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......:))) 

WHOLEMEAL OATMEAL MUFFINS TOPPED WITH COFFEE CREAM ICING : MY "COFFEE TIME" HOME BAKE

WHOLEMEAL OATMEAL MUFFINS TOPPED WITH COFFEE CREAM ICING : MY INDULGENT "COFFEE TIME" HOME BAKE


My favourite "Oatmeal Wholemeal Muffins" are a "Healthy Alternative " without the "coffee cream" to a busy life style....have it plain as "Breakfast on the GO " or  for Tea with friends topped with a topping of your choice......;-)))

(For people in a "hurry" and want a "QUICK FIX COFFEE KICK" just buy a ready made sponge cake and top with the coffee icing , details as given below BUT there is a world of difference in this and my original recipe;)):

Baking time : 45 Minutes
Preparation time : 10 minutes


Ingredients  for the muffin mix :


1.Self Rising Whole mean flour : One and a half cup
2.Eggs : 5-6 (6 egg white & one yoke)
3.Brown Sugar : Half a cup
4.Oats -1 cup
5.Vanilla : 1 table spoon
6.Cinnamon : half a tea spoon (Optional)
7.Butter : 100 grams /Cooking oil half a cup

Ingredients for the Icing :

1. Coffee Powder : 1 table spoon
2. Icing sugar 100 grams : 1 cup
3. Whipped cream
4. Milk
5. Egg white : 1 -2

Preparation :

• Thaw the butter to room temperature. Cream the butter/low fat spread (30 grams) or oil (half a cup) with the brown sugar (half a cup) into a smooth lump free mix .
• Separate the egg whites from the yokes and whip up to get stiff peaks as show in the pic.
• Mix 1 table spoon of coffee with 1 table spoon of whipped cream ,milk & One cup of icing sugar , fold in 1 egg white whipped up to a stiff peak , mix well in a blender and keep in the fridge to set.
• In a bowl add 1 cup of self rising flour , half a cup of milk, the creamed butter and sugar and mix well with a cake beater . In the meanwhile gently fold in the whipped egg whites , add one table spoon of the vanilla essence (if you wish), cinnamon powder (I like it in everything) or half a table spoon of coffee powder.
• Whisk gently to get in the air bubbles in and to form a smooth flowing mixture with no lumps.
• Pour into moulds of your choice to set.

Bake in a pre set 200 Degree C Oven for 5 minutes on high and then lower the temperature to 180 Degrees and bake for another 40 Minutes until the top turns golden brown and crusty and your knife when inserted comes out clean ....

Cool and top with the Iced Coffee mix and whipped cream and serve with some home made indulgent Coffee Frappe topped with whipped cream and cofee   ...and "forget about all the calories" and Enjoyyyyyyyyy.....LOL ;-))))

NUTMEG,CARDAMOM &CINNAMON INFUSED COCONUT/RICE PUDDING : My Homestyle fusion

NUTMEG, CARDAMOM & CINNAMON INFUSED COCONUT /RICE PUDDING : My personal favourite.....(Indian/Western fusion)


This is one of my signature "Rice Puddings" , which is a "fusion" of flavours and "aromas" and quite yummy especially for all coconut lovers ....generally made from "leftover boiled rice".

Cooking time : Around 1 minute
Dessert for 3

Ingredients :

1. Nutmeg : 1 grated (half)
2. Cardamom :pods 6-7
3. Cinnamon :grated (half a spoon)
4. Dessicated coconut 100 grams + 100 grams of condensed milk 
5. OR coconut milk -1 small tin around 100 grams, use half 
6. Boiled Rice : 100 grams
7. Brown/White Sugar: Half a cup (Not required if you are using condensed milk) 

Preparation :

In a food processor  ,add the boiled rice and 50 grams of coconut milk along with the cardamom removing the cover, grated nutmeg, half a cup of sugar, a dash of cinnamon and puree the mixture  into a fine paste .

Cooking :

In a 1100 W Microwave oven , mix the entire ingredients together and cook for 15 seconds. Stop, stir and recook for another 20 seconds . if it becomes too thick add a little more coconut milk (3-4 table spoons) to make it semi solid and cook for another 30 seconds. Cool and pour in serving bowls and set in the refrigerator for 45 minutes to an hour (Its better cold). Can be served hot or cold ,topped it with grated nutmeg and cinnamon....Enjoy ............................;-)))

LEMON BUTTER CREAM SLICE CAKE LACED WITH CREAM & STRAWBERRY: MY HOMEBAKE

LEMON BUTTER CREAM SLICE CAKE LACED WITH WHIPPED CREAM AND STRAWBERRY : MY HOME BAKE :


Although this is my Home Baked Slice cake, you can whip the  "TANGY " Lemon Butter Cream and top it with any fruit /Lemon over any thing from a Sponge cake ,to muffins or even Waffels for that matter...

Time : 5 minutes

Ingredients :


1.Lemon: 3-4 Large
2.Butter 100 grams
3.Grater
4.Icing Sugar : 150 grams
5.Fresh Cream
6.Egg : 1


Preparation :

• Cream the butter (around 30 grams) and Icing sugar (I cup), (Thaw butter at room temperature), mix with icing sugar to a smooth paste . Separate the egg yoke from the egg white and whip up the egg white to form stiff peaks and then gently fold into  the mixture
• Squeeze out the juice from 1.5 lemon in the mixture, grate the lemon zest/rind of 3-4 Lemons and add in the mix.
• Mix with a dollop of fresh cream and mix well into a smooth paste .Keep in the fridge to set.
• Apply on either home baked cake & cooled muffins or ready made Sponge cake....
• Lace with whipped cream and top with the lemon slices or fruit of your choice.....Viola....short and easy, your "Tangy" Lemon Butter cream cake is ready"......;)))

UPSIDE DOWN STRAWBERRY  & BANANA FROZEN YOGHURT : 

Preparation time : 5 minutes
Freezing time : 30 minutes
Ingredients:

1. Fresh Strawberry : 150 grams
2. 1 Banana
3. Plain yoghurt : 250 grams
4. Whipped Cream
5. Nesquick Strawberry flavour
6. Sugar (Optional)

In a food processor puree the washed strawberry (removing the stalks) , and half a banana ...add 2.5 table spoons of Nesquick in place of sugar ( or add sugar to your taste , around 2 table spoons) and 250 grams of the plain Yoghurt and puree well into a smooth thick paste.  Immediately freeze in containers of your choice. 

Serve when set upside down topped with the whipped cream and sprinkle some Nesquick.......and Viola...its ready....;-)))