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August 20, 2011

CREME' CARAMEL/CARAMEL CUSTARD...a fab party dessert!

A really easy fool proof recipe of this perfect dessert!...the secret here is to use full cream Milk of the best quality you can find, I have perfected this recipe over a period of several years, since it is difficult to achieve that perfect melt-in-the-mouth creamy gorgeousness the Creme' Caramel deserves!!!
for the caramel
  • Sugar-6 tbsp
  • Water-2 tbsp
For the Custard
  • Whole/Full cream Milk-1 and 1/2 cups
  • Skim Milk Powder- 100 gms
  • Eggs-4
  • Pure Vanilla extract- 2 tsp
  • Condensed Milk- 5 tbsp
  • Combine the sugar and water for the caramel and set on heat, let the sugar  melt and bubble away, keep stirring all the time, till it achieves a deep brown/golden colour.
  • Take a metallic mould, one which can be put in the pressure cooker for steaming later.
  • Pour hot caramel and swirl all around quickly before it hardens, no need to grease, set aside.
  • Combine all the ingredients for the custard in a large bowl and beat well.
  • Pour into prepared tin, and cover with a piece of foil.
  • Steam in pressure cooker without whistle for 20 minutes,switch off flame and let cool
Invert onto serving plate and serve warm or chilled along with Fruits/Vanilla Ice cream/whipped cream.

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August 15, 2011


What is a Quiche??...an open pastry case, filled with a mixture of eggs, cream and other savoury (= not sweet) foods, which is baked and eaten hot or cold
pronounced as -/kēSH/
This delicious flaky pastry shell filled creamy savoury treat is a perfect accompaniment to your evening Tea or Coffee.
for the pastry  shell-
  •  Plain flour-175 gms
  • Salted butter-80 g
  • Chilled water- a couple of tbsp.
For the filling-
  • Milk-200 ml
  • Butter-1 tbsp
  • Onion-1 medium chopped
  • Heavy Cream-2 tbsp
  • Eggs-2
  • Cheese-1/2 cup grated
  • English mustard-1/2 tsp
  • Salt and black pepper to taste
For the pastry shell-
  • Sieve flour in a large bowl.
  • Rub in the butter till the mixture resembles fine breadcrumbs.
  • Add chilled water, a tbsp at a time till the whole thing comes together as a stiff dough.
  • Wrap in cling film and chill for 15 minutes.
  • Gently unwrap and roll out pastry, grease and flour one large tart pan or 4 individual pans.
  • Fit out the pastry and trim edges, return to chill for another 15 minutes.
  • In the meantime preheat oven at 200 C, bake  the cases for 15 minutes and take out.
For the filling-
  • Heat butter gently, and  add onions, let sweat.Turn off heat when pink.
  • Add the rest of the ingredients to the cooled onions, reserving only a little egg white.
  • Brush pastry cases with the reserved egg white to seal in and prevent pastry from turning soggy.
  • Gently spoon in the filling in to the shells and bake for 20-30 minutes till filling is set.
  • Serve warm.

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August 1, 2011


These are the perfect accomapaniment to your cup of Coffee,... crispy, crunchy, melt-in-the-mouth buttery goodness and so easy too! They are bound to become yours and your kids favourite too!! After all who can say no to protein packed cookies that are delicious and easy to boot!!
Here's the recipe-
(makes 24)
  • Plain flour-140 gms
  • Soda-bi-carb- 1/2 tsp
  • Salt-1/2 tsp
  • Butter-115 gms (at room temp.)
  • Egg-1
  • Vanilla essence-1 tsp
  • Crunchy peanut butter- 250 gms
  • Sugar-165 gms
  1. Sift together the flour, soda and salt and keep aside.
  2. Cream the butter and sugar together until light and fluffy.
  3. Stir in the Peanut butter and blend well, stir in the dry ingredients.
  4. Chill till firm.
  5. Preheat oven to 180 C, Grease 2 baking sheets.
  6. Roll out teaspoons of dough into balls.
  7. Place on prepared sheets and with a fork, make a criss cross pattern as shown in pic.
  8. Bake till lightly coloured, 12-15 minutes.
  9. Cool on a wire rack.

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