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Tiramisu

There is no alcohol or raw eggs in this recipe.

filling

Prepare 1 recipe of homemade mascarpone cheese.

1 cup whipping cream beaten with 1 to 2 tbsp icing sugar till it holds peaks.

Prepare 1 recipe of zabaglione.

Mix the mascarpone cheese and whipped cream together with a whisk or spatula. Add the cooled zabaglione and mix.

This mixture will be the filling for the tiramisu.

I have used zabaglione, an Italian custard cream instead of using raw eggs.

48 cookies savoiardi or lady's finger cookies (homemade or store bought)

To dip savoiardi

2 cup hot water

4 tbsp nescafe

2 to 3 tbsp granulated sugar (or vanilla flavoured sugar)

It is cheaper and easier to buy the cookies, thus I made mine with store bought cookies.

48 cookies will fit a 13" x 9" x 2" baking pan, you can make it any preferred serving dish.

Mix the nescafe with the sugar in hot water to dissolve and leave it to cool a little so you can dip the cookies.

Dip the cookies quickly, it should be dipped just in and out or it will become soggy.

Place the dipped cookies horizontally in the dish.

Put a layer of filling then dust some cocoa powder if you like and place a 2nd layer of cookies vertically, in the opposite direction from before.

Put another layer of filling then sprinkle more cocoa powder or grated chocolate on the top.

Cover with a foil and leave it in the fridge for at least more than 1 hour or overnight which is better before serving it cold. Can serve with chocolate curls and fruits.

This recipe is adapted from many readings to make it easy, alcohol free and raw egg free. Hope you try this addictive delicious version of tiramisu I made to celebrate the birthday of my sweetheart :)

Note:

If you don't mind using raw eggs; instead of using 1 cup of whipped cream you can use the egg whites from the zabaglione and whip till it forms peaks then fold in the 1 tbsp of icing sugar and whip it. As I didn't want to use raw eggs I used whipped cream in place of egg whites in this recipe.

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.

Cauliflower fritters pakoras

batter

1 cup chickpea flour (gram or besan flour)

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp chillie powder

1/2 cup warm water

2 cups cauliflower cut into small florets

1/2 tsp salt in 2 cups hot water

1" oil to fry

Mix the flour, salt, baking powder, chillie powder and make a thick batter without lumps.

Soak the cauliflower in the salted hot water for about 10 minutes, keep it covered. Drain the water completely from the cauliflower.

Add the cauliflower into the batter without water and mix to make sure it is coated well.

Heat oil and fry in the cauliflower, turn to make sure all sides are fried and golden brown.

When the cauliflower is put into the oil it will have bubbles around it then it will come up and wouldn't stick to the pan. Reduce the heat to medium high so it doesn't darken faster and to make sure it is cooked well.

Remove on to an absorbent paper towel to drain excess oil. Serve hot with hot sauce or chutneys.

Pakoras are going to MLLA #32 at Sandhyas.

Semolina steamed cake (rava Idly)

1 1/2 tbsp oil

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1 tsp curry leaves chopped

1/2 tsp grated ginger optional

1 cup semolina (rava)

1 tsp salt

1/2 cup yogurt whipped

2 tbsp coriander leaves chopped

1/2 cup water

optional vegetables 2 tbsp carrots, 2 tbsp zucchini grated

1 tsp baking soda

1 tsp lime juice

2 cups of water for the idly pan

1 tbsp oil to apply on idly moulds

Heat oil add mustard seeds then add cumin seeds. Add the curry leaves and ginger grated if using. Add the semolina and keep stirring and roast till it becomes a light golden colour and you can smell the aroma. Remove from heat, transfer into a bowl and add salt. When the semolina becomes a little cool add the whipped yogurt and mix. Add water little at a time and make a smooth batter. Leave aside for about 10 minutes covered.

If using vegetables grate them and add it to the mixture. The batter should be thick pourable consistency, don't add too much water. Usually semolina absorbs water so you might have to add a little more than 1/2 cup of water.

Heat a big pan that can hold the idly pan, fill about 2" of water the bottom of the idly mould should not touch the water, so adjust water accordingly and bring to a boil. A tight fitting lid with a hole where the heat can escape is necessary. Idly is cooked in medium high heat. Prepare this before adding the baking soda and lime juice into the mixture.

Oil the idly moulds using a pastry brush.

Instead of using baking soda and lime juice can use 1 tsp of Eno salt, available in Indian stores.

Add eno salt or add lime juice and baking soda into the semolina mixture and quickly mix, you will see the mixture fizz. Once the eno salt is put the mixture should be steamed right away so this step is the last. Quickly put a tbsp of mixture into each oiled mould, don't put too much on each mould.

When the water is boiling in the pan carefully put the idly stand and cover with the tight lid and steam on medium high heat for 7 to 9 minutes. Insert a skewer in the middle and if it comes out clean it is done. Off the heat and leave it for 2 minutes. Carefully take the idly stand out of the pan, be cautious as it is hot and steam will escape. Using a spatula or spoon slide the idlies out of the mould. If it is steamed for a long time idlies will become hard.

This recipe makes 16 idlies. Serve the hot idlies with chutneys, sambar, dal or gravy.

Rice flake breakfast

1 cup rice flakes (poha, aval, flattened or beaten rice)

2 cups cold water to wash and soak

2 tbsp oil

1/4 tsp mustard seeds

1/2 tsp fennel seeds

1/4 tsp cumin seeds

2 tbsp onions chopped

1 green chillie chopped to taste

1/4 tsp turmeric

1/4 tsp salt

2 tbsp coriander leaves

Wash rice flakes in cold water and leave for about 2 to 3 minutes then squeeze out the water, leave it aside. If rice flakes are kept for a long time in water it will become soggy.

Heat oil add mustard seeds, then add fennel after that add cumin seeds. Add onions then green chillie, turmeric and salt. When onions are soft add the rice flakes and stir fry for about 2 minutes, press with a back of a ladle to keep the rice flakes separate from each other. Add coriander leaves and serve hot.

Can add vegetables such as carrots and peas after adding the onions, stir fry the vegetables a little before adding rice flakes.

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.

Zucchini fritters

1 cup zucchini grated
1/4 tsp ginger garlic paste
1 egg beaten
1/2 cup flour
3 tbsp coriander leaves or parsley chopped
1/2 tsp salt or to taste
1/2 tsp pepper
2 tbsp oil to shallow fry

Grate the zucchini and leave aside for few minutes then squeeze out all the water.
Add flour, salt, pepper, ginger garlic paste, coriander leaves and beaten egg. Combine everything and adjust salt and pepper.

Heat oil in a frying pan at medium high heat. Use a tablespoon and place the mixture in the hot pan cook till golden brown. Flip to the other side and flatten it slightly using a spatula.

Cook till both sides are golden brown and the inside is done. After removing from heat it will cook a little further.

Make sure it doesn't burn, watch the heat, decrease if needed. If the heat is too low, it will absorb oil. Remove from heat and place in a paper towel to absorb oil. Serve hot.

I like using flavoured oil such as avocado oil.

This goes to smackdown battle.

Roasted rice and jaggery snack

1 cup samba rice

1/2 cup jaggery

2 tbsp water to melt the jaggery

1/2 cup coconut grated

1/4 tsp cardamom powder optional

Beetroot party sandwiches

1/2 cup beetroot boiled and grated

water to boil the beetroot

1 tbsp butter or margarine at room temperature

1 tbsp mayonnaise optional

1/4 tsp salt to taste

1/4 tsp pepper to taste

sandwich bread slices depends on how much filling is put for each sandwich

Boil the beetroot till it is soft, cool and grate.

Mix butter or margarine, mayonnaise if using, salt and pepper to make a paste, then add the grated beetroot. If needed add more margarine and mayonnaise.

Apply an even layer onto one side of the sandwich bread then cover with another slice of bread.

There is no need to butter the sandwiches separately. Cut into desired serving sizes and serve cold or at room temperature.

Baked buns

2 cups flour
1 tbsp yeast

2 tbsp sugar

½ tsp salt

3 tbsp margarine

1/4 cup milk

1 egg

warm water

egg yolk brush before baking buns

Combine yeast and sugar with warm water, when the mixture froths add all the ingredients except the egg yolk and knead.

Leave the dough to double for at least 6 hours. Roll the dough, put filling and close. Brush egg yolk on top of each bun and place in

a greased baking dish about 2 inches apart. Bake at 350F for 20 minutes till golden brown. The bun will expand so put about 1 tbsp filling, if not there would only be a little bit of filling and more bread.

For fish filling

1 tin mackerel or any other fish

1 tbsp oil

1/4 tsp mustard seed

1/2 tsp curry leaves

1 onion

1 tsp garlic ginger paste

1/2 tsp chillie powder

1/4 tsp coriander powder

1/4 tsp garam masala

2 potatoes boiled mashed

1 tbsp MD chillie sauce optional

1/2 tsp salt

1 tsp lemon juice

Heat oil add mustard seeds, onion, curry leaves, ginger garlic paste, spices then the fish. Cook till the fish blends with the spices, add chillie sauce, potatoes, lemon juice and remove from heat. When cool fill the buns.

Sweet and spicy sambal filling

Put a tbsp of sweet and spicy onion sambal and half a boiled egg.

Hot chocolate and doughnut from Spain

This hot chocolate or chocolate caliente compliments the churros.

1 cup milk

1 oz baking chocolate

1 tbsp sugar

1/2 tsp cornstarch

Mix the cornstarch with milk. In a pan bring the milk to a boil in medium heat. Remove from heat and add the chocolate, then the sugar. Serve hot.

This has a consistency of chocolate pudding. If using milk chocolate omit the sugar.

Churros

1 cup flour

1/4 tsp baking powder

1 cup water

1 tbsp vegetable oil

1/8 tsp salt

1 tsp sugar

oil to fry 2 inches high

Boil the water with vegetable oil, salt and sugar in a pan. Remove from heat and add flour. With a fork stir quickly and make a smooth dough, it will be a little sticky.

Squeeze through a thick mould or pastry bag onto hot oil and fry till golden brown. It will float while frying.

Amount of flour and water has to be even. Serve warm sprinkled with sugar or drizzle honey.

This recipe is adapted from about.com and goes to A.W.E.D Spain and Mexico and regional recipes Brazil.

Papadums in the microwave

I saw at Veggieplatter papadums made in the microwave. I tried these papadums for 55 seconds, batches of 3 on a plate. They were crispy, tasted like the fried ones but the best thing is they were not fried.

Cornflake muffin

This is a healthy breakfast and snack. Can substitute raisins and apricots with cranberries, blueberries, dates and chocolate chips.

4 oz oats

1 cup milk

little butter

1 egg

4 oz vegetable oil

6 oz brown sugar

2 oz cornflakes

5 oz raisins

5 oz apricots chopped

5 oz four

4 tsp baking powder

1 tsp salt

Mix the oats and milk in a bowl and leave for 15 minutes to soak. Grease the muffin cups with a little bit of butter. Beat the egg, oil, 3/4 of the brown sugar, half the cornflakes, raisins, apricots and the oat milk mixture. Beat the flour, baking powder and salt into the mixture. Divide the mixture into muffin cups and sprinkle the tops with the cornflakes and brown sugar. Bake at 400F for 20 to 25 minutes until puffed up and golden brown.

Can keep in an airtight container for about a week.

This recipes is from the Kids' cookbook by Igloo publishing.

Sweet savoury semolina

1 cup semolina

1/4 tsp mustard seeds

2 to 3 dry red chillie

1 tbsp onion

1/2 tbsp curry leaves

1/4 tsp salt

1 tbsp sugar

1 tbsp butter

3 tbsp water

Heat butter, add mustard seeds. Saute the onions with curry leaves and red chillie. Then add semolina, salt, sugar and water. Don't add too much water, it should have a crumbly appearance. Serve warm for breakfast or snack.

Chickpeas like in the beaches

chickpeas and coconut like in the beaches

1 can of chickpeas wash and drain

2 tbsp oil

1/4 tsp mustard seeds

2 tbsp onion chopped

1 tbsp curry leaves

1 to 2 tbsp coconut pieces

2 red chillie whole

1/4 tsp chillie flakes optional

1/2 tsp salt

Drain the water from the chickpeas. Heat oil add mustard seeds then add onion, curry leaves, coconut pieces, red chillie whole and flakes if using, salt then add the chickpeas. Stir fry for a few minutes and serve warm.

We love eating this for a quick evening snack, good for a breakfast. I was thinking of the warm evenings walking on the beach eating this rolled in a newspaper from street vendors as children.

Sweet filled string hoppers

1 cup rice flour or steamed flour

1 tsp salt

1/2 cup boiling water

With a wooden stick mix flour and salt quickly using boiling water to make a dough. Add water a little at a time about 1/2 cup. While the dough is warm put into the string hopper mould and make a string hoppers in a circular motion.

If you want plain steamed string hoppers to serve as a main dish with sweet or savoury curries steam for about 2 to 3 minutes till the colour changes.

For the sweet filled string hoppers fill a tsp of sweet coconut filling and cover lightly without pressing too much. In a steamer, steam for about 3 to 4 minutes. When it is cooked the flour will change colour and will come out easy, don't steam it for a long time.

Kashmiri kebab

1 cup minced meat

1 onion

1/2 tsp ginger garlic paste

2 green chillie or more to taste

1/2 tsp cumin powder

1/4 tsp chillie powder

1/4 tsp turmeric

1/4 tsp pepper

1/2 tsp salt

1 egg optional

2 cups water

oil to shallow fry

Grind all the ingredients except egg in a food processor till it is a paste, don't add water.

Add the egg and mix if using, egg is not needed for this. Make oblong shapes with a tablespoon of mixture, this recipe makes 12 kebabs.

Bring 2 cups of water to boil in a pan that will fit the kebabs in a single layer. When the water is boiling add the kebabs in it and let it cook undisturbed in medium heat till water evaporates. Let it cool a little before frying.

Heat oil about 1" high and fry the kebabs till it is golden brown. Make sure it doesn't burn and turn to make sure all the sides are fried. Serve hot with coriander chutney, mint chutney or tamarind chutney.

This kebab goes to what's on your kebab platter.

Pages

Tiramisu

Homemade mascarpone cheese

Cauliflower fritters pakoras

Semolina steamed cake (rava Idly)

Rice flake breakfast

Apple pie puff pastry

Zucchini fritters

Roasted rice and jaggery snack

Beetroot party sandwiches

Baked buns

Hot chocolate and doughnut from Spain

Papadums in the microwave

Cornflake muffin

Sweet savoury semolina

Chickpeas like in the beaches

Sweet filled string hoppers

Kashmiri kebab

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