BANANA-CREAM CHEESE CHOCOLATE TARTLETS


Another innovation,and addition to ripe

banana recipes.

This recipe is too awesome in taste,and I would

say this tops the list to recipes with bananas .

The blend of almonds,chocolate and banana,

no doubt gives out an amazing taste.

Making tartlets is too easy for me . How ? I use

the chappathi press and press out within

seconds using oil paper or oil packet covers ( I

store in the fridge) . So this is my tip for quick

tarts.

Moving to the recipe now

For the tart pastry

Ingredients

1 cup flour

2 tbsp butter

3-4 tbsp sugar

A pinch of salt

Milk to bind

Method

•Bind all the ingredients together to make a

firm dough,and set in the fridge till you make

the filling .

•Divide into portions (makes 11-12),and line in

greased tart tins.Pour filling and bake .

For the filling

Ingredients

2-3 medium sized bananas

2 eggs

3/4 cup brown sugar

Half cup almonds powdered

100 gm cream cheese ( crumbled)

1/4 cup fresh cream

1/4 tsp cinnamon powder

1/4 tsp nutmeg powder

2 tbsp chocolate chips

A pinch of salt

Method

•Mix the ingredients in a food processor or

pulse in a mixer.( except chocolate chips)

•Mix in the chocolate chips.

•Pour mixture,into prepared pastry shells (not

full to the brim)

•Bake in a moderate oven for ( 180C)for 35-40

minutes.

SEMOLINA CARAMEL CHEESECAKE


When milk is about to curdle , things like this

are created.

Though curdled milk appears to be spoilage,it

can be transformed into delicious food,sweets

and cake . This curdled milk is nothing but

homemade cream cheese( paneer).Today’s

recipe is my quick bake for tea. A quick mix in

the jar,and a roast of semolina with butter .

Only 2 steps and your there to a lovely soft

cake . I made a caramel syrup for the base .The

syrup is absorbed while baking , but still gives

a lovely colour and taste when turned out.

If you are a person with an aggressive sweet

tooth ,you could add some caramel syrup while

serving !

Worth trying !

INGREDIENTS

Cream cheese made from 1/2 litre milk*

2 eggs

3/4 cup rawa/semolina

25 gm butter

3/4 cup sugar

2 tblsp curd

1/4 cup milk

1/2 tsp vanilla essence

1/4 tsp grated nutmeg

For the base caramel syrup

2 -3 tblsp sugar

1/4 cup water

2-3 drops lime juice

Heat the sugar with 1 tsp water .When it

turns brown add the rest of the water and

heat till sugar is well dissolved . Add lime

juice and remove from fire.

METHOD

First heat the butter in a pan,add the roasted

semolina and mix well. Switch off flame and

add 1 tsp baking powder and mix .

Cover and set aside .

Add cream cheese sugar into a mixer, and run

the mixer for 2 minutes.

Next add the rest of the ingredients and mix for

another 2 minutes. Add this mixture to the

semolina and mix without lumps.

Transfer to a greased baking tray and bake at

170C for 30-35 minutes .

*Homemade cream cheese

1/2 litre milk

1-2 tbsp lime juice / vinegar

Heat the milk. When it is nearing boiling

point,add half of the lime juice .Once you see

the whey separating ,add the rest of the juice

and boil for another 2 minutes,and remove

from fire .

Strain over a muslin cloth or kitchen towel.

Keep a weight over the cloth to drain water

fully .

You can make this and keep in the fridge

beforehand .

You can make savoury dishes too.

To get best results use full cream milk

HUNG CURD BAKED CHEESECAKE


This is a cheesecake with no cream cheese,or

any kind of cheese.Wonderful in taste and

texture ! No cheese included ,but had an

absolute taste of cheesecake . You could make a

crust if you like,but i baked without crust ,as I

wanted to make a quick dessert .Without the

crust itself,the taste was amazing.

This could be made with a pie crust too.

To the amazing recipe now..

INGREDIENTS

100 gm butter

1 cup hung curd

4 eggs

1 tsp lemon/ sweet lime rind( I used sweet lime)

1/2 cup cream

1 cup sugar

1 cup all purpose flour sifted with 1 tsp.baking

powder

Juice of 1 lemon/ sweet lime

1 tsp vanilla

METHOD

Beat butter and sugar till creamy.

Add hung curd,lime juice,rind and beat.

Include 1 egg at a time beating continuously.

Add flour and cream and beat for 3 minutes till

well corporated.

Pour into a greased and lined spring form pan,

and bake in a moderate oven(180C) for 30 minutes.

Serve plain or with any sweet sauce you like .

The cake by itself is tooo good .

So do try and post in your comments and

suggestions!

CREAM CHEESE POUND CAKE ( with variations)


Firstly, I would like to brief you, why it is called pound cake.

The recipe is in the title itselfand as each of the ingredients were a pound ,simple as it is..

that’s how the name originated.

Pound cake,Butter cake both are the same.

Now I’m going to share Cream cheese pound cake recipe,with cream cheese and little

almond flour added to make the difference.

It is awesome as the butter cake or pound cake.

I had to take a little more weight to the ingredients,as i had 200 gm of cheese and wanted to use it fully.

You could calculate and make lesser amounts.

Moving on to the recipe now

INGREDIENTS

340 gm flour

340 gm sugar

300 gm butter

6 eggs

100 gm almond flour

1 tsp.vanilla essence

200 gm cream cheese / paneer

A pinch of salt

METHOD

Cream the cheese and butter together till creamy.

Add in the sugar,and one egg at a time beating continuously.

Once it’s  creamy and airy ,stop beating.

Fold in the flour,almond flour,baking powder with a spatula and transfer batter into

suitable tins you like.

Bake in a moderate oven( 180 degrees )for 30-40 minutes or untill done.

You can make many variations from the same mixture

Lemon : Just add 1 tblsp.of the peel gratings and 1-2 tblsp of the juice.

Orange : Same as the lemon

Chocolate marble cake : Take half of the batter add 2 tblsp cocoa powder mixed in hot water( to get the dark color).Add 1 tblsp curd or yoghurt.

Dry fruits can be added

Variations for toppings

Chocolate,lemon or orange glaze, Coconut and chocolate…many more you can innovate.

Believe a plain slice of pound cake is divine.

Happy baking!

Photo shows a cakes baked in loaf tin,bundt tin,and the rectangular slice was with cherries and chocolate chips

BANANA DATE TARTLETS


These tarts are awesome in taste.The blend of the dates with banana is really good.

The filling was my try,omitting flour with semolina/ rawa.

I powdered the semolina before making the filling ,and continued to mix all in the same

blender in few minutes and ready for baking.

I didn’t blind bake the tarts,just a few pricks on the base and the filling in.That’s all!

Very easy ,to mix and bake.

I divided the pastry into 12, and used the chappathi press for rolling out each ball of

dough.

Explanation done,and now we, move on to the recipe…

INGREDIENTS

For the crust

2 cups all purpose flour

1/4 cup sugar (preferably muscovada)

1 egg

100 gm butter

1 tsp vanilla/ banana essence

a pinch of salt.

Beat butter sugar,egg ,essence,salt together till sugar melts ( you can powder the sugar to

save time).

Mix in flour and bind to a soft dough and refridgerate till you prepare the filling.

For the filling (eggless)

1 cup slightly powdered rawa/ semolina

1/2 cup sugar (muscovada sugar/brown sugar)

3/4 cup dates

1/4 cup curd

1/4 cup oil

1/4 cup cashewnuts

1/2 tsp baking soda

1/2 tsp.baking powder.

METHOD

Easiest method blend in the order of ingredients I give now.

First blend the dates ,coarsely ,next add the rest of the ingredients and blend just for a

minute .Mix well and pour into prepared moulds.

To line pastry

Divide the dough into 12 .

Use the dough press and press each between oil paper.

Grease the tartlet moulds well and press each piece of the rolled  dough.

Prick the base with a fork ,pour the filling and bake at 180 degrees for 35 minutes.

Variation : Stwed pineapple pieces can be included.

You can try with flour

Caramelise sugar if not using brown sugar for a different taste

LEMON CURD STAWBERRY TARTS


This tart combination of lemon curd and strawberry is really delicious.

Lemon curd can be used as toppings for any type of desserts, Having lemon curd always in

your fridge will never make you run out of desserts.You can serve with cake ,fruits scones ,eclairs ,biscuits ,cheesecake …..

The tart shells can be made beforehand and stored in the fridge .

This tart can be used with any filling you like .

Now for the recipe…

INGREDIENTS FOR THE TART

175 flour

1 egg

75 gm icing sugar or powdered sugar

75 gm butter

a pinvh of salt

METHOD

Mix all the ingredients together to make a into portions of your choice.

Roll out on a floured board and bake the tarts at 180 C.for 20-25 minutes or till done.

(prick the base with a fork before baking to avoid puffing .

INGREDIENTS FOR THE LEMON CURD

3 eggs

1 cup (100 gm)sugar

50 ml freshly squeezed lemon juice

2 tblsp.butter

2 tsp.grated lemon zest

METHOD

Mix all the ingredients except the butter in a double boiler ,untill thick.

Remove from fire and add butter and mix well to get the velvetty look.

Tip:1. (For those who have the fear of curdling use 2 tsp cornflour when cooking.If it becomes too thick you can add a little fresh cream to adjust the consistency you require.)

2.For eggless lemon curd ,2 tblsp.cornflour and cream may be used

Pour into already baked tart shells and top with slices of strawberry or any fruit of your choice.

PUMPKIN COTTAGE CHEESE CAKE


This is a very easy ,and one mix cheesecake.If the pumpkin mash is pre-cooked or

prebaked it will be an easy go..

For the recipe now.

INGREDIENTS

1 packet (200 gm)paneer or cottage cheese at room temperature

2-3 eggs

1 cup pumpkin mash

1/2 cup sour cream or yoghurt

1 cup brown sugar

2 tsp.cornflour

1/2 tsp nutmeg powder

3/4 tsp ginger powder

1/2 tsp.cinammon powder

a pinch of salt

For the crust (2 options)

1. 10-12 ginger biscuits,2 tblsp butter -blended together

2. 1 cup walnuts-1/4 cup honey,1 tblsp butter -blended together

METHOD

Prepare the crust first.Press on the pie dish or springform pan and set aside .

Put all the ingredients and blend in a mixer or processor till fine.

Pour over prepared crust and bake in a slow oven (160-170 degrees) for 45 minutes or 1

hour till it is set.You could add pumpkin seeds,water melon seeds,or walnuts while it is

baking,or add any topping of your choice like, chocolate ganache,caramelised nuts or

serve plain.You can serve it warm or cold.

To make the Pumpkin Mash

Peel and cut the pumpkin into cubes .Add 2-3 tblsp of brown sugar  with a stick of

cinammon and cook with 1/2 cup water till dry and cooked .You could cook in the

pressure cooker without water on a low flame for 2 whistles.Mash it and use in recipes.

 

 

DIET JAPANESE CHEESE CAKE


This is news for weight watchers ,and sugar watchers.Yet another nature’s blessing!

Yes ..this is made with pure palm sugar (Panagalkandu).Palm sugar can be consumed by all ages because of it’s low Glycemic Index (GI).

Substituting cane sugar with palm sugar will help

1. To reduce weight.

2. Help prevent or postpone onset of diabetes.It does not raise blood sugar level

after consumption,instead it absorbs slowly ,to manage diabetes.

3. Palm sugar does not have the after bad taste like Stevia,and can be used in

tea,coffee,or in any sweet dishes .

Moving on to the recipe i would like to give variations for the inclusion in the cheese.

You could use cream cheese or cottage cheese(paneer).

If you are using cottage cheese use the blender for mixing to get a smooth texture.

INGREDIENTS

200 gm cream cheese

2 eggs (separate yolks and whites)

20 gm butter

75 gm cream

20 gm sugar

zest of 1 lemon

35 gm sugar to beat with the egg whites separately

1 tblsp.of lemon juice

2.5 tblsp + 1 tsp cornflour

METHOD

Melt the butter and the cream in a bain-marie (double boiler) till the butter is melted

and set aside.

Cream the cheese ,egg yolks,and the 20 gm sugar together till well blended.

Add the lemon juice.Mix in the melted cream-butter.

Beat the egg whites till lightly stiff (not very stiff),add in the 35 gm sugar and beat

lightly for a minute and mix into the cheese mixture.

Fold in the flour and mix.

Grease a springform pan ,and line with parchment paper.

Cover the bottom of the pan with aluminium foil (as you have to bake in a water bath)

Pour the prepared mixture,and bake for 35-40 minutes (160 degrees).

After 35 minutes lower the temperature to 150 degrees and bake for another 7 minutes.

Let it stand in the oven for 5 minutes (keep the door lightly open ).

Remove from oven .Use any topping you like.

Well ,i used a mulberry preserve as topping.(shown in photo)

Do try, and let me know your comments andd suggestions.

img_20180817_2042182371365651627.jpg

CHILLED COCONUT MILK CHEESE CAKE


This is low calorie cheesecake with no fresh cream.The topping I used was blackberry

topping,and I baked only the crust for 15 minutes.The rest of the method is ‘No Bake’.It’s easy

to make if the ingredients are at room temperature.

As gelatine is used as a setting agent,the exclusion of fresh cream did not make much of a

difference.Use thick coconut milk .(coconut milk cartons or tins can be used).

The sugar I used was brown sugar.(no white sugar).

The toppings can be innovated to match the coconut milk taste.

So let’s get into the recipe now.

INGREDIENTS

1 cup digestive biscuits/cracker crumbs

2 tblsp.sugar

50 gm butter

Mix all the ingredients ,and press onto a pie dish or spring form mould,and bake for 15 minutes.Keep in fridge till you prepare filling.

For the filling

1 cup cream cheese or cottage cheese

1 cup coconut milk (thick)

1 cup brown sugar

3 tsp.gelatine soaked in 1/4 cup water

1/2 cup milk

1/2 tsp.vanilla essence

3 eggs

Grated rind and juice of 1 lemon.

Separate the egg yolks and the whites.

Beat the yolks and half of the sugar.

Warm the milk ,and add to the beaten eggs cook on a low flame till thick.

Remove from fire.Add gelatine mixture and stir till gelatine dissolves.

Allow to cool.

Beat cheese with the remaining sugar,coconut milk essence,lemon rind and juice.

Whip up the egg whites separately in another bowl till stiff and gradually mix in the cheese

mixture.

Pour over prepared base,and allow to set in the fridge till set.

For the topping

1 cup blackberries/ or any berries you like( coarsely puréed)

Sugar or honey (according to your taste)

1-2 tsp.lime juice

1 tblsp cornflour

A little water

Cook all this till sugar melts and top the cheesecake once it is set.

CARAMEL ‘N’CHOCOLATE NO BAKE CHEESECAKE


Caramel and chocolate is a ‘wow’ combination in desserts.Whether it is a cake,pudding,

or ice-cream or any sweet,this combination is to drool for.Hope you all agree with me …

Anyway,let me get into the recipe now .The crust is the basic digestive biscuit crust.You can

opt for mixed nuts crust,or any biscuits of your choice.This cheesecake is caramel

based ,made with brown sugar.The topping is a gelatine based chocolate.

INGREDIENTS

For the crust

1 cup digestive biscuits

25 gm butter

2 tblsp.sugar (brown or white)

Mix all the ingredients in a processor,and press on a spring form pan or pie dish evenly.Cover

and put into the fridge till you prepare the filling.

Option -You can bake this crust for 15 minutes,if you like.

For the filling

200gm cream cheese or cottage cheese (room temperature)

100 gm brown sugar

1 sachet gelatine (4 tsps)

1/4 cup water

1/2 cup thick warm milk

1/2 tsp vanilla/ caramel essence

1 cup cream ( lightly whipped)

3 egg yolks

3 egg whites

Method

Soak the gelatine in 1/4 cup water .Allow it to bloom.

Beat egg yolks and the sugar,and milk and cook on a low flame till slightly thick.

Melt the gelatine over a cup of boiling water,and pour the gelatine into the egg yolk

mixture,and heat till gelatine melts on a low flame.

Beat the cream cheese till it’s creamy .

Mix in the whipped cream,and the egg yolk mixture.

Beat egg whites stiff and to cream cheese mixture.

Pour into prepared crust and chill in fridge till set

For the topping

100 gm dark /milk chocolate

2 tsp gelatine

1/4 cup hot water

1/4 cup cream

Heat cream and chocolate in a Bain Marie (double boiler).

Mix gelatine in hot water till no granules are seen.

Mix into the chocolate mix,and mix well.

When well blended pour over set cheese cake and chill.

Decorate with nuts or chocolate.

Note: Always cover the cheesecake pan bottom with a cling film or foil to avoid liquid seeping out.