This, a wobbly, damn coconutty dessert, spawned in Puerto Rico is more than enough to conclude a meal. This sweet deal also called ‘manjar branco’ is pretty much notorious in Brazil. Add on-s with the fresh coconut milk is vanilla in my recipe, but nutmeg and cinnamon like flavored spices can also be used in here. Tembleque is all about flavor, not it’s sugariness because the fundamental part is coconut milk, which is like a flavor bomb, along with its aroma. So if you get this dessert made by someone else, all you have to do is relax on a chair, close your eyes, have a spoon of it and get yourself lost into the gusto of coconut milk, cinnamon, nutmegs or vanilla or whatever is in there. The recipe is quite simple with a fine outcome. One notable difference is the use of corn flour as a thickening agent instead of the cliché gelatin or china grass used in other puddings. You can even give a topping with chocolate shavings or some fruit coulis freshly made to get diverted from the usual. So,fall in love with this Puerto Rican babe!
- Coconut milk – 1 1/2 cups thick milk or 1 can(13.5 oz approx.)
- Corn starch -1/4 cup (if using corn flour, take 1/4th cup, mix it with some water until no lumps are formed)
- granulated sugar -1/4 cup+2 tablespoon
- salt – a dash (1/8th teaspoon)
- vanilla extract – 1 teaspoon
- cinnamon powder+cocoa powder – 1 tablespoon each, sifted together
- Heat up a heavy sauce pan, add coconut milk and cornstarch, along with granulated sugar, vanilla extract and salt. Stir constantly over a medium-high flame, check not to stick to the bottom, around 4-5 minutes.The consistency must be similar to that of yoghurt, smooth but thick.
- Pour the mixture to the desired clean pudding bowls, keep them in the fridge for around 3-4 hours, until its set.
- This can be served unmolded or molded, your choice. If you want to unmold them, carefully run a knife through the bowl edges and invert them to the serving plate.
- Finish the produce by adding sifted cocoa and cinnamon powder on top! I added dried strawberry to get a contrast.
Bolognese! Pretty sure that the enticing art of meat, passata, a few vegetables and wine gonna fill your head! What happens if there’s mushroom in the recipe? Double the bang! This is one of my treasured recipes penned by Linda Fraser, complete vegetarian recipe with no wine but, a gorgeously palatable main course for dinner! With a precise list of ingredients and some fresh spaghetti, run to your kitchen and get yourself an Italian dinner!
- button mushrooms – 450 grams, quartered
- olive oil – 1 tbsp
- onion -1 medium, chopped
- garlic – 4 cloves, crushed
- tomato purée – 1 tablespoon
- can chopped tomatoes -400g
- oregano/mixed herbs – 3 tablespoons
- spaghetti -450 grams
- salt and pepper
- parmesan shavings, to serve
- Heat a large pan, add the oil. Throw the onion and garlic, cook for 2 minutes.
- Add the mushrooms and cook it again over a medium-high flame stirring constantly for another 4-5 minutes.
- Stir in the tomato purée, chopped tomatoes and 1 tablespoon of oregano. Cover and cook for 5 minutes.
- In the meanwhile, in a large pan of salted water, cook the spaghetti until its tender. Drain, run it through cold water and set aside.
- Now, remove the mushroom mix pan from the flame, seasoning it with salt and pepper. Add the mixture to the spaghetti, tossing well.
- Serve along with some parmesan shavings and 2 tablespoon of oregano.
If you are up for a lousy and sluggish day to do anything but hungry, this is something to hook up on since mine was the same. This is also a handy way to use up the unconsumed and unused vegetables/meat/eggs, which you will probably sit there thinking how to finish them off! Edit the recipe yourself by adding your choice of sauces (homemade/storebought),protein and herbs. I open the fridge every single time, picks whatever thing is left there, chop it and throw onto it. You can even get a 30 minute nap-time before this gets ready! So I added the vegetables, eggs, mixed everything, placed it in the oven, put timer, took a nap, woke up, ate and again went back to bed. Try this and experience the same!
- medium sized eggs – 2
- onion, chopped – 1/2 medium
- mushroom quartered – 100 grams
- peppers – 1 small
- garlic chopped – 2 teaspoons
- ginger chopped – 1 teaspoon
- spring onion, oregano, herbs of your choice – as required
- sauce of your choice(i added Thai chilli garlic) -1 tablespoon
- olive/vegetable oil – 1 tablespoon
- Preheat oven to 170 degrees.
- In a sauté pan, add the oil, when heated, add garlic and stir for 1 minute. Then add the mushrooms, stir fry till it gets browned on the sides.
- Now add the onions and peppers and other vegetables you chose, stir fry until at least half done, add some salt.
- In the meanwhile, take a clean dry bowl and break open 2 eggs, add some salt and whisk until its all uniform. Add crushed pepper if necessary
- Brush your ramekin with some oil or spray cooking butter. Pour the egg mixture till half of the dish. Add the sautéed vegetables and mix it gently, until its 3/4 the dish. Repeat for the other ramekins.
- Sprinkle good amount of herbs and spring onions on top, bake them for 30 minutes or until its crisp on top. The cake testing trick works here as well! Flip them out of the ramekins carefully.
- Add extra herbs if required and consume it warm.