“LEMON TARTS”.. Crispy little tarts filled with refreshing lemon curd and topped with tiny butttercream dollops… made by me from scratch.. Lemon tarts : For the lemon curd filling : Eggs – 3 Lemon juice – 1/3 rd cup Sugar – 3/4 th cup Lemon zest – 1 tbsp Butter – 4 tbsp Tart crust : Flour (maida) – 400 gm Cornflour – 30 gm Butter (soft) – 250 gm Egg – 1 Egg yolks – 2 Icing sugar – 50 gm 1. Whisk the eggs, lemon juice and sugar together in a stainless steel saucepan. 2. Now heat this mix in a double boiler while continuously whisking it so that eggs don’t curdle. 3. The mixture will eventually thicken like a sauce and sugar will get dissolved. This will take about 10 minutes. 4. Switch off the flame and then add the butter and lemon zest, mix it till everything comes together. 5. Now cover the layer of the lemon curd with a cling film to avoid forming of the skin. 6. Now let it cool and chill in the fridge. It stays good for 1 week. 7. To make the the crust, whisk the butter and icing sugar 8. Then add the maida cornflour to the butter mixture and mix. 9. Add the egg and egg yolks to the above and form a dough. 10. Knead till everything is mixed and wrap it with a cling film and refrigerate for 1 hour. 11. Roll out the dough and cut small tart pieces using a cooking cutter. 12. Chill them for 30-35 minutes and bake them for 2p min, in a preheated oven at 170℃. 13. Now cool them. Pour the lemon curd into a piping bag and pipe them into the tarts. 14. Now decorate with little butter icing or whipped cream or some fruits. I have put a tiny dollop of butter cream and a tiny chocolate chip on top. Butter – 1/2 cup Icing sugar – 2 cups Vanilla – 1/2 tsp Cream – 2 tbsp Green food color – few drops (this can be avoided or any color of personal choice can be added) 1. The butter should be soft or at room temperature. Whisk it till it is soft. 2. Add the icing sugar and whisk till mixed. 3. Add vanilla extract and the cream, whisk it till it is fluffy enough. 4. Add the color and give a final mix. Put it into a piping bag and pipe small dollops on top.
Pizza tarts : For the pizza dough : Maida – 1.25 cups Yeast – 1 tsp Salt Milk – 1/2 cup Sugar – 1 tsp Olive oil Oregano Chilly flakes Grated cheese Chopped onion Chopped bell peppers 1. To make the dough, activate the yeast using warm milk, sugar. Once activated , mix it with flour, salt and knead a soft dough. Apply some oil and leave it to rise, in a warm environment. 2. After 2 hrs, roll the dough and place it in the greased tarts case. Cut the extra dough hanging out of the case. 3. Put some chopped onion, bell peppers, grated cheese. Sprinkle oregano and chilli flakes.. 4. Bake them at 220℃ for 20-25 minutes. Cheese twirls : Grated cheese (the best one is Parmesan for this, if not available any other cheese can be used). 1. Line a tray with butter paper, make markings of circle on it. 2. Put grated cheese in the marked circle and grill them in a preheated oven at 220℃ for 5 minutes. 3. Cool them for a minute and with a help of a knife, lift it and place it on a cylindrical surface like a rolling pin. Let it cool, so that it forms the shape of a twirl. To assemble, take a pizza tart, put a dollop of mayonnaise on it and garnish it with the twirl.
It’s an easy way to make the delicious Indian dessert
The weather demands for something crispy and delicioussssss… Made, “CHEESY CORN BALLS” crunchy coating with luscious corns with cheessseee inside… Cheese corn balls : Ingredients: Boiled corns – 1/2 cup Mashed boiled potatoes – 1 Chopped ginger – 1/2 tsp Garlic powder – 1/4 th tsp Pepper powder – 1/2 tsp Cornflour – 2 tbsp Coriander leaves (chopped) – 3 tbsp Salt Cheese cubes – 2 Outer coating : Maida Water Breadcrumbs Refined oil 1. Mix mashed potato, boiled corns, chopped ginger, garlic powder, pepper powder, salt, cornflour and coriander leaves. 2. Make little balls out of the above dough. 3. Cut the cheese cubes into smaller cubes and stuff each corn ball with cheese and reshape them. 4. Make a thin batter with maida and water. 5. Dip the balls in the maida batter and coat with bread crumbs. 6. Refrigerate for 10 minutes and deep fry them in very hot oil, serve.
Whilst the mango is ruling the summer, there is this one humble fruit that us available probably in all the seasons and has one of the most refreshing flavours… Made, “ORANGE CUPCAKES with ORANGE ICING”.. Fluffy cakey dessert for tonight..
Falafel TIKKIS : Boiled kabuli Chana – 1 cup Chopped onion – 1 Chopped ginger – 1 tsp Chopped garlic – 1 tsp Chopped green chillies – 3 Salt Tahini paste (roasted sesame seeds ground with little oil to form a paste) – 2 tsp Refined oil Maida/cornflour – 2 tbsp 1. Mash the boiled kabuli Chana in a mixer grinder to form a coarse paste. 2. Now mix it with rest of the ingredients and shape to form TIKKIS. 3. Now shallow fry them in little oil. Serve. Masala croutons : Bread slices Pepper powder Red chilly powder Salt Refined oil 1. Cut the bread slices into desired shapes and shallow fry them in little oil. 2. Sprinkle salt, pepper powder and red chilly powder onto them. Serve. Yoghurt dip : Hung curd – 1/2 cup Olive oil – 3 tbsp Salt Sugar Pepper powder 1. Beat the hung curd with a spoon and slowly add oil and keep beating. 2. Add rest of the ingredients according to personal taste and mix. Serve.
A delicious and light dessert made with two types of chocolate to satisfy the chocolate cravings.
This is an easy and delicious dessert to make. Using the mangoes that are in season to top the home made meringue base. Not overly sweet and perfect party dessert for all times.
The heat is getting unbearable with each day and somehow ice creams seem to be way to beat the heat a little… and nothing delicious like some home made ice cream.. “OREO ICE CREAM”… Home made ice cream with chocolatey oreo biscuits…
“CHOCOLATE & PEACH CUPS, With Chocolate twirls “… Edible chocolate cups, filled with peach anglaise, topped with peaches and cherry , and a chocolate twirl… Chocolate cups with peach anglaise : Ingredients : For the peach anglaise : Delmonte Peach halves – 1 cup Sugar – 1 cup Milk – 500 ml Egg yolks – 2 Cornflour – 1 tbsp Vanilla extract – 1/2 tsp Whipping cream – 1/4 th cup 1. Make a puree of the peaches. Heat in a non stick saucepan with 1/4 th cup of the sugar. 2. Cook till the sugar is dissolved and the mixture is thick. It takes about 10-12 minutes. Let it cool. 3. To make the custard, boil the milk with rest of the 3/4 th cup of sugar, simmer and stir till the sugar is dissolved. Remove it from the heat . 4. Meanwhile, whisk the egg yolks with the cornflour and slowly add the milk mix into it while whisking the yolks. 5. Once mixed pour this mixture into the saucepan and heat on a low flame. 6. Add the vanilla extract and cook till the mixture is thick. Let it cool. 7. Mix in the cooked peach puree into the custard mix and stir. Refrigerate in the fridge for few hours. 8. Whip the whipping cream and fold it into the custard and pour it into a piping bag. Chocolate cups and chocolate twirls : Dark cooking/compound chocolate – 1 cup 1. Melt the chocolate using double boiler or microwave. 2. Take silicone cupcake moulds, and pour a small ladle of the liquid chocolate into each of them. 3. Swirl the mould in such a manner that the chocolate coats the walls, turn the mould and remove the excess chocolate. 4. Refrigerate for 20 minutes and slowly demould the chocolate cups skillfully. 5. To make the chocolate twirls, pour the melted chocolate into a piping bag, make a tiny cut at the bottom and make swirls using the bag, on a butter paper. 6. Cool it and remove the twirls from the paper. Assembly : Delmonte Peach halves Red cherries 1. Take each chocolate cup and pipe the peach anglaise (custard mix) into it. 2. Decorate it with tiny pieces of peaches, cherry and a twirl.