22:45
Tutti-frutti Kachang
Ingredients : Tutti-frutti: 20 gm; Musk melon: 20 gm; Water melon: 20 gm; Water melon syrup:10 ml; Musk melon syrup:10 ml; Crushed ice: 120 gm; Mint: 5 gm
Method
Scoop the water melon, musk melon and keep aside. Put the crushed ice in a glass and then put the musk and water melon syrup for the flavour in the ice. Take the ice out when it gets the shape of the glass.
Ingredients : Tutti-frutti: 20 gm; Musk melon: 20 gm; Water melon: 20 gm; Water melon syrup:10 ml; Musk melon syrup:10 ml; Crushed ice: 120 gm; Mint: 5 gm
Method
Scoop the water melon, musk melon and keep aside. Put the crushed ice in a glass and then put the musk and water melon syrup for the flavour in the ice. Take the ice out when it gets the shape of the glass.
For serving
Keep the ice ball on a chilled plate and put the scooped water melon, musk melon and tutti-frutti over it. Garnish it with mint.Enjoy!
Tropical Fruit Gateau
Ingredients: Butter: 25 gm; Sugar: 25 gm; Eggs: 2; Flour: 75 gm; Cocoa powder: 25 gm; Baking powder: 1 ½ tsp; Filling: Whipped cream: 200 ml; Ripe mango: 1; Passion fruit: 1
Method
Preheat oven. Line a 275mm x 175mm (11” x 7”) tin with non-stick baking paper. Put the butter and sugar into a mixing bowl and beat together until the mixture is smooth and creamy. Add the beaten eggs, half at a time, and beat well. The mixture may start to look a bit curdled, but this won’t be a problem once the dry ingredients are added. Sieve the flour, cocoa and baking powder into the egg mixture and fold together thoroughly, taking care not to lose too much of the air in the beaten eggs. Spoon the mixture into the prepared baking tin and level to an even thickness with a spatula (it will end up quite thin).
Method
Preheat oven. Line a 275mm x 175mm (11” x 7”) tin with non-stick baking paper. Put the butter and sugar into a mixing bowl and beat together until the mixture is smooth and creamy. Add the beaten eggs, half at a time, and beat well. The mixture may start to look a bit curdled, but this won’t be a problem once the dry ingredients are added. Sieve the flour, cocoa and baking powder into the egg mixture and fold together thoroughly, taking care not to lose too much of the air in the beaten eggs. Spoon the mixture into the prepared baking tin and level to an even thickness with a spatula (it will end up quite thin).
Place immediately into the preheated oven for 6-8 minutes. Remove sponge from oven and immediately turn out of the tin onto a clean, firm surface. Peel off the baking paper, then lay the baking paper back on top and put aside to cool completely. While the sponge is cooling whip the cream to a soft peak. Peel and slice the mango into strips and half the passion fruit. When sponge is cool, remove the baking paper and then half so that you have two equal sized rectangles of sponge.
Spread half the whipped cream over one half of the sponge, then top with the thin slices of mango. Using a teaspoon, scoop out the flesh from one half of the passion fruit and drop small amounts all over the mango and cream mixture. Put the other half of the sponge on top of the mango and cream. Now, top it with the remaining whipped cream, the rest of the mango slices, and then scoop out the other half of the passion fruit. Finally, put the flesh on top of the gateau. Keep in the refrigerator until ready to serve.
Spread half the whipped cream over one half of the sponge, then top with the thin slices of mango. Using a teaspoon, scoop out the flesh from one half of the passion fruit and drop small amounts all over the mango and cream mixture. Put the other half of the sponge on top of the mango and cream. Now, top it with the remaining whipped cream, the rest of the mango slices, and then scoop out the other half of the passion fruit. Finally, put the flesh on top of the gateau. Keep in the refrigerator until ready to serve.
Fruit Bruchetta
Ingredients: Pineapple (chopped): 20 gm; Orange: 20 gm; Strawberry (chopped): 40 gm; French loaf (cut on a diagonal 1/2 inch thick): 6 slices; For dressing: Honey: 20 ml; Green chilli (chopped): 5 gm; Lemon: 10 ml
Method
Take a pan, heat honey on slow flame till it becomes thin, now add chilli and lemon and stir. In another bowl, take all chopped fruits and put honey mixture and mix well. Keep it aside for 15 – 20 mins or till the fruits become slightly soft. Take the French loaf or any other bread and slice it diagonally and toast it. Put the mixture on top of the bread, arrange it in a platter and serve cold.
Fruit Bruchetta
Ingredients: Pineapple (chopped): 20 gm; Orange: 20 gm; Strawberry (chopped): 40 gm; French loaf (cut on a diagonal 1/2 inch thick): 6 slices; For dressing: Honey: 20 ml; Green chilli (chopped): 5 gm; Lemon: 10 ml
Method
Take a pan, heat honey on slow flame till it becomes thin, now add chilli and lemon and stir. In another bowl, take all chopped fruits and put honey mixture and mix well. Keep it aside for 15 – 20 mins or till the fruits become slightly soft. Take the French loaf or any other bread and slice it diagonally and toast it. Put the mixture on top of the bread, arrange it in a platter and serve cold.
Melting Summer
Ingredients: Kiwi: 20 gm; Peach: 20 gm; Mint: 5 gm; Cucumber: 20 gm; Yoghurt: 50 gm; Honey: 20 gm; Ice: 50 gm
Method
Peel of the skin of cucumber, peach and kiwi. Mix all the other ingredients in a mixer till it comes into a smooth consistency. Garnish it with mint leaves and enjoy the smoothies!
Ingredients: Kiwi: 20 gm; Peach: 20 gm; Mint: 5 gm; Cucumber: 20 gm; Yoghurt: 50 gm; Honey: 20 gm; Ice: 50 gm
Method
Peel of the skin of cucumber, peach and kiwi. Mix all the other ingredients in a mixer till it comes into a smooth consistency. Garnish it with mint leaves and enjoy the smoothies!
Posted in: Superb Snacks
0 comments:
Post a Comment