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Mango Yogurt Ice

10 Aug

Whipped curd, jaggery and mango puree combined together to make a delicious dessert. Served with flambeed mangoes and ice cream.

mango-yogurt-ice_medIngredients

75 gm castor sugar

75 gm grated jaggery

1/2 mango puree

150 ml water

Pared rind of 1 sweet lime

300 ml whipped curd

For fruit:

25 gm butter

1 mango, peeled and diced

2 Tbsp grated jaggery

2 Tbsp rum

Sprigs of mint, to decorate

Method

Dissolve the sugars in water with the rind of sweet lime.

Boil for three minutes. Cool. Strain into the puree.

Whisk in curd. Freeze, beating occasionally.

To prepare the fruit:

Melt butter over a high flame.

Add the mangoes.

Sprinkle sugar. Continue to cook until sugar begins to color.

Flambe with rum.

Serve hot fruit with ice cream, decorated with a sprig of mint.

Key Ingredients: Mango, Yogurt

Banana Bread

10 Aug

Moist bread with the goodness of bananas. Baked to perfection with the crunchiness of walnuts, the flavor of ripe bananas, vanilla and dusted with icing sugar.

banana-bread-joey_medIngredients

175 grams flour

1/2 tsp sodium bicarbonate

2 tsp baking powder

150 grams caster sugar

125 grams butter

2 eggs

4 ripe mashed bananas

1/2 tsp vanilla essence

50 grams chopped walnuts

Method

In a bowl put flour, sodium bicarbonate and baking powder.

Into another bowl put caster sugar, butter and whisk until it’s light and fluffy. While whisking add 1 egg at a time.

Add the mashed bananas, vanilla essence along with the chopped walnuts and mix.

Slowly put in the flour and mix again.

Put the mixture into a loaf tin with butter paper at the bottom.

Bake in a pre-heated oven at 170 degrees for about 1 hour.

To Serve:
 Dust the bread with icing sugar and serve.

Fruits in Red Wine

10 Aug

A refreshing melange of fruits with a splash of red wine.

fruits-in-red-wine_medIngredients

For the Syrup:

225 gm sugar

200 ml water

175 ml red wine

4 Tbsp pomegranate syrup

Juice of 2-3 lemons

1 tsp lemon rind

1 cinnamon stick

6 cloves

1/2 tsp coriander seeds

Fruits: 750 gm mixed fruits

For the Topping:

1-2 Tbsp icing sugar

1 Tbsp rum

Method

Place all the syrup ingredients in a pan and cook until the sugar dissolves.

Sharpen with lemon juice and strain peel, de-seed and cut fruits into chunks.

Soak the fruits in the syrup and chill.

Mix all the topping ingredients and whisk.

Serve the salad chilled with a thick layer of topping.

Banana Oat Bread

10 Aug

Winner of the weekly Guilt Free Contest whips up an easy to make banana oat bread made with whole wheat and oat flour. Butter has been replaced with olive oil and refined sugar with dark brown sugar.

banana-oat-bread_medIngredients

1 1/2 cup whole wheat flour

1/2 cup oatmeal flour

3 ripe bananas

3/4 cup dark brown sugar

1/3 cup extra light virgin olive oil

1 tsp vanilla essence

1 egg

1/2 tsp baking powder

1/4 tsp baking soda

Pinch of salt

Chopped walnuts, to garnish

Method

Pre-heat oven to 180 degrees Celsius.

Combine all dry ingredients in a bowl (Whole wheat flour, oatmeal, baking powder, baking soda, salt,sugar).

Combine all wet ingredients in a bowl (Mashed ripe bananas, Egg, vanilla essence, olive oil).

Fold in dry ingredients into the wet ingredients.

Lightly oil a baking tin with olive oil.

Add the banana bread batter into the baking tin. Sprinkle nuts of choice. (I used roughly chopped walnuts).

Place the baking tin in the oven and let it bake for about 50-55 mins or until a pierced toothpick comes out clean.

Serve warm or cold.

Summer Fruits with Homemade Custard

10 Aug

Thick and creamy custard with the light flavor of vanilla. Served in a martini glass with chopped fruits of your choice.

fruits-with-home-made-custrad_medIngredients

1 vanilla bean

500 ml milk

6 Tbsp sugar

8 large egg yolks

Seasonal fruits of your choice, chopped

Method

Open up the vanilla bean completely and scrape out the vanilla seeds.

In a pot put the vanilla seeds along with 500 ml of milk, 500 ml cream, 4 tbsp sugar and let it come to a boil.

In another bowl put egg yolks along with 2 tbsp sugar and whisk.

Once the milk and cream mixture is boiled strain the extra vanilla beans and keep stirring through out.

Add the vanilla and milk mixture one ladle at a time into the beat eggs while continuing to whisk the eggs.

Repeat till the vanilla and milk mixture is finished.

Transfer all the egg mixture into the pot and keep stirring while its on the flame until it becomes thick and golden,

To Serve: In a martini glass place the chopped fruits and pour the custard and serve.

Pear Ice and Crunch

10 Aug

A great dessert for summers. Icy sorbet made with pears and mint, served on a crunchy bed of nuts, cornflakes, sesame, coconut etc.

pear-ice-and-crunch_medIngredients

For the base:

100 gm butter

3 tbsp honey

1.5 tbsp castor sugar

125 gm roasted cornflakes

75 gm chopped nuts

50 gm shredded coconut – roasted

1 Tbsp roasted sesame seeds

For the pear sorbet:

150 ml water

100 gm sugar

1 tsp grated lemon rind

50 ml lemon juice

4 pears – peeled and chopped

3 Tbsp gin (optional)

2 Tbsp chopped mint

Method

For the base:

Melt butter, honey, sugar, cornflakes, nuts, coconut and all the other ingredients for the base together.

Press into an oiled, round serving dish. Allow it to set.

For the sorbet:

Pour water into a pan.

Add sugar and rind.

Dissolve sugar over a gentle flame.

Bring to a boil.

Add pears.

Simmer until tender.

Cool. Add juice, gin and mint.

Freeze until firm. Serve with crunchy base.

Old Fashioned Apple Pie

10 Aug

As American as an apple pie. Let the aroma of a freshly baked pie fill your home.

old-fashioned-apple-pie_medIngredients
For the pastry:

600 gm all purpose flour

1 tsp salt

2 Tbsp sugar

250 gm frozen butter

1 1/2 cups ice water

For the filling:

2 Tbsp all-purpose flour, plus more for dusting

12 Granny Smith apples, peeled, cored, and sliced

3/4 cup sugar, plus additional for pie top

Zest and juice of 1 lemon

1 1/2 tsp cinnamon

1/2 tsp nutmeg

Pinch ground cloves

2 Tbsp unsalted butter

1 large egg, beaten

Method

Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving