SUGAR FREE STRAWBERRY CHEESECAKE : MY QUICK FIX RECIPE

SUGAR FREE STRAWBERRY CHEESE CAKE : My Quick fix recipe for people on the GO..., easy and convenient and quite a "Hit" at parties when topped with whipped cream..... ;)))

Preparation time: 10 minutes
Dessert for 2-3 people


Ingredients :

1. Philadelphia Cream Cheese : 50% Fat reduced Cream Cheese
2. Gelatin : 1 sachet
3. Fresh Strawberry's
4. Splenda : Sugar(substitute) Free Granules
5. Digestive Biscuits : 4-5
6. Butter (I tea spoon) 
7. One Egg
8. Whipped Cream (Optional )

Preparation :

1 Wash the fresh strawberry and trim their stalks.

2 In a food processor puree around 150 grams of fresh strawberry along with the entire tub of philadelphia cream cheese and 2 sachets of splenda (sugar substitute ) or half a cup of Sugar as desired .

3.In the meanwhile in quarter cup of "Hot" water add one sachet of Gelatin. Mix well until it completely dissolves and keep to completely cool.

4.When the Gelatin mixture is cooled fold into the strawberry cheesecake mix along with egg white of 1 egg and gently mix well .

5.Crumble a 3-4 unsalted "digestive biscuits" and mix well with a tea spoon of butter and line a setting dish with it.

6.Pour over it the strawberry cheese cake mixture , cover with a glad wrap and keep in the fridge to set .

7.Serve once set firm topped with fresh cut strawberry and icing sugar/whipped cream or splenda granules for the health conscious ! .....Yummmmmmmmmmmmmmy ....Enjoyyyyyyyyyy ...;)))

GERMAN CHOCOLATE BROWNIE WITH WALNUTS: MY HOMESTYLE BAKE

GERMAN CHOCOLATE BROWNIE with WALNUTS  : MY HOME STYLE  BAKE

This is one of my favourite old recipes which I tasted during my stay in Germany and quite mildly put "simply fell in love with it" and tastes quite scrumptious, a must for all "coconut lovers" ....Mmmmmmmm..;)))

Ingredients :

1. Cooking chocolate : 1 standard slab 250 grams or Half a cup of Cadburys cocoa powder
2. Self rising flour : 1 cup
3. Desiccated coconut flakes : 1 cup
4. Vanilla Essence : 1 table spoon 
5. Walnuts  : Half a cup
6. Eggs : 3
7. Butter  : Half a slab
8. Sugar : 1 cup measure
9. Milk: quarter cup

Preparation :

1. Whisk the eggs & room temperature butter to form stiff peaks and keep aside.
2. Melt the chocolate slab in a pot on top of a pan of boiling water until the chocolate is nicely melted.
3. In the meanwhile mix the entire remaining ingredients together into a smooth paste except the melted chocolate and the eggs & butter. 
4. Whisk the melted chocolate into the mixture and mix well. 
5. Cool and then fold in the eggs and butter to form a smooth paste.
6. Line a baking tray with butter paper and pour in the mix. Pre heat the oven at 200 Degrees C for 5 minutes and then reduce to 180 degrees C
7. Bake in an Oven at 180 Degrees for 35-40 minutes until you get a nice hard crust and your fork comes out clean.
8. Top with desiccated coconut and additional walnuts and serve hot . I prefer to avoid an additional topping of melted chocolate , so I topped with coconut flakes and walnuts just to avoid the calories....Enjoy.....!!

QUIK FIX BREKKIE ON THE GO: FAT FREE, HIGH IN OMEGA 3 & WHOLE GRAINS

QUICK FIX "HEALTHY BREKKIE ON THE GO" :  FAT FREE, HIGH IN OMEGA 3 & WHOLE GRAINS !


A nutritious way to start your day or have as a dessert as you wish..and kids  love it....;))))

Ingredients:
1.Fresh Strawberys
2.Weet-bix : High Bran
3.Flax Seed : Reduces BAD Cholesterol ! 
4.Walnuts : High in Omega 3 , good source of antioxidants !
5.Honey (Optional)
6.Yoghurt (Vanilla flavour 97% Fat Free)


Preparation :
Hand crush 2-3 pieces of weet-bix , top with the vanilla yoghurt, washed and cut strawberry , flax seeds, walnuts and drizzle with honey.....you cal also add resins n more dried fruit if you like more calories ...Yummy and Healthy !!! 
** As a dessert avoid the weet-bix ....!

SUGAR FREE COFFEE & COCONUT SOUFFLE: MY HOME STYLE DESSERT

SUGAR FREE COFFEE & COCONUT SOUFFLE : MY HOME STYLE DESSERT.. 


Real Quick and easy , the most convenient dessert ready in a jiffy....Mmmmmmm.;)))

Cooking time : 5 minutes
Preparation time : 7 minutes
(The KEY to getting  the recipe right requires that you keep all ingredients ready in advance and follow the instructions carefully)


Ingredients :


1.Splenda : Low cal sugar free substitute
2.Coffee
3.Desiccated coconut 
4.Gelatine
5.Eggs : 3
6.Vanilla Essence

Preparation :

1. Separate the egg whites from the Yoke,in the yoke mix add the following ; one table spoon of the vanilla essence, "splenda "sachets (3-4 as per taste) and desiccated coconut -2 heaped table spoons . Mix well and keep aside.
2. Air whip the egg whites to  stiff peaks
3. Add one sachet of Gelatine to quarter cup of room temp water, mix well for no lumps and keep aside.
4. Boil 2 cups of water and keep ready
5. Dissolve half a tea spoon of coffee in a table spoon of cold milk and keep aside.

Cooking :

1. Cook the egg yokes pre-mixed with one table spoon of the vanilla essence, 2 table spoons of desiccated coconut and 2-3 sachets (as per taste) of "Splenda"(sugar substitute) over boiling hot water until the splenda is completely dissolved stirring continuously. Please ensure you do this fast and "remove it from the pan of hot water" so that the egg does not coagulate and get cooked ...!!!
2. Remove and slightly cool and stir in the gelatine till dissolved. Add half a tea spoon of coffee dissolved in a table spoon of milk and stir.
3. Fold in the egg white into the mixture and mix well.
4. Pour to "SET" in a container of your choice.
5. Once firm invert upside down and top with desiccated coconut, a dollop of whipped cream and grated dark chocolate.....Enjoyyyyyyyyy.....its "SUGAR FREE" .......;))))

SUGAR FREE BAKED EGG CUSTARD WITH NUTMEG TOPPED WITH RAISIN: MY HOMEBAKE

SUGAR FREE  BAKED EGG CUSTARD WITH NUTMEG TOPPED WITH BUTTERED RAISIN : MY HOME BAKE

This is a "Qucik fix" baked dessert which is very convenient and quite the "warm comfort dessert" ideal for any occasion or a cold rainy day...;))) 

Dessert for 1-2 persons

Ingredients :

1. Milk  : 1 cup (I use lactose free Soy cooking milk)
2. Eggs : 2 Large or 3 Small.
3. Vanilla Essence
4. Grated Nutmeg 
5. Splenda : Low cal Sugar Substitute :2-3 sachets/ 
6. Raisins 

Preparation :

1. Mix 1 cup of Milk , one table spoon of vanilla essence and two sachets of "Splenda" in a Microwave safe bowl and Microwave in a 1100 W oven for 30 seconds until warm NOT BOILING HOT.
2. Beat 2 eggs well and whisk into the cooled milk stirring to a smooth mix.
3. Pour into a baking dish, top with some grated nutmeg .
4. Side by side boil 2 cups of water in a tea kettle.
5. Insert dish as shown in the picture in a container half filled with boiling hot water in an 200 Degree C Oven and cook on high for 10 minutes and reduce to 180 degrees for another 15 minutes or until the custard is firm and set. 
6. Serve Hot topped with Raisins (fried in butter-Optional)...Enjoyyyy.....Yummmmmmm..;)))

CINNAMON & BROWN SUGAR SHORTBREAD BISCUITS : MY FUSION HOMEBAKE

CINNAMON & BROWN SUGAR SHORTBREAD BISCUITS : MY FUSION HOMEBAKE


I realise I am quite the "Cinnamon & Brown sugar addict" and like to have it in almost everything....!!! There I go again.....;))

Cooking time: 25 minutes


Ingredients:


1.Wholemeal Self rising flour : 1 cup measure
2.Brown Sugar : half a cup or one full if you like it sweet ...!!!
3.Cinnamon : half a tea spoon
4.Butter : 100 grams
5.Salt : A pinch

Preparation :

1. Cut the thawed butter into small cubes and keep aside.

Baking:

1. In a food processor mix One cup of the flour with the room temperature thawed 100 grams butter ( here I have used only 50 grams ) and half a cup of the brown sugar (in place of the traditional caster sugar)  Add half a tea spoon of the cinnamon , a pinch of salt and blend well without any lumps.
2. Then knead with you hands into a smooth dough.
3. Apply on a flat surface and roll out with a rolling pin to one level. 
4. Invert on a butter paper lined baking tray, prick tiny holes in it with your fork and bake for 15-20 minutes in a oven at 185 Degree C  until the top is a crusty golden brown , you get an amazing aroma of the cinnamon shortbread and your knife when inserted comes out clean....Cut into squares or shape of your choice with a cookie cutter  .
5. 
   

Dust with a mix of the Cinnamon and brown sugar and Enjoy......;)))

CUSTARD, STRAWBERRY & CREAM LAYERED CAKE TOPPED WITH STRAWBERRY : MY QUICK FIX PARTY DESSERT

CUSTARD,STRAWBERRY AND  CREAM LAYERED CAKE TOPPED WITH STRAWBERRY : MY QUICK FIX PARTY DESSERT


This is my very simple "Quick fix dessert" for occasions where I am very short of "time", an all time favourite....

Preparation time : 2 minutes


Ingredients :


1.Ready made sponge cake
2.Fresh cream 
3.Pouring Custard 
4.Pouring cream
5.Strawberry Jam : 1 small tin
6.Fresh Strawberry : 150 grams  

Preparation :


Wash and cut half the strawberry. Slice the ready made sponge cake into half, spread jam, cream and then the custard, top with the sliced strawberry, top with the sponge cake and repeat once again. Pour the pouring custard all over the cake, top with fresh strawberry and some fresh whipped cream. Cover with glad wrap & Keep in the fridge to set for minimum 1-2 hours before your guest arrive !!. The custard, jam and cream mixed with strawberry gets set inside the cake and it becomes a "fruity & creamy custard cake" (you can also add mixed fruit like pineapple, kiwi, strawberry mango etc).....Viola.....short and sweet, quite a "Hit with your guest "...Yummmmmmmy ..........Enjoy......:)))