Fun and Food Blog

Strawberry Ricotta Pancakes

noreply@blogger.com (Mansi) — Tue, 30 Apr 2013 18:08:00 +0000

Mother's Day is coming around in 2 weeks, and I'm sure everyone is planning a special Brunch for their beloved moms! Well, my little one wants to make something special for me too, so she asked me to choose one of the best pancake recipes and tell her how to make them, so that she can do it "all by herself, maybe with a little help from Daddy", and make the Best Pancakes Ever for her Mamma!!! There are already tears brimming in my eyes as I type this post - it's so easy to get carried away by emotion, especially when a 4-year old wants to do something extra-special for you.

Anyways, so if you are looking for a perfect Pancake recipe for Mother's Day, then I'm sure you'll love this one too! Made with fluffy Ricotta cheese and fresh strawberries, these will be the perfect beginning to a memorable Mother's Day celebration.

Recipe & photo courtesy of Whole Foods

Whole Wheat Strawberry Ricotta Pancakes

Ingredients
3/4 cup whole wheat pastry flour
3 tablespoons sugar
1 1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup ricotta cheese
3 large eggs
3/4 cup milk
1/2 teaspoon grated lemon zest
3/4 teaspoon vanilla extract
2 cups diced strawberries, plus more for garnish
2 teaspoons vegetable or canola oil

Method
In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries.

Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides.

Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries.

Now that you have the perfect Pancake recipe on hand, feel free to adapt it to suit your taste-buds. I have made these with fresh raspberry puree too, and they turn out great. You can use sliced bananas instead of strawberries, or just don't add fruit to the pancakes while baking, and use a mixed-berry compote on the top, dusted with some powdered sugar. Or serve them with some Apple Butter on the side, or maybe Orange Maple Syrup.

Have fun with the recipe, and make the day a memorable one for the special woman in your life - your Mother!

Related Recipes
Oatmeal Banana Pancakes with Orange Maple Syrup
Blueberry & Sour Cream Pancakes
Caramelized Apple Pancakes

How To Pair Wine with Food

noreply@blogger.com (Mansi) — Mon, 29 Apr 2013 19:08:00 +0000

It’s worth thinking about some of the best foods to pair with a wine tasting event; this applies whether or not you’re putting on a large party, or just having a few friends over. In general, it’s important not to let food overwhelm the flavour of the wines you’re serving, and to carefully match up different drinks with the meals you put out. At the same time, it’s possible to consider not serving any food at all, or advising your guests to eat before they arrive.

For matching up wine and food, it’s best to avoid strong flavors and spicier foods, unless you’re tasting heavy red wines; in this context, lighter fish and snacks are better as palette cleaners. You might also want to include a cheese board, which can feature cheeses like Mozzarella, Munster, and Cheddar without necessarily making it difficult to taste wines.

If serving red wine at a tasting session, you may also want to go with dark chocolate, and particularly types with high cocoa content. Alternatively, cold cuts can be served in small portions, as can Italian deli meats. You can pair up food and wine by regional themes, as well as with established meal pairings - heavier reds go with roasted meats, with Merlot and cuts of venison being a good idea.

Whites are generally better with cheese and fish. It’s similarly possible to put together a platter using tapas - the rule should be, though, that the more types of wine you have to taste, the smaller the portions of food should be. If you’re serving white wine, for example, you may want to pair a Sauvignon Blanc with cheeses and olives, as well as tuna or any fish that’s not too acidic. Rieslings tend to go well with prosciutto and asparagus bites. Dessert wines can also be paired with cheeses and scallops - be careful, though, not to make dips like pate too rich, as they can interfere with the taste of wine.

When putting together a small wine tasting event, it can be practical to just have a few palate cleansers available for guests - these can be used just to clear out the taste of a glass of wine before they move on to the next one. French bread and crackers, as well as light biscuits can serve this purpose well, as can dried fruit.

You may also opt to have no food at all - this can be the case if you’re concerned about losing the taste of expensive or rare wines, and just want to focus on tasting. In this context, you might want to advise your guests to consider eating a meal before the tasting session. In most cases, though, having a few light palette cleansers to hand gives guest the option to mix up their tasting. Pairings with more substantial foods can be a better idea if you’re planning to keep a wine tasting event running throughout an afternoon or evening, and if you’re going to be serving different courses.

Selecting the right wines to go with each course of food can allow you to move from drier to more sparkling wines. Author Bio: Emily Steves is a food writer who regularly contributes to a range of food and drink websites and blogs. She loves drinking white wine with her meals and experimenting on which foods work best.

Are Computer Games Good For Kids?

noreply@blogger.com (Mansi) — Fri, 08 Mar 2013 18:04:00 +0000

These days, every kid from the age of 5 to 15, is mesmerized by the aura of online gaming. And no matter how hard parents try to keep their kids away from this culture, it is bound to affect them in some way, especially when their friends are doing it, so they want to do it too! When it comes to online games people tend to assume that the only benefits are with regards to entertainment. After all, this is what games are all about; having fun. Nevertheless, there are several other benefits which are associated with playing online games and some prove to be extremely beneficial. From playing Batman games to enjoying football management games – you may actually find that these games prove to be very advantageous when it comes to helping your child prepare for exams. How? Read on to find out. Our guest-post this week is all about the power of Online gaming, and how you can help your child use it to actually help him learn better.

They help children learn how to work to a time limit
When playing online games it is very likely that children will have to play to a time limit. This may be with regards to the game itself i.e. there may only be a minute to complete the level of the game in question. However, this can also relate to the way in which your child has to make quick decisions when they are playing the game. For example, a child may need to quickly get somewhere before they are attacked by the enemy. This quick thinking and time management is essential when it comes to taking examinations because children will only have a set time limit to complete their test.

Improve your child’s ability to memorize effectively
There are lots of different games which revolve around memorization. Some of the most popular games include when the screen is filled with cards. You then have to turn a card over and try and match it with another card. You will need to remember where all the identical cards are in order to complete the game. In addition to this, another form of a memorization game is one whereby different sounds are played and then your child has to play them back in the right order. All of these little games help to make your child’s mind more accustomed to memorization. Thus, when they go to study they will find it easier to store things in the back of their mind in order to prepare for their tests.

Your child will be able to think more strategically
When your child plays a game they will have to think of a solid strategy in order to complete the game. They will be faced with a dilemma and they will have to think three steps ahead in order to complete the game. This process is something which is practically parallel to the way in which an examination works. For example, take a maths test – you are given a question which has components, you have to use these components in order to come up with the end result. There are usually several different ways in which you can come to the final conclusion, yet it is up to you to decide how to get there. This is exactly how most online games operate and thus your child will learn to think more strategically. And as they say; practice makes perfect, thus the more games played the more likely your child will be able to think in this strategic manner.

The three points mentioned in this article aptly display how beneficial children’s online video games – such as Batman games and Tom and Jerry games – can be when it comes to preparing your children for taking an examination. Who knew that so much fun could actually also be so educational? Author Bio Emily is a qualified journalist. She writes on an array of different topics; from the best Cartoon Network video to the upcoming online Batman games .

Oscar Award Night Thank You's & a Giveaway

noreply@blogger.com (Mansi) — Wed, 27 Feb 2013 23:08:00 +0000

People have been talking about Oscars past week, and as the fervor is still on, I thought I'd share with you a few of my ramblings about the big Party Night, and how the speeches given by the Oscar winners may sound fake most of the times, yet it does give you a chance to reflect on who all is important in your life, and whom would you like to thank if you were on that stage, accepting the trophy!

February is the month that hosts a lot of these award functions, and not just the Oscars! Even the international TV channels have been broadcasting several of their regional award shows, and we've been enjoying these evenings with friends, sharing stories, popcorn, and some really great chocolates, courtesy of Merci Chocolates. If you've never heard this brand name before, I encourage you to go and give them a try. With a box full of assorted bite-sized chocolates, all individually wrapped, with the flavor names printed boldly on colorful red, gold and green papers, these would be an ideal gift for a hostess. This package includes 20 pieces of individually wrapped European chocolate candies in seven different flavors. The delicious flavors are milk chocolate, coffee and cream, hazelnut and almond, hazelnut cream, dark cream, dark mousse and praline cream. This wonderful selection of rich gourmet chocolates is made from the finest ingredients available.

Anyways, getting back to the awards, one of the highlights of these annual star-studded evenings is listening to the emotional and meaningful thank you speeches. But as you watch their grand thank you speeches, it’s important to remember that giving someone a meaningful thank you isn’t just a once a year gesture. Giving a meaningful thank you is a heartfelt way to show those important to you that you truly appreciate them every day. So as the stars share their thank yous, think of who you’d share a meaningful thank you with if you were on stage and consider saying thank you to someone in your life with a box of Merci chocolates. And just to get the ball rolling, we are hosting a fun Giveaway on this blog

See that lovely gift hamper pictured above? You could win one too - all you need to do is this:

Leave a comment on this post about who you would thank if you won an award ! You will automatically be considered for the giveaway.

You could also re-tweet this post for an additional entry.

As for me, if I win an award, who would I like to thank? As usual, the list is endless. But my parents, my husband and the rest of my family would top the list. And I am sure this would be the standard answer for most of you, after all, your family and partner are the ones who influence you, your life, and its course! But I'd love to know who else is important in your life. So please go ahead and share your comments below, and also enter to win this gift hamper from one of the best European Chocolate maker in the world!

Vegetarian Croquettes

noreply@blogger.com (Mansi) — Thu, 21 Feb 2013 19:44:00 +0000

As a mom, I am always on the look-out for healthy delicious recipes for my child, and as she is still a toddler, finger foods seem to top the list. Last week, I came across these beautiful Carrot Croquettes on Patricia's blog [photo courtesy Technicolor Kitchen]. They were delicious to look at, and I knew these would appeal to my whole family. But as I was going through the ingredient list, I saw that it contained Apricots along with the carrots. Fruit and veggies, both together in one recipe?! I had to try it to know if this works, and I am so thrilled to say that it does work! I didn't have apricots, so I threw in some dried cranberries, and also added a bunch of chopped cilantro along with the parsley. The recipe also includes some almonds - fruits, veggies and nuts, plus its Baked - how much more nutritious can a recipe get!

This recipe is a wonderful change from the tried and tested Potato croquettes. It has a balanced nutritional value, and kids can eat these even while running around in the backyard! If you are looking for an ideal finger food for your kids, or a delicious appetizer for your pot-lucks, this one is for you!

Healthy Carrot Croquettes
Makes about 25 patties

5 medium carrots, peeled and coarsely chopped
3/4 cup day-old white breadcrumbs + more for coating the croquettes
5 dried apricots, finely diced
2 spring onions, thinly sliced
3 tablespoons flaked almonds
1 garlic clove, crushed
1/2 cup packed flat-leaf parsley leaves, finely chopped
finely grated zest of 2 lemons
1 egg
salt and black pepper - to taste
2 tablespoons olive oil, for shallow-frying

Method
Steam carrots in a steamer over a saucepan of boiling water until tender (20-25 minutes). Transfer to a bowl and mash them to make a smooth purée.

Now add the breadcrumbs, apricots, spring onions, almonds, garlic, parsley, lemon zest, egg, and season to taste by adding salt and pepper.

Mix it all together to form a soft dough, adding more breadcrumbs if dough is too sticky. Divide into 25 equal portions. Roll each portion between your palms to make a croquette or a patty, if you like.

Place all croquettes on a tray lined with baking paper and refrigerate until firm, about 1-2 hours.

Preheat the oven to 200°C/400°F. Heat olive oil in a deep-sided frying pan over medium-high heat. Roll the croquettes in the breadcrumbs, then cook them in the olive oil, in batches, until golden on the outside. Transfer to a baking sheet and bake for 15-20 minutes or until cooked through. This double-cooking method might sound like extra work, but believe me, it really works in developing a nice crisp outer texture for the croquettes.

Once done, serve these warm with your favorite sipping sauce on the side.

Peppermint and Vanilla Butter Cookies

noreply@blogger.com (Mansi) — Fri, 14 Dec 2012 17:58:00 +0000

Just as wreaths, stockings and mistletoes signify the spirit of christmas, cookies and cakes do their part in spreading the joy all around. As the festival of christmas is just a few days away, people have started baking goodies and packing them in decorative tin boxes and wrapping papers, shipping them across to their loved ones and friends, wishing them joy and success in the days to come. Some flavors and smells reign the kitchens in these festive days, including, but not limited to chocolate, peppermint, vanilla, and of course, gingerbread! Joining in the fun and having found a reason to bake more often, I decided to go for a batch of these beautiful pink and white Swirl Cookies flavored with peppermint and vanilla. I love the candy canes and the beautiful ribbon patterns that they form, but I can't take too much of peppermint in one go. So here's the perfect solution, these basic sugar cookies, with a hint of peppermint and all the goodness of the lovely colors.

Ingredients
1 cup butter or margarine - softened
1/3 cup powdered sugar
1 tspn vanilla essence
2 cups all-purpose flour
1/4 tspn peppermint extract
1/4 tspn red food color

Method
Heat oven to 350°F. In a large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed. Stir in the flour, then divide the dough in half. Stir peppermint extract and food color into one half of dough, while keeping the other part as it is.

Now again divide each color of dough in half (making 2 white and 2 pink parts).

Now take each part of the dough, and roll it on a generously floured surface into a thick cylindrical rope, about 12 inches long. Place 2 ropes, 1 red and 1 white, side by side. Now twist them together with your hands so they get entwined. Repeat with the remaining 2 pieces of dough.

Now make small balls from each double-colored dough, then shape each into a flat cookie shape. You can use a cookie cutter to give them shape, or just grease a steel bowl (katori) with oil and use this to give shape to the cookie. It should be fairly easy to do it with your hands too, just shape them like small cutlets.

Place them about 1 inch apart on ungreased cookie sheet. Bake the cookies for 10-12 minutes or until set. Remove from cookie sheet and allow to cool completely on the wire rack. There, your beautiful pink and white swirled cookies are ready to add a festive decor to your holiday baking!

Let's relive the spirit of Christmas; bake a batch of cookies and donate them to any organisation and then feel happy on seeing the smiles on the faces of little children. This is my contribution to the "Drop In and Decorate" event started by Lydia, and also to Susan's Christmas Cookies Event. There's no better time than Christmas to share the goodness around, and what better way to gift something than food?!!

Tip: You can store these Peppermint and Vanilla Butter cookies in an air-tight container and refrigerate them for longer use. But it's best to refrigerate the dough until you want to make the cookies rather than storing the cookies themselves.

Update: These beautiful cookies were not only selected as one of the top 10 finalists from over 212 entries in Susan's Eat Christmas Cookies event, it actually won the Best Christmas Cookie award!! Yipppeee!!! I am so thrilled!! Thanks so much to all the judges and my readers, friends, and family who picked out these cookies as the Winner! Thanks a lot to Susan, for organizing this fun event, and also for presenting me with a fabulous Sherry Yard's new cookbook Desserts By the Yard. Now you all can look forward to more delicious desserts on this blog!!

More Cookie Recipes:
Chewy Chocolate-Chip Cookies
Marshmallow and Chocolate Mud Cookies
Delicious French Madeleines

Poached Pears

noreply@blogger.com (Mansi) — Fri, 26 Oct 2012 19:29:00 +0000

Fall is finally here, and along with Apples and Pumpkins, you can now find Pears, Peaches, Plums and Persimmons flooding the grocery aisles. Its funny how most of the Fall fruits start with the letter "P"!! Anyway, this post is all about Pears, the different types, how to choose them, how to cook them, and the best way to Poach Pears, which by itself, is a classic dessert to serve on chilly winter nights! Image courtesy of Woman's Day magazine.

Poaching Pears is a preferred technique to extend the freshness and life of the fruit, so you can use your sweet winter bounty to make sorbets, cakes, ice creams, and jams. Poaching is gentle stove-top cooking, and winter pears are ideal candidates since they keep their shape. I'd recommend choosing Bosc, Bartlett or Conference Pears, because they are hard and fleshy, and the longer the pears sit in the flavorful syrup after poaching, the better they’ll taste. You can customize the poaching liquid to suit your taste, adding various spices, fresh ginger, vanilla beans, or wine to the mix.

How To Poach Pears Ingredients
4 medium ripe, firm pears with stems
4 cups water
1 tablespoon lemon juice
1 cup sugar
1/2 tsp all-spice powder (optional)
2 tbsp wine (optional)

Directions
Combine the sugar, water, wine, all-spice mix and lemon juice in a large saucepan. Bring the mixture to a simmer over medium high heat and cook briefly until the sugar dissolves. Remove from the heat and set aside.

Peel the pears, removing the skin, but leaving the stem intact. Using a melon-baller, scoop out the core of the pear from the bottom. Place the pears in the poaching liquid and return them to the heat.

A neat trick to speed up the Poaching process is to cut a circle of parchment paper just a little smaller than the diameter of the saucepan and place it on top of the pears. Covering the pears with a paper like this prevents discoloring of the fruit, at the same time it keeps them submerged entirely so that they cook well.

Now bring the pears to a gentle boil, then reduce the heat to a simmer. Poach the pears until tender, about 30 minutes. A toothpick should easily slide through the pear. When they are fully poached, cool them to room temperature in the same liquid.

Once cool, remove the pears and proceed with your recipe. If you are not using them immediately, then transfer the pears along with their poaching liquid into another container, cover and refrigerate until ready to use. Poached pears will keep well for 1-2 days in the fridge.

Now you have it, a complete tutorial on How to Poach Pears, so that you can enjoy the taste of Pears throughout the season. To enjoy this as a light and refreshing dessert, serve them with a side of Chocolate Sauce, or Ice Cream, or you could stuff them with some Mascarpone cream and serve it with some fresh fruits and whipped cream. I will leave you to choose what way you want to enjoy them, but here are a few recipes that might give you inspiration!

Pear Recipes
Pear Walnut & Cranberry Bread
Easy Pear Mojito
Low-Fat Pear Snack Cake

Related How-To
How to Cook Butternut Squash
How To Peel Pomegranate in Less Than a Minute

Marzipan Recipe

noreply@blogger.com (Mansi) — Thu, 25 Oct 2012 17:00:00 +0000

I'm sure many of you must've admired the beautiful decorations made on cakes and sighed with envy. And though decorating with frosting is an art, there are ways by which even a novice can create exquisite patterns and designs on cakes and desserts, thanks to the very powerful and very handy use of Marzipan. Primarily made from Sugar and Almond Meal, Marzipan has been used for centuries by pastry chefs all over the world. It can be used in baking and for covering and filling cakes, or to make fabulous figurines like those pictured above. [Photo courtesy of cybaea; published under a Creative Commons License]. Marzipan-filled Chocolates, and miniature Fruits & vegetables made from Marzipan are very common, especially during the holiday season.

Though its easily available outside, some people prefer to make Marzipan at home, just so that they can control the consistency and use it to shape it any way they want. Contrary to my belief, it is actually very easy to make Marzipan, or Almond Paste, as some might call it. Here's a simple recipe that worked for me, so I'm sure you'll love it too! And it tastes so good, I practically ate most of it raw while making the dough!)

If you are looking for a hassle-free recipe, here's one that I liked over at Gingerbread-House-Heaven. They use Karo Syrup and Marshmallow cream, which provide the stickiness and the consistency needed to knead the dough, without needing to boil the mixture. If you can find the ingredients, this is by far the best and the easiest Marzipan recipe. I was able to find Karo Syrup in Ranch 99 stores, so I believe you could get it in any Asian grocery store.

Quick-Fix Marzipan Recipe
courtesy of Gingerbread House Heaven

Ingredients
1 cup Almond Paste (available in stores)
2 Tablespoons White Karo Syrup
1/2 cup Marshmallow Cream
2 cups Powdered Sugar

Method
Combine the almond paste, karo syrup, and marshmallow cream. Add the powdered sugar a small amount at a time.

As the mixture becomes too thick to stir, knead in the rest of the powdered sugar until you have a pliable dough. If it's too sticky to work with (especially if hand-modeling,) add powdered sugar until it's firm but not dry.

This is a great recipe when you need some marzipan instantly, and works well for newbies like me. However, if you like to challenge yourself, and are interested in going for the traditional marzipan recipe, here's a good one that I found on about.com

Traditional Marzipan Recipe
As quoted from About.com

Ingredients
2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting

Preparation
Sprinkle some powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.

Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.

Now remove the cover, and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.

Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy. Stir in the ground almonds and the egg whites, then place back over low heat and stir for 2 minutes more until the mixture is thick.

Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.

Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.

My Notes: I found the Quick-fix version to be a better alternative, and the resultant Marzipan was much easier to work with. I have tried the traditional recipe above before, and though the consistency achieved is more smoother, it tends to get a bit more sticky when you try to shape it. So you might have to use more flour while working with it. However, chilling the dough for a sufficient amount of time helps quite a bit. The Quick-Fix recipe works well for shapes and for covering small cakes, but be prepared for the distinct flavor of Karo syrup in the dough; the Marshmallow adds a nice creamy taste to the Marzipan, which I liked.

Tips & Ideas for Working with Marzipan

Marzipan can be molded by hand, rolled flat and cut out with cookie cutters, or it can be pushed into candy molds to make easy and consistent shapes. Chill the marzipan in the mold to make it easier to remove from the mold.

You can mix this marzipan recipe with a small amount of fondant to make a lighter colored dough with less of a strong almond flavor.

Use edible food colors to paint details on your marzipan figures more realistic. For instance, a little brown coloring on half of a pear, streaks of brown down bananas, reddish-orange painted on 1/2 of an orange colored peach.

Cloves can be used to make stems for many fruits. Marzipan decorations stay for a much longer time, and taste great!

So this holiday season, as you try to bake some beautiful cakes, keep Marzipan in mind; it can be a great substitute for frosting, and will be much easier to work with. Hope this makes some of your holiday baking a bit less strenuous!

Curried Pumpkin & Carrot Soup

noreply@blogger.com (Mansi) — Mon, 15 Oct 2012 22:32:00 +0000

As the days get shorter and the nights get longer, most of our evenings are marked with chilly winds and occasional thunderstorms, and before you know it, time will come to light up your fireplace and get cozy, as the Holiday season draws upon the United States. And this heart-warming soup recipe is a perfect way to cut the chill of cold winter evenings. Just curl up yourself with a bowl of soup and a favorite book, or a long-awaited movie, and soon the weather outside will feel more pleasant than ever!

Made with Fall veggies like Carrots and Pumpkins, this soup recipe gets its unique flavor from the ever-versatile Curry Powder; a pinch of this aromatic spice blend adds wonders to the taste. And with just one tablespoon of butter, there is no unwanted fat added to the soup. However, the rich root veggies give it enough substance and texture to make it feel more like a Bisque, than a Soup.

Curried Pumpkin & Carrot Soup
Prep Time: 10 mins
Cook Time: 40 mins
Serves: 6

Ingredients
1 tablespoon butter
1 1/2 cups diced white or yellow onion
2 cloves garlic, minced
1 tablespoon ground paprika
4 cups vegetable broth (or water)
3 cups carrots, peeled and sliced into rounds
2 cups pumpkin, peeled and cut into cubes
1 teaspoon salt
1/2 teaspoon curry powder
shaved parmesan cheese, for garnish

Method
Melt the butter in a large soup pot over medium heat. Add the onion to the pan and saute until tender about 8 minutes.

Stir in the garlic and ground paprika and cook for one minute.

Add the vegetable broth, carrots, pumpkin, salt and curry powder and saute for another minute.

Bring soup to a rolling boil, then reduce the flame and let it simmer over medium-high heat until the vegetables are tender, about 35-45 minutes.

Using a blender or food processor, puree the soup until smooth.

While serving, garnish with some shaved Parmesan cheese, and serve with some warm Garlic bread on the side.

How To Make Caramel Sauce

noreply@blogger.com (Mansi) — Wed, 03 Oct 2012 23:12:00 +0000

Caramel is the backbone of caramel sauce, but it’s also ideal for coating nuts, fresh fruit, or the bottom of ramekins for Crème Caramel(pictured above) and other caramel-topped desserts. And it can add a touch of sweet and gooey to anything from cakes and tarts to brownies and ice creams. Contrary to what one might think, making Caramel Sauce at home is not too hard. It just needs some patience, and you need to stand hovering above the stove as sugar can go from Caramel to burnt in no time! I fell in love with the Caramel Apples over at Simply Recipes, so I thought I'd give the Basic Caramel Sauce a try. If you are someone who shares the fear of making Caramel at home, I hope this post helps you to don your apron and start cooking. its caramel time! [Photo credit: Wikimedia Commons]

I looked around at a few other Caramel recipes, and the one that worked was a combination from Ina Garten's recipe and the one at Epicurious. I'm also suggesting some delicious variations at the end, because everyone likes some change, and I am sure you will love these variations!

Ingredients
Yields 1 3/4 cup Sauce

1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla extract

Method
Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization.

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon.

Note: Watch it carefully at the end, as it will go from caramel to burnt caramel very quickly. Stand back to avoid splattering, and gradually add the cream and the vanilla extract. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.

Serve warm, or add another 1/4 cup of heavy cream and serve at room temperature.

Your basic Caramel Sauce is ready. You can pour it over your choice of dessert and enjoy!

Variations
Cinnamon Caramel Sauce: Add 1/2 teaspoon of ground cinnamon to the basic recipe above. This makes for a very flavorful sauce.

Coffee Caramel Sauce: Add 1 Tablespoon of freshly brewed coffee to the basic recipe above and cook as directed. Works great with ice creams and puddings.

Brandy or Bourbon Caramel Sauce: Add 1 Tablespoon brandy or bourbon to the basic recipe above and cook as directed. Perfect for Thanksgiving celebrations!

Orange-Cardamom Caramel Sauce: In a small saucepan, combine 1-1/2 cups fresh orange juice with 2 Tbs. plus 2 tsp. finely grated orange zest, bring to a boil, and cook until reduced to about 1/2 cup. Pour through a fine sieve, pressing against the zest to release all the liquid. Stir the strained, reduced orange juice and 4 tsp. ground cardamom into the cooled caramel sauce. A beautiful topping for Coffee Cakes and fruity desserts.

Hope you liked this Caramel Sauce recipe, and the suggested variations. Now go and get your Caramel Apples ready for Halloween this weekend!

For more Holiday inspiration, check out this article on Ideas & Themes for Halloween, and also a list of Easy Halloween Party Recipes

Ancho Chili Chocolate Brownies

noreply@blogger.com (Mansi) — Thu, 27 Sep 2012 16:49:00 +0000

Do you love Chocolate? Do you love a bit of heat or spice in your food? Then these outstandingly rich and fudgy brownies are a must-try! Made with good old cocoa powder and chocolate, but kicked up a notch with a teeny-tiny addition of ancho chile powder, these are a perfect introduction to adding heat in chocolate desserts. I had heard about Mexican hot chocolate, which uses this, and since then I wanted to try something like this. These brownies have a hint of spice without overwhelming the flavors of the chocolate and cinnamon, and they are perfect to enjoy with a scoop of vanilla ice cream for dessert!

The key to making these brownies is to use good quality of ancho chili powder, made from ground chile peppers. The ancho is the sweetest of the dried chiles, and when fresh, it is referred to as Poblano pepper. It is a staple in authentic Mexican cooking. Red Chili powder, often found in grocery stores contain powders from different types of chilies, and will not be a good substitute to use. So take that extra step and buy some Ancho chili powder from the supermarket next time you go shopping. Photo & recipe courtesy of Whole Foods market.

Chili Chocolate Brownies
Yields 12-16 brownies

Ingredients
2 1/2 ounces unsweetened chocolate, roughly chopped
1/2 cup (1 stick) unsalted butter, plus more for the baking dish
2/3 cup all-purpose flour
1 teaspoon ancho chile powder(or 1/4 teaspoon cayenne pepper)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

Method
Preheat oven to 350°F. Line an 8-inch square baking pan with enough foil so that the foil extends a few inches over 2 sides of the pan (this will make it easy to lift the brownies out after baking). Butter the foil.

Put chocolate and butter in a medium saucepan over low heat. Cook, stirring frequently, until butter and almost all of the chocolate has melted, about 4 minutes. Turn off the heat and let the mixture cool for a few minutes (any remaining chunks of chocolate should melt).

In a small bowl, whisk together flour, chile powder, cinnamon, baking powder and salt. Pour the chocolate mixture into a medium bowl and stir in sugar, eggs and vanilla. Add flour mixture and stir just until smooth. Pour into the prepared pan and bake just until the top of the brownies begins to look dried and a toothpick inserted into the center of the brownies comes out with moist crumbs but no raw batter sticking to it, 30 to 35 minutes. Cool the brownies in the pan for 10 minutes and then use the foil on the sides to lift the brownies out and place on a rack to cool completely. Peel off the foil and cut the brownies into 16 squares.

How to Make Your Own Soy Milk

noreply@blogger.com (Mansi) — Thu, 20 Sep 2012 21:32:00 +0000

Many people have allergies to dairy, or are lactose-intolerant, making it inevitable for them to use milk alternatives, thereby choosing Soymilk instead of regular milk. And though several brands and flavors of Soymilk is available out there in the stores, if you use it on a daily basis, this can get to be an expensive affair! But, by making your own Soymilk at home, you can save tonnes of money, as well as get fresh milk every 3-4 days. Its really easy, and unbelievably cheap, plus you can use the leftover "Okara" (the pulp from the soybeans after the milk is extracted) to make delicious Soybean burgers, or any other soy-based recipe! So here goes, make your own Soymilk using 3 ingredients, and in 5 easy steps! [photo courtesy of US Agricultural Research Service]

Soya beans are almost a staple food in the US now. They are packed with proteins, and can be eaten raw, as Edamame beans, or as dried beans that are used below to make SoyMilk.

Ingredients
1 cup dry soybeans
sweetener (honey, barley malt or sugar) - add to your taste
water (about 12-15 cups)
Note: Generally, you need about 125 g whole soya beans and 1 liter of water to make 1 liter of soy milk.
Flavoring (optional, like Chocolate, Vanilla, or Almond essence)

Method
Soak the beans overnight or longer(like 10-14 hours). Discard the water and rinse the beans thoroughly. This will also help loosen the hull so you can remove them. This helps in better extraction of soy milk.

Now throw one part beans and 2 parts water into the blender, preferably a high-duty one, like Vitamix, and whiz as long as you can. The finer the pulp, the higher the yield of milk will be. Repeat for any remaining beans.

Take a colander over a large pot, then line it with a cheese-cloth. Pour the mush into cloth-lined colander, and pour the remaining water(if any left) over the pulp.

Now fold the cloth over the mush and press to get as much of the milk out as possible. Save the mush (which is now known as "okara") to make something out of it, like soybean burgers or patties.

Next, bring the extracted milk to a boil, and let it boil for about 5-7 minutes. Reduce the heat, let it simmer for another few minutes, then turn the heat off. Add the desired amount of sweetener to your taste, and even any other flavoring if you want, then allow to cool completely to room temperature. Add the

After cooling, the soy milk is ready and can be kept in the fridge for another 3 days. Soymilk can rot fast, so if you can't use it quickly enough, don't make too much. You can freeze it, but when you thaw it, be prepared for a cottage-cheese kind of taste when you drink it. Adding sweetener and additional flavoring can help reduce this distinct taste though.

There your Soymilk is ready, and now you can go ahead and enjoy it by itself, or use it as a base for making delicious Soymilk Smoothies!

Soymilk Smoothies
Cranberry SoyMilk & Green Tea Smoothie
Vegan Chocolate & Peanut butter Smoothie

Peanut Butter Cheesecake

noreply@blogger.com (Mansi) — Fri, 31 Aug 2012 20:11:00 +0000

Cheesecake is a favorite dessert for kids and adults alike, but when it includes ingredients like chocolate and peanut butter, it becomes way too kid-friendly to resist! But aware of the fact that you should not let your kids indulge in large portions of dessert every now and then, I was happy to find this toned-down bite-sized cheesecake version, courtesy of Technicolor Kitchen, which uses digestive biscuits as a base for the chesecake, and instead of making one giant recipe, you can make these small cheesecake bars which are great for a sweet tooth, without resulting into overindulgence.

This recipe calls for good quality sour cream, because it forms the basis of the sweet and creamy filling, as well as the topping. Also, make sure you use only smooth peanut butter for the filling, otherwise you'll end up getting a lumpy texture, not the smooth and velvetty one seen in the photo above. These are ideal for a potluck or picnic as they can be individually wrapped and stay fresh for a few days, more if refrigerated.

Chocolate Peanut Butter Cheesecake Bars

Ingredients
Yields 12 bite-sized pieces

For the Base:
140g digestive biscuits
2 1/2 tablespoons unsalted butter, softened

For the Filling:
300g cream cheese
2 eggs
2/3 cup granulated sugar
1/3 cup sour cream
2/3 cup smooth peanut butter

For the Topping:
2/3 cup sour cream
2/3 cup semi-sweet dark chocolate chips
1 1/2 tablespoons brown sugar

Method
Preheat the oven to 160°C/325°F. Lightly butter an 8-inch square baking pan then line the bottom and sides with 2 pieces of foil, leaving a 2inch overhang on two opposite sides. Butter the foil as well.

Base: process the biscuits until ground then add the butter; process again until mixture resembles wet sand. Turn it out into the prepared pan and press into the bottom to make the crust. Put in the fridge while you make the filling.

Filing: place the cream cheese, eggs, egg yolks, sugar, sour cream, peanut butter and vanilla in the clean bowl of the food processor and process until very smooth. Pour into the base bake for 1 hour, though check after 50 minutes: the top only should feel set and dry.

Take the cheesecake out of the oven while you make the topping.

Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat. Spoon and spread the topping very gently over the top of the cheesecake, then put it back in the oven for another 20 minutes.

Once out of the oven, let the cheesecake cool completely in the pan over a wire rack, then cover and refrigerate overnight.

Carefully lift cheesecake from pan using foil overhangs and cut into 16 squares.

Raspberry Almond Crumble

noreply@blogger.com (Mansi) — Fri, 24 Aug 2012 17:14:00 +0000

The easiest way to enjoy fresh fruits as a simple yet delicious dessert is by baking them into pies and crumbles! This lovely Raspberry Almond Crumble made with wholegrain flour is proof enough, don't you think! Crips, Crumbles, Cobblers and Pies all belong to the same family, but technically, they are slightly different. A Crumble is a British dessert containing stewed fruit topped with a crumbly mixture of butter, flour, and sugar. It is then baked in an oven until the topping becomes brown and crispy! My crumble recipe is made from fresh raspberries, crushed almonds, rolled oats and flour, a tinge of orange juice for that fresh citrusy flavor, and a touch of ginger for the perfectly refreshing aroma that will fill your kitchen as you bake these in the oven! You could also try using other seasonal fruits like apples, peaches or plums.

Raspberry Crumble

Ingredients
2 cups fresh or frozen raspberries
3 tbsp regular sugar (adjust according to tartness of berries)
2 tbsp orange juice (or 1 tsp fresh orange zest)
1/2 tsp freshly grated ginger

Crumble Topping
1/2 cup wholegrain flour
3 tbsp rolled oats
1/4 cup butter or margarine
1/4 cup brown sugar
4 tbsp coarsely-crushed almonds

Method
Preheat oven to 400 deg F; grease one 6 inch baking dish (or 4 small ramekins) with butter or non-stick spray.

Place all the topping ingredients in a mixing bowl and rub them lightly together, using your fingertips, until you have a uniform mixture that resembles fine breadcrumbs or pearl-sized granules.

Mix the raspberries with the sugar, orange juice and ginger in a bowl. Gently toss to evenly coat the berries. Now arrange them in a freased/buttered ramekin or baking dish.

Top the raspberries with the crumble mixture and the crushed almonds, pressing it down lightly to get it even all over, then run a fork gently over the surface to make it crumbly.

Bake it on the high shelf in the oven for 18-20 minutes or until the top is golden. and the fruit starts bubbling from underneath, cutting through the top crust.

Serve it warm topped with some whipped cream or vanilla ice cream.

This Raspberry Crumble recipe is a definite winner with guests, and even with kids. Looking colorful and elegant, it tastes even better, and can serve to be an easy dessert while entertaining!

Related Recipes:
Raspberry & White Chocolate Chesecake
Raspberry Swiss Roll Cake
Refreshing Raspberry Lassi (Smoothie)

Tomato & Peach Salad For Summer

noreply@blogger.com (Mansi) — Mon, 06 Aug 2012 19:34:00 +0000

Summer is still going strong in California, and I harvested a big basket full of Heirloom Tomatoes last weekend. Needless to say, I have been hunting for recipes to bring these babies to good use, and after grilled Cheese Sandwiches, Tomato & Red Pepper Gazpacho, and Basil Tomato Pizza, I now needed something new, possibly with a fruit pairing, as I had ordered some lovely peaches, nectarines and oranges from specialty foods online, to really enjoy the taste of fresh homegrown heirloom Tomatoes. That's when I hit the jackpot by finding this amazingly simple but very refreshing Summer Salad recipe that bursts with flavor and shouts out SUMMER with full force!

This Summer salad recipe (image & recipe courtesy of Fine Cooking magazine), developed by Suzie Middleton, is bursting with fresh garden flavors. She successfully pairs tomatoes with another summer favorite - Peaches! the sweet and tart fruits go great together, and the sweet onions, along with cilantro, orange juice and mint, give it a perfect balance in flavor. I decided to throw in another salad winner - some shaved feta cheese which gave it a succinct flavor boost that we thoroughly enjoyed. try it for yourself and see, if nothing, it will definitely inspire you to start a fresh vegetable garden at home, just so you can enjoy fresh organic produce right in your backyard!

Summer Salad with Tomatoes & Peach
Serves 4

Ingredients
2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
1 lb. ripe peaches
1/2 small red onion
2 Tbsp. extra-virgin olive oil
2 Tbsp. orange juice or mango smoothie drink, and more if needed
1 Tbsp. balsamic vinegar, and more if needed
1 tsp. soy sauce, and more if needed
1/2 tsp. finely grated lemon zest
1/4 tsp. kosher salt, and more if needed
1/2 cup lightly packed cilantro and mint leaves
1/2 cup feta cheese - shaved or crumbled, for garnish

Method
Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to.

Before serving, toss again and sprinkle with remaining herbs and the crumbled feta cheese.

This is a great salad to enjoy on a bright summer day, remember to use fresh ingredients for the best flavor. I think a bit of Avocado would also go great with the recipe, so I'll try that next time. And maybe throw in a handful of walnuts or almonds for extra nutrition and crunch? What are some of your favorite Summer Salads?

Slow Cooker Cheesecake Recipe

noreply@blogger.com (Mansi) — Fri, 08 Jun 2012 22:13:00 +0000

When we think of delicious summer desserts, we often don’t think of the slow cooker. In all likelihood, as the weather warms up, you’ve already stowed it away in the back of the cabinet. Not only can you use this versatile appliance for just about anything, but there are many healthy and delicious recipes available.

Desserts can be quite intimidating—most of us will opt for the frozen desserts in our local grocery stores rather than risk one more burnt pie crust or undercooked cake. But Ricardo showed me a new way to look at my slow cooker with a fun dessert for the family.

This cheesecake can be made the traditional way, in a large pan, as long as it fits in your slow-cooker, but instead of a graham-cracker base at the bottom, we use a crumble topping over the cheesecake layer, for a fun twist to the recipe that is both economical, and does not compromise on taste!

Slow-Cooker Cheesecake
Serves 4 to 6

Ingredients:

For the Filling
1 8 oz (250g) package cream cheese, room temperature
1/4 cup (60 ml) sugar  
1 egg  
1/4 cup (60 ml) pro-biotic cooking cream
1 teaspoon (5 ml) vanilla extract

For the Crumble
1/4 cup (60 ml) unbleached all-purpose flour
1/4 cup (60 ml) graham cracker crumbs  
2 tablespoons (30 ml) brown sugar  
3 tablespoons (45 ml) melted, unsalted butter  
Strawberry coulis (To make strawberry coulis, puree 3 cups (750 ml) of strawberries with 1/3 cup (75 ml) of sugar until smooth and then strain.)

Method

Cheese Filling
Purée all ingredients in the food processor until smooth.

Line the bottom of your large slow cooker with about three layers of paper towels.

Divide ingredients among four 1/2 cup (125 ml) ramekins. Put the ramekins in the slow cooker and pour hot water halfway up the ramekins.

Cover and cook on low heat for about 75 minutes or until the filling is firm and has slightly risen.

Remove ramekins from the slow cooker and let cool. Cover with plastic wrap and refrigerate them until chilled.

Crumble

Set the oven rack to the middle position and preheat to 350 °F (180 °C). Line a baking sheet with parchment paper.

Mix all of the dry ingredients in a bowl and add the butter. Stir until the mixture is crumbly.

Spread the crumble on the baking sheet with your fingers. Bake for about 10 minutes or until golden brown.

Cool and store in an airtight container.

Top each ramekin with the crumble before serving. Serve with the strawberry coulis.

  

The great thing about this cheesecake recipe is that not only do you get to use your economical slow cooker, but the portions are just the right size for such a unique and delicious dessert. Also, this dessert is great at BBQs since there’s no need to fuss with tableware. After all, you don’t have to worry about bothering with those flimsy paper plates.

20 Best Local Restaurants in United States

noreply@blogger.com (Mansi) — Fri, 08 Jun 2012 22:00:00 +0000

How many times ina week do you eat outside? Most people would vote for more than 3 times a week, and with the growth of chain restaurants available to satisfy your food cravings, it becomes hard, and a bit challenging to find local eateries that still keep up to their promise of providing fresh and unique recipes that you won't find at a chain restaurant. I recently came across this infographic from YellowPages.com which shows the Top 20 Local Restaurants in different states, and while I was sad that San Francisco came at #20, it was no surprise that New York topped the chart. Take a look to see if your city has made the cut, and also discover the Best Local restaurant in your state.

Do you see any benefit of eating local?? and what are some of your favorite eateries out there which deserve a shout-out? Share with us so others in your city can also discover some fresh food that's locally grown and made!

Baked Penne with Pink Sauce

noreply@blogger.com (Mansi) — Tue, 22 May 2012 21:42:00 +0000

Pasta is one food that finds appreciation in every household, and also a staple that can adapt itself to numerous amount of creativity, to suit the occasion, flavor and the ingredients in the pantry! For our family, there can never be enough of pasta recipes, and though I love experimenting in the kitchen, they don't always gel well with my 3-year old. So sometimes, sticking to favorites is the only way to go, and luckily for me, there are a few favorites that stick with all of us - like this incredibly simple but delicious-looking Baked Penne with 3 kinds of cheese and a pink tomato sauce!

3-Cheese Baked Penne with Pink Sauce
Adapted from Fine Cooking; serves 4

Ingredients
2 (28-oz.) cans whole tomatoes
3 Tbs. extra virgin olive oil, more as needed
1 lb. yellow onions, halved and thinly sliced (about 3 medium)
1 clove garlic, minced
1 Tbs. coarsely chopped fresh rosemary
1/4 tsp. dried red chili flakes, more to taste
1 lb. dried penne rigate pasta
4 oz. shredded Fontina
4 oz. freshly grated Pamigiano-Reggiano
4 oz. shredded Mozzarella
4 tbsp store-bought alfredo sauce

Method Drain and discard 1 cup of the juice from one of the cans of tomatoes. Put the tomatoes and the remaining juices in a blender or food processor and purée until smooth. Set aside.

Position a rack in the center of the oven and heat the oven to 450°F. Put a large pot with 6 quarts water and 2 Tbs. kosher salt on to boil. Grease a 9x13-inch baking dish with 1 Tbs. of the olive oil.

Heat the remaining 2 Tbs. olive oil in a 6- to 8-quart Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. kosher salt. Cook, stirring occasionally, until almost cooked through, about 5 to 10 minutes. Using a spatula or wooden spoon, push the onions to the side. If the pan is dry, add 1 Tbs. olive oil, and then the garlic, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds. Add the puréed tomatoes plus 1 tsp. kosher salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. As it starts to thicken, add 4 tbsp of alfredo sauce and remove from heat, giving it all a quick stir.

Add the rosemary and chili flakes and cook until they’re heated through and their flavors have melded, about 5 minutes. Taste for salt and pepper.

Cook the pasta in the boiling salted water until it’s just tender to the tooth, about 10 minutes. (Cook the pasta a little less than you normally might, because it will cook more in the oven later.) Drain the pasta and add it to the sauce.

Add half each of the Fontina, Pamigiano-Reggiano, and Mozzarella to the pasta mixture and toss well. Transfer to the baking dish and spread evenly. Top the pasta with the remaining cheese. Bake until the cheese is golden brown, about 15 minutes. Let rest for 10 minutes before serving.

You can't go wrong with a baked pasta recipe. This one is very simple, but you can kick it up a notch by adding a bunch of your favorite veggies like peppers, broccoli, mushrooms, celery, squash or any seasonal favorites that add health, flavor and color to an already mouth-watering recipe. Feel free to improvise for a busy weeknight, or jazz it up for a comfy family-style Italian dinner!

Baked Strawberry Dessert Pudding

noreply@blogger.com (Mansi) — Mon, 21 May 2012 13:18:00 +0000

Strawberry Pudding has been a favorite since ages and eons, and as these berries are easily available almost all year round, there's no restraint on indulging in a sweet dessert pudding whenever you fancy to have one! Puddings can be of various types, creamy, gooey, gelatinous or cake-like, and as the last one is one of my favorites, I chose a baked pudding that's softer than a cake, yet light in texture. The inspiration came from a craving for a traditional Strawberry Shortcake, but I didn't have the ingredients nor the patience to make one. So, the easiest way to create a satisfying substitute was to use the same flavors, and bake a pudding! With strawberry puree, fresh sliced strawberries a hint of lemon and brown sugar, and topped with whipped cream and chocolate sauce, this Baked Strawberry Pudding is a perfect dessert for those sudden sweet-tooth cravings.

Ingredients
8-20 large fresh strawberries
1/2 tsp lemon juice
1 tbsp brown sugar
2 tbsp unsalted butter
1/2 cup caster sugar
1 cup all purpose flour
3/4 cup milk
1 large egg - separated
**add one more egg for a souffle-like pudding

For Garnish
more strawberry slices
sprig of mint
whipped cream
chocolate sauce

Method
Take the strawberries, leaving 2 aside, chop them and make a strawberry puree by slowly heating them with the cane sugar and lemon juice, until they are soft, and almost macerated(pulp). Strain the puree through a fine sieve to remove the seeds and excess pulp; then keep aside.

Slice the remaining 2 berries into thin slices, 4 slices per berry.

Butter 4 small ramekins and set aside. Preheat your oven to 350F.

Beat the butter and sugar in a medium bowl until combined. Sift in the flour. Stir in the milk, egg yolk and 1/4 cup of the strawberry puree till combined.

In another bowl, whisk the egg whites until stiff. Fold in gently into the batter.

Place the 4 strawberry slices on the sides of the buttered ramekins. Then pour the batter, filling them upto 2/3 height, leaving some room to allow the pudding to expand. Bake for about 15 minutes or until the top is light golden brown, and the pudding separates from the sides.

Allow the ramekins to cool down. Gently invert each ramekin over a dessert plate. Top with some whipped cream and strawberry slices. Drizzle with the remaining strawberry syrup and chocolate sauce. Its like a strawberry shortcake in itself!

Garnish with a sprig of mint, and serve your delicious Baked Strawberry Pudding for a light and airy yet comforting dessert!

Related Recipes:
Mixed Berry & White Chocolate Pudding
Low-Fat Strawberry Vanilla Cake
Peach Melba with Vanilla-Cardamom Ice Cream
Vanilla Panna-Cotta with Balsamic Strawberries

Related Tags
strawberries, desserts, cakes, pudding

Delicious & Drool-Worthy Valentine Dessert Recipes

noreply@blogger.com (Mansi) — Fri, 10 Feb 2012 20:23:00 +0000

Valentine's Day is just around the corner, and I am sure all of you are on the lookout for some amazingly special recipes that you can make to celebrate Love on this special day. These days internet is the best source to find the best recipes, its like an online cookbook ready to be devoured and explored. And with the increasing popularity of food blogs, it has become easier to find innovative, creative and delicious recipes that come with a solid backing, because they have been tried and tested in a fellow food blogger's kitchen! To get everyone of you inspired, I have gathered a list of 7 Must Try recipes for Valentine's day that will have you salivating in no time.

Check out the latest post on Fun and Food Cafe featuring these gorgeous Valentine Day Desserts!

7 Must Try Valentine Dessert Recipes

How will you celebrate V-day, and what special thing are you going to make? Hop on over to FFCafe, explore the inspiring recipes, and share some of your favorites with us via comments!

$50 Spa Giftcard Giveaway

noreply@blogger.com (Mansi) — Mon, 30 Jan 2012 19:25:00 +0000

As the New Year rolled out, almost 80% of the people I met told me that weight-loss was on top of their goals and resolutions. And why not, its on mine too! All that Holiday binging takes a toll when you stop fitting in your clothes, and you know its time to do something drastic to get back into them! Just to help you stay more motivated, here's a delicious option. Indulge in a glass of Orange Juice that's best for you, lose some extra fat, and also enter for a chance to win a $50 Spa Giftcard valid throughout the country!

Tropicana Trop50 has 50% less sugar and calories with nothing artificial added and still 100% of the recommended daily vitamin C intake. With only 50 calories in a 8 oz glass, you can easily enjoy some orange juice without the guilt of having drank instead of eaten your calories.So it not only tastes good, it is a complete source of vitamin C as well as the antioxidant vitamin E.

Trop50 True Resolutions celebrates the real reasons behind New Year’s resolutions. Share your secret motivation on the Trop50 facebook page and you’ll earn a coupon for $1 off Trop50 for yourself and 50¢ off coupons for up to 50 of your friends! And you also get a chance to enter sweepstakes to win a $1000 gift card!

But to make this a really sweet deal for my dear readers, we are giving away a $50 Spa gift Card to one lucky winner of Fun and Food Cafe, just to pamper you at the beginning of the New Year!

Here's what you've got to do:
1. Subscribe to the RSS feed, or via email subscription box for Fun and Food Cafe
2. Like our page on Facebook and/or follow us on Twitter @funandfoodcafe
3. Then leave a comment on this post so I can enter your entry in our giveaway.

Hurry, this contest ends on Feb 14th, so take this opportunity to give a gift to yourself. The Spa Gift Card is valid at several locations nationwide, and will be emailed directly to one lucky winner. Good Luck to you all!

UPDATE: The lucky winner who wins the Spa Gift card is "Bhavini". Please email me using my contact form so I can get in touch with you. Congrats! and thanks everyone for participating!

A List of Best Aphrodisiac Foods for Valentine's Day

noreply@blogger.com (Mansi) — Fri, 27 Jan 2012 21:31:00 +0000

Celebrated as the most romantic day of the year, Valentine's Day brings with it flowers, candies, cookies, chocolates, cupid, candlelight and love. Our romantic fantasies may begin with Cupid and Roses, but somehow they always seem to end with luscious food, because no celebration is complete without delicious food, and perhaps some alcohol! It is probably a universal belief that certain food and beverages can act as strong aphrodisiacs due to certain chemicals they release in our bodies, as chocolate has been proven to do. But most of the times they excite many of our senses through a combination of taste, texture and appearance. The shape of some foods is highly associated with arousal in humans. But whatever may be the reason, it's always a good idea to familiarize yourself with some foods that can act as aphrodisiacs, and as Valentine's Day is around the corner, whether you are planning a romantic dinner or looking for gift ideas, here's something that will keep you right on track! (img source)

Chocolate - Legend says that the Mayan civilization worshipped chocolate, believing it was "food for the Gods." Scientists have studied this candy, and found that chocolate releases serotonin and phenylethylamine, chemicals which make people feel blissful. Some researchers also claim that chocolate may affect the brain the way marijuana does, putting the consumer in a state of temporary euphoria.

Alcohol - This one is a no-brainer as we all know how spirits can make us a little tipsy and let you feel high. The magic of champagnes and wines can best be attributed to their ability to lower one's inhibitions, and create a head-rush.

Bananas - Rich in potassium and Vitamin B, bananas are a feel-good food. They also increase blod sugar instantaneously. So warm bananas served as a light dessert with whip cream or sauce can be a great choice for Valentie's Day!

Oysters - Because of their shape, oysters have thought to have been aphrodisiacs for thousands of years. They are known to be high in zinc, which has been associated with improving sexual potency in men. Back in old days, both men and women ate raw oysters, believing that doing so would increase both arousal and fertility.

Chillies/Spicy Food - Chillies can literally add "spice" to your life! These invigorating spices has an exotic reputation and can stimulate endorphins, which in turn, can really turn you on. (But moderation is the key; don't start eating raw chillies or you could end up with an ulcer!!)

Honey - Honey is made through pollination and is a symbol of procreation. The word "honeymoon" got its name from mead, an alcoholic beverage made from honey, which was given to the happy couple. This pure form of sugar can sure prove to be handy as you plan your romantic meals!

Fennel - In the 1930's fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as "libido enhancement".

Ginger and Garlic - Extremely strange, but true! Both these spices have been known to increase blood circulation, and hence libido. But make sure to brush your teeth or use a mouth freshner later or you might not get the response you anticipated!:)

Vanilla - This age-old bean is said to induce passion due t its erotic scent and fragrance. Using fresh vanilla beans seems to heighten both the flavor and the desire!

Raspberries and Strawberries - Perfect foods for hand feeding your lover, both these luscious fruits are high in vitamin C and make a sweet light dessert. They also pair the best with chocolates and champagne!

There is no scientific claim or tests that prove any of this to be true, and yet people like to believe in Aphrodisiacs. Does it really work? You can find some basic theory and explanation here. As for me, I say that ultimately, its our feelings and the company of a loved one which makes any occasion special. True, some foods can effectively change our hormonal levels, and hence put us in a buoyant mood. Some say it's just in our heads! Well, it really doesn't matter; as long as you have love in your life, any day is Valentine's Day, and any food can be an Aphrodisiac!

Free 2012 Calendar Giveaway on Fun and Food Cafe

noreply@blogger.com (Mansi) — Thu, 19 Jan 2012 18:28:00 +0000

I opened my mail this morning and I am excited to see that Fun and Food Cafe's custom calendar for 2012 has finally arrived! Here's a preview of how it looks like! it looks so cute, and so inviting, just the way I wanted it:) I wanted to organize a giveaway in the New Year, but due to delays in printing and shipping, it got pushed off. But nevertheless, its still mid-January, and I have a cool calendar with delicious food photos to give away to one lucky reader on FFC!

There are 12 amazing pictures for every month to inspire you to cook every day as you mark your calendars. These are some of the my favorite recipes, and I am sure they will brighten up your year, just as they did mine. The cute design will be perfect for any place, whether its your kitchen, a kid's room, or even your work space!

For details on how you can get this Free calendar, check out this Giveaway post on Fun and Food Cafe
http://www.funandfoodcafe.com/2012/01/ffc-custom-calendar-2012-giveaway.html

May the best foodie win! Happy 2012!

Fun & Healthy Halloween Recipes

noreply@blogger.com (Mansi) — Fri, 21 Oct 2011 17:43:00 +0000

Halloween is a time that's often associated with sugary snacks like chocolate and candy, which can leave your kids wired on sugar and without the nutrition they need. However years of studying at an online university has taught me that just because a snack is healthy doesn't mean it has to be boring, remotely expensive or take a bunch of time to make.

Halloween provides the perfect time to sneak in healthy food items in creative ways. Your kids will have so much fun creating and eating these snacks, they won't even care they are eating fruits, veggies and whole-grains. These few examples are just a start to the many different snack options you can come up with by simply using your imagination and getting in the Halloween spirit!

Apple Bites
These apple bites look like they can bite back, but provide the healthy vitamins and fiber from the apples, as well as the important protein from the almonds.

* First, take an apple of any kind and slice it into quarters. Be sure to remove the core and seeds from each quarter.
* Dunk the apple in a quick bath of lemon juice to prevent the apple from browning.
* Lay the apple quarter on a plate with the peel facing you.
* Cut a wedge from the skin side to create the look of an open mouth.
* Take slivered almonds and stick them into the top and bottom of the wedge all the way across to create the look of “jagged” teeth.

Ghost Toasts
A simple slice of bread and cream cheese spread can quickly become a ghostly snack by using a ghost cookie cutter. Use whole-grain bread and trade out full-fat cream cheese for low-fat or fat-free versions.

* Press a ghost-shaped cookie cutter against the bread firmly until it cuts through to the plate, and lift away.
* Take a knife and spread a light coating of cream cheese over the bread.
* Add two raisins for eyes and a third for a moaning mouth. To make this recipe even healthier, use a whole grain bread for additional fiber and nutrients, and trade out regular cream cheese for a low-fat or fat free version. You can take this idea even further by using any Halloween cutter to shape any piece of bread. Cut out two of the same shapes for making a sandwich, or keep it open faced and decorate with sliced almonds, dried fruits, cut up cheese, or any other favorite topping.

Eerie Eyeballs
Turn dried fruit into eerie eyeballs by simply layering apple rings, dried apricots and raisins on top of each other.

* Take your dried apple ring and place on a clean cutting board. Take the palm of your hand and place pressure on the ring to help make it flat.
* Next, take a dried apricot and slice it in half.
* Take the sticky side of the half and place it over the hole in the apple ring.
* Take a pair of clean kitchen sheers and cut a raisin in half.
* Place the sticky side of the raisin down on the apricot half. This will create the effect of a spooky eyeball.

Boonannas
For a potassium rich snack, try making these! If you want, you can also throw these in the freezer for a frozen snack when your kids get home from school!

* Peel a ripe banana. Cut the banana in half and dip it in a glass of orange juice.
* Move the banana directly from the glass to a zip lock bag full of coconut shakes. Shake the bag gently until the banana is completely covered in coconut.
* Press two currants into the banana towards the top and stick a few chocolate chips for the eyes. and stick on a Popsicle stick for easier eating.

As you can see, including healthy snacks this October into your kids' meals can be quick and easy-- while still providing a fun holiday snack time experience. Even if your children still go out and trick or treat, or take part in other holiday goodies, you can rest assured in knowing that your children are still getting healthy snacks along the way!

This is a guest post written by Tracy, who has always had a deep passion in ensuring quality education is available for all who want to attend college. Tracy understands all online colleges aren't created equal and for the past few years has helped spread the message of the level of education, convenience and opportunity Online University can provide students.

Blueberry Orange Sour Cream Bread

noreply@blogger.com (Mansi) — Thu, 15 Sep 2011 19:15:00 +0000

Sweet breads are a great way to enjoy the goodness of a cake-like dessert which can be relished by itself, or even be paired with tea or coffee. Fruit breads are not only easy to make, they can be really versatile to incorporate seasonal ingredients. This week we enjoyed baking this Blueberry Bread, made even more delicious by addition of citrusy Orange flavor, and made soft by using Sour Cream. The bread not only smells great, it can fill your kitchen with a refreshing aroma that lingers long after you've finished your delicious loaf of Blueberry Orange Bread.

Ingredients
1 cup whole grain flour
2 cups all-purpose flour
1/2 cup sour cream
1 stick butter - at room temp
1 1/2 cup cane sugar
4 large eggs
Zest of 2 large oranges
3/4 cup fresh orange juice
2 tsp vanilla
4 tsp baking powder
1 tsp salt
1 cup blueberries

Method
Spray 2 bread pans generously and keep aside. Preheat oven to 350 deg F.

Cream butter and sugar in large bowl. Beat in eggs one at a time, then orange zest, orange juice and vanilla.

Thoroughly combine flour, baking powder and salt in medium bowl and add to creamed butter mixture. Slowly add the sour cream and mix everything well to form an even blend.

Fold in the blueberries, taking care not to mix too hard so s to break them.

Bake in the middle rack for 45-50 minutes at 350 F, until the loaves swell up and pass the toothpick test. When done, let them rest on the wire rack till they cool to room temp. Only then attempt to cut the loaf into slices.

Store in a cool, dry container and you can relish this bread for up to a week. It tastes great 2-3 hours after baking, as the orange and blueberry juices slowly sink in to make a moist flavorful bread!

This has now become one of our cherished breakfast recipes. Enjoy it yourself either with your morning tea, or serve them as a sweet treat at your next Tea party!