Farfalle Pasta With Pesto Alfredo Sauce#Improv

Can I tell you how I am so happy that my plants are thriving, I have many herbed plants in balcony garden, basil, tomato, oregano, thyme, celery, mint, peppermint, kafir, lemongrass, curry leaves, betel leaf, colocasio / taro, ginger, wild garlic, turmeric, bitter gourd and many others. My baisl plant it thriving , so much that it has started to flower. So I trimmed it and made again this Pesto, all the flowers I have made basil flower oil. I made more than a cup of pesto.

Today I, made this wonderful flourless Farfalle Pasta Alfredo Pesto Sauce, its was so delicious, finger licking.

Serves 2
Ingredients
2 Cups Farfalle Pasta
2 Tablespoons Salted Butter
¾ Cup Milk
¾ Cup Fresh Cream
2 Cubes Cheddar Cheese
¾ Cup Basil Pesto With Almonds & Walnuts
1 Green Chilly Paste
2 Large Tomatoes - seeded and diced

Method
Cook the pasta until al dente and drain.

While the pasta cooks, in a large pan add the butter, cream and milk, green chilly paste and pesto , mix this well. Cook this over medium low heat till it comes to a rolling boil, stirring continuously, now grate one cube of cheddar cheese and add to the mix.   

When it starts to just thicken add the pasta and diced tomatoes, give it a good mix and cook till the pasta is just heated. Remove from heat and serve this hot with grated cheese. This pasta dish is saucy, tasty and super delicious.

Enjoy!!
Labels: Flourless, Pesto Sauce, Basil, Pasta, Pasta & Noodles, Homemade, Cream, Cheddar Cheese, Improv Cooking Challenge, International Cuisine, Vegetarian, Jain food

For Improv Cooking Challenge the theme this month is "Pasta & Greens".  

• Sneha’s Recipe : Farfalle Pasta With Pesto Alfredo Sauce 
• Magical Ingredients : Paneer and Spinach Stuffed Shells With Malai 
• Culinary Adventures with Camilla: Pesto Orzo with Broccoli
• A Day in the Life on the Farm: Spinach Pesto Pasta with Shrimp

Chocolate Raspberry Mini Tarts#Improv

The usual tart pastry uses cold cubes of butter is rubbed into the flour, forming the dough with egg and refrigerating the dough before baking. But this tart shell recipe is the complete opposite — uses oil, doesn’t use any egg and no refrigeration required.

Ingredients
For the short crust pastry
1¼ Cup All Purpose Flour
A Pinch of  Salt 
1 Tablespoon Caster Sugar ¼ Cup  ML Vegetable Oil
¼ Cup Milk  or as required
For the filling:
2 Tablespoons Heavy Cream
1/3 Cup Whole Milk
½  Teaspoon Vanilla essence
75  Grams Dark chocolate - chopped
150 Grams Whipping Cream
Raspberry Preserve as required 
Method 

For the Tart shells
To make the tart pastry, preheat the oven to 180 C .

Mix the flour, salt, oil, sugar and mix well add milk a tablespoon at a time and form a dough. Roll out the dough and cut into the size of your tart shell and press the dough over the base and the sides of the dish. Prick it all over with a fork and place the tart pan(s) on a baking tray.

Bake for 8 to 10 minutes, or until the pastry is golden brown all over. Remove the tart from the oven and cool completely before filling.

For the filling:

Whip the cream till soft peaks form. Refrigerate.

Bring the milk, heavy cream and vanilla just to a simmer. Add the chocolate and let it sit undisturbed for 2 minutes. The hot milk will help melt the chocolate. After 2 minutes, give it a good stir until it’s smooth. Cool this mixture to room temperature.
Gently fold in the whipped cream into the  chocolate mixture. Fill this into a piping bag.

To assemble the tart shells

Place a teaspoon or more of raspberry preserve 

Pipe the chocolate filling on top.  

Drop raspberry preserve  on top  and refrigerate for about an hour or till the filling is set.  

Serve and  enjoy this as a dessert.

Labels :  Tart/Pie/Quiche, Raspberry, Chocolate, Cream, Improv Cooking Challenge, Sweets & Dessert, Baked 

An InLinkz Link-up

Oats Crust Mango Cream Tart#BakingBloggers

A crust of oats  and creamy mango filling makes this tart a absolute sensation and a delightful dessert.  Took this tart as a dessert for a party at my brother's house.

Sending this to Baking Bloggers theme for the month is "
Fruit Tarts and Galettes"

For Crust

75 Grams Butter, softened
1/4 Cup Heaped Brown sugar
2 Tablespoons  Yogurt
2/3 Cups Oats - coarsely powdered
3/4 Cup Level All-purpose flour
A Pinch of Salt

Mango Cream 
2 Ripe Alphonso Mangoes
3 Eggs
1 Teaspoon  Orange zest
1/4 Cup Fresh Cream
1/4 Cup Granulated Sugar

For dusting - Icing sugar
Method
For crust

Beat butter, brown sugar and yogurt using an electric mixer. Add oats, flour,  salt mix again  until just combined.  Now   with your hands and lightly bring it together.

Grease a 10 inch tart pan with oil. Press crust into the tart pan right up the edges. Place it in the refrigerator for at least an hour to cool and set.

Preheat oven to 180 degrees C.

Place a aluminum foil and keep pie weights over it . Bake for 15 minutes.  After 15 minutes remove the foil along with pie weight and blind bake for 5 to 7 minutes.  Remove from the the oven and let cool completely.

For the Mango Topping

Lightly whip the cream and keep aside.

Peel and cut the mango,  cut the mango into pieces. With a blender puree the mango.

In another bowl, whisk the egg, sugar and orange zest together well, then fold in the pureed mango and cream.  Fold till well combined.

Pour the mango topping into the tart base, which has already cooled.  Place the Mango Tart back in the oven and bake for about 25 to 30 minutes. The tart is ready when a knife inserted into the mango topping comes out clean.  Cool and dust it with icing sugar and serve.  

This a delicious tart, rich and creamy and  yum yum.

Lables : Oats Crust Tart, Mango, Cream, Tart/Pie/Quiche, Baked, Baking Bloggers, Sweets & Desserts

Baking Bloggers
Fruit Tarts and Galettes
Apple Amber Tart by Sid's Sea Palm Cooking
Apple Tartlets with Almond Crunch by Karen's Kitchen Stories
Classic Key Lime Tart by Hardly A Goddess
Lemon Tart by A Day in the Life on the Farm
Oats Crust Mango Cream Tart by Sneha's Recipe
Strawberry Nutella Galette by Tara's Multicultural Table
Strawberry Rhubarb Galette by The Redhead Baker
Tarte Tatin by Palatable Pastime

Gajrela - Kashmir

Gajrela is one of the most eaten dessert in winters or even throughout the year. It is one of the famous dessert recipe of Kashmiri cuisine. This recipe is Kheer that is made with carrot. This has a creamy and delicious taste. My hubby loved this dessert.

Ingredients

250 Grams Carrots - grated
500 ML Full Cream Milk
200 ML Condensed Milk
100 Grams Mawa / Khoya
1/2 Malai or Fresh Cream - I used malai
1/2 Cup Cooked Rice
2 Tablespoons Finely Chopped Almonds
1/4 Cup Sugar
1/4 Teaspoon Cardamom powder
2 Tablespoons Almonds powder


Method
Heat the milk and bring it to a boil, then add the cooked rice and add grated carrots. Cook on low flame till the carrots are cooked. Add sugar, cook it on the low flame till the sugar melts. Now add the condensed milk and khoya, almonds powder and cardamom powder. Mix well and cook for a few minutes and turn off the the flame. Add malai or cream and sprinkle finely chopped almonds,cool and serve it. Enjoy....

This is week 2 Day 10 of the Marathon theme Indian States.

Labels : Sweets & Desserts, Kashmir, Carrot, Condensed Milk, Cream, Cooked Rice, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up