Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts

Saturday, May 14, 2011

Papaya juice

There are lots of health benefits and vitamins in papaya. As much as we enjoy eating papaya on its own, or in fruit salads, we also like having it has juice.

1 papaya
water *
sugar, honey or sweetener depending on the taste of papaya
the amount of water depends on the size of papaya and preferred consistency of the juice

Cut the papaya into two, and scoop out the black seeds of the papaya and discard it. Peel and discard the peel of the papaya.

Cut the papaya into pieces, and place it in the blender with the sweetner of your choice and water. Using a blender, blend till all the papaya pieces have become smooth. Serve this juice chilled optionally with ice cream.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Monday, April 4, 2011

Raspberry frozen yogurt


1 cup yogurt *
1 cup raspberry homemade puree **
1/4 cup milk
2 tbsp sugar to taste

When it is cold the amount of sweetness will be less so add a little more sugar according to taste.
Combine all the ingredients well using a whisk or hand mixer then pour into the freezer bowl. Freezer bowl needs to be frozen before making the yogurt.

Switch the ice cream yogurt maker on and let it thicken for about 15 to 20 minutes. Serve or put in an air tight container and place in the freezer.
* can use vanilla flavoured yogurt
** used raspberry puree from last Summer that was made with

2 cups raspberry
3 tbsp brown sugar
1 tbsp lemon juice
2" vanilla bean

In medium heat put all the ingredients and cook till raspberries are soft. Let it cool and put into a jar and leave in the fridge. Can be used as jam or for ice cream.

Recipe adapted from Cuisinart ice cream, sorbet and yogurt maker machine manual and goes to celebrate sweets ice cream at Rasoi, bookmarked tuesdays, hearth and soul, figure friendly friday, fun and sun, Food palette series pink and ice cream challenge.

A fun activity to do for this season, check out the instruction on my site here.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Sunday, February 27, 2011

Strawberry shortcake


2 cups strawberries, hulled, halved or quartered
3 tbsp icing sugar

Mash 1/4 of the strawberries with a fork and toss all the strawberries with icing sugar and leave for 1 hour at room temperature.

shortcake
1 cup flour
3 oz caster sugar
1 tbsp baking powder
1/2 tsp salt *
1 cup whipping cream

*Although the recipe says 1/2 tsp salt I always put 1/4 tsp salt for 1 cup flour.
Sift flour with 2 oz sugar, baking powder, salt and add cream slowly using a fork to toss lightly until the mixture forms a clump.
Gather the clumps, do not knead the dough.

Shape into a 6" log and cut 6 slices and place in a lightly greased baking tray. Sprinkle 1 oz sugar and bake until light golden brown at 400F for 15 minutes. Cool in a wire rack.

to serve
1 cup whipping cream whip till soft peaks form

Once cooled cut the
shortcake in half horizontally using a serrated knife.
Top each bottom half of the shortcake with whipped cream then layer some strawberries and place the tops. Can add some whipped cream on the tops as well.


All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Monday, February 21, 2011

Homemade mascarpone cheese

homemade mascarpone cheese
2 cups whipping cream
1 tbsp lemon juice

Set a double broiler in low medium heat. Put the whipping cream in a heat resistant bowl and set it on the double broiler. Heat it for about 15 minutes stir often until cream reaches 190F. Test with a cooking thermometer.

When it reaches 190F there will be bubbles on top as though it is starting to rise, then add the lemon juice and keep stirring. The cream will curdle and become thick enough to coat a spoon but it will still be a cream consistency unlike other cheese.

Get a bowl and put a strainer lined with a coffee filter. Pour the cream and let it cool for about 20 minutes. Once it is cool, cover with a cling film and place it in the fridge overnight between 12 to 24 hours for the whey to drain. If it is more than 12 hours it is better because then it will solidify beautifully.
Once it is solid it will be about 1 cup of mascarpone cheese.

They are many ways this cheese can be used from risotto to tiramisu or eaten with fruits.
Recipe adapted from baking obsession. Here is a video that helped me.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Tuesday, February 15, 2011

Food palette series brown

Food palette series brown is sponsored by CSN stores. Check out the wonderful Summer outdoor adventure toys from swing set, bikes to trampolines.
This months giveaway is $45 open to USA and Canada.


<a href="http://torviewtoronto.blogspot.com/2011/02/food-palette-series-brown.html"> <img src="http://farm5.static.flickr.com/4077/5442659827_075612d6f9_t.jpg" width="100" height="100"></a>


Event is open to all.
Please put a logo link on the post in your site.
Veg or non-veg, No food with alcohol or pork.
End product or ingredients used can be brown (i.e. nuts, yam, coconut, kiwi, chocolate etc).
Maximum 2 per blog, new post is preferred but archived are welcome.
Use the linky below or email me the URL of your post at torviewtoronto@gmail.com

Roast chestnuts at 425F for 15 to 20 minutes.
Clean by wiping the chestnuts then cut a X on the flat side or prick with a fork to allow the steam to escape.
Arrange on a baking pan and bake. Don't keep for a long time inside the oven as it will start popping in the oven.
The nut will be tender, when cool to handle peel and eat. More tips on eHow.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Winner of Food palette series Green is Savitha at Savitha's kitchen. Congratulations! Do check out the wonderful dishes that are linked. This month I will be using the linky below.

Thank you everyone for the lovely support and encouragement.

Sunday, February 13, 2011

Watermelon carving


Celebrate love today and everyday :) Watermelon carved with a paring knife. After carving, I made a Watermelon juice.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Monday, January 24, 2011

Pasta quick and easy

pasta with meat
2 cups of pasta
1 cup tomatoes
1/2 cup onions
1 tbsp curry leaves optional
1 tsp garlic
1 tsp ginger grated

If using meat
2 tbsp oil
1 cup minced meat
1/2 tsp chillie powder
1/4 tsp turmeric
1/4 tsp garam masala
1/4 tsp coriander powder
1/2 tsp salt
2 tbsp coriander leaves

Boil pasta in salted water with 1 tsp of oil according to the directions on the package.

Heat oil, then add onions, curry leaves if using, ginger, garlic, meat and spices, then add tomatoes and cook the meat covered in low heat until it is cooked. If you like add the tomatoes without skin or grate the tomatoes into the meat, this will be like adding sauce.

Put the pasta into a colander, hold it under cold water. Then toss the cooked drained pasta into the sauce. Add pomegranate seeds or diced bell peppers or cheese on top and serve hot.

If you don't have minced meat or you want to make it vegetarian avoid the meat and spices and make a sauce; heat oil add onions, curry leaves, ginger, garlic, tomatoes, salt and pepper. Then add it to the cooked pasta.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Saturday, January 15, 2011

Orange basket


It is important to have fresh fruit everyday. This simple orange basket carving is very appealing to little ones and adults alike. This is a fun way to serve fruits for breakfast.
It could also be an edible table placement or present it with a meal for dessert.

I used a sharp knife to take out the sides then left the top part for the handle and removed the pulp.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Tuesday, January 11, 2011

Pineapple upside down cake


1 cup brown sugar
4 oz butter sliced
4 eggs
6 oz sugar
5 oz flour
1 tsp vanilla
1 tsp baking powder
1 can pineapple or 1 pineapple cut into rings core removed

This recipe makes two pie pans or one cake tin with a removable bottom or bake in a rectangle dish. The cake will double in amount when baking. If the dish is too small it will spill over.

Prepare the pan by layering the pineapple, if using cherry place it in the middle. Place pieces of sliced butter over the pineapple then sprinkle the brown sugar. The amount of brown sugar can be reduced according to taste.

Beat eggs till fluffy and creamy, add sugar and beat till it dissolves. Add vanilla and beat. Mix the flour with baking powder then add it to the mixture and beat. This is a sponge cake so don't over mix.

Bake at 375F in a preheated oven for about 45 minutes depending on the pan used. Aluminum or tin will take less time than a pyrex or glass baking dish. Skewer inserted in the middle should come out clean. If making half the recipe baking time is reduced to about 25 to 30 minutes. Make sure to check on the cake so the top doesn't burn, if this is happening reduce the heat a little.

Cool in the pan then turn the cake on to a serving dish.
Cool completely, keep in the fridge and serve cool or serve warm with ice cream.
Can replace the brown sugar with jaggery. For this picture I made half the recipe.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Thursday, December 23, 2010

Banana cereal cookies

Happy holidays to all of you,
Have a safe and a wonderful holiday.

Cookie cakes with bananas and cereal. Easy, healthy and delicious.

1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon powder
1/2 cup butter or margarine at room temperature
1 cup brown sugar
1 egg
1 cup ripe banana mashed
1 cup cereal corn flakes or other types
1/2 cup raisins

Beat butter and sugar till creamy with mixer or wooden spoon. Mix egg and bananas. Mix flour, baking soda, salt and cinnamon together.
Add the dry ingredients to the mixture with a wooden spoon. Add slightly crushed cereal and raisins, mix well till everything is blended.
Drop tablespoonful on a greased baking sheet 2" apart. Bake in a preheated oven at 375F for 10 minutes, until it is golden brown and the bottom of the cookies are done.
The middle of the cookie will be like a cake, test with a skewer inserted in the middle to be sure. Don't over bake.
Remove from the oven and keep the cookies on the baking sheet for 5 minutes then remove and cool in a wire rack.
Recipe inspired from the book cookies by Jill Snider and goes to Veggie/fruit a month banana event and Food palette white.
Updated: Can use other types of cereal.


All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, December 2, 2010

Apple pie puff pastry


2 cups apples cut into cubes (4 apples)
2 tbsp sugar
2 tbsp flour
1/2 tsp cinnamon
3 tbsp brown sugar
2 tbsp bread crumbs (toast 1 slice of bread and grind to crust)
1 egg yolk beaten with 1 tsp water for brushing
1 roll of puff pastry (the packages comes with 2)

Mix apples with sugar, flour and cinnamon and leave it to rest for about 1/2 hour. Mix brown sugar with bread crumbs.

Thaw the puff pastry dough. Stretch the dough to a rectangle on a floured board. Put the sugar bread crumb mixture. Then put apples on top of the mixture, don't spread it just lay it so it is easy to roll up the pastry. Then roll and pinch the ends.

I split the pastry into two parts then pinched the ends. Place the pastries in wax paper and brush with beaten egg yolk, then make some slits on top of the pastry to let out steam.
Bake at 375F for 35 to 40 minutes until the pastry is golden brown.
Cool on tray for 20 minutes.

Can also use phyllo pastry instead of puff pastries. Layer phyllo with butter and bread crumbs in between each piece of phyllo like baklava and make as above. Can also add nuts to the mixture.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, September 2, 2010

Chocolate cake with raspberry jam


3 oz flour
1 oz cocoa
1/4 tsp baking soda
4 oz sugar
4 oz margarine
2 eggs
1 tsp baking powder
1 tsp vanilla
2 tbsp milk

Mix butter and sugar till fluffy. Add eggs one at a time and mix vanilla.
Mix flour, cocoa, baking soda and baking powder then add it to the wet ingredients. Alternate dry ingredients with milk.
Bake in a lined tray at 375F for 30 minutes until a skewer inserted in the centre comes out clean.
Baking time maybe less depending on the type of pan used. If cake browns quickly, cover with foil.
Cool the cake before putting jam and cutting.
Sandwich the cake with homemade raspberry jam. It gives a lovely texture and dresses up this simple moist chocolate cake.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Friday, August 27, 2010

Light fruit cake

light fruit cake
6 oz butter or margarine
6 oz sugar
3 eggs
6 oz glazed cherries
2 oz cashew nuts chopped
8 oz flour
2 tsp baking powder
2 tbsp milk

Cream butter and sugar, then add eggs one at a time and beat till fluffy.

Mix the fruits and nuts with a little flour, then add so the fruit doesn't sink to the bottom.Mix flour with baking powder and add to the mixture alternating with milk.  The batter should be thick.

Pour into a greased baking dish and bake at 375F for 30 minutes. To check if the cake is done, insert a skewer in the centre of the cake and if it comes out clean then the cake is done. Remove the baking dish from the oven and let it cool before cutting the cake.  

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Tuesday, August 17, 2010

Apple, capsicum and raisin chutney


2 apples
1 capsicum or green chillie
1/4 cup raisins
1/2 tsp cinnamon
1/2 cup vinegar
1/4 cup brown sugar
1/2 cup tomatoes (optional)
1 cup pineapples (optional if adding add when the apples are soft and cook for a few minutes longer)

Bring vinegar and brown sugar to a slow boil and then add apples, capsicum, raisins, cinnamon and simmer until the apples are soft in medium to low heat.
Put in a jar and place it in the fridge to serve with rice, rotis or bread.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Sunday, August 15, 2010

Blueberry yogurt smoothie


1/2 cup blueberries
2 tbsp yogurt
1/2 cup cold water
1 tbsp honey

Blend all the ingredients and serve cold.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Friday, July 16, 2010

Electrolux #splits: Banana split ice cream


1 banana vertically cut then cut horizontally
2 scoops chocolate ice cream
2 scoops strawberry ice cream
1 tbsp chocolate sauce
raspberry garnish

This recipe serves 2. To assemble cut the banana and place 2 pieces on each serving bowl. Put a scoop of each ice cream. Pour sauce and garnish. Serve cold.

Raspberry picking, sauce, cocktail and jam


A peek at raspberry picking

Raspberry sauce
2 cups raspberry
3 tbsp brown sugar
1 tbsp lemon juice

In medium heat put all the ingredients and cook till raspberries are soft. Let it cool and strain it or make it thick and use it as jam.
I strained and refrigerated the sauce to use with ice cream and dessert.

Before discarding blended the pulp with water to make a cream soda raspberry cocktail.

2 cups raspberry pulp cooked and strained

1 cup cold water
1/2 cup cream soda

Blend the pulp that was strained with water and strain it again, add the cream soda and enjoy.
This tastes like the raspberry cordial sold in Prince Edward Island.