Apple Crumble

Dear friends, I wanted to share this recipe with you all for
a simple reason as it is a very easy recipe to start with and
secondly, apples are plenty in the market and what's more, 
they are cheaper than onions at this time of the year :-))
I am sure my friends who are vegetarian will be delighted 
to make this pudding as it is an egg-less recipe and if you 
are expecting guests at home and do not have too much time 
on hand, then this is the recipe you should look out for. It is a
no fuss recipe, doesn't require too much ingredients or time 
and comes out as impressive and tasty as any other time 
consuming recipe would. So Happy baking to you all.

Ingredients - 
Apples - 800g  (6 -7)
Sugar granulated - 120g
Brown Sugar - 2 tbsp
Rolled oats - 2-3 tbsp
All purpose flour (maida) - 200g
Butter - 110g
Cinnamon stick - 1 inch
Whipped cream or plain custard - 1 med bowl

Method - 

1. Peel, core and wash the apples and  slice it in even chunks.
2. Take a deep pan, put the apple chunks, brown sugar, 2 tbsp 
    of the granulated sugar, cinnamon stick and put it on gas,
    keep stirring and allow it to cook for 10 -15 minutes on 
    medium heat until the apples are soft and  tender and the 
    water it has released, dries little bit. 
3. In a big bowl take the flour, remaining sugar, oats and mix 
    it nicely, cut the butter in cubes and mix it to the flour
    mixture gradually with your fingers until it is thoroughly
    mixed and the mixture resembles fine breadcrumbs.
4. Take apples off the heat and let it come to room temperature.
5. Take an oven proof baking dish, grease it with butter, 
    remove the cinnamon stick, spread the apples evenly into it.
6. Spread the flour crumble over the apples gently without 
    pressing it down.
7. Bake it for 20-30 minutes at 180 degree on the lower rack
    until the crumble is golden brown at the top and the 
    syrupy apples are bubbling at the bottom.
8. Serve it hot with whipped cream or plain custard and enjoy
    this yummilicious delight.
   For whipped cream, take one pack ( 200g) Amul cream 
   in a bowl, add 3-4 tbsp granulated sugar  and whip it with 
   electric blender and while blending keep the bowl of cream 
   over a bigger bowl which is filled with ice to speed the process.

Mango Meringue Pie : Pâte sucrée

For The Pate Sucree ( Sweet Shortcrust Pastry) -

All purpose flour - 200 g
Butter - 112 g room temperature
Granulated sugar - 50 g
Egg - 1 beaten

Mango Curd -
Mango - 1 1/2 cup ( pureed from ripe n sweet 3-4 mango)
Sugar granulated - 1/4 cup / to taste
Egg yolks - 4
Eggs whole - 2
Cornflour - 3 1/2 tbsp
Lemon juice -  2 tbsp
Butter -  4 tbsp
Water - 1/4 cup

Meringue -

Egg white - 5
Granulated sugar - 1/2 cup
Salt - a pinch

Method - 
1. sieve the flour with the salt.
2. Take a big bowl and place the butter in it, beat it with 
     an electric mixer until softened, add sugar all at once 
     and beat it until light and fluffy.
3. Gradually add the egg until mixed well.
4. Add the flour mixture all at once and beat it with the 
    mixer just until a ball is formed.
5. Take it out on a flat platform and knead the dough
    quickly using a fraisage method ( traditionally it is 
     performed by using the heel of your hand). Bring it 
     together by using your fingertips or heels of your hand.
6. Flatten it into a disc form, put it in a plastic wrap or zip 
    lock and refrigerate it for 2 hours.
7. Lightly grease and flour a 9 inch pie tin with a removable
    bottom, it does not stick to the pan after it is baked.
8. Take two large size plastic wraps, spread one on the 
     platform, keep the dough over the wrap, cover it from
     the second plastic wrap and roll it into a 12 inch circle, 
9.  Remove the upper plastic wrap, lift it carefully and 
     fit it into the pie tin, fold the overhanging dough and 
     carefully adjust the circle taking care that the thickness
     of the circle is even at all sides.
10. Prick the bottom lightly, all over with a fork to prevent it
      from puffing, keep it in the fridge for 30 minutes.
11. Preheat the oven at 200 degree C, line the pie shell with
      an aluminum foil and weight it down with rice or dried 
      beans, place the pie tin over the drip tray of the oven and
      set it on the middle of the oven. Bake it for 20 minutes, 
      remove the weight and foil and further bake it for 10-12
      minutes or it is golden brown and fully baked. (You can 
      cover the rim of the pie by a foil when it is put to bake 
      second time for 8-10 minutes to save it from burning.
Mango curd -
1. Take a medium size bowl, mix the cornflour with the 
     water and lemon juice, add eggs and yolks and whisk 
     it until incorporated, keep it aside .
2. Pour the mango purée in a medium size pan with the
    butter and sugar in it, heat it until it boils in a medium
    flame, stirring it continuously, pour half of the puree 
    mix into the cornflour and egg mixture, mix it quickly 
    and put it back into the pan, cook it stirring and scrapping 
    the bottom of the pan to prevent it from sticking, until it is 
    thick.
3. Let it cool a bit, pour it into the pie shell, then refrigerate 
    until chilled and set.

Meringue -

1. In a large dry bowl, take the egg whites and salt, beat it 
    with an electric mixture, when it is a bit frothy, mix the 
    sugar gradually into it beating it all the time on high speed
    until stiff shiny peaks have formed and it  has taken a 
    meringue form.
2. Take out the pie from fridge and spread the meringue 
     over the pie in a decorative manner with the back of 
     a spoon, pull up wisp of meringue as you cover it. 
     Take care to cover the crust all over. You can also put 
     meringue into a piping bag and make a swirl pattern.
3. Place the pie back in the oven at 150 C for another 
    10-15 minutes or until the meringue is lightly brown
     in colour at spots and baked but not dried out. 
     Meringue should be stiff and fluffy.
4. Bring it to room temperature, chill it thoroughly and 
    enjoy this delectable mango meringue pie!!!!

Picture wise Instruction -
     

fit the pie in the pie tin n bake it 

Make the mango curd and fill in the pie shell

Spread the Meringue over the mango curd

Bake it until golden at spots, cut n serve!

Scones :

             
Ingredients -

Flour (maida) - 3 cups
Granulated sugar - 1/2 cup
Butter - 100 g
Baking powder - 4 tsp
Salt - 1/2 tsp
Egg - 1
Milk - 3/4 cup

Method -

1. Sieve the flour and baking powder in a big bowl, add the salt
    and sugar in it, cut the butter in cubes and add it to the bowl,
    mix it slowly with an electric mixer.
2. Combine the milk and egg in a small bowl, mix it and stir it 
     into the flour mixture until nicely combined.
3. Take it out on a floured surface and knead it slightly, take
    care not to overdo it.
4. Roll the dough into a 1/2 inch thick round disc, like a 
    medium pizza round.
5. Cut it into 8 wedges.
6. Preheat the oven to 200 degrees for 15 minutes, Line a 
    baking sheet with a foil paper or a parchment paper.
7. Arrange the wedges on the lined baking sheets, bake it on
    the middle rack for 10 - 15 minutes or until golden brown.
8. Take it out and let it rest for 10 minutes, serve it hot with 
     jam and butter and enjoy the tasty scones with breakfast.

Hot Cocoa topped with roasted Marshmallows

The perfect drink for all seasons and all reasons. Whether you are tired, have a cold or wanting to have something soothing, hot cocoa will come to the rescue. Its delectable mocha taste and the creaminess of roasted marshmallows will have you craving for more. 

Ingredients - (makes 1 cup, increase the amount according to serving )
1. Cocoa Powder - 1 tablespoon
2. Cooking chocolate - broken 1 tbsp
2. Milk - 1 large cup
3. Sugar - 1 tsp or according to taste
4. Coffee - 1 teaspoon
5. Marshmallows - for topping.
6. Chocolate sauce - for drizzling.

Method-
1. Take milk in a pan and set it on medium heat.
2 Add cocoa powder, coffee, sugar and broken chocolate.
3. Stir properly and let it boil. Meanwhile 
    take the marshmallows and put it in an 
    oven (for 2 minutes at 200 deg C) or a microwave 
   (for 15 sec) till it softens. Do not burn it.
4. Pour the hot chocolate in a cup. 
5. Decorate the marshmallows on top taking 
    care that it doesn't sink in the liquid.
6. Drizzle chocolate sauce on top. Viola! Sit 
    back and enjoy the drink with your favorite 
    cookies or cupcakes! 

Mocha Panna Kotta with Fleur De Sel Caramel or Salted Caramel

Ingredients -
For the Panna Kotta -

Milk - 200 ml ( I used Amul 200 ml pack)
Cream - 200 ml (Amul)
Granulated Sugar - 1/4 cup
Gelatin - 1 1/2  tbsp
Coffee powder - 2 tbsp
Dark Chocolate - 3/4 cup ( 75 - 80 g) Cut into small pieces
Water - 3 - 4 tbsp

For the Fluer De Sel Caramel

Granulated Sugar - 1 cup
Water - 1/2 cup
Cream - 1/2 cup
Sea Salt - 1 tsp

Method -

For Panna Kotta -
1. In a small bowl soak the gelatin in 3-4 tbsp cold water.
2. Take a pan and heat the milk, when it reaches boiling
    point, slow down the heat, add the cream, keep stirring.
3. Add sugar, coffee in the milk - cream mix and let it come
    to boil, take it off the heat, add the soaked gelatin and 
    whisk it, until  mixed well.
4. In a large bowl take the cut chocolates, pour the mixture
    over it and mix it until incorporated well.
5. Sieve it through a strainer so you get a smooth, dark 
    coloured choco liquid.
6. Take tall stem glasses or cups or Ramekins. If you want 
     to de mould it then spray the ramekins with little oil and 
     wipe it lightly to remove excess oil.
7. Pour the mixture in glasses, cups or ramekins, filling it 
     halfway, chill it 4-5 hours or overnight.
9. If the panna kotta is in ramekins, for de moulding, dip
    the ramekins into hot water for few seconds and run a 
    slightly hot knife around the edges to loosen it. Turn it 
    upside down on a plate, pour the fluer de sel generously 
    over it and enjoy the sumptuous n heavenly taste of 
    this chocolaty delight.

For the Fleur de Sel Caramel-
1. Take a pan and put the sugar into it, add water and heat it 
     on a high heat until it reaches boiling point, continue boiling
      it, without stirring it (stirring will crystallize the sugar).  
      Shake it with the handle of the pan.
2.  Watch closely to prevent it from burning. Continue boiling 
      it until it reaches golden in colour, remove it from heat, add 
      the cream slowly, stirring it continuously, let it cool down a 
      bit, add the salt into it. Replace it into a serving cup or bowl 
      and serve the yummy, Salty caramel with the panna kotta.

Mango Mousse

Ingredients -
Ripe mangoes - 1 kg
Thick fresh cream - 200 g
Castor sugar - 3 tbsp ( can be added or reduced according to preference)
Gelatin - 2 tbsp ( dissolved in 2-3 tbsp warm water)
Lemon juice - 1 tbsp
Condensed milk - 6 -7 tbsp 

Method -
1. Peel and clean the mangoes, cut it into small pieces, save 
    some mango cubes for garnishing.
2. Place it in a blender, process until smooth to make puree, 
    sieve it to take out any remaining fiber. Add the lemon 
     juice in the puree. 
3. Whip the cream and sugar until light and fluffy and soft
     peaks form ( place the bowl of cream over  a bigger bowl
     full of ice and then beat it with an electric mixer to speed 
     up the process). Take care not to over whisk the cream,
     to save it from curdling. Save 2 tbsp for decoration.
4. Fold in the mango pure with the dissolved gelatin ( take
     care there are no lumps) and condensed  milk into the 
     cream and sugar mixture.
5. Pour it into individual dessert cups or ramekins and 
    refrigerate for 6-8 hours or overnight.
6. Garnish it with remaining mango cubes or pipe the cream
    over the individual mousse cups and put mint sprigs.
7. Serve it chilled, it's easy to make and gets lot of appreciation            from your family and friends.

Pineapple Sponge Cake Soufflé Recipe

Ingredients -
Sponge cake - 1 pound
Pineapple slices tined - 1 small tin
Light custard - 1 cup ( 1 cup milk, 1 tbsp level  custard powder, sugar 1 tbsp)
Egg whites - 3
Cream fresh - 150 g
Sugar granulated - 1/2 cup + 2 tbsp
Pineapple essence - 1/2 tsp
Cherries cut in halves - 4 pieces

Method -

1. Make the custard by boiling 1 cup milk, mix the custard 
    powder in 2 tbsp water, pour in the milk with sugar, boil
    for further 2 minutes and keep it aside to cool completely.
2. Take a sieve and drain the pineapples completely, take three
    of  the pieces and chop it finely, keep the rest for decorating.
2. Take a shallow serving bowl or a deep cake stand will also do.
3. Halve the sponge cake into two and put one piece on the
    serving plate and the other one on a flat plate.
4. Pierce both the halves with a fork and spread the custard 
    evenly on it, let it soak and be soft.
5. Take a shallow bowl and fill half of it with ice, take another 
     bowl and put the cream, pineapple essence and 1/2 cup 
     sugar into it, place it over the ice bowl and whip the cream 
     with an electric mixer until it is light and fluffy,  be very 
      careful not to over beat it.
6.  Take another clean bowl and put the egg whites in it, 
      whip it with a clean electric mixer until it is light and 
      fluffy, put 2 tbsp of granulated sugar in it and beat it
       again to mix it.
7.  Add the whipped cream with the egg whites and mix it 
     gently with a wooden spatula until incorporated well.
8. Take 3 tbsp of the whip cream egg white mixture in a 
     small bowl, mix it with the chopped pineapples and spread
     it evenly on the base of sponge cake, place the upper part 
     of the sponge cake over it taking great care not to break it. 
9.  Spread the remaining cream over the sponge cake covering
     it completely. Make a swirl design on the sides of it.
10. Take four of the drained pineapple slices and place it on top
       of the sponge cake soufflé and place half cut cherries on top
       of the pineapple, can use drop of mixed jam also if cherries
        are not available.