Coconut Chocolate Pudding

coconut chocolate pudding
Coconut Chocolate Pudding

Coconut and chocolate are not really the best of combinations so I was hesitant to try this out. Although there is a reasonable quantity of coconut milk , one gets only a pleasant whiff of it and the uncommon blend of chocolate and coconut and the spice makes it sort of exotic.

500 ml of coconut milk
4 tbsp sugar
¼ cup arrowroot powder
1 tsp curry powder
3 tbsp cocoa
4 oz chocolate chips
1 tsp vanilla
¼ cup coconut flakes for garnishing

In a saucepan, bring to boil 11/2 cups of the coconut milk along with the sugar. Put on low heat and meanwhile in a medium size bowl mix the remaining coconut milk along with the arrowroot powder, the spice and the cocoa powder. I substituted corn flour for the arrowroot and added ½ tsp cinnamon instead of the curry powder. Mix well so that it looks like a thick frosting.

When the milk mixture has started simmering, remove about ¼ cup of the coconut milk mixture and whisk it very gradually into the thick cocoa mixture. Turn down heat to minimum and drizzle the cocoa mixture into the simmering pan of coconut milk. Continue stirring briskly until the mixture thickens up into a mousse type texture.

Take off heat but don’t stop stirring for yet another minute. Add in the chocolate chips and the vanilla and mix until smooth. Garnish with the coconut flakes and serve cold.

I am posting this as my entry to Lets Go Nuts – the brain child of Aqua , an event being hosted by Seduce Your Tastebuds this month.

Mango Upside-Down Cake

Mango Cake -Just Yummmm...

Mango Cake -Just Yummmm...

“It’s better to loose a hand… than lose a mango”…I read that somewhere. Mangoes are really precious to most.Very few people actually dislike the taste of the mango-the so-called ‘King of Fruits’. The mango originated in Southeast Asia where it has been grown for over 4,000 years, and apart from being a tasty comfort fruit they are pretty nutritious as well. Did you know that they contain vitamins, minerals, anti-oxidants and an enzyme with stomach soothing properties similar to the papain found in papayas? Cool huh?
I had actually just read all this off the internet, and what do you know, I did have some
extraneous mangoes lurking in my kitchen. So I did what I know best-Bake. I pulled out a recipe from a cousin’s old hotel management book for pineapple upside down cake and used it for the mangoes. Voila!!
The cake was exquisite. I’m sure they would have looked a lot more lovely had I paid some attention to arranging the mangoes neatly. But the taste was GOOD! I swear I could hear angels chorusing when I took a bite. Try it out. If there is one thing you will never regret, THIS IS IT.

INGREDIENTS
40g unsalted butter (melted)
100g caster sugar
2 large mangoes
175g unsalted butter, softened
175g caster sugar
3 eggs, beaten
2 tsp baking powder
75ml milk, at room temperature
225g plain flour

METHOD

Heat the oven to 180 C

Butter your cake tin well.

In a small saucepan , over low heat dissolve the castor sugar and 2 tbsp water over a

Bring to the boil and continue to cook without stirring until the sugar has turned a deep caramel colour. Immediately add the 40g butter and
swirl the pan to combine. Pour immediately into the
cake tin, covering the base evenly. Keep aside to cool.

Cut the mangoes into even sized strips and arrange neatly over the hard caramel
in the cake tin.

Sieve the flour, baking powder and the salt and mix well with a spoon.

Now beat the softened butter and the caster sugar until pale and fluffy. Slowly add in the beaten eggs, beating well after each addition.

Fold in the flour mixture into the butter mixture using a spoon until just blended.

Add the milk and mix again until the mixture is smooth.
Carefully spoon the cake mixture over the mango slices, ensuring that the mango slices stay where they are.

Bake for about 35-40 minutes or until a skewer inserted into the middle
of the cake comes out clean.

Let the cake cool for 5 minutes before turning on to your serving dish.

Pasta n Sausage

Pasta and Sausages

Pasta and Sausages


Pasta makes for a favorite family meal for all of us, any day of the week. All of us love the delicious blend of cheeses, herbs and tomatoes wrapped in fun-to-eat pasta. Gave my cook the day off yesterday and decided to make dinner myself. Although I really enjoy baking, cooking on a day-to-day basis is definitely not on the top of my list of fav things to do. I do however enjoy cooking and feeding my family on weekends.

I come from a family of great cooks. My mother is sort of legendry for her lavish dinners and my sister has been cooking since she was a baby (well, It certainly seems that way!) . My dad too is a cook par excellence; we used to wait for the dinners he used to prepare for us,concorting recipes that tasted and looked so yumm.. His family too is known for their cooking (and eating) abilities.

It therefore was a matter of great bewilderment to everyone that I refused to even enter the kitchen when I was younger. Even being married to someone who enjoys eating did not motivate me enough to try my hand at cooking. But the last couple of years have been different. My husband introduced me to baking and my mother in law gifted me a lovely cooking range (all in the hope that I would finally take the plunge). Well, what do I say, it worked. Now baking is sort of an obsession with me, something I truly enjoy.
I was always the one who can’t cook

Anyway, coming back to the point, dinner was courtesy me yesterday and I chose to make sausages and pasta, and a coconut chocolate pudding for dessert.
I used barilla’s Tortellini pasta which my sister so lovingly sent me. It was absolutely lip smacking and along with the sausages it made the meal perfect.

INGREDIENTS

1 Tbsp Olive oil
200 grams sausage (diced)
¼ tsp crushed and dried red pepper flakes
½ cup onions, chopped finely
11/2 cloves garlic, minced
6 tomatoes( chopped or if you wish puree coarsely)
¾ cup whipping cream
Salt to taste
200 grams pasta
Grated cheese

METHOD

Heat oil in a deep heavy bottomed pan.

Add the diced sausages and cook until no longer pink. Stir continuously or they will stick to the bottom. This should take about 5-6 minutes.

Next, add the garlic and onions and cook until the onions are tender.

Now add the tomatoes, cream and salt.

Simmer until the mixture thickens, around 4 minutes or so.

Meanwhile, in a large pot of boiling water cook the pasta. This should take 12 minutes or so depending on the variety of the pasta. Check the instructions on the pack. Drain.

Add the pasta to the tomato-sausage mixture and let it thicken. Don’t forget to stir occasionally.

Serve with butter or extra virgin olive oil and grated cheese.

  • July 2009
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