PINA COLADA SLUSH

Instructions:

6 oz. coconut juice
4 oz. frozen pineapple juice concentrate, unthawed
2 tbsp. half & half or milk
1 1/2 c. mandarin orange spritzer or other natural fruit soda.

 

   Place first 3 ingredients in glass or ceramic pitcher, and mix well. Follow instructions for Super Juicy Slush.

DIET GRAPE SPRITZER

Method:

 

1 cup 100% grape juice
1 cup seltzer water
1 teaspoon honey (or to taste)

Blend or stir until mixed. Serve over ice.Try this method using other fruit juices or fresh and frozen fruits processed in a blender or Vita-mix. Cranberry juice or Cran-Grape work well!

Raspberry Banana smoothie!

To prepare 2 glasses:

milk: 200 ml
cream: 100 ml
raspberry: 1/2 cup
banana: 2
honey: 2 tbsp
sugar: 4 tbsp
crushed ice: as per your liking

Blend it all together. it will be seedy in taste. run it through the sieve to leave out all seeds. serve chilled. decorate it    with what you like. delicious drink is ready!! :)

Falooda

Ingredients:

Milk
Sabja Seeds / Tukhmalanga Seeds - soaked in water and drained!!!
Banana / Peaches (Diced)
Rooh Afza
Home made Kulfi - recipe posted earlier!!!
Thin Noodles - boiled without salt - make sure they are extremely soft!!! - (Cooled)

Method:

From the Bottom of the long glass -

Add Noodles,
tukhmalanga seeds,
diced fruits,
add milk..
1 or 2 scoops of Kulfi (or ice cream of your choice - vanilla is another option)

Pour the Rooh Afza syrup on top and add sum more tukhmalanga seeds...

Serve immediately!!

Caramel Iced coffee with Whip Cream

Method:

 
2 oz. or 1/4 cup boiling water
2 tablespoons instant coffee (u can reduce the coffee amount if u think it's too much - I like it a bit strong)
2 heaping or MORE tablespoons sugar (according to your taste)
10 ice cubes
1/3 cup 15% cream or chocolate milk or regular milk

Mix first 3 ingredients together to make a syrup, put into blender. Add ice cubes and blend until slushy. Add cream and blend until frothy.

Serve with Whip Cream and Drizzle with Caramel syrup :)

Marshmallow pudding

INGREDIENTS:

4 egg whites
3/4 cup sugar
3/4 cup orange juice
1 dessertspoon grated orange rind
1 tablespoon gelatin
1 tin mandarins, drained
whipped cream
chopped walnuts, to garnish
extra mandarin segments, to garnish

Method:

 Put the egg whites into a bowl and beat until the mixture thickens. Whisk in the sugar a little at a time, until it is all incorporated and the mixture is stiff. Put the orange juice and rind into a saucepan and bring to the boil, then take off the heat. Add the gelatine as per directions on the packet. Stir well. Set the mixture aside and allow to cool to room temperature.

When the orange juice and gelatine mixture is cool, whip it into the egg and sugar mixture. Stir in the mandarins, then scrape the mixture into a bowl and put it into the refrigerator to set.

To serve, cover the mixture with a layer of whipped cream, then decorate with chopped walnuts and a few extra mandarin segments. (Tip: this dessert also looks great served in individual dishes or large wineglasses.)

This is a delicious mandarin marshmallow pudding, perfect for special occasions. This dessert is very simple to make, and best of all, it can be prepared the night before the dinner party.

I have added a layer of strawberry jelly and used stewed pineapples instead of mandarins. the topping is of 2 egg whites beaten with 1/2 cup sugar and 1 tbsp gelatine dissolved in 1/4 cup water.

ENJOY !!

BERRI TERRIE....

Ingredients:

fruit cocktail -1 tin (or any fresh fruit of choice finely diced)
cream -1 packet
jelly blue berry flavor- 1 packet
strawberry ice cream -1 litter (i made it at home)
wafers
nuts / cherry for decoration

Method:

simply make jelly as per instructions given on packet, leave to set.
take any ice cream class or a bowl..

first layer fruit
second layer of jelly
third of ice cream and final of cream and wafers (nuts on top optional)

Blue Wave - Pannacotta layered with Blue Jelly

For the Pannacotta -

Water - 1/4 cup
Gelatine - 1/2 tbs
Cream - 1/2 cup
Milk - 1/2 cup
Curds - 1/2 cup
Sugar - 1/4 cup
Orange essence - 1 tsp

Sprinkle the gelatine over the water. Let it soften for 5 mins. Heat the cream & milk in a pan till it just bubbles. Add the sugar & switch off. When it comes to room temp, blend in the curd & essence .

For the Blue -

Blue Curacao syrup ( or crush ) - 3 tbs
Water - added to the curacao to make up 1 cup
( taste the resulting syrup for sweetness...you have to adjust the syrup & water to get 1 cup, depending on how strong your syrup is )
Gelatine - 1 tsp
Water for gelatine - 3 tbs

Sprinkle the gel over 3 tbs water. Let sit for 5 min. Dissolve as before. Add to the water + syrup mixture.

The above 2 blends can now be set in the refrigerator in any desired pattern.
I poured half the pannacotta in to 3 glasses & set them at an angle in the freezer , using the help of my Silicon mini mould to hold the glasses in place. When set, I poured half the blue mix over the set pannacotta & set it similarly. Continue with the remaining likewise. Keep the 'waiting' mixes in a relatively warm place so they will not set until their turn comes :-) If they do set, then I suppose one must warm them a bit in the M/w. Mine did not set , so I did not have that problem.
Be careful to pour subsequent layers only after the previous layers are well set... or you will have a pattern you did not bargain for :-)

If you do not have the blue syrup, any other syrup/crush/jelly/fruit juice will do. Just make it look pretty :-)

CREAMY VANILLA PUDDING

Ingredients:

1 cup sugar (or vanilla sugar)( i used vanilla sugar)
6 tablespoons corn starch
pinch of salt
6 cups whole milk ( or u can replace it with half cream n half milk ;) )
6 (large) egg yolks OR 3 whole (large) eggs ( i used 6 yolks not whites)
4-6 tablespoons butter( i used 5)
1-2 tablespoons vanilla extract (or u can use vanilla beans for extra yummy taste)

 Instructions:

 1. In a large heavy stock pot, whisk together the sugar, cornstarch and salt to combine and remove lumps.

2. In a separate bowl, whisk eggs briskly. Add milk and whisk. Pour milk mixture into sugar mixture and whisk.

3. Heat milk mixture over medium heat, stirring frequently to avoid lumps or sticking, until milk boils. Allow to boil/bubble for 1 minute and then turn off heat.

4. Stir in butter and vanilla extract, stirring until butter melts. Serve hot if you desire, or allow to cool and refrigerate before serving.

 I layered with angle food cake n garnished with strawberries :D

summer fantasy

Ingredients:

500 mil whipping cream (chilled)
i tin condensed milk (chilled)
1 pack of glucose biscuits
2 small tins of pineapple
semi sweet chocolate chips (Hershey's)
chocolate ice cream syrup
1/4 cup lemon juice(chilled)

Method:



Beat the cream till fluffy (about 20 minutes) with electric beater,add in the the condensed milk and lemon juice and again beat for good 10 minutes till the whole cream is evenly sweetened, crush the biscuits, and add in the cream and mix gently, drain the juice of pineapples and cut in to chunks and then add in the creamy mixture put in a serving bowl and level with a knife or spatula and decorate with chocolate syrup, and chocolate chips pineapple slices, put it in fridge over night and enjoy :)

chocolate chip pancakes

Ingredients:

1/2 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
4 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tbsp coco powder
1/2 cup chocolate chips
1 egg
2 tablespoons butter and
melted butter for frying. 

 Method:

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, coco powder and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. then mix in chocolate chips
Heat a large skillet over medium heat, and coat with melted butter. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Apple Porridge

Ingredients:

Porridge : 4 tbsp
sugar/ brown sugar : 3-4 tsp ( as per taste )
Cinnamon Powder : one full pinch
Apple ( cubed shape) : 1 small cup
Raisins : 1 or 1/2 cup
milk/ water : one or 1/2 cup

Method:

 1. boil the milk/water then add porridge in that.. let it cook stir continuously.
2. then add brown sugar/sugar and a pinch of cinnamon powder in it.. then stir it.
when u see the porridge is almost done then add raisins and apple in it.. stir it for 3-4 minutes and its Done.
you can add more Apple or Raisins as garnishing. or for more flavor banana slices too.

Chocolate peanut butter

Ingredients:

2 cups peanuts (shelled and skinned)
1 1/4 cup icing sugar
2 - 4 tbsp vegetable oil
3/4 cup cocoa powder
1/4 tsp salt (optional if peanuts are already salted)

Method:


Start by roasting peanuts ( I got mine roasted). Preheat oven to 400 F. Put peanuts in a single layer on a baking tray. Roast in oven for 10 minutes, rattling them a bit halfway through. (You can do this step for pre-roasted peanuts too. Put your peanuts in the oven for 5 minutes to deepen their flavor, taking care not to burn them.)

Put the peanuts and 1 tbsp oil in a food processor. Grind the peanuts for around five minutes. Initially the peanuts will be very coarse. If the mixture seems very dry, add a some more oil and keep grinding until the peanuts become paste. Yes, peanuts will turn to a paste if they are continued to be processed. Scrape down the sides as required.

Add the sugar, cocoa powder and 1 tbsp oil and grind again. Keep processing until the sugar and cocoa powder is mixed thoroughly. You may add more oil if the mixture does not mix properly or is too thick.

Store in a clean glass jar in the refrigerator. The mixture might become a little hard on cooling. Enjoy with bread in breakfast

English Muffins

Ingredients:

2 1/4 cups flour
1 1/2 tsp. sugar
1/4 tsp. salt
1 1/4 tsp. instant yeast
1 tbsp. butter, at room temperature
3/4-1 cup milk, at room temperature
Cornmeal, for sprinkling

Directions:

In the bowl, combine the flour, sugar, salt and yeast. Mix in the butter and 3/4 cup of milk. Add just enough of the remaining milk to form a dough and incorporate the dry ingredients.
Switch to the dough hook and knead on low speed, about 7-8 minutes.
Transfer the dough to a lightly oiled bowl and roll to coat.
Cover the bowl with plastic wrap and let rise for about an hour.

Divide the dough into 6 equal pieces and shape into balls.
in a baking sheet coat lightly with oil. Sprinkle with cornmeal.
Move the dough balls to the baking sheet.
Cover the pan with plastic wrap and allow to rise another hour.

Preheat the oven to 350 degrees F. Heat a skillet on medium heat on the stove top.

Brush the skillet lightly with oil and gently transfer the dough balls to the skillet a few at a time. Allow them to cook for 5-8 minutes or until the bottoms are lightly browned. Carefully flip and cook the other side for 5-8 minutes more. They should flatten as they cook.

Remove the muffins from the skillet and transfer them to a baking sheet. Bake in the preheated oven for 30 minutes.
Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving.

Zebra Cake

Ingredients :

 

300 grams. Refined Flour (Maida)

4 Eggs (at room temp.)

250 grams. Granulated Sugar

250 ml.Vegetable Oil/Cooking Oil of your choice

250 ml. Milk (at room temp.)

1/3 tsp. Vanilla Essence

1 tbsp. Baking Powder or 1 tsp. Baking Soda

3 tablespoons. Dark Cocoa Powder 

 

 

Method :

Lightly grease a 9 inch baking pan with oil, line it with parchment paper & keep aside. Pre heat the oven to 180C.

In a large bowl, sift together refined flour & baking pwd. & keep aside for further use.

In another sufficiently large bowl, combine sugar & eggs.

Using an electric hand held blender/mixer or a wire whisk beat together until the mixture is creamy & light in color.

Add milk, oil & vanilla essence to the whisked mixture; continue beating till well blended.

Then gradually fold in the flour; a little at a time to the wet ingredients & beat until the batter is smooth & the dry ingredients are thoroughly incorporated. (Avoid over beating to prevent air pockets from forming in the batter).

The mixture should not be too thick or too thin. If the mixture is too thin then add a little flour.

Divide the mixture into two equal portions.

Keep one portion plain & add cocoa powder. into the other & mix well.

Assembling the Zebra Cake in the pan before baking :

Use two ladles for scooping the cake batter; one for the plain & the other for the cocoa batter.

Use a ladle that would hold 3 heaped tbsps. of cake batter.

First scoop the plain batter & gently pour in the middle of the baking pan.

Immediately scoop & pour the cocoa batter on top of the plain batter.

Do not stop & wait until the previous batter spreads.

Keep pouring & alternating each batter continuously.

Do not attempt to spread the batter or tilt the pan to distribute the mixture.

It will automatically spread itself on its own & fill the pan gradually.

Continue layering & alternating the batter till you finish both.

Slowly transfer the baking pan in the oven without disturbing the layers of the batter. Bake for about 40 mins.

Do not open the door of the oven for at least the first 20 mins. or the cake will shrink & will not rise well.

Insert a toothpick in the center of the cake to check if the cake is ready.

It should come out clean when ready.

Remove from the oven. Let it rest for a few minutes & then invert the cake onto a plate. Invert again & place on a cooling rack. Let it cool completely.

Slice the Zebra Cake in wedges & serve it preferably plain.  

Decorate with icing or sift some confectioner’s sugar before slicing if you prefer.

 

 

Freshly baked Mandazi with sizzling ginger tea !!

 Ingredients:

5 cups Flour
3 tbsp milk powder
1 tsp Baking Powder
three quarter cup sugar
three quarter cup oil
2 eggs
2 tbsp Yeast mix with water

 Method:

Mix and add water to get a slightly sticky dough.
Let it rise.
Knock down and in a very floured surface make 8 balls,cover,roll round,should be thick,cut in 4.
Arrange in baking tray,let to rise,bake down then up

Enjoy !!!

Mango And Banana Trifel

For Mango Custard : 

I used Rafaan mango custard powder.
Milk : 1 liter
sugar:7 tbsp(as per your taste)


Method :
Boil milk,on boiling add sugar into it.In a bowl add few spoons of milk(unboiled) add 8 tbsp of Rafaan Mango Custard powder,keep on stirring it until fully dissolved.
On dissolving mix it slowly into boiled milk[which in on slow flame on the burner]
Keep stirring it with wooden spoon.Once it is thick then remove it from flame.
keep it aside,let it completely cool.

For assembling:
 
1 fruit cake.
4 mangoes(large) [make chunks of it]
8 bananas
few pineapples
Rafaan jelly



Method :
Cut the fruit cake vertically n place it on the bottom,spread the first layer of custard then add mango chunks n bananas.Again add custard and mango chunks,pineapples and bananas.Add custard on the top.Once u r done with it add jelly on the top and serve it when chilled.

Enjoy =)

I made it for one of my really close friend as she was out of town, so this was a sugary surprise for her from my side. <3 I hope you people would like it.

Fluffy Yogurt Mousse

Ingredients:

1.5 liter plain yogurt
½ Cup Condensed milk (adjust to taste)
½ Cup Confectioners’ Sugar (adjust to taste)
1 tin Nestle/Dano cream
Marie Biscuit (as required)
Liquid Milk

Method:

1) Divide the yogurt in two half and hang in cheese cloth (or any fine cotton cloth) in the refrigerator overnight (16 to 24 hours for best result).
2) Remove the yogurt cheese from the cloth when all water is drained out.
3) Mix ¼ cup condensed milk to the yogurt. Add more (and just enough) to get a thick, creamy consistency that can be spread with a spoon.
4) Add icing sugar to the mixture as per taste. It should be a perfect sour-sweet taste.
5) Now, in a bowl pour some milk. Soak the Marie Biscuits to the milk and put in the serving dish one by one covering the bottom of the dish with 1 layer of biscuit.
6) Pour half of the yogurt mix over the biscuits; add another layer of soaked biscuit and pour the remaining yogurt mix over it.
7) Finish off by spreading a rich layer of cream.
8) Decorate the cake as you like – I did a hasty hershey’s chocolate sauce swirl accompanied by some coconut crunch.
9) You can bring in variety by bringing different flavors to the layer like cocoa powder, mango/vanilla/lemon essence etc.
Refrigerate for 5-6 hours to set better.


ENJOY THE TREAT!