You might have come across a variety of apple & cinnamon combinations before, but for me its a first time affair…yes, this is the first time am eating apple….I can see so many surprised faces out there Continue reading →
. You may find it hard to believe…I think I should make it clear that I haven’t got anything against the good looking apples, but I generally do not eat fruits, so is it getting too complicated for you guys…let me explain.
I hope you all had a wonderful Easter. Though we celebrated, I didn’t cook much this time…I outsourced everything for a change :)The only thing I made was moose pudding with stewed pineapple and praline. Moose pudding is nothing but china grass pudding, it’s very basic stuff and easy to make. I’ve posted the recipe of moose pudding in the initial days of my blogging and I wasn’t able to put the picture that time. Moreover I used to have it without pineapple those days, so am just publishing the modified version.
You can see the moose pudding recipe here.
For the base:
Pineapple - 2 medium chopped
Sugar - 1 cup
Cook the chopped pineapple with sugar, till the juice is completely dried and the pineapple is coated well with sugar. Let it cool. Refrigerate for 2-3 hours.
For the topping:
Cashew nuts - 10 - 15
Sugar - 2-3 tbsp
Melt sugar in a bottom heavy pan. Once the sugar is completely melted and becomes golden brown in colour add the cashewnuts. Switch off the gas and stir the cashew nuts so that it is coated well with the caramel. Transfer the nuts to aluminium foil or butter paper. Once it is cooled, crush it with rolling pin and later grind it coarsely.
Serving suggestion: Spread the stewed pineapple as the base layer, moose pudding as the middle and praline as the top layer.
Also check:
Happy valentines day to you all !!
I think chocolate has a special importance on valentines day menu, so here goes valentines special chocolate walnut bars.
Chocolates & nuts are one of my favorite combination and this one is no exception.
Here goes the recipe:
- Walnuts - 55gm
- Caster sugar - 60 gm
- Plain flour, sifted - 110gm
- Cold unsalted butter - 85gm,cut into pieces
For the topping
- Unslated butter - 30 gm
Water - 85ml - Unsweetened cocoa powder - 30gm
- Caster sugar - 100gm
- Vanila essence - 1 tsp
- Eggs - 2
- Icing sugar - for dusting
Preheat the oven at 350 F/180 C. Grease the bottom and sides of an 8 inch(20cm) square baking tin. Grind the walnuts with a few tablespoons of the sugar in a food processor or blender. In a bowl, combine the ground walnuts, remaining sugar and flour. With your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs. Alternatively, process all the ingredients in a food processor until the mixture resembles coarse breadcrumbs. Pat the walnut mixture into the bottom of the prepared tin in an even layer. Bake for 25 minutes.
Meanwhile, for the topping, melt the butter with the water. Whisk in the cocoa and sugar. Remove from the heat, stir in the vanilla and salt and let cool for 5 min. Whisk in the eggs until blended. Pour the topping over the crust when baked. Return to the oven and bake until set, about 20 min. Set the tin on a rack to cool. Dust with icing sugar (optional). Store in the refrigerator.
Other bars recipe:
Recipe source: Simple Home Baking by Carole Clements
