Indian Kheer With Puri...

I adore rice puddings. I have discovered that  many countries have some sort of rice pudding in there cuisine. Kheer is an Indian version of rice pudding. This sweet milk based dish is thickened with  rice, and flavoured with cardamom and rose water, enriched with cream and made even more delicious with the addition of pistachios and almonds.

This dish is either served as part of a meal or as a dessert after a meal. I serve it with Puri, an Indian fried bread.

What I love about this dish is the flexibility. You can choose to thicken your kheer with either rice, vermicelli of sago. You can also add whatever nuts or flavouring that you desire. This dish can be served either hot or cold.

The rice is usually cooked in the milk, but I prefer to cook the rice in water and then add the milk as hastens the cooking time slightly.

Ingredients for Kheer:
1/2 - 3/4 cup of jasmine rice (or use any other soft cooking rice)
1 litre milk (preferably full fat)
1 385 gram tin of sweetened condensed milk (or to taste)
250 ml whipping cream
1 tablespoon ground almonds
1 teaspoon ground cardamom
1/2 cup sliced skinless almonds
1/2 cup sliced pistachios
1 tablespoon Charoli nuts, optional*
A splash of rose water
Extra pistachios for garnishing

Rinse and soak the rice in hot water for about 20 minutes. Drain the water and add the rice to a heavy based pot. Cover with fresh water, and boil until most of the water is absorbed. And the milk and cook over low heat for about 40 minutes. Stir regularly to prevent the milk from scorching. The rice should be really soft and mushy. Add the condensed milk, cream, ground almonds and cardamom. I give the kheer a quick whizz with a stick blender at this stage. Do not blend for too long as you want some texture. Just a quick pulse for a second or two!cook for 10 minutes, then add the remaining nuts and the rose water. Cook for a further 5 minutes. Serve in cups or bowls with some extra pistachio sprinkled over.

* Charoli is a type of nut from India. Also known as chironji, they are creamy white tiny round nuts, with a brown skin. Their texture is similar to pine nuts, although they are closer in flavour to almonds. They are available at Indian grocers.

PURI:
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon  sugar
1 teaspoon cumin seeds, optional
3 tablespoons butter
Cold buttermilk to make the dough
Oil for deep frying

 In a large bowl, combine the dry ingredients. Rub in the butter. Add enough  buttermilk to make a
soft dough. Cover the dough and set aside for an hour. Divide the dough into 6 equal parts. Form into little balls. On a lightly floured surface, roll each ball into a circle, about 3mm thick. Using a pizza cutter or a knife, cut each circle into 4 wedges. You can also cut out shapes using a cookie cutter if desired. Heat oil in a small pot, over medium heat. Fry the puri, 1 at a time, until puffed up and pale gold in colour. This only takes a few seconds on each side. Drain on paper towels.

Custard Apple Ice Cream Pops...

Custard Apple is not a fruit that we see regularly at the markets, so when I saw some a few weeks ago, I was delighted! Also known as Cherimoya, it is pale green in colour, with a creamy flesh, and several large seeds. The fruit is best eaten when really ripe and soft. The flesh has a somewhat tropical in taste, faintly reminiscent of a mixture of pineapple, mango and something else that I cannot quite place. Banana perhaps?
Note that the custard Apple in this recipe can easily be replaced with the puréed flesh of a large mango.
 I placed the churned ice cream into Popsicle moulds, but you could easily place it into a container and serve it by the scoop.

Creamy custard apple and lime ice cream

2 large ripe custard apples
Finely grated zest of 1 lime
250ml full fat milk
200ml cream
50g sugar
2 egg yolks
50 g good quality white chocolate
Zest of 1 lime, extra

Cut the custard apples in half. Remove the pulp and place in a sieve. Press down with a spoon, reserving the juice. Discard the seeds. Add the lime zest to the custard apple and refrigerate until needed. Place the milk and cream in a saucepan, and bring to a simmer over low heat. Meanwhile, whisk the sugar and egg yolks until pale and thickened. Slowly add the milk and cream mixture, and whisk until combined. Pour the mixture back into the pan, and place over low heat until the mixture thickens slightly. Remove from heat and strain into a clean bowl. Leave to cool. Refrigerate until well chilled, then stir in the custard apple purée. Churn in an ice cream machine. Place in Popsicle moulds and freeze until solid. Decorate with melted white chocolate and the extra lime zest.

Rose & Raspberry Sorbet Popsicles...

I love popsicles...I make them all Summer long (and Winter!). I find that they are so much easier than scooping ice cream or sorbet into a bowl, less fuss, less hassle, less mess and no melting, half empty tubs forgotten on the kitchen counter...

1 Cup of sugar

1 Cup of water

2 Tablespoons of honey

2 Tablespoons of lemon juice

400 grams of raspberries,fresh or frozen

1 Cups of water, extra

1 Tablespoon of rose water, or to taste

If using frozen raspberries, allow to defrost. 

To make the sugar syrup, bring sugar and water to a boil in a saucepan over low heat, stirring constantly until sugar has dissolved. As soon as it comes to a boil, remove from heat and stir in the honey and lemon juice. Allow to cool completely. 

Blend the raspberries with the remaining cup of water. Push through a fine mesh sieve. Discard the seeds. Whisk in the sugar syrup and chill well. Just before churning, stir in the rose water. Freeze in an ice-cream machine according to manufacturers instructions. Set in popsicle moulds, or alternatively,scoop into a tub.

Note: If you are using popsicle moulds, you do not HAVE to churn in an ice cream maker. Simply pour the mixture directly into the moulds,but I find that the texture is much nicer when churned.

If You Make One Thing This Week...A Dreamy Dessert...

Rose, strawberry and pistachio...Give me this combination of flavours any day! This meringue roulade is divine...A delicate meringue filled with a rose flavoured mascarpone creme and luscious strawberries, its pleasing to the eye and the palate. Just thinking about it makes me drool...This dessert is sure to make everyone ooh and aah! I really love this and I'm sure you will too! Go on...give it a try. Happy Baking!

Ingredients

Meringue 

4 egg whites

250 g caster sugar 

1 tsp vanilla extract 

1 tsp white vinegar

1 tsp cornflour

Mascarpone Creme

100 g mascarpone

1 tbsp icing sugar

1  tbsp rose water

400 ml whipping cream

Filling and Topping

200g strawberries, hulled and cut in half

1 tbsp sliced pistachios

Some crystallised rose petals

Icing sugar, for dusting over

Method

1. Preheat an oven to 160C/140C fan/Gas Mark 3.

2. Line a 33cm x 24cm swiss roll tin with greaseproof paper, allowing it to overlap above the sides of the tin.

3. Whisk the egg whites with an electric mixer until they begin to firm up. Add the caster sugar a  spoonful at a time, whilst whisking. Continue whisking until you achieve a firm, glossy meringue. Gently fold in the vanilla, vinegar and  cornflour. Spread the meringue into the prepared tin and level with a palette knife. Bake for 30 minutes (be careful not to overbake, it should still be soft). Allow the meringue to cool in the tin.

4. invert the cooled meringue onto a fresh piece of baking paper and carefully peel off the lining paper.

5. For the mascarpone filling, place the mascarpone cheese in a mixing bowl with the rose water and icing sugar and whisk to combine. Add the whipping cream. 

6. Whisk until the cream just holds its shape. Spread most of the cream over the meringue, reserving a few tablespoons. Scatter over most of the strawberries.Using the paper to assist you, roll up the meringue along its long edge. Transfer the log onto a serving plate. Top the meringue with the remaining cream. Chill for at least 30 minutes.

7. To serve, dust with icing sugar, scatter with the remaining strawberries, the pistachios and the rose petals. 

NB: The recipe is adapted from Plenty More by Yotam Ottolenghi (have I mentioned how fab this book is?). The original recipe uses raspberries instead of strawberries, which are just as delicious. I've also replaced the dried rose petals from the original recipe to crystallised petals which are really simple to make. I'll try to post a 'how to' soon, but it is basically rose petals brushed with a little bit of egg white and dipped in superfine/caster sugar.

  

If You Make One Thing This Week...A Mess You Wouldn't Mind Making...Eton Mess...

Happy Tuesday friends! I have so much planned for this week, that I hope I can accomplish it all!

Have any of you bought the new  Nopi cookbook by Ottolenghi yet? If you haven't, do yourselves a favour and get it! What a treat!

Many of you sent me messages requesting the recipe for the Eton Mess that I posted last Friday. I have adapted this recipe from the Nopi cookbook.

Whilst this recipe may seem like too much of trouble, as it has so many elements, most can be made ahead of time and simply put together at the last moment... Come to think of it, all the elements can be prepared beforehand. I made homemade meringues as I love the texture of them - crisp on the outside and gooey inside, whilst the bought ones simply crumble to nothing and only add sweetness to the dessert, without adding any texture. But, feel free to buy them if you like.

The different elements are, sorbet, meringues, pomegranate syrup, mascarpone cream, strawberries, raspberries, pomegranate rubies, rose petals and pistachios.

I know it seems shocking to use pomegranate molasses and sumac in a sweet dish, but please, please, please DO NOT omit it! It adds the most amazing depth of flavour.

This recipe serves 6 to 8

Mixed berry sorbet:

1 cup raspberries
1 cup blueberries
1 cup blackberries
1 cup strawberries, hulled
1 tablespoon lemon juice
1 cup caster sugar
300 milliliters water
1 tablespoon glucose syrup
1 teaspoon rose water, optional

Place all the berries in a bowl. Add the sugar and allow to macerate for 1 hour. Add the water and glucose and purée in a blender until smooth. Strain through a sieve to remove seeds. Chill thoroughly.
Add the rose water, if using, and churn in an ice cream maker, following manufacturer's instructions.
Sorbet can be made several days ahead. Once frozen, scoop out and place in a silicone lined plastic container. Cover and return to freezer. Your sorbet is now ready to serve.

Meringues:

2 egg whites
1/2 cup caster sugar
1/2 teaspoon white vinegar

Preheat the oven to 120 degrees centigrade. Line a baking sheet with  silicone paper.Whip the egg whites until stiff peaks form. Gradually add the sugar and whisk until thick and glossy. Add the vinegar with the last batch of sugar. Place teaspoonfuls of meringue on the lined baking sheet. Bake for 30 minutes, then turn the oven off. Leave in oven to cool for several hours, or overnight.
Place in an airtight container. Meringues can be made up to three days ahead.

Pomegranate syrup:

2 tablespoons caster sugar
2 tablespoons boiling water
2 tablespoons pomegranate molasses
1 teaspoon sumac

Combine the sugar and the water. Stir till sugar is dissolved. Stir in the molasses and sumac. Refrigerate till required.

Mascarpone cream:

150 grams mascarpone cheese
100 grams whipping cream
1 tablespoon icing sugar
1 teaspoon rose water

Whip the cheese, cream and icing sugar together, until soft peaks form. Stir in the rose water. Refrigerate till required.


To serve:

Sliced strawberries
Raspberries
Pomegranate rubies
Rose petals, use fresh or dried petals
Chopped pistachio nuts

Place a few strawberries and raspberries in a serving bowl. Top with few broken meringues. Add a tablespoon of the mascarpone cream,then drizzle with the pomegranate syrup. Add a scoop of sorbet,then some more fruit. Add another drizzle of pomegranate syrup, and finally sprinkle over the rubies, petals and pistachios. Serve at once.

If You Make One Thing This Week...A Chocolate Mousse Cake...

Phew! What a week it's been!!! On Monday morning we woke up to a power failure that lasted a miserable fourteen hours. As if that was not bad enough, an hour later our water was shut off without notice, until late yesterday. Add to that the scorching heat we're experiencing! What can I say? It's been a rough week... Naturally, there wasn't much cooking or baking happening in my home this week.

Has this ever happened to you that you make something regularly and then suddenly you can't stand the sight of it and can't even imagine ever making it again? Well that was the case with this choc mousse cake that I made last week. My family used to love this cake but I just couldn't bear the thought of making it.  On Friday, whilst going through my book,  I came across the recipe and decided to give it a go again. It goes without saying, that my family were really happy and surprisingly, I enjoyed it too! It took me almost five years to get over my choc mousse 'phobia"! Many of you have messaged me, requesting the recipe, so here goes...

Chocolate Mousse Cake
1 ready baked round chocolate sponge cake
1 quantity coffee syrup, see recipe below
5 large eggs, separated
1 teaspoon vanilla extract
120 grams caster sugar
2 teaspoons gelatine powder
1 tablespoon water
300 grams 70% dark chocolate, melted ( I used Valrhona, but any good quality chocolate will do)
30 grams butter
500 millilitres whipping cream , whipped to soft peaks

Coffee Syrup
1/2 cup of strong black coffee
1 tablespoon of sugar
Heat the coffee and sugar together until it comes to a boil. Set aside.

Place a 23 centimetre springform ring on a serving plate. Don't use the springform base. Slice off a 2.5 centimetre layer of cake and place it in the springform ring. Brush the cake generously with the coffee syrup. (Save the remaining cake for another recipe. Wrap well in plastic wrap and freeze if desired.)
Beat the egg yolks, vanilla extract and 30 grams of the sugar, until well combined. Meanwhile place the gelatine in a small bowl. Cover with the water and leave to sponge for a few minutes. Heat in the microwave until it it liquid again and add to the egg yolk mixture. Fold in the melted chocolate and
butter. Beat the egg whites and the remaining 90 grams caster sugar, until stiff peaks form. Fold a tablespoon of the whites into the chocolate mixture, (to lighten the mixture) then gently fold in the remaining egg whites. Lastly fold in the whipped cream. Pour the mixture over the cake and refrigerate for at least four hours to set it well. To unmold, run a small palette knife around the rim of the cake, loosen the springform catch and carefully remove the ring. Decorate as desired and serve...

Note: I dusted mine with cocoa powder and decorated it with chocolate covered coffee beans.

If You Make One Thing This Week...A Rice Pudding to Remember...

What a day! Do you experience days were everything goes wrong? You know, from the time you wake, everything is a disaster? Well, today was one of those days. I'm not sure how I managed to get through the day!

I had planned on doing a post on a rice dish that I was making today, and I burnt it! Whilst making the pudding, I dropped an egg and the milk boiled over! I'm really glad that the day is almost over!

Anyway, back to the pudding...This pudding is quite a simple recipe,  ( I always look for that) most of the ingredients can be found at home and it is so versatile. The friend, whose recipe this is, serves this hot, but I love it cold. It is great served warm in winter and cold in summer. This can be adapted to other flavours as well.

Rice pudding with Moroccan flavours 

2/3 cup rice (I use Thai jasmine rice)

1 litre full fat milk

250 ml (1 cup) whipping cream

3/4 cup sugar

1 1/2 teaspoons cornstarch (cornflour)

1/4 cup cold milk, extra

2 egg yolks

1/2 teaspoon ground cinnamon 

1 teaspoon orange flower water
Honey almonds, see below
Zest of 1-2 oranges

Place the rice in a pot. Cover with boiling water and boil for fifteen minutes. Drain the water out and place rice back in the pot, together with the milk and cream. Place over low heat and and simmer till rice is really soft. You may need to top up with a small amount of milk. Stir in the sugar. Combine the cornflour with the extra milk and beat in the egg yolks. Add this to the rice mixture and bring to a simmer, stirring constantly. Stir in the cinnamon together with the orange flower water. Pour the mixture into a large serving bowl or individual little bowls. Cool to room temperature, then refrigerate until well chilled. Decorate with the honey almonds and a generous sprinkling of orange zest.

Honey almonds

1/2 cup almonds

2 tablespoons orange blossom honey

Heat the oven to 180 degrees centigrade. Place the almond on a baking tray and toast until almonds are well roasted. Keep a close watch on them, as they can go from toasted to burnt and bitter in a flash. Heat the honey in a pan and add the almonds. Stir to coat and cook for a minute 

Remove from heat and set aside to cool.

Going to bed now...Hope tomorrow is a better day! Goodnight...

New Bowls and a Dessert ...

On Thursday, I went shopping with my daughter and I saw these beautiful  bowls. They were oval in shape and not too large...'Perfect for dessert', I thought. I have been looking around for clear glass bowls that would allow me to layer desserts but always found ones that were too large for individual servings. When I saw these, I knew that they would be perfect! Of course I bought them!

 I had planned on making a layered mousse on Friday, but time was short and I was babysitting Mommy.B's twins. And right royal little divas they are! They screamed every time I put them down!

Anyway, getting back to the topic of dessert, I whipped up these Muhallabiya. Best decision... My family were really pleased and loved them! They went down a treat! Silky and smooth, they satisfied a sweet tooth without being too rich and cloying. This recipe requires minimal preparation, and is quick and easy to make. Allow some time for chilling, though...I love this served ice cold.

Ready to be decorated...

First some crushed pistachios...

...Then some rose petals...

Some more pistachios, just because!

Muhallabiya recipe:

1 litre full fat milk

250 millilitres (1 cup) double cream

2/3 cup sugar

6 tablespoons cornstarch (cornflour)

1 tablespoon orange blossom water

1 tablespoon rose water

Pistachios and rose petals for garnish

Set aside a 1/2 cup of milk. Combine remaining  milk, cream and sugar in a heavy based saucepan. Place on medium heat, and bring to a gentle simmer.

Mix reserved milk and cornstarch to a smooth paste. Pour into the simmering milk, and cook over low heat, stirring constantly until the mixture thickens and is gently bubbling. Stir in the rose and blossom waters. Leave to cool slightly, before pouring into individual  serving bowls or into one large bowl.

Cool to room temperature, then chill until really cold. Decorate with rose petals and pistachios, and serve.

This recipe makes approximately 12 servings.

Note: This recipe can be prepared a  day before.

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If You Make One Thing This Week...Istanbul Nostalgia and a Turkish Rice Pudding.

The first time I had Sutlac was at a restaurant in Istanbul. Just one taste, and I was blown away.

I tried researching many recipes but none came close to what I had tasted there.Through trial and error, I have adapted this one and it has come pretty close to the one in Turkey. Go on, Give it a try!

Ingredients
1/2 cup of rice, washed and drained [I use jasmine rice]
1  to 1  1/4 cups of water
2  1/2 cups of full-fat milk
1  1/2 cups of cream
1 cup of sugar
1 tsp vanilla extract
3 tbsp corn starch, dissolved in a few tablespoons of milk
a cinnamon stick

Method
1. In a medium saucepan over high heat, bring the rice to a boil in the water. Lower the heat, cover and cook for about 25 minutes until the rice is tender.Add more water if required.
2. Add the  milk, cream,sugar, cinnamon stick and vanilla extract  to the rice. Then slowly add the dissolved cornstarch, stirring continuously. Cook for about 15 minutes, uncovered, stirring frequently.Remove the cinnamon stick.
3. Blend with a hand blender, being careful not to make it too fine.
4. Transfer the mixture into individual serving bowls or ramekins. Let it come to room temperature.
5. Place the puddings under a very hot grill/broiler until the tops start to take on a deep brown colour. A good blowtorch can also be used.
6. Refrigerate and serve chilled.

Note: This pudding is so glorious in its simplicity that I love serving it simply broiled with no garnishes or sides to distract from the creamy taste, but if you prefer then sprinkle with some cinnamon or even bright green pistachios and some rose petals. However you choose to garnish and serve, just make sure that it is really well chilled. It just tastes yummier that way.

Bon Appetit!

Cucumber Margarita Popsicles

In the heat of summer, when nothing seems to quench your thirst, these popsicles are guaranteed to make you feel as cool as a cucumber! Super easy to make and so yummy, they are totally worth trying. I use the Zoku Quick Pop Maker which freezes the pops in about 6 minutes (so nifty, I don't know how I lived without it!), but if you  don't own one, you can always use an ordinary popsicle mould.

My beloved Zoku...

INGREDIENTS
1/2 cup of sugar
1 cup of water
1 large cucumber, peeled and sliced
2-3 limes, squeezed (if unavailable, you can use lemons)
3-4 sprigs of mint

METHOD
1. In a small saucepan, combine the sugar and water. Allow the sugar to dissolve over low heat. Once dissolved, remove from heat.
2. Liquidize  the cucumber, mint, lemon juice and syrup until smooth.
3. If using a Zoku Quick Pop Maker, follow the instructions to freeze the pops or if you don't have one, fill an ordinary popsicle mould with the mixture and place in the freezer until frozen.

Makes about 9 pops, depending on the size of the mould.

Lemon Meringue Cake

This cake is a simply irresistible. Adapted from Feast by Nigella Lawson. It is a cake that is sure to become a favourite! Feel free to use a store-bought lemon curd but I have included an excellent recipe for one as well.

Ingredients
125 grams very soft unsalted butter
 4 large eggs,separated
 300 grams caster sugar,plus 1 teaspoon
 100 grams plain flour
 25 grams cornflour
 1 teaspoon baking powder
 ½ teaspoon bicarbonate of soda
 zest of 1 lemon
 4 teaspoons lemon juice
 2 teaspoons milk 
½ teaspoon cream of tartar
 150 ml double cream 
 150 grams lemon curd

Method

1.Preheat the oven to gas mark 6/200°C/400ºF. Line and butter two 21cm / 8 inch sandwich tins.

2.Mix the egg yolks, 100g cup of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again.

3.Divide the mixture between the prepared tins.  Spread with a rubber spatula until smooth.

4.Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g. Divide the whisked whites between the two sponge-filled tins,spreading the meringue straight on top of the cake batter.

5.Smooth the one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the tins into the oven for 20-25 minutes.`

6.With a cake-tester, pierce the cake that has the flat meringue topping to check it's cooked all through. The sponge mixture should not stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.

7.Unmould the flat-topped one on to a cake stand or plate, meringue side down.

8.Whisk the double cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and than spatula over the cream and top with the remaining meringue.

Lemon Curd
Ingredients
100 ml freshly squeezed lemon juice from 4-6 lemon
 zest of 2 lemons, grated
100 grams caster (superfine) sugar
2 large eggs
2 egg yolks 
85 grams unsalted butter, cut into cubes

Method
1.Save  about half the butter, mix all the ingredients in a saucepan. Cook over low heat, whisking constantly, until thickened.
2.Add the remaining butter and whisk until melted. Pour the curd through a sieve and into a bowl. Cover and let it cool to room temperature.
The curd will keep well, refrigerated, for a couple of days.