Icecream souffle

This dessert has no ice cream to it and is must say I had  made many sweets but this in particular is special , as it turns out that this is one of my mother's first dessert to be served in a tray. Mom was  a sweet kind of person in both ways . But now she has lesft it all behind once she turned diabetic. She  loves to cook once in a while now as I have taken her shoes through this blog. I don't like to cook daily stuffs . I plan and do things accordingly like  plan for week and get  the stuffs and cook a good home cooked meal for the family. Mom still makes some savoury but desserts are a big 'no' to her menu. If she like something she will tell me and I would make modifications and try them out too.  I love simple sweets that I cook up fast for dinners and luck too. Basically we need something sweet for lunch as dinners are leftovers of lunch. And as mom is diabetic I have cut down down on my intake of sugary stuffs . Tea and coffee is on the sugar free list for me …

But come to this of this souffle I never bothered to add it to the blog. Zehna who loves to cook some meals at time would definitely like to see this recipe in my blog too. What's amazing about the dish is it's has very few ingredients and no issues of any kind. It will set on time . But many of you  readers will be a little set back on hearing that the egg whites are added to hot milk only once it is poured into the pudding tray. There si nothing awkward in this .I guarantee you it's absolutely fine and tastes amazing.. actually I love souffle more than to puddings . This is the only thing that has to be remembered and others are so easy . So...

Off to this recipe

Ingredients

• 1 litre milk
• 1 Tin milkmaid
• 2 tablespoon gelatin soaked in 1/2 cup warm water
• 1/2 cup cashews
• 1 cup sugar
• 4 egg whites
• Vanilla essence

Method

• Soak the gelatin in warm water to bloom
• Heat milk to boiling point.
• Add the milkmaid
• Add the gelatin mix.
• Simmer for ten minutes.
• Pour to dish,set aside.
• Beat the egg whites to fluffy ,add the essence.
• Now dip the egg whites on the hot pudding milk mixture.
• Keep dipping the egg whites softly into the milk mixture. After some time of dipping , place the souffle to chill for four hours minimum ...or freeze for 1 hour .
• Add sugar to hot pan and make caramel .
• Place the cashews on a foil and pour hot caramel onto the nuts . Let it set. Do not touch with fingers to burn !
• Crush with pestle and add to top the set souffle.
• Serve cold
• Note the egg whites should be added to hot milk only.
• It will get cooked at this stage . No worries of having raw eggs at all,👌and it's all cooked on hot souffle base .

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Caramel shortbread recipe

I hope you  are enjoying my recipes  which are  super simple and easy to cook recipes..  I just wanted to boost my spirits which is at a phase where I feel like I am stuck at a point .   So , here is a recipe ,one that is so simple but is usually ignored for sweeter options…

I was intending to make this  easy  recipe, since it badly needs an innovation in its pictures. Unfortunately, nothing works as per my  plan , I wanted to post this recipe last week but the chocolate  in my pantry was stuck ,till I found it out while I was rearranging my stuff for cleaning and reorganizing .

I always have chocolate bars for baking as I bake a lot with cakes  but I wasn’t in a mood to leave it alone. On top of it, I had some partly used stock of cream  which needed to be finished.

When I feel clouded as I don't  know what to cook and plan I go about checking menus and come googling helps . I used to cook a lot of pastries as trying out new recipes with pastry and baking is always interesting. Chocolate off late has become come a curse for my daughter . She has issues with migraines and some catogary of foods are not permitted soft her. But she has begun to hate the same and so no problems with it.
The beauty of this recipe is that you can do it your way. You can use  fruits and custard instead of chocolate . You can mix and match what you want to pour on to the pastry.

FOR SHORTCRUST:

1 1/2 cup All Purpose Flour

1/2 cups Butter (100 grams)

½ tsp salt

FOR CARAMEL:

11/4 cup sugar

¼ cup (50 grams) butter

¼ cup cream

½ tsp salt

1)2 teaspoon Vanilla Extract

FOR CHOCOLATE:

2 tblsp butter

1 cup Dark Chocolate Chips

Method

Preheat oven to 190 degree C. Take a  square pan with parchment paper , keep aside.

Add flour and salt in a bowl then mix well. Add cold butter and rub it into the flour so it resembles a wet sand.

Press this into the square pan and bake for 15 to 20 mins till light golden. Remove and set aside.

Now make caramel. Take sugar in a heavy bottom sauce pan and heat till it starts to bubble and caramlelize.

Swirl the pan but dont stir it. Swirl till the sugar gets nice and golden.

Now add in butter and mix well. Add in cream and mix well. Add salt and vanilla and boil this for 2 mins.

Remove and cool for 5 mins.

Now pour this over the shortcrust and cool this completely.

Melt butter in non stick pan

Add chocolate chips and melt fully.

Pour this over the caramel and chill for 1 to 2 hours.

Now slice into bars.

Serve.

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Snickers pudding

I was really sick so much that just couldn't find any clue as to where to start and end .. back to blogging after 6 long days as per schedule. It seems to have been taken so much time while I get back on track ...I am very late again . Even though I have been cooking and clicking the hardest part for me is the posting. Sitting for hours and editing many at once especially if one is late and everything has to fall in place quickly as possible . I don't want to lag behind again .

When you come back from medication and till now food tastes awful for me , everything seems different .I hog on food and AJ just laughs at the way I eat. I personally don't know  why but I don't care when it comes  and the coziness of eating well cooked favorite meals is always a blessing . I have  given way to the uneasiness and my X size factor now. I  have put on weight and I am feeling so. Naturally, that worries me a bit .  For me, traveling and eating is fun and when home I want to create so many things for kids. But tough times do come in ways of health issues and falling sick constant with migraines  is a messy thing  Life  makes you a lot easier when you have some one to cook for in.right .?.my kids  was completely busy with exams and so I did everything but my daughter does everything for me . She loves to cook  and that's a grace for me  … 

Ingredients

• 110 gms cream cheese
• 1/2 cup powdered Sugar
• 1/2 cup peanut butter
• 2 cups chocowhip cream
• 1 tin Milkmaid toffee
• Peanuts as required
• 200 ml .Whipping cream

Method

• Take a pudding dish and spread half the whipped choco  cream and refrigerate.
• In a bowl beat the cream cheese till smooth and add sugar and beat well and keep aside.
• Beat the whipping cream to soft peaks and add to the cream cheese mixture.
• Spread on the choco cream layer. This will be the second layer.
• Layer a generous layer of peanuts .
• Add the milkmaid toffee  on top and last layer with remaining choco cream layer.
• You can use a generous layer of peanuts in between for the pudding to be even more crunchier.

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