Celebrate Christmas Inside and Out!

Celebrate Christmas Inside and Out!


Photo: [LINK]


Since the pandemic has eased up and the restrictions that come with it have become easier to navigate, many are looking forward to traveling again with their loved ones, if not visiting loved ones, this coming holiday season. Whether you’re up for travels but wary about the foods you’ll be eating while out on the road or planning to visit a loved one and looking for a very special gift to give –– or both –– look no more: we’ve got you covered!



Snacks (and dishes) to make ahead of time


Veggie Supreme Egg Bake [1]  


Photo: [LINK]


Nutritious and easy to make, this breakfast dish is a masterclass in simple but scrumptious cooking! Just throw in together the following ready-made ingredients from the supermarket and bake them all together!


This casserole dish can be assembled and chilled overnight before baking. When covered tightly and properly, it can even be stored chilled for up to 3 months.




  • 1 tablespoon Borges Classic Olive Oil, plus more for the baking dish
  • 8 ounces sliced white or brown mushrooms
  • 2 cups shredded carrots
  • 5 ounces baby spinach (about 5 packed cups)
  • 2 cups frozen diced potatoes (do not thaw)
  • 1 cup roasted red pepper strips
  • 2 cups shredded sharp cheddar cheese
  • 12 large eggs
  • 2 cups half-and-half
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper




  • Arrange a rack in the middle of the oven and heat to 375°F (190°C). Coat a 9x13-inch baking dish with Borges Classic Olive Oil; set aside.
  • Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.
  • Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
  • Bake until the top is slightly golden brown and a knife inserted in the middle comes out clean, 50–55 minutes. Let cool for 5 minutes before slicing and serving.



Crème Caramels with Caramel Oranges [2]


Photo: [LINK]



Of course, with Christmas fast approaching, we’re also more inclined to have a little festive dessert here and there. And for the ultimate delectable (and healthy!) little dessert to bring with us, why not try this amazing crème caramel recipe with optional – but totally recommended – caramel oranges!


We guarantee this sweet treat will be an instant hit!







  • 75g caster sugar
  • 200g vegan cream cheese
  • 250ml vegan cream
  • 100ml Borges Almond Nut Milk
  • 3 tbsp maple syrup
  • 3 tbsp cornflour
  • 2 tsp vanilla bean paste


For the caramel oranges (optional)

  • 250g caster sugar
  • 2 cardamom pods, bruised
  • 3 oranges
  • Pomegranate seeds, to serve (optional)




  • Put the 75g sugar in a small dry frying pan over a medium-high heat for 3-4 minutes and swirl the pan (don’t stir) until the sugar turnsinto an amber-coloured caramel. Divide the caramel evenly among the ramekins, then set aside.
  • Whizz the vegan cream cheese, oat cream, almond milk, maple syrup, cornflour and vanilla paste in a food processor until smooth.
  • Transfer the mixture to a pan over a medium heat. Cook for 5 minutes, whisking continuously, until thickened and resembling thick double cream or yogurt.
  • Remove from the heat and divide the mixture among the ramekins. Chill for 3 hours or until set firm.
  • Meanwhile, cut the peel away from the oranges, then slice the flesh into discs. Put the 250g sugar, cardamom pods and 125ml water in a large pan over a medium heat and swirl (don’t stir) to dissolve the sugar. Gently bring to the boil without stirring until the syrup turns dark amber in colour. Add the orange slices and any juice to the caramel, tossing to coat, then warm over the heat for a few minutes.Transfer to a serving bowl, add the pomegranate seeds, then chill until ready to serve.
  • Dip the bases of the ramekins in a bowl of just-boiled water. Turn outonto plates, top with the caramel oranges and sauce, then serve.




Crispy Chickpeas Snack [3]


Photo: [LINK]


It’s rather common to use chickpeas in Asian recipes, especially in sautéed dishes, along with other veggies, and stews. But did you know that the crispy chickpeas snack is quickly becoming the most popular snack in the world, thanks to individuals wanting to eat healthier, but is also a perfect snack for road trips? Go ahead and include it in your list!



  • 1 15.5 ounce can chickpeas, rinsed and dried
  • 1 tablespoon Borges Extra Light Olive Oil
  • ¼ to ½ teaspoon coarse sea salt
  • seasonings of choice (cinnamon, garlic powder, cumin, cayenne pepper, maple syrup, honey, etc.)



  • In a bowl, mix the chickpeas, Borges Extra Light Olive Oil, coarse sea salt, and seasonings of choice. (Shown in photo are chickpeas with 1/4 teaspoon ground cinnamon.)
  • Bake at 425°F (218°C) for 20–40 minutes or until the chickpeas are crispy.


Pan-roasted olives and lemons [4]


Photo: [LINK]


With two main ingredients, here’s an appetiser that could easily elevate meals when you’re visiting family or friends!



  • 2 large lemons
  • 5 tablespoons Borges Extra Light Olive Oil, divided
  • ⅛ teaspoon kosher salt
  • 2 cups mixed pitted olives (such as such as Borges Pitted Olives, Castelvetrano, Cerignola, kalamata), patted dry
  • 3 cloves garlic, lightly smashed
  • 1 6-inch sprig rosemary



  • Thinly slice 1 lemon crosswise; remove seeds. Stack slices; cut into quarters.
  • Heat 2 tablespoons Borges Extra Light Olive Oil in a large non-stick skillet over medium. Add lemon quarters to skillet in an even layer. Cook, undisturbed, until golden brown around edges, 4 to 5 minutes. Toss gently; cook for 1 minute. Transfer to a medium bowl using a slotted spoon. Season with salt. Add pitted olives, garlic, rosemary, and remaining 3 tablespoons oil to skillet. Cook, stirring often, until olives soften and are blistered in spots, 6 to 7 minutes.
  • Remove rosemary sprig; reserve. Juice remaining lemon to total 2 tablespoons. Add olive mixture to caramelised lemons and stir in lemon juice. Crush reserved rosemary leaves on olive mixture; stir gently. Serve warm or at room temperature.





[1] https://www.thekitchn.com/recipe-veggie-supreme-egg-bake-242506

[2] https://www.marthastewart.com/924982/crunchy-ramen-snack-mix

[3] https://thedecoratedcookie.com/crispy-chickpeas-snack/

[4] https://www.realsimple.com/food-recipes/browse-all-recipes/pan-roasted-olives-and-lemon-recipe

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