Quickie - Raspberry Cheesecake

Adear sweet friend recently sent me a lovely cheesecake recipe. It’s eggless and no baking required, ahhhh great, yep my kinda recipe, so thanks dear friend. Anyways, as soon I received the recipe, I had to try it but alas I didn’t have the required ingredients at hand, especially the peanut butter. Yep my friend’s recipe is a peanut butter cheesecake and alas I knew I could not get it locally but needed to go to the supermarket. Ohh boy, suddenly had that ‘need a cheesecake’ craving thing coming on and I needed a fix pretty quick. Suddenly I recalled Sophie Grigson making a raspberry ice cream using mascarpone few days ago on telly. Well I thought why not use the same ingredients to make instant cheesecake.

So a quick dash to the local deli, bought a tub of mascarpone and some raspberries. Headed back home and straight to the kitchen. In a jiffy, pureed most of the raspberries, whisked the mascarpone and hand blended both together with some powdered sugar. Pureed the remaining few raspberries and added some sugar to create sweetened raspberry sauce. For the base I rummaged through the biscuit tin and found a packet of coconut crunch bikies. Took half the packet of biscuits and smashed em into bits and added some melted butter, the result was placed in the fridge for about 10 mins to harden a little. Assembly of the cheesecake was simplicity itself. Placed the cheesecake in the fridge for an hour or so to set whilst I made Briyani for dinner.

So there you have it, a quickie cheesecake to satisfy that deepest of craving. Will try my friend’s recipe next, can’t wait to try it.

Raspberry Cheesecake

Just to make sure folks don’t get confused biscuits and cookies are interchangable in the context of this dessert. Bikies is simply an British/Australian slang for a Biscuits

Verdict: really smooth and richness of the mascarpone was pleasurable. Fresh ripe raspberries were simply brilliant to taste and the colour – outstanding as you can see. The base using coconut biscuits was a real delight, added another dimension to this lovely and yet simple dessert. High wow factor for sure.

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Pear Pie...Ovens...grrrrrrr

Ihad a craving…ohh lord did I have a carving. As you guys know, when I need it, I need it…~grin~. I craved an apple pie. However, just the thought of baking a pie, made me cringe. Well not making the pie itself but the notion of using the stupid oven. I hate it. Thing is, that I have a love-hate (mainly hate) relationship with my oven. How can people use ovens, is beyond me. In theory one puts a food item in this ‘thing’ and out pops a baked/cooked culinary gem, or so it seems. But then not all ovens are the same, are they!, some hotter the others, or some do not retain the heat, so they tell me. So let’s face it, its manly down to how well you know the ‘thing’, Right!!. Plus not to mention the ‘thing’ has three buttons and two knobs and for the life me, I can’t figure out what does what. Is it a guy thing or is it just me. When I walk into the kitchen, I can feel its eyes giving me ‘that’ look, as if I am some despicable unworthy male in the house, believe me; I avoid eye contact with the ‘thing’ at all cost.

Alas, I had a craving and there was no stopping me. So I decided to cast away my personal prejudices and confront my demons and fears. I started by treating the oven with respect and tender loving care. Well surprisingly we are getting on very well. The ‘thing’ is no longer an object of ridicule but a thing of beauty and devotion. I am now a staunch fan of my dear oven (please note, now referred to as the oven not the ‘thing’). See the proof below of the baby we just produced.

So I started my pie making journey with some trepidation. Firstly, I did not have any apples but pears instead, which worked out fine as it turned out. I came across an apple pie post and I loved the pie filling recipe, so had to try it. Please do visit Plate of the Day. I love the spices added to the filling mixture (I added even more spices to give it some kick). The filling was great, please do try it.

Okay now the tricky bit. I have never made pie crust before and I came across the method as described by Pastry Chat awhile back and I decided to try it. For the pie crust, I used the two knives method, decided not to use the pastry blender or the electric mixer. I had to try the authentic way, like mom used to make pastry. Well not my mom, but you know what I mean. The result was enjoyed with single cream drizzled all over the warm pear pie. See my oven did deliver, just goes to show, place trust in something/someone and you never know the rewards you may reap

Pear Pie

Conclusion: It’s a bit tricky making pastry, the secret being everything must be cold and please do not knead the dough too much. Making pastry requires patience and cannot be rushed. The result was amazing, really light, soft and flaky pastry. Not bad for a first timer BUT thanks goes to the Pastry Chat for a lovely crust method and Plate of the Day for the filling.

Ragda Patties

Sorry but I have not had much time to surf the foodies blogs I love so much. I am still around just busy.

Anyways here is the superb Ragda Patties a magnificent street food snack, a full meal in its own right. Recipes are all over the blogshere. I have my own version for Ragda but this time I tried a wonderful recipe from our lovely friend Nupur of One Hot Stove. Try it, its simple and easy to make. Great thing about Ragda being one can add whatever spices you like, so adjust the taste as you please. I added crushed pepper corns to add a little kick. There are no strong rules to follow. Enjoy!

Black-eyed Bean Vadas

Imagine the scene. It’s 38mins past midnight, it’s now Monday morning and it’s a Bank holiday in the UK. Jyostna is on her all fours, head inside one of the kitchen cabinets, chucking things out one by one. Jars and plastic containers strewed across the kitchen floor. I can hear her growl every now and again, as I stand there in trepidation. Strange sounds reverberating and echoing inside the kitchen cabinet, one can tell she is not a happy bunny. Suddenly she crawls out and stands up, hands on hips and looks me straight in the eye with a stare to scare the devil himself. ‘No we don’t have any’ she screams in silent anger, ‘what no dry Chickpeas babe, ohh you are kidding me Jyostna’, as I reply in a state of anguish and distress.

I had this craving for Falafels and when I have a craving that’s it, I gotta have it. It’s been known for me to roam the streets in the dead of night to seek salvation in order to satisfy that food craving. I know of this food craving thing certain women go through when they are expecting. Boy trust me, I know the feeling.

Anyway, the beloved seeing the sorrow in my eyes, suggested, ‘hey how about making Vadas then’. Okay not Falafels I know but there are lots of technical similarities, no. Colour returns to my cheeks with just the thought. Then she hits the taste button by suggesting, ‘why not make the Vadas using Black-eyed beans’. Wow what a wonderful idea from my beloved, the light of my life. Gosh is that not what marriage is all about, she strikes you down and then slowly lifts you up again…~grin~. Ohh still my journey continues in trying to understand women. My brothers out there, ohh Bhai are any of you any wiser then me, please pass on the secret. Are you able to understand the Bens out there, then enlighten me....~grin~

Hey I got to tell you this joke. I read it on a website but for the life of me I don’t know where. So I am sorry I can’t take credit nor am I able to give it whomever it’s due. Anyways here it is

This chap would every morning go to the sea shore, sit and pray to the Lord.

One day the Lord impressed with his daily prayer sessions, granted him a wish

So my Son what can I grant you, asks the Lord.

The man replied, well my Lord, see that beautiful island in the distant. Can you please build me a bridge, so I can visit whenever I want.

The Lord replied, ohhh no my Son, that’s not a good idea. Think of something more spiritual, something that would enlighten your life.

The man thinks for a moment and askes Okay then Lord, give me the power to understand women

The Lord without hesitation replies, so my Son would you like one or two lanes for this bridge

Silly I know, but I like it.

Okay so here is the Black-eyed Bean Vada recipe.

Ingredients (will yield 25-30 Vadas)

• 2 cups Dry Black-eyed Beans
• 2 tbsp of ginger - paste
• 2 tbsp of Besan flour
• 3 green chillies - paste
• 3 gloves of garlic – paste
• 2 red dry chillies – ground
• 2 tbsp of fresh lemon juice
• 2 tbsp of warm groundnut oil
• 1 tsp salt
• 1 tsp black peppercorns – coarse grind not powder.
• 1 tsp sugar

• oil for deep frying the Vadas

Method

• Soak the dry Black-eyed beans overnight

• Grind the soaked beans enough to form a nice texture but not a smooth paste.
• Add all the ingredients and mix well.
• Form small golf size balls of the mixture
• Deep fry till golden brown

Enjoy with chutney/yogurt of your choice

Black-eyed Bean Vadas

Conclusion : Black-eyed beans have a distinctive earthy taste. Vadas are really crispy and soft on the inside. Eat when hot; tends to get too dry when cold and losses all that softness.

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Now Hiring!!

Folks as I mentioned last time, we have now formed a FEEDAHUNGRYCHILD.org Trust in India. The next step is to grow the Trust, such that we are able to grow Trust funds in order to feed the under privileged children in India. We are therefore seeking Volunteers in particular, we are looking for business minded folks that will help us to drive forward and assist in the growth and development of the Trust. Our aim is to operate as not-for-profit business orientated organisation.

We are looking for Department Managers, to lead us on specific aspects such as Marketing, Fundraising and Merchandising. Each Manager can appoint Ordinary Members to fulfil the required tasks if needed.

We are also seeking Regional Associates, who will be the Trust presence in a given Region and will be responsible for Trust operations and fundraising locally. We have two Regional Associates, one in S. India and second in the UK. If you wish to represent the Trust where you live then please join us.

We are also seeking Administrators to help with the administration of the Trust in particular the Marketing and Trust Administration aspects.

The prime requirements being that you MUST be able to devotee regular time to the cause, have expertise in a particular field and focused on delivery of services. If you know of family members, friends or work colleagues who could be interested then please pass on the message.

Please email, if you are interested or want more information.

Panna Cotta

Panna Cotta, a dessert with Italian origins. In essence it’s simply, cream which has been cooked with sugar and then set using gelatin. I studied a fair few recipes in the blogsphere and it seems there is a standard method in preparing the base cream. However, the cream can be infused with lots of spices, sauces or fruits and/or the cream can be enjoyed with a topping of almost any kind of fruity sauce. Making this dessert very versatile and guess what, it’s dead easy to make too.

I think Panna Cotta is great shared with a loved one or a cozy dinner party. The texture is amazing; it’s neither a mousse nor a jelly. It’s a luxurious almost decadent. If Shirkhand is my favourite Indian dessert then this has to be my first choice of the non Indian variety. As with Shirkhand, I just want to grab the dessert and sink into sofa and savour each spoonful. I suggest after a this great dessert, grab your running shoes and go for a twenty mile run to burn the calories away.

I found this recipe during my search and it has not failed me. The texture of this Panna Cotta is wonderful. The main difference between most recipes I have seen and this one, is the addition of whipped up cream. The result is light and soft Panna Cotta. I found the recipe on a Rouxbe site. I will hasten to add, I have no affiliation with Rouxbe, which I believe is a subscription site (I am not a member), although it does provide a free trial period.

So here is the recipe for the Vanilla Bean Panna Cotta. I used Summer Fruit Compote (store bought) not the Stone Fruit Compote used in the Rouxbe version. I also used vanilla bean from Madagascar, wow, the aroma and taste is fantastic.

Ingredients (serves 5-6)

Stage 1

• 1 whole vanilla bean
• 1 cup whipping cream
• 1/4 tsp. table salt
• 1/2 cup powdered sugar
• 2 1/2 tsp. gelatin powder
• 1/8 cup milk
• Medium pot of Summer Fruit Compote

Stage 2

• 3/4 cup sour cream
• 1/2 cup whipping cream

Method

• Split the vanilla bean in half length-wise and scrape out the seeds, set aside
• To the milk add gelintin and mix well to ensure a smooth paste and set aside
• In a heavy bottomed sauce pan, add the whipping cream, salt, powdered sugar and the vanilla bean stalk and seeds. Stir well on low heat and bring to a gentle boil.
• When cream starts to boil, turn off the heat. Remove the vanilla bean stalk.
• Add the glentin mixture to the cream and whisk well until smooth.
• Transfer the cream to a bowl and let it cook to room temperature, stirring occasionally.

While the gletin cream is cooling start stage two.

• Add the sour cream into a separate small bowl and whisk to ensure a smooth consistence.
• In another separate bowl, add the whipping cream and whisk (by hand or electric mixture) till it reaches stiff peaks.
• Gently fold the sour cream into the whipped cream.
• Whisk again the cooled gelatined cream to ensure its smooth.
• Add the whipped cream mixture to the gelatined cream, small amounts at a time, folding gently. Ensure the mixture is smooth.
• Ladle the mixture into the ramkins and place in the fridge for at least 2 hours for the cream to set.
• To un-mold the Panna Cotta cut around the edge of the ramkin with a small knife. Place the ramekins in a pan of hot water for a few seconds and turn upside down on a plate. May require gentle taps for the Panna Cotta to release from the ramekins.

Garnish with Fruit Compote and fresh mint leaves

Panna Cotta