Lemon Cheesecake

Serves 8

Ingredients:

1 cup sweet biscuit crumbs (crushed Marie Biscuits would do)

½ cup butter, melted

2 * 250g Philadelphia Cream Cheese, softened at room temperature

2 teaspoons gelatin, dissolved in ¼ cup boiling water

1 * 400g can sweetened condensed milk

½ cup lemon juice

2 tablespoons grated lemon rind

Method:

1. Mix biscuit crumbs with melted butter and press into base of a 20cm pan and chill.
2. Using an electric beater, beat the cream cheese until smooth and mix in the gelatin, condensed milk, lemon juice and rind.
3. Pour the mixture onto crumb base and place in the fridge for around 2-3 hours or keep it overnight.
4. You can top the dessert with some canned or fresh fruits and then serve.  

Golden Fried Baby Corn (Baby corn Pakodas)

 Ingredients:

100 gm baby corn-husked a plastic/paper bag-with 1 tbsp flour and ¼ tsp black pepper

Batter

¼ cup flour

½ tsp garlic paste

½ tsp ginger paste

¼ tsp salt or to taste

1 egg-separated

Oil for deep frying

Method: Put the corn into the bag. Shake to coat well.

Batter: Mix flour, salt and egg yolk and blend to a thick batter adding water, if need be. Heat oil for frying and whip the egg whites to stiff peaks and fold into the butter.

(This has to be done just before frying so that the egg whites do not settle down).

When the oil is hot (a drop of batter dropped in should come up at once), dip corn, one at a time into the batter and drop into the hot oil.

Tun over and lower heat and let fry to golden brown. Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.

 

Mango Mousse

Ingredients:

2 cups mango pulp-sieved

1 cup cream –chilled

1/8 tsp cinnamon powder

1 tbsp gelatin

2 tbsp lemon juice

¾ cup sugar

½ cup water at room temperature

4-6 short, transparent glasses to set the mousse

Mango slices to garnish

Method:

Put mango pulp, cinnamon and ½ cup sugar into the small pan.

Sprinkle the gelatin over the ½ cup water and let it soak.

Heat mango mixture over low heat, stirring all the time, till warm.

When warm, add the soaked gelatin and continue stirring till it reaches a coating consistency.

Remove from heat, mix in the lemon juice, pour into the individual glasses and leave to cool.

Beat the cream and the remaindered sugar till it holds shape.

Put the cream in a piping gun or polythene bag and pipe decoratively to cover the mango.

Garnish with mango slices, chill and serve

Irish Coffee Brownies

36 brownies
Prep: 25 minutes
Bake: 15 minutes
Ingredients:
 
1-1/4 cups granulated sugar
¾ cup butter or margarine, softened
½ cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ cup milk
¼ cup Irish whiskey
2 tablespoons instant coffee crystals
1 cup chopped cashewnuts
2-1/2 cups sifted powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon Irish whiskey
1-1/4 teaspoon vanilla
3 to 4 tablespoons brewed coffee 
chopped cashenuts (optional)

Directions:
 
1. Heat granulated sugar, butter or margarine, and ½ cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined.

2. Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and ¼ cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stair in nuts. Pour into a greased 15*10*1-inch baking pan.

3. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

4. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoons Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.

5. If desired, sprinkle with additional chopped nuts. Makes 36 brownies.

Ginger Snaps

Ingredients:
50 gm butter
50 gm castor sugar
2 tbsp honey
50 gm flour
½ tsp ginger powder
1 tsp rum
Juice ½lime
Whipped cream
Sugared fruit
200 gm quartered strawberries
250 gm halved grapes
1 tbsp sugar
1 tbsp rum

Method:
Melt butter, sugar and honey. Add remaining ingredients and mix well. Grease and flour a baking sheet. Drop mixture in tsp 3” apart. Bake at 170 degrees C for 7-10 minutes till golden in co lour. Remove baking tray from oven, allow it to stand for 1 minute before removing ginger snaps. Roll around a wooden spoon handle. Allow it to set. Fill with whipped cream and serve with sugared fruit. For the sugared fruit, combine all ingredients. Chill for 2-3 hours before serving with ginger snaps.