Apple Pie

Well well, it’s been a while since I last blogged.

With this change in weather and the cold setting down, this definitely calls for some comfort food. For me, it is always something home made with fruits; without forgetting a touch of cinnamon which just excites the palate.

For this winter, there’s nothing better than making your own sweet short crust pastry; this is a perfect opportunity to make some gorgeous little pies for tea time.

So, get your apron ready cause this week, we’re bringing to you an easy recipe of Apple Pie. Definitely worth a try!

We would love to see your take on this humble recipe, so, do share your posts by tagging @trishtee06 on Instagram.

Apple Tart 2

Ingredients

  • Sweet Short Crust Pastry
    • 200g plain flour
    • 100g unsalted butter
    • 1 egg
    • 2 Tbsp icing sugar
    • ¼ tsp almond essence
  • Filling
    • 2 green apples
    • 2 Tbsp granulated sugar
    • Pinch of cinnamon powder
    • 100ml water
  • Glaze
    • 1 Egg

Procedure

  1. For the filling, peel and dice apples and transfer to a saucepan.
  2. Add sugar, cinnamon powder and water. Allow to cook on medium heat until the apples are soft and the water has evaporated. Leave aside to cool.
  3. For the sweet short crust pastry: Weigh the flour and transfer to a bowl.
  4. Dice the cold butter and add to the flour. Using the tips of the finger, rub in the butter into the flour. Continue to do so until a bread crumb- like texture is formed.
  5. Add in icing sugar, followed by almond essence and egg.
  6. Knead lightly until all the ingredients are well combined together and a soft ball is formed. Wrap into cling film or a zip bag and refrigerate for 10minutes.
  7. Preheat oven at 180 C while preparing the tartlets.
  8. Roll the dough to about 1cm thickness and add to greased tartlet tins. Add the apple filling to the center and finish by placing strips of the dough on top to form a beautiful lattice.
  9. Glaze with a beaten egg and bake in a preheated oven of 180 C on top shelf for 15-              20minutes or until golden brown.

Apple Tart 4

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Chia Seed Pudding

After New Year’s celebration and family get-togethers, here are we, again, back to our normal routines or should I say the hectic routines?

Well, during these period, everyone gets extremely worn out; be it with studies or work and the most common excuse that you’ll hear is that “There’s no time for breakfast!” and you’re ending up by having more than the required amount of food for lunch, mostly full of fats and carbohydrates to give you a feeling of satiety. Did you know that breakfast is the most important meal of the day and it is supposed to be well balanced so that you have a good boost to start the day and be productive as well.

We all know how busy life gets but you guys can still have a balanced breakfast full of nutrients. We have come up with a Chia Seed pudding recipe. Chia seed is nutrient-dense and packs a punch of energy-boosting power; mixing it with some fruits makes it soooooo delicious and by this, you can enjoy your breakfast rather than having toasts everyday. It suits everyone’s lifestyle as it can be prepared on the eve or 2 days before and when you’re ready for breakfast, you just have to arrange it the way that you prefer in small jars and you’re all set. It can be taken everywhere;so, even if you’re running out of time you can very well have your breakie in the bus, at school or anywhere convenient to you.

You can’t escape breakfast this time beautiful people. Let’s get going with this one; so quick and easy. x

chia seed 2

 

Ingredients:

  • Pudding
    • 4 Tbsp Chia Seed
    • 250 ml milk
    • 1 Tbsp honey
    • 2 tsp vanilla essence
  • Blueberry jam
    • A handful of blueberries
    • 1 Tbsp of lemon juice
  • Topping
    • 1 Tbsp rolled oats
    • 1 Tbsp chopped almonds
    • 1 Tbsp sultanas
    • Pinch of cinnamon
    • Some blueberries, strawberries and banana (As per your choice)

Procedure:

  1. Into a bowl, add chia seeds followed by milk, honey and vanilla essence. Refrigerate overnight.
  2. For the blueberry jam, cook the blueberries with lemon juice on a low flame. Mash with a fork to obtain a thick puree.
  3. To have a crunchy topping, grill the oats, chopped almonds and sultanas sprinkled with cinnamon at 1800C on middle shelf for 5 minutes.
  4. Prepare your little jars/ glasses for breakfast by having the blueberry jam at the bottom followed by the chia seed pudding, top with your favorite fruits and crunchy toppings.
  5. There you have your little jars ready for breakfast which can be consumed anywhere so that you don’t skip breakfast.

 

 

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Chocolate Crinkle Cookies

What you need on a rainy day is warmth and some comfort; especially during a week of heavy rainfall.

To feel better during that rainy week prevailing in Mauritius, I decided to give a try to  these gorgeous cookies of white and chocolaty contrast. These cookies, accompanied by a hot cup of milk, is just what you need on a cold day. How can it not be comfy eh? Correct crunch on the outside and finishing with a brownie like texture on the inside; mouth-watering yeah?

This time, you guys have no excuses for not trying this recipe as it takes a tiny amount of preparation time of 10 minutes only; then it goes directly into the fridge until you’re ready to bake them. You can also bake them in batches while freezing the rest that you won’t need for the moment which makes life soooo easy.

So let’s get started people! Do share your attempt at it and let me know how it turned out by tagging @Trishteeb06 on your Instagram pictures.

crinkle cookies4

Ingredients:

  • 50g of cocoa powder
  • 100g of sugar
  • 75ml oil
  • 2 Eggs
  • 100g of plain flour
  • 1 tsp baking powder
  • 1/4 tsp of salt
  • 100g of icing sugar
  • 1/2 tsp of vanilla essence

Procedure:

  1. Add cocoa powder, sugar, oil, eggs and vanilla essence in a mixing bowl. Using an electric whisk, whisk until well incorporated.
  2. In another bowl, mix flour, baking powder and salt together.
  3. Transfer to the cocoa mixture and fold in until well incorporated.
  4. Refrigerate for at least 4 hours.
  5. Using an ice cream scooper, scoop balls of the mixture and coat with icing sugar.
  6. Bake on top shelf at 1800C for 10 minutes on a lined tray.
  7. After baking, allow the cookies to rest for 5 minutes on the tray before transferring on a cooling rack.

 

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Gato Rose

It’s an ongoing festive season and here are we, at the end of 2017, preparing to welcome 2018; a time where we welcome guests and relatives and share our bond of love around food. It is traditionally a scoop of ice cream as dessert but let’s have a sweet little change with a touch of the Mauritian culture.

‘Gato Rose’, also known as Gateau Francis or the Pink Lamington cake, is one of the most common cake found in each ‘tabagie’ and bakery throughout the island.

This gorgeous pink square is dipped in a strawberry jelly and coated with coconut; mouth watering right?

It has been a great year,so,  let go of the old perception  of  associating new beginnings with new year, but instead, let’s take every opportunity and make great things out of it.

Happy New Year people and let’s look forward to more “bakelicious” recipes! x
gatorose5

Ingredients

  • 225g unsalted butter
  • 225g self raising flour
  • 225g of granulated sugar
  • 4 Eggs
  • 8Tbsp whole milk
  • 1/8 tsp of red/pink food coloring
  • 1/2 tsp of vanilla essence

Jelly Dip

  • 90g of jelly powder ( Strawberry Flavor)
  • 450ml cold water
  • Desiccated coconut

Procedure

  1. Cream the butter and sugar for 15 minutes until light and fluffy.
  2. Using a fork, beat the eggs gently and them add little by little. Make sure to stir the sides of the bowl properly.
  3. Add in vanilla essence and the food coloring.
  4. Sift the flour into the cake mixture and fold in gently using a spatula.
  5. Transfer to a greased and lined rectangular cake tin
  6. Bake for 15 minutes on medium shelf at 1800C.
  7. Allow to cool and cut into squares.
  8. For the jelly dip, carefully dissolve jelly powder into cold water and transfer to a shallow dish.
  9. Once the cake is completely cool, dip in the jelly and make sure all the sides have been covered.
  10. Coat with desiccated coconut and leave aside.
  11. Whisk the whipping cream until peaks are formed and finish beautifully with a pipped rosette on top.

gatorose2

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Passion Fruit Cheesecake

It’s another happy time of the year and most of you will be obviously thinking about dessert; the most exciting part of family dinners.

The month of December is about the love and togetherness of a family cause its Christmas time! Christmas is traditionally about hot chocolates and chocolaty dessert but did you ever think how would Christmas look like on a hot tropical island? This year..let’s have a little something different… a passion fruit cheesecake; Pipped delicately in small glasses making it easy to store and serve cause we all know how hectic it gets when it comes to serving time. Beautiful little glasswares with layers of buttery biscuit, a smooth cream cheese mixture and a tangy curd… Perfect balance!

This is a quick and easy recipe and it can be done on the eve and refrigerated until your guests are here; perfect for Christmas on a tropical island.
So, have your ingredients ready and get started.

Merry Christmas people! x

passionfruitcheesecake1

Ingredients:
  • Biscuit
    • 100g unsalted butter
    • 175g all purpose flour
    • 25g sugar
  • Passion Fruit Curd
    • 30ml fruit juice ( Aprox 2 passion fruit)
    • 2 egg yolks
    • 40g sugar
  • Cheesecake Mixture
    • 200ml whipping cream
    • 200g cream cheese
    • 100g sugar
    • 2 egg whites
Procedure:
  1. For the biscuit: process butter, flour and sugar In a food processor until a dough is formed; else, this dough can be made by rubbing in the flour and butter together and add sugar. Knead lightly to bring the dough together.
  2. Roll to 1 cm thickness and place onto a greaseproof paper. Bake at 1800C for 15 minutes on the second shelf until golden brown.
  3. Allow to cool completely; break into pieces to facilitate cooling.
  4. In the meantime, cut the passion fruit and strain to remove the pulp and seeds from the juice.
  5. Mix the fruit juice, yolk and sugar; cook in a double boiler for 10 minutes until it thickens and  coats the back of a spoon.
  6. Set aside and allow to cool.
  7. For the cheesecake mixture, cream the cheese and sugar for 5 minutes using an electric whisk.
  8. Whip the cream and fold in the cream cheese mixture.
  9. Whisk egg whites until soft peaks are formed and fold in the cream cheese mixture.
  10. Crush the biscuits and arrange carefully at the base of the glass.
  11. Add the cheesecake mixture halfway, pipe or add a thin layer of that velvety curd, complete by adding another layer of cheesecake mixture.
  12. Repeat the same steps for the remaining glasses and refrigerate until ready to use.
  13. Top with some fresh pulp and seeds of passion fruit and your dessert is ready.

 

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Diwali

Diwali; the celebration of lights. Ever wondered why so many lights are lit and why so much sweets are being shared?

So let’s go to years back when Lord Ram went into exile with his wife and brother for 14 years. Years went by and then it was finally time for Lord Ram to return to Ayodhya. On his was back, he passed through the south of India first before reaching his destination. That is  why Tamilians celebrate Diwali one day prior the celebration.

Originated from India, all the hindu community are very enthusiast about this celebration. That is the time when everyone, as one, will be cleaning and decorating the house, preparing sweets and so on and on this very day sweets are shared to everyone to celebrate this festival.

So, this time, its not only a  recipe for you guys but also, for the first time, a small video to visualize the process and this was done in collaboration with Nu la Cuisine; unfortunately this video is in creole, so the recipe is there for you to understand the steps better.  Do give this a try and do share your results by tagging @trishtee06 on your Instagram pictures. Happy Cooking dearies x

 

Mawa Barfi

 

Barfi

Ingredients:

 

  • 250g milk powder
  • 50g almonds
  • 125ml water
  • 125g white granulated sugar
  • ½ tsp cardamom powder
  • 2 Tbsp ghee

 

Procedure:

  1. Grill the milk powder in a pan and stir constantly until it changes to a light golden color.
  2. Allow to cool, sift and process to a fine powder
  3. Grill and crush almonds
  4. Make a syrup (not to thin nor too thick) and flavor with cardamom powder
  5. Add ghee.
  6. On a low flame, add the milk powder and almond powder, stir constantly until the paste leaves the sides of the pan.
  7. Transfer to a greaseproof paper, spread evenly and roll using a rolling pin
  8. Decorate with pistachios and almonds.
  9. Cut into desirable shape

 

Screen Shot 2017-11-01 at 11.33.26 AM

Mawa Barfi Tutorial

 

 

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Lamb Haleem

 

Time for a change; not sweet, not creamy but this time its savory!

“Ene bon bol haleem!” This is the only phrase you’ll hear from Mauritians especially on this changing season when you can suddenly feel a cold breeze brushing through your face.

Haleem in Mauritius is known to be a street food, found mostly at each corner of the road. It is most oftenly sold with fried cakes and people usually go beyond their limits with these mouth watering oily cakes which have been fried in an oil in use for ages. Haleem is in itself a nutritious meal with a very little amount of fat, so do avoid taking fried stuff as accompaniment. Instead, replace it with a bowl of fresh salad.

This bowl of goodness on a cold Saturday night, can’t wish for better. Do give this recipe a try, its just worth it. x

halim1

Ingredients:

  • 500g lamb
  • 200g cracked wheat
  • 150g black lentils
  • 150g dhal
  • Haleem spices
  •  1 1/2 tsp cumin powder
  • 1 Tbsp of soy sauce
  • 1 tsp cinnamon powder
  • 2 onion
  • 1 garlic
  • Spring onion
  • Coriander leaves

Procedure:

  1. Cut the lamb into cubes and marinate with salt, pepper, soy sauce, 1 tsp of cinnamon, 1 tsp cumin powder and 1 Tbsp of haleem spice. Leave aside.
  2. Soak the cracked wheat for 1hour; as well as the lentils and dhal together for the same amount of time.
  3. In the meantime, pressure cook the lamb for 10minutes or until tender.
  4. Pressure cook the cracked wheat and pulses together upto  two whistles
  5. In a pan, sautée garlic and onion. Add 2 Tbsp of haleem spices and 1/2 tsp of cumin powder to a little amount of water until a paste is formed. Stir and add around 300ml of water to avoid the spices from sticking to the bottom.
  6. Pour in the pressure cooked pulses and cracked wheat along with their water into the pan.
  7. Mix well and season as per taste; add more water if too thick.
  8. Add the cooked meat to the haleem. Allow to simmer for 10minutes, stirring well in between.
  9. Serve hot garnished with fried onions, chopped coriander and spring onion.

 

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Double Chocolate Vegan Muffin

Hey followers,

I guess it’s another muffin week here. When we talk of muffin, it’s always about eggs and milk and it becomes so difficult for vegans, lactose intolerants and fasting people to treat themselves.  This time, it’s another chocolaty goodness but guess what… a vegan one! Ain’t it amazing to find a chocolate muffin with no eggs and no sugar…. so vegans and lactose intolerants out there, this one is for you guys!

Do give this muffin recipe a try and enjoy life x

veganmuffin4

Ingredients:

  • 225g all purpose flour
  • 150g granulated white sugar
  • 50g cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 200ml cold water
  • 100ml soya bean oil
  • 1 tsp vanilla extract
  • 1 Tbsp apple cider vinegar
  • 3-4 Tbsp soy milk
  • 50g dark choco chips

Procedure

  1. Sift all the dry ingredients together.
  2. For about 2minutes, using a metal whisk, whisk the sugar and oil in a separate bowl.
  3. Add water, vanilla extract, vinegar in the sugar-oil mixture and mix well.
  4. Fold in the dry ingredients into the wet ingredients ( Half batch at a time).
  5. Add 3/4 of the chocolate chips to the batter along with the soy milk. Fold in vigorously to get rid of any lumps.
  6. Place the paper cases into a muffin tin and divide equally (the batter should be halfway of the paper case). Top with oats and choco chips.
  7. Bake for 15 minutes at 180 C on the middle shelf.

Happy Baking x

 

veganmuffins1

 

 

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Chocolate Muffin with Cream Cheese Frosting

Hey cupycakes…

Another week is down again and the weather of my small island is kinda rising cause summer is here!!

How amazing it is, on a warm Saturday afternoon, sitting by the window with a mesmerizing view of a clear sky and a chocolate muffin in front of you; chocolaty on the inside, a sugary frosting and some delicious blueberries to balance the flavors.

I better stop it right here and leave you guys to read the recipe.

Happy Baking!

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Ingredients:

  • Cake [ Makes 18 Big muffins]
    • 5 eggs
    • 75ml oil
    • 200g margarine
    • 250g sugar
    • 250g self-raising flour
    • 2 Tbsp cocoa powder
    • 100g cooking chocolate
    • 100ml heavy cream
  • Cream cheese frosting
    • 100g cream cheese
    • 300g icing sugar
    • 60g unsalted butter

Procedure:

  1. Cream the butter, oil and sugar together until light and fluffy.
  2. Meanwhile, chop the chocolate and add to the heavy cream in Bain-marie. Mix well until it thickens and your ganache is ready. Keep aside.
  3. Add the eggs little by little and allow to incorporate well by either a hand-mixer or a stand mixer.
  4. Add in the ganache, allow to incorporate well; switch off the mixer.
  5. Add sifted flour and cocoa powder to the batter (Half batch at a time). Fold in using a metal spoon or a spatula.
  6. Using an ice cream scooper, scoop the batter into the paper cases inside a muffin tin ( The muffin tin gives the muffin a support and allows it to rise well).
  7. Bake for 15-20mins at 180 C on middle shelf.
  8. For the cream cheese frosting, whisk the butter until pale, add in the cream cheese and beat for around 10mins. Add the icing sugar little by little until well incorporated and finish by adding 2-3 drops of vanilla essence. [ Due to temperature, if the frosting is a bit liquidy, add a few Tbsp of icing sugar or if a bit too stiff for a frosting, add 1-2 Tbsp of milk]. Be sure to scrape well the sides in between.
  9. Decorate and refrigerate until consumption.

 

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Creme Brûlée Tart

Creme Brûlée? Tart?

These were the two questions that cropped up when it came to me deciding for what to actually make…

Why not a creme brûlée tart then?

Can’t doubt your choice when you hear that crack on that caramel, followed by a creamy pudding and a buttery pastry. Such a beautiful marriage of a velvety filling with a crisp case.

The best part is that it can be prepared in advance, kept in the fridge, and bruleed at the moment of service.

Be sure to give this one a try.

VanillaBruleeTart.jpg

Ingredients: [Makes aprox 6 pieces]

  • Short Crust Pastry

175g plain flour

125g unsalted butter

25g icing sugar

1 egg

 

  • No Bake Creme Brûlée

3 Tbsp sugar

1 Tbsp corn starch

Pinch of salt

3 large egg yolks

450ml whipping cream

1 Vanilla pod

Extra sugar for torching

Procedure

  1. For the short crust pastry; Rub in the butter into the flour until breadcrumb like is formed. Add the egg and knead lightly to form a dough( If the dough is still dry, add around 1-2 Tbsp of cold water). Refrigerate for around 10mins then roll and cut according to the size of the tin. Transfer to greased tin and  bake blind for 20mins  at 180 C [ Bake blind is the action of baking the case for 10mins with beans inside and baked for a further 10mins without the beans]
  2. For the no-bake creme brûlée, start by mixing the sugar and the cornstarch together and cream it with the yolks. Mix in the whipping cream and beans of the vanilla pod. Stirring constantly in between, allow the mixture to come to a boil and once it starts thickening, turn off the heat and strain the mixture.
  3. Once the cases have been cooled, fill with vanilla cream and refrigerate for a minimum of 2hours. At the moment of consumption, sprinkle the top with sugar and blowtorch to brûlée the top.

 

 

***Disclaimer: All of the above contents are mine. Replication of these is prohibited.

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