Long Weekend Recipes: Easy, Festive Dishes for Brunch, Lunch And Dinner

News18

7 days ago

A well-curated menu doesn't just satisfy hunger, it sets the mood, brings people together, and turns simple meals into shared memories
Long weekends are the perfect excuse to slow down, gather with loved ones, and indulge in a little extra kitchen magic. Whether you're planning a laid-back brunch, a hearty family lunch, or a cosy dinner spread, having a few tried-and-tested recipes up your sleeve can turn the holiday into a delicious celebration. Think vibrant salads that burst with seasonal freshness, comforting one-pot dishes that fill the home with irresistible aromas, or decadent desserts that are as beautiful as they are indulgent. A well-curated menu doesn't just satisfy hunger — it sets the mood, brings people together, and turns simple meals into shared memories. From make-ahead appetisers for fuss-free entertaining to show-stopping mains that steal the spotlight, these recipes are designed to help you spend less time in the kitchen and more time enjoying the moments that matter. Whether you're cooking for two or hosting a full house, our long weekend recipe collection has something for every craving, every occasion, and every skill level ensuring that your holiday table is as inviting as the conversations around it.
Warm Chocolate Cake with Vanilla Ice Cream By Gopalasamy S, Speciality Chef, Mahindra Holidays & Resorts India Ltd.
Ingredients
Semi-sweet chocolate – 400 g
Butter – 8 cubes (approx. 200 g)
Fresh eggs – 160 g (about 3 large eggs)
Sugar – 113 g
Flour – 113 g
Vanilla essence – 1 cup
Method
Melt chocolate & butter together gently, keeping the temperature below 31°C. Do not overheat.
Mix half the eggs with sugar and whisk for a few minutes, then add flour. Whisk again, then add the remaining eggs.
Combine this egg mixture with the melted chocolate.
Pour 120 g of the mixture into each ramekin.
Bake:
In a water bath: 160°C for 25–35 mins
Without water bath: 200°C for 10–12 mins
Serve hot with vanilla ice cream.
Garnish with sweet chocolate, chocolate sauce, and powdered sugar.
Rainbow Chocolate Truffle Balls By Gopalasamy S, Speciality Chef, Mahindra Holidays & Resorts India Ltd.
Ingredients
Dark chocolate – 500 g
Heavy cream – 200 g
Liquid glucose – 10 g
Orange zest – 1 g
Melted dark chocolate – 100 g
Rainbow sprinkles – 100 g
Method
Boil cream, then add chopped dark chocolate. Stir until smooth.
Strain the mixture and rest in an air-conditioned room for 6 hours.
Shape into 15 g balls.
Coat in melted dark chocolate, then roll in rainbow sprinkles.
Arrange & serve as a sweet snack or dessert bite.
Ingredients for Dough
All-purpose flour – 1½ cups
Warm water – as needed
Corn/rice flour – for dusting
Filling Ingredients
Dumpling wrappers – 12 (if store-bought, skip dough preparation)
Mushroom (chopped) – ¾ cup
Onion (chopped) – ½ cup
Carrot (grated) – ¾ cup
Spring onion (chopped) – ½ cup
Garlic (chopped) – few cloves
Ginger (grated) – 1½ tsp
Soy sauce – 2 tsp
Sugar – 1 tsp
Pepper powder – ½ tsp
Salt – to taste
Oil – as required
Method
Prepare dough by mixing flour with warm water into a smooth ball. Cover with damp cloth for 1 hour.
For filling: Microwave onion, garlic, ginger, and spring onion with oil for 3 mins (P-100). Add remaining ingredients and cook for 5 mins.
Shape dumplings: Roll dough into thin circles, add 1 tbsp filling in the center, wet edges, fold, and pleat.
Bake in convection mode at 200°C for 12 mins, brush with oil, flip, and bake for another 12 mins.
Serve hot with dipping sauce.
Tomato Gazpacho By Godrej Microwave Oven Team
Ingredients
Tomatoes (sliced) – 2
Onion (sliced) – 1
Red bell pepper (sliced) – 1
Garlic – 3 cloves
Oil – 2 tbsp
Tomato juice – 1 cup
Sherry vinegar – 1 tbsp
Almond paste – ¼ cup
Roasted breadcrumbs – ¼ cup
Black pepper – ½ tsp
Salt – to taste
Water – as needed
Method
Roast vegetables: Arrange tomatoes, onion, bell pepper, and garlic on a baking tray. Roast at 200°C for 8 mins. Cool.
Blend all ingredients until smooth.
Chill in the fridge for 1 hour before serving.
Thai Baby Eggplant Rice By Godrej Microwave Oven Team
Brown rice – 2 cups (cooked)
Baby eggplants – 1 cup
Corn kernels – 1 cup
Zucchini (cubed) – 1 cup
Basil leaves – few
Red chilli paste – 2 tbsp
Oil – 2 tbsp
Garlic paste – 3 tbsp (or ginger-garlic paste)
Coconut milk – 3 tbsp
Salt – to taste
Method
Microwave oil & garlic paste for 1 min. Add red chilli paste and cook for 1 min.
Add vegetables & basil, microwave 3–4 mins until lightly stir-fried.
Mix in cooked brown rice and salt, microwave 2 mins more.
Garnish with coconut milk and fresh basil. Serve hot.
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