Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

December 10, 2018

CHOCOLATE MOUSSE

Ingredients:
Plain chocolate - 450 gms
Eggs - 8 (separated)
Orange juice - 2 tbsp
Butter - 25 gms

To decorate:
Chocolate vermicelli,glace cherries or flaked almonds

Method:

  • Break up the chocolate and put in a basin over a pan of hot water until melted.
  • Remove from the heat and mix in the egg yolks, one at a time, the orange juice and the  butter. Leave to cool.
  • Whisk the egg whites until stiff and fold them into the chocolate mixture until thoroughly mixed.
  • Spoon into 10 small bowls and decorate.
To Freeze: 
  • Cover the bowls with foil, omitting the decoration. 
  • To serve, thaw in the refrigerator for 2-3 hours and serve chilled, decorated as above.

December 08, 2018

YOGHURT - TOMATO ICE CREAM

Ingredients:
Plain yoghurt - 1 cup
Tomatoes - 2 (peeled, chopped and deseeded)
Salt - 1/4 tsp
Lemon juice- 1/4 tsp
Black pepper - 1/4 tsp

Method:

  • Puree the tomatoes.
  • Blend the yoghurt, lemon juice, salt and pepper with the tomato puree.
  • Transfer to bowl and close with lid. Freeze until thoroughly chilled.
  • Serve garnished with mint leaves.

November 23, 2018

ROYAL GRAPE PARFAIT

Ingredients:
Cream for whipping - 2 cups
Powdered sugar - 1/4 cup (sifted)
Frozen concentrated grape juice- 1 can (150 ml), thawed
Vanilla essence-  1 tsp

Method:

  • Beat cream and sugar until stiff in a medium size bowl; gradually fold in thawed grape juice and vanilla essence.
  • Spoon into a 5 cup mold or 2 ice cube trays.
  • Freeze at least 2 hours or until creamy firm.
  • Serve in parfait glasses.

November 19, 2018

KABOCHA ZERI (PUMPKIN JELLY)

Ingredients:
Small pumpkin  - 1
Flavourless jelly powder
Sugar

For the muscovado syrup:
Musvovado - sugar - 150 gms
Water  - 200 ml
Icing sugar - 130 gms
Vinegar - 1 tbsp
Glucose - 2 tbsp

Method:

  • Peel the pumpkin, chop it and steam until soft. drain well to remove excess water.
  • Boil the pumpkin in a pan with water,sugar and jelly using 200ml water, 100 gms sugar and 5 gms jelly for every 300 gms pumpkin.
  • When this has dissolved, empty into a bowl or mould and leave to cool.
  • Then cut the pumpkin jelly into 3-4 cm cubes.
  • Separately heat a little of water with 50 gms of sugar and 25 gms of jelly powder until dissolved.
  • Empty into a bowl and leave to cool.
  • When thsi second colourless jelly starts  to solidify, empty into a square mould and place a pumpkin cube in each mould. Leave to cool.
  • To prepare the muscovado syrup: Heat the water, the two types of sugar, the vinegar and the glucose in a pan until totally melted.
  • Place the pumpkin jelly onto the plate and pour the syrup on top.

November 16, 2018

PAAL ICE

Ingredients:
Milk - 500 ml
Corn flour - 1 tbsp
Milk powder - 2 tbsp
Sugar - 2 tbsp
Vanilla  essence - few drops

Method:

  • Boil the milk in thick bottom vessel.
  • Mix sugar, corn flour and milk powder in a bowl.
  • Add this mixture to the milk and stir continuously.
  • Cook in low flame until the milk mixture becomes creamy and little thick.
  • Add vanilla essence and mix well.
  • Remove and cool the creamy mixture.
  • Pour into kulfi moulds and keep it in the freezer overnight or until set.
  • Once the kulfi is set. Remove and keep the mold in the cold water for 3-4 minutes. By doing this kulfi comes out neatly and easily.
  • Serve immediately.

September 28, 2018

PEANUT CLUSTERS

Ingredients:
Sugar - 1 cup
Butter - 1/4 cup
Evaporated milk - 1/3 cup
Crunchy peanut butter - 1/4 cup
Vanilla essence - 1/2 tsp
Rolled oats  -1 cup
Spanish peanuts - 1/2 cup

Method:

  • Mix sugar, butter and milk in saucepan. Bring to rolling boil;  boil 3 minutes, stirring frequently.
  • Remove from heat. Stir in peanut butter and vanilla.
  • Fold in oats and peanuts. 
  • Drop by scant tablespoonfuls on waxed paper.
  • Let stand until set.

SRIKHAND

Ingredients:
Curd  -1 kg
Sugar - 250 gms
Cardamom powder - 1/2 tsp
Pistachio - 1 tsp (chopped)
Cashew nuts - 1 tsp (chopped)

Method:

  • Put the curd in a muslin cloth overnight.
  • Squeeze the excess water. Put the curd in a bowl and stir in powdered sugar and cardamom powder.
  • Garnish with pistachio and cashew nuts and serve chilled.

September 19, 2018

CARAMEL ICE CREAM

Ingredients:
Sugar - 225 gms
Milk - 750 ml
Egg yolks- 6
Pinch of salt

Method:

  • Place half the sugar in a heavy based saucepan and melt over gentle heat until caramelized to a deep golden brown. Remove from the heat and stir in the milk.
  • Take care as the caramel mixture will bubble up fiercely when the milk is added. Stir until the caramel has dissolved, then set aside to cool.
  • Beat the egg yolks, remaining sugar and the salt together until the mixture is very pale and thick and will make a ribbon trail when the beater is lifted. 
  • Gradually beat i the caramel milk, then pour the mixture into the saucepan.
  • Cook very gently, stirring, until the mixture is thick enough to coat the back of a wooden spoon.
  • Remove from the heat and leave to cool, stirring occasionally.
  • Pour into freezer trays and freeze, beating the mixture once or twice during freezing.
Variation:

Chopped toasted nuts such as hazelnuts, walnuts, pecans or Brazil nuts may be added to the partially frozen mixture after beating.

September 11, 2018

EGG BURFI

Ingredients:
Large eggs - 10
Cardamoms - 10
Sugar - 1 1/2 cups
Corn oil - 1 1/4 cup
Ghee- 1 tbsp
Powdered milk - 2 cups

Method:

  • Put the eggs in electric blender along with cardamom and sugar, blend for 10 minutes, as the sugar and cardamom dissolve, the eggs become thick, frothy.
  • Heat the oil and ghee in a heavy based pan, add the powdered milk and saute, stirring continuously for 4 minutes.
  • Add the beaten eggs and simmer on low heat, stirring continuously until the mixture forms tiny granules, the oil comes to the surface, the halwa stops sticking to the pan, then transfer to a greased plate and allow it to cool.
  • Then cut into squares.

BANANA FLAMBE

Ingredients:
Butter - 50 gms (cut into small pieces)
Dark soft brown sugar - 75 gms
Ground cinnamon - 1/2 tsp
Ripe, firm bananas - 4 (peeled and cut into half lengthwise)
Juice of 1/2 lemon
Hard vanilla ice cream - 570 ml
Orange liqueur - 2 tbsp
Dark rum - 50 ml

Method:

  • Melt the butter in a large frying pan over moderate heat, then stir in the sugar and cinnamon. 
  • When the mixture is bubbling, add the bananas and lemon juice.
  • Cook for 3 or 4 minutes, spooning the syrup over the bananas. 
  • The bananas should not overcook and become mushy.
  • Spoon the ice cream into 4 dessert dishes.
  • Add the liqueur and rum in the pan, and heat for about 5 seconds.
  • Carefully light the syrup with a match.
  • When the flames die down, serve with the bananas over the ice cream.

September 03, 2018

BAKED BANANAS

Ingredients:
Bananas - 4 (peeled and halved lengthwise)
juice of 1/2 lemon
Butter - 40 gms

Method:

  • Preheat the oven to 180 C.
  • Lay the bananas over the bottom of a buttered baking dish.
  • Sprinkle with the lemon juice and brush with the butter.
  • Bake for 15 minutes, turning the bananas once about through the cooking.

SWEET RICE

Ingredients:
Short grained pudding rice - 175 gms
Sugar - 75 gms
Milk - 850 ml
Pared zest of one large lemon
Eggs - 2
Egg yolks - 4

To Decorate:
orange slices - quartered

For the topping:
Castor sugar - 2-3 tsp
Ground cinnamon - 1/4 tsp

Method:

  • Place the milk, rice, sugar and pieces of lemon zest in a large saucepan. Bring to the boil, then lower the heat.
  • Cover tightly and simmer for 35-40 minutes or until the rice is tender and most of the milk has been absorbed, stirring occasionally. Remove from the heat.
  • Remove the pieces of lemon zest from the rice mixture. In a small bowl, beat together the eggs and the egg yolks, then beat into the rice. 
  • Return to a very low heat and cook for 2 minutes, stirring constantly.
  • Place the rice in flour individual serving bowls, allow to cool, then chill for 3-4 hours.
  • To serve, mix together the sugar and cinnamon and sprinkle over each bowl, parallel line.
  • Decorate with quartered orange slices and serve immediately, while sill chilled.

July 26, 2018

HONEY PUDDING

Ingredients:
Milk - 2 cups
Honey - 1 cup
Eggs - 4
Sugar - 75 gms
Maida- 1  1/2 tbsp

Method:
  • Separate egg whites and beat until egg whites are stiff. 
  • then add yellow and beat once again.
  • Add powdered sugar and mix well.
  • Stir flour in the milk without lumps. Add egg mixture and honey to the milk. Mix well.
  • Pour into the tin. Place the tin in the pressure cooker with water. Cover the tin with plate and close the lid.
  • Cook for 3 whistles or until done.
  • This pudding is firm and spongy. 

July 17, 2018

CRUNCHY RICE PUDDING

Ingredients:
Rice - 1 cup
Butter - 1/4 cup
Sugar - 7/8 cup
Cinnamon - 1/2 tsp
Rind of one lemon
Eggs  -3 (well beaten) 
Raisins - 1/2 cup
Nuts - 1/4 cup (chopped)

Method:

  • Cook rice with enough water till done and keep aside it to cool.
  • Cream butter and sugar. Add cinnamon, lemon rind,and eggs; mix well.
  • Stir in raisins,nuts and rice.
  • Bake uncovered in greased one quart baking dish in oven for 45 minutes.

July 04, 2018

GRAPEFRUIT MARMALADE

Ingredients:
Large grapefruits - 2
Lemons - 2
Water - 3 litres
Preserving sugar - 2 kgs

Method:

  • Halve the grapefruits and lemons.
  • Squeeze out the juice and remove core and pips and pith.
  • Shred the rind very thinly.
  • Put water, juice and rind and pulp into a pan and allow to stand overnight.
  • Simmer slowly until the contents are reduced by half. (i.e., for about 3 hours).
  • Add the sugar, bring to the boil, stirring frequently, and continue boiling until the marmalade jellies.
  • Pour into jars and , when cold, cover tightly.

June 22, 2018

BAKED ALASKA

Ingredients:
Your favourite ice cream - 300 gms
Egg whites - 4
Sugar - 100 gms

Method:

  • Preheat the oven to 250 degrees.
  • Scoops the ice cream into 4 mounds and put them on a baking sheet.Put the sheet in the freezer. 
  • The ice cream needs to freeze pretty solid to with stand the oven's assault, so give it time to cool.
  • Make the meringue by putting the egg whites in the bowl of an electric mixer. Start to beat them with the whisk attachment.
  • When they are fluffy, add one third of the sugar. Continue beating, adding the rest of the sugar in 2 parts.
  • Beat until the whites are soft, smooth and glossy.
  • Using a spatula or spoon, top each mound of ice cream with meringue and smooth it out so the ice cream is completely covered.
  • Use the back of the spoon to make decorative curls in the meringue.
  • Bake for 6 to 8 minutes, until the meringue is browned.
  • Remove, put on plates using a spatula and serve immediately.

June 20, 2018

BROWN BREAD ICE CREAM

Ingredients:
Brown bread slices - 3 
Vanilla ice cream - 5-6 scoops

Method:
  • Toast the bread slices till very crisp. Break into tiny pieces.
  • Mix these pieces into partially frozen ice cream.
  • Freeze again in the freezer.
  • Scoop out and serve topped with mint leaves or cherries.

WATERMELON COMPOTE

Ingredients:
Brown sugar - 50 gms
Water - 125 ml
Grated lemon rind - 1 tbsp
Watermelon - 500 gms (diced)
Large peaches - 2 (blanched, peeled and thinly sliced)
Seedless green grapes - 125 gms
Juice of 2 limes

Method:

  • Place sugar, water, lemon rind and lime juice in small saucepan. Bring to boil.
  • Add fruit and mix well.cover and cook 3-4 minutes over low heat.
  • Remove from heat and let fruit cool in syrup.
  • Serve over ice cream.

May 28, 2018

FRUIT MALLOW

Ingredients:
Pink and white marshmallows - 175 gms
Fruit cocktail - 1 can (400 gms, well drained)
Whipping cream - 300 ml
Milk - 2 tbsp
Extra marshmallows to decorate

Method:

  • Snip the marshmallows into pieces and put into a large bowl.
  • Using a wooden spoon, gently stir in the fruit cocktail and mix until evenly blended.
  • In a separate bowl, whip the cream with the milk until standing in stiff peaks.
  • Using a large metal spoon. fold the cream into the fruit and marshmallow mixture.
  • Spoon the mixture into 6 tall glasses. Cover each with cling film and refrigerate for at least 8 hours or overnight, to allow the flavours to blend and the texture to firm.
  • Remove the desserts from the fridge 15 minutes before serving to take chill oof.
  • Just before serving decorate with marshmallows.

May 22, 2018

LEMON PUDDING

Ingredients:
Milk - 750 ml
Bread crumbs - 200 gms
Butter - 50 gms
Sugar - 100 gms
Egg yolks - 4 (lightly beaten)
Vanilla essence - 1 tsp
grated rind of one lemon

Topping:
Juice of 1 1/2 lemon dissolved in 75 gms of sugar
Egg whites - 4
Salt - 1/2 tsp
Sugar - 4 dessertspoons


Method:

  • Heat the milk and add breadcrumbs add butter;leave to cool.
  • Add sugar, egg yolks, grated lemon rind and vanilla essence.
  • Pour into an ovenproof dish and cook in moderate oven at 170 degrees for 35-40 minutes until just set.
  • Pour over the lemon juice. Then whisk the egg whites add salt until stiff.
  • Add the half sugar and whisk again. Finally fold in remaining sugar.
  • Spread the meringue over the pudding and return it to a hot oven at 200 degrees for 5 minutes, until the meringue is lightly browned.


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