Sandwich Ice-cream sundae

Here a quick recipe to my not-so-elaborate sandwich ice-cream sundae. Its components along with their links are here,
vanilla Ice-cream
chocolate-ice-cream and
chocolate Ganache

Method;

I had made the vanilla and chocolate ice-cream a day before to simplify the whole assembling process. So on that day I quickly made the chocolate Ganache, (which will take roughly 20 minutes).

Pour the chocolate Ganache over biscuits, followed by tuity-fruity bits.



let it set in the fridge till it's hard enough and does not drips.

Sandwich chocolate and vanilla ice-cream In-between these biscuits and arrange it in a bowl.

Sprinkle tuity-fruity and chocolate crumble to garnish. Refrigerate until set.

you are all set to Indulge in this heavenly dish..! (thank me later :P)

chocolate ice-cream

To make a chocolate ice-cream, all you need is just 3 components, cream, condensed milk and chocolate (obviously) and you are all set to go.

• 2 cups heavy cream
• 1 cup sweetened condensed milk (milkmaid)
• 1 cup chopped chocolate (or chocolate chips)
• 1/2 cup cocoa powder (optional)

  

  Ice-cream sundae with chocolate and vanilla ice cream

Method:

1. Beat cold heavy cream on medium until stiff peaks form.
2. Slowly pour cold condensed milk into it and continue beating. 
3. Stir in chopped chocolates and cocoa powder (if you want to make it more chocolaty).
4. whisk again on high speed until the mixture is thick and stiff peaks are formed.
5. Freeze at least 3 hours. When it is half set, take it out and whisk again on high speed so that no crystals are formed and it's nice and creamy. Enjoy your ice-cream right away or you can store it up to for 2 weeks in an air-tight container.
   
   
   
   

Chocolate Ganache

I was making a sandwich ice-cream sundae and chocolate ganache was a component in it. Enjoy your Sunday with this homemade sandwich ice-cream sundae.

For the chocolate ganache you will just need two components;

• Chocolate or chocolate chips (semi-sweet preferably) and
• Heavy cream

Method:

1. Heat the cream for about 5 minutes or until it starts to simmer, stirring occasionally. Turn off the flame and fold in chopped chocolate or semi-sweet chocolate chips till you get a smooth texture.
2. Let it sit for 5 minutes. (it will get thicker as it cools down).

Servings: you can top your cake and ice creams (like how I did) with it or mix it with latte to get a tasty mocha in no time.

I have spread it evenly over biscuits to make an ice-cream sundae, like this:

oats chocolate cup cake

Serves- 6
cooking time- 20-25 minutes at 180-degree celsius
Preparation time- 10 minutes.

well, this is similar type as my oats coffee mug cake, infant I made it on the same day to last me for a week. the only change I did was to replace coffee with cocoa powder and increased the quantity of ingredient used obviously. with these, I think I am sorted for this week at least :p

Ingredient:                                                                                                                                  

Oats (preferably powdered) –  1 ½ cups

Baking powder- 1/2 teaspoon
Baking soda- 1/4 teaspoon

Sugar (preferably powdered) - 1 cup

Melted Butter (I have used nutralite) – 3/4 cup

Milk (as required)

Cocoa powder (optional)– 1/2 cup

Egg- 2

Vanilla essence – 5-6 drops.

Method:

1. Mix sugar and butter together. Add whole egg to it one at a time. Whisk the mixture till it forms a dripping consistency. Add vanilla essence to it.
   
2. In a separate bowl, mix oats, baking powder, baking soda, cocoa powder together. Slowly pour the wet ingredients mixture into this bowl, stirring simultaneously so that no lumps are formed.
   
3. Bake it at 180-degree celsius for 20-25 minutes or until a toothpick inserted in the centre comes out clean. Your oats chocolate cupcake is ready to enjoy!!    

note- you can replace oats with refined flour for a regular cake and cocoa powder with coffee powder for coffee cake.

try other variants:
oats-and-coffee-mug-cake.html
eggless-mango-cake-with-chocolate
chocolate-mickey-mouse-cake
choco-lava-cake
eggless-choco-coffee-cake

ICE-CREAM (natural flavours)

Summers are here and so is the time for grabbing some ice cream. This season I thought of making my own different flavoured ice creams (inspired by naturals though). Now that you don’t get Naturals ice cream in Kolkata I thought of being my own chef once more and I must say it wasn’t a difficult job.

All you need is an ice cream base and you can simply add any natural flavour to it. well, I tried few with chikoo,  Nutella, peanut butter, mint and my favourite mango. It all turned great!! Be cautious while buying the whipping cream, it should contain a minimum of 35% fat (45% being the best).  Using Amul fresh cream won’t work as the fat content is less than that. I have used local cream and it turned out well.

To make the ice cream base:

Whip 2 cups of cream at a high speed for about 2-3 mins or until it start to form soft peaks. Pour a can condensed milk (milkmaid) to it. whip again for 2 more minutes and its ready.

To add any fruit flavour like chikoo or mango:

Mix 2 cups of ice cream base with 1 cup of the fruit pulp.

For Nutella, mix fruit jam, or peanut butter: Mix 5 teaspoon of any of these ingredients with 2 cups of ice cream base.

For the mint flavour, you’ll need to 2 teaspoons of concentrated mint extract with 2 cups of ice cream base.

Refrigerating- Once you are done mixing your favourite flavours with the ice cream base, refrigerate in an airtight container for about 4-6 hours. When it is half set, take out the container, whip it again and keep it back in the fridge to set for a minimum of 8 hours. Repeating this procedure twice would make your ice cream more creamy. Enjoy!!

Note- you can also try traditional chocolate and vanilla flavours. For chocolate, you can add 1 cup melted chocolate chips and 1 teaspoon of cocoa powder to the base and 1 vanilla pod would be sufficient for the vanilla flavouring. Follow the procedure for refrigerating thereafter.

oats and coffee Mug cake

How many times throughout the day have we craved for a simple, easy, tasty and yet a healthy snack? Well, the baker in me gave it a thought and came out with this oats mug cake. It requires just 40 seconds at a temperature of 800-degree celsius and preparation would not take more than 2 minutes. So basically here you go with a healthy and tasty recipe in less than 3 minutes. It’s perfect for an anytime snack or even as your version of breakfast oats. This was my perfect solution to everyday breakfast during the morning rush. Although, I would just try to cut down on my calorie intake by reducing the amount of sugar and butter but 1 teaspoon of butter is not going to harm anyone. I used to have it with seasonal fruits like a guava or an apple, making my breakfast a perfect one to start my day. Try it out tomorrow morning and you’ll love it for sure.

Ingredient:                                                                                                                                  

Oats (preferably powdered) – 2 teaspoon

Baking powder- ¼ teaspoon

Sugar (preferably powdered) - 1 ½  teaspoon

Melted Butter (I have used nutralite) – 1 teaspoon

Milk – 7-8 teaspoon

Coffee powder (optional)– ½ teaspoon

Egg- 1

Vanilla essence – 2-3 drops.

Method:

1. Dissolve ½ tsp of coffee powder in 7-8 tsp of milk. Keep aside.
2. Mix sugar and butter together. Add whole egg to it. Whisk the mixture till it forms a dripping consistency. Add vanilla essence and dissolved coffee into it.
3. In a separate cup, mix oats and baking powder together. Slowly pour the wet ingredients mixture to this cup, stirring simultaneously so that no lumps are formed.
4. Bake it at 800-degree celsius for 30 seconds or until the cake just rises up. Your oats cake is ready to enjoy!!    

note- you can replace oats with refined flour for a regular cake and coffee powder with cocoa powder for chocolate cake.

Eggless Mango Cake with chocolate toppings

In accordance with a friend’s suggestion, here I go with my first blog in making those lovely, delicious recipes which we have been enjoying since long.

Experimentation is what I love so be prepared for all the unique new dishes, and I am sure you’re going to love them.

The best thing about summers, for a foodie person like me are mangoes and what better than chocolates to enhance its flavor. So I tried combining the two and it came out really well. Just perfect for my little sweet craving. And they are comfort food too, so I don’t think twice before starting and it tasted really yum!!

It was moist, soft, rich and really very yummy.

I barely got time to click pictures while making, as my friends were getting impatient to dig into it. Just managed few pics at last. Enjoy your cooking and do let me know how it was?

Prepration time: 20 mins

Cooking time: 30-35 mins

Serves: 12

Calories/serving: 158(approx)

Ingredients required:

Maida (flour): 1 cup(100 gm)

Baking powder- 1 tsp

Baking soda- ½ tsp

Sugar(preferably powdered)- 1 cup

Mango-1 medium size

Oil- ½ cup

Vanilla essence- few drops

For toppings

Chocolate- 10-15 grams

Cream- 4 tsp

Method:

·         Sift maida, baking powder, and baking soda together. Keep aside.

·          Peel the mangoes and make it into a paste.

·         Mix sugar and oil in a separate bowl.

·         Add mango paste to it.

·         When the wet ingredients are mixed well, slowly add the dry mixture of maida, baking powder and baking soda to it. Keep Mixing it continuously.

·         Finally beat all the ingredients together and pour the batter into a greased baking container.  (you can use a little butter for greasing).

·         Grate chocolates on top of it.

·         Bake it in a preheated oven for 30 minutes. Or until a wooden pick inserted in the center comes out clean

For toppings:

·         Mix melted chocolate, icing sugar and cream.

·         Mix mango paste, icing sugar and cream.

·         Pour the two mixtures into two different icing bag and you are all set to decorate your cake.

tips-

avoid over mixing as then the cake might sink instead of rising up.

mix it in one direction only. Either from right to left or left to right.

Initially Keep 2 tsp mango paste aside for the toppings.

You can use plastic bag alternatively for pouring in your cream. I had a used milk pouch and it worked the same.

oven fresh

just baked