A Gourmet Christmas meal

A modern take on a traditional Christmas meal’
And Christmas is now knocking on our doors, how exciting! Well I was actually a convent school student, so Christmas was a big part of my life growing up, from doing up the tree to secret santa and ofcourse the Christmas parties and the yummy food. That of course was years ago, as of recent times most of my Christmas brunch’s end up being at restaurants serving Christmas brunch, since most of my friends who live away from family don’t really end up doing a proper Christmas meal. So this year I decided to dig a little and find out recipes for a Christmas brunch and help came in the form of Silverspoon Gourmet (The name itself sounds yummy, right?)


Joshua D’Souza and Neha Manekia, the husband-and-wife team behind Silverspoon Gourmet, have years of combined experience in the luxury hospitality sector and bring the attention to detail learned in that context to every element of Silverspoon Gourmet. Silverspoon Gourmet’s repertoire of dishes takes in influences from an enormous variety of continental cuisines. But is not just catering that they specialize in, Silverspoon Gourmet can also assist with event planning to minimize client stress, helping to create a complete environment where the flavours and colour on the table coincide with the tone and feel of any special event.
So now that I have worked so hard to get you these amazing recipes, who is inviting me over for Christmas brunch?

Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad

Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad. www.stylecity.in

Original recipe makes 4 servings
156.2 g mixed salad greens with spinach
90 g sweetened dried cranberries
180 ml glazed walnuts
1 (15 ounce) can mandarin oranges, drained
100 g crumbled bleu cheese
1 avocado – peeled, pitted and diced
30 ml cranberry vinaigrette salad dressing, or to taste

Place the salad greens into a salad bowl, and sprinkle with dried cranberries, walnuts, mandarin orange sections, blue cheese, and avocado chunks. Drizzle the salad with the dressing, toss, and serve. For the cranberry dressing get one tin of cranberry jelly (Ocean spray brand) add 2 tbsps., white vinegar, a little salt, pepper and 3 tbsps. extra virgin olive oil. Place all these in a blender and blend with a dash of water to get a liquid consistency.

Cheese balls rolled in chopped Pecans

Cheese balls rolled in chopped Pecans. www.stylecity.in

225 g cream cheese
115 g sharp Cheddar cheese
55 g crumbled blue cheese
20 g grated onion
1 clove garlic, minced
4 dashes Worcestershire sauce
63 g green olives
60 g chopped pecans or walnuts

In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.
Shape the mixture into a ball, and roll in the chopped pecans or walnuts to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator

Roast turkey

Roast turkey, www.stylecity.in


1 (18 pound) whole turkey, neck and giblets removed
455 g kosher salt or sea salt
115 g butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
235 ml dry white wine

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Vegetarian Tourtiere

Vegetarian Tourtiere, www.stylecity.in

Original recipe makes for 16
2 cups vegetable broth
2 cups texturized vegetable protein (TVP)
1/2 cup dried vegetable flakes
3 tablespoons butter
1 cup onion, minced
2 cups mushrooms, minced
2 cups bread crumbs
1 teaspoon freshly cracked peppercorns
1/2 teaspoon sea salt
1/2 teaspoon dried thyme leaves
1 pinch ground cloves
1 pinch fresh ground nutmeg
1 tablespoon milk
2 (9 inch) refrigerated pie crusts
1 teaspoon water

Pour the vegetable broth into a saucepan and bring to a boil over high heat. Measure the texturized vegetable protein and vegetable flakes into a large mixing bowl. Pour the boiling broth over the texturized vegetable protein and vegetable flakes; soak for 15 minutes.
Meanwhile, melt the butter in a large skillet over medium-high heat, add the mushrooms and onions; cook and stir until soft, about 10 minutes.
Stir the texturized vegetable protein and vegetable flake mixture in with the
mushroom and onions. ; remove from heat and cool.
Preheat oven to 450 degrees F (230 degrees C)
Line a deep dish pie plate with one round of the prepared pastry. Pour the vegetable mixture into the pastry shell. Prepare the top pastry by cutting a 2 to 3-inch hole in the centre of the round using a knife or a decorative cookie cutter.
Moisten the edges of the bottom round with water. Place the top round of prepared pastry on top of the meat filling, pressing around the edges and crimping to seal..
Bake in the preheated 450 degree F (230 degrees C) oven for 15 minutes. Lower the oven temperature to 375 degrees F (190 degrees C) and continue baking until the crust is golden brown, 30 to 40 minutes.

Date and Walnut cake eggless

Date and Walnut cake eggless. www.stylecity.in

180 ml milk
18 dates, pitted and left whole
110 g brown sugar
120 ml vegetable oil
5 ml vanilla extract (optional)
125 g all-purpose flour
5 g baking soda
2 g ground cinnamon (optional)
30 g chopped walnuts (optional)

Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.
Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

Mango Mania

It’s that time of the year again, the time when the most amazing fruit in the world is available to us, I am talking about Mango season. So though I am a complete winter/spring baby. I mean I hate summers, the most exciting thing for me even while growing up was the availability of Mangoes in this season. They start somewhere around March and go on till July and then don’t come back for a whole year. Which was very tragic as a child, cause they are the yummiest fruit on earth. And the best thing about them is that Mangoes and ice-cream is an absolutely viable dessert you can serve at a party. Anyway, besides just having them as a fruit, you can have Mango milkshakes, Mango Cocktails even have proper sweet dishes made from this amazing fruit. So I got in touch with Kunal  Pawar, Bar Manager – Capiz Bar and Pool Bar & Grill, Grand Hyatt Goa and Chef Nicole Illa, Pastry Chef, Grand Hyatt Goa to share a few delis recipes for us to try at home. So go ahead do try these and tell me how your next soiree goes.

Mango Lassi

  • Fresh mango                 Half
  • Mango Yoghurt             1 Packet
  • Mango Puree                120 ml
  • Sugar syrup                  45 ml
  • Milk                              100 ml

Preparation Method:
Blend together all the ingredients along with 6 cubes of ice. Serve in highball glass, garnish with mango wedge.

Mango Ice tea

  • Mango Puree                60 ml
  • Mango Juice                 60 ml
  • Tea decoction               250 ml
  • Sugar Syrup                  60 ml

Preparation Method:
Fill Pilsner with ice, pour in sugar syrup, mix well mango puree and mango juice in cocktail shaker. Pour slowly in the glass so as it floats on sugar syrup. Slowly pour tea. Serve garnished with mint sprig.

Mango & Basil Caprioska

  • Fresh Mango                 Half
  • Mango puree                 60 ml
  • Smirnoff Vodka                        60 ml
  • Lime juice                     15 ml
  • Sugar Syrup                  20 ml
  • Fresh Basil                    3 leaves

Preparation Method :
Muddle mango cubes in a cocktail shaker. Tear and add basil leaves to the shaker. Add rest of the ingredients, 8 cubes of ice, shake well. Serve in an old fashioned glass, garnish with basil leaf.

Mango Pastel de Nata

  • Milk 4,5%                      400 ml
  • Mango puree                 225 gram
  • Flour Cake                    50 gram
  • Sugar                           250 gram
  • Egg Yolk                      100 gram
  • Vanilla essence              10ml
  • Salt                              15 gram
  • Fresh mango chunks     250 gram
  • Puff Pastry Dough

Preparation Method :
Line the tart shell with puff Pastry Dough and place into the chiller. Mix all ingredients together and strain. Fill the mixture into the prepared tart shells. Bake tart 230C in a convection Bakery oven until the top turns brown on some spots and the base is baked.

Mango Tart

  • Egg yolk                       80 gram
  • Castor sugar                 160 gram
  • Flour(maida)                  225 gram
  • Baking powder              8 gram
  • Salt cooking                 2 gram
  • Butter unsalted             160 gram
  • Mango fresh                 160 gram

Preparation Method :
Beat the yolks with the sugar until light. Add the soft butter into the egg yolk mixture. Last add the flour sift together with the baking powder. Place the dough onto cling film, wrap and place into the refrigerator for some time to harden the dough. Roll the dough quickly with little flour, cut to desired shape. Bake at 160 degree for 15 mins. Apply pastry cream on top of tart base and arrange fresh mango.

Ginger Mango Chocolate Cake

For Mango mousse:

  • Cream whipping 30 %                300 ml
  • Mango fresh                             225 gram
  • Sugar                                       175 gram
  • Gelatin leaves (8 sheets)            24 gram
  • Lemon juice                              8 ml
  • Egg yolk                                   60 gram

For Mango ginger jelly:      

  • Mango puree                              500 gram
  • Sugar                                       50 gram
  • Fresh                                        50 gram
  • Agar-agar                                  14 gram

For Chocolate sponge: 

  •  Egg whole                               240 gram
  • Sugar                                      150 gram
  • Flour(maida)                             90 gram
  • Vanilla essence                         5 ml
  • Salt cooking                             1 gram
  • Coca powder                            36 gram
  • Butter unsalted                          62 gram
  • Chocolate dark 53%                  25 gram

For Chocolate ganache:

  • Chocolate dark 53%                  250 gram
  • Cream whipping 30 %                250 ml

Preparation Method:
For Mango mousse: Cut mangoes into half, remove the skin and stone and make into a puree. Soak gelatin in cold water (add ice cubes). Bring puree and sugar to boil. Then remove from the heat and mix egg yolk and add the soaked gelatin, lemon juice and mix well. Fold in the whipped cream.

For Mango ginger jelly: Boil puree, sugar and fresh ginger. Add agar-agar in to mixture. Pour the mixture in the frame and let it set into freezer.

For Chocolate sponge: Sift flour and cocoa powder together. Whisk egg whole, sugar and salt up together. Add the vanilla essence. Fold the sift flour carefully into the egg mixture. Weigh 1000 gm for a normal sponge and 1200gm for a thick sponge onto a baking tray 40 x 60 cm lined with baking paper. Spread the mixture evenly onto the tray. Bake at 200 degree centigrade for 10-12 mins.

For Chocolate ganache: Boil the cream and add chocolate, leave mixture for 5 mins. And mix well.

For assembling cake: First, layer chocolate sponge in the frame, followed by chocolate ganache, chocolate sponge, mango ginger jelly, mango mousse, chocolate sponge then mango mousse. Then keep in the freezer overnight. Pour mango glaze on top the cake and garnish with some fresh mango and chocolate garnish.

DIY Easter Table: Oh so Pretty!

Why don’t you have a vintage table setting this Easter?

Ok, so I know I am cutting it a little short by putting this up so close to Easter, where most people would have already made their preparations and I am so sorry, but it took me a while to find the article etc etc. So anyway this is one of the best shoots I have seen for a lovely outdoor brunch. It’s a dessert shoot with a vintage backdrop and the recipes. So incase you still haven’t completed your preparations and want to take away people’s breaths, do try this at home 🙂

Photographs by Anshuman Sen Styled by Shweta Pathak Assisted by Nitya Dhingra (Casaviva India 2012)





  • Tips:-
  • Get a Polka Dot or Checked Table cloth
  • Use a Black board as either the place mat or Menu card to give guest
  • Tie ribbon/lace at the bottom of your cutlery or around the napkins
  • Use paper doileys as name cards
  • Use Tea Pots as Flower Vases

Have a great Brunch!