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

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.


May 02, 2018

CANTALOUPE A La MODE

Ingredients:
Sugar - 1/2 cup
Cornstarch - 1 tbsp
Blueberries - 1 cup
Shredded lemon peel - 1/2 tsp
Lemon juice - 1 tbsp
Vanilla ice cream
Small cantaloupes - 2 (halved and seeds removed)

Method:

  • Blend sugar, cornstarch and dash salt in saucepan. Stir in 1/2 cup water.
  • Cook stirring constantly till mixture boils.
  • Add berries, Return to boiling and boil one minute.
  • Add lemon peel and juice.
  • Serve warm over scoop of ice cream in cantaloupe halves.

CHOCOLATE WALNUT FUDGE

Ingredients:
Light soft brown sugar - 100 gms
butter - 100 gms
Golden syrup - 4 tbsp
Madeira cake or other
plain sponge cake - 250 gms (finely crumbled)
Cocoa powder - 50 gms
Walnut pieces - 100 gms (coarsely chopped)

Method:

  • Line a 6" square cake tin wit foil, smoothing it well over the base and sides of the tin and well into the corners.
  • Put the sugar, butter and syrup into a saucepan and heat gently, stirring until the butter has melted and sugar dissolved.
  • Remove from the heat and stir in the cake crumbs, cocoa and nuts.
  • Turn the mixture into the prepared tin and smooth the surface with a palette knife.
  • Leave to cool, then refrigerate for 3-4 hours or until the fudge is firm.
  • Cut into cubes, then place in paper sweet cases and serve.

May 01, 2018

EASY VANILLA ICE CREAM

Ingredients:
Milk - 750 ml
Vanilla essence - 1-2 tsp or 
Vanilla pod - 1
Egg yolks - 6
Castor sugar - 275 gms
Pinch of salt

Method:

  • Place the milk and vanilla pod in a saucepan and bring to just below boiling point. Remove from the heat, cover and leave to infuse for 20 minutes.
  • Beat the egg yolks, sugar and salt together until the mixture is very pale and thick and will make a ribbon trail when the beater is lifted.
  • Gradually beat in the strained 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.
  • If using vanilla essence, add it now.
  • Pour into freezer trays and freeze, beating the mixture once or twice during freezing.

SUMMER PUDDING

Ingredients:
Mixed soft fruits- 750 gms
(strawberries, raspberries, etc)
Castor sugar - 75 gms
Water - 3 tbsp
Small loaf of white bread - 1 (sliced and crust removed)

Method:

  • Place the fruit, sugar and water in a saucepan and cook gently until the fruits are soft. Remove from the heat and cool.
  • Cut the slices of bread in half diagonally.
  • Arrange about 2/3 of the bread over the bottom and sides of a greased 900 ml pudding basin.
  • Pour in the fruit mixture, reserving 2 tablespoons of the juice.
  • Place the remaining bread on top.
  • Place a saucer on top of the bread and put a heavy weight on top. Refrigerate overnight.
  • The next day, turn out the pudding onto a serving dish.
  • Drizzle the reserved juice over any parts that are still white.
  • Serve with whipped cream or ice cream.

April 03, 2018

OATS AND CARROT KHEER

Ingredients:
Roasted Quaker Oats - 1 tbsp
Skimmed milk - 300 ml
Carrots - 50 gms (grated)
Sugar - 1 tsp
Cardamom - 1
Mixed nuts - 2 tsp (roasted and chopped)

Method:

  • Bring to boil milk in thick bottom vessel, add carrots and simmer for 10 minutes.
  • Add oats and cook on slow flame, stirring continuously.
  • When the kheer thickens to an even consistency, add sugar  and cardamom powder.
  • Cook for few more minutes, stirring constantly.
  • Garnish with nuts and serve hot.

ఓట్స్ క్యారెట్ పాయసం 

కావలిసిన వస్తువులు:
ఓట్స్ - 1 tbsp (వేయించింది)
పాలు - 300 ml 
క్యారెట్ - 50 గ్రా (తురుము)
పంచదార - 1 tsp 
ఏలక్కాయ - 1
బాదాం, జీడిపప్పు - 2 tsp (వేయించి ముక్కలు చేసుకోవాలి)

తయారీ:
  • ఒక గిన్నిలో పాలు పోసి కాగుతున్నప్పుడు క్యారెట్ తురుము వేసి సన్నని సెగ మీద 10 ని లు కాయాలి . 
  • అందులో ఓట్స్ వేసి కలుపుతూ సన్నని సెగ మీద చిక్కపడేవరకు కాచి పంచదార, ఏలకుల పొడి వేసి మరి కొద్దీ సేపు కాచి దించుకోవాలి. 
  • దించిన తరువాత బాదాం, జీడిపప్పుతో అలంకరించి సెర్వ్ చేసుకోవాలి. 

March 28, 2018

BOOZY COFFEE BANANA TRIFLES

Ingredients:
Instant coffee granules - 5 tsp
Boiling water - 3 tbsp
Castor sugar - 3 tbsp
Trifle sponges - 4
Rum or whisky - 3 tbsp 
water  - 1 tbsp
Large bananas - 2
Double cream - 300 ml
Flaked almonds - 2 tbsp (toasted)

Method:

  • Put the instant coffee granules in a mug with the boiling water and sugar and stir until dissolved. Leave until cold.
  • Cut each trifle sponge into 8 pieces and divide between four (300 ml) glasses.
  • Mix rum with cold water and sprinkle over the trifle sponges.
  • Peel and thickly slice the bananas and cover the trifle sponges with them.
  • Whip the cream until it stands in soft peaks, then stir in the cold coffee mixture.
  • Pour the coffee cream over the sliced bananas, then sprinkle the toasted flaked almonds on top.
  • Refrigerate trifles for at least 1 1/2 hours before serving.

March 27, 2018

PINEAPPLE JELLY RINGS

Ingredients:
Pineapples - 10-12 slices
Jelly packet  - 1 any flavour
Desiccated coconut - 2 cups

Method:

  • prepare the jelly as per the instructions on the packet.
  • Allow the mixture to cool to room temperature. 
  • Keep in the fridge till the jelly is only partially set.
  • Remove from the fridge.
  • Dip each of the pineapple slices into the semi set jelly and roll in desiccated coconut.
  • Arrange on a serving plate and replace in the fridge for the jelly to set over the pineapple rings.
  • Keep in the fridge till before serving.

March 25, 2018

LYCHEE ICE CREAM

Ingredients:
Evaporated milk - 400 gms can (chilled overnight)
icing sugar -100 gms
Lychees - 500 gms can (drained and chopped)

Method:

  • Beat the chilled evaporated milk until thick and frothy.
  • Beat the icing sugar into the evaporated milk, then fold in the chopped lychees.
  • Pour into a freezer container and freeze.
  • Beat the mixture three times, at hourly intervals to prevent the fruit from sinking.
  • Cover, seal and freeze.


March 16, 2018

FAT FREE SHAHI TUKHDA

Ingredients:
Brown bread - 4 slices
Milk - 300 ml
Sugar - 1 tbsp
Almonds - 4
Grounded cinnamon

Method:

  • Cut each slice of brown bread into 4 pieces.
  • Toast it in a toaster.
  • Dissolve sugar in the sugar and dip toasted bread pieces in the sweet milk and remove.
  • Sprinkle cinnamon powder and garnish with almond pieces.
  • Refrigerate and serve cold.

March 06, 2018

PEARS IN GINGER SYRUP

Ingredients:
Dry white wine - 150 ml
Water - 150 ml
Ginger wine - 4 tbsp
granulated sugar - 100 gms
Cinnamon stick - 1
Firm cooking pears - 4-6
Almonds -4 tbsp (blanched almonds, toasted to garnish)

Method:

  • Put the wine, water and ginger wine in a pan with the sugar and cinnamon stick, then heat gently until the sugar has dissolved.
  • Meanwhile, peel the pears and cut the bottom level so that they will stand upright. Do not remove the stalks.
  • Stand the pears in the liquid in the pan and cook gently for about 20 minutes or until the pears are tender.
  • Transfer the pears to a shallow serving dish, then increase the heat and boil the liquid in the pan for about 3 minutes or until syrupy.
  • Discard the cinnamon stick, then pour the sauce over the pears in the dish.
  • Leave to cool, then chill in the refrigerator for at least eight hours, spooning the sauce over the pears from time to time.
  • Sprinkle with the almonds just before serving.
  • Serve chilled, with thin pouring cream.


March 04, 2018

MEDITERRANEAN RICE DESSERT

Ingredients:
Creamed rice milk pudding - 1 can (450 gms)
Cornflour - 1 tbsp
Milk - 150 ml
Sugar - 2 tbsp
Large egg yolk - 1
Small lemon - 1 grated zest
Grated chocolate, to decorate

Method:

  • Turn the creamed rice into a saucepan and set over low heat.
  • Blend the cornflour with 2-3 tbsp of milk, then stir in half the remaining milk.
  • Add the cornflour mixture to the rice together with the sugar.
  • Bring slowly to the boil, stirring, and simmer for 2 minutes.
  • Beat the egg yolk with the remaining milk, then stir into the rice pudding.
  • Add the lemon zest and simmer, stirring, for 2 minutes more.
  • Remove the pan from the heat and pour the pudding into 4 individual dessert bowls.
  • Sprinkle a little grated chocolate over each pudding.
  • Serve hot or chilled.

March 03, 2018

KILTIE CREAMS

Ingredients:
Porridge oats - 50 gms
Double or whipping cream - 150 ml
Natural yoghurt - 150 gms
Clear honey - 3 tbsp

Method:

  • Heat the grill to moderate.
  • Spread oats on a baking tray and toast under the grill for 4-5 minutes, stirring them frequently, until light browned.
  • Remove the oats immediately from the heat, tip into a bowl and leave for 10-15 minutes, until cold.
  • Whip the cream until standing in soft peaks.
  • Using a large metal spoon, fold the yoghurt, honey and toasted oats into the cream.
  • Taste and add more honey, if liked.
  • Divide the cream mixture between 4 stemmed glasses or ramekins.
  • serve at once, or cover with cling film and refrigerate for up to 4 hours.

February 28, 2018

SHEER KORMA

Ingredients:
Milk - 2 1/2 cups
Vermicelli - 100 gms
Dried dates - 2-3 (shredded and soaked in water)
Sugar -  4 tbsp
Raisins - 1 tsp
Saffron stands - few
Rose essence -  few drops
Almonds and Pistachios - 2 tsp (sliced)

Method:

  • Broil the vermicelli on a dry griddle to a pale gold. Set aside and cool.
  • Bring the milk to boil then add vermicelli. Cook slowly until soft and tender.
  • Add the shredded dates, sugar and raisins and cook till sugar dissolved.
  • Soak the saffron in a little milk; add to the milk.
  • Let it simmer for about 10 minutes stirring all the time.
  • Switch off the flame then add the rose essence.
  • The mixture should be thick and creamy.
  • Garnish with nuts before serving.

February 21, 2018

SHERRID PEACHES

Ingredients:
Cream sherry or port - 1/2 cup
Sugar - 1/4 cup
Apricot preserves - 2 tbsp
Lemon juice - 1 tbsp
Ground cinnamon - 1/8 tsp
Dash of ground cloves
Dash of salt
Peaches - 6 (peeled, halved and pitted) (700 gms)

Method:

  • Stir together cream sherry or port, sugar, preserves, lemon juice, cinnamon, cloves and salt; set aside.
  • Tear off six 10 * 18 " pieces of heavy duty foil. Fold up sides of each piece of foil, using fist to form pouches.
  • Pour about 2 tbsp of sherry mixture over the peaches in each pouch, fold edges of foil to seal securely.
  • Grill over medium coals till heated through, 15-20 minutes.


February 20, 2018

ITALIAN CUSTARD

Ingredients:
Large egg yolks - 6
Castor sugar - 3 tbsp
Marsala wine - 115 ml
Pinch salt

Method:

  • Place the egg yolks, sugar,wine and salt in the top of a double saucepan set over gently simmering water.
  • Beat continuously with a whisk or electric beater at medium speed, until the custard mounds slightly when dropped from the whisk. 
  • Do not overcook or the custard will curdle.
  • Remove from the hot water immediately, and spoon the custard into 4 wine glasses or dessert bowls.
  • Serve at once.

February 19, 2018

ORANGE MERINGUE PUDDING

Ingredients:
large orange - 1
Sugar cubes - 75 gms
Lemon - 1/2
Corn flour 45 gms
Milk - 300 ml
Egg -1 (separated)
Butter - 25 gms
Pinch of salt
Castor sugar - 25 gms
Corn flour - 1 tsp
Glace cherries and angelica to decorate

Method:

  • Rub the zest from the orange on to sugar cubes.
  • Squeeze the juice from the orange and lemon and make the quantity up to 150 ml with water if necessary.
  • Mix the 45 gms corn flour smoothly with a little of the cold milk.
  • Put the rest on to heat with sugar cubes.
  • When the sugar has dissolved, add the mixed corn flour, stir till boiling.
  • Boil for one minute; remove from the heat and cool for a few seconds; add the egg yolk, butter and fruit juice.
  • Return to the heat and cook for one minute without allowing to boil.
  • Pour into a lightly greased ovenproof dish and cool slightly.
  • Add a pinch of salt to the egg white and whisk into stiff peaks.
  • Fold in the castor sugar and the corn flour.
  • Pile meringue on top of the orange pudding.
  • Bake in a moderate oven 350- 375 F for 15-20 minutes, until meringue has set.
  • Decorate with glace cherries and angelica.

February 15, 2018

BAKED FRUIT COMPOTE

 Ingredients:
Apricots - 1 can (450 gms), halved and drained
Purple plums - 1 can (450 gms), drained
Peach halves - 1 can (450 gms), drained
Orange slices - 3-4 (halved)
Orange juice - 1/2 cup
Brown sugar - 1/4 cup
Lemon peel - 1/2 tsp
Butter - 2 tbsp (melted)
Flaked coconut -1/2 cup

Method:

  • In shallow baking dish, line up apricots and plums, alternate peach halves with orange slices.
  • Mix juice, sugar and peel and pour over.
  • Drizzle butter over plums and sprinkle coconut over all.
  • Bake at 425 degrees for 15 minutes.

February 02, 2018

CHRISTMAS ICE CREAM

Ingredients:
Vanilla ice cream - 1/2 gallon
Coconut macaroons - 1 pound (crushed)
Red and green candied cherries - 1/2 pound (chopped)
Slivered almonds - 3/4 cup
Cognac - 4 tbsp (optional)

Method:

  • Soften ice cream in large mixing bowl.
  • Add crushed macaroons, candied cherries, almonds and cognac.
  • Mix well; store in freezer.
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