reduce the heat and simmer until the squash and apples are tender, about 20-25 minutes.
  6. Puree the soup with an immersion blender or in batches in a blender until smooth.
  7. Stir in the heavy cream and heat through.
  8. 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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