Cheese Deviled Eggs

Served at the beginning of meals


6 Hardboiled Eggs

2 tabs Mayonnaise

2 tabs Sour cream

1/4 cup Cream cheese

 cups Cheddar cheese

Salt and ground black pepper to taste

Paprika, for garnish 

Green onions for garnish 


  1. Peel and rinse the hard-boiled eggs. Cut them in half lengthwise and remove the yolks. Place the whites on a serving plate.
  2. Remove the yolks and place them in a small bowl. Smash them with a fork until smooth.
  3. Add mayonnaise, sour cream and cheese. Mix well to combine. Season to taste with salt and ground black pepper.
  4. With a spoon, fill each egg with some of the yolk mixture. Garnish with green onions, a dusting of paprika and parsley.


Chicken Tortilla Bake

Enjoy your Christmas dinner


1 tbsp Canola oil

Onion diced

Garlic cloves minced

1cup Tomato sauce

1 3/4 cups Chicken stock

2 tsp Chili powder

2 tsp Dried basil

1 tsp Dried oregano

1 tsp Ground cumin

1/2 tsp Salt

1/2 tsp Black pepper

18 small Tortillas, street size

Whole chicken

1 cup Cheese


  1. Preheat the oven to 375 degrees F. prepare a baking pan or dish by spraying with non-stick spray
  2. In a large sauté pan, heat the oil and add the onions and garlic. Cook for about 8 minutes over a medium heat and the onions turn soft. 
  3. Add the tomato sauce, stock, and all of the spices. Stir thoroughly and simmer for 10 minutes.
  4. In the oven proof baking dish, lay 6 of the tortillas on the bottom. Spread some of the chicken on top, followed by some sauce and then sprinkle some cheese on top. 
  5. Lay another 6 tortillas on top of the cheese and repeat the process two more times, ending with cheese on top, ready for the oven.
  6. Bake in the oven, covered with foil for 35 minutes. Take the foil off and bake for a further 10 minutes and the cheese has melted and the sauce is bubbling around the edges. 
  7. Serve at once with guacamole and fresh salsa.


Gingerbread Fudge

Soft, smooth texture creamy candy


¾ cup Sweetened condensed milk

½ cup White chocolate, chopped (or chips)

1 tsp Ground nutmeg

1 tsp Ground cinnamon

1 tsp Ground ginger

1 tsp Ground cloves


  • Pour the condensed milk and white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost completely melted.
  • Stir until completely blended, melted and smooth.
  • Immediately add the spices and combine thoroughly. and fold in quickly.
  • Transfer to an aluminum foil-lined baking pan, top with sprinkles.
  • Leave to set either in the refrigerator or at room temperature.
  • Once set, cut into cubes. Store in an airtight container in a cool, dry place.


Traditional Eggnog

It's too thick and delicious


4 large Eggs, separated

½ cup Sugar

2 cups Whole milk

2 cups Heavy cream

½ tsp Freshly grated nutmeg, plus more for garnish

⅓ cup Brandy or rum, to taste

1/2 tsp Pure vanilla extract


  1. In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.
  2. In a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
  3. Return mixture to saucepan and cook over medium heat until slightly thick.
  4. Pour into a bowl. Stir in the liquor, if using.
  5. Cover and refrigerate until chilled.
  6. Just before serving, beat the egg whites to soft peaks in a medium-size bowl with a mixer set to high speed. Add the remaining 1 tablespoon sugar and beat to firm peaks. Fold into the chilled base mixture.
  7. Beat the remaining 1 cup cream to stiff peaks, and then fold into eggnog.
  8. Serve chilled, garnished with nutmeg.


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