Tag Archives: no cook dessert

Aug23

Custard Pudding

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Recently I had this custard pudding in a restaurant, as a custard lover, I love this Custard pudding to the core. Not only me, also my kids liked it. Thought of preparing custard pudding at home, it was too good and delicious – a perfect dessert after a heavy meals or biryani. Also a very good source for making kids consume milk and fruits. Let me share the recipe…

Custard Pudding

Custard Pudding

Ingredients:

  • Marie Biscuits – 30 nos
  • Custard – 2 cups
  •   Fruits (Apple, Banana) – each 2 nos
Custard Pudding
Custard Pudding
Custard Pudding

Preparation:

  •   Take a bowl, start layering them with biscuits, break few biscuits and fill them in the gaps (sides).
  •   Peel and finely chop the fruits, add it to the custard and mix well.
  •   Pour the custard over the layered biscuits, leave it for 15 mins.
  •   Refrigerate for 15 to 30 mins.

Serve chilled. You can also serve them at room temperature by topping with vanilla flavored ice cream or fresh cream or caramelized Fruits.

For other dessert recipes, CLICK HERE and for home made Custard recipe Click here.

 

May22

Muddy Custard with Britannia Good Day Chunkies

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Here is one more opportunity for people to meet the amazing hosts of Master Chef Australia – It’s very easy and simple, if you are Britannia Chunkies Lover, it’s much easier for you and no worries if you haven’t tasted yet. Just walk down the street, grab a packet of Britannia Good Day Chunkies from the neighborhood shop and follow the below things:

Step 1: Make an amazing dish with Chunkies

Step 2: Upload a picture of the dish with a Chunkies pack on your FB/Twitter/Instagram account with #ChefsWithChunkies. Also, put up your recipe as a note on FB or on your blog and share the link in your entry. 10 lucky winners stand a chance to meet the Masterchef Australia hosts in person on the 4th of June, 2016!

Stand a chance to meet Master Chef Australia

Stand a chance to meet Master Chef Australia

For contest terms & conditions, refer to this link: https://www.facebook.com/BritanniaGoodDay/?fref=ts

And now here is my entry – Muddy Custard with Britannia Chunkies

The Britannia Good Day Chunkies  is truly unlike any other cookie I have eaten.They are big crumbly cookies loaded with chocolate chips that just melt in my mouth-absolutely delicious!

And so keeping the texture of this Britannia Chunkies in my mind, thought of preparing something related to the term Muddy. As I like custard to the core, thought why not a chunkie custard, which would be a unique, yummy, delicious and heavenly dessert prepared with just two ingredients. This is how my Muddy Custard with Britannia Chunkies came to existence. #ChefsWithChunkies.

 

Muddy Custard with Britannia Good Day Chunkies
Muddy Custard with Britannia Good Day Chunkies

Everyone in our home right from my hubby till my younger one (4 yrs) liked it to the core. The texture was too good with three layers, first one with the crumbles, second one with the original custard, third one with the chunky custard and the fourth one again with the crumbles, topped with pieces of chunkies. Let me share the recipe…

Ingredients:

  • Britannia Good Day Chunkies – 1 pack (100 gm)
  • Home Made Custard – 5 tbsp
Britannia chunkies ground to a fine paste
Getting mixed with custard
Getting layered – First one with Britannia Chunkies Crumble and the second one with Plain custard
Third layer with chunky custard and the fourth layer getting done with Chunky crumbles
Muddy Custard to be refrigerated
Muddy Custard with Britannia Good Day Chunkies

Preparation:

  • Blend 3 Britannia chunkies for almost a min (it will turn to a paste). Transfer it to a bowl and keep it aside.
  • In a bowl, take 2 tbsp of custard, add in the chunky paste and mix well (ensure no lumps should be formed). Keep it aside.
  • Now just crumble 2 Britannia chunkies in a blender for just 5 seconds. Transfer it to a bowl and keep it aside.
  • Take a glass or bowl, first layer it with crumbled Britannia chunkies (it should be like a bed).
  • Then gently drop in the plain custard, level it well, for the second layer.
  • Then gently drop in the chunky custard, level it well, for the third layer.
  • Again sprinkle the chunky crumbles, for the fourth layer.
  • Now break another chunky and top it over the chunky layer.
  • Refrigerate for an hour.

Serve chilled.

Note: I have used home made custard, you can also use the store bought one. For home-made Custard recipe, click here.

Mar31

Mint IceCream

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Want to beat the heat with Ice Cream, but don’t want to go outside the home, here is my No Cook, No Egg, No essence, No food color, Naturally flavored, very easy and simple Ice Cream with fresh home grown Mint Leaves (motivated by NUTTY SQUIRREL) – MINT ICECREAM.

I would say this Mint Ice cream, a perfect coolant to beat the heat. Also being a mint maniac, I liked this to the core. When it comes to Mint Ice cream, I would say the perfect amount of mint should be induced

Benefits of Home-made Ice cream: You can enhance the sweetness as per your taste buds, you can add the perfect the amount of ingredients to enrich your flavor.

Do check out my other summer recipes in this link: https://madraasi.com/recipes/beverages/

Mint Ice Cream

Mint Ice Cream

Ingredients:

  • Mint leaves – 15 sprigs
  • Fresh Cream – ¾ cup
  • Full fat Milk – 1 cup
  • Sugar – ¾ cup

Preparation:

  • Boil the milk and wait until it comes to room temperature.
  • Grind the sugar to a fine powder and keep it aside or you can go for powder sugar.
  • Separate the mint leaves from the stalk, rinse in running water and keep it aside.
  • Take the mint leaves and blend them well by sprinkling a tsp of water to a coarse paste.
  • In a wide mouth bowl, pour in the fresh cream, milk and add in the sugar, whip them just for few mins until fluffy.
  • Pour in the mint paste to the bowl and whip them well for 3 to 4 mins.
  • Pour it to an air-tight bowl and freeze it for almost 8 hrs.
  • Remove it from the freezer (it looks like ice crystals), scrap it.
  • Blend all the scrapped ice (ice crystals) together along with 2 to 3 sprigs of mint leaves (if needed to enhance your taste buds).
  • Blend them nicely as it should be thick and creamy.
  • Again pour it in an air-tight container and freeze for 10 hours.
  • Remove the container from freezer, once the ice cream comes to perfect texture.

Scoop and serve chilled.

Note: You can also have ice-creams with soft and spongy cakes, I like to have vanilla ice-cream with sponge cake. I would prefer to have this mint ice-cream with coffee cake. You can adjust the sugar level (a tsp) as per your taste buds, I have induced medium level of sugar.