Non-baked

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

Mango & Peach Mousse

Ingredients:
1 packet 80g peach jelly
2 tbsp gelatine
380g can evaporated milk
1/2 cup caster sugar
1 cup boiling water
1 cup mango juice
1 cup ripe mangoes chopped and pureed
1/2 cup cold water

Method:
1. Chill the milk overnight. Dissolve jelly and sugar in boiling water.
2. Soak gelatin in cold water for 5 mins.  Then add to hot jelly with the mango juice. Mix until completely dissolved. Leave to cool.
3. Beat milk with electric beater until stiff peaks are formed.
4. Add cooled jelly mixture beating continuously.
5. Then fold in purée. Pour into dish and refrigerate until set.

Enjoy x

Love from Foodie Afifa Batan

Raspberry & Blueberry Cheesecake

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Ingredients
For base:
175g butter
300g digestives biscuits
For filling:
125g cream cheese
10floz double cream
1 carton hazelnut yogurt (150g)
For topping:
200g blueberries and raspberries
6-7 tbsp icing sugar

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Method:
1. Greaseproof the bottom of a cake tin or pie tin with a removable base.
2. Melt butter in a pan and add crushed digestives once fully melted. Mix well and then take off heat.
3. Press the biscuit mix into the tin firmly till packed to the bottom and level to create a sturdy base. Place in the fridge till the base is hard.
4. For the filling whip double cream till thick. Then add the cream cheese (mixed on its on first) till fully combined.

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5. Then add the hazelnut yogurt and fold it together. Spread onto base and put the base with its filling back into the fridge.
6. For the topping combine the fruits, icing sugar and 4-5 tbsp water (only if the fruits are not frozen) in a pan. Simmer till the mixture becomes thick.

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7. Leave to cool and then spread over the cheesecake filling.

Serve chilled.

Enjoy x

Love from Foodie Aiysha Haji

TOPPING
in a pan put ur fruits & icing sugar add 4-5tblsp of water(if fruits are frozen don’t add water)simmer till it goes a bit thick.leave to fully cool down. then spread over ur cheesecake. serve chilled.                                     enjoy.  Aiysha Haji

Pineapple Crush Dessert

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Ingredients:
1 carton whipping cream/double cream
1 can condensed mklk
1 carton sour cream
1 large tin of crushed pineapple
Flake to decorate

Method:
1. Whip the cream till soft peaks.
2. Then add the sour crreallyeam and condensed milk and fold in.
3. Add the drained pineapple tin and leave to set in the fridge. Serve cold with crumbled flake sprinkled on top.

Enjoy x

Love from Foodie Afifa Batan

Kheer (Indian Rice Pudding)

Ingredients:
2-3 handfuls pudding rice
Water for boiling
3pnts milk
Sugar to taste
Grounded almonds, pistachios & cardamon

Method:
1. Soak the pudding rice over night. Then boil the soaked rice for about half an hour.
2. In another pan boil the milk till it thickens. Then add the sugar to it.
3. Now add the boiled and drained rice to the milk let it simmer for about half an hour. After which take it off the heat.
4. Add the grounded almonds, pistachios and cardamon. Serve warm or cold.

Enjoy x

Love from Foodie Habibah & Samreen Bhayat

Caramel Dessert

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Ingredients:
1 packet Sponge fingers
1 fruit tin
1 box caramel creme
Double cream
Flake
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Method:
1. Arrange the sponge fingers in a dish. 2. Add the syrup from the tin aswell as the fruit.
3. Make and pour the caramel on top and leave to set.
4. When set add the whipped cream and garnish with crumbled flake.

Note: you can create two layers of you wish.

Enjoy x

Love from Foodie Afifa Batan

Chocolate Mousse & Strawberries

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Ingredients
200g chocolate (any of your choice; white/milk/dark)
250g double cream
2 egg whites
400g large strawberries
4 tbsp sugar
Icing sugar
Chocolate sauce
Mint leaves or sprinkles for deco

Method:
1. Clean, slice and wash the strawberries.

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2. Squash about 75g worth of strawberries in each of your six dessert bowls/ramekins/glasses.

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3. Mix some icing sugar into each glass according to the sweetness of the strawberries. Not too sweet as the mousse also has sugar in it.

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4. Now break the chocolate into pieces and and place over boiling water to melt.

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5. Once majority has melted, add ONLY around 100g of the double cream. Stir till the chocolate has fully melted. Then place it in the fridge to cool down totally.

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6. Whip up the rest of your double cream till it appears to have soft peaks.

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7. Then add the egg whites and whip till white. Add one spoon of sugar at a time, whilst continuing to whisk until the mixture forms stiff peaks.

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8. Once the melted chocolate has totally cooled down in the fridge, fold it into the whipped mixture with a light hand to create the mousse. Gently stir it a little so the dark and light colours combine to create a marble effect.

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9. Spoon over the strawberries. Roughly three large tablespoons of mouse per a glass.

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10. Leave to chill overnight in fridge. Garnish with chocolate sauce and mint leaves or sprinkles.

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Enjoy x

Sojee (Sweetened Semolina)

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Ingredients:
8 tablespoons of clarified butter (ghee)
1 cup semolina
1 cup sugar
1 1/4 cup water
1 cup milk

Method:
1. Melt the ghee on a pot and add soji. Keep mixing it till you can smell the semolina.
2. Then add the water and sugar. Keep stirring till the sugar has dissolved.
3. Now add the milk and keep mixing till it all comes together and is fully incorporated.

Garnish with crushed almonds and raisins. Serve alone or with ice cream.

Note: you can also add vanilla essence if you wish to.

Enjoy x

Love from Foodie Aiysha Haji

Lapsi (Crushed Wheat)

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Ingredients:
1 cup crushed wheat (Lapsi)
3 cups water
1 cup sugar (or more)
1/2 cup clarified butter (ghee)
Cardamon powder
Grounded almond and pistachios (optional)

Method:
1. Combine the water and sugar to make a syrup by bringing it to a boil and letting it simmer for a few minutes.
2. In a seperate pan melt the butter and the add Lapsi. Cook till its pinky gold and you can smell it.
3. Then add cardamon powder and syrup to the lapsi. Bring to a boil and then lower the heat. Cook till the water has fully evaporated and sticks to pan a little. Taste and sugar if you would like it sweeter.

Note: You do not have to make the sugar syrup separately. You can just add the water and sugar after step two when the crushed wheat is cooked.

Enjoy x

Love from Foodie Afifa Batan

Ras Malai

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Ingredients:
3 cups of milk powder
1 1/2 eggs
1/4 tsp baking powder
1 tsp oil
4 pints of milk
Evaporated milk
Sugar to taste
Grounded pistachios and almonds

Method:
1. Mix all the ingredients upto and including the oil together to form a soft dough.
2. Shape the dough into balls slightly larger than a marble.
3. Boil the milk and add sugar to taste. Let it boil till the milk reduces to half the amount.
4. Now drop the dough balls into the milk. Let it cook.
5. Once the dough balls have doubled in size add the evaporated milk and mix well.
6. Lower the heat and let the ras malai simmer for ten minutes or until balls are fully cooked.

Serve with grounded pistachios and almonds sprinkled on top.

Enjoy x

Love from Foodie Samreen & Habibah Bhayat