Desserts

Zesty Lime Cheesecake

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Ingredients:
250g Digestive biscuits
100g unsalted butter
1 tin Carnation condensed milk (405g) 300ml double cream 300ml
Juice of 5 lemon and limes
Zest of 5 lemon and limes

Method:
1. Crush the Digestive biscuits and melt the butter. Then mix the two together.
2. Press the mixture into a greased tin and let it chill in the fridge for 10 minutes.
3. Now whisk together the condensed milk and cream. Then add the lemon juice and zest. It will immediately thicken itself like magic. After which pour this over the chilled biscuit base and let it set for 1-2 hrs.
4. When ready to serve take out of the fridge and decorate the with lemon and lime zest.

Hot Chocolate Croissant Pudding

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Ingredients:
6-7 mini croissants/3-4 large croissants
1 mug milky hot chocolate
1/2 cup double cream
1/2 cup sugar
1/4 cup water
2 eggs
Chocolate chips/white chocolate chunks (optional)

Method:
1. Boil the sugar and water together in a pan and let it cook on medium heat for about 3-5 minutes till it starts to turn golden and thick.
2. Meanwhile make the hot chocolate using only milk. As well as tear and place the croissants in a buttered oven-proof dish.
3. Once the caramel is formed from the sugar and water combination, take it off the heat and let it sit in the pan for a minute. Then add the hot chocolate whilst whisking continuously (expect it to act crazily).
4. Then place the pan back onto low heat and add the cream. Keep whisking till there are no more lumps.
5. Take the mixture and place into a bowl or dish and let it cool till its room temperature.
6. Then whisk in the two eggs till fully incorporated. Pour this caramel custard over the croissants evenly, trying to soak all the croissants. Sprinkle with milk chocolate chips or white chocolate chunks.
7. Bake the pudding in a preheated oven at gas mark 5 for 20 to 30 minutes. Serve warm with ice cream or or custard or slathered in maple syrup.

Enjoy x

Khuzzy B

Milk Ghas/Set Falooda

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Ingredients:
6 cups of milk
1 1/4 tsp falooda/ghas (agar agar) powder
1 tin carnation milk
1 tin condensed milk
Ice cream essence
Food colouring
Ground almonds & pistachios (optional)
Cardamom

Method:
1. In a sauce pan add milk and ghas powder. Once the milk is warm add carnation milk. Keep stirring and bring to a boil.
2. Then add condensed milk. Add colour of your choice and essence.
3. Set in individual bowls or one big bowl. Leave in the fridge until set. 

Enjoy x

Love from Foodie Ayesha Kasu

Sehri/Suhoor Smoothies

Tips to remember:
1. Best dates to use for smoothies are Medjool; pitted and sliced.
2. Soak dates in milk/water for few hours before use.
3. Substitute yogurt and milk interchangeably if desired.
4. Skimmed milk/ Low fat blends are better.
5. Add oat bran, almonds, flaxseed (linseed) etc for a healthier and energising kick.
6. Freezing the fruit before blending will provide a creamier texture.

Vanilla-Date Breakfast Smoothie:
• 1 cup yogurt
• 1 cup milk
• 4-7 dates (soaked in milk overnight)
• 1/2 tsp vanilla extract
• 2 cups ice cubes (optional)
Blend – 2-3 Glasses

Simple Banana Oat Bran Smoothie:
• 1 ½ cup milk
• 1 tbsp oat bran
• 1 banana
• 4 dates (soaked in the milk overnight)
• Vanilla extract (optional)
Blends –  2 Glasses

Banana & Date Smoothie
• 250 ml plain yogurt
• 120 ml milk
• 120 ml fresh dates
(soaked overnight in milk)
• 2 bananas (sliced)
• 8 ice cubes (optional)
Blend – 2 to 3 glasses

Strawberry & Date Smoothie
• ½ cup strawberries
• ¼ cup almonds, soaked
• 3 dates (soaked in milk overnight)
• 1 cup water or milk
Blends – 2 Glasses

Spiced Banana Date Smoothie
• 1 cup Milk
• 4 dates (soaked overnight in milk)
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/8 tsp nutmeg
• 1/8 tsp ginger
• 1/8 tsp garlic cloves
• 1/8 tsp chilli powder (optional)
• 1/16 tsp cayenne pepper (optional)
• 3/4 cup banana (sliced)
• 3/4 cup ice cubes (optional
Blends – 2 Glasses

Dates &  Cornflakes Smoothie
• 1 cup milk
• 4 dates (soaked overnight in milk)
• 2 tbsp cornflakes
• 1 tsp honey (optional)
• Crushed ice cubes
Blends – 2 Glasses

Oaty Melting Moments

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Ingredients:
6oz caster sugar
8oz softened butter
Couple of drops vanilla extract/flavouring
10oz self raising flour
4oz porridge (more if you want)
Glacé Cherries (optional topping)
2 egg yolks

Method:
1. Pre-heat oven and line baking trays.
2. Mix butter, sugar and egg yolks.
3. Then add vanilla; then add flour. Beat to a soft dough and roll it in to small balls.
4. Dip each ball into oats, flatten a little and add cherries as a topping. Then bake for 20 minutes until golden and brown.

Enjoy x

Love from Foodie Humairah Batan

Tapioca Dessert

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Ingredients:
2 pints milk
150ml single cream
2oz Tapioca seeds
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Few tbspn broken vermicelli
Few tbspn condensed milk (optional)
Sugar to taste
Cardamon powder

Method:
1. Boil milk, cream, seeds and vermicelli together; constantly stirring until it comes to a boil.
2. Then leave on low to simmer till it becomes of a creamy texture then sdd condensed milk.
3. Now leave to chill and then mix in the cardamon powder. Refrigerate until ready to serve.

Enjoy x

Love From Foodie Afifa Batan

Muffin Dessert

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Ingredients:
Muffins
Custard
Crushed chocolate of your choice
Whipped double cream

Method:
1. Line the bottom of a large serving dish with muffins.
2. Then pour ready custard on top of the muffins and smooth whipped double cream on top.
3. Crumble flake chocolate on top and refrigerate till ready to serve.

Note: You can also add crushed mnt Aero chocolate on muffins to give a few taste or Jaffa Cakes/Terry’s Chocolate Orange/orange Aero if u want an orangey taste.

Enjoy x

Love from Foodie Aiysha Haji

Fruit Jelly Dessert

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Ingredients:
Any fruit jelly packet of your choice
Double cream
Fruit of choice
Double cream (whipped a little) OR one packet of dream topping

Method:
1. Make and set the jelly in a large dish as per instructions on the packet.
2. Once set slice the jelly vertically and horizontally into small cubes.
3. Throw these jelly cubes into a large seerving bowl. Add the whipped cream or dream topping.
3. Then add the relevant fruit such as strawberry if you made strawberry jelly or tinned pineapples if you made a pineapple jelly or mandarin slices if you made an orange jelly. Mix it up however way you like it.
4. Give it a good mix and place in the fridge overnight so it’s very very cold when serving.

Note: If using tinned fruit add a bit of the water from the fruit to the cream and jelly for an extra punch.

Enjoy x

Love from Foodie Khuzzy B