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		</div><p>December being our favourite month, we are all set to get sit down to a delicious Christmas brunch the whole family will love. So folks, if you are still wondering what special to sweet preparations to make for the festive month, take a look at these mouth-watering recipes. Try one of these cosy and comforting recipes to please your kith n kin besides keep the little ones entertained all holiday afternoon. Here are two recipes to warm the coldest of nights.</p>
<p><b>Chef Ashish Rai, Head – Culinary, Barbeque Nation gives us two lovely recipes to practice until two weeks to the festive time.</b></p>
<blockquote><p>Spanish Valencia Prawns</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/12/Spanish-Valencia-Prawns-.jpg"><img src="http://londonglossy.com/wp-content/uploads/2016/12/Spanish-Valencia-Prawns--1024x683.jpg" alt="spanish-valencia-prawns" width="640" height="427" class="aligncenter size-large wp-image-100808" /></a></p>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/12/Spanish-Valencia-Prawns-Ingredients.png"><img src="http://londonglossy.com/wp-content/uploads/2016/12/Spanish-Valencia-Prawns-Ingredients.png" alt="spanish-valencia-prawns-ingredients" width="576" height="187" class="aligncenter size-full wp-image-100806" /></a></p>
<p><b>METHOD:</b></p>
<ol>
<li>In a round bowl, mix paprika powder, red wine, shrimp powder, saffron, salt and vegetable oil and whisk well.<br />
Add fried onions and fried garlic. Check seasoning.<br />
Peel, de-vein and clean prawns. Add lemon juice. Marinate for 45 minutes.<br />
Grill over moderate charcoal fire and serve hot with a medium spice dip.</li>
</ol>
<blockquote><p>Toffee Apple Pudding</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/12/Toffee-Apple-pudding.jpg"><img src="http://londonglossy.com/wp-content/uploads/2016/12/Toffee-Apple-pudding-1024x683.jpg" alt="toffee-apple-pudding" width="640" height="427" class="aligncenter size-large wp-image-100811" /></a></p>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/12/ingredients-for-Toffee-Sauce.png"><img src="http://londonglossy.com/wp-content/uploads/2016/12/ingredients-for-Toffee-Sauce.png" alt="ingredients-for-toffee-sauce" width="573" height="295" class="aligncenter size-full wp-image-100809" /></a></p>
<p><b>METHOD:</b></p>
<ol>
<b>Step 1)</b> For the toffee sauce: in a small saucepan, melt the butter and sugar in a pan together over a medium heat, until the mixture begins to turn amber and caramelises.<br />
<b>Step 2)</b> Lower the heat and slowly stir in the cream and vanilla extract, then take off the heat and set aside to cool completely.<br />
<b>Step 3)</b> For the pudding: lightly butter a 9inch baking basin. Cut a small disc of butter paper and place in the bottom.<br />
<b>Step 4</b> Peel core and slice the apples. Heat 25g of the butter and gently fry the apples until they are just tender and start to caramelise. Set aside to cool slightly.<br />
<b>Step 5)</b> In a bowl, beat together the rest of the butter and sugar until the mixture is pale and creamy. Gradually add in the beaten egg and milk mixing well.<br />
<b>Step 6</b> Sift in the flour and fold into the batter until well-combined.<br />
<b>Step 7)</b> Scatter the apples onto the bottom of the buttered basin and drizzle over half the toffee sauce. Pour the sponge batter over the apples.<br />
<b>Step 8)</b> Cover the pudding basin with a lid, and then place a thin aluminium foil on top of the lid leaving little extra, and seal the edges<br />
<b>Step 9)</b> Place the basin in a large saucepan or steamer and pour in enough boiling water to come halfway up the sides. Cover with a lid and steam for at least 1 hour or until a skewer inserted into the middle of the pudding comes out clean.<br />
<b>Step 10)</b> Turn the pudding out onto a plate and serve with remaining toffee sauce &#038; lite whipped cream.
</ol>
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