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Date And Roasted Almond Ice Cream

Oh yes! Its another post with dates …You can’t blame me for using this wonderful fruit so much these last couple of weeks. Its sweet, its creamy, its dulcet, its luscious, its nutritious, and above all its simply irresistible n I just can’t seem to get enough of it. I used them in semolina cookies – Ma’moul and I also made Date Truffles. I was thinking, what else can I possibly use dates in, and then hubby said, why don’t you make ice cream ! And just that second I knew what I wanted to do. Since I’ve never had date ice cream before, I had to try it out. Another flavour I really love is toasted almond. And I had a feeling that these two would be magnificent together. And I couldn’t have been more correct! This ice cream turned out so good, I couldn't stop telling myself what a good job I've done !


But firstly I’d like to wish everyone Eid Mubarak! The month of fasting and steadfast prayer has finally come to an end. This Ramadan went by so quickly I cant believe its already a month! And this wonderful date and roasted almond ice cream is just the perfect sweet to celebrate this wonderful day.


6 egg yolks
2 ½ cup semi skimmed milk
2 cups whipping cream
¾ th cup fine granulated sugar
1 cup firmly packed pitted and finely chopped dates
¾ th cup almond slivers
½ tbsp butter
First start with making the custard. Bring the sugar, milk and cream gently to a boil. Turn of the heat and set aside. Remove about a cup n half of this liquid and put it in the blender along with the dates and puree it. Set aside. In another bowl, beat the egg yolks. Whisk 1/2 cup of the warm milk mixture into egg yolks; pour yolk mixture into pan. Stir constantly over low heat until mixture is thick enough to coat the back of a spoon, 4 to 6 minutes; do not boil. Now add the date puree to this mixture and mix very well, and let it cool to room temperature. Pack it in an airtight container and chill it in the fridge overnight. And since you’re already in the kitchen, u might as well use this time to slow roast the almond slivers. Slice them finely, and on a very small flame toast the almonds in a frying pan, till they are slightly crisp. Now remove from pan, and add the butter to the pan. As soon as it melts bring back the almonds to the pan and roast till light brown and an aromatic earthy smell fills up the kitchen. Cool n store in airtight container for next day. Also you might need to put your ice cream maker in the freezer the night before so don’t forget to do that!
Now when you’re ready to make the ice cream, pour in the date custard mix into the maker and as it churns add in the roasted almond slivers 1 tablespoon at a time, making sure they mix evenly. Freeze in an airtight container for atleast 6 hrs before serving. When serving, garnish with some more of the roasted almonds. This portion should make 10-12 servings.

Matcha, Mascarpone n Dark Chocolate - Happiness !

Do you ever have one one those days, when you're feeling a bit low, and you start asking yourself questions .. why ? Well last weekend i was feeling exceptionally low, and started asking myself, " What is happiness ?" - " How do you define Happiness ?" ... n then i went on n asked everyone i met for the rest of the week ... here are a few replies i got ...

- Happiness is exploring new places, tasting new things

- Happiness ... depends, right now drinking tea and enjoying the cool weather is happiness. I wouldn't change for anything.

- Happiness is...(profound) knowing that sadness exists ...(practical) Sharing a great meal w/love

- Happiness is with Friends and Family

- I define happiness as ... sitting quietly on my front porch, watching a rainstorm dance by, observing all of nature joyously celebrating it's abundance

- I define happiness as ... walking through the dewy summer grass barefoot, the smile on a person's face upon seeing you, the warm sun shining on your face, the feeling of being completely loved faults and all

- Happiness is ... having the freedom, health and opportunity to do great things for myself and others.

- Happiness is being at peace with myself and those around me and being able to give

- I define happiness as ... standing in the rain and really feeling every single rain drop that touches you, and knowing that each drop is a not a tear from God above but a drop of his everlasting love falling sown on us.

- Happiness is ... comfortable shoes ...

- Happiness - Simple stuff: a child laughing, sun shining, flowers blooming, art, feeding people, helping others in need ... all make me happy!

According to me there is no perfect definition for happiness. Everyone has their own meaning to it. For some its a long time achievement for some its momentary happiness. I believe happiness is based on happenings, its a fleeting emotion that comes and goes. Takes you up high and at times, low below. Happiness to me comes from little things, from simple joys of day to day life. To me its not a goal ... but a feeling of Joy. Joy comes with happiness, you can't have joy and at the same time you're unhappy ... How do you define happiness ... What makes you happy ??

Matcha Green Tea Mascarpone n Dark chocolate Cake

Its always a good thing to have some layers of cake in the freezer. Always comes in handy for these kinda days, when you're really not upto baking, yet desire something sweet. I always have a layer of genoise n chocolate cake for emergencies ... sometimes i get irresistible pangs of sweet cravings, and so i have to be prepared :) So with the cake at hand, making this dessert cake becomes extremely easy.

1 + 1/2 tsp Matcha green tea powder
1-2 tbsps hot milk
4 tbsps mascarpone
4 tbsp cream
2 tbsp caster sugar
1 + 1/2 tsp gelatin powder dissolved in 3 tbsp water
1 layer of chocolate cake

If you want to make them in individual molds, start with cutting the shapes out in the chocolate cake, 3 layers for each mold. If using one loose bottom round tin, then double the quantity of the ingredients, and take 3 layers of cake. Dissolve the Matcha with the hot milk. Let it cool. Loosen the mascarpone with the cream and beat it up together. Add the sugar, matcha and the gelatin mixture and mix well. Place the bottom layer of the cake in the tin, and pour some of this mixture on the top. If you find it too thick then add some more cream before you pour it on top. Put this in the freezer and let it set. The gelatin will make it set quickly. Once you think its firm enough, repeat this step with the second layer, and then the third. Finally let it set overnight. When you're ready to serve, loosen the cake and remove from tin. Sprinkle with grated chocolate. Alterately you could just make it in a glass. I cut the broken corners of the chocolate cake and set this dessert in a glass. And the glass version does not need gelatin. Just keep the mascarpone mixture thick, and pour it over the top. This would make for more of a Matcha n Dark Chocolate dessert smoothie :) Enjoy !

Wanna Date ??

Hell no ! Not that date :p ...where is your mind ?? And no those are not truffles ... but something even better and healthier. I'm talking about the fruit - date !
Breaking the fast with dates is a Ramadan tradition. After fasting from dawn to dusk, which is roughly a bit more than 13 hours, a date is the most perfect fruit to start with. One of the many physical benefits of breaking the fast with dates is that our body benefits from the date’s high level of natural sugars. Sugars travel most quickly to the liver, where they are converted into energy more quickly than any other nutrient. A sudden bombardment with food could be a shock to the empty stomach after a day of fasting. Eating a date first helps the body start its digestive process and gives it the energy to deal with the secondary, more complex foods, eaten during Iftar.

Dates are also high in vitamins A and B6, folic acid, potassium, natural sodium, iron, and magnesium. Thus, eating dates daily during Ramadan is like taking a daily multivitamin. This daily multivitamin can create a stronger and healthier body, one more fit for fasting. Dates also contain large amounts of dietary fiber, which can prevent any constipation that might result from eating the traditionally rich foods served during Ramadan. Additionally, dates protect the stomach and intestinal tract from parasites and bacteria, and thus is a good preventative medicine. Dates also have a special place in Islam. In fact, they were one of the Prophet’s (SAW) most frequently consumed foods. For this reason, their benefit is most likely spiritual as well as physical.

You can have them just the way they are, or you can also get creative with them. By now i think i might have developed the reputation of a lazy cook, as most of my recipes are effortless. So be it ... lets add one more to the collection :)

All you have to do is de-seed about 1/2 kg of dried dates. Cut them up in small pieces and then mash them up forming a paste. Knead it just like you would knead dough to get a uniform and smooth texture. Keep a bowl of water ready, as you may need to dip your hands every time they get sticky. Make small balls and roll into desired topping. I've used desiccated coconut, sesame seeds, colourful sprinkles ... go for whatever is in your cupboard. Put them in little paper cups. Get your kids to help you out, they would love to make these. They make perfect gifts, for Eid, Christmas ... any occasion at all !

Last Ramadan i made these lovely Date n Nut Rolls

Am linking this to Kitchen Flavours, for The Joy of Feasting and Fasting.

Kelewele

Can you tell the difference between a banana and a plantain ? Well actually about 5 yrs ago i couldn't . I used to be like .... ahh whats the big deal ... its just a big banana ! Haha how ignorant i was ... actually there is a difference between the 2. For starters you cannot eat plantain raw, you have to cook it - steam it, boil it, fry it, grill it ... unlike a banana, which you can just eat raw - as it ripens. Plantains are surely from the same family, but are actually a lot more starchier, less sweeter and bigger in appearance. This vegetable-banana tastes different at every stage of development. The interior color of the fruit will remain creamy, yellowish or lightly pink. When the peel outside is green to yellow, the flavor of the flesh is bland and its texture is starchy. As the peel changes to brown or black, it turns sweeter and resembles the aroma of a banana, but still keeps a firm shape when cooked.

These are actually native to India, but I had never eaten a plantain until i got to Africa. They grow very well in the tropical regions and are a staple in the diet here. The most common way, and rather the easiest way is to have it roasted. At every nook and corner here in Ghana, you will find street vendors with their little stalls selling roasted plantain and groundnuts for a mere 50cents.

Another way i really like plantains is Kelewele. Its a Ghanaian snack dish and it can be had either as savoury or sweet dessert. When you have over ripe bananas, you make banana cake/bread. When you have over ripe plantains, you make kelewele !


INGREDIENTS

• 4 ripe plantains
• 1/4 th of an onion cut in pieces
• 2 big red chillis
• 1 tablespoon grated ginger
• 5- 6 pieces of cloves , finely powdered
  
• pinch of salt
• oil for deep frying
• a few sesame seeds for garnish
• 1 tsp toasted dessicated coconut for garnish
  

Start with cutting the plantains in strips and removing the seeds. Them them in diagonal pieces and set them aside. In a grinder, put together the rest of the ingredients (except the oil) and grind to a smooth paste. Now coat the plantain pieces in this and let it sit for about 5 mins. Heat up the oil, and make sure it is very hot before you fry the plantain. Fry them in batches , till they get a beautiful golden brown colour. That is when the natural sugar in the plantains has caramelized and it full flavour has been brought out.

I like to fry my pieces a wee bit more so i get a few crunchy ones in there. Drain well on a kitchen towel. This does have a tendency to soak up a lot of oil. The softer the plantain the more oil it will absorb. Serve in platter lined with plantain leaves and garnish with toasted desiccated coconut and sesame seeds. This can be either had just as it is, or even with a scoop of vanilla ice cream.

Kaju Katli

This one goes out to a dear friend. The same friend, for whom exactly 12 years ago this day, i attempted to bake my very first cheesecake ... the memory is still so clear in my head ... i was in my sweet sixteen yrs, didn't even know how to crack an egg well and I'd set of to accomplish a cheesecake ... got together with a couple of girlfriends, one looked up a recipe, another lent me her kitchen, we got all the ingredients, made a mess of the place, chucked things at each other, got yelled at by her mom, almost burnt the cheesecake n almost dropped it on the floor while trying to get it out - n oh by the way i used square pasta dish for it! lol and what a disaster the cake was, i was so embarrassed to bring it out n serve it, my friends elder sister was so kicked by the fact that i baked, that inspite of me begging and pleading her not to, she took the warm cake and served it to all the guests in the house right away. At that point i was hoping the earth would split open n eat me up ... Hahaha, it was more like a pudding rather than a cake ! But i think everyone just appreciated the effort more than the cake or whatever it was. Ah well, that was then ... over the years we went different ways, ... education, relationships, work, marriage, ... lost touch, got involved in our own worlds. I thought I'd lost a good friend, but somehow through some force of nature we're back in touch. And at this point nothing makes me happier. And so I'm making a special cake to celebrate both, our friendship and a Birthday! On asking what is your most favourite sweet, i was told " Kaju Kati " n "Cadbury's Milk Chocolate". Kaju Katli, is a Indian sweet made from ground Cashews and sugar syrup. Since I'd never attempted to make these before, i jumped at the opportunity to make these, realizing that this was my chance to redeem myself after the cheesecake disaster. My neighbour back in Bombay, whose house i was practically bought up in makes the best Kaju Katli's in the world. And she was kind enough to mail me her trademark recipe. I'm telling you, after eating these , its a shame if you ever think of buying some from the store again. They turned out so good, i couldn't believe i made them for the first time. And then to turn the traditional sweet into something more appropriate for a (mini)birthday cake, i made Cadbury Chocolate Mousse and sandwiched between two layers of Kaju Katli. So there you go, both your favourite flavours in one cake. And i promise you this, you must've never had a cake like this before. Happy Birthday !!!

And beginning Monday, its Ramadan, and i would like to wish all my readers Ramadan Mubarakh, may you have a beautiful month of fasting and may Allah answer all you prayers.

Breakfast All Alone

BAKED RICOTTA, PARMESAN & ROASTED RED PEPPER WITH PESTO

So what do you do when you are home alone, n hubby's away on a business trip for 2 days ?? .... just spend quality time with yourself ? get that manicure u've needed ? call some girlfriends over? or rather hit the town with the ladies? watch a movie, read a book ? ...
Well after work, i did watch a movie n got some time to read a book, and i also managed to annoy the hell out of a very dear friend ... (hope I'm forgiven) ... but what i was most happy to do was cook some vegetarian food !!!! My darling hubby is a hardcore carnivore ... needs meat 3 times a day ... n sometimes that can really get to you. So when i woke up yesterday i thought, no sausages, no burgers, so salami , no eggs ... I'll have something cheesy. And hence this lovely breakfast bake. Too much effort for one person ... hell no ! I enjoy cooking for myself.

Ingredients

1 roasted red pepper, sliced into long strips
1/4 th of a beaten egg
4 heaped tbsps ricotta cheese
3 heaped tbsps Parmesan- the real stuff- grated
salt n pepper to taste
1 tbsp olive oil
1/2 a lemon - juice squeezed

You need a muffin tray to begin with ...yaya i know mine don't look anything like its been baked in a tray - but my tray was too shallow, and i ended up with a flat looking cheese melt. So there i have an excuse :p . So grease 3 tins, as this portion makes only 3 and is enough for only one person. Lay the strips of roasted pepper at the bottom and around the cup. Now mix the cheeses n egg+ salt n pepper. Fill the cups with it pressing the mixture down and packing it well. Throw some more grated Parmesan on top so when it bakes it looks pretty n crusty. Bake at 180C for about 20 mins. Cut around the sizes and giggle it out of the mold. Plate up, drizzle the olive oil, lemon juice+ salt n pepper dressing. Top it up with a dollop of pesto. Ready to eat !

BREAKFAST PASTRIES

And this was my breakfast today ... some sweet pastries. Can do just about anything with puff pastry. Here I've made different kinds - apple, cinnamon n brown sugar pastry, lime marmalade, raspberry n peach puffs. Just roll out the pastry, cut out your favourite shape, then make a light cut along the inside of the shape, so that your corners rise up. Put your filling- you can use anything you have at hand - even jam will do. Give it an eggwash, dust some icing sugar and bake them till they are well coloured.

61st Indepencence Day

Today is a great day to celebrate. After more than two hundred years of British rule, India , after a great struggle, won backs its freedom on 15th August, 1947 and that my friends was 61 yrs ago.
As i awoke this morning i realized how much i was missing being in India, as mum used to always make us wonderful traditional feasts with some really fancy sweets to celebrate today. Being in a far away land and all nostalgic, i couldn't help but get up n try to recreate the magic. Now getting up last minute does have its advantages and no time to go shopping, and considering the ingredients on hand, i opted for " Shahi Tukda " - directly translated to Royal Bite/Piece. Its basically fried bread soaked in rich Rabri. Rabri is milk with dry fruits boiled for hours together until its all evaporated and thick. And besides I've seen that almost everybody has a bread dessert in their culture, so what better time to show off mine :)

I remember making Rabri used to be such a big deal at home. It was dad's specialty, but he used to make me slog my ass off on it n take all the credit it. He'd put a giant pot of milk to boil over the gas and have me sit right in front as it required constant stirring - FOR HOURS !!! n i absolutely hate milk, n I'd be like dad ... i need to go play, its my play time, i don't want to sit n stir this, n he would be like, every girl should know how to work patiently in the kitchen, playing will not help you in the future, your skills in the kitchen will !! I would sit there with a swollen face stirring that damn Rabri ... and the best part was i didn't even like it back then ! Ha ha, see how times change, and i do thank my dad for all that he taught me, he would be so happy to see this today. But honestly i cant stand for hours together to make it, so I'm doing a cheats version, just as good as the real thing :p

Ingredients

• 200 ml sweetened condensed milk
• 200 ml milk ( i used semi skimmed as that's what was available, you could use whole )
• 100 ml cream
• handful of pistachios and almonds slivers
  
• 2-3 pods cardamon
• few strands of saffron
  
• 4 slices of bread - used brown ... at least something should be healthy in here :)
• 1 tbsp ghee

In a pot mix the crushed cardamon seeds, milk and condensed milk and boil it for about 10 mins. Add a few strands of saffron, slivered almonds and pistachios reserving some to garnish. When its reduced and thick remove from gas, and cool. Beat the cream lightly to thicken in a bit, but not to much and fold it in the milk mixture. Set aside. Cut the corners of the slice bread and cut it diagonally, leaving with you with triangles. In a frying pan, put the ghee and toast the slices of bread till they are crisp n well browned. Now soak these in the Rabri and leave in the fridge to chill. When ready to serve, place the slices of bread on the plate, pour over the Rabri and garnish with the remaining dry fruits.

And i'm entering this dish for Mona's Hydrabadi Cuisine Event @ her blog Zaiqa , afterall this dessert originated from Hydrabad !

Ma'moul

Ma'moul is a beautiful Middle Eastern cookie. Made from Semolina and stuffed with dates, its hard not to like it.Traditionally they are made in wooden stamp molds a lot like the Chinese mooncakes and are available with different fillings of dates and nuts. I bought some from a Lebanese supermarket the other day, and realized how much i loved them and had to make my own. Obviously as usual, like every creative cook, i had to give it my twist :) Also i did not have the molds and rolled them with hand instead.They turned out a bit different than i expected, but I'm guessing that's cuz its homemade and not made on an commercial level. Also recipes differ from person to person, but i quite loved these.

• 1 cup flour
• 2 cups semolina
• 230 gms butter
• 1/4 th cup sugar
• 1/4 th tsp baking powder
  
• 2 tbsp orange blossom water
• 1/4th cup water
• pinch of salt
• 1 1/2 cups pitted dates
• 100 gms unsalted pistachios

Start with mixing the dry ingredients i.e the flour, semolina, salt, baking powder together. In another bowl, cream the butter n sugar together till light n creamy. Slowly fold in the dry mixture and then lightly knead in with the orange blossom water and the normal water. Dont be afraid the water is not too much, the semolina will soak it all up. Cover and keep aside for 30 mins. In the meantime chop the dates with a heavy cleaver and mash it all together making a paste. Now roll them in elongated rolls, and keep it ready to stuff the cookies. Chop the pistachios roughly and spread them on a plate. To make the cookies simple take a decent amt in you hand, roll and ball and push in the date filling and cover it with the cookie dough, roll in the pistachios and put it on your silicon baking sheet. Bake for 15 mins at 180C . Remove and cool completely, and try not to eat them while they are still warm , as you may feel a little disappointed. They taste better a few hrs after baking. I would've loved to tell you how many this portion makes, but I've lost count, i ate far too many and by the time i finished baking i packed the rest off to my mum in law ... after taking these pictures ofcourse :)!

White Sands and a Raspberry Charlotte

If you ask me, how was my weekend, i'd have to say ... simply fantastic. Celebrated a friends birthday at this breath taking beach resort called White Sands. Overlooking the Atlantic, this beach with its pristine white sands is located in the town of Gomoa Fetteh, about 1 n 1/2 hrs from Accra. There is a Lagoon Terrace, which is flanked on one side by a white beach, and on the other, by a salt water lagoon and bird sanctuary. I cannot describe how picturesque this place is and my photographs do not do justice. Its very rarely that you get a wonderful place like this in Ghana. I'm not going to talk much, but just share some pictures i took. And ofcourse i made the birthday girl a cake !!! This time it was a Raspberry Charlotte, which by the way, she loved :)

Majik of Honey & Cinnamon

BE PREPARED TO READ ... THIS MAY CHANGE YOUR LIFE FOREVER

I got a fwd. almost 5 yrs ago, ‘The benefits of Honey n Cinnamon’ … was quite excited when I read all about it … made it a part of my daily routine and have experienced the benefits first hand. Today I want to share this with you … most of this info is easily available on the net, but I’ve simplified it so you can pick what’s best for you.
Lets start with the benefits of HONEY …

The benefits of honey don't just stop at satisfying the palate; honey offers incredible antiseptic, antioxidant and cleansing properties for our body and health, hot beauty and skin care tips for ladies, and amazing healing properties as a head-to-toe remedy, from eye conjunctivitis to athlete foot. Its powerful healing attributes have long been used thousands of years ago and known to promote healing for cuts, cure ailments and diseases, and correct health disorders for generations after generations. Prophet MOHAMMED (sallallahu alaiyhi wassallam) has mentioned the numerous benefits of Honey more than 1400 years ago. And it even dates back in Ayurveda and ancient Egyptian history.

And now Cinnamon … Did you know that a teaspoon of cinnamon has 5 times the calcium as a teaspoon of milk? And that's just the beginning. Scientists are uncovering a lot of potential in this common spice, including the ability to help stabilize blood sugar and reduce insulin resistance. Who would have thought that plain ole cinnamon could be so good for you? In traditional medicine, cinnamon has been used for digestive ailments such as indigestion, gas and bloating, stomach upset, and diarrhea. It has a mild anti-inflammatory effect. It also slows the spoiling of food (which is probably related to why it was used as an embalming agent in ancient Egypt), and has anti-fungal properties as well. Researchers even found that sniffing cinnamon resulted in improved brain function -– subjects did better on memory and attention tasks when taking whiffs of cinnamon as opposed to other odors or no odor. However, the potential health benefits of cinnamon that have received the most attention have to do with its effects on blood glucose and cholesterol.

Put them both together …. n you have magic ! Experts across the world have researched the effects of honey and cinnamon on the human body. They have discovered several uses and applications that help to cure common discomforts and diseases.

WEIGHT LOSS :
The recipe for this miraculous weight loss aid is very simple. Combine 1 teaspoon honey with one-half teaspoon cinnamon powder and boil in one cup of water. After the mixture has boiled, filter it into another cup. Divide the mixture into two half-cup quantities to be consumed one-half hour before breakfast and one-half hour before going to sleep at night.

ARTHRITIS:
Take one part honey to two parts of Luke warm water and add a small teaspoon of cinnamon powder, make a paste and massage it on the itching part of the body. It is noticed that the pain recedes within a minute or two. Or for arthritis patients daily morning and night take one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If drunk regularly even chronic arthritis can be cured.
In a recent research done at the Coppen Hagen University. It was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon cinnamon powder before breakfast, they found that within a week out of the 200 people so treated practically 73 patients were totally relieved of pain and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.

HAIR LOSS:
Those suffering from hair loss or baldness may apply a paste of hot olive oil, one tablespoon or honey, one teaspoon cinnamon powder before bath and keep it for approx. 15 min. and then wash the hair. It was found very effective even if kept for 5 min. also.

BLADDER INFECTIONS:
Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of Luke warm water and drink it. It destroys the germs of the bladder.

TOOTHACHE:
Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth. This may be done 3 times a day daily till such time that the tooth has stopped aching.

CHOLESTEROL:
Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16 ounces of tea water if given to a cholesterol patient,it reduces the level of cholesterol in the body by 10% within2 hours. As mentioned for arthritic patients, if taken 3 times a day any chronic cholesterol cured. As per the information received in the said journal,pure honey taken with food daily relieves complains of cholesterol.

COLDS:
Those suffering from common or severe colds should take one tablespoon Luke warm honey with 1/4 teaspoon cinnamon powder daily for 3 days. This process will cure most chronic cough, cold and clear the sinuses.

UPSET STOMACH:
Honey taken with cinnamon powder cures stomachache and also clears stomach ulcers from the root. GAS: According to the studies done in India & Japan, it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.

HEART DISEASES:
Make a paste of honey and cinnamon powder, apply on bread or chappati instead of jelly and jam and eat it regularly for breakfast.It reduces the cholesterol in the arteries and saves the patient from heart attack. Also those who have already had an attack, if they do this process daily, are kept miles away from the next attack, Regular use of the above process relieves loss of breath and strengthens the heart beat.In America and Canada, various nursing homes have treated patients successfully and have found that due to the increasing age the arteries and veins, which lose their flexibility and get clogged, are revitalized.

IMMUNE SYSTEM:
Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks.Scientists have found that honey has various vitamins and iron in large amounts. Constants use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases.

INDIGESTION:
Cinnamon powder sprinkled on two tablespoons of honey taken before food, relieves acidity and digests the heaviest of meals.

INFLUENZA:
A Scientist in Spain has proved that honey contains a natural ingredient, which kills the influenza germs and saves the patient from flu.

LONGEVITY:
Tea made with honey and cinnamon powder, when taken regularly arrests the ravages of old age. Take 4 spoons of honey 1 spoon of cinnamon powder and 3 cups of water and boil to make like tea. Drink 1/4 cup. 3 to 4 times a day. It keeps the skin fresh and soft and arrests old age. Life spans also increases and even if a person is 100 years old. Starts performing the chores of a 20 years old.

PIMPLES:
Three tablespoons of honey and one teaspoon of cinnamon powder paste.Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks. It removes pimples from the roots.

SKIN INFECTIONS:
Applying honey and cinnamon powder in equal parts on the affected parts cures Eczema, Ringworm and all types of skin infections.

WEIGHT LOSS:
Daily in the morning 1/2 hour before breakfast on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one cup water. If taken regularly it reduces the weight of even the most obese person. Also drinking of this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

CANCER:
Recent research in Japan and Australia has reveled that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month 3 times a day

FATIGUE:
Recent studies have shown that the sugar content of honey is more helpful than detrimental to the body strength. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Research says that half tablespoon honey taken in one glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3:00 p.m. when the vitality of the body starts decreasing. Increases the vitality of the body within a week.

BAD BREATH:
People of South America, first thing in the morning gargle with one teaspoon of honey and cinnamon powder mixed in hot water. So their breath stays fresh throughout the day.

HEARING LOSS:
Daily morning and night honey and cinnamon powder taken in equal parts restores hearing.

And what did I do to take all this goodness a step further … make Madeleines ! Yes , Honey and Cinnamon Madeleines , DR. Kate says, every time you feel low, or you feel your sugar levels have dropped, your day just isn’t getting by and all you are thinking about is sweets … then have a Madeleine or two, and instantly feel better :p … trust me it works !!!! I’ve been doing it all of yesterday and today !!!

Ingredients

• 250 gms self raising flour
• 3 eggs
• 2 tsp cinnamon ( feel generous … )
• 140 gms butter
• 85 gms muscavado sugar
• 170 gms honey ( the best you can lay your hand on )
• 1 tbsp water
• Icing sugar to dust

The recipe as usual is fairly simple. Preheat oven to 180 C, grease your Madeline tin and dust it with flour. This recipe makes about 24. In a pot melt together the water, butter and honey, till it just about melts. Mix well, and add the rest of the ingredients and beat for 3-4 mins, till it all comes together. Pour into tins and bale for 15- 20 mins depending from oven to oven. Check with the skewer poked right in the center to see if its done. Cool in the tin for a few mins before you remove the, Dust them with icing sugar and enjoy.

Beat the Heat ....

... with this fantastic summer Nectarine Iced Tea, followed by my White Chocolate and Blueberry Mousse. If you are wondering why these 2 random choices for my blog post ... well honestly, I've been lazy, unmotivated and just out of the blogging mojo lately, and facebook is hogging up all my other free time ... That also explains why i haven't been visiting your blogs and i sincerely apologize for that. I promise i'll be back in action soon ... meanwhile here are these 2 treats from my folder .... recipes will be up sometime in the near future ... frankly ... cuz i haven't measured these yet ... u know ... how you all make things just by the measure of the hand ... well just like that :P ....

Mango Chutney

Its different from the usual desserts i make, but its still a sweet post :) On my recent trip to Mumbai i had the opportunity to taste and get the recipe of this 150 yrs old traditional mango chutney. Made by my hubby's grand mum, this recipe has been with the family for ages. Its usually made in India in the beginning of summer, when the mangoes are raw and abundant. I have however tried this in Africa at the end of the season, and yet achieved amazing results. So let it not stop you either. Go for whatever raw mangoes you can get your hands on. As long as they are green outside, and very firm to touch, white or pale yellow , it should work. So without further adieu the recipe .....

Ingredients

* 1 kg cubed mango pieces, skin removed
* 1 kg granulated sugar
* 2 litres water
* 1/4th cup milk
* 4-5 bayleaves
* 2-3 cinnamon sticks
* 4-5 pods cardamon
* 1 tablespoon whole black pepper
* 1 tablespoon Cumin seeds
* 1 tablespoon black onion seeds( Kalaunji)
* 2-3 cloves of garlic sliced
* 4 whole red chillis ( the spicy variety)
* 1 tablespoon chilli flakes
* 1 and 1/2 tablespoon vinegar
* salt to taste

Start with boiling the water and sugar in a big saucepan. As the sugar melts, add the milk and let it boil for 15 mins. This is done to remove all the impurities and dirt from the sugar. All the scum and filth will rise to the top. Skim it off with a strainer, and continue to skim if the dirt arises. Now add the mango cubes and boil for about 30- 40 mins, stirring occasionally on medium to fast fire till the mangoes are almost soft and the sugar syrup has thickened in consistency. I choose to keep it a bit runny and not to thick as it would be too sweet for me. But you can always make it thick as per your liking. Now add all the other spices and further boil for 10 mins . Add salt to taste and the vinegar too. At this time you may need to taste it a few more times till you have balanced the sweetness with the salt n vinegar. The vinegar is just to cut through all the sugar. Cool to room temperature and save it in an airtight bottle. Do not refrigerate, as it will totally mess up the texture and taste!
And you know what goes best with it ... some hot curry n a pot of rice :)

Plum Pistachio n Cardamon Cake

My last post on Aloe Vera, was as much of a learning experience for me as it was of sharing. Unfortunately for me, soon after I posted the Aloe post, I had an accident. A jug of boiling water blasted on my right leg, scalding my skin off, and burning me very badly. I was immediately rushed to the doc, who gave me a shot on my butt and a whole lot of medicines to ease the pain. I suffered for 2 days, wondering how was I ever going to wear a bikini again, and how ugly my thigh looks and whether it would ever look normal again. Then I opened my mail box to authorize the comments on the Aloe post, and what i read changed my life. Its something i was aware of, but never did, as i never needed to so far. I read how everyone uses Aloe Vera and keep it in their kitchen to heal their burns. And how miraculously it has helped so many, and healed them, leaving no scar at all. I ran straight for my plant and started applying it 3-4 times daily. Let me tell you dear friends, it’s a miracle from God. Its working like no other medicine would. I’m much better now, with 80% of the burns healed, just need to get rid of the scar. So for all of you little angles who left those comments on my blog, thank you so much. I now encourage everyone to have one Aloe plant in their house. Its a must !!!

And now for my cake today. This is a Plum, Pistachio and Cardamon Cake. Absolutely divine in flavour. Took it for a friends Sunday lunch party and it dissapeared in just a few seconds. The Cardamon really takes this cake into another level. Its soft, the plums make it moist and slightly tart at the same time, tastes very rich due to the ground pistachio and the cardamon makes it very festive. I used very ripe plums, so they were more on the sweet side than sour.

Ingredients

• 8 ripe plums
• 75 gms ground pistachios
• 175 gms self raising flour
• 175 gms softened butter
• 175 gms fine sugar
• 3 eggs
• 8-10 pods of cardamon

Line your cake tin, and preheat the oven to 180 C.
Wash the plums and cut them in quaters. Dry grind the pistachios, leaving a few behind to use for garnishing. Mix the sifted Self raising flour, butter, sugar, eggs, pistachio pd and cardamon in a bowl. Beat with your electric beater for about 3 minutes, adding a few drops of milk if the consistency is too thick. Now gently mix in the plums and pour the batter into the cake tin. Level it well and garnish with some sliced pistachios. Bake for about 30-40 mins, till skewer comes out clean. Let it cool down, and then dust it with icing sugar. This cake tastes wonderful warm, and best at room temperature.

And last but not the least we have a winner for the pay it forward. Dana Wilson of Vanilla Basil. Congratulations, you should be getting your parcel this week. I also decided to pay it forward to Jaden of Steamy Kitchen. Actually its more of an exchange as shes sending me a wonderful Vietnamese Coffee Press, yay ... i cannot wait. So the next time you get paid forward, do spread the love around.

Aloe Summer Coolers and Paying It Forward

I’m sure everyone is familiar with Aloe Vera. Very famous for all its wonderful properties Aloe Vera is probably consumed by everyone in some form or the other. If you like to know more about its health benefits you can look them up here

This is yet another treasure from my garden. A fantastic way to consume them is in coolers. Simply take 2 Aloe Vera leaves, and peel the green skin off. They are very slimy and slippery, so be careful they don’t slip out of your hand. Wash the translucent flesh under running water and then cut them in little cubes. Put then in a saucepan and top it with water, add 2 tablespoons of sugar and boil them for 10 mins. The cubes will absorb the sweetness and are now ready to add to any drink. You can add them to fresh fruit juices, fruity drinks, fizzy drinks, non- alcoholic beers, cold teas, cocktails, mocktails, jelly desserts, fruit salads, anything your heart desires. Bringing a crunch to every sip, aloe vera in a drink really adds a new dimension to summer coolers. And its healthy too !

And for the "Pay It Forward" .... not long ago Sara of Sara, Ms Adventures in Italy had selected me to Pay It Forward and sent me this wonderful parcel from Italy.

I dont really know who started this , but i know its been travelling around the world. Helene from Tartlette paid it to Sara and she paid it to me, and now i will pay it forward to someone else, hopefully nominate a person who leaves a comment on this post. The idea is to spread some blogger love around. To send local food items/ingredients to bloggers from another nation.Since i am currently in India, i will send some lovely Indian food ingredients to the lucky winner. So good luck, and i cant wait to see who is going to be the winner.

Blackberry Meringue Cake

With summer in full swing, there are gorgeous fruits being imported into the Ghana from Holland, specially these lovely blackberries. I almost let out a scream of joy when i saw these at the supermarket, and bought them right away- 10 $ for all those you see on the cake. Quite a bit, but i still had to. I thought a Meringue cake with some rich mascarpone cheese would be just perfect for them. The texture of the crunchy meringue really works with the creamy cheese n tart berries.

Ingredients

( recipe makes 2 )
225 gms self raising flour ( sifted)
225 gms butter
225 gms sugar
4 eggs
1 tablespoon vanilla extract
2 egg whites
50 gms caster sugar
1 tub mascarpone cheese
100 gms cream

Preheat oven to 140 C, line 2 8" or smaller baking tins. For the cake its quite simple, in a large bowl put together the butter (at room temp), sugar, flour, eggs, vanilla and beat on slow speed with an electric beater for 3 mins, and then on high for another 2-3 mins. If the mixture is a bit dry then add a few tbsps of milk. Pour equally into both the tins. Now in another bowl, whip up the egg whites till soft peak stage. Add in the caster sugar and further beat till stiff meringue stage, and equally spread over the 2 cakes. Bake till the tops are a nice light brown about 30 mins or till the skewer comes out clean. When its time to serve, beat he cream and mascarpone together. If you like sweeten it a bit with some caster sugar, and then place the berries on top, dust with icing sugar, simple and elegant !

I cut this post short as i need to go pack ... i'm off again, this time to Bombay/Mumbai, but promising not to disappear for a long time. Hopefully this time i will keep up with my posts. Ta-Da !

Jasmine Ice Cream

A small flower with a potent fragrance !

Since ancient times Jasmine has been thought of as the 'queen of flowers'. And i believe it is very rightly crowned, as there is no fragrance sweeter than that of Jasmine. A small white, star shaped flower with a smell so sweet it entices you to have an aromatic affair with it. This magical flower has been used for centuries by many cultures world wide. The name Jasmine is derived from the Persian word ' Yasmin ', meaning " gift of GOD ".

Ancient Asians believed that jasmine penetrated the deepest layers of the soul and opened emotions. In China, the relaxing jasmine tea has been a popular beverages for thousands of years. The root is used to treat headaches, insomnia, and pain due to dislocated joints and broken bones; it is reported to have anesthetic properties. Several Jasmin species have been used in cancer therapies. The Arabians and Indians used Jasmine medicinally, as an aphrodisiac and for ceremonial purposes. It is used in aromatherapy to treat depression and nerve conditions, and as a massage oil for cramps. Aroma-therapists find the Jasmine flower an antidepressant and relaxing herb which is said to help with dry or sensitive skin and tiredness. Jasmine has been used in Ayurveda for several thousands of years. At the time of Buddha, its oil was used for anointing kings and wealthy people of the society. It has a cooling and soothing effect. In short the Jasmin is used for various things .... an aphrodisiac, brain stimulant, calming, restoring balance and confidence, anti-depressive, soothes headaches, insomnia and psychosomatic problems, promotes feelings of optimism and increases receptivity. Need i say more !!!!

I definitely wasn't thinking all this when i planted my jasmine shrubs. All i had on my mind was the delicate and sweet aroma, which could even bring a dead person back to life. With time they grew and blossomed and multiplied, and before i knew it i had an entire stretch of these beautiful shrubs in my garden. Every evening the whole house fills up with the magical smell of these flowers and when i bought myself my very first ice cream maker, i could not resist infusing this delicate aroma in the cream. This is my very first attempt at ice cream, and i was quite happy with the result. The recipe makes a rather rich and creamy ice cream. not too sweet and gently scented with jasmine. I shared it with a couple of friends who loved it, and one friend even called it " Soul Cleansing ", which of course made me smile from ear to ear.

I picked these flowers at night when the aroma was most intense and infused them in the cream before making the custard. Here are the ....

Ingredients

4 1/2 cups cream
3/4 th cup sugar
4 handfuls of fresh jasmine flowers
8 egg yolks
1 cup milk
2-3 drops vanilla

Start a day ahead. Collect the flowers and rinse them well. Dry them well on a kitchen towel. Heat the cream and sugar in a saucepan till its heated through and just about to simmer. Turn off the heat, and add the flowers to it. Let it cool to room temperature and close in an air tight container and chill in the fridge for 24 hrs. At this time u might also want to put the ice cream bowl into the freezer as well. The next day, strain the cream and remove the flowers. Heat the cream and milk in a saucepan till just about to boil. In another bowl lightly beat the egg yolks and add the vanilla, just to reduce the eggy smell. Add a bit of the hot cream+milk to the yolks mixing continuously. Transfer all the egg yolks to the milk and return to the heat, and cook stirring continuously till it thickens a bit. Turn off the gas, and let it cool completely on the table top. Do not put the hot custard in the fridge as that will make water crystals in the mixture. One cooled, transfer to the freezer for 20 mins till well chilled, and then put into the ice cream machine, ( follow the instructions of your machine ) and churn for 15-20 mins. The ice cream is ready to eat.

The Celebration

To celebrate my big day we planned to go out for the day, rather than just doing dinner or going clubbing. I'm more of a day person, where i can have fun all day long amidst mother nature, opposed to a few hours in a dark room with cigarette smoke and loads of people. We decided to go to my most favourite place in Ghana, the Akosombo Dam at the lake Volta. I'm sharing pictures of this wonderful place with you, as according to me its the only place that makes being in Ghana easy for me.

This place does have quite a few interesting facts and history to it. To begin with, its the worlds largest man made lake ! And one of its benefits besides the fact that it provides electricity year round to Ghana and neighbouring countries, is that its loaded with Tilapia fish, which makes it a fantastic spot to go fishing. I must admit I've been fairly lucky with my fishing skills, and have never gone home disappointed. There are times when i get really small catches, but those just get chucked back into the water to grow to full size.

The water is so pristine, that a swim in the middle of the lake is almost irresistible. Very often the local fishermen living by the lake, offer rides in their little boats, a way for them to make a few cedis on the side, and for the visitors to get a feeling of the place the true African way.

A lot of you wondered and asked me, what the cake i made for myself looked like. Well actually i got my cake ready just at the last minute, before we left for the lake. I wasn't sure if i would be able to take pictures, but luckily there was some cake remaining, just enough to do a little photo shoot the next day. Since i'm a diehard chocoholic i had to make a chocolate cake. This time i chose to do layers of a french vanilla cake and dark chocolate, sandwiched with a rich chocolate ganache and finished off with chopped hazelnuts. A cake fit for a queen ! Well i'm not implying anything here ... aehm aehm ... but yeah ... the cake is royal, fit for royalty :p

And to end this post i leave you a picture of me, at my favourite place on my budday !!! Thank you all for your warm wishes and wonderful greetings. I did have a wonderful day :)

The Birthday Festival Continues ...

... this time with 2 more birthdays to follow ... Helen of Tartelette and Meee ! We are both born on the same day - 13th of May. How kewl is it to share a birthday with a fellow blogger and that too a bloody talented one. We did a cake exchange for each other last year, and before i realize another year has passed by, and i find myself scratching my head again, thinking what can i possibly make such a fantastic baker. I wish i possessed 10% of the skills she has, so i could make her something very fancy. But by now i think all of you know how i am, always go for the simple recipes ... haha ... so trying and keeping her likes n dislikes in mind, i made her some cute Apricot Friands. Helen i hope u like them and wish you a very Happy Birthday.

Ingredients ( frm BBC Food mag ) and ofcourse changed to fit my needs.

8 dried apricots
100 gms butter
140 gms icing sugar
25 gms plain flour
85 gms ground almonds
3 egg whites

Preheat oven to 180C. In a cup of boiling water soak the apricots for about 30 mins. Then strain and dry on a kitchen towel and cut into strips.
Melt the butter in a microwave and keep aside. Sift the icing sugar and flour in a bowl. Stir in the ground almonds.Whisk the egg whites to soft peak stage and fold them into the dry mixture.Now pour in the butter and mix gently, incorporating everything together. Pour half way into greased friand tins or cupcake moulds. Put a few strips of the apricots and pour some more of the batter this 3/4ths full. Finish with a few more slices of apricots. Bake for15-20 mins till golden brown.
The apricots and almonds work really well together, and the cake is insanely soft n tender.

I keep this post short n simple, as i head of to celebrate my birthday .... tata ! :D

Mango Cake n Birthday Wishes

I truly believe, that the majority of the food bloggers are all Taureans. There are just so many of them celebrating their birthday this month i cannot begin to tell you. I guess all taureans are serious about their food and just naturally good in the kitchen. This post is dedicated to a taurean blogger friend - Mohini, of Mango Power Girl. Mo has become a very dear and close friend to me in the past year, and i actually have fought against time and all odds to put up this lovely cake i made for her .... that too just in time. The theme is obviously mango as thats her favourite and i know nothing else would make her happier.

With the summer in full swing, there are mangoes everywhere. Not to mention the mango tree growing in my garden is also in full bloom. Heres what i've been very patiently waiting for all year around. Trying very hard not to pluck out all the raw mangoes as they make a wonderful thai salad, or even taste great just as it is. I've written about raw mango salad before, and if you can get some raw mangoes you have to try the recipe out. I promise you, you will be addicted to it.The ones i used in my cake however aren't from my tree but from the local market. My mangoes aren't ready yet ... but will be very soon. And that will be another post altogether. What i have here is a mango cheesecake, with a genoise base instead of a biscuit one. I thought it would go much better with the marsh-mellows and fresh mangoes. An even silky texture all the way.So without further adieu i'd like to wish her and of course .... heres the recipe.

For the Genoise

121 gms flour - sifted
4 large eggs
1 tsp vanilla
121 gms sugar

Place the vanilla, eggs and sugar in a bowl. Put it over a hot bath and beat it for 3 mins till the sugar is dissolved. Now take it off the bath and wisk it for further 5 mins till it multiplies in volume. With the beater on mix in the sifted flour, and do not over-beat it. Pour into cheesecake tin lined with wax paper. Bake for 2o-25mins at 180 C. When the cake is ready, remove from tin and peel off paper. Let it cool on a wire rack, and then slice in horizontally making two halves. Cling wrap and keep one aside for later.

Mango Cheesecake

200 gms cream cheese
150 gms double cream
350 gms mango puree
150 gms castor sugar , will have to adjust depending on how sweet the mangoes are.
2 tbsps gelatin powder

Line the loose bottom cheesecake tin with cling film, leaving the excess hanging over the sides , so when the cake is set u can remove it easily. Now place the genoise cake base at the bottom. Drowse with sugar syrup. Set aside. In a mixing bowl, whip up the double cream till soft peak stage. Now in a another bowl beat the cream cheese and sugar till it loosens up and add the whipped cream. Pour in the mango puree and mix well with a spatula. Prepare the gelatin and pour it in mixing throughout, so that the gelatin does not form lumps. Pour all this over the cake base , cove with cling film and let it set over night.

To Decorate

3 mangoes
1 tbsp sugar
a packet on mini marsh-mellows
100 gms chocolate

With a melon baller try n get even neat balls of mango. Place them all on a plate and dust with sugar. Melt the chocolate in a microwave and put in a piping bag. When ready to garnish , place all the mango balls evenly all over the cake and then just throw in the marshmallows to fill in the gaps.Drizzle with chocolate. Send it back to the fridge for about an hour before you serve it.