Cherry n Coconut Shake
cherries 100 g
coconut milk 1 cup
brown sugar 2 tbsp
yogurt 2/3 cup
fresh cream 100 g
shredded coconut to decorate
stone the cherries and put in a blender with the coconut milk,sugar and blend until fairy smooth. pour the mixture through a sieve into a jug by pressing it down
add to the juice yogurt and cream and whisk lightly until smooth .pour into glasses n scatter with shredder coconut
Iced Mango Lassi.
castor sugar 1 cup
water 2/3 cup
curd 2 cups (strained through a muslin cloth for 2-3 hrs)
mango juice 1-1/2 cup
to make yogurt ice put the sugar n water in a saucepan and heat gently till the sugar dissolves. chill and add lemon juice.chill again till lightly frozen.
mix in the curd n freeze again
process the mango juice with small scoops of curd ice in a blender.
brown sugar 2 tbsp
cinnamon pwd 1/2 tsp
black grapes 1 -3/4 cup
put the brown sugar in a small bowl
add the cinnamon n 4 tbsp boiling water and stir until the sugar dissolves to form a syrup
chop the apples and push through the juicer followed by grapes
mix with sugar syrup and ice cubes
Fruit Cocktail punch
orange juice 2 tbsp
pineapple juice 2 tbsp
lemon juice 1/2 tsp
strawberry syrup 2 tbsp
sprite bottle 1 (300 ml)
A few pineapple pieces
place all ingredients including ice into the blender pour into a punch cups.
just before serving pour sprite into punch cups
Tart Shell Pastry:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
1 cup heavy cream
1/2 cup milk
10 ounces(280grams) semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature
To make the pastry:
Combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
Preheat the oven to 350 degrees F.
Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remembe
3 tablespoons all purpose flour
3 tablespoons unsalted butter
1 1/2 cups milk
12 oz bittersweet baking chocolate, coarsely chopped
1/2 cup brewed strong coffee
1 teaspoon vanilla extract
1/2 cup granulated sugar
5 egg yolks
7 egg whites
Preheat oven to 375º.
Get all the ingredients together and prepare the coffe, make sure the chocolate is chopped.
Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens. Stir in chocolate and stir constantly until it's melted. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly.
Butter a 2-2 1/2 quart soufflé or baking dish.
In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish.
Bake for 35 - 40 minutes until the soufflé rises 2 inches above soufflé dish. Dust with confectioners sugar and serve immediately because the soufflé will deflate in less than two minutes.
Chocolate Fondant With Orange Glaze
cocoa powder, for dusting
2 ounces(56grams) bittersweet chocolate, chopped into small pieces
4 1/2 tablespoons unsalted butter, cut into small pieces
1/3 cup sugar
1/4 cup sifted all-purpose flour
vanilla ice cream, for serving
fresh raspberries, for serving
Position a rack in the lower third of an oven and preheat to 450ºF.
Grease two 6-oz. ramekins and dust lightly with cocoa powder.
In a medium heatproof bowl, combine the chocolate and butter.
Set the bowl over but not touching simmering water in a saucepan and melt the chocolate and butter, stirring often, until smooth and blended.
(Do not overcook.) Let cool to room temperature.
In a bowl, whisk together the eggs and sugar until completely blended and frothy.
Using a large spatula, gently fold in the chocolate mixture until smooth and blended.
Sift half of the flour over the batter and gently fold together until just blended, then repeat with the remaining flour.
Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes.
For the Glaze
490g (17½ oz) good quality dark chocolate, chopped
100ml (4 fl oz) water
100g (4oz) caster sugar
40 ml (1½ fl oz)
liquid glucose 240ml (9 fl oz) whipping cream
Juice of an orange
Zest of half an orange
Boil the ingredients
Put the cream, water, sugar and glucose into a pan. Bring to the boil. Pour on to the chopped chocolate, orange juice and zest. Mix thoroughly and serve.
Serve the dish
To serve: turn out the puddings and pour over the chocolate and orange glaze. Decorate with orange peel.