Anita Issac, founder of Manna Cookery School shares some of her special Christmas recipes!
Christmas is in the air and it is the season of love, cheer, gifting and not to forget, some lip smacking delights! Put on your Chef’s cap as Ritz lists down some of your favourite Christmas recipes shared by the Master Chef herself – Anitha Issac !
Compiled By: Riya Sonny Datson
Anita Issac, founder of Manna Cookery School is a professional cake artist, Master Baker and a culinary wizard with more than three decades of culinary expertise. She shares three of her all-time festive favourites for the Season!
Choco – Orange Ombre Bundt Cake
The Choco Orange Ombre Bundt Cake has beautiful layers of chocolate cake with the tangy flavour of orange. It is perfect as a family festive treat or for gifting to your loved ones!
Maida – 250gms
Sugar powder -300gms
Eggs – 4
Orange juice – 2 tbsp
Orange zest – 1 tbsp
Cocoa powder(unsweetened) – 2 tbsp
Milk – 2 tbsp
Baking powder – 2 tsp
Butter – 225 gms
In a bowl, beat butter (in one direction) using a beater or a whisk till light & fluffy. Slowly add in the sugar powder & continue to beat until the mixture is pale & creamy. Add the eggs one at a time along with vanilla essence. In another bowl, mix the cocoa with warm milk, blend well and keep aside.
Meanwhile sieve maida with baking powder. Fold in this mixture little by little into the prepared batter. Now divide the batter into 3 parts – into the first, add the cocoa mixture to get a chocolate batter. Now, into the second, add a spoon of the chocolate batter you just made, so as to get a light brown colour. Into the third part, add the orange juice & zest.
To assemble :- Grease a bundt pan well with butter, pour in the first batter. Top with the second & then followed with the third batter. Gently tap the pan to distribute the layers evenly. Preheat the oven at 180 degrees for 10 minutes & bake the cake in the centre of the oven for 20 – 30 minutes or till till done. Release the cake from the pan when slightly cool & decorate with frosting when cold.
Chicken & Mushroom Pie
A Christmas spread is never complete without a savoury pie! So here goes:
For the pie base:-
Maida : 225gms
Butter chilled : 100gms
Salt – to taste
Egg beaten – 1 No.
For the filling :-
Chicken cooked & shredded – 1Cup
Mushroom sautéed in butter – 1/2 Cup
Cooked peas – 1/2 Cup
Capsicum chopped- 1/2 Cup
Shallots chopped – 1/4 Cup
Fresh cream – 1Cup
Eggs beaten – 2 No.s
Salt, pepper & mixed herbs – to taste
Blend the butter with maida, salt & beaten egg by rubbing them with your fingertips to form a smooth dough. Roll this out into a circle & line the pie dish with the pastry. Keep aside.
Beat the fresh cream in a bowl along with the eggs & seasonings. Pour this mixture onto the pie base and sprinkle the meat & veggies on top. Next, spread a cup of grated cheese over it & bake at 180 degree for 20 minutes or till crisp & golden.
These crunchy sweet cookies are a favourite among children as Christmas treats and are ideal for gifting!
Maida – 140gms
Butter – 120gms
Sugar powder – 100gms
Baking powder -1/4 tsp
Vanilla essence – 1/2 tsp
Beaten egg – 2 tbsp
Cornflakes crushed – 75 gms
Cherries halved – 10gms
Sieve Maida and baking powder and keep aside. In a bowl, beat butter using a hand mixer until it is stiff. Add sugar powder & vanilla essence and continue to beat till it is fluffy. Now add egg and continue to beat. Next add sieved maida mixture & fold into the batter to get a tight dough.
Now dip your hand in cold water, take a ball of the dough & roll in cornflakes. Finish with a cherry on top. Arrange the cookie balls on a greased baking tray & bake at 180 degrees for 12 minutes. Once done, remove from the tray, cool on a wire rack & store in airtight jars.