Lunch

Christmas Challah Recipe

Christmas Challah Recipe

The Christmas holiday season is a time of joy and celebration. And what better way to show your holiday spirit than by baking a delicious Challah bread?

Ingredients

• 2 ¼ teaspoons active dry yeast

• ¼ cup of granulated sugar

• ¾ cup of tepid water

• 3 tablespoons vegetable oil

• 3 eggs

• ½ tablespoon salt

• 3 ½ cups of bread flour

Directions

1. In a small bowl, dissolve the yeast and sugar in the tepid water. Allow sitting for 10 minutes until frothy.

2. In Ventray Stand Mixer, mix together the oil, eggs, salt, and bread flour until just combined. 

3. Pour the yeast mixture into the dry ingredients and stir until a soft dough forms. 

4. Knead the dough on a lightly floured surface for 8-10 minutes until it’s smooth and elastic.

5. Place the dough in an oiled bowl, cover it with plastic wrap or a damp towel, and let rise in a warm place for 1 ½ hour or until it has doubled in size. 

6. Punch the dough down and divide it into three equal pieces. Roll each piece of dough into a long, thin strand. 

7. Braid the Challah strands together and make sure to pinch the ends of the braid together. Place on an oiled baking sheet lined with parchment paper. 

8. Cover with a damp towel and let rise in a warm place for 30 minutes until the Challah has doubled in size. 

9. Preheat Ventray Oven to 375°F (190°C). Lightly brush the top of the Challah with egg wash. Sprinkle with sesame seeds or chocolate chips, if desired.

10. Bake for 25-30 minutes until the top is golden brown and the Challah sounds hollow when tapped on the bottom. 

11. Allow cooling completely before serving. Enjoy! 

Gluten-Free Christmas Cake

Gluten-Free Christmas Cake

Prep Time: 20 mins    Cook Time: 2 hours 30 mins    Total: 2 hours 50 mins    Yield: 20

Ingredients

1 kg dried mixed peel and fruit
150 ml brandy, plus extra for feeding
2 oranges (zest and juice)
200 g dark brown sugar
200 g plain gluten-free flour
2 teaspoons mixed spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
50 g almond flour
50 g flaked almonds
50 g butter
1 tablespoon syrup
4 eggs

For decoration:
Walnuts
Blanched almonds
Glacé cherries
apricot jam

Directions

  1. Add the dried fruit and peel, brandy, and the peel and juice of two oranges to a bowl. Stir well and cover with a lid. Stirring occasionally, soak for up to 3 days.
  2. Preheat the Ventray Oven to 300 degrees F. Grease a deep tin with butter, line with a double layer of greased greaseproof paper. Secure with string.
  3. Beat the butter, sugar, and syrup with the Ventray Stand Mixer until smooth. Add the eggs and whisk again.
  4. Add the flour, mixed spice, cinnamon, nutmeg, ground almonds, and flaked almonds. Mix until the mixture is fully combined.
  5. Pour in the soaked fruit and mix until evenly distributed in the cake batter. Pour the mixture into the lined baking tin and level the top. Bake for 2.5 hours.
  6. Place the cake (still in the tin) on a cooling rack. Pierce the top with a skewer in multiple places, and pour over a little brandy.

To store:

  1. Take the cake out of the tin without removing the baking paper. Wrap with baking paper, and foil.
  2. Store in a cool place for up to 3 months before decorating, occasionally opening the package and spooning in 1-2 tablespoons of brandy.
  3. Make sure not to feed the cake for at least 7 days before decorating.

To Decorate:

  1. Place the apricot jam in a bowl and microwave for 20-30 seconds until warm.
  2.  Brush the entire cake with jam, then decorate with your choice of walnuts, almonds, cherries, or other fruit.
  3. Store the finished cake in an airtight container.

White Christmas Cake

White Christmas Cake

Prep: 35 mins    Cook: 25 mins    Yield: 16

Ingredients

4 oz chopped white candy coating
1 tbsp vanilla extracts
1 c softened butter
2 c sugar
2-1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 c sweetened shredded coconut
1 c chopped pecans
4 eggs, separated
1/2 c water
Frosting:
1/2 c softened butter
1 tbsp milk
1 tsp vanilla extract
8 oz softened cream cheese
3-3/4 c confectioners’ sugar

Directions

  1. Put egg whites in a bowl.
  2. In a saucepan, bring water to a boil. Remove from heat, add candy coating and stir until combined. Let it cool for 20 minutes.
  3. Preheat the Ventray Oven to 350 degrees F. Line the baking pan with parchment and grease the paper.
  4. Beat butter and sugar until light and fluffy, add egg yolks, vanilla, and candy-coating mixture, and mix well.
  5. In another bowl, whisk together flour, baking powder, and baking soda. Add buttermilk, coconut, and pecans.
  6. Beat egg whites until peaks form. Then add it to the batter.
  7. Transfer the batter to the prepared baking pan. Bake for 25-30 minutes. Cool in pan for 10 minutes, then remove to wire rack.Remove parchment paper and cool completely.
    Frosting:
    1. Whisk cream cheese and butter until smooth.
    2. Stir in confectioners’ sugar, milk, and vanilla.
    3. Spread between the layers and the top and sides of the cake.

Vegan Christmas Cake

Vegan Christmas Cake

Prep: 30 mins    Cook: 2 hours 10 mins    Servings: 12-15

Ingredients

1kg mixed dried fruit
1 orange (juice and peel)
1 lemon (juice and peel)
4 tablespoons chia seeds
100 g ground almonds
1/2 teaspoon baking powder
2 teaspoons mixed spice
1 teaspoon cinnamon powder
1/4 teaspoon clove powder
100 g flaked almonds
1 teaspoon vanilla extract
175 g plain flour
150 ml rum, plus extra for pouring
250 g coconut oil
200 g brown sugar

Directions

  1. Place the dried fruit, peel and juice, rum, coconut oil, and sugar in a saucepan over medium heat. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes, until sugar dissolves. Pour the mixture into a bowl and let cool for 30 minutes.
  2. Preheat the Ventray Oven to 300 degrees F. Line a deep tin with a double layer of baking paper, then wrap a double layer of newspaper on the outside and secure with string. Mix the chia seeds with water. Let it sit for 5 minutes until gelatinous and thick.
  3. Put the rest of the ingredients into the fruit mixture and stir in the chia seed mix, beat well. Pour into your prepared tin, level the top, and bake in the oven for 2 hours.
  4. Take the cake out of the oven and poke some holes in it with a skewer. Pour over a little rum. Let the cake cool completely in the tin.
  5. Tear off the baking paper, then wrap well in cling film. Feed the cake with 1-2 tablespoons of rum every two weeks. Make sure not to feed the cake for at least 7 days before decorating.

Cranberry Christmas Cake

Cranberry Christmas Cake

Prep: 15 mins    Cook: 50 mins    Servings: 32

Ingredients

6 eggs
4 cups sugar
1.5 cups butter, softened
24 oz fresh cranberries
2 teaspoons almond extract
2 teaspoons vanilla extract
4 cups all-purpose flour
Powdered sugar (garnish)

Directions

  1. Preheat Ventray Oven to 350 degrees F.
  2. Coat the baking pan with nonstick baking spray.
  3. Beat eggs and sugar with a Ventray Stand Mixer until smooth.
  4. Add the butter, almonds, and vanilla extract to the egg mixture and continue beating until smooth.
  5. Add the flour slowly, but until combined.
  6. Add the fresh cranberries, and stir the cranberries into the mixture.
  7. Bake at 350 degrees for 50 minutes.
  8. Let the cake cool completely before slicing.
  9. Garnish with powdered sugar.
  10. Enjoy!

Easy Chicken Strips

Easy chicken strips

Prep/Total time: 30 min | Makes: 6 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 3/4 teaspoon seasoned salt
  • 1-1/4 cups crushed cornflakes
  • 1/3 cup butter, melted
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips

Directions

1. Preheat Ventray Oven to 400°F.
2. Combine flour and seasoned salt in a bowl, and place cornflakes and butter in another bowl.
3. Coat chicken with flour mixture, dip in butter, and coat with cornflakes.
4. Place the chicken on an ungreased baking sheet.
5. Bake until chicken is golden brown and juices run clear.

Grilled Cheese, Ham, and Apple Sandwich

Grilled cheese, ham, and apple sandwich

Prep/Total time: 25 mins | Makes: 4 servings

Ingredients

  • 6 tablespoons butter, softened, divided
  • 8 slices sourdough bread
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely shredded Manchego or Parmesan cheese
  • 1/8 teaspoon onion powder
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese
  • 4 ounces Brie cheese with rind removed, sliced
  • 12 slices of deli ham
  • 1 tart apple, thinly sliced

Directions

1. Spread 3 tablespoons butter on 1 side of bread slices.

2. Toast bread, butter side down, in Ventray Grill over medium-low heat until golden brown. Set aside.

3. Mix together mayonnaise, Manchego cheese, onion powder and the remaining 3 tablespoons butter in a small bowl.

4. Combine cheddar, Monterey Jack, and Gruyere in another bowl.

5. Top 4 toasted bread slices with sliced Brie.

6. Sprinkle cheddar cheese mixture evenly over Brie.

7. Layer ham and apple slices over Brie.8. Top with remaining bread slices, toasted side facing inward.

9. Spread mayonnaise mixture on the outside of each sandwich.

10. Place in Ventray Grill again and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side.

11. Serve immediately.

Make This Recipe With

Cheeseburger Cups

Cheeseburger cups

Prep/Total time: 30 mins | Makes: 5 servings

Ingredients

  • 1 pound ground beef
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/2 cup cubed Velveeta cheese

Directions

1. In Ventray Grill, cook beef over medium heat until no longer pink, break it into pieces. Stir in the ketchup, brown sugar, mustard, and Worcestershire sauce. Turn off the heat, set aside.

2. Press each biscuit into the bottom and sides of a greased muffin cup. Scoop the beef mixture into cups, and top with cheese cubes.

3. Bake at 400° for 14-16 minutes.

4. Enjoy.

Make This Recipe With

Chicken Parm Salad

Chicken Parm Salad

Chicken Parm Salad

Total Time: 30 minutes | Servings: 2

Ingredients

12-ounce Yukon Gold Potatoes
1/4 cup Panko Breadcrumbs (Contains Wheat)
1/4 cup Parmesan Cheese (Contains Milk)
1 teaspoon Garlic Powder
12-ounce Chicken Breasts
3 tablespoon Sour Cream (Contains Milk)
1 unit Lemon
5-ounce Spinach
4 teaspoon Olive Oil
Salt & Pepper

Directions

  1. Preheat Ventray Oven to 400 degrees f. Cut potatoes into 3/4-inch cubes. Toss on a baking tray with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, tossing halfway through.
  2. Combine 1/4 cup panko, parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
  3. Place the chicken breasts between two sheets of plastic wrap. Mash with a rolling pin, mallet, or heavy-bottomed skillet until 1/2-inch thick. Season with salt and pepper. Repeat with remaining chicken breasts.
  4. Place chicken breasts on a lightly oiled baking sheet, and brush 2 tbsp sour cream on the top. Press crust mixture into sour cream. Bake in ventray oven until chicken is cooked through and crust is crispy.
  5. Halve lemon. Cut one half into wedges. In a large bowl, combine 1 tbsp sour cream, a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
    When potatoes are done, add to the bowl along with spinach and toss to coat evenly. Season with salt and pepper.
  6. Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.

Zucchini & Tomato Flatbreads

Zucchini Tomato Flatbreads

Zucchini & Tomato Flatbreads

Total Time: 25 minutes Prep Time: 10 minutes Servings: 2

Ingredients

1 unit zucchini
1 clove garlic
4 ounce grape tomatoes
1 unit lemon
1 unit ricotta cheese (contains milk)
2 unit flatbreads (contains wheat)
1 unit green herb blend
1 teaspoon chili flakes
2 teaspoon honey
1 teaspoon vegetable oil
2.5 teaspoon olive oil
salt
pepper

Directions

  1. Place a lightly-oiled baking tray on the middle rack and preheat Ventray Oven to 400 degrees F. 
  2. Thinly slice zucchini into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon.
  3. Heat an olive oil drizzled large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened. Season with salt and pepper. Turn off the heat.
  4. In a small bowl, combine tomatoes, and garlic, then drizzle olive oil. Season with salt and pepper. In another small bowl, combine half the lemon zest, 1/2 cup ricotta, 1/2 tsp olive oil, and lemon juice to taste. Season with salt and pepper. 
  5. Place flatbreads on prepared tray; spread lemon ricotta evenly on the flatbread; top with zucchini and tomatoes, cut sides up.
  6. Bake on the middle rack until flatbreads are golden brown, 10-12 minutes. Roughly chop the parsley leaves. Mince chives. 
  7. Once flatbreads are done, top with chopped parsley, chives, remaining lemon zest, and chili flakes to taste. Drizzle with honey, then slice into pieces.