Recipes for a Christmas Table: From Starters to Dessert

• 300 gms button mushrooms (medium-sized)
• 100 gms cream cheese, softened
• 50 gms parmesan cheese, grated
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp breadcrumbs
• 2 tbsp olive oil
• Salt and black pepper to taste

       For the topping:

• 1/4 cup cranberry sauce (homemade or store-bought)
• 12-15 walnut pieces
• Thyme for garnish

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1. Clean the mushrooms with a damp cloth and gently remove the stems.
2. Finely chop the mushroom stems and set them aside.
3. Preheat the oven to 200°C.
4. Brush the mushroom caps, both inside and out, with olive oil, and place them stem-side up on a baking tray lined with parchment paper.
5. Sprinkle the caps lightly with salt and black pepper.
6. In a mixing bowl, combine cream cheese, parmesan, minced garlic, chopped parsley, thyme, breadcrumbs, and the finely chopped mushroom stems.
7. Season the mixture with salt and black pepper, then mix until well combined.
8. Fill each mushroom cap with the cheese mixture, creating a slight well in the centre.
9. Add dried cranberries to the well of each mushroom.
10. Top each mushroom with a walnut piece, gently pressing it into the filling.
11. Bake for 15–17 minutes, until the mushrooms are tender, the cheese is bubbly, and the filling turns golden.
12. Remove from the oven and let the mushrooms cool for at least 10 minutes to allow the flavours to settle and avoid burnt tongues.
13. Arrange on a serving platter and garnish with fresh thyme leaves.
14. Serve warm.

• 1 whole chicken (approximately 1.5 kg)
• 3 tbsp butter, softened
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp black pepper
• Salt to taste
• 2 oranges (juice and zest)
• 3 tbsp honey
• 2 tbsp olive oil
• 1 tsp red chilli flakes (optional)

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1. Preheat the oven to 180°C.
2. Pat the chicken dry thoroughly using paper towels.
3. In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, black pepper, and salt.
4. Rub this herb butter generously all over the chicken, making sure to apply some under the skin as well.
5. Place the chicken breast-side up in a roasting pan.
6. In another bowl, whisk together the orange juice, orange zest, honey, olive oil, and chilli flakes to make the glaze.
7. Brush half of the orange glaze evenly over the chicken.
8. Roast the chicken for 1 hour and 15 minutes.
9. Every 20 minutes, baste the chicken with the remaining glaze to keep it moist and glossy.
10. The chicken is done when the juices run clear, and the internal temperature reaches 75°C.
11. Remove the chicken from the oven and let it rest for 10 minutes before carving.
12. Serve the golden, glistening roast chicken as the centrepiece of your table, paired with roasted vegetables or a fresh green salad.

• 2 cups cranberry juice
• 1 cup orange juice
• 1/2 cup pomegranate juice
• 3 tbsp honey
• 2 cinnamon sticks
• 3-star anise
• 4-5 whole cloves
• 1 orange, sliced
• Cranberries for garnish
• Fresh mint leaves for garnish

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1. In a large saucepan, combine cranberry juice, orange juice, pomegranate juice, and honey.
2. Add the cinnamon sticks, star anise, and cloves to the saucepan.
3. Place the pan over medium heat and bring the mixture to a gentle simmer.
4. Let it simmer for 10–12 minutes, allowing the spices to infuse fully into the punch.
5. Remove from the heat and strain the punch to discard the whole spices.
6. Pour the warm punch into mugs or glasses.
7. Garnish each serving with orange slices, cranberries, and mint leaves.
8. This punch is warm, fragrant, and festive, with spices adding depth without overpowering the fruity base.
9. For a chilled version, skip the heating step and serve the punch over ice topped with sparkling water.

• 2 cups fresh cream
• 1 cup full-fat milk
• 1/2 cup sugar
• 1 tsp cardamom powder
• 1 tsp rose water (adjust to taste)
• 2 tsp gelatin powder (or agar-agar for vegetarian version)
• 3 tbsp warm water
• Fresh pomegranate seeds for topping
• Crushed pistachios for garnish
• Rose petals for garnish (optional)

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1. In a small bowl, sprinkle the gelatin over warm water and let it bloom for 5 minutes.
2. In a saucepan, combine the cream, milk, sugar, and cardamom powder.
3. Heat the mixture over medium heat, stirring frequently, until it is warm and the sugar dissolves completely. Do not let it boil.
4. Remove the saucepan from the heat and add the bloomed gelatin.
5. Stir well until the gelatin is fully dissolved.
6. Add the rose water and mix gently. Taste and adjust if needed, keeping the rose flavour subtle and balanced.
7. Strain the mixture through a fine sieve to remove any cardamom bits.
8. Pour the strained mixture into serving glasses or ramekins.
9. Allow them to cool to room temperature, then refrigerate for 4–5 hours or overnight until fully set.
10. Before serving, top each panna cotta with fresh pomegranate seeds and crushed pistachios.
11. Finish with a few rose petals for an elegant touch.