Chef In Making » Dessert

Suji Kheer

amanatkhullar — Sat, 06 Aug 2011 05:47:08 +0000

By Amanat Khullar

This morning I had an urge to eat something sweet. I wanted to keep it quick, healthy and ofcourse “YUMMY” to satisfy my cravings.First thought that popped in my mind was kheer. Since calorie amount can be a bit scary in rice kheer, I decided to use suji instead of rice and 1% milk instead of whole milk.If you are not familiar with Suji (semolina), it is a nutritious Indian wheat granulated but not pulverized. It has a lot of health benefits but the one I remember is that my mother used to give me suji halwa with warm milk to cure sore throat and cold. Also, in India it is very commonly prepared for toddlers and little children as it is very nutritious and easy to digest. Here is a quick recipe.

You need:

½ tsp ghee
1 tbsp spoon suji (semolina)
1 cup milk
1 tbsp brown sugar (or to taste)

Directions:

Heat a frying pan on low heat
Put ghee in it and wait till it spreads around
Add Suji and roast it for a few minutes or until it changes colour
Next add milk and boil it for 2 minutes
Add sugar and stir well
Garnish with almonds, cashews, raisins and walnuts
Serve hot or cold.

Suji Kheer is a post from: Chef

White Chocolate and Craisins Haystacks

soniaabrol — Fri, 26 Nov 2010 08:13:19 +0000

White Chocolate Craisins Haystacks

Here is a super simple and delicious holiday treat that as the name suggests looks like a ‘Haystack’. I have seen recipes with lot of different ingredients but I liked the one with pretzels and peanuts the best. It could be because that these two are also my personal favorites when I need something to munch on. Peanuts are a good source of protein and Pretzels, a relatively low fat and low calorie snack, add subtle saltiness to the delicate white chocolate treat. I decided to add some craisins in the mix as well. They need no baking time and can be put together in just 5 minutes (only time you need is to let them cool down!). They are perfect for your holiday table, gift giving, potlucks and to make the little ones happy!
I already made couple of batches for my nieces and nephews for Thanksgiving and I am happy that they loved them. For me, they make a great after dinner dessert.

You need:

2 cups white chocolate chips OR 12 oz white chocolate coarsely chopped (I used Hershey’s)

1 1/4 cups thin pretzel sticks, broken into 1 1/2 inch pieces
1/2 cup roasted unsalted peanuts
1/4 cup Craisins (dried cranberries)

Directions:

1. Line a cookie sheet with foil paper
2. Melt the white chocolate as per package instructions. For two cups of chocolate chips, I microwave for 1 minute and then additional 15-20 seconds in 5 second intervals.
The chocolate chips may maintain their shape so try to run a spoon and stop when it spreads creamy. You have to be very careful that it does not get over heated.
3.Add peanuts, cranberries and pretzels, stirring until well coated.

White Chocolate Craisins Haystacks-mix

4.Drop by spoonful onto the cookie sheet and sprinkle some colored sugar crystals or sprinkles.
Once cool, store the haystacks in an airtight container. They can be refrigerated for several weeks.

You can try different variations: Stir in 1/4 cup chopped roasted almonds or pistachios instead of Craisins.

White Chocolate Craisins Haystacks

White Chocolate and Craisins Haystacks is a post from: Chef

Strawberry Milk Cake Pudding (Eggless)

soniaabrol — Fri, 09 Jul 2010 06:25:39 +0000

Strawberry Milk Cake Pudding

It all started with trying to make a Tres Leches Cake. When I looked up the recipes, all of them called for eggs. Since I wanted to make an eggless dessert, I thought maybe this time I should just make a milk cake pudding. The pudding is not ‘Tres Leches’ as Tres Leches would mean ’3 types of milks’ but it certainly uses 2 types of milks: Condensed milk for the base cake and Evaporated Milk for soaking the cake slices in. Not quite ‘Tres Leches’ but came out very delicious. Bonus: it is an eggless dessert, so suitable for vegetarians and people with egg allergies.

You need:

1 Strawberry Cake (Eggless)
2 cans Evaporated Milk
1 banana
10-12 fresh Strawberries
1/2 cup whipped cream topping (or more as desired)
4-5 tbsp Nesquik Strawberry Milk Flavor/Strawberry flavor Carnation Instant breakfast
1 package instant Vanilla pudding (I used Jello)

Directions:
1. Prepare Cake as per directions. Let it cool (Or use a store bought cake, try to get one with little less sugar)
2. Prepare Vanilla pudding as per directions
3. Slice the cake and set first layer in a large white dish.

Strawberry Milk Cake Pudding-Cake Layer

4. Mix the strawberry flavor powder in Evaporated Milk. Adjust flavor quantity as per your taste. I prefer it not to be overly sweet.

Strawberry Milk Cake Pudding-Evaporated milk

5. Drench the first layer with Evaporated Milk (Number of layers depend on the dish size. I used 15 x 10 and prepared the pudding in 2 layers). For about two layers, the first layer should be soaked in half the milk.
6. Spread a layer of sliced banana and strawberries.
7. Spread the Vanilla pudding on the fruit layer.

Strawberry Milk Cake Pudding-Add fresh strawberries and banana

8. Repeat- Add another layer of cake, drench in Evaporated milk.
9. Top it with whipped cream topping and sliced fresh strawberries.

I did not want to use too much whipped cream topping. So I just added few small dollops. This way I could cut extra calories as well. Although I do think, it would have been great if I had spread one full layer of the whipped cream topping. May be next time!

Refrigerate for 3-4 hours before serving.

Strawberry Milk Cake Pudding

Strawberry Milk Cake Pudding (Eggless) is a post from: Chef

Strawberry Cake (Eggless)

soniaabrol — Wed, 23 Jun 2010 06:33:40 +0000

Eggless Strawberry Cake

Strawberries are in season and I usually have some on hand at all times. It is almost impossible not to think about including this brightly colored and refreshing fruit in your everyday cooking. They are packed with lot more Vitamin C than some other popular citrus fruits and are a also great source of antioxidants, folate, potassium and fiber. So throw them in salads, smoothies, cakes and muffins and enjoy the health benefits along with keeping your taste buds happy!

Here is a very simple and light cake I baked for the Father’s day using fresh Strawberry puree. The cake was not overly sweet (I try not to use cake mixes whenever possible as I find them very sweet for my liking) and was bursting with Strawberry flavor. I also added some red food color to the batter to make the cake look pale pink. Serve it hot as is or cool it and frost it with frosting of your choice. I served with whipped cream topping and fresh Strawberries on top.

You need:

2 1/2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 cup melted butter (unsalted)
1 cup fresh Strawberries puree

Strawberries Puree

1/2 cup orange juice
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
couple of drops of red food color (optional)
2 tbsp Nesquik Strawberry Powder Drink Mix (or any other little sweetened Strawberry flavor of your choice)
Whipped cream and fresh Strawberries for topping, optional

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan or bundt pan.
2. Sift together the flour, baking powder and baking soda into a large bowl.
3. In a large bowl, mix together the flour, baking powder, baking soda, Nesquik Strawberry . Make a well in the center and pour in the sweetened condensed milk, orange juice, Strawberries puree, vanilla, food color and melted butter.

Strawberry Cake-Pour Batter

4. Mix well and pour into prepared pan (I usually slightly grease the pan) .
5. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Eggless Strawberry Cake with Whipped Cream and Fresh Strawberries

Strawberry Cake (Eggless) is a post from: Chef

Steamed Date and Sago Pudding (Eggless)

GuestOfTheWeek — Fri, 04 Jun 2010 06:03:13 +0000

By Heidemarie Swanepoel

Steamed Date and Sago (Tapioca) Pudding

This is the type of pudding I make on a day when I have time to spare, and when I have planned well ahead. The mixing and preparing takes only minutes, but the sitting time, and the steaming time are far apart. How I manage this, is this: Just after lunch, I put the sago in the milk, to swell out. At tea-time, I quickly mix all the ingredients in a bowl, and start the steaming process. That continues while I can make tea,, enjoy a few minutes of quiet, and then start making supper. By the time we have had our supper, we can finish it off with a slice of this delicious pudding.

Ingredients:
½ cup sago (tapioca)
1 cup dates – chopped and destined
1 cup raisins
1 cup brown sugar
1 cup breadcrumbs
1 cup milk
1 tsp mixed spice
1 tablespoon butter

1. Place the sago in the milk, and allow to stand for 1 – 1 ½ hours. Add a little more milk, if required (if the sago has lapped up all the milk, and is still partially cloudy / white). The sago is ready when it is completely see-through and jelly-like in consistency.

2. Put a large pot of water on the stove and bring to the boil.
3. Mix all the ingredients well.
4. Place in a well greased tin or pudding bowl (heat resistant)
5. Place in the pot of boiling water. The water should come to nearly the level of the pudding in the bowl.
Simmer the pudding for 2 hours. Top up the water from boiling water in your kettle as needed.

6.Remove the pudding from the tin, and serve hot with whipped cream or ice-cream.

Note: It does not matter if the sago stands for a bit too long. It does however matter if the sago does not sit long enough. So rather get the sago into the milk early, than be racing for time and taking it out too soon.

Steamed Date and Sago Pudding (Eggless) is a post from: Chef

Apple Crumble

GuestOfTheWeek — Thu, 06 May 2010 05:55:07 +0000

By Heidemarie Swanepoel

Apple Crumble

Apples are in season and there is nothing better than eating a fresh, ripe apple. But this apple crumble comes very close. Sometimes I double up on the crumble part, and firmly press half the dough into a baking dish, and then continue as in the recipe, and serve it as a pie, but for a quick and healthy pudding, that can be eaten straight out of the oven, nothing beats this apple crumble.

Ingredients:

8 – 10 large, fresh apples
½ cup sugar – adapt to the tartness or sweetness of the apples
A handful of raisins (optional)
½ cup sugar (again)
1 teaspoon cinnamon, ground
½ teaspoon aniseed seeds (optional)
Juice and rind of 1 lemon

Crumble topping:
5 ½ oz flour
4oz sugar
3 ½ oz butter
A pinch of salt

Directions:

Prepare Apples

Peel the apples, and remove the core. Cut into thick slices. Place the apples, and a little water in a large saucepan, and gently simmer in a little water for 15 – 20 minutes. The apples must be cooked, but still firm. The time needed will depend on the type of apple you are using. Drain any excess water at the end of the cooking time, add the first half cup of sugar and the lemon juice to the apples. Cool slightly.
I often prepare a whole basket of apples to this point at a time. I either bottle them, or freeze them for later use.

Crumble topping
Preheat the oven to 350 ‘F. Mix the salt and sugar into the flour. Add the butter, and rub in with your fingers, until the mixture resembles breadcrumbs.

Crumbled Flour

Grease the bottom of a pie dish. Line the bottom of the dish with the apples. Sprinkle with raisins and aniseed seeds. Mix the sugar and cinnamon, and sprinkle liberally over the apples. Do this according to taste, and according to the tartness of the apples. Sprinkle the crumble mixture on top.

Bake for 25 – 30 minutes, until the crumbles are lightly browned.

Serve hot or cold with whipped cream or ice cream.

Apple Crumble is a post from: Chef

Eggless Custard

GuestOfTheWeek — Fri, 30 Apr 2010 05:18:41 +0000

By Heidemarie Swanepoel

Eggless Custard

This was a staple dish many years ago, as a meal, or as a soup, and sometimes sweetened as a pudding. We enjoy it as a custard served with fruit or another pudding, or as a meal on a cold winters night.

Ingredients:
4 cups milk
1/2 cup sugar (or to taste)
2-3 tablespoons corn flour
1 tablespoon butter
1 teaspoon vanilla essence

In a heavy bottomed pan, bring 3 cups of milk to the boil. Add the butter. In a small dish, mix the remaining cup of milk with the sugar and the corn flour thoroughly. Once the milk is boiling, add the corn flour mixture, and stir well. Simmer over medium heat for a few minutes to thicken. Add the vanilla essence in the last minute of cooking. Remove from heat and serve hot or cold.

Eggless Custard is a post from: Chef

Cherry Jelly on Chocolate Mousse

GuestOfTheWeek — Tue, 20 Apr 2010 06:09:04 +0000

By Heidemarie Swanepoel

Cherry Jelly on Chocolate Mousse

I wanted a decadent pudding that smells of kilojoules, but is not fattening. Is that possible? Yes!!!!! My inspiration for this desert comes from the decadent German Black Forest Cherry Cake. The jelly is light, the mousse is light and semi-rich, and the ice-cream is soothing. Go ahead, and try this out.

Ingredients:
1 box chocolate instant pudding
1 tin of black cherries – canned
Up to ½ cup sugar substitute (to taste)
2-3 tablespoons unsweetened gelatine
½ cup hot water

Start by sprinkling the gelatine onto the hot water to dissolve. Stir well.
Drain the juice from the cherries into a saucepan, and add enough water to make 2 cups.
Heat over medium heat, and add the sugar replacement to taste. How much you need will depend on which replacement you use, you can even cheat and use ½ cup real sugar.
When the sugar has melted, remove from heat and stir in the dissolved gelatine.
Pour the jelly into a jelly mould, and add the cherries. Place in the refrigerator till set.
Shortly before serving, make the instant pudding according to the instructions on the box. Spread the mousse on the bottom of your serving dish.
Hold the jelly mould in hot water for a few seconds, and tip the jelly carefully onto the chocolate mousse.
Serve with low-fat whipped cream or ice cream, or with a diet whipped cream.

Cherry Jelly on Chocolate Mousse is a post from: Chef

Easy Coconut Chocolate Fudge

soniaabrol — Sun, 04 Apr 2010 06:26:43 +0000

Chocolate Coconut Fudge Bunny

I just made this fudge for easter tomorrow. I was out the entire day and did not get any time to prepare for tomorrow. So I just whipped a batch of this fudge with a handful of ingredients. I like chocolate with coconut (Almond Joy is one of my favorites) and since I had sweetened coconut flakes on hand, I decided to make the fudge with coconut. It is almost 11:00 PM and I just put it in the refrigerator. I guess I will cut into pieces tomorrow morning only. I plan to use my egg, bunny and butterfly shaped cookie cutters to suit the holiday.

You need:

2 cups white chocolate baking chips (I used Nestle Tollhouse White Morsels)
1 cup chocolate baking chips ( Nestle Tollhouse Morsels)
1 (14 ounce) can sweetened condensed milk – I used Eagle brand
1 1/2 teaspoon Vanilla extract
2 cups sweetened coconut flakes
sprinkles/colored sugar to decorate

1. Line a 9*13 or 8″ square baking dish with aluminum foil, and grease the foil.

Melt chocolate with condensed milk

2. Combine the chocolate chips, vanilla and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth.

3. Stir in 1.5 cups of coconut flakes.

4. Spread evenly in the bottom of the prepared pan. Spread a layer of coconut flakes on top and press gently.

Spread coconut on top

5. Spread sprinkles and press gently. If you plan to decorate individual pieces differently then you can wait for this step until you have cut the pieces. Chill for 2-3 hours, then cut into pieces of desired shape.

I will post the pictures of cut fudge pieces tomorrow.

Happy Easter!

Chocolate Cocunut Fudge-Eggs

Easy Coconut Chocolate Fudge is a post from: Chef

Pears with caramel sauce

GuestOfTheWeek — Thu, 01 Apr 2010 05:15:07 +0000

By Heidemarie Swanepoel

Pears with Carmel Sauce

We are in the middle of our fruit harvesting season, and we have the most delicious pears this year. They make the most refreshing pudding for those hot lazy days when summer is almost over.

Ingredients:

4-5 large, fresh pears
½ cup sugar – adapt to the tartness or sweetness of the pears
Juice of 1 lemon

Caramel sauce
1 cup sugar
3 ½ oz butter
2 pints milk
½ cup cornflour
1 teaspoon vanilla essence

Directions:

Peel the pears, and remove the core. Cut into thick slices. Place the pears, the sugar, the lemon juice and a little water in a large saucepan, and gently simmer in a little water for 30 minutes or until the pears are firm but cooked through. The time needed will depend on the type of pears you are using. Cool slightly.
The pears, prepared like this can easily be canned or frozen for later use, if you have a surplus that you want to prepare.

Caramel sauce:
Melt the butter in a large saucepan, over medium heat. Add the sugar, and melt the sugar in the butter, stirring continually over low heat. Be careful not to burn the sugar. Once the sugar has become a lovely light to medium caramel colour, remove from heat. Pour the milk (keep back 1 cup) in slowly, stirring well. (It helps to warm the milk to luke-warm before adding to the caramelised sugar, to prevent lumping of the sugar. Although, do not fret if the sugar forms crystallised lumps during this mixing. It will melt again in the next step. Just be extra careful over lower heat if this has happened.)

Place back on medium high heat, and bring to just before boiling. Stir continually to prevent burning. Mix the corn flour with the remaining cup of milk, and add to the caramelised milk. Simmer for a few minutes, until thickened. Add the vanilla essence, stir well, and remove from heat.

Allow the pears and the caramel sauce to cool completely before serving.

Pears with caramel sauce is a post from: Chef