Recipes To Get You Into The Christmas Spirit

The Christmas countdown has begun. If you are planning a feast for the day, check out these recipes.
Photo Credit
Photo Credit

Antipasto Christmas Tree

From Chef Karishma Sakhrani for Cremeitalia


For the Cheese

  • 1 kg cream cheese
  • 1 tsp garlic  
  • 1 tsp red chilli flakes 
  • 1/2 cup green olives, chopped
  • 1/2 cup black olives, chopped 
  • 1/2 cup fresh basil, chopped 
  • 1/2 cup sun-dried tomatoes, chopped
  • Salt 

For the Decorations 

1 1/2 cups pitted mixed olives - I used a variety of black, green and Kalamata olives

1/2 cup sun-dried tomatoes, chopped 

Rosemary sprigs

Cheddar cheese - cut using a star-shaped cookie cutter. 


  • In a bowl, combine all the ingredients for the flavoured cream cheese and mix until the ingredients are well combined.
  • Use your hands to mould the cream cheese into a tree shape directly on your serving platter.
  • Decorate with olives, sun-dried tomatoes and rosemary sprigs, lightly pressing each element into the cream cheese to ensure they stay on. 
  • Top with a star cut out of yellow cheddar. 
  • Serve with crackers or a crusty baguette. 

Chocolate Bar by Courtyard

From Marriott ORR Bengaluru


  • 50 Gm Cocoa Butter
  • 5 Gm Red Colour Food Powder
  • 5 Gm Green Colour Food Powder
  • 100 Gm Dark Chocolate (No1)
  • 60 Gm Christmas Soaked Fruit

 Ganache Recipe 

  • 250 Ml Fresh Cream
  • 20 Gm Rum
  • 375 Gm Dark Chocolate (No2)


To make ganache

  • Boil cream and add it to the chocolate (no2) along with the rum and keep aside to cool To make a chocolate bar
  • Polish the desired mould, temper the cocoa butter & apply it to the mould, and allow it to set.
  • Temper the reaming chocolate (no1) & and pour it into the mould to create a shell
  • Once the shell is cooled, add the Christmas-soaked fruits first & then the ganache.
  • Allow the ganache to sit in the Walkin or under the counter.

Once the ganache is set, temper the chocolate for capping. Once capped, turn the mould over and give a gentle tap to allow the bar to fall out and serve.

Ginger Cookies With Almond flour
Justbe Resto Cafe Bnagalore 

  • 1.25 cup wheat flour
  • 1.25 cup almond flour
  • 1 cup jaggery Powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1/4th cup melted coconut oil
  • 1/4th cup almond butter
  • 1/4th cup oat milk
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips
  • 1tsp dry ginger powder


  • &nbspPre heat the oven to 160 degree celsius and line a tray with a parchment paper.
  • &nbspMix the flour, almond flour, jaggery powder and salt in a large bowl. Then stir the oats milk, melted coconut milk, vanilla to form a dough.
  • &nbspMake sure the dough is soft and not runny.
  • &nbspAdd the dark chocolate chips or chocolate chunks.
  • With greased hands, roll the cookie dough into approx 30gm balls.
  • &nbspPlace on the tray with enough distance.
  • &nbspBake for 15-20min or until the sides of the cookies are light brown.
  • &nbspCool it on a grill . Store in an air tight container for 1 week.

Baked Pumpkin And Spaghetti With Cherry Tomato Pumpkin Sauce
From Chef - Dashrat Singh (Conti Chef) from Kaner Bagh.


  • 6-7 tablespoon Olive oil
  • 1 Round Ring Slice pumpkin without skin
  • 1 cup boiled spaghetti
  • 100 gm cherry tomato
  • 80 gm pumpkin
  • 100 gm Red, yellow, and green Capsicum
  • 100 gm tomato
  • 1 teaspoon Crush pepper
  • ½ teaspoon oregano
  • 1 chilli flakes
  • ¼ teaspoon seasoning
  • 1 tablespoon garlic
  • 2 tablespoons chopped onion
  • 10 gm Parsley
  • 10 gm Basil
  • Salt-1½ spoon(according to taste)
  • 2 tablespoon vegetable stock


  • 1. Take slices of pumpkin and mix them with all three types of capsicum, onion, tomato, salt, and pepper.
  • 2. Add cheese to it and put it in the oven. Cook at 180&degc for 20 minutes. 3. Tie one end of the spaghetti and boil it. 
  • 4. Roast garlic, onion, pumpkin, and cherry tomatoes. 
  • 5. When 70% cooked, add crushed pepper, salt, oregano, chilli flakes, seasoning, basil, and parsley.
  • &nbsp6. After fully cooked,l make a paste of it.
  • &nbsp7. Cook the paste in olive oil. 
  • 8. For plating - keep the baked ring pumpkin in the centre, keep the boiled spaghetti in a round shape on the side of the pumpkin and pour the sauce in the centre.
  • 9. Dress it with Basil, Roasted Cherry Tomatoes, Parsley, Lettuce, and Balsamic Vinegar.
  • 10. The Dish is ready. 

Christmas Punch

From  Poco Loco Tapas & Bar 


  • Whisky - 20 ml
  • Dark rum - 20 ml
  • Brandy - 20 ml
  • Apple cider Mead - 1 pint 
  • Cranberry Juice - 70 ml
  • Grape Juice - 70 ml
  • Lime juice - 20 ml
  • Fresh fruits (pineapple, green apple, Malta orange)


  • &nbspAdd Whisky, Dark Rum, Brandy, cranberry juice, grape juice & lime juice in a fish bowl and stir well.
  • Add Apple Cider Mead and garnish it with Fresh Fruits.


From  Poco Loco Tapas & Bar 


  • Dark rum - 40 ml
  • Coffee Liqueur - 20 ml
  • Rice Milk - 60 ml
  • Cardamom - 3 
  • Cinnamon Powder - A pinch 
  • Vanilla Ice Cream - 1 scoop


  • Set aside in a bowl with the rice and warm water for 1/2 hour. 
  • Strain the rice in a blender and add cinnamon. Blend well until it's in a paste form. 
  • Return the mixture to the water and let it rest for some time. 
  • Stir occasionally until the water turns milky white.
  • Add Rum, coffee liqueur, rice milk, Cardamom, and vanilla ice cream in a blender, blend well, and pour it over ice.
  • Serve with a cinnamon stick as a garnish.

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