Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Tuesday, 9 February 2016

Eggless Pancakes with Strawberry, Mango and Chocolate Sauce.

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Eggless Pancakes
Delicious eggless pancakes served with fresh strawberries and mango and drizzled with chocolate sauce.
  • 1 cup Plain Flour
  • 1 tablespoon Sugar
  • 1 teaspoon Vanilla
  • 2 tablespoons Melted Butter
  • Pinch of salt
  • 1 cup Skimmed milk
  • few squirts Sunflower spray oil
  • 10 Fresh strawberries diced
  • 1/2 cup Fresh mango diced
  • 3 tablespoons Chocolate sauce
1. In a large bowl add the flour, sugar, melted butter, vanilla, salt and milk and whisk the mixture together.Cover and leave to rest for 1 hour2. Heat a non stick pan and spray with sunflower cooking spray.3. Pour a ladle of pancake batter and swirl it around to form a thin pancake.4. Cook on medium heat until bubbles form and then flip the pancake. Transfer the cooked pancake on to a piece of greaseproof paper and cover and keep warm.5. Repeat for rest of batter.To serve place a pancake on a dish folded into quarter and spoon some chopped strawberries and mango on it. Drizzle with chocolate sauce.
Prep time: Cook time: Total time: Yield: Serves 4

Sunday, 16 February 2014

Ginger and lemon cheesecake

Spicy ginger nut base with a tangy lemony creamy filling makes these cheese cakes decadent and tasty.

For the base:

250 grams ginger biscuits
100g butter melted

For Filling:

250g cream cheese (Italian mascarpone)
100g icing sugar
50 ml double cream
1/2 teaspoon lemon essence
½ teaspoon lemon zest

For Garnish:

White chocolate swirls and milk chocolate lemon chocolate segments


Make the base:

1. Put the biscuits in a plastic food bag and crush to make crumbs using a rolling pin.
2. Transfer the crumbs to a bowl and then pour over the melted butter.
3. Mix thoroughly until the crumbs are completely coated and you have a coarse sand like texture. 
4.Spoon the mixture into 6 individual serving glasses to form a layer approx 1.5 inches thick. Chill in the fridge for 1 hour to set firmly.

Make the filling:

5. In a bowl add the cream cheese, the cream, the lemon essence, lemon zest and the icing sugar. 
6. Whisk the mixture thoroughly until it’s thick, smooth and creamy. Place a star nozzle in a large piping bag and fill it with the mascarpone mixture. Keep aside in fridge until ready to use.
7. Remove the biscuit filled glasses from the fridge and pipe a generous layer of the mascarpone mixture on onto the chilled biscuit base. Return the glasses to the fridge to chill for 1 hour.

8. To serve garnish with some white chocolate swirls and lemon chocolate segments.

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