Recipe: Raspberry Swirl Coffee Cake
Ingredients
- For crumb topping
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 5 tablespoons butter, melted
- For cake
- 5 tablespoons unsalted butter, plus extra to prep cake pan
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour, plus extra to prep cake pan
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sour cream or yogurt
- 1/2 cup seedless raspberry jam (or any fruit jam/preserve you like)
Instructions
- Ingredients of Crumb Topping
- Ingredients of Cake
- Preheat oven to 350 degrees F.
- Begin by making the crumb topping. Add flour, granulated sugar, brown sugar, cinnamon, and salt to a large bowl. Mix to combine.
- Pour melted butter over the flour and sugar mixture and use your hands to combine. Leave some bigger clumps and mix until it resembles wet sand. Place in refrigerator while you make the batter.
- To start the batter, use a wooden to cream together butter and sugar in a large bowl until light and fluffy, about 10 minutes. Alternatively, use a stand mixer to speed up the process.
- Whisk in the eggs one at a time until well incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt until combined.
- Add 1/3 of the flour mixture to the butter, eggs, and sugar. Using a rubber spatula, gently fold until barely combined.
- Add half of the sour cream/yogurt and fold until barely combined. Repeat with another 1/3 of the flour, the rest of the sour cream/yogurt, and remaining flour until just combined. Do not over mix or you will end up with a tough cake.
- Butter a 13-inch cake pan. Dust with flour and tap out excess to make a light coating around the pan. This will prevent the cake from sticking.
- Scoop cake batter into the pan and spread evenly.
- Use a spoon to dollop jam evenly onto of the cake.
- Using a chopstick or knife, swirl the jam into the cake batter. Do not fully incorporate, as you want streaks of jam throughout the cake.
- Take the crumb topping out of the refrigerator and place on top of the cake. It may seem like a lot of topping, but don’t be afraid to pile it high.
- Place cake into the oven and bake for 30 to 40 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.
- Allow to cool for at least an hour before slicing and serving. If serving the next morning for breakfast, cover tightly with plastic wrap.
Recipe: Lemon Pound Cake
Ingredients
- Cooking spray
- 2 cups all-purpose flour, plus extra for coating loaf pan
- ½ tsp baking soda
- 2 lemons, zested and juiced
- 1½ sticks unsalted butter, softened at room temperature
- 1½ cups granulated sugar
- 4 large eggs
- ½ cup plain yogurt
Instructions
- Bake a lemon pound that’s perfect for dessert, breakfast or an afternoon snack with tea. The ingredients look like this.
- Preheat oven to 350 degrees F.
- Spray a loaf pan with cooking spray and sprinkle with flour. Tap around the pan to cover and shake out the excess.
- Whisk together flour and baking soda to combine.
- Using a wooden, cream together butter and sugar in a large bowl until light and fluffy, about 10 minutes. Alternatively, use a stand mixer to speed up the process.
- Whisk in eggs one at a time until well incorporated.
- Fold in lemon zest and juice.
- Add half of the flour mixture to the butter mixture and fold gently until just combined.
- Add yogurt and fold until just combined.
- Add the remaining flour and continue to fold until just combined. Do not overmix, this will result in tough cake.
- Spoon the batter into the loaf pan. Bake for 70 to 80 minutes, until a knife inserted into the middle comes out dry.
Recipe: Moong Ki Dal Ka Halwa
Ingredients
- Moong Dal 40g
- Sugar 40g
- Ghee 4 Tbsp
- Raisins 9-10
- Green Cardamom 2-3
- Water 50ml
- Almonds (for garnishing) 1
- Pistachios (for garnishing) 2
Instructions
- Wash and soak the dal overnight and grind it to a fine paste.
- Heat sugar and water in a pan and cook till sugar dissolves completely.
- Heat ghee in a non stick pan and fry raisins. Remove and keep aside.
- To the same pan, add green cardamoms, sauté for a second and then add the ground dal paste. Cook on a low flame, stirring continuously till it turns golden brown.
- Add the sugar syrup to the above dal and cook on a low flame till the moisture dries up. Add raisins , mix well and continue cooking for a few more minutes.
- Garnish with chopped almonds and pistachios and serve hot.
Recipe: Granola Cheese Cake
Ingredients
- 400 g cream cheese
- 200 g mascarpone cheese
- 200 ml double cream
- 125 g caster sugar
- Grated zest of a lemon
- 500 g frozen raspberries
- 2 tablespoons lemon juice
- 50 g butter
- 50 g whole meal flour
- 30 g brown sugar
- 50 g skinned hazelnuts
Granola
Instructions
- Start your preparation the day before serving. Mix the cream cheese, mascarpone cheese and 100 g sugar and beat well with an electric beater on a medium speed.
- In a separate bowl, whisk the cream until it just clings when the beater is lifted. Fold it into the cream cheese mix, add the lemon zest and stir gently until it’s well combined. Cover this with cling film and keep it in the fridge until the next day.
- Put the raspberries and the remaining sugar (25 g) in a small pot, place it on a low heat and cook for 30-40 minutes
- Preheat the oven to 180 degrees C. Prepare the granola.
- Mix the flour, sugar and butter, using your fingers, until it gets a sandy consistency. Lightly crush the hazelnuts and add them to the mix. Spread it on a baking tray, in a very thin layer, and bake for 20 minutes or until it becomes golden brown.
- When ready, take it out from the oven and let cool. Break it into crumbles.
- Use medium cups or glasses to assemble the cake. Put a thin layer of granola on the bottom of the cup; add some of the syrup, 2-3 tablespoons of cream cheese, and another tablespoon of syrup and with a sprinkle of the granola.
This very simple dessert became popular all around the world. A traditional breakfast in some countries, pancakes come in different shapes and sizes, they are served with a big variety of toppings and the ingredients can be chosen according to everyone’s preferences.
I want to propose to you a recipe which can be considered gluten-free as well as a dairy free one.
Coconut Pancake
Ingredients
- 2 cups chestnut flour (or almond flour or a combination)
- 1 cup coconut flour
- 3 eggs
- 2 cups almond milk (or rice milk)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons coconut oil
- Oil for the pan
- Maple syrup for serving
Instructions
- Combine dry ingredients in a bowl.
- Lightly beat the eggs in another bowl, add the milk and whisk well.
- Add this to the dry ingredients and mix everything together. It’s important to not over mix the batter, it’s ok if there are some small lumps.
- Heat the pan on a medium heat, put some oil and spread it on the bottom of the pan with a piece of paper towel.
- Spoon 2 or 3 tablespoon of the batter on the pan and cook until the surface become bubbling, for about a minute or 2.
- Flip the pancake and cook on the other side for another minute. If you use a large pan, you can fit in 2 or 3 pancakes.
- Once they are ready, transfer them to a plate and cover with foil to keep them warm. You can serve them individually or you can pile them and top with maple syrup or other topping of your choice.
- Enjoy!!!
The most popular Italian dessert is undoubtedly tiramisu, a combination of lady finger biscuits, eggs, mascarpone cheese and sugar. There are many variations of this recipe, but I prefer the classical one, which is appreciated by the entire family. Here is the recipe, it makes up to 8 servings.
Tiramsu
Ingredients
- ● 500gr Mascarpone cheese
- ● 5 eggs
- ● 2 packages lady fingers
- ● 6-7 Tablespoons sugar
- ● 4 cups coffee, espresso sized cups
- ● 4 Tbsp powdered cocoa.
Instructions
- It’s better if you bring all the ingredients to room temperature before you start. Make the espresso and pour it into flat-bottomed bowl and allow cooling to room temperature.
- Now start working the eggs by separating yolks and whites.
- In a bowl beat egg yolks and sugar with an electric beater, until creamy white.
- Add mascarpone and mix by hand with a whisk, until blended. Leave it in the bowl.
- In a second bowl, beat egg whites until fluffy. It’s important to use clean and dry whisk and bowl, and to add a sprinkle of salt to the whites, so that you obtain a perfect result.
- Add beaten egg whites into mascarpone mixture and mix only enough to blend, using a tablespoon. Over mixing will deflate the egg whites and ruin the consistency.
- Quickly dip the ladyfingers in the espresso bowl. They will absorb the coffee very quick, so if you soak them in the espresso, you will end up with a soupy instead of a creamy tiramisu.
- Build a layer of dipped ladyfingers across the bottom of the serving bowl. Spoon a layer of the creamy mixture across the layer of ladyfingers. Use about 1/2 of the mascarpone mix. You can make the layer as big as you want it, it depends on how do you like best: with more cream or less. So, the layer should be about 1cm thick or more.
- Dip another layer of ladyfingers and lay them on the mascarpone mix. Spoon a second layer of mascarpone mixture across the second layer of ladyfingers, using the remaining mascarpone mix. The layer should be about 1cm thick or more.
- Sift cocoa on top of the second mascarpone layer. The cocoa should sprinkle down in an even layer.Refrigerate for at least 4 hours before serving. The Tiramisu will taste good for several days if refrigerated.
- Ready to serve.
- Another way of serving it is in individual cups. You just fill ¾ of the cup with cream, then stick 3 lady fingers, previously dipped in the coffee, and sprinkle the cocoa. Refrigerate it, too.
- Buon Appetito!
Recipe: Malpuras (Pancakes)
Ingredients
- Milk 2 cups
- Sugar 1 cup
- Eggs 4
- All purpose flour 1 cup
- Cardamom powder ¼ tsp
- Saffron as required
- Yellow colour a pinch
- Oil as required while cooking
Instructions
- Blending all the ingredients except for the oil.
- Putting oil in a pan, pouring about half a cup of batter, then moving around the pan to spread into a round shape.
- Flipping the side which is cooked. You can make small round to form thick malpuras or spread around to make thin big round malpuras. Choice is yours.
- Preparation goes on till the batter is fully finished.
- Time to serve.
Recipe: Instant Kulfi (no cooking required)
Ingredients
- Evaporated Milk 410 grams
- Condensed Milk 397 grams
- Cream 410 ml
- Almonds 1 tbsp
- Pistachios 1 tbsp
- Cashews 1 tbsp (I didn’t use)
- Kewra water 1 tbsp
- Cardamom powder 1 tsp leveled
- Bread Slices 4
- Coconut grated 1 tbsp heaped
Instructions
- Grind nuts into powdered form.
- Gathering evaporated milk, condensed milk, fresh cream, kewra water, coconut grated and cardamom powder and put them in the blender.
- Adding powdered nuts to the blender.
- Making bread crumbs out of bread.
- Adding bread crumbs to the blender.
- Filling popsicle containers.
- Extra can be zip locked and put in freezer.
- Deep freeze 4 to 6 hours and then serve.
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Recipe: Mango Cream
Ingredients
- Ingredients
- Mangoes 8 medium sized
- Fresh Cream1000 ml
- Condensed milk 1 can
- Saffron as required
- Pistachios and Almonds (I didn't use)
Instructions
- Cut slices of one mango and put in a zip lock bag. Seal the bag.
- Now mash these mango slices to form pulp and leave aside.
- Cut six mangoes in to small chunks and put in a bowl.
- Blend fresh cream, condensed milk, one mango sliced and saffron in the blender.
- Pour the blended mixture over the mango chunks.
- Cut the edge of zip lock bag corner.
- Now decorate with the mango pulp. Refrigerate and serve cold.
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Recipe: Quick Trifle
Ingredients
- Cake (vanilla or chocolate or any of your choice) 250 grams
- Jelly and 2 colours
- Mix Fruit can 1
- Milk 500 ml
- Custard powder 2 tbsp heaped
- Sugar 3/8 cup
- Fresh cream 250 ml
Instructions
- Place any cake of your choice on the sides and bottom of transparent serving dish.
- Pour hot jelly over the cake.
- Allow jelly to cool and set.
- Place drained mixed fruit from the can over the jelly and cake base.
- Prepare vanilla custard with sugar and diluted custard powder, let it cool and then mix beaten fresh cream to it.
- Once the custard is cold pour it over canned fruits in the serving dish.
- Lastly decorate with jelly of your choice.
- Serve after refrigerating for 3 to 4 hours.
