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

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. First Published: Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.