Festive Vegetable Wreath

Festive Vegetable Wreath

Ingredients

·         2 cans Pillsbury refrigerated crescent rolls

·         1 package cream cheese {8 oz}. (I used jalapeno cream cheese.)

·         1/4 cup sour cream 
e·        Seasoning of your choice - dry herbs

·         1/8 tsp garlic powder

·         1 small head broccoli, chopped

·         1/4 cup dried cranberry 
1     Vegetables of your choice - chopped carrots, Kale, chives

·         1 red pepper finely chopped + save extra for the bow

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Instructions

1.   Pre-heat the oven to 375F.

2.   Unroll the dough and separate along the pre-cut vertical lines. Fold these in half to double the dough.  

3.   On an ungreased sheet, start laying the dough down to form a circle. Press the dough down so the width of the ring is approximately 4 inches. I used a round baking dish and had two rings, one inside the other. I place a bowl inside the ring to get a nice even inner circle. You can lightly cut the dough into serving sizes. Flatten the top so you can later place the vegetables easily.

4.   Bake for 10-12 minutes or until the crust is golden brown.  Keep checking to avoid burning  the bottom.  If your pastry is puffing up too much poke it with a fork so it doesn't rise as high. Remove from oven and cool completely.

5.   In a small bowl, mix the cream cheese, sour cream, and seasonings until well combined and smooth.  Spread evenly over the crust and then add the broccoli, red peppers and other vegetables.  Press the vegetables lightly into the cream cheese.  Use the bottom of the red pepper and two strips of red pepper to make the bow.

6.   Serve this immediately or Ideally cover with Saran wrap and refrigerate for 1-2 hours prior to serving.

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Dates Burfi (Khajur Burfi)

Ingredients

500 gms dates, seeded
150 gms mixed nuts (pista, cashews, almonds). Chopped coarsely.
2 tablespoons ghee
100 gms poppy seeds (Kus kus)

Method

Dry roast poppy seeds lightly on a pan.Remove from heat.

Fry nuts in 1 tablespoon ghee.

Chop almonds in a processor coarsely.

To 1 tablespoon melted ghee add chopped dates.

Add nuts, dates and one teaspoon poppy seeds.

Cook till all the items becomes one mass.

While still hot remove from heat.

Roll the mixture into a long roll.

Roll on remaining poppy seeds and more nuts.

Cover the roll in aluminium foil. Seal on both ends. Keep in the fridge for 2-3 hrs.

Remove and cut into slices.

Enjoy.

Chana Doss (Chick Pea Doce)

Chana Doss

750 gms desiccated coconut
600 gms powdered sugar (700 gms if you like it really sweet)
125 gms Chana dal (Chick peas) 
Cardamon powder
Ghee 1 Table spoon

Soak dal overnight. Cook with just enough water and when cool, mash dal to paste.
Melt sugar, add mashed dal.
Grind coconut fine.
Add to mixture. Add one egg yolk (optional).
Add cardamon powder and one spoon ghee last.
Cook on low heat for about 15 minutes until the mixture thickens.
Pour into plate. Cut into shape.
Let it cook.
Enjoy

Muhallabia - Rice Pudding

Ingredients

½ cup fine rice flour

3 ½ cups milk

½ cup sugar

1 Pinch salt

2-3 tablespoon rose water

³⁄₄ cup ground almonds

2 tbsp confectioner’s sugar for dusting

Handful of pistachio finely chopped for sprinkling

Pistachios (optional, to garnish) or almonds (optional, to garnish)

 

Directions

1.   Blend ground rice in a 1/4 cup of milk.

2.   Bring remainder of milk to a boil and blend in the ground rice mixture, salt & sugar.

3.   Stir constantly until the mixture bubbles gently (medium high heat).

4.   Simmer for 5 minutes, stir frequently lower heat if necessary so the mixture cooks slowly Add ground almonds and blend until smooth.

5.   Add rose water (or vanilla essence).

6.   Remove from heat and stir occasionally until the mixture cools slightly.

7.   Pour into a serving bowl and garnish with nuts (optional).

Ready in: 25mins    serves:  6