Wednesday, September 10, 2014

Croissant Pudding

Simple warm Vanilla Croissant Pudding with ice-cream
My version


Hi! :) Back after a long break.. Had been living out of a suitcase on and off for more than two months now. That sort of a life is sometimes great, 'coz for me, travelling is endorsing a change as a much needed evolution. ;) New places, new experiences, new environments, new lifestyles and so on.. But, after a while, I crave to get back to a normal routine life, wherein I can settle down, sleep peacefully on my own bed, relax and be able to think, have an organized life, catch up with family and friends, have time to unleash my creativity and above all COOK!! When cooking something new doesn't happen and I am overloaded with so much to finish and catch up on, blogging too hauls off!! That is why I go missing sometimes!! ;) :)

Well, coming back home is a warmth to the heart and so I am here with a heartwarming recipe as well.. :) Extremely simple indulgence.. Welcome back to my kitchen! :)

Ingredients :









Plain butter croissants
-

3 medium sized

Sugar
-

50 g

Salt
-

A pinch

Fresh cream
-

100 ml

Vanilla essence
-

1 teaspoon

Full fat milk
-

100 ml

Butter
-

To grease the baking dish






Preparation Method :

Grease the baking dish with some butter.


Tear apart the croissants into chunks to almost fill the dish.


Whisk up the eggs in a bowl. Add the sugar and the salt. Give that another quick blend.


Add the fresh cream and whisk in.


Add the vanilla and milk. Whisk all that well.


Pour the mixture evenly onto the croissants.


Press down and let the croissants absorb in the mixture. Allow that to sit for 2 minutes and then sprinkle some sugar evenly on top.


For best results, I'd recommend baking this pudding in an oven. However, if you do not have an oven, you could also bake this in a microwave. But, I cannot guarantee a light, fluffy pudding with a crisp surface in that case. It might turn out a bit soggy when baked in a microwave.


Preheat  the oven in either case on 180 degree centigrade. If you are baking in the oven, bake on 180 degree centigrade for 20 minutes. If you are using the microwave, bake on 200 degree centigrade for 10 minutes. Again, baking time could vary in different microwaves.


Its best to have this pudding warm.



Scoop out some pudding onto a plate. Serve with some nice vanilla ice-cream. MMmm... True indulgence! :)



Sunday, June 8, 2014

Angel's Baked Eggs

Savoury, healthy and classic baked eggs
My recipe


The blissful part of a weekend is waking up late, ;) past the breakfast hour, too starving to wait for lunch and so brunch it usually is.. :) Free of all week's hurries; chit chatting and laughing away with family and slurping delicious food together!! :)

This dish is something that's often on the menu for a lazy weekend brunch at my place. But, you could also serve this savoury, baked egg dish packed with a healthy amount of veggies for breakfast, lunch or dinner.. An any time meal! :)


No! this is not Shakshouka nor Mexican eggs. Neither is this dish inspired from them.. It's The Angel's baked eggs.. :) The name has a surreptitious tale of a little girl who bravely fought and surpassed a nightmare solitary! ;) 

Ingredients :









Bell peppers (yellow, orange, green and red)
-

1/2 of each

Button Mushrooms  
-

1 cup chopped

White or brown onion
-

1/2 or whole

Tomato
-

1 large

Cilantro / Coriander leaves
-

A handful (coarsely chopped)

Sesame seeds
-

1 teaspoon

Salt
-

To taste

Black pepper (freshly ground)
-

As required

Dried Oregano
-

1/2 teaspoon

Black olives
-

1/2 cup

Fresh eggs
-

5 or 6 nos.

Oil or butter
-

As required


Preparation Method :

Wash and chop all the Veggies. You could either bake the eggs in the oven or slow cook them on the stove itself. If you prefer baking it in the oven, set to preheat at 180 degrees now. Make sure you use an oven-proof skillet in that case.


 I simply loveeee colours in my food! Natural, healthy colours I mean! :)



Roughly crush the sesame seeds to release the flavour and oils. In a hot skillet, pour in some olive oil or melt some butter and add the sesame seeds.


When it begins to sputter, add the onions and sauté on high for half a minute. Then add the Mushrooms and sauté until all the water evaporates and the onion and mushroom being to brown.


Then add the chopped peppers. Season with salt and pepper. If you like the dish a bit spicy, add more pepper.


Add the dried oregano and sauté until the bell peppers too are well roasted and the oil begins to clear at the bottom of the skillet.


Move the veggies to a plate. and retain the oil in the skillet and reduce the heat to medium.


Lay the sliced tomatoes on the pan and cook for a minute. Then turn them over.


Sprinkle some cilantro over the tomatoes. Season with a pinch of salt and some pepper.


Top that with the roasted veggies and top with some olives.


Make five or six gentle depressions on the surface of the veggie mix with your spatula and crack open an egg each into them, so that the yolk sits well into the veggies.


Sprinkle on the rest of the chopped cilantro and if baking, bake in the oven for 5-6 minutes if you'd like your yolks half done, or 8-10 minutes, if you like your yolks almost well done. If you prefer cooking on the stove itself, reduce the heat to low and cover with a tight lid and slow cook for 5 minutes.


Then turn off the heat and do not open the lid until another 5 minutes. Allow it to cook in the remaining heat inside.


This is a meal in itself. If you like to have some carbohydrates, you could have it with breads of your choice. 


Enjoy with a refreshing glass of smoothie / fresh fruit juice / coffee or tea. If you'd like to have an elaborate meal, you could serve it with garlic bread! It's awesome! :) 


Wednesday, June 4, 2014

Berrynana Smoothie

Raspberry, Banana and Dates smoothie 
My version


Summer's hiking to its peak.. In the middle of summer, who wouldn't crave for a glass of anything chill to quench their thirst and boost their energy.. and what if it is super delish? :) Sounds appetizing, doesn't it?? It definitely is! Don't be puzzled.. there's no word called 'Berrynana'! ;) 

Charge yourself with this power packed, flavorful and healthy smoothie. Just the right thing for this summer.. This is an extremely simple smoothie, made with frozen raspberries, bananas and dates. If raspberries aren't available in your location, you could also use strawberries. Make sure its ripe and sweet though.

Let me borrow some of my mom's health benefits tips she enlightens us with, for this recipe :) Bananas are a great base for any smoothie, giving it a thick and creamy texture. At the same time, they are a good source of fiber, potassium, vitamins B6, C and antioxidants. Raspberries!! Need I say more about it's amazing flavor and tang! In this part of the world I live in, getting fresh yield raspberries is impossible. Imported fresh packs are available, very expensive though. But, for smoothies, I prefer having the frozen pack stocked in my freezer. Have read that raspberries are a good source of antioxidants, fiber, magnesium, vitamin C, folic acid, iron etc. and have anti-inflammatory properties.

I try avoiding sugar.. not 'coz of the health risks though ;) Let me be honest, I live more on ice-creams than I do on regular meals! :D Ice-creams are a weakness for me, especially during summers. Ah! I do that and make up for that by skipping sugar in juices and smoothies. I know there's no point! :D All my smoothies are naturally sweetened. Most often its either dates or honey. Trust me, the combination of Raspberries, bananas and dates is simply mind-blowing! It gives you the punch you need for the summers. Other than sugar, dates are a great source of energy and fiber, essential minerals, iron, calcium, sodium, potassium, zinc etc. It also contains vitamins such as thiamine, riboflavin, niacin, folate, vitamin A and vitamin K.

If you don't want milk, you could very well avoid it. Maybe you could substitute that with soy milk or almond milk or just add water. Choice is yours.



To serve two :

Ingredients :









Banana
-

2 nos.

Frozen Raspberries
-

A handful

(If you are using Strawberry)
-

A handful

Dates
-

3-4 nos. Seeded.

Milk
-

As you prefer

Water
-

1 cup







Preparation Method :


Blend everything together well. 


Make sure you add water checking the consistency. Smoothies are thick and creamy. So be sure not to add too much water and ruin the drink. 


You could spoon out a little and taste before you pour out into a glass. Add more dates for extra sweetness.



Hope you enjoy this refreshing smoothie! :)


Wednesday, May 28, 2014

Pineapple Pudding

Simple pineapple and cream pudding
Shared version


As I just sat down to write this recipe, I have a stream of nostalgia gushing down. There are some people who come by in your life as total strangers, but turn out to be an inevitable part of your life. So did I meet this little one year old charm and her young and cheerful mom more than 2 decades ago.. :) Today they are one of the closest to my heart! Shajeena and her daughter Shadin. Shadin has always had a place of a sibling in my house and seen her grow from the little one year old toddler to a doctor now.. :) Her name deserves a mention on this blog, 'coz she was the first to whom I revealed my idea of starting a blog to. No doubt, she was the right person! The step-by-step pictorials, was her suggestion. She had great faith in me and was and is always there to give me the right boost and push I need! :) Love you Sha! :)

Shajeena, her mom, is a dentist by profession, a homemaker, a mom of two! Oops! four! ;) her darling cats included! :) and a woman whom I have never seen sit idle! Utterly enthusiastic and always on her toes.. She's either at work, or cooking, or shopping, or cleaning and trust me, the list would never end! Yes, a superwoman in the literal sense! A humble human being I truly adore. We could go on and on talking to one another for hours without the scarcity of topics and we ought to catch up atleast over the phone once in a while to share all of each other's life's happenings :) That's something very contrary to the me most people know of, who is impatient and restless when it comes to talking over the phone! Well, that might explain the comfort I find in her company.

Not even she would have realized the influence she has been and a part she has played in molding me into the person I am today. Someone who has encouraged the creative side in me with lots of motivation and I have indeed picked a few things down the lane from her. This Pineapple pudding being one!! :) Yes, I learnt this from her. With a couple of innovations here and there, the basic recipe sticks to its origin. This dessert was known for being a show-stopper at her place for get-togethers! Fancy, but extremely simple dessert with no cooking required!! Yes! NO COOKING required! :)   

Ingredients :









Plain Vanilla cake
-

2 medium loafs sliced

Canned Pineapple with the syrup
-

Large can

Water
-

1 cup






For the whipped cream :




(Method of preparation and ingredients required could vary with brand, so please follow  instructions on sachet or pack)

Whipping cream mix
-

2 sachets

Milk (full cream)
-

As mentioned on pack

Vanilla essence
-

As mentioned on pack






Almond flakes (if available)
-

A large handful

Pistachio
-

1/3 cup







Preparation Method :

Give the pineapples a quick chop into chewable chunks.


Add the syrup from the can and pour in the water.


Whip up the cream.




You could make this pudding in a single layer like how the original recipe is, or make it in 2 layers like how I do sometimes. This two layer one is more rich! Try it! In a shallow bottom dish lay the cake slices. We need plain vanilla sponge cake. You could also use a homemade one. In that case, that would be the only cooking required.


Then  crumb some cake slices to fill in the gaps.     


Spoon out half of the pineapple mixture onto the cake.  Make sure the cake drinks the juice well and it moistens the cake throughout. Then garnish with some almond flakes. That's one of my innovations and it's good to add a crunch to the pudding.


Then scoop out half the whipped cream and spread evenly.


Layer the rest of the cakes again above the cream and repeat the steps again.
ü Crumb the cake and fill.
ü Spoon out the rest of the pineapple mixture.
ü garnish with almond flakes.
ü Scoop out the remaining cream and spread evenly.



Crush the pistachios.



Sprinkle over the cream.



Wrap with a plastic wrap and refrigerate for 2 hours minimum. The more you cool, the better! 


A fancy pudding in minutes. 


Happy weekend folks! :)