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
Ingredients:
1 packet Sponge fingers
1 fruit tin
1 box caramel creme
Double cream
Flake
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
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.
2. Squash about 75g worth of strawberries in each of your six dessert bowls/ramekins/glasses.
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.
4. Now break the chocolate into pieces and and place over boiling water to melt.
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.
6. Whip up the rest of your double cream till it appears to have soft peaks.
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.
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.
9. Spoon over the strawberries. Roughly three large tablespoons of mouse per a glass.
10. Leave to chill overnight in fridge. Garnish with chocolate sauce and mint leaves or sprinkles.
Enjoy x
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
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
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
Ingredients for filling:
Punnet of plums
Zest of an orange
Juuce of an orange
2 apples
2 pears
2 large tbsp caster sugar
1/2 tsp mixed spice/ cinnamon powder
Method for filling:
1. Peel the apples and pears, core the plums and chop into pieces.
2. Add all the ingredients and the chopped fruit to a heavy bottomed pan and cook for half an hour. It will become a fruit compote that tastes like marmalade.
Ingredients of crumble mix:
5oz plain flour
4oz butter (salted)
4oz sugar/brown sugar
1oz/15 ground almonds (not too fine)
Crumble Method:
1. Put all the ingredients in a bowl. Rub together using your fingertips until fully incorporated.
2. Place the filling in a oven – proof dish and sprinkle crumble over it.
3. Bake in oven at 150 degrees for 35 mins.
Serve warm with cream or custard or ice cream.
Enjoy x
Love from Foodie Mariam Kika
Imgredients:
5/6 apples peeled, cored and meduim sliced.
1 cup sugar (more if pu like it sweeter)
1-2 stick cinnamon
1/4inch ginger (more if u like)
Splash of lemon juice
Zest of 1/2 lemon
Method:
1. Put the first 6 ingredients in a pan cover with little bit water and simmer till apples are transparent. Be sure to stir at intervals or else it will stick.
2. Take out the ginger and cinnamon and put the apples in serving dish.
3. For the topping rub flour butter and sugar together with fingers to form a breadcrumb like crumbly topping. Sprinkle onto apples. 4. Bake in a preheated oven at gas mark 6 for 20/30 mins.
Note: Use a fork or your finger to create a design on the top of the crumble.
Enjoy x
Love from Foodie Nasreen Bhayat
Passion Fruit Jelly Ingredients:
2 cups water
1 cup of passion fruit juice
3/4 cup sugar
1 tsp ghus powder
Packet of fresh passion fruits
Jelly Method:
1. Bring all the ingredients to a boil and add the chopped fresh passion fruits.
Main Dessert Ingredients:
Ingredients:
1 tbsp custard powder
1 tbsp cornflour
3 cups of milk
1 tin condensed milk
1 tin nestles cream
1 tsp ghus powder
1/4 cup of water
Main Dessert Method:
1. In a saucepan place the cornflour, custard powder and a little milk to form a smooth paste.
2. Add the remaining milk and the ghas water. Bring to boil over medium heat stirring continuously until thick.
3. Add condensed milk and cream. Whisk well and pour into one large dish or few individual bowls. Allow to set completely preferably for a few hours.
4. Make the jelly (recipe above). Let it cool.
5. Transfer carefully over the custard. Refrigerate until set. Top with whipped cream.
Enjoy x
Love from Foodie Ayesha Kasu
Ingredients:
4 cooking apples
lemon juice
2 tbsp (or more) sugar
Pinch if cinnamon
Topping Ingredients:
3oz butter
4oz plain flour
2oz oats
2-3oz sugar
Method:
1. Peel and dice apples and cook with the lemon juice, 2 tbsp sugar and cinnamon till they become soft.
2. Rub butter into flour to form breadcrumbs. Add the sugar and oats.
3. Place apples in a baking dish and sprinkle crumble topping on top.
4. Bake in a preheated oven for 30-40mins at 180°C. Serve warm with custard or cream.
Enjoy x
Love from Foodie Zaynab Kalang
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