FRUITY PIE - A NO BAKE DESSERT

This dessert I,  made for my family get together and they enjoyed it. The only mistake done was I did not set it in a Springform pan or a removable bottom pan hence cutting the biscuit layer was difficult. The biscuit layer was stuck to the serving bowl (rectangular Pyrex dish) and broke into pieces. Wanted to click pics to show exactly what I mean, since it was on the table and it was being served could not click a pic.

Ingredients
For the base
250 Grams Digestive biscuits - crushed
200 Grams Unsalted Butter - melted

Ingredients for filling
200 Grams Cream Cheese
1/3 Cup Caster sugar
1 Cup Whipped cream
1/2 Cup Vanilla Ice cream
1 Large Can Fruit cocktail
2 Drops Fruit essence
1 packet Raspberry jelly

Method
Line a springform pan/ removable bottom pan with cling film let it ends hang outside the pan so that removing or lifting it is easy.

Crush the  biscuits  in a mixer jar, add the butter just pulse it once or twice and then press it evenly on to the prepared  pan .  Keep it in the refrigerator to set for an hour at least.

Soak the jelly in  3/4 cup water,  place it on low flame and keep stirring it till the sugar dissolves, remove from flame.  Keep aside till it cools.

Drain the juice of fruit cocktail in a sieve ( take only the fruit, see that there is no liquid content or else the pie will be soggy).

Method for filling:
Beat cream cheese with caster sugar, essence till well incorporated.  Fold in whipped cream and ice cream spread mixture on the biscuit base. Top with fruit cocktail.  Then pour the jelly on top of the fruit.   Keep it in the refrigerator overnight to set.   Serve chilled... enjoy !

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : No Bake Desserts, Mixed Fruits, Sweets & Desserts, Blogging Marathon, Icecream

Trifle Pudding - No Bake Desserts

Trifle is a much-loved Christmas dessert usually made with sponge soaked in sherry or fruit juice and layered with various combinations of fruit, cream or custard.Trifle is a cold dessert made from thick custard, sponge cake, fruits and jelly.These ingredients are arranged in layers and topped with whipped cream or cherries, nuts or chocolate. This is a perfect recipe for a party and can be prepared two or three days in advance. 

The good thing about this trifle is one can make this recipe as per their taste and requirement and it’s so simple to make. If you have lot of work for get together or party then this trifle can be very handy as everything can be put together in less than 20 minutes provided having some cake in hand. Just make the custard, arrange the trifle, keep it in fridge and forget about it until it’s time to serve and wow your family, friends and guests with this delicious and attractive trifle.

How to make Trifle Pudding
Ingredients  
Sponge cake
Vanilla custard Powder
Jelly Orange flavor
Mixed fruits of your choice.
Little sugar syrup or sugar water
A glass container or tall glass for serving individually.

Method
For the custard layer
2 + 1/2 Cups Milk
3 Tablespoons Custard powder
4 Tablespoons Sugar or according to tasteMix custard powder with 1/2 cup of warm milk and make a paste. 

Boil milk and sugar and stir till the sugar dissolves and the milk comes to rolling boil.   Reduce the flame, add the custard paste to the boiling milk slowly stirring continuously. After it becomes a little thick, remove from flame. 

Cool it and keep it in the refrigerator.

For the fruits layer
Pears, apple, mangoes (ripe but firm) or any fruits of your choice but avoid using bananas and oranges, as it makes the trifle soggy. Cut the fruits into small pieces and keep it aside.You can keep apples in a cup of water to which a few drops of lemon juice is added to prevent discoloration.

For the jelly layer
Prepare the jelly as per instructions on the pack. After it cools, set it in a tray and refrigerate it. Do not keep it in the freezer.

How to assemble or serve Trifle 

Now take a wide glass bowl or a tall glass.

Cut the cake horizontally and arrange the bottom layer with pieces of cake and sprinkle sugar syrup on it. Press it well .

Now pour the cold custard on top of it and spread it evenly.

Then spread the chopped fruits.

Then  jelly and cover the fruits layer.

Now sprinkle little custard and arrange the cake pieces.

Now again pour the cold custard on top of it.

Like this repeat the process for 3 layers.Then top it with with fruit.  

Keep it in the refrigerator for 5-6 hours to set (not in the freezer) and enjoy delicious and
yummy Trifle.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Blogging Marathon, Fruits, Sweets & Desserts, Trifle Pudding, No Bake Desserts

Musakhan / (Baked Chicken with Onions) / A Palestinian Cuisine

Musakhan (Arabic: مسخّن‎) is a Jordanian and Palestinian dish composed of roasted chicken baked with onions, sumac, spices and fried pine nuts served over taboon bread. It is also known as Muhammar (Arabic: محمر‎). Sakhan is the Arabic word for hot, so musakhan (mu-SA-khan) means something that has been heated.

Musakhan is a dish that is eaten with one's hands. It is usually presented with the chicken on top of the bread, and could be served with soup. It's a meal to be eaten as a special treat, it is especially cooked in villages in north Palestine.

In Mena's Cooking Club, this month we are going to discover a delicious cuisine of Palestine. This dish I, prepared for my family get together and they loved the chicken which was juicy and delicious. This is so easy to make if you marinate it the previous day and pop it in the oven an hour or two before your guest arrive.  Let's go through the ingredients... and make this together.

Ingredients
For the Marination
10 Chicken Drumsticks
1 Tablespoon Cumin powder.
2 Bay leaves
4 Whole Brown Cardamoms
2 Tablespoons Sumac powder
1 Teaspoon Salt
1/2 Teaspoon Black pepper powder
A pinch of Freshly grated Nutmeg
1⁄2 Teaspoon Cinnamon powder
3 Tablespoons Lemon Juice

Other Ingredients
2 Large Onions - finely sliced
1/2  Cup Olive oil
1 Cup Chicken stock

Method

Rinse the chicken pieces and pat dry.

Combine the spices for the marinade and mix with the lemon juice. Rub the marinade  into the chicken well.  Keep aside. 

Fry the onions in oil till light brown in color.  Note the onions should not burn but still be soft.  Add these onions also to the chicken marinade, along with the olive oil and keep in the refrigerator for a day or overnight.

Preheat the oven to 200 degrees. Set the chicken out of the fridge and  let it come to room temperature. 

Then add the chicken stock.  Place the chicken on a baking tray, cover with foil and bake  for 30 minutes.   After 30 minutes remove the foil and turn the sides of the chicken and keep uncovered in the oven for another 15 to 20 minutes,   till the liquid is slightly evaporated and the chicken gets a nice dark brown color.  Remove from the oven and serve hot.

I served this with couscous  salad ( look out for the recipe) and bread .  This was  delicious.    You too try it .... Bon Appétit.

An InLinkz Link-up

Labels : Chicken, Palestine, Baked, Sumac, Mena Cooking Club, Continental Cuisine

Mixed Vegetables - Patiala Style

This is a Tarla Dalal recipe.   Was browsing through her book and found this interesting recipe.  Made  little changes in this recipe and prepared it.  It was delicious and creamy,  without adding a spoon of cream.  This recipe is a keeper.

Ingredients
2 Cups  Mixed vegetables
1 Capsicum - chopped
1 Onion -  finely chopped
1/4 Teaspoon Turmeric powder
2 Green chillies -  finely chopped
1 Cup Milk
1/2 Teaspoon sugar
1/2 Teaspoon Cinnamon powder
1 Teaspoon Ginger - Garlic paste - mixed in little water
1 Tablespoon  Coriander  - finely chopped
3 Tablespoons Ghee

2 Tablespoons Oil
Salt to taste

Method

In mixed veggies I used potato cauliflower, carrots, green peas.
Heat the  oil and ghee  in a pressure pan, fry the onion till light pink.  Add the ginger garlic paste, green chilly and  fry well till oil leaves the sides.  The add all the veggies and fry  on high flame for 5 minutes, stirring continuously.  Then add the turmeric, cinnamon powder,  salt and stir again for a minute.  Add the milk, sugar and give it a quick stir.  Close the pan with the lid and take a whistle on high flame.  Take off flame after a whistle, let the pan cool.  Open and serve garnished with coriander.  Enjoy....

My Notes :

In  the original recipe the veggies were boiled and to thicken the gravy a teaspoon of cornflour was used. 

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 2.

Labels : Vegetables, CCChallenge, Main course

Mini Nutella Cookie Cups - Eggless

These are so delightful when baked, that you just wait when you can pop them in to your mouth.  They simply melt.    

Ingredients
50 Grams butter (softened)
50 Grams Icing sugar
25 Grams Brown sugar - powdered
2 Drops Chocolate essence
70 Grams All-purpose flour
1/2 Teaspoon Cocoa powder
A pinch of soda - bi - carb
A pinch of salt
25 Ml Milk
A Small Jar of Nutella

Method 

Preheat oven to 180 degrees . Grease your mini muffin tin. I made these in the appe pan since I did not have a mini muffin pan.

 Seive the flour, salt, baking soda, keep aside. 
Cream butter and both sugar in bowl until light, smooth and fluffy! Gradually add the seive flour  until all the flour is mixed in. Add milk a teaspoon at a time and lightly bring it to together to form a dough.  (Do not use knead the dough too much or else the cookies will become hard and tough.

Roll dough into balls.

Pop them in the mini muffin tin / appe pan  and bake for 10-12 minutes, until golden brown but not too dark around the edges.

When done, remove from oven and let sit for about 2 minutes. 

Then make wells for the nutella with a shot glass. 

Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.

Let cool 15-20 minutes in tin. 

Remove from tin and relish them. 

Nutella  solidifyed in about an hour, which  I, then transported to my friends!



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55

Labels : Biscuits & Cookies, Eggless, Blogging Marathon