POACHED PEAR WITH MINT JELLY AND HUNG CURD CREAM


This combination is purely my innovation !

The jelly was homemade with mint leaves

extract.( from my culinary patch )

I made it yesterday and put in the fridge to

serve for Sunday dessert. Was waiting for my

kids ‘thumbs up’before I could post.

Everyone loved the combination , only regret

was the quantity seemed less . I always try with

small quantities, and if successful only make

the normal portions .

I got only the local pear which was small in size

The soft pear is best suited for these type of

desserts as the poaching time will be less.

Pears were poached in ginger sauce .

Now to the recipe

INGREDIENTS

5-7 pears

3/4 cup sugar

1/2 cup water

2-4 strips (1 inch ) pieces ginger

1 small piece cinnamon

A pinch of salt

METHOD

Heat the water and sugar with ginger and

cinnamon .

Peel and core pear, keeping the fruit intact in

shape .

Drop into the boiling syrup,and cook till pears

are very tender and soft .

Remove from fire,and let them remain in the

syrup.Refrigerate

For the mint jelly

Ingredients

A handful of fresh mint leaves

2 tsp gelatine allowed to bloom in a little water

1 cup water

Sugar to taste

Method

Grind the mint leaves with 1/2 cup water

fine,and strain.

Heat the remaining water with sugar .

Add gelatine and mix well till gelatine is

dissolved .

Add the mint extract ,mix well and allow to set

in the fridge.

For the hung curd cream

Ingredients

1-2 cups curd

Sugar to taste

Few drops of vanilla essence

Method

Tie the curd in a muslin cloth,and keep it on a

strainer with a vessel under, and allow the

water to drain in the fridge.

Cream it with powdered sugar, and essence

and serve with pear .

Serve the poached pear with a little syrup,a

scoop of curd cream,and set jelly pieces .

This dessert could be served with warm pears

too.

PEAR’N’CHOCOLATE PUDDING


This is a pudding baked in a bath with pears

caramelised with brown sugar.

A milk pudding with a little cream,cocoa

powder and eggs .Simple but elegant dessert !

Do try this recipe and send in your feedback!

To the recipe now

INGREDIENTS

1 cup milk

1/2 cup cream

2 eggs

2 tbsp cocoa powder

1/2 cup sugar or to taste

1 tsp cornflour / custard powder

1/2 tsp vanilla essence

1/4 tsp nutmeg powder

METHOD

•Add cornflour ,cocoa powder to a bowl and

pour milk gradually.

•Mix well without lumps.

•Beat eggs, sugar ,cream together lightly in

another bowl and add to the cocoa mixture.

•Add in the rest of the ingredients.

•Pour over prepared pears and bake in a water

bath for 30 minutes.

Note : You could steam this pudding too .If you are opting to steam , caramelise the sugar and pour over sliced pears .


Ingredients to caramelise

2 pears peeled cored and sliced

Brown sugar to sprinkle on the pears

1/2 tsp ginger powder to sprinkle

4-5 ramekins

Method

•Place the cut slices of pears on each

ramekin ,sprinkle sugar and ginger powder ,

and place in oven for few minutes till the

sugar is melted (10 minutes).

•Remove and pour the milk mixture .

•Place the ramekins in a water bath and bake

in a preheated oven 180C for 30 minutes .

VARIATION: The same recipe could be tried

with apples.

PUMPKIN MERINGUE TART


This is another recipe innovated in my kitchen .

A warm healthy dessert , and a dessert to adorn

your table for a party or gathering . Mini tarts

will look amazing and tasty.

I made this with raw pumpkin purée ,as I never

like to use canned foods .If you check my

recipes I hardly use condensed milk,even if the

recipe calls for .Well,if you have pumpkin

purée you may use it . For serving I just gave

prominence to the tart alone,no added servings

You could serve with chocolate sauce or ice

cream if you love loaded desserts.

Do try and let me know how you loved it !

Let me go now to my innovated recipe .

INGREDIENTS

For the pastry

1 cup flour

1/2 tsp salt

2 tbsp powdered sugar

50 gm butter ( room temperature)

A little milk to bind

METHOD

•Bind all these to a firm dough.

•Cover and keep in fridge till filling is prepared.

•Roll out dough ,and place carefully on a pie

dish .

•Prick the base with a fork and bake for 8-10

minutes.

•Pour filling and bake.


For the filling

INGREDIENTS

1 cup raw pumpkin purée

1 tsp butter/ ghee

1/2 tsp salt

3 egg yolks

1/4 cup cream

2 tbsp custard powder ( vanilla ) / 1 tbsp

cornflour

1/2 cup brown sugar / sugar

1/4 tsp cinnamon powder

3/4 tsp ginger powder

A pinch of nutmeg powder

METHOD

•Heat butter/ ghee and add the purée with salt,

cinnamon powder,and ginger powder , and

cook till raw taste is gone .

•Add sugar,custard powder and cook till thick .

•Remove from fire .

•Add egg yolks and cream .

•Mix well and add the rest of the ingredients .

•Set aside to cool for few minutes.

•Pour into prepared crust and bake in a 180C

preheated oven for 25 minutes .

•Remove ,add the beaten egg whites, and

return to oven ( 200C ) for 10 minutes .

•Allow to stay warm in the oven till you serve .


For the meringue

INGREDIENTS

3 egg whites

a pinch of cream of tartar/or 1 tsp vinegar/salt

2-3 tbsp powdered sugar

A handful of cashews coarsely ground with 1

tsp cornflour

METHOD

•Beat egg whites with cream of tartar stiff.

•Fold in sugar and nuts and spread over the

baked pie .

•Bake in a 200 C oven for 10 minutes,and leave

in the oven till warm

•This way the meringue will not deflate .

PINACOLADA MERINGUE PUDDING


Another sweet pineapple recipe .This again is

my innovated recipe ,and can be listed as quick

desserts .This dessert was over within minutes .

The taste was excellent! Custardy centre with

coconut milk and pineapple and a meringue ,

served warm it was really a satiating dessert .

Pineapple mixed with coconut milk is an

unique blend in taste !

Now to the recipe

INGREDIENTS

1 cup coconut milk

3 egg yolks +1 egg

3 egg whites

A pinch of cream of tartar

3 tbsp icing sugar /powdered sugar

1/2 tsp vanilla essence

1 cup pineapple chopped

3 tbsp flour

Coarsely ground cashews 1/4 cup

a pinch of salt

METHOD

•Beat the yolks + 1 egg with sugar and essence

•Add coconut milk and pineapple

•Fold in the flour and mix .

•Pour into a baking dish .

•Bake in a preheated oven for 25-30 minutes .

•Remove from oven

•Spread meringue on top

•Return to oven ( reduce the heat to 170 C), and

bake for another 20-25 minutes or until brown

on top .

•Allow to sit in oven , with oven door slightly

open for another 20 minutes.

•This is done to keep the meringue in shape

without becoming soggy .

For the meringue

•Beat the 3 egg whites with cream of tartar

until stiff peaks form.

•Fold in icing sugar , a few drops of vanilla

cashews and spread over pudding and bake .

So do try this recipe and post in your

comments!

BASBOUSA


Basbousa from the Middle Eastern cuisines,

originating from Egypt is a sweet made with

semolina soaked in hot sugar syrup .I have

made this before without any layers.

This time,I found a basbousa recipe with a

custard filling .The outcome was awesome,and

it has become a favourite in my family .

The only change I made was to reduce the

strength of sugar syrup.(random measurement)

Cakes ,sweets ,bread with semolina has,taken a

strong wave presently, trying to submerge ‘the

white flour‘ ,conspired due to gluten scare.

When I was a kid,i didn’t even know the word

gluten.I grew up eating cakes and buns made

with white flour almost daily. Anyway,I love

semolina recipes and today’s recipe is a

dominant semolina recipe !

I shared my experience,not my opinion!

Growing life style changes, have created much

awareness ,and we have to positively accept

facts,and changes.

Moving on to the recipe now..

INGREDIENTS

1 cup fine semolina ( preferably Chirote rawa)

1/2 cup sugar

3 eggs

1/2 cup fresh cream

1 cup oil

1 tsp baking powder

1 tsp vanilla essence/ cardamon powder

1/4 cup milk

For the custard filling

2 cups milk

4 tblsp cornstarch

4 tblsp sugar

1/2 cup cream

METHOD

Beat the eggs ,and mix in the rest of the

ingredients without any lumps.

Pour half of the batter into a greased tray and

bake in a preheated 175C oven for 20 minutes.

Remove from oven .

Spread the prepared custard , and pour the

remaining semolina batter.

Return the tray back to the oven,and bake for

another 20 minutes .

Remove from oven and pour sugar syrup on

the cake , after loosening the sides.

It’s best if served warm !

You could add sliced almonds / nuts on the cake

before baking .

Method for custard

Mix all the ingredients in thick bottomed pan.

Cook till thick . Cool and use.

For the syrup

3/4 cup sugar +1/8 cup of water heated till

sugar dissolves . Add cardamon powder or rose

essence

CARAMELISED APPLE UPSIDE DOWN CAKE


This is an amazing dessert you should definitely try !The soft caramelised apples,is really

divine.

You can serve with ice-cream,or cream.It was excellent served plain.To serve with ice-

cream or cream is your choice.

You can use any type of apples for this recipe.I have used the Granny Smith apples ..

So ..let’s dive in to the recipe now…

INGREDIENTS

2 apples cored,peeled , sliced or quartered

1 tsp cinnamon powder

3/4 cup brown sugar

1 tblsp butter

1 cup castor sugar / brown sugar

2 egg whites

2 egg yolks

1/4 cup milk mixed with 1 tsp vinegar,or yoghurt

1/2 tsp grated lemon zest

1 tsp vanilla essence

1 heaped cup flour (120 gm)

1/2 tsp.baking powder

METHOD

Caramelise the (3/4 cup) sugar by heating without water,in the pan you are going to make the

cake.

Heat on a low flame till it is of a nice golden color and sugar dissolved.Add butter and mix

carefully.Switch off the flame ,and arrange the apple slices with the cinnamon and lemon zest

sprinkled on top.

Now cook again till the apples are partially soft on a low flame.Remove from fire and set

aside.

For the cake

Beat the egg whites stiff and add 1 cup sugar gradually and beat.Alternatively add the egg

yolks and beat well till creamy.Add essence

Fold in the flour with the baking powder.

Pour over stewed apples and bake in a moderate oven for 30-35 minutes

You can add raisins and nuts in the cake if you like.Well…I added raisins.

Tip – Stem ginger or dried ginger chips can be added with raisins

Orange peel and ginger can be added to the cake

A mix of dried fruits and nuts .

Do try this recipe and send in your comments….