Strawberry Cream Cheese Tart

Simple and easy to make strawberry cream cheese tart to bake as a tea time treat. Store bought pastry sheet comes handy in this delicious dessert by saving the hassle and time of making a pie crust. You can try the recipe with homemade sweet or shortbread pie crust as well.

Vibrant red fresh strawberries neatly arranged on flaky buttery pastry baked to perfection in this mouthwatering dessert recipe are sure to impress your family and friends. I always have frozen puff pastry in my freezer. Bought a couple of  pints of fresh strawberries recently, which waiting to be used. The juicy succulent berries complement well the creamy and rich cream cheese. Blueberry,raspberry and peaches works well in this tart too.I made this strawberry cream cheese tart for a Saturday noon tea and serve it along of a cup of hot piping tea.

Ingredients

1 sheet of frozen puff pastry,thawed
1 cup cream cheese
1 1/3 cup fresh strawberries,sliced
1 tbsp confectioners sugar
1/2 tsp vanilla extract
1 egg


Methods

Preheat oven at 350'F or 180'C . Line baking tray with parchment paper and keep aside.

In a small bowl beat egg and add couple of tbsp of water for egg wash.

In a bowl, using a hand mixture beat cream cheese,vanilla extract and confectioners sugar till smooth.

Using a fork, prick the pastry all the way leaving 1/2 inch around the edges.Generously spread the cream cheese mixture on the puff pastry and arrange the sliced strawberries leaving 1/2 inch around the edges.

Brush the edges with egg wash and bake the tart for 15-20 minutes or till the edges turns golden

Remove from oven and cool on wire rack.

Serve with whipped cream or as its own.

Aromatic Ginger-Garlic And Turmeric Rice

Another new addition to the rice varieties with ginger-garlic and turmeric rice. As the name suggests this easy rice recipe has all the aromatic stuff to perk the flavor of a humble rice. This recipe require basic ingredients that most of the households have in their pantry.

Turmeric comes with a great amount of antioxidant needed by human body to fight against free radicals. Ginger and garlic aids in digestion and soothe the stomach. This rice recipe packed with health benefit. One basic rules to cook basmathi rice is to soak them in a cool water for a good 30 minutes for the grains to expand while cooking. Another important rule in cooking rice is do not stir while its still hot to avoid the grains from breaking and get mushy. No one want a bowl of mushy rice i guess. Always use fork to fluff up the grains with this tricks, i'm guarantee you'll be smiling all the way to serve your family and friends a perfectly fluffy bowl of rice.

Ingredients

1 cup uncooked basmathi rice
2 cups boiling water
1 medium onion,chopped
1 tsp fresh turmeric,grated
1 tbsp grated carrot
1 tbsp lemon juice
1 tbsp ginger-garlic paste
2 tbsp coconut or sunflower oil
3/4 tsp salt

Methods

Wash and soak the basmathi rice in cool water for 30 minutes for the rice to expand double the original size during cooking. Drain the water.

Over a medium heat, add oil in a pan add chopped onion. Saute till the onion turns translucent. Add ginger garlic paste and saute for 10 seconds.

Add the turmeric, soaked basmathi rice and boiled water.

Season with salt and lemon juice stir to combined.

Cover with lid and cook the rice for 20-25 minutes or until all the water are absorbed.

Remove from heat and let the rice to cool completely before stirring.

Serve with gravy of your choice.

Almond And Peach Scones

Super combo of juicy peaches and crunchy almonds in one simple dessert called Almond and Peach Scones. Easy scone recipe with fresh ingredients to be prepared for breakfast or as tea time treat without much kitchen hassle.

One simple rule to practice for a perfect scone is, to do not over mix or over work the dough. If you over mixed the dough, you'll end up with dense and flat scones which is a disaster. What we are looking for a scone is a flaky and crumbly texture. To help you to achieve you with a tender scone, make your butter and milk are cold and not in room temperature. My almond and peach scones recepi are definitely flaky,crumbly,tender perfect scone. Slather generously with butter and fruit jam to go with a cup  of hot piping tea.

Ingredients

2 1/3 cups self raising flour,sifted
3/8 cups raw almonds,blanched and chopped
3 tbsp cold unsalted butter
3/4 cup whole milk
1 cup chopped fresh peaches
1 1/2 tbsp confectioner's sugar
1 tsp baking powder
1/3 tsp salt
2 tbsp milk for brushing

Methods

Preheat oven at 220'C or 428'F and line a baking tray with parchment paper. Keep aside.

In a large bowl, sift together flour,baking powder,salt.

Add butter and work into the flour with your fingertips to resemble crumbly texture. Add the milk,chopped almonds and peaches. Mix with a spatula just till combined.

Transfer the dough onto a lightly flour dusted clean working surface and press into a round shape about 3cm high.

Using a round 5cm cookie cutter, cut out the dough and place on the prepared baking tray. Repeat the process with the remaining dough.

Lightly brush the dough with milk and bake for 15 minutes till golden.

Remove from oven and transfer to a serving plate.

Serve warm with cream and fruit jam

Notes

• Do not over mix the dough

• Use cold butter and milk in the recepi for a flaky scone

Kerala Mutton Roast

Kerala mutton roast prepared with pepper and assorted spices. Burst with flavors and easy to make. The pressure cooked mutton pieces falls apart and tender to every bite. The specialty in this delicious mutton roast is the use of coconut milk which balances the spices well. The mutton pieces are well absorb with spices and you can adjust the spices according to your preferences. Serve along with white rice,Indian flat bread,idli or dosa.

Ingredients

1/2 kg mutton
5 tbsp coconut milk
2 sprigs curry leaves
1 tomato,chopped
1 onion,chopped
2 tbsp garlic paste
2 tbsp ginger paste
2 green chilly,halves
1/2 tbsp fennel seed powder
1/2 tbsp turmeric powder
1/2 tbsp red chilly powder
1 1/2 tbsp coriander powder
1 tbsp black pepper powder
1/4 tbsp garam masala
3 tbsp oil
Salt to taste


Methods

In a pressure cooker, add red chilly powder,fennel seed powder,turmeric powder,coriander powder,garam masala and black pepper powder. Mix well and cook in high flame for 4-5 whistles.

Heat oil in a pan, saute onion and curry leaves. till the onion turns brown.

Add ginger paste,garlic paste and green chilly. Cook for 2-3 minutes.

Add pressure cooked mutton, coconut milk and mix well.

Cook in medium flame and stir in between till mutton is dry and becomes dark brown.

Serve with white rice or Indian flat bread.

Spicy Mango Chutney

Indian cuisine known for their varieties of chutneys...coriander,mint,tamarind,peanut,onion and garlic and the list goes on. Among the end list chutneys comes one of the popular and most loved chutney....MANGO chutney. Mango chutney slowly finding its way in the West and usually serve as dip or relish. Among Indian community mango chutney serve alongside variety of delicacies on a banana leaf meals or as side dish for prata or rotis.

The sweet and sour mango chutney season well with authentic Indian spices. I used jaggery to balance the heat and to give a slightly sweet taste for my mango chutney. One can replace jaggery with light brown sugar and please do not skip on the spices which is a must for a good mango chutney. I love the chunky bites texture of the mangoes in my chutney and the it tastes simply out of the world. The chutney stays good for 1-2 weeks store in a sterilized air tight container and always use dry spoon to scoop it up and refrigerate once used.

Ingredients

3 raw mangoes
1 1/2 cups grated jaggery/light brown sugar
2 cups water
1/2 tsp hing/asafoetida
1/2 tsp turmeric powder
1 tbsp fennel seeds
1 tbsp black mustard seeds
1 1/2 tbsp chilly powder
1/4 tsp fenugreek seeds
1 tsp roasted cumin powder
1 dry chilly,chopped
3 cloves
2 cardamom pods,lightly crushed
2 tbsp oil
Salt to taste

Methods

Wash,peeled and chop the mangoes into bite sized pieces. Keep aside.

Heat oil in a pan over medium-low flame, add fenugreek seeds,mustard seeds,cloves,cardamom pods,chopped dry chilly and fennel seeds. Once the seeds splutters add chopped mangoes,turmeric powder and chilly powder.

Saute for 2-3 minutes. Add water and stir well. Cover with lid and cook for 7-8 minutes.

Season with salt and cook covered in low flame for 15-16 minutes. Add grated jaggery or light brown sugar and roasted cumin powder and stir. Cook without lid for 8-10 minutes till the chutney thickens.

Remove the chutney from heat and cool completely.

Store the chutney in a sterilized air tight container and refrigerate for 1-2 weeks.

Kesar Basundi

Kesar basundi or saffron milk dessert is a famous North Indian dessert in the region of Maharastra and Gujarat. Thickened milk flavoured with exotic saffron and chopped nuts are usually prepare during festivals or occasions. I really enjoy the creamy and rich taste of basundi without worrying my expanding waist...kikixxx. What's wrong in enjoying delicious Basundi once in awhile afterall. food are here to be enjoyed. Basundi can be served warm or chilled. I prefer them warm while the kids love them chilled few hours in the refrigerator.

Ingredients

3 cups fresh/whole milk
1/3 cup granulated white sugar
1/3 cup chopped nuts (pistachio,almond or cashew)
Pinch of saffron strands (soak in 2 tbsp milk)
1/4 tsp cardamom powder


Methods

In a heavy bottomed pan, boil milk and reduce flame to medium-low. Keep cooking till the milk reduces to half.

Scrap the milk solid on the sides of the pan and boil the milk with the milk solids while stirring in between to avoid burning.

Keep cooking till the milk color changed to creamy and add cardamom powder,sugar and saffron.

Add the chopped nuts and cook for another 4-5 minutes.

Switch off the heat and transfer to a serving bowl.

Serve warm or chilled.

Chocolate Hazelnut Scones

Who can resist scone for an afternoon tea...not me! Scones are extremely easy to bake...its so easy even a beginner can bake them in jiffy. There are ultimate rule for a perfect scone...DO NOT OVER MIXED THE DOUGH. Over mixing the dough will result in a dense and flat scones which is a disaster. That's what happen to me when i first started to bake scones years ago. Eventually, i learnt the tactic and baked hundreds of scones successfully.

I opted to bake chocolate hazelnut scones and instead of basic vanilla dough i added cocoa powder for extra chocolate flavor. The additional kick of chocolate in the dough enhance the chocolate flavor in this fluffy scones recipe. The crumbly texture of this dark beauty are simply marvelous. You can bite into crunchy toasted hazelnuts in every bite. As hazelnuts are my favourite nuts, i used them in this recipe. Feel free to replace them with your favorite nuts...almonds,macadamia and pistachios goes well with chocolate.

Ingredients

1 1/2 cups self raising flour
1/2 cup cocoa powder
2 tbsp granulated white sugar
1/3 cup dark chocolate chips
1/4 cup butter,chilled and chopped
3/4 cup buttermilk
1/3 cup chopped roasted hazelnuts
Pinch off salt
Dash of buttermilk, for brushing

Methods

Preheat oven at 220'C or 428'F. Line a baking tray with parchment paper and keep aside.

In a bowl, sift together flour,cocoa powder,baking powder and salt. Add sugar and mix well.

Add butter and rub the butter into the flour using your fingertips until flour mixture resembles coarse and crumble.

Add hazelnuts and chocolate chips. Stir until combined.

Add buttermilk and using a spatula, mix to combined.

Transfer dough onto working surface, lightly dusted with flour and knead for 5-7 seconds

Form dough into a disk about 6-7 inches in diameter and cut into 6-8 wedges. Brush with buttermilk.

Place wedges onto a prepared baking tray, leaving space between each wedges and bake for 20-22 minutes.

Remove from oven and cool in the pan for 5 minutes

Serve with chocolate sauce

Notes

• Do not over mixed the dough. 

Deep fried twinkies/twiggies

Deep fried twinkies is a carnival food and a sight not to be missed in the excitement of carnival. You'll come across atleast one or more food vendors selling soft and crispy deep fried twinkies dusted with confectioner's sugar,chocolate sauce or berry sauce.

Twinkies or twiggies as known in Malaysia, is a cream filled spongy mini cakes which can be found in most grocery stores and it comes in vanilla and chocolate flavor. I used chocolate flavored twiggies for my recipe and i'm sure vanilla flavored twiggies will be great too. If you are short of milk you can simply replace them with chilled water but of course the milk give a rich and creamy flavor to the fried twiggies. The spongy cream filled mini cakes in the inside and crispy golden batter is definitely worth a carnival food to enjoy.

Ingredients

4 twinkies/twiggies
4 cups vegetable oil for deep frying

For Batter

1 cup flour
1 cup chilled milk
2 tbsp vinegar
1 tsp baking powder
1 tbsp vegetable oil
1/2 tsp salt

Methods

Freeze twinkies for 3-4 hours.

In a frying pan heat vegetable oil for deep frying.


Combined flour,salt and baking powder in a bowl. Keep aside

In a large bowl, whisk together milk,oil and vinegar.

Add the dry ingredients into wet ingredients and whisk to a smooth batter.

Dunk the frozen twinkies into the prepared batter and deep fry for 2-3 minutes on each sides or till golden.

Remove to a plate lined with kitchen towel to drain excess oil

Transfer to a serving plate and drizzle with chocolate sauce or confectioner's sugar

Balsamic Figs and Cinnamon Pancakes

Balsamic figs is the magic ingredient in this recepi. If figs are not in season, feel free to use any fruits you desire. Peaches and nectarines works well for this recepi. I have a pint of figs in my fridge and a unopened bottle of balsamic vinegar which made me to come up with this magnificient combo for my morning breakfast pancake.

The key to the fluffiest pancake is not to over mixed. Little lumps here and there is okay. Over mixing the pancake batter will flatten the pancake from rising. The sweet smell of cinnamon aare simply irresistible and my whole house smells wonderful. The balsamic roasted figs bursting with flavour and the pancakes are super spongy and fluffy. Drizzle with honey or maple syrup and enjoy the wholesome goodness breakfast.

Ingredients

1 cup plain flour
1 cup whole milk
1 tbsp granulated white sugar
1 tsp cinnamon powder
1 tsp baking powder
1 tsp soda bicarbonate
1 tsp vanilla extract
1 large egg
2 tbsp melted butter
Pinch of salt
3-4 tbsp butter for frying

For The Balsamic Figs

6-7 figs,wash and halved
2 tbsp honey
1 1/2 tsp balsamic vinegar
2 tbsp butter
Pinch of salt

Methods

For The Balsamic Figs

Preheat oven at 180'c or

In a bowl add the honey,balsamic vinegar,butter and salt. Add the halved figs and tossed well.

Place the figs cut side up on a baking tray and bake for 20-22 minutes.

For the Pancakes

In a bowl, sieve together flour,salt,baking powder,soda bicarbonate and cinnamon powder. Set aside.

In another bowl, whisk egg,sugar,milk,melted butter and vanilla

Add the wet ingredients into the dry ingredients and mix till combined.


Heat frying pan and add a knob of butter for frying the pancakes. Using a laddle, drop a laddle full of the pancake into the frying pan and cook for 1 minute or till the batter dries up on the edge of the pancake.

Flip and cook for another 1 minute or till the edges become crisp. Remove from pan.

Arrange on serving plate and top with baked balsamic figs and drizzle with honey or maple syrup

Notes

• Do not over mix the batter this is to avoid getting a flat pancake

Apple Jalebi

Instead of trying plain jalebi i decided to go with apple jalebi which is new to me. Since i have few apples sitting in my fridge i tried to dip them in yeast fermented batter and deep fried. The deep fried apple slices dunk in sweet sugar syrup for an awesome taste and flavor. I used crunchy Fuji red apples for the recipe as that's what i had in my fridge. You can use any red apples or even Granny Smith apples for a little tangy taste.

Make sure you squeeze in lemon juice to prevent the sugar syrup from crystallizing. The yeast helps with fermenting the batter for the perfect jalebi. If you have a sweet tooth just like me, you'll definitely enjoy this gorgeous beauties. Serve them as it is or with rabri(thickened milk).

Ingredients

2 large red apples (cored and sliced)
1/2 cup all purpose flour
1 tbsp milk
1 tbsp granulated white sugar
1/3 cup water
1/2 tsp yeast
Vegetable oil for deep frying

Sugar syrup

1 cup cup water
1 cup granulated white sugar
Pinch of cardamom powder
Pinch of saffron threads
Few drops of rose water
1 tbsp lemon juice



Methods

For Sugar Syrup

In a pan boil sugar and water on medium heat for 10 minutes. Reduce flame to low and simmer till the sugar syrup thickens.

Add the cardamom powder,rose water,saffron threads and lemon juice. Stir and off the heat.

For Apple Jalebi Batter

In a bowl add flour,water,milk,sugar and yeast, Whisk well without any lumps.

Cover the bowl and let the batter rest for 30 minutes.

Heat oil in a pan on medium heat. Dip the apple slices into the prepared batter and fry for 2-3 minutes on each sides till golden.

Drain excess oil on paper towel and dunk the fried apples into the warm sugar syrup for 1-2 minutes.

Serve on a plate and sprinkle with saffron threads

Notes

• If the batter is too thick add little water to loosen it

• If the syrup cools down, place the pan back to the stove to warm it up for 1 minute.

Chocolate Hazelnut And Banana Crostini

I was craving for something with chocolate and banana but i'm not in the mood for paancakes or heavy cakes. I need something that is simple and easy too prepare. That's how i came up with this beautiful scrumptious chocolate hazelnut and banana crostini. Easy to make with simple ingredients and super easy to eat.

I admit this is not a healthy food but once in a blue moon we all have the rights to indulge and pamper ourselves with mouthwatering desserts aren't we? This delicious babies can be served as 'm entree or desserts for your dinner party and that's a good reason to make them right. I remember making this early of the year and only manage to blog them now...blame my health for the delay. The slightly toasted French bread topped with rich and chocolatay hazelnut spread and sprinkle with crunchy chopped hazelnuts in a super cute bite sized crostini ready to be served.

Ingredients

1 loaf French bread, sliced into 1/2 inches
1/2 cup chocolate hazelnut spread
2-3 bananas,sliced
2 tbsp chopped toastedhazelnuts


Methods

Lightly toast the sliced French bread on both sides.

Spread generously with chocolate hazelnut spread and arrange the banana slices on the top.

Sprinkle with chopped toasted hazelnut

Arrange on a platter as entree or dessert.