Tag Archives: dessert

Home-made Falooda ice cream (rose syrup, chia seed, and vermicelli)

7 Aug

Home-made Falooda ice cream (rose syrup, chia seed, and vermicelli)

They say you become like the people you surround yourself with.

Home-made Falooda Ice cream (rose syrup, chia seed, and vermicelli)  by Deena Kakaya

Home-made Falooda Ice cream (rose syrup, chia seed, and vermicelli) by Deena Kakaya

So, if you are around people who are athletic you will be more likely to use your gym membership or actually put on that swimming costume. If you spend time with folks who eat really healthy foods, you will consequently take inspiration and be eating gloriously green, blueberry chia and super food fuelled meals and if you find yourself with positive and happy people who tend to see the brighter side of life, you will inevitably think of challenges as stepping stones. If you immerse yourself in environments of intellectual dialogue, perhaps on politics or economics between ambitious and focused people, you will cultivate and progress your own mind and if your friends like money, cars and big houses…you may just find a way to achieve those same things.

If your mates are academic you will probably finish that post graduate qualification you’ve been thinking about for ages and if your pals wear cutting-edge make-up even to the supermarket or on a run, you will think twice before postponing that hair dressers appointment to cover up those grey hairs. If the banter around the dinner table on your Friday night get-together is about getting that next promotion or making partner, your energies too will flow that way. If you friends have found peace, love, God, family, children, simplicity…you may just find some time to do the same.

Intuitive isn’t it. I mean naturally. It’s one of the reasons parents worry about the company their children keep because we know that we can drive all our efforts to instil good values but the association that our children forge with groups of their choice will often have a very powerful influence on their own attitude and outlook. Why then have I not become more like my mother?

We stood at the Pani Puri stall in Wembley the other day and whilst I stood a little bit removed on the side, my mum plunged into the crowd and cheekily ordered a plate of dahi puri chaat and we could also that the anticipation was positively tickling her. I remarked to my dad that my mother hasn’t lost her inner child and he told me that it’s the way to hold onto the beauty of life.

Iridescent eyes and quivering excitement greeted us and of course a hand wafting around a plate bursting with cool, crisp, sour, sweet, tangy little filled puri. There is no pleasure like eating them with loved ones, outdoors, before they fall apart but nobody knows how to live a moment like my mother. Nobody would guess anything else about her.

As I had a little moan about the kitchen, the mess, the heavy earrings and stifling outfit, my hunger and of course the worries of nursery and work and oh! Life. My mother just chuckled and went upstairs in the cool of the late afternoon. She didn’t return for ages but I heard a loud snore as I went up the stairs thirty minutes later. When I told my dad, he said, ‘look, this is how peaceful people live life’.

Here’s to my mother. She wanted a falooda after her paratha, curry, Pani Puri and dahi puri on the street but couldn’t fit it in. Falooda are thick milkshakes perfumed with rose syrup, pumped with swelling chia seeds, and silky vermicelli and there is usually some sort of fruit and soaking in there too and perhaps even jelly but there is always ice cream floating on the top and it conveniently holds the umbrella. You get the picture. It is a treat for all but has that youthful, fun element to it-just like my mum. If she were a drink, I reckon she would be a falooda.

I would not be me if I did stretch the recipe a little…Rose milkshake was the remedy and bribe for many a parental challenge during my childhood. Don’t want to drink milk? OK have some rose milkshake. Don’t want to sit and watch that Bollywood movie? OK have some rose milkshake? Too much arguing with the cousins…yep. Rose Milkshake. It looks pretty and that aroma…mmm…You’ll find rose syrup in the ethnic aisle of large supermarkets like Tesco or in an Asian Store.

I have made an ice cream of it all. Ta-DA! The bright pink vermicelli? I soaked that in beetroot juice. I even have chocolate vermicelli in this version but the thing is, it’s an ice cream.

Ingredients

300ml whole milk

300ml double cream

7 tbsp. rose syrup

1 ½ tbsp. chia seeds

3 tbsp. finely broken vermicelli

25g cooked beetroot

One pink apple, cut into small cubes

4 tbsp. sugar

4 egg yolks

1 tsp. corn flour

Method

  1. If you are using an ice cream maker, ensure that your equipment is ready.
  2. Mix the milk, cream, Rose syrup and chia seeds together and chill them in the fridge for 3 hours.
  3. In the meantime puree the beetroot and soak the vermicelli in 50ml water.
  4. Once the milk has been chilled for the three hours, to allow the chia seeds to swell, make the custard. Combine the three egg yolks, sugar and corn flour in a large bowl and whip them until the sugar is no longer grainy and becomes a pale yellow colour and creamy in texture.
  5. Heat the milk and cream until it almost boils but do not let it boil.
  6. Add the milk and cream into the large bowl a little at a time, to avoid the eggs getting too hot and scrambling. Combine well and then turn it back into the saucepan that you heated the milk and cream in.
  7. Heat the custard on a very low flame and stir continuously. Do this until the back of the spatula can be covered and when you draw a line through the layer on the spatula, the line holds.
  8. Turn off the heat and mix in the vermicelli and apple and then allow the custard to cool to room temperature before leaving it in the fridge overnight. Now add the chocolate vermicelli if you are using it.
  9. Churn the custard in an ice cream maker or leave it in the freezer until it has set.

Quick and Easy Blueberry Shrikhand Fool

18 Jan

ImageQuick and Easy Blueberry Shrikhand Fool

So, it’s a Friday night and you invited some friends round for dinner.  You are running late home from work, stupid transport and why are so many people in your way! Goodness, you really wanted to make it special…well, nothing gourmet necessarily, but still, somewhat impressive!! You didn’t want to get ready-made cake from the supermarket…but should you…is that just rude? Do you have time to go and grab a cake? Oh no…Friday, it’ll be busy. Darn it.

I have an answer for you…yes, it is cheating…but you still do some work! It’s not like you are plonking a shop-bought cake on a plate!

Shrikhand is a popular Gujarati sweet dish.  The traditional recipe is made with hung curd and is infused with saffron and cardamom and often garnished with pomegranate seeds and toasted pistachios. I could lick countless spoonful’s of sweet and creamy shrikhand.  I’ve added a twist with a deep purple infusion of blueberries which I think gives an alluring effect. I have also added a few chunks of meringue nests which add wonderful texture.

We all know about meringue don’t we…for those of us who watch ‘come dine with me’ we have seen the meringue disasters and triumphs and I am sure we have all picked up tips.  This is, however a cheats recipe…don’t sweat, just sling it together.

This is my cheat’s recipe…let’s admit it, we all do it…

I like to think of it; a bit like cheesecake…you don’t make the cheese do you? Nah…

Ingredients (serves 4)

150g of blueberries and a few for decoration (about 10-12)

6 tbsp. of icing sugar, or more if you prefer a sweeter taste

500g of Quark cheese

1 tsp of cardamom

A pinch of saffron

A couple of meringue nests broken into chunks (don’t crumble)

50g toasted pistachios. Half for decorating and half for the shrikhand

Method

  1. Blend the blueberries and icing sugar together until smooth.
  2. Transfer the blueberry and sugar puree to a non-stick pan and set it on a low-medium flame before bringing it to a gentle simmer. Continue to stir it gently and allow it to thicken; it should take 3-4 minutes until its ready.  Remove from the flame and then let it cool.
  3. In a mixing bowl whip through the quark cheese and saffron. Don’t worry about beating too heavily if the saffron doesn’t release its orange glow, this will happen as the shrikhand settles.  Add half the pistachio’s.
  4. Once the blueberry sauce has cooled, add it to the quark cheese and mix through thoroughly.
  5. All you need to do now, is layer through the chunks of meringue and shrikhand in individual serving dishes/cups and decorate with a couple of blueberries and pistachio’s and then share, if you can bring yourself to…

 

 

 

Spiced Apple, Blackberry and Lychee Crumble

24 Sep

Crumbles are the stuff of ‘what have we got here’ versatility, make-up preserving ease and tarty pleasure. 

Some people get quite nostalgic when talking about crumbles; I too have memories of hot, sunny days and seeing my dad languidly stewing up sugar and apples from my aunt’s garden when we were children.  My aunt, who lived just streets away, had a swing under the apple tree and that was the exciting bit for us.  From shady security, we swung and looked onto rows and rows of immaculately kept tall roses…taller than us. 

There were piles of apples under the tree back then, small and green.  We’d knock them about whilst swinging, deliberately of course.  However, one many of the things that I love about the crumble, is the pure simplicity involved in achieving sigh-some pleasure.  I mean, it’s just fruit, sugar, flour, butter and some spices really isn’t it?

I recently did this for a get-together of cousins.  I had an hour to muster up a main course for the bring-a-dish evening, as well as dessert. I was sleep-deprived, having been up since 4am and running late…so, what did I do? I made a zingy crumble with an exotic twist. On the top, sticky purple leaked to the surface, suggestively. So suggestively in fact that I noticed before serving time, a few spoons had illicitly made their way into the crumble. I highly recommend it.

Ingredients

3 cooking apples, peeled, cored and chopped (I used Bramley apples)

150g Blackberries

150g lychees, stoned and halved

120g sugar

½ tsp. cardamom

1tsp. ground cinnamon

1 star anise

A generous knob of butter

 

For the crumble topping

150g plain flour

100g caster sugar

100g butter

 

Method

  1. Pre-heat the oven to 180degrees
  2. Make the crumble topping first, by combining the sugar and the flour, then rubbing in the butter gently, to make a bread-crumb like texture. When it’s ready, put it in the fridge until the topping is needed.
  3. Turn your attention to the fruit, by heating and melting the butter in a pan and adding the Apples and sugar.  Crisp the apples up for 3-4 minutes before stirring in the ground cinnamon, cardamom, and star anise. Turn off the heat and add the blackberries and lychees
  4. Turn the fruit into an oven-proof dish and spread the crumble topping over the fruit, evenly
  5. Bake the crumble in the oven for approximately 20-25minutes before serving…ideally hot!

 

 

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