Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Thursday, December 1, 2011

Avocado mousse pudding



1 ripe avocado
1 1/2 cups (1 tin) evaporated milk
2 1/2 tbsp gelatine
2 tbsp hot water
pistachios to garnish

In a blender beat the avocado, evaporated milk and sugar until it is smooth. In a bowl dissolve the gelatine in hot water and add it to the avocado mixture continuously stirring.

Put into serving cups garnish with pistachios and chill in the fridge for at least an hour or more before serving.
* Increase the amount of sugar if needed.
I tried using the vegetarian version of agar agar instead of gelatine but it doesn't work as well because the pudding doesn't become spongy.


This recipe goes to Lets cook for Christmas event.

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Sunday, November 6, 2011

Jaggery flan

Jaggery flan
This jaggery flan made with coconut milk is famously known as wattalappam, made for festivals and celebrations. It is Eid-ul-Adha today, Eid mubarak to all the friends.

6 eggs
1 cup jaggery melted in 1/4 cup water in a saucepan *
1/8 tsp salt
1 cup thick coconut milk *
1/4 tsp cardamom powder
1/4 tsp cinnamon powder optional
2 to 3 cloves optional
1/2 tsp vanilla optional
1 to 2 tbsp cashew nuts optional

* Can use a small container of coconut milk, make thick coconut milk with coconuts or use equivalent amount of coconut milk powder to make thick milk.

* This flan will taste good only with Jaggery, the colour of the flan will depend on the quality of jaggery. It won't be tasty with brown sugar. Jaggery or gur, also known as panela will be available in Indian/ Sri lankan or Latin American grocery stores.
Melt the jaggery with 1/4 cup water and let it cool, if the jaggery is soft grate or crush it without using the water.

Beat all the ingredients in a blender. Strain the mixture at least twice using a thin sieve and discard the foam, pieces of the spices and jaggery that doesn't go through the sieve. Put the mixture into a heat proof bowl or aluminum bowl.

Put 2 cups of water in a large pan and place the bowl inside where the water bath is reaching about 2/3rd of the bowl. And cover the pan with a tight lid.
Steam in medium high heat for about 20 to 25 minutes until a knife inserted in the middle comes out clean. If adding cashews on top added it in the middle when it is about 5 minutes into the steaming.
Let it cool and then put in the fridge covered for about an hour before serving it cool or at room temperature.

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Sunday, October 30, 2011

Flower decorated cake



3/4 cup margarine or butter *
1 cup sugar vanilla flavoured *
4 eggs
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup milk

Beat margarine or butter with sugar until smooth. Then add eggs one at a time and beat well.
Mix the flour with baking powder separately and add it to the mixture, alternating with the milk.
Pour the cake mixture into a buttered lined 8" pan.
Bake at 350F in a preheated oven for 30 to 35 minutes, until a skewer inserted in the middle comes out clean. Remove the cake from the pan and leave it to cool.

* I use margarine often as it is cheaper, if you use butter for healthy reasons then it is the same amount. If the butter is salted don't add salt, if it is unsalted add 1/4 tsp salt.

* I use sugar that is infused with vanilla; by leaving vanilla beans inside a jar of sugar; over time it will have a perfume of vanilla.
I do not use vanilla essence, if you are using regular sugar add 1 tsp vanilla essence.

The recipe for the cake is from a friend; it is easy and delicious to make. I made 2 cakes in a 10" pan and layered it as I wanted some height.
The flowers are made with royal icing. I used buttercream icing to cover and decorate the border of the cake.
This cake goes to bakefest.

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Monday, October 17, 2011

Nutella cupcakes

nutella cupcakes
1/2 cup Nutella
5 tbsp flour
1/4 tsp baking soda
1 egg

Mix all the ingredients till smooth. Put 3/4 full in a lined muffin pan.
Bake at 350F in a preheated oven for 9 to 10 minutes until a toothpick inserted in the middle comes out clean. Don't over bake these cupcakes as it will become dry.
Remove from the pan and cool in a rack.
This recipe makes 5 regular sized cupcakes. I have decorated it with buttercream icing using tip 1M. Recipe is adapted from here and goes to Bizzy bakes and festive food.
nutella cupcakes
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Friday, October 14, 2011

Sweet mango chutney, giveaway and event


1 unripe mango 1 1/2 cups minced in a food processor
1/2 cup to 3/4 cup sugar
1/2 tbsp garlic
1/2 tbsp ginger
1/4 tsp chillie powder
1 tbsp vinegar

Mix the minced mango with sugar and leave it covered with a cling film at room temperature for about 18 hours.
After marinating mix all the ingredients and cook in low medium heat till it thickens. There is no need to cover while it is cooking.
Cool and then put in air tight container or bottle. This chutney can be kept in the fridge and used as needed.

Here is a giveaway to the movies, please email if you want the passes.

There is a family friendly event in New York on the 22nd of October from 10am to 2pm at Central park by Team Continuum.
Team Continuum is a not for profit organization, found in 2003. They provide immediate, vital, non-medical assistance to cancer patients and their families. If you like to register for this "Team CAN challenge" event or donate to this cause please do.
Disclosure This sponsorship is brought by Team Continuum who we have partnered with for this promotion.

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Wednesday, September 28, 2011

Banana ice cream shake



2 bananas
1/2 cup chocolate ice cream
1/2 cup vanilla ice cream
1 cup water or milk
chocolate syrup optional

Blend everything together using a blender and serve topped with chocolate syrup.
This black and white photograph of Ontario grapes image is sent to the black and white wednesday
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Tuesday, September 20, 2011

String hopper sweets



This delicious sweet, Aasmi is made with leftover string hoppers.

oil to fry
3 tbsp sugar
1/4 cup water
1/4 tsp rose essence
pinch pink food colouring

* Do the steps on this link to make plain string hoppers. Freshly made string hoppers are sold in Sri lankan take out restaurants as well.


Sun dry the string hoppers or dry in a warm oven till it is stiff. To dry it in the oven, heat it to 400F and leave the string hoppers flat in a cookie sheet and bake for 5 minutes till it is dry.

Image published on the Asia Food Guide

In a pan heat sugar and water to make a thick pourable syrup. Add rose essence and pink food colouring and stir. Leave it aside until the string hoppers are fried.

Heat oil about 1" in a pan and fry the dried string hoppers.
Fry one at a time, if the frying pan is large make sure to give some space for the string hopper to swell. Fry till it is golden in colour and crispy, turn it once to fry the other side. Don't fry it too much because it will harden a little when it cools.


Drain it onto a paper towel and pour sugar syrup over the fried string hoppers.


These sweets are known as aasmi a traditional sweet which can be stored for 2 to 3 days in an air-tight container.

To all the dear friends who haven't tasted or made string hoppers it is like a steamed homemade noodle :)
Many of you may know it as idiyappam and idiyappa.



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Wednesday, August 31, 2011

Vermicelli milk pudding


Today is Eid-ul-fitr, a celebration of
the end of Ramadan a blessed month of fasting.
Eid Mubarak to everyone.
Eid is celebrated by attending prayers in the morning, then visiting family and friends. We share sweets, meals and gifts with our neighbours, family and friends.

1 tbsp ghee or unsalted butter
1/2 cup vermicelli
3 tbsp sugar or more to taste
1 1/2 cup milk any type
1/4 tsp saffron thread
1/4 tsp cardamom ground
1 tbsp pistachio coarsely ground to preference
1 tbsp almonds coarsely ground to preference

Heat ghee or butter and roast the vermicelli and leave aside.
In another pan bring the milk to a boil. Add sugar, saffron, cardamom and reduce the heat. Let it simmer for about 5 minutes. Add the roasted vermicelli and cook till the milk becomes thick, about 5 minutes. Then add the nuts and cook for about 3 more minutes until the pudding becomes thick.

This pudding is similar to rice pudding, and other types of nuts, dry fruits and raisins can be added.

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Tuesday, August 9, 2011

Microwave Indian milk fudge



Sailaja from Sailaja's kitchen is the winner of the Swarowski giveaway Congratulations.

Indian milk sweet known as pedas made in the microwave.

1 3/4 cup milk powder
1 can (13 or 14 oz) condensed milk
1 tbsp butter at room temperature
1/4 tsp saffron
1/4 tsp cardamom ground
2 tbsp coarsely ground nuts garnish

Using a fork beat the milk powder, ground cardamom and condensed milk until it is smooth. Add butter and mix well. Then add saffron, mix and microwave for 2 minutes.

The mixture will have a crumbled appearance and it should have a consistency where it can be rolled. If the mixture looks milky, microwave for another 30 seconds or 1 minute this depends on the microwave, do not overcook or the pedas will be hard.
Remove from heat stir the mixture and wait till the mixture cools because it will be very hot. Grease the hand and roll into shapes. Garnish with nuts and serve. Can also serve chilled.



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Monday, August 1, 2011

Fried treacle rice flour sweets


Wishing all the readers a blessed Ramadan :)
This is a Sri lankan fried sweetmeat called athiraha or athirasa.

1 tbsp semolina (rava, suji)
1/2 cup kithul treacle *
pinch salt
1 cup rice flour
1 cup water
oil to fry

Roast the semolina till it turns golden brown and leave aside.
Mix treacle with salt and heat it on high heat and when it boils remove from heat. Stir rice flour and semolina into the treacle and make a smooth paste. Put the mixture in a plate and cool to room temperature.

Add 1 cup of water on the same pan the treacle was heated and heat the water till it is warm. Cool the water completely before using it to knead the cooled flour mixture. Add the water as needed to soften the mixture to form balls. This will make about 15 balls flatten with hands a little and keep aside to fry.
Deep fry on medium heat until golden brown on the outside making sure the athiraha is not getting dark fast. Drain the sweets on absorbent paper.
Cool to room temperature and serve. Can be stored for 2 weeks in an air tight container at room temperature.
* Kithul treacle can be found in Sri lankan grocery stores or jaggery can be substituted. Melt the jaggery with a little bit of water.


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Wednesday, July 20, 2011

Mango milkshake


2 to 3 ripe mangoes
2 cups milk or more
2 tbsp sugar or more to taste
1/4 cup ice cubes optional

Remove peel and seed from the mangoes. Cut the mango into pieces. Blend all the ingredients and serve chilled. Can dilute with water or more milk according to taste.

* If mangoes are not available use canned mango pulp.

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Sunday, July 3, 2011

Strawberry muffins


1/4 cup butter
1/2 cup vanilla flavoured sugar
2 eggs
1/4 cup orange juice
1/4 cup yogurt
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
pinch salt
1 cup strawberries sliced

Beat butter or margarine with sugar then beat in the eggs. Add the yogurt and orange juice. Combine flour with baking powder, baking soda and salt then add it to the wet mixture and mix well. Add the strawberries and mix.
Put the mixture onto a baking tray, baking mould or muffin tray and bake at 350F for approximately 25 minutes, time will vary depending on the type of tray used.

Instead of vanilla flavoured sugar use sugar and 1 tsp vanilla. As I don't use vanilla essence I scent my sugar with vanilla beans.
I came up with this recipe as I wanted to use yogurt and berries. It was successful and soft, loaded with strawberries which can be substituted for other berries and increase the sugar depending on the taste of the berries.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Friday, June 3, 2011

Banana pancakes


1 cup flour
pinch of cardamom powder
1 egg optional
1/2 cup or 2 ripe bananas
1/2 cup milk or more to make the batter
treacle or maple syrup to serve

Mix the flour and cardamom powder, leave it aside.
Using a blender blend the bananas, egg if using and milk till it is smooth. Add the flour mixture and blend to make a smooth pancake batter without lumps.
Heat a griddle. Depending on the pan or griddle coat with oil before putting the batter. When the griddle is hot put 2 tbsp batter and smoothen it like crepe, but not too thin. Let it cook until it is easy to turn. Turn and cook the other side.
Serve hot with treacle or maple syrup.

This recipe is inspired by Jabeen's corner.

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Tuesday, May 31, 2011

Vanilla ice cream


2 cups heavy cream
2 cups milk
2" of vanilla bean split lengthwise
2 egg yolks
1/2 cup sugar
2 tbsp vanilla extract optional

Combine cream and milk in a saucepan over medium heat. Add vanilla bean and heat the mixture until it almost boils about 8 minutes. Reduce the heat to low.

Beat egg yolks, sugar and vanilla extract in a bowl until it is yellow and smooth about 2 minutes. Add 4 tbsp hot milk mixture and stir until combined. Gradually add the egg yolk mixture to the warm milk mixture and stir continuously to prevent eggs from curdling. Cook over low heat till slightly thickened and mixture coats the back of the spoon about 4 minutes. Cool completely and scrape seeds from the vanilla bean and put into the mixture and mix. Discard the bean shell.
Place the mixture in a covered container and leave it in the fridge overnight. This would be better :) If not leave it to chill over an ice bath for about 1/2 hour to make the ice cream right away.
If the mixture is not thick the ice cream will be loose and watery.
Pour the mixture into the freezer bowl and turn the machine on and mix until it thickens about 25 minutes. Serve or transfer to an air tight container and place in the freezer until firm or for later.

Can add nuts and chocolate chip towards the last 5 minutes when the ice cream machine is on.
This homemade ice cream can be added to different beverages like falooda or milk shakes.


Recipe adapted from the Cuisinart manual and goes to bookmarked tuesdays, letz relishh ice creams, only ice cream and hearth and soul.
Updated: For the egg yolks use egg substitute.

I won a Starbucks gift card from Kitchen sojourn, do check out this delicious site.
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Wednesday, April 27, 2011

Chocolate cake to celebrate


1/2 cup unsweetened cocoa powder
1/4 cup or 6 tbsp boiling water
2/3 cup oil (sunflower or vegetable)
3 eggs
3/4 cup sugar
1 1/2 cups flour
1 1/2 tsp baking powder

icing
3 tbsp melted chocolate
1 1/4 cups whipping or heavy cream

chocolate lace
2 oz chocolate (milk, dark or white)

Brush 2 pie or circle baking pans, line the base with circles of waxed paper and brush it with oil.
Mix the cocoa powder with the boiling water and make a smooth paste and leave it to cool.
Beat the oil, eggs, sugar then add cocoa paste, flour and balking powder and beat till smooth.
Divide the mixture into the two pans, and smooth the flat with the back of the spoon.
Bake at 350F for 18 to 20 minutes until it has risen, browned and springs back when lightly pressed. Check with a skewer to make sure. Leave the cakes to cool in the pan for 10 minutes then transfer into a wire rack. Remove the paper and cool completely before icing.

For the icing beat the whipping cream add the cooled melted chocolate and beat.

Make the chocolate lace, this is optional and decorative.
Melt the 2 oz chocolate over a double broiler and using a spoon drizzle onto a wax baking paper. Leave it in the fridge for 1/2 hour to harden.


To assemble the cake put a dap of icing on the cake pan, place one of the cakes then put icing and put the other piece of cake. Cover the cake all over with icing. Smooth the cake, I used a design to smoothen the cake. Leave the cake in the fridge for at least an hour before serving so the icing settles, I left it overnight. Decorate the cake with chocolate lace and chocolate.

This delicious cake was made to celebrate my daughter's birthday. Recipe is adapted from Kid's baking.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Thursday, April 21, 2011

Pancakes with sweet coconut filling


Pancakes with sweet coconut filling

Sweet coconut filling
1/2 cup fresh coconut grated *
1/4 cup jaggery grated (palm sugar) **
1/2 tbsp sago seeds small optional
1" cinnamon stick
2 whole cardamom slightly crushed
pinch salt

* I have only made with fresh coconut.
**If you cannot find Jaggery it can be replaced with brown sugar.
Can reduce the amount of jaggery used if you want it less sweet. Sago seeds or pearls will give a delicious crunch but it is optional.
On low heat cook all the ingredients until it is thick and blended. This will take only a few minutes so watch carefully not to burn the palm sugar. Remove from heat, discard the whole spices and cool before putting the filling.

batter for the pancakes (crepes)
1 cup flour
1/4 tsp salt
1 egg
water or milk to make batter

This batter is the same as the batter for savoury rolls mix all the ingredients and make the batter in a pourable consistency.
Can use some colouring into the batter for presentation, mostly pink or green is used. Pour the batter into a hot griddle in an oval shape cook the pancakes both sides. Don't make the pancakes too crispy because it would be hard to put the filling and roll. Can roll it like a spring roll first the sides then the long side.

Updated: You can avoid the eggs but the pancakes will taste a little different, it is usually made with eggs but if you are avoiding the eggs use milk to make the batter.

This goes to breakfast club pancakes at Kirthi and only event fusion recipes at now serving. This is a Sri lankan delight similar to patishapta, a Bengali dessert as I was told by a blogging friend :) so it goes to Flavours of bengal hosted by Priya.
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