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		</div><p>Continuing with our magical ways to enjoy Christmas and new years celebration special recipes. We get you a few more recipes for the festive sweet and savoury surprises coming along the month of December. These items are sure to amaze your grandparents, kids, spouse, partner, friends, neighbours et al.</p>
<p>Umang Garg, Culinary Expert, Mafia café gives us a few palatable secret recipes amongst his many favourites.</p>
<p><b><u>Santa Surprise Cake</u></b></p>
<p><a href="http://londonglossy.com/wp-content/uploads/2015/12/image123.jpg"><img src="http://londonglossy.com/wp-content/uploads/2015/12/image123.jpg" alt="Santa Surprise Cake" width="442" height="640" class="aligncenter size-full wp-image-83452" /></a></p>
<p><b>Ingredients</b></p>
<ol>
<li>Cake flour- 3 1/2 cups</li>
<li>Butter- 3/4 cup</li>
<li>Sugar- 2 cups</li>
<li>Eggs- 3</li>
<li>Red food colour- 6 tablespoons</li>
<li>Cocoa- 3 tablespoons</li>
<li>Vanilla extract- 1 1/2 teaspoons</li>
<li>Salt- 1 1/2 teaspoons</li>
<li>Buttermilk- 1 1/2 cups</li>
<li>Cider vinegar- 1/1/2 teaspoons</li>
<li> Baking soda- 1 1/2 teaspoons</li>
<li> Vanilla cream- 1 cup</li>
</ol>
<p><b>Preparation</b></p>
<p>&#8211; In a small bowl, sift the cake flour and keep aside.<br />
&#8211; In a large bowl, heat the butter and sugar until they become light and fluffy for 5 minutes. Add eggs one by one and keep beating.<br />
&#8211; Whisk together the red food coloring, cocoa and vanilla extract, add to the batter and beat well.<br />
&#8211; Mix and beat together the remaining ingredients, Do not over beat.<br />
&#8211; Place muffin cups and line each cup with a paper liner.<br />
&#8211; Bake for 20-25 minutes.</p>
<p><b>For Frosting</b></p>
<ol>
<li>Cool the cakes for 10 minutes.</li>
</li>
<p>Mound 1/4 cup of frosting on top of each cake using icing spatula.</li>
<li>Decorate with white eatable pearls balls.</li>
</ol>
<p><b><u>Santa sticks</u></b></p>
<p><a href="http://londonglossy.com/wp-content/uploads/2015/12/image125.jpg"><img src="http://londonglossy.com/wp-content/uploads/2015/12/image125.jpg" alt="Bread Sticks" width="640" height="414" class="aligncenter size-full wp-image-83454" /></a></p>
<p><b>Ingredients</b></p>
<ol>
<li>Cheese slices- 4 to 5</li>
<li>Corn flour- 4 tbsp</li>
<li>Maida flour- 4 tbsp</li>
<li>Cooking soda &#8211; a pinch</li>
<li>Red chili powder- 3/4 tsp</li>
<li>Bread crumbs- 1 cup</li>
<li>Salt to taste</li>
<li>Oil to fry</li>
</ol>
<p><b>Preparation</b></p>
<ol>
<li>In a mixing bowl, add corn flour, maida, cooking soda, red chili powder, 2-3 tbsp bread crumbs and salt.</li>
<li>Mix all the ingredients.</li>
<li>Make a batter using water and cheese to smooth dough. Keep for 5 minutes.</li>
<li>Take bread crumbs in a plate.</li>
<li>Roll the dough into lengthy sticks. Cut into 3 or 4 smaller sticks.</li>
<li>Coat them in bread crumbs and deep fry in oil.</li>
<li>Place them on napkin wrapped plate to absorb extra oil.</li>
<li>Serve with mayonnaise sauce</li>
</ol>
<p><b><u>Mary in the blue sea</u></b></p>
<p><a href="http://londonglossy.com/wp-content/uploads/2015/12/image122.jpg"><img src="http://londonglossy.com/wp-content/uploads/2015/12/image122.jpg" alt="Mary in blue sea" width="640" height="506" class="aligncenter size-full wp-image-83451" /></a></p>
<p><b>Ingredients</b></p>
<ol>
<li>Blue Hawaiian punch- 3 ounces</li>
<li>Safed cranberry juice- 2 ounces</li>
<li>Fizzy drink- 7 up</li>
</ol>
<p><b>Preparation</b></p>
<ol>
<li>In a large martini glass, add blue Hawaiian punch.</li>
<li>Add cranberry juice and 7 up in the glass.</li>
<li>Serve chilled.</li>
</ol>
<p><b><u>Christmas oreo lake</u></b></p>
<p><a href="http://londonglossy.com/wp-content/uploads/2015/12/image124.jpg"><img src="http://londonglossy.com/wp-content/uploads/2015/12/image124.jpg" alt="Oreo lake" width="427" height="640" class="aligncenter size-full wp-image-83453" /></a></p>
<p><b>Ingredients</b></p>
<ol>
<li>Chocolate syrup- 1 spoon</li>
<li>Oreo cookies- 3</li>
<li>Milk- 1 cup</li>
<li>Vanilla ice cream- 2 cup</li>
</ol>
<p><b>Preparation</b></p>
<ol>
<li>Blend 2 cookies, milk and ice cream in mixer.</li>
<li>Take a glass, add chocolate syrup and roll the glass to decorate the side too.</li>
<li>Break 1/2 cookie in the glass. Add the blended mixture.</li>
<li>Finally, sprinkle the remaining cookie over the top. Serve.</li>
</ol>
<p>We also have some more chocolate recipes if you or your kids wish to make some delicious gifts at home this festive season.</p>
<p>Share some fun and unique liquor choc recipes!</p>
<p>REQUIREMENTS:<br />
&#8211; 2 vessels<br />
&#8211; One bigger than the other<br />
&#8211; Wrapping Paper (Foil).<br />
&#8211; Small Spoons<br />
&#8211; Plastic Moulds<br />
&#8211; Chocolate Thermometer<br />
&#8211; Spatula<br />
&#8211; Cooking Chocolate (Bitter, Milk, White) </p>
<p>TEMPERING CHOCOLATE:</p>
<ol>
<li>500 gms.</li>
<li>Chocolate</li>
</ol>
<p><b>Method :</b></p>
<p>This is the most important part of chocolate making and forms the basic to a successful batch or chocolates.</p>
<p>Fill half of the bottom smaller vessel with water. In the bigger vessel, put the amount of chocolate required and place it on top of the small vessel and cover it with Cloth/Napkin. Double boil for 15 to 17 minutes. In Microwave Oven the chocolates have to be placed on medium temperature for 1/2 to 1 minutes depending on the Micro. Beat the softened chocolate till smooth making sure that there are no lumps. Cool the chocolate to the temperature of 28 degrees – 32 degrees Celsius. Chocolate is now ready to use. Put it in the piping bag.</p>
<p><b>SETTING:</b></p>
<p>Make the chocolate as per the method shown. Now refrigerate for 2 hour. Unmold the chocolate and wrap immediately and refrigerate for 4 to 5 hrs. Remove</p>
<p><b>A) LIQUOR CHOCOLATES</b></p>
<p><b>Method:</b></p>
<p>Fill the liquor chocolate mould (separate moulds for cavities and lids) with tempered chocolate, tap and keep in the fridge for about 2 hours to set.</p>
<p>When set, de-mould the chocolate cavities and keep aside.<br />
Make the filling of u r choice.</p>
<p>Now fill this filling in the hollow space of the chocolates and cover them with chocolate lids. To stick the lids apply some chocolate at the bottom of the lids.</p>
<p>Store the chocolates in a cool place for an hour, before popping in the mouth.</p>
<p>Some easy to use filling are:</p>
<p>a. Make a mixture of icing sugar and rum and pour in chocolate shells &#8211; 1/2 cup icing sugar+1 tbsp rum<br />
b. Make chocolate cavities with moulds and fill in a mixture of liquor of u r choice mixed with honey – 2 tbsp honey + 1 tbsp liquor of your choice<br />
c. Soak resins in rum / liquor of your choice till they have swelled enough and add to chocolate cavities.</p>
<p><b>B)MARBLE CHOCOLATE:</b></p>
<p><b>Ingredients:</b></p>
<ol>
<li>250 gms.</li>
<li>White chocolate</li>
<li>250 gms.</li>
</ol>
<p><u>Dark chocolate</u></p>
<p><b>Method:</b></p>
<p>Temper the chocolates separately. Fill ¼ mould with white chocolate first, then add dark chocolate. Fill to the brim and tap well to set.</p>
<p><b>C)WALNUT WALTZ:</b><br />
Ingredients<br />
50 gms.</p>
<p><b>Walnuts</b></p>
<p><u>Method</u><br />
Take tempered chocolates, fill the moulds, dip a piece of walnut into each mould, tap and fill to the brim. Set it.</p>
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Mary in the blue sea looks sexy
Glossy, guys, I am really enjoying all your recipes! Thanks
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