An assortment of exclusive recipes to welcome the new season

As winter slowly approaches, it gives us a reminder that our staple diet is due for a change. Be it sweet or savoury, the month calls for a variety of heart-warming meals and snacks to cure the chills of the season. In the spirit of winter, ICE Today selects a delightful batch of soups, appetisers and confections for you to try at home.

Vanilla Christmas Log Cake
Vanilla Christmas Log Cake

Vanilla Christmas Log Cake
Radisson Blu Chittagong Bay View

Ingredients
175 gm of sugar
7 eggs
175 gm of flour
5 gm of baking powder
50 ml corn oil

Preparation
To make the sponge, use an egg beater. Beat the sugar and egg together until it becomes foamy. Then add the mixture of sieved flour and baking powder to the foamy mixture and add corn oil. Put a butter paper on the baking tray. Pour the mixture into the tray and bake it in a pre-heated oven at 200® for 4-5 minutes.
After baking the cake, take out the cake and keep it to become cool. Then spread any types of jelly on the cake, roll it and keep it in the refrigerator. After half an hour, take out the roll from the refrigerator and put in on a board. First, cut the sides in an angle and then cut the roll to two halves. Join the two halves with butter cream and decorate it as a wood log using star nozzle. You can use chocolate gems, Christmas cookies, bell cookies or colorful ribbons for decoration.


Christmas tree cookies
Christmas tree cookies

Christmas tree cookies 
Radisson Blu Chittagong Bay View

Ingredients
200 gm of butter
100 gm of sugar
1 egg
5 gm of ginger powder
300 gm of flour

Preparation
At first, beat the butter and sugar together, then beat the egg and add it in the mixer. Now add flour and ginger powder to the mixer and make the dough. Refrigerate the dough for half an hour the take it out and roll it using a rolling pin. Cut the cookies using a Christmas tree shaped cookie-cutter and keep them on a baking tray. Bake them in a pre-heated oven at 180® for 12-15 minutes. Serve once you’re done baking.


Spicy Noodle Soup with Chicken
Spicy Noodle Soup with Chicken

Spicy Noodle Soup with Chicken
Thai Emerald

Ingredients
(Serves 3)
1 tsp of chilli powder
1 tsp of vinegar
1 tsp of fish sauce
3 cups of chicken broth
100g of rice noodles
1 tsp of chopped peanuts
1 tsp of red chillies

Preparation
Mix chilli powder with vinegar then add the mixture to chicken broth and bring to boil. Simmer for about 10 minutes and add shredded chicken during the last few minutes. While the soup is simmers, cook the noodles and add fish sauce. Serve soup after garnishing with chopped peanuts and red chillies.


Pandan Leaf Chicken
Pandan Leaf Chicken

Pandan Leaf Chicken

Ingredients
(Serves 4)
400g Marinated Chicken
8 pcs of pandan leaf
1 tablespoon grated coconut
A sauce cup of Thai Emerald’s special brown sauce

Preparation
Cut marinated chicken into chunks and coat with grated coconut. Wrap each piece of chicken with a pandan leaf and steam for 10 minutes. Deep fry the encased chicken for 4 minutes until the uncovered area of the chicken becomes golden brown. Serve dish with brown sauce.


Seafood Soup with Coconut MilkSeafood Soup with Coconut Milk

Ingredients
(Serves 3)
4 cups of coconut milk
3 cups of chicken broth
1 tsp of fish sauce
Pinch of sugar
Lemon juice to taste
Salt to taste
3 pcs of lemon leaves
1 onion
3 dry chillis
1 pc lemongrass
100g crab
50g of sliced fish
60g of shrimp
50g of squid

Preparation
Combine coconut milk with fish sauce, sugar, salt and lemon juice. Add the mixture to the chicken broth in a pot and bring to a boil. Add the crab, sliced fish, shrimp and squid to the mix and cook for about
2 minutes. Add lemon leaf, dry chilli, onion and lemongrass and stir the soup.


Deep Fried Battered Prawns
Deep Fried Battered Prawns

Deep Fried Battered Prawns

Ingredients
(Serves 4)
8 pieces of finger sized prawns
50g bread crumbs
1 tsp of tempura mix
1 egg
A pinch of white pepper
Vegetable oil (As required)
Sweet chilli sauce

Preparation
Make batter using bread crumbs, tempura mix, white pepper and lightly beaten eggs. Heat oil in a deep pan until the breadcrumb sizzles and turns brown when dropped into it. Dip prawns into the batter and carefully add to the hot oil to deep-fry until crisp and golden. Serve with sweet chilli sauce.

 

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