Lemon & Blueberry Mini Cheese Cake

I love Lemon and blueberries combination. They are in season right now and are so fresh and sweet. One day surfing the net I came across this recipe and decided to give it a try. I love cheese cake and these bite size bites are delicious that one cant stop eating.

Ingredients:

Graham Cracker Crust:

• 8 regular sized Graham crackers
• 2 tbsp unsalted butter melted
• 3 tsp sugar
• 1/2 tsp Pure Vanilla Extract

Cheese Cake Filling:

• 2 Packages (8 oz of cream cheese softened)
• 2/3 cup sugar
• 4 Eggs 
• 2 tsp Pure Vanilla Extract
• 2 tsp Lemon extract
• 1/2 tsp fresh Lemon Zest
• 1 cup fresh blueberries

Direction:

1. Heat oven to 325 F. Crush graham crackers in a plastic bag and a rolling pin. Pour graham crackers crumbs into a medium size bowl and add melted butter. Mix thoroughly, then add sugar, vanilla extract & mix again.
2. Place cupcake liners in a muffin tin.
3. Using a small spoon, add two scoops of the crumbs mixture into each liner. Using your fingers press down the crumbs along the side of the cupcake liners. Bake for about 5-6 minutes, allow it to cool and set aside.
4. Add cream cheese and sugar into a large mixing bowl. Using the electric mixer beat the cheese and sugar till smooth and fluffy. Add eggs, vanilla extract and lemon extract, beat until thoroughly combined.
5. Add blueberries and using a spatula fold them into the batter.
6. Using 3tbsp cookie scoop, scoop the cheesecake mixture into the cupcake liners and bake it for 20-25-minutes.
7. Remove it from the cupcake tin and allow it to cool on a cooling rack for 20 minutes.
8. Refrigerate it for at least 4 hours or over night.

Heat oven to 325°F. Crush graham crackers in a plastic zippered bag and a rolling pin. Pour graham cracker crumbs into a medium-sized mixing bowl and add melted butter. Mix thoroughly, then add sugar vanilla extract and mix again.
Place cupcake liners in a muffin tin. Using a small spoon, add about two scoops of the graham cracker crumb mixture into each cupcake liner. Using your fingers, smash the crumbs down and along the sides of the cupcake liners. Bake for about 5 minutes. Allow to cool and set aside.

Read more at http://www.thelittlekitchen.net/lemon-blueberry-mini-cheesecakes-recipe/#fDAqzCwIipiduZck.99

Raw Mango Juice (Keri No Baflo)

I grew up in Gujarat, where this drink is called "Kachi Keri No Baflo", Kachi means Raw or unripe and Baflo means something made into liquid after it has been boiled. I remember drinking this on hot summer days after I came back from school. It is refreshing and has a different taste to it than any other drink.
You can store this drink in the fridge for 4-5 days.

I have tried to master many recipes, but this one has come out really great and have had friends tell me that this drink takes them back home and reminds them of their childhood.

Ingredients:

• 1 large unripened mango
• Roasted cumin powder – 2 teaspoons
• Crushed black pepper powder – ½ teaspoon
• Black salt – 2 teaspoons or to taste
• Salt – to taste
• Jaggery – 2 tablespoons or to taste
• Water – 3 ½ cups

Method:

1. Pressure cook the unripe mango, let it cool completely.
2. Then peel the skin off. Skin should come off very easily.
3. Roughly chop the pulp - most of it will be mushy.
4. Add pulp to a blender with roasted cumin powder, black salt, black pepper powder and salt.
5. Add Jaggery.
6. Blend mixture to a smooth puree.
7. At this point, the mix can be refrigerate if making drink later. Or if making right away then add about 2 tablespoons of pulp to the glass.
8. Add some ice cubes.
9. Add chilled water, and stir. (You can also add water to the pulp and refrigerate before serving).
10. Garnish with some roasted cumin powder and serve. 

Southwestern Quinoa Bites

My husband is such a foodie! Every now and then he will send me recipes that interest him. This is one of them. I must say that we all loved the bites a lot.
My husband and I enjoy Quinoa but the kids don't fancy it much, so I find different ways to make it interesting for them. This recipe got them excited mainly because of the presentation, and paired with avocado dipping sauce or guacamole (which the kids love) makes it an easy sell to them. 


This Recipe will make 14 bites

Ingredients

• 1 shallot, chopped
• 1-2 jalapeno (or according to taste), seeded and minced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 cup cooked quinoa (cook in vegetable broth)
• 1/2 cup zucchini - leftover pulp from juicing (if you do not have a juicer at home, simply use grated zucchini)
• 1/4 cup organic corn kernels
• 1/4 cup black beans
• 2 tbsp all purpose flour
• 1 tbsp corn starch + 2 tbsp water – allow 5 minutes to thicken
• 2 tsp milk
• Salt black pepper and red chilli flakes to taste ( I used Peri Peri salt) 
• Handful of finely chopped cilantro

 For the breading:

• 1 cup crushed gluten-free cereal or breadcrumbs
• 1/2 tsp dried oregano
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• dash of cayenne pepper

Method:

1. Heat 1 tbsp. olive oil in a medium skillet and sauté the shallot, garlic, ginger, and jalapeno until translucent. Remove from heat.
2. Combine all of the ingredients together for the quinoa bites in a medium bowl. 
3. In a shallow bowl, whisk the breading ingredients until combined.
4. Form into balls with hands and then roll in the breadcrumb mix that should be put in a shallow bowl.
5. Place into skillet and cook on all sides until golden brown.
6. Allow oil to drain on a paper towel-lined plate and sprinkle salt to season immediately.
7. Serve with avocado dipping sauce or guacamole.

Mushroom Bruschetta

Best Part of traveling, for me, is that I can try different dishes.  During my recent visit to London, UK,  I ate this dish at a Pizza place and immediately fell in love with it. After coming home, I decided to give it a try. My recipe is very close in taste to the one I ate. If you are a mushroom lover you will love this dish. Its creamy, tangy, spicy, and hearty.

Ingredients

• 2 ciabatta bread loafs
• 1 small red onion, sliced
• 500g mixed mushrooms, sliced
• Olive oil to fry
• 1-2 cups of Bechamel sauce (see ingredients list below)
• Balsamic vinegar (I used pomegranate Balsamic) 
• Fresh parsley to garnish
• 1-2 tsp garlic, minced
• salt and pepper to taste

 

Method for Bechamel Sauce:

• 5 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• coarse salt, black pepper and red pepper to taste
• 4 1/2 cups whole milk

Bechamel sauce Directions:

1. In a medium saucepan, melt butter over medium.  
2. Add the flour, season with salt, black pepper and red chilli flakes and cook, stirring, until mixture is pale-golden with a nutty aroma - about 4 minutes. 
3. Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth. 
4. Cook, whisking constantly, until sauce comes to a boil and thickens -about 10 minutes. 

 Assembly of the Bruschetta:

1. Preheat oven as directed by bread instructions and heat the bread. 
2. Heat the oil in a frying pan, fry the onions, mushrooms and garlic, season with salt and pepper. 
3. Add the Bechamel sauce and remove from heat and stir.
4. To assemble, place bread on serving dishes, spread the the mushroom mixture. 
5. Sprinkle parsley on top and enjoy!

Cashew Tofu

This dish is fast to cook. Once you get the Hoisin sauce, cashews and tofu, the rest of the ingredients can be found in your pantry, so if you were having a hard time figuring out what to make for dinner, this dish is perfect, and quick to whip up.

Ingredients:

• 1 block (approx. 14 oz) of tofu
• 1 jar Hoisin sauce
• 1 Tbsp soy sauce (or tamarind)
• 4-5 green onions stalks sliced thin (green and white part)
• 3 large cloves fresh garlic, minced
• about the same amount of fresh minced ginger
• 3/4 cup cashews
• 2 tsp sesame oil
• optional vegetables (water chestnuts, snow peas, bean sprouts, broccoli)

Method:

1. To prepare the tofu, slice it into about 1/2 inch thick slices.  Press the cubes between paper towels or a kitchen towel to get as much of the water out of as you can.
2. Then put a few tablespoons of oil in a non-stick fry pan and cook the tofu on med-high until it's browned and crispy on the outside.
3. This makes it taste much better than mushy tofu.
4. After the tofu is cooked, add the garlic, ginger, cashews onions, soy sauce, and sesame oil.
5. Cook them on med-low to med heat for a minute to let the flavors come out.
6. Then add enough hoisin sauce to cover everything.
7. Depending upon how thick the hoisin is, I usually add a little water to thin it out.
8. And add any other vegetables you want now and stir it up. 
9. Add the soy sauce or tamarind paste.
10. I like to add some hot chilis to mine for added heat.
11. Adjust the ingredients as you like.

Chocolate Ginger Pudding

 

What can sound more comforting than Chocolate pudding?  This recipe combines that comfort with one of my favorite flavors - ginger. 

Ingredients

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/3 cup unsweetened cocoa powder
• 2 1/2 cups milk
• 4 large egg yolks (you can use egg substitute)
• 2 tablespoons unsalted butter, cut into pieces
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/4 cup chopped crystallized ginger

Directions

1. Place a fine-mesh sieve over a medium bowl; set aside. 
2. In a medium saucepan, off heat, whisk together sugar, cornstarch, cocoa powder, and salt. 
3. Very gradually (a few tablespoons at a time) whisk in the milk, taking care to dissolve the cornstarch. Whisk in egg yolks or substitute. 
4. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. 
5. Reduce heat to low; still whisking, cook 1 more minute. Remove from heat; immediately pour through the sieve into bowl. 
6. Stir butter and vanilla into hot pudding.
7. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth. 
8. Mix 1 teaspoon ground ginger into the cooled Chocolate Pudding. Garnish with 1/4 cup chopped crystallized ginger

Chocolate Cinnamon Fudge

This Fudge tastes as good as it looks and it is so easy to make. I got inspired to make this while watching Giada one day. Just the  bittersweet chocolate was used in the original recipe but after playing around with the recipe I modified it with a mixture of semisweet and bittersweet chocolate.

Ingredients:

• Butter, for greasing the baking pan
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 pound (about 1 cup of each Semisweet & bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) 
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• Kosher or flake salt - optional

Method:

1. Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
2. In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. 
3. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). 
4. Using a spatula, scrape the mixture into the prepared pan and smooth out the top.
5. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
6. Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. 
7. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.