Blueberry and White Choc Muffins

These little muffins are the perfect fit for any fun occasion. Packed with fresh blueberries and white chocolate, there’s a hint of lemon and coconut thrown in too.

Ingredients

2 cups SR flour
2 teaspoons baking powder
¾ cup caster sugar
1⁄3 cup desiccated coconut
¾ cup milk
125g CADBURY White Baking Chocolate, chopped
125g blueberries
Finely grated rind of 1 lemon
1⁄3 cup vegetable oil
2 eggs
Frosting
250g PHILADELPHIA Frosting Cream Cheese with a hint of Lemon Flavour
Serving Suggestion
60g blueberries, extra, for decoration Lemon zest, for decoration

 

How to make Blueberry & White Choc Muffins

1. COMBINE the sifted flour and baking powder with the sugar, coconut, chocolate, blueberries and lemon rind in a large bowl. Whisk together milk, oil and eggs and fold into the dry ingredients until just combined. Spoon the mixture into 18 x 1⁄3 cup capacity paper lined muffin pans.
2. BAKE in a moderately hot oven 190°C for 15–18 minutes or until golden and cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.
3. SPREAD the PHILLY Frosting over the muffins and decorate with blueberries and lemon zest. Serve immediately.

TIP: These can be individually wrapped and frozen (un-iced) for up to 1 month. They can also be made without chocolate if preferred.

Methiwala Chawal Recipe

Ingredients

1 medium bunch fenugreek leaves (methi)
2 cup rice
1 tsp red chilli (lal mirch) powder
2 tsp coriander powder 1 tsp. turmeric (haldi) powder
1 1/2 tsp cumin seeds
1 tomato
4 cup water
7 tblsp oil
Salt (namak) to taste  

How to make methiwala chawal  
Clean, wash and cut the fenugreek leaves.    

Wash and cut the tomato.    

Wash the rice and then soak in water for about twenty minutes.    

Heat up oil, mix in the cumin seeds and the fenugreek leaves and fry for about five minutes.    

Mix in the finely cut tomato, red chili powder, coriander powder, turmeric powder and fry till the tomato is soft and the oil separates.    

Finally, mix in rice, salt and four cup of water.    

Stir fry on a high flame heat up till the first boil and then let it simmer (boil slowly at low temperature) till the rice is done.    

Serve hot.

Potato Dahi Wada Recipe

Ingredients   
Green chillies chopped as per taste
3 tbsp chopped corriander leaves
6 potato
1 1/2 tsp garam masala powder
2 tsp jeera powder
salt to taste
4 bread slices
1/2 tsp black salt
1 tsp chat masala powder
1/2 kg curd
2 tsp red chilli powder
oil to fry  

How to make potato dahi wada

Boil and mash the potatoes.    

Spice up with salt,1 tsp red chilli, 1tsp jeera powder,1tsp garam masla,1 tsp chaat masala powder, 2 tblsp green corriander leaves, green chilles and mix well.    

Take the bread slices and cut them in a round shape, with a help of a mould.    

Apply little water on the round bread slices, just enough water to let the potato mixture to stick to the bread slices.    

Take approximately 2 tblsp potato mixture and spread on the round slices evenly.    

Make it smooth.    

Heat up up the oil for frying and fry the rounds till golden brown.    

Take off on a paper towel to get off excess oil.    

Let them cool.    

Mean while cream the curds and spice up it with common salt and black salt.    

When the rounds are cool assemble them in a dish and pour out the curd on it.    

Spice up it with red chilli, jeera powder, garam masala ,corriander leaves and green chillies.    

Serve with sweet tarmarind chutney

Spicy Coconut Custard 'Vattalappam' Recipe

Ingredients      

250 g/8 oz dark palm sugar (jaggery)    
6 eggs    
1/4 teaspoon ground cloves 
250 ml/8 fl oz/1 cup canned coconut milk    
375 ml/12 fl oz can evaporated milk    
1 teaspoon ground cardamom    
1 teaspoon freshly grated nutmeg    
2 tablespoons rose water or 1/4 teaspoon rose essence 

How to cook Spicy Coconut Custard 'Vattalappam'
Chop palm sugar into small pieces and put into a small heavy saucepan with 200 ml (7 fl oz) water. Dissolve over low heat, allow to cool. Beat eggs until well mixed but not frothy, add palm sugar and coconut milk diluted with 125 ml (4 fl oz) water. Strain this mixture through a fine strainer into a large jug. Stir in evaporated milk, spices and rose water or essence. 

Pour into individual custard cups placed in a baking dish. Add hot water to come half way up sides of cups and bake at 120 degrees C (260 degrees F) until set, about 1 1/4 hours.
Cool and chill. 

Note: Instead of individual servings, the custard may be cooked in one large dish, allowing extra baking time, but do not be tempted to raise heat to more than moderately slow, as this will cause the custard to curdle.

Black Rice Dessert Recipe

It's called "Bubur Pulut Hitam" in Indonesia

Ingredients      

240 g Black glutinous rice (washed & drained)  
60 g White glutinous rice (pulut) (washed & drained)  
7 c Water  
1/2 c Thick cocnut milk     
2 Pandan leaves, knotted  
1/2 c Sugar  
Pinch of salt  
1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste  
Pinch of salt

How to make Black Rice Dessert Recipe
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick.
chocolate
Add sugar and simmer for 10 minutes.

Add salt and thickening.
USA
Remove from heat.

Berry Almond Crumble Recipe

Ingredients   

Filling:   
8 cups mixed fresh berries: blueberries, raspberries, blackberries, strawberries  
1 Tbsp quick-cooking tapioca  
2 to 3 Tbsp granulated sugar, depending upon sweetness of berries  
1/2 teaspoon finely grated lemon zest

Crumble Topping:   
1 3/4 cups all-purpose flour  
1/3 cup dark brown sugar  
1/3 cup granulated sugar  
A pinch of salt  
1/2 cup melted butter   1 teaspoon ground cinnamon   
1/2 teaspoon ground ginger     
1/2 cup finely chopped almonds.
 

How to Cook Berry Almond Crumble

1 Preheat oven to 350°F. In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.

2 Make the topping by whisking together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.

3 Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 45-55 minutes. Let cool at least half an hour.
Serve warm.
source

Also Read :

Blondies recipe 

Pumpkin cookies recipe

Choc Hazelnut Meringue Cake

Ingredients 
Melted butter, to grease  
125g butter, chopped  
100g dark cooking chocolate, coarsely chopped  
2 eggs, lightly whisked  
100g (1/2 cup) caster sugar  
75g (1/2 cup) self-raising flour  
55g (1/2 cup) hazelnut meal  
2 tbs cocoa powder, sifted  
125ml (1/2 cup) thickened cream  
100g (1/3 cup) chocolate hazelnut spread
 
Chocolate meringue      
3 egg whites  
155g (3/4 cup) caster sugar 
 100g dark cooking chocolate, melted


Method :
Preheat oven to 160°C. Brush a 22cm (base measurement) springform pan with melted butter. Line the base and side with non-stick baking paper.

 Place the butter and chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool slightly.

Whisk the egg into the chocolate mixture. Add the sugar, flour, hazelnut meal and cocoa powder and stir until well combined. Pour the mixture into the prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, to make the chocolate meringue, use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.

Increase oven temperature to 200°C. Divide the meringue in half. Fold half the melted chocolate through half the meringue to create a swirled effect. Spoon on top of the cake. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm. Step 6  Stir the cream and chocolate hazelnut spread in a small saucepan over low heat for 2-3 minutes or until smooth. Set aside for 5 minutes to cool and thicken slightly. Drizzle over the cake.

Banana 'Cashew Smoothie'

Ingredients
1/4 cup raw unsalted cashews
1 cup ice
1/2 banana
1 tablespoon pure maple syrup

Directions
Place ½ cup water and the cashews in a blender.

Cover and refrigerate until the cashews have softened, at least 6 hours (and up to overnight).

Add the ice, banana, and maple syrup. Blend until smooth and frothy.

Sour Cream Cake

Ingredients
Sour cream - 1 cup (plus 1 cup for cream)
Flour - 3 cups
Sugar - 3/4 cup (plus 1/2 cup for cream)
Baking soda - 1/4 teaspoon
Salt - 1/4 teaspoon
Vanilla Sugar - 1/3 teaspoon (for cream)

Method of cooking
Preheat oven to 230-240 degrees. Lubricate baking sheet with vegetable oil. Stir in a large bowl cream, sugar and salt. Pour the flour and baking soda, mix the dough. Divide the finished dough into 4 equal parts. From every part roll out a circle. Put the cakes on the prepared baking sheet. Bake for 10-15 minutes. Meanwhile, prepare the cream.

Whip up cream with sugar and vanilla sugar. Put one cake on a large platter, brush with cream, cover with second cake on top, brush it with cream, etc. Fourth cake grind to the consistency of crumbs and sprinkle them the third cake, generously lubricated with cream. Decorate cake as desired and refrigerate for 3-4 hours. When the cake is impregnated with a cream, it becomes a very gentle and soft.

Easy Peach Cobbler

Ingredients
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar,
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

How to make Easy Peach Cobbler
Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown.
Serve cobbler warm or cool.

Also Read :
Colcannon cakes recipe 
Jalapeno biscuits recipe