Christmas Recipes

Chef Beena Noronha, fondly known as Chef Bee, is the creative force behind Gigi and Lyla, where she masterfully blends tradition with innovation to create unforgettable dining experiences.

- Chef Beena Noronha

Transitioning from a successful career in fashion to the culinary arts, she trained at Bangalore Culinary Academy and a two-Michelin-starred restaurant in France. Her approach is rooted in comfort and artistry, with a passion for connecting people through food.

Recipe 1

Pomegranate & Orange Quinoa Salad

Ingredients:

1 cup mixed quinoa

2 cups water or vegetable stock

1 cup pomegranate seeds

1 large orange, peeled and segmented

1/2 fennel bulb, thinly sliced

1/4 cup toasted almonds, roughly chopped

1/4 cup crumbled goat cheese

Fresh mint leaves, for garnish

Dressing

v 2 tbsp olive oil

v 1 tbsp fresh lemon juice

v 1 tsp honey or maple syrup

v Salt and pepper to taste

Instructions:

1- Cook the Quinoa:

Rinse quinoa under cold water. In a pot, bring water or vegetable stock to a boil.

Add the quinoa, reduce heat to a simmer, cover, and cook for 15-20 minutes or until the liquid is absorbed and quinoa is fluffy. Let cool.

2- Prepare the Salad:

In a large bowl, combine the cooked quinoa, pomegranate seeds, orange segments, and thinly sliced fennel.

3- Make the Dressing:

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.

4- Assemble:

Drizzle the dressing over the quinoa mixture and toss gently to combine.

Top with toasted almonds, crumbled goat cheese, and fresh mint leaves.

5- Serve:

Transfer to a serving bowl, and enjoy this fresh, vibrant salad as a festive side dish.

Recipe 2

Cauliflower & Chestnut Soup with Thyme

Ingredients:

1 medium cauliflower, cut into florets