When you bake a cake and after levelling the cake ... What do you do with the cake crumbs... Do you throw it or make cake pops or make something else or eat it.
I made Chocolate pan cakes with Banana syrup..out of the cake crumbs....
Just break the cake crumbs, add sugar according to the taste, add milk according to the thickness of the batter, add a banana ( optional) and vanilla essence...... Egg or 2 tsp of curd. Blend it in a blender. Take butter and brush it on a pan. Add a big spoon of batter and wala... The pan cakes are ready... Add chopped banana with honey or any syrup of your choice for for topping.
Friday 24 July 2015
Left over Cake crumbs Pancake
Wednesday 8 July 2015
Eggless pudding with leftover fruit cake / bread
Eggless pudding with leftover fruit cake / bread
Ingredients
250 grams non alcoholic fruit cake cut in to pieces
2 cups milk
200 grams condensed milk
1 tbsp corn flour
1/2 tbsp vanilla powder or 2 tsp vanilla essence
1/2 cup whipped Amul cream
2 tbsp blue berry syrup
1 tsp chocolate sprinkles
Method
Pre heat the oven to 180 degrees. Take a glass vessel and spead the fruit cake pieces at the base. Keep 1/2 cup milk aside and boil rest of the milk on a slow flame adding the condensed milk to the milk. Boil it for 5 minutes. Add cornflour and vanilla powder to the 1/2 cup milk kept aside. Stir the milk till no lumps remain. Add the milk to the milk which is boiling stirring it continuously so the no lumps form. Cook it till the milk thickens a bit. Now pour the hot custard on the fruit cake pieces. Now take a baking pan and add water to the pan. Cover the glass vessel with a foil and keep the vessel on the baking pan. Bake it at 180 degree for 15 minutes. Take the glass vessel out if the oven. Pour cream on top of the pudding. Add blue berry syrup and sprinkle chocolate sprinkles and have it hot.
Coconut Jelly Hearts
For the colour layer
Ingredients
1 pandan leaf knotted
1 tbsp agar agar powde
2 1/2 cups water
200 grams white sugar
Colour of your choice
Ingredients
1 tbsp agar agar powder
1 cup water
2 cups coconut cream
1/2 cup condensed milk
1 pandan leaf knotted
1 Pinch salt
To make the colour layer place the agar agar powder and water in a small pot and heat until agar agar is completely dissolved. Add the sugar and the pandan leaf and cook until dissolved, do not boil. Take the pandan leaf out. To make the colour layer of your choice separate the sugar syrup in to different bowls or as many bowls you want to add colours of your choice. Keep the bowls in a tray of hot water as the sugar syrup should not cool completely. Next, make the coconut layer. Place the agar agar powder in a small pot and cook until the agar agar has completely dissolved. Add the condensed milk, coconut cream, pandan leaves and salt stir till all the ingredients have incorporated well. Strain out the liquid and place the mixture in a small bowl sitting in a bowl of hot water. You do not want to let the mixture cool off. While the two batches of layers are still warm, take heart shape silicon mould and place 2 tablespoons of the coconut cream layer in the silicon mould. Let the layer almost set, then place 2 tablespoons of the colour sugar syrup layer in the cups. Repeat this process until all cups are full. Let the jellies set completely. To serve, remove the jellies from the mould and enjoy.
Sunday 5 July 2015
Jelly Coconut Cream shots
Jelly Coconut Cream shots
Ingredients
3 types of coloured Jelly packets ( Mango, Rasberry, Apricot)
1 tetra packet Coconut Milk
2 tbsp Condensed Milk
1 Pandan leaf (optional)
1 tsp Veg Gelatine
Method
Take 3/4 of the Mango jelly packet in a pan. Add 1 and 3/4 water and mix it till the powder dissolves. Boil the jelly liquid and put one tbsp of the jelly liquid in the shot glasses. Refrigerate it till it sets. Take the coconut milk, condensed milk and veg gelatine in a pan. Mix it well till the gelatine dissolves. Add Pandan leaf and boil the coconut milk. Add 1/2 tbsp of the coconut milk in to the shot glass on the mango jelly. Refrigerate till it sets. Take Rasberry jelly packet and follow the same method as mango jelly. Refrigerate till the Rasberry jelly sets. Warm up the remaining coconut milk till the gelatine dissolves. Repeat the same method as coconut milk. Refrigerate the coconut jelly till set... Lastly follow the same method with Apricot jelly. Set the jelly shots for 2 hours and serve it chilled.
Tuesday 23 June 2015
Blue Berry Bread Pudding
Blue Berry Bread Pudding
12 pieces of Bread
6 Egg Whites
2 cups Milk
5 tbsp or more Sugar as per the taste
1 tsp Vanilla Essence
Few dried Blue Berries
Blue Berry Syrup
Method
Cut the breads in to pieces. Take a blender, add bread pieces, egg whites, sugar, milk and vanilla essence. Blend all the ingredients together. Take a baking tray. Grease the tray with butter. Add few blue berries in the batter. Pour in the batter. Pour blue berry syrup on top and create some design. Sprinkle some blue berries on top. Bake at 160 degrees for 50 minutes in a pre heated oven.
Friday 19 June 2015
Strawberry Frozen Yogurt Serverd in home made cones....
Healthy Strawberry Frozen Yogurt Serverd in home made cones....
Ingredients:
4 cups fresh strawberries frozen in the freezer
3 tbsp honey
1/2 cup plain hung curd
1 tbsp fresh lemon juice
Method
Add the frozen strawberries,honey, hung curd and lemon juice in the food processor.Process until creamy.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer.
Home made cones
Ingredients
6 bread pieces
1 tbsp milk powder
1/2 tsp vanilla essence
1 tsp icing sugar
Oil for frying or Bake
Method
Soak the breads in water. Squeeze out the water and add all the above ingredients except oil and knead it like a dough. Take cone shape moulds. Apply oil on the hand and mould. Take one portion of the dough and start spreading the dough on the mould giving it a cone shape, gently press the dough uniformly. Heat the oil and fry the cones and when half fried remove the mould and fry it till golden brown.
Home made Vanilla Fruit Custard......
Home made Vanilla Fruit Custard......
Ingredients
1 Apple cubed
1 orange chopped
2 Bananas chopped
4 Strawberry chopped
Handful of dried Blue berry
2 tbsp Blue berry syrup
1/2 liter Full Cream Milk
1/4 cup extra Milk
2 tbsp cornflour
6 tbsp Sugar
2 tbsp Milk maid
1 tsp Vanilla essence or powder
Method
Take a pot. Boil the Milk. Add sugar and milk maid to the milk boiling. Take 1/4 cup milk and mix cornflour and add to the boiling milk. Stir the milk continuously so that the lumps don't form. Add Vanilla essence or powder and keep on cooking and stirring the Milk till the milk thickens up. Cool the custard a bit and strain it. Add to the cut fruits. Keep it in the fridge and chill it. Add the Blue berry syrup while serving...
Chocolate and Coconut Mousse
Chocolate and coconut mousse.....
Extremely simple recipe....
Ingredients
400 grams Dark chocolate
200 grams White chocolate
1 tetra pack Coconut milk
1 tetra pack Amul cream
1 1/2 tsp vegetarian gelatine
2 tsp desiccated coconut
1/2 tsp coconut essence
2 tbsp chocolate shavings
Method
Take 3/4 tetra pack of each coconut milk and Amul cream and mix both and keep it to boil, but before boiling take 2 tbsp of the coconut and Amul mix in a small bowl and add gelatine, mix it and keep aside. Now add the Dark chocolate and mix it till the chocolate dissolves, add 1 1/2 tbsp gelatine and mix it. Take of the gas and put it in a container and cool it for 6 hours. Now take 100 grams white chocolate, add the remaining Amul cream and coconut milk. Boil it till the chocolate melts. Add desiccated coconut, coconut essence and 1/2 tbsp gelatine and mix it, keep it aside to set in the fridge for 6 hours. Now take shot glasses. Take 2 piping bags and 2 star nozzles. Take take some chocolate mousse and put it in the piping bag. Swirl the chocolate mousse in the glasses till 3/4 of the glass. Now add the white chocolate mousse in the other piping bag and swirl the white chocolate mousse on the top. Add chocolate shavings and either serve it immediately or chill it for some time more and then serve it chilled.
Saturday 13 June 2015
Mango and Chocolate Mousse shots...
Simple yet delicious... Mango and Chocolate Mousse shots...
Mango and Chocolate Mousse
Ingredients
400 grams dark chocolate
2 cups mango chopped
1 tetra 200 ml pack Amul cream
2 Tbsp veg gelatine powder
1 tsp lime juice
1/2 cup sugar or more according to the sweetness required.
1/2 cup water at room temperature
Cherries for Garnishing
10 to 12 transparent shot glasses to set the mousse.
Method
Chocolate Mousse
Take Amul cream and heat it up. Add chocolate to the cream. Stir it till the chocolate has melted. Sprinkle the 1 tbsp gelatine over 1/4 cup water and let it soak. Add the soaked gelatine into the melted chocolate. Mix it.
Mango Mousse
Put the mango plup and sugar in a blender and make mango pulp. Put mango pulp in a pan. Heat the mango pulp.
Stir the mango pulp till it boils. Sprinkle the 1 tbsp gelatine over 1/4 cup water and let it soak.When the mango pulp is hot. Add the soaked gelatine and continue stirring till it reaches a coating consistency.
Remove from heat and mix in the lemon juice.
Assembeling
Take the shot glasses. Pour Chocolate mousse once and alternately pour Mango mousse into the individual glasses and repeat it till the glasses are filled up. Add a cherry on the top for garnishing it. Keep it in the fridge and leave it to cool for 4 to 5 hours.
Friday 12 June 2015
Jackfruit Soufflé
Jackfruit Soufflé
Ingredients
2 tbsp sugar
1/4 cup jackfruit preserve
2 egg yolks at room temperature
1/2 tbsp flour
4 egg whites
Butter for greasing
Pinch of salt
Powder sugar for sprinkling
Method
Apply butter to the ramekin moulds, grease it and keep it aside. Take sugar and add 2 tbsp water, melt the sugar. Add the jackfruit preserve to the sugar and mix it well. Stir in the yolks. Add the flour and mix it. Beat egg whites with a pinch of salt in a large bowl till the egg white holds in the bowl. Now fold in the egg whites in the jackfruit mixture. Fill in the ramekin moulds.Bake in the oven until puffed and crusted on top forms at 200 degrees for 20 minutes in a preheated oven. Sprinkle powder sugar on top.