Ingredients :
Fresh pineapple -1 ( peeled ,cored and cubed ),
Oranges - 6 ( juice ),
Vanilla icecream - 250 gms ,
Cinnamon pwd - a pinch
Icing sugar or plain white sugar - 3 tbsp,
Water - 3 tbsp ,
White bread slice one day old - a loaf ( you will need 12 to 14 slices - trim the edges of each bread slices - the trimed egdes can be dried and made into bread crumbs )
Method :
I am making this pudding for the first time and so i have used ramekins and bowls .( 3 ramekins and 2 small bowls - bowls are slightly bigger than ramekins )
I wanted to see the difference while making and see the outcome of the pudding in shape .
I liked the ramekins better .
It is easy to shape them and less of bread is used .
You can make this pudding in a medium size bowl too .
Peel and core the pineapple and discard the center hard part .
Cut into small cubes and keep in a pan .
Squeeze out the juice of the oranges and sieve it through a strainer and pour it to the pan in which the cubed pineapple is kept .
Put 3 tbsp of icing sugar and 3 tbsp of water .
Put the pan on heat and as the juice comes to a boiling point simmer the heat to low and let it simmer for 5 minutes till the pineapples are soft but not mushy .Keep stirring in between .
Close the gas after 5 minutes and then strain the pineapple orange juice through a strainer and reserve the juice in a bowl .Lightly press with a spoon so that all the juice is sieved making sure not to mash the pineapple cubes
Put the pineapple in a plate to cool and let the orange pineapple juice cool too ( half hour ).
When the juice cools add a pinch of cinnamon or any flavour you like .
Take out the icecream in a bowl and leave for 5 minutes to soften .Dont let it soften for long .
When pineapple cubes are cold or at room temperature add it to the icecream .Mix gently and keep aside .You can keep the bowl in the fridge while you prepare the slices and cutting the cling film .
Take out the ramekins or small bowl in which you plan to make the pudding.
Put a cling film in each bowl or ramekin in such a way that extra cling film is hanging all around it .The idea is to tightly wrap the pudding and put it fridge to cool .
Once the pudding is cooled and shaped you just have to unwarp the cling film and turn it upside down in a plate and discard the cling film .
Take the bread slice and cut round disc according to the base of your ramekin or bowl-at one edge of the bread .
Place your bowls ,juice and pineapple icecream mix side by side .
Just dip one side of the bread disk in the juice and then place it at the bottom of each bowl or ramekin .Juice side should be down sticking to the cling film and lightly press it .
From the left out slice you have to cut rectangle to stick to the sides of the ramekin or bowl .
You have to dip each one side of the cut slice in the juice and cover the sides of each bowl or ramekin . Lightly press it with your fingers and dont leave any side open .The juice side should be in .
Spoon the icecream pineapple mix at the center of each ramekin till full .
Cover the top with a similiar round slice of bread if your are using ramekin or rectangles if you are using a bowl .Trim off the edges of the bowl if any extra bread is there and then press the top with your fingers .
Gather the cling film which is hanging around and tightly round it in the center .Put another cling film from top to bottom so that the pudding is tightly secured .
Put the bowls in the fridge to set for 6 hours .
Put the left over juice in the fridge for serving .
Once the pudding is set ,take out the top cling film and discard it and unwrap the cling film which is holding the pudding .
Holding the cling film from center , gently take out the pudding from the bowl and place it on a plate .
Put a plate on top and turn it upside down and then discard the cling film.
On serving ,spoon orange pineapple juice over it .
This dessert is very tasty and a great combination of orange ,pineapple and icecream .
It is simply delicious .
If you are a pineapple lover than this dessert is a must .
Serves - 7
Unwrap the cling film only when you plan to eat or serve .
Chances are that the bread might dry and harden if kept for too long .You can just cover it or keep it in a container .
It can be kept in the fridge for 4 to 5 days .
Ingredients for baking the wings :
Chicken wings - 1kg ,
Louisiana hot sauce - 2 tbsp ,
Canola or vegetable oil - 2 tbsp ( any oil which does not have a strong flavour ),
All purpose flour - 100 gms ,
Salt and pepper .
Method
Cut the chicken in two pieces or you can have it ordered cut from the meat shop .( here only two parts are available in the chicken wings and that too without the skin . If the chicken is available with the skin than it is better and if the third small part is available than discard it and use it for stock ).
Wash and pat dry or leave it in the strainer for some time so that the wings are completely dry .
Sprinkle salt and pepper ,louisiana sauce and canola oil or vegetable oil.
Mix with a spoon .
Take a ziplock bag or any thick plastic bag and put 100 grams of flour in it .
Transfer the wing pieces into the ziplock bag and zip the bag taking out the air in it .
Shake the bag for few minutes so that the wings are evenly coated with the flour.
Pre heat oven to 200 C
Baking time is 1 hour - 30 minutes each side .
Grease the baking tray with oil and put a foil on it .Grease the foil too .
Put the wings on the tray and spray or brush some oil on it .
Keep some space in between the wings .
My tray is 9 x13 in size ,so i had to bake in 3 batches .
After 30 minutes turn the sides with a tong and brush it with oil and let the chicken bake for 30 minutes more .
Remove the tray from the oven after 30 minutes .
Take out the pieces from the foil and keep it in a bowl .
We can prepare the wings sauce while the chicken wings is in the oven .
Ingredients for Buffalo chicken wings sauce :
Louisiana hot sauce - 1/3 cup ,
Cold salted butter - 1/4 cup ,
White vinegar - 1/4 tbsp ,
Worchestershire sauce - 1/4 tsp ,
Tobasco sauce - 1/4 tsp ,
Cayenne pepper - 1/4 tsp ( i used red chilli flakes ),
Garlic crushed - 4 cloves .
Take a non stick pan and add louisiana sauce ,butter ,vinegar ,worchestershire sauce ,tobasco sauce and pepper or chilli flakes .
Put the pan on low to medium heat .
Bring the butter to dissolve and let it simmer .
As soon as you see the bubbles in the sauce close the gas .
The sauce is ready .
When the chicken is baked spoon few tables of sauce and cover with a plate and shake it .
Taste and see the hotness of the wings and accordingly you can use the sauce.
This sauce was enough for 1 kg of wings .
You can make this recipe a few hours before and reheat it when you plan to serve .
It will remain crunchy .
Very good for starters and very light too .
Since it is not fried it is good for health .
Enjoy !
Ingredients :
Puff pastry - 1 sheet ( available at modern bazar )
Ingredients for filling:
Cream cheese - 4 ounce - 3 tbsp ( room temperature ),
Sour cream - 1 tbsp ( room temperature ),
Egg yolk - 1 ,
Lemon zest - 1 tsp ( grate the outer yellow part of the lemon ),
Vanilla essence - 1 tsp ,
White sugar - 3 tbsp ( i powdered it since the crystals were big ),
Egg wash - beat egg white with 1 tsp of water ,
Icing sugar to dust the pastry .
Method -
Preheat oven to 207 C or 400 F.
Take a baking tray and spread parchment paper or butter paper .
Take out puff pastry sheet from the freezer and leave it for 40 minutes to thaw or keep in the fridge from the freezer for few hours .Since the temperature is rising we have to make sure that the puff pastry sheet is cold enough so that butter does not come out .
Make the filling while the sheet is in the fridge .
Take a bowl and put 3 tbsp of cream cheese and beat for few seconds till it soften .
Add sour cream ,egg yolk ,sugar ,vanilla essence and lemon zest .
Use a whisk to beat the cream filling .
Whisk for few minutes till you get a creamy texture .Keep aside .
Spread some flour on the counter and roll the pastry sheet with the rolling pin .
Dust the rolling pin with flour from time to time so that the sheet is firm and if you see the dough soft sprinkle flour .
Spread the sheet to 10 by 10 inches .
Make a cut in the center of the sheet from both sides .
Divide the sheet into two from both sides and make 4 squares ( 5 x 5 inches )
Spoon 1 tbsp of the cream cheese filling at the center of each square .
Brush the edges of each square with egg wash .
Take opposite end of each square and overlap them and press a little .As you fold brush the side with egg wash so that they are glued and do not open while baking .
Transfer the pastry to the baking tray keeping 1 inch distance apart from each other .
Cover and keep in the fridge for 30 minutes .
After 30 minutes take out the tray from the fridge and brush the top with egg wash and put in the oven to bake for 25 minutes .
After 25 minutes the crust of the pastry will be golden brown than it is ready to be take out from the oven .
Leave the tray to cool for 5 minutes .
Transfer the cream cheese pastry to wire rack with the parchment paper to cool .
Dust the top with icing sugar .
Enjoy cream danish with a hot cup of coffee .
Best when you have it fresh and slightly warm .
Makes 4
Note - If you use the puff pastry dough from modern bazar you have to roll it 6 times and make paper folds before the final roll .Between each spread and fold you need to keep the dough to set and cool for 30 minutes in the fridge .
Ingredients for cream filling :
Full cream milk - 240 ml ( divided - 210 ml boiled with milk and 30 milk whisked with egg yolk ),
Granulated sugar - 75 gms ,
All purpose flour - 20 gms ,
Eggs yolk - 3 ,
Rum - 30 ml ,
Vanilla pod - 1 or vanilla malt - 1tsp,
Unsalted butter - 30 gms ( room temperature ),
Mascarpone cheese - 200 gms ( room temperature ).
Ingredients for coffee soaking syrup :
Very strong brewed coffee - 180 ml ,
Granulated sugar - 30 gms ,
Rum - 30 ml .
Ladyfingers biscuits - 20 - ( Savoiardi ).
Ingredients for topping :
Coco pwd for garnishing ,
Bitter sweet chocolate - 30 gms .
Method :
Take a pan and put 210 ml of milk ,75 gms of sugar and if you are using vanilla pod or essence add it now and if you are using vanilla malt than add it later when you will add rum .
Put the heat on low.
Keep stirring so that the sugar is dissolved .
when you see bubbles at the edge of the pan than you know that milk has reached a boiling point .Close the gas . ( You are not supposed to boil the milk but have to reach just the boiling point ) .
Take a bowl and whisk the 3 egg yolk till it is well blended add the 20 gms of flour , 30 ml of milk , .whisk well .
Pour 1/4 cup of the hot milk into the egg mixture bowl .Whisk so that the eggs dont curdle and than gradually add all the milk to the egg mixture and beat till it is well blended .
Transfer the contents to a pan .
Put the pan on low heat and continue stirring till the milk thickens and forms like a mayonnaise consistency and than close gas .
Sieve the contents in a bowl .
Add rum , butter and vanilla malt ( if you have not put vanilla pod or essence while heating the milk ).Mix into a smooth paste .
Immediately cover with a plastic wrap so that crust does not form and leave it to cool .( the plastic wrap should touch the custard ).
Keep the bowl in the fridge to set for minimum 2 hours ( until thick and cold ).
Once the custard has cooled sufficiently ,remove from fridge.
In a separate bowl and with wooden spoon beat the mascarpone cheese until it is soft and smooth.
Gently fold or whisk the custard into the mascarpone until smooth.
In a large shallow bowl combine coffee ,sugar and rum .
To assemble :
Line the pan or dish with a plastic wrap .Make sure the plastic wrap extends over the sides of the loaf pan or dish .
Have ready the ladyfingers ,coffee mixture and cream fillings .
Working with one finger at a time dip 5 to 7 ( according to your loaf pan or dish size ) in the coffee mixture and place them side by side in a single layer on to the bottom of the loaf pan or dish .
Spoon 1/3 of the cream filling over the ladyfingers .make sure they are completely covered .
Repeat with another layer of ladyfingers by dipping another 5 layers in the coffee mixture and place them on top of the cream .
Again cover them with cream .and repeat another layer of ladyfingers ,cream and ladyfingers.
Cover the Teramisu with plastic wrap and and refrigerate at least 6 hours or preferably overnight .
To serve :
Remove the plastic wrap from the top of the tiramisu and gently invert from the dish or pan on to your serving plate and remove the plastic wrap .
Sift cocoa pwd and grated choccolate over the top of the tiramisu .
Serves 5 to 6
