Mango ice cream

Mango ice cream recipe

Ingredients

• 300 ml cream ( 1.5 x amul packages)
• 360 ml (1.5 cup) mango pulp
• 30 ml (2 Table spoons ) lemon juice
• 270 ml (1 cup 2 Tbsp) sugar

Procedure:

• Put ice cream container in freezer overnight.
• Mix sugar with cream.  Chill in freezer for one hour. Don't over chill otherwise ice cream will have ice and won't be smooth. 
• Make pulp and put in freezer as well for one hour.
• When pulp and cream is sufficiently chilled, mix cream and pulp. Add this mixture to ice cream container. Add lemon juice.
• Process for 20 minute

Mango Kulfi

Mango kulfi Ingredients 1 can condensed milk 2 cups heavy cream 2 cups mango puree 1.5 cup cashew/pistachio/almond pieces Mix the condensed milk, cream and mango puree. Chill for 30 mins in the freezer. process through ice cream maker for 20 mins. Add the nut pieces and process for another 5 minutes.

One minute chocolate cake

Single serve recipe

• 1 tablespoon plus 1 tsp cocoa powder

• 3 tablespoons plus 1 tsp spelt flour (or white, or Arrowhead Mills gf)

• 1/8 tsp salt

• 2 tsp sugar or evaporated cane juice (edit: xylitol works as well)

• 1/4 tsp baking powder

• 1 stevia packet (or 1 tablespoon more sugar)

• 2-3 tsp coconut oil or vegetable oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)

• 3 tablespoons milk of choice (I used almond milk)

• 1/2 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it). 

Vegan Pumpkin pie

Tried a new recipe from wholefoods blog, turned out well.

I used the Trader Joe's frozen pie crust dough and followed the baking instruction for crust from that.

Ingredients: 

• Crust
• 2 1/2 cups all-purpose flour
• 1/2 cup pecan pieces
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup non-hydrogenated vegetable shortening
• Filling
• 1 (16 ounces) package extra-firm lite silken tofu, drained
• 1 (15 ounces) can pumpkin purée
• 1/2 cup sugar
• 1/4 cup plus 2 tablespoons maple syrup, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup pecan halves, divided
• Non-dairy topping (optional)

Method: 

For the crust, pulse flour, pecans, salt and sugar in a food processor until pecans are finely ground. Add shortening and pulse until almost combined, then add 3 tablespoons ice water and pulse until just blended. Gather dough into two balls then press each into a disc. Wrap each in plastic wrap and chill for several hours until firm. 

When ready to make the pie, set one disc out at room temperature for 15 minutes to soften slightly. On a floured surface, roll out dough into a (10- to 11-inch) circle and carefully transfer to a (9-inch) pie plate. Press crust back together where needed and crimp edges as desired; chill until ready to use. (Reserve remaining pie dough for another use.)

Preheat oven to 400°F. For the filling, blend tofu in a food processor until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth; set aside. 

Reserve 8 pecan halves as a garnish then toss remaining pecans with remaining 2 tablespoons syrup and arrange evenly on the bottom of the pie shell. Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour. 

Set pie aside to let cool then top with non-dairy topping, if you like, and decorate with reserved pecans.

Orecchiette With Swiss Chard, Red Peppers and Goat Cheese

This one is from The New York Times

http://www.nytimes.com/2011/03/28/health/nutrition/28recipehealth.html?ref=chard

When making this easy pasta, be sure to cut the sweet bell peppers into very small dice; that way, they’ll lodge in the hollows of the orecchiette, along with the chard and goat cheese.

3/4 pound Swiss chard (1 bunch), stemmed and washed in two changes of water

1 tablespoon extra virgin olive oil

2 red bell peppers, cut in small dice

Pinch of red pepper flakes (optional)

1 to 2 garlic cloves (to taste), minced

Salt and freshly ground pepper

1 teaspoon chopped fresh marjoram

3/4 pound orecchiette

2 ounces goat cheese, crumbled (1/2 cup)

1. Begin heating a large pot of water while you stem and wash the chard. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the chard. Blanch the chard leaves for one to two minutes until tender. Using a skimmer or a slotted spoon, transfer the chard to a bowl of ice water, then drain and squeeze out excess water. Chop medium-fine. Keep the pot of water at a simmer.

2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the bell peppers and the red pepper flakes. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, and stir for half a minute. Then stir in the chopped chard and the marjoram. Stir together for a few seconds, then turn the heat to very low.

3. Bring the water in the pasta pot back to a boil, and add the orecchiette. Cook al dente, following the timing instructions on the package. Add about 1/2 cup of the pasta water to the pan with the chard and peppers. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, pepper and goat cheese mixture. Serve hot.

Yield: Serves four.

Advance preparation: You can make this through Step 2 several hours before cooking the pasta. The pepper and chard mixture can be stored in the refrigerator for a couple of days and reheated.

Watermelon Baby

Prachi's first decorated cake