Non-baked

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.

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

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

Triple Chocolate Cheesecake

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Ingredients:
100g butter
1 packet nice biscuits
1/2 teaspoon ground cinnamon(optional)
1/4 cup water
1 tablespoon gelatine
375g smooth cream cheese
1/2 cup milk
1/2 cup castor sugar
60g white chocolate (melted)
60g milk chocolate (melted)
60g dark chocolate (melted)
Fresh cream (whipped)

Method:
1. Crush biscuits until fine,add melted butter and mix till combined. Press onto the base of a spring form tin. Refrigerate for 20 minutes or until firm.
2. Put the gelatine and water in a glass bowl stir over a saucepan of simmering water until dissolved,
3. Whisk cream cheese until smooth, add milk, sugar and the gelatine. Melt the chocolates.
4. Divide the cheese mixture into three parts add 1/3 to the melted chocolates. Divide the whipped cream into three parts and add to the chocolate mixtures. Make sure to whisk each one properly.
5. Spread the white chocolate mixture onto the biscuits and leave in the fridge for about 5 minutes until set. Cover carefully with milk chocolate mixture then let it set. Finally carefully layer the dark chocolate mixture on top. Refrigerate for few hours or until firm.
Decorate with whipped cream rosettes and grated chocolate.

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Enjoy x

Love from Foodie Ayesha Kasu

Vanilla Cheesecake

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Ingredients:
1 1/2 packets nice biscuits
100g butter
250g smooth cream cheese
1 can condensed milk
1 fresh lemon juice
1 teaspoon vanilla essence
3 teaspoons gelatine
1 cup water
1 tub fresh cream (whipped)

Method:
1. Crush the biscuits until fine.
Add melted butter and mix until combined. Press firmly onto base of a spring form tin. Refrigerate for 20 minutes.
2. Combine the cream cheese  condensed milk, lemon juice and vanilla essence. Whisk until smooth.
3. In a glass bowl put the gelatine with water and stir over simmering water until dissolved. Add to the cream cheese mixture and mix well.
6. Add the whipped cream and pour over the biscuit, chill for a few hours.

Decorate as you wish with a jelly of your choice; or pour melted chocolate, spread and decorate further with chocolates.

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Passionfruit and Vanilla Cheesecake

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Strawberry Jelly and Vanilla Cheesecake

Enjoy x

Love from Foodie Ayesha Kasu

Special Mousse Jelly

Ingredients:
1 cup china grass
2 cups water
2 packets Angel Delight
Fresh fruit/tin fruit
Icing sugar

Method:
1. Boil the china grass in water.

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2. Make the Angel Delight as directed on packet.

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3. Cut fresh fruit or open tin and place in a dish. Pour the Angel Delight on top and level out.

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4. Sprinkle icing sugar on top and leave to set in refrigerator till time to serve.

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Enjoy x

Love from Foodie Nasreen Bhayat

Strawberry Dream Dessert

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Ingredients:
Strawberries
Jelly packet (strawberry/mixed berry)
Dream topping
Cadbury’s Strawberry and Creme Chocolatw

Method:
1. Place strawberries in the bottom of a  dessert bowl or glasses.
2. Make a jelly and pour into the glasses and let it set.
3. Whip up some dreams dropping. Melt chocolate. Let it cool and then fold into dream topping.
4. Spoon the dream topping onto the jelly. Crush strawberries and pour on top. Refrigerate and serve chilled.

Enjoy x

Love from Foodie Fatema Hansrod

Mango Mousse Dessert

Ingredients for mousse:
1 tin mango pulp (kesar)
1 carton double cream (whipped)
2 tbsp gelatine
1/4 cup cold Water
Madeira cake

Method for mousse:
1. In a glass bowl sprinkle gelatine add 1/4 cup of water and leave for about 1 minute until it thickens.
2. Then heat in the microwave for 30 seconds. After 30 seconds check if the gelatine has dissolved if not give it another 10 second burst in the microwave. 
3. Combine mango pulp and sugar together. Whisk the cream till thick.
4. Then whisk the gelatine and mango pulp together. Then add thewhipped cream.
5. Finally layer your dessert dish with cake and then a spread of the mango mousse. Leave to set and then add the mango glaze. You can do two layers if you want.

Ingredients for mango glaze:
2 cups mango pulp
1 cup of hot water
2 tbsp of gelatine
Sugar to taste

Method for mango glaze:
1. Dissolve the gelatine in hot water.
2. Add it to mango puree and mix well. Then add sugar if you like it sweeter. Layer onto set mousse and refrigerate for a few hours.

Enjoy x

Love from Foodie Ayesha Kasu