Sunday, July 20, 2014

EGG FREE FRUIT CAKE




This holiday season why not give this fruit cake a try by whipping one that is egg free and alcohol free. Just follow the simple directions and you'll have the best Egg Free Fruit Cake.

If you're looking for Egg Free Fruit Cake, this recipe is ideal for people who  prefer a lighter version. It's quicker and does not involve soaking of the mixed fruit for days or months but tasted as delicious as the traditional fruit cake.

For those who are allergic to dairy, replace yogurt with  soy milk, unsweetened apple sauce or pureed tofu.

EGG FREE FRUIT CAKE
Serves   :    6-7

1 1/4  cup plain flour
1/4  cup corn flour
1/2 cup melted butter or oil
3/4 cup  fine sugar/powdered sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup yogurt
1/2 cup mixed fruit
2 tablespoon raisin
4  red/green glace cherries  sliced
1 tsp vanilla extract



METHOD

Preheat oven @ 180 C and lightly grease your baking pan.

Beat melted butter with sugar until well mixed.

Whisk together yogurt  and baking soda. You will some bubbles appear on top.  Leave for 5 minutes.

Sift together both flour with baking powder and salt into mixing bowl.

Combine mixed fruit and glace cherries with 2 tsp flour, keep aside.

Now mix together flour mixture with wet ingredients, add the vanilla extract.

Fold  in mixed fruit and glace cherries. Stir to mix.

Pour mixture into prepared pan, bake for 40-50  minutes or until a skewer inserted comes out clean @ 180 C.

Leave in pan for 10 minutes before inverting the cake onto rack to cool.



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Sunday, July 13, 2014

CRUNCH DROPS



Do you have friends or family coming to visit? Treat them to some delicious and relatively healthy Crunch Drops  Cookies for dessert. These cookies are made with rolled oat and breakfast cereal (cornflakes). This recipe is very simple and not time consuming to whip up.

These are healthy, fiber packed, indulgent and delicious! Another tip, you must let them sit about 3 minutes in a pan after baking since they tend to break and still very soft before transferring them onto rack to cool. They are crunchy outside but chewy inside, great for morning tea or afternoon snack too.

CRUNCH DROPS
Yield  :  35-40 cookies

1  cup rolled oat
1 cup cornflakes crushed
3/4 cup   all purpose flour
125 g melted butter
1/2 cup  sugar
1/4 tsp salt
1/4 tsp baking powder
glace cherries for garnish



METHOD

Whisk together  flour, baking powder and salt n a mixing bowl.

Beat butter and sugar until well mixed.

Add the butter mixture to the the dry ingredients.

Add  in rolled oat and crushed cornflakes, form into soft dough.

Shape into 1.2 in balls then flatten slightly.  Garnish tops with glace cherries.

Bake for 15 minutes until  they become firm  @ 170 C.

Let sit in the pan for 3 minutes before transferring onto rack to cool.



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Sunday, July 6, 2014

COCONUT CREAM AGAR / AGAR2 SANTAN





With the temperature rising, it's time for a refreshing dessert. made of agar agar.   This  low calorie agar2 is derived from  natural water soluble fiber with no fat or starch.

Coconut Cream Agar  is simple to prepare and much healthier than the egg and cream type. What you need is to stir the mixture of agar2 powder, sugar and coconut milk until boiling and thicken, pour into your favorite mould and once it comes to room temperature place them in a refrigerator to chill.

Beside coconut milk, you can add canned fruit, corn, cocoa or even fruit juice to the jelly, the choice is endless, just use your imagination to explore this versatile dessert.


COCONUT CREAM AGAR / AGAR2 SANTAN

INGREDIENTS
Yield  :  12

12 g agar2 powder
1 liter water
230 g sugar (I used orange colored sugar)
200 ml coconut cream
food coloring if needed
jelly mould



METHOD

* Dissolve the agar2 powder with one liter of water in a deep pot.

* Add sugar and bring to boil, stirring constantly, add a drop of food coloring if needed, mixed well.

* Now add the coconut cream and bring to boil again.

* Pour into rinsed jelly mould and let them come to room temperature.

* Place the jelly in a refrigerator to cool.

* Serve cool.

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Sunday, June 29, 2014

ALMOND CHOCOLATE COOKIES



These Almond Chocolate Cookies are deliciously simple to make yet are elegant and tasty dessert.

The dough of these cookies can be prepared in advance, keep refrigerated for use the next day. Substitute your choice of nuts for the almonds if needed.

As we grow older, we tend to be more health conscious and avoid taking overly sweet desserts. This is the reason why I resort to make my own rather than buying the ready made cookies that are way too sweet.

ALMOND CHOCOLATE COOKIES
Yield   :    30 cookies

1/2 cup softened  butter
1/2 cup  fine sugar
90 g  almond strips
1 cup all purpose flour
2 tablespoon cocoa powder
1/4 tsp salt
1/4 tsp baking soda
extra almond for decoration




METHOD

Cream butter and sugar until creamy.

Sift flour, cocoa, salt and baking soda into a mixing bowl.

Now combine butter mixture with dry ingredients. Mix in almond strips. Stir to combine  Preheat oven @ 160 C.

Shape into 1 in ball or use cookie cutter, flatten them slightly then dot each cookies with  almond strips and place onto baking sheet.

Bake for 15-20 minutes. Gently  transfer onto rack to cool..


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Sunday, June 22, 2014

BUBUR SUJI / SEMOLINA KHEER



One of the most popular desserts during Ramadan is this Bubur Suji that was made with semolina, milk and sugar.

It is fairly simple to make  but care should be taken once you've added the semolina to the hot milk. You need to stir constantly to avoid lumps and sticking to the bottom of the pot.

If you're not keen to use the ghee. just dry roast the semolina  until  you get nice aroma also you can bake  the almond  instead of frying.

Bubur Suji is individually served in a small bowl/cup and garnish with raisin and nuts.


It tends to thicken up  as it cools down. No worries, just add some milk or hot water to get the pouring consistency again.

Bubur Suji can be served either hot or cold.

BUBUR SUJI / SEMOLINA KHEER
Servings  :    3-4

1 cup semolina
1/2 cup sugar
5 cups milk
2 tablespoon raisin
2 tablespoon almond silvers
1/4 tsp rose water/essence
pinch of salt
yellow food coloring
2 tablespoon ghee (optional)

DIRECTIONS

Heat the ghee, fry the raisin and almond till golden brown.  Remove raisin and almond onto a plate.

In the same pot, add in semolina,   roast until  semolina  emits nice aroma.   Remove.

Bring milk to a rapid boil, gradually add the semolina, continue stirring to avoid lumps.

Add in sugar, salt and coloring  stir until sugar is dissolved.

Mix in raisin, rose water/ essence  and almond silvers. Remove from heat.

At the time of serving, garnish with almond and raisin.  Serve it hot or cold.



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