Fruit Salad

For a change, this time I haven't referred any blogs or books; rather this is my own recipe....*smile*....A recipe, which I am soo used to since my mom and even my aunty used the same method for preparing it. I wonder if there is any other method for preparing a fruit salad!!!

Recipe Source: My Own

Milk - 500ml
Sugar - 2 tbsps
Custard Powder - 1tbsp
Fruits - your choice (I used apple, banana, pomegranate, pineapple and grapes)

  • Prepare custard as per the instructions on the box of the custard powder.
  • Peel and cut all the fruits (except banana and apple) into small pieces and chill for an hour.
  • Once the custard is cool, line a bowl with the chilled fruits and pour the custard over it.
  • Chill before serving the salad.

If you guys know any other method for preparing a fruit salad, kindly share.....

Now, who wouldn't love a fruit salad for dessert after lunch/dinner???


Banoffee Pie - An English Dessert

I was browsing through my bookmarked cooking blogs, when I saw this particular dessert known as Banoffee Pie in Swapna's Cuisine. Frankly, I haven't heard about it earlier, but it looked quite interesting....Moreover, it required very little ingredients and there was no baking involved!!! I googled to know more about the dessert. According to Wikipedia, "Banoffee Pie is an English pastry-based dessert made from bananas, cream, toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter."

The images of this dessert on many blogs/sites were quite tempting and a treat to the eyes, which is why I decided to make it. The below method is what I followed when making the Banoffee Pie.

Recipe Adapted from: Swapna's Cuisine

Condensed Milk - 1 can (400 gms)
Bananas - 3, large
Whipped cream - 200ml
Digestive/Marie biscuits - 200gms
Butter - 100 gms
Cocoa powder - to decorate
Icing Sugar - 1 tbsp


  • To Prepare Dulce de Leche: Take the label off the condensed milk tin and place it in the pressure cooker. Cover completely with water (make sure the water is at least 2 inches above the tin). Close the pressure cooker without the weight. Once it begins to steam, reduce the flame to medium-low and let it steam away for an hour. Turn off the flame and let the pressure cooker cool before opening the lid. Then drain away the water and let the tin cool completely for about 3-5 hours before opening it. (For more other tried and tested methods of making dulce de leche, visit Aquadaze blog)
  • Melt the butter and crush the biscuits using a blender or a plastic bag and rolling pin. 
  • Mix the melted butter and powdered biscuits. Transfer the mixture to a pan and press into an even layer. Place in the oven and allow to cook for 10 minutes. Once the mixture is lightly roasted, remove and cool. Once cool, line a pie dish with this mixture and keep it in the fridge for some time.
  • Opened the cooled can of condensed milk, which will have turned to toffee. Spread this over the biscuit layer. Place in the fridge for an hour.
  • Once chilled, thinly slice the banana and arrange them over the toffee layer. (I used just 1 banana, whereas the original recipe calls for 3).
  • Whip the cream with the icing sugar until thick and stiff. Spread this over the bananas.
  • Finally, to decorate, dust the cocoa powder on top using a sieve.
  • Chill for some more time and serve.


Linking this up to......

Shortbread Cookies

I always wanted to bake cookies, but never had the cookie cutters for cutting out the cookies in shape. Finally, last week when shopping at Niligiris, I came across a small box of 6 cookie second thoughts; in goes the box into my trolley...*smiles*......
Now comes the next problem - a simple recipe!!!I browsed through many books, blogs and magazines and found a lot of recipes but I needed a simple one as this was an experiment!!!*winks*.....Lastly, when I browsed through my recipe book, I found this extremely simple and easy recipe, which I had jotted down long ago and forgotten!!!

Recipe Source: Good Housekeeping (I think so)

Butter - 1 cup
Sugar - 1/2 cup
Vanilla essence - 1 tsp (or 1 vanilla bean)
Maida - 2 3/4 cups

  • Cream the butter and sugar together till fluffy and light.
  • Scrape and put in the vanilla bean pods or essence into the butter and sugar.
  • Add the maida to the mixture and knead it till it forms a soft dough. Cover the dough with a cling film and let it chill for 1/2 hr in the fridge.
  • Roll the dough out to 1/8 inch thickness and cut into desired shapes with a set of cookie-cutter.
  • Bake in the oven at 180 C (350 F) for 20-25 minutes or till golden brown.

A Jar of Cookies


Mocha Chocolate Mascarpone Verine

Happy New Year 2012

Hi dears....I know it's late, but "Better late then never" *smiles*....So how was your Christmas and New Year???Hope you guys had fun!!!What are your new resolutions for this year??As for me, I had spent my X'mas n New Year back at home with my parents resolutions (since I don't stick to any!); just prayers that this year is gonna be a good one too....*smiles*

I was wondering what I would bake first in the New Year.....went through many recipes and finally spotted this particular recipe of a simple and delicious dessert by Ria Jobin.....I got this recipe of hers from Vanitha....You could also find this in her blog. But unfortunately, the pictures didn't come out quite was a total disaster!!Will surely re-post with better pictures asap....

Recipe source: Ria's collection

1. Mascarpone cheese - 100gm
2. Amul cream - 150gm
3. Instant coffee (strong) - 1/4 cup
    Sugar - 2-3 tbsps
4. Chocolate cake/brownies - 4 slices
5. Sugar syrup - 1/4 cup

  • Prepare the syrup by boiling equal quantity of sugar and water. Let it cool.
  • Beat the mascarpone cheese softly.
  • Beat the fresh cream till fluffy. Add sugar and coffee and mix well. Add this mixture to the cheese and incorporate. This is the mocha cream.
  • Next, slice the cake (depending on the shape of the glass used) and place a small slice in the glass. Pour some syrup on it to soften the cake.
  • Then, pour the mocha cream on the cake.
  • Again, keep a slice of the cake on the mocha cream and repeat the above process.
  • Refrigerate for an hour.
  • Decorate according to your imagination and serve cool.
Note: I used marble cake instead of chocolate cake. Moreover, I used a lighter coffee powder, since I didnt want it to taste bitter for my kids. And I had made my mocha cream slightly loose.