Recipe For Apricot & Root Veg Cake With Honey Yogurt Icing

“Gorgeous root vegetables keep this cake deliciously soft and add a subtly sweet, earthy flavor, while apricots and pumpkin seeds give it a lovely texture. The creamy, slightly tangy yogurt icing rounds it off perfectly. ”

Ingredients:

* 70 ml cold-pressed rapeseed oil, plus extra for greasing
* 2 medium carrots, (100g)
* 1 beetroot, (100g)
* 2 parsnips, (100g)
* 1 orange
* 120g quality maple syrup
* 2 large free-range eggs
* 150g wholegrain spelled flour
* 1 pinch of mixed spice
* 1 teaspoon baking powder
* 60g dried apricots, preferably sulfured
* 40g pumpkin seeds, plus extra to decorate
* Edible flowers, to decorate (optional)

Yogurt & Honey icing

* 150g cheese cake

* 150g Greek-style natural yogurt

* 25g clear runny honey
* ½ teaspoon quality vanilla extract
* 1 lemon

Method:

* Preheat the oven to 180ºC/350ºF/gas 4. Grease the base and sides of an 18cm loose-bottomed cake tin with a little rapeseed oil, and line the base with baking paper.

* Peel and grate the carrots, beetroot, and parsnip into a large bowl. Finely grate the zest of the orange and add two-thirds to the veg (reserving the rest for the frosting) along with the maple syrup, eggs, and rapeseed oil. Fold in the flour, spice, baking powder and a pinch of salt.

* Finely dice the apricots, then add to the bowl along with the seeds. Mix everything until well combined.

* Pour the mixture into the prepared tin and bake for 35 to 40 minutes, rotating the tin after 20 minutes, until the top is light pinky-golden and bounces back when pressed lightly, and a skewer inserted into the center comes out clean. Leave to cool in the tin.

* Meanwhile, to make the icing, whisk together all the ingredients except the lemon, and most of the reserved orange zest, until completely smooth. Squeeze in a tiny bit of lemon juice and whisk in. Cover and pop in the fridge until needed.

* When the cake is completely cool, transfer to a plate or stand, then finish with the icing, smoothing it all over the top of the cake with the back of a spoon.

* Decorate the cake with the remaining orange zest, extra pumpkin seeds, and edible flowers, if you like, then serve.

* This cake can be kept for up to five days in a sealed container in the fridge.

There You Go...!!!

Recipe For Appleberry Pie

“Loads of filling and seasonal berries give the great British apple pie an American feel ”. Even though it has a strong British heritage, America has embraced the apple pie to the point that it’s now considered a quintessentially American dessert. American pies often look like the ones from those Desperate Dan comics – big, robust and full of attitude. It is now also cooked in India, very few people know about this dessert. "Mom's Magic Food" presents you the delicious pie that you can't wait to eat a bite.

Ingredients:

For the pastry:

* 500g plain flour, plus extra for dusting
* 100g icing sugar
* 1 pinch sea salt
* 250g unsalted butter, chilled and cut into cubes
* 2 large free-range eggs
* 1 splash milk

For the filling:

* 10 Granny Smith apples, peeled, cored and halved, 3 sliced
* 2 oranges, juice and zest of
* 7 heaped tablespoons caster sugar
* 400g huckleberries or blueberries
* 1 heaped tablespoon plain flour
* 1 large free-range egg, beaten
* 1 small handful demerara sugar
* Good-quality vanilla ice cream, optional, to serve
* Cream, optional, to serve
* Custard, optional, to serve

Method:

* You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour, icing sugar and salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs.

* Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough.

* Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 1 hour.

* Meanwhile, put the apples into a large pan with the zest and juice of 1 orange, a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmer on a medium heat for 10 minutes, until the apples have softened but still hold their shape.

* Remove from the heat and leave to cool. Scrunch a handful of berries in a bowl with the remaining caster sugar and the zest and juice of your remaining orange. Add the rest of the berries. Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside.

* Preheat your oven to 180ºC/350ºF/gas 4. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28cm in diameter. Flour a clean surface and a rolling pin.

* Cut off a third of your pastry and put that piece to one side. Roll the rest into a circle just over 0.5cm thick, dusting with flour as you go. Roll the circle of pastry up over your rolling pin, then gently unroll it over the pie dish.

*  Push it into the sides, letting any excess pastry hang over the edge. Tip in the fruit filling and brush all around the edge of the pastry with some of the beaten egg. Roll out the smaller ball of pastry about 0.5cm thick and use your rolling pin to lay it over the top of the pie.

* Brush it all over with more beaten egg, reserving a little. Sprinkle with the reserved crumble mixture and the demerara sugar.

* Fold the scruffy edges of pastry hanging over the sides back over the pie, sealing the edge by twisting or crimping it as you like. Brush these folded edges with your remaining beaten egg. Using a small, sharp knife, cut a cross into the middle of the pie.

* Place on the bottom of the oven and bake for 45 to 55 minutes, until golden and beautiful. Serve with ice cream, cream or custard.

Your Dessert Is Ready...!!!

How To Make Turkish Delight Or Loukoums

Turkish delight or Loukoums is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are mostly flavored with rosewater, mastic, Bergamot orange, or lemon.

The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar, to prevent clinging. Other common flavors include cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive.

Ingredients:

* 1 to 2 tbsp. Of rose water
* 4 glasses of sugar
* 4 glasses 1/2 water
* 1 C. Coffee lemon juice
* 1 glass of cornflour
* 1 C. Coffee cream of tartare (powder)
* Red dye
* 1/2 glass of grilled almonds and chopped
* 3/4 glass of icing sugar
* 1/4 glass of additional cornflour

Method:

* In a heavy saucepan, combine the sugar, 1glass 1/2 of water and lemon juice. Slowly stir gently until the sugar melts, removing the sugar from the pan with a brush dipped in cold water. Bring to a boil at 115 ° C and remove from heat.

* In another heavy saucepan, combine cornstarch, tartar cream and a glass of water to get a smooth cream.

* On the other hand, boil 2 cups of water, add them to the pan with cornstarch and cook over medium heat, stirring constantly until the mixture thickens. Use a whip if necessary.

* Gradually pour the hot syrup. Bring to a boil and let cook for 1h15. Stir occasionally with a wooden spoon to have a pale yellow blend. It is very important to stir.

* Add the rose water, according to taste and a few drops of red dye for a pale pink. If you want, you can add the almonds. Remove from the fire.

* Pour into a square cake pan of 23 cm and let rest in the fridge for 12 hours to make.

* After 12 hours spent resting, remove Turkish delight and cut them with an oiled knife. Mix the cornstarch with the icing sugar on a flat plate and soak your loukoums in the mixture of icing sugar and cornstarch.

* You can enjoy your Turkish delight with a good mint tea or a coffee!

Keep Turkish Delight in an airtight container with the remaining sugar between layers...!!!

How To Make Cheesecake With Speculoos

It is a typical American recipe! It's a super easy recipe,  it is really delicious, and it would be too bad to miss.

Ingredients:

* 200g of crumbled speculoos (or small butter)
* 60g butter (lightened if possible) melted
* 700g of white cheese 0% of MG
* 3 c. Liquid sweetener (or use powdered sugar)
* 1 C. Tablespoons flour
* 1 egg
* 20 cl liquid cream 3% mg

Method:

* Preheat oven to 180 ° C.

* Take preferably a silicone mold of small diameter but high-sided so the cheesecake can have a nice thick. If you do not have a silicone mold, use parchment paper to facilitate the demolding of your cheesecake.

* Crumble cookies: you can mix them or put them in a freezer bag and cut to pieces with a roller, a glass or a tin for example.

* Once the cookie crumbs, add melted butter and mix to obtain a smooth mixture. Line the bottom of the mold with this mixture: be sure to flatten it with the back of a tablespoon. The mixture must be evenly distributed.

* Put the mold in the refrigerator.

* Then mix in the bowl cheese, cream, sweetener (or sugar), flour, then the egg, then pour into the pan on the biscuit.

* Bake for about 50 minutes. The cheesecake must be firm.

* Allow to cool and then unmold.

You can eat it as it is, but with a little caramel, coulis is excellent...!!!

Yummy Pastry Flan Recipe

The pastry is a dough of flour, water, and shortening that may be savory or sweetened. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling.

Ingredient:

* 1 roll of sanded dough
* 15 cl liquid cream
* 60 cl of milk
* 3 eggs
* 130g of sugar
* 60g cornflour
* 1/2 sachet of vanilla sugar
* Mixed fruits

Method:

* In a saucepan, bring the milk to a boil with 75 g of sugar.

* In a bowl, whisk the eggs with the remaining sugar, cornstarch, and vanilla sugar. Incorporate the liquid cream and mix. Add the hot milk, stirring constantly, then transfer to the pan. Bring to a boil for 1 min. Stirring with the whip.

* Preheat the oven 210 ° C.

* Unroll the pastry in a pie pan. Cover with hot cream, smooth and reserve.

* Bake for 20 min. Then increase the oven Th.8 (240 ° C) and extend the cooking for another 10 min.

* Serve with different types of fruit for taste as well as for decoration.

Your Pastry Is Ready...!!!

Tiramisu With Speculoos Recipe

The tiramisu is a traditional Italian pastry very tasty and comforting. Prepare with a mixture of egg, mascarpone, sugar alternating with layers of biscuits, it is very easy to make. Make a delicious tiramisu with speculoos that will delight the sweet mouths. Accompany this extreme with a good coffee with chicory or a somewhat full-bodied espresso.

Ingredient:

* 1 large pot of 250g mascarpone
* 1 pack of 250g of speculoos
* 1 bowl of chocolate milk
* A little-unsweetened cocoa powder
* 75g caster sugar
* 2 egg yolks
* ½ c. Of vanilla extract or 1 sachet of vanilla sugar

Method:

* In a bowl, beat the egg yolks with the caster sugar until they turn white.

* Add the mascarpone and vanilla extract natural or vanilla sugar sachet. Mix until creamy.

* Chemise a loaf pan with plastic wrap.

* Quickly dip the biscuit, one by one, in the bowl of chocolate milk and drop them to the bottom cake mold. If you wish, you can double the layer of speculoos.

* Pour a layer of mascarpone cream. Spread speculoos soaked in the chocolate milk. So alternate layers of cream and speculoos, making sure to finish the tiramisu with a row of biscuits.

* Book little mascarpone cream for decoration.

* Place the gingerbread tiramisu in the refrigerator for at least 2 hours.

* Just before serving, unmold the tiramisu gingerbread in a serving dish. Add a little cream reserved for the decoration. Sprinkle with unsweetened cocoa powder. Present your tiramisu to speculoos to your guests.

Simple Meringue's Recipe

Perfect your whisking skills for these lightly baked meringues - a blank canvas for tasty flavor combinations.

Ingredients:

* 6 egg whites
* 300g sugar
* 2 small pinches of salt

Method:

* Preheat oven 120 ° C.

* In a bowl, beat egg whites with little salt.

* Add the sugar gradually.

* Use a pastry bag, form the meringues on a baking sheet with parchment paper.

* Bake for 1 hour 30 minutes.

* You can also put choco chips or color gems for decoration.

There You Go...!!!

Recipe Of Cherry Pie

Cherry pie is a pie baked with a cherry filling. Traditionally, cherry pie is made with tart rather than sweet cherries. Morello cherries are one of the most common kinds of cherry used, but other varieties such as the black cherry may also be used.

Ingredients:

* 30g unsalted butter , plus extra for greasing
* 600g cherries
* 1 lemon
* 1 tablespoon plain flour
* 1½ tablespoons cornflour
* 15 g caster sugar
* 1 teaspoon vanilla extract
* 1 large free-range egg
* 6 tablespoons milk
Pastry:
* 255g cold unsalted butter
* 500g plain flour , plus extra for dusting
* 150g icing sugar
* 6 large free-range egg yolks

Method:

* For the pastry, dice the butter, then place in a food processor with the flour and icing sugar. Blitz until the mixture resembles breadcrumbs.

* Add the egg yolks, one at a time, then gradually add 1 to 2 tablespoons of chilled water until the mixture forms a ball.

* Knead on a lightly floured surface for 30 seconds. Divide in half, wrap each half in cling film, then refrigerate for at least 1 hour.

* Lightly grease a 22cm (across the top) round metal or glass pie dish with butter.

* Remove the dough from the fridge and roll out one piece on a lightly floured surface into a 30cm circle, roughly 4mm to 7mm thick.

* Drape the dough over the rolling pin, then carefully unroll it over the dish, gently pressing it into the bottom and sides. Cut off the excess pastry, leaving a 2.5cm overhang around the edge of the pie dish. Chill the pastry case while you prepare the filling.

* For the filling, destone the cherries, then place in a bowl with the lemon zest and juice, flour, cornflour, sugar, and vanilla extract. Mix well.

* Leave to stand uncovered, at room temperature, for 10 minutes. Remove the pie dish from the fridge and spoon the filling evenly into the pastry shell. Dot the top with diced butter.

* Preheat oven to 200ºC/400ºF/gas 6.

* Roll out the remaining pastry as before. Beat the egg with the milk, then brush it around the edge of the pastry. Drape it over the rolling pin and place it over the pie. Trim off the excess from the rim and press the edges firmly together to seal.

* Cut 3 slashes on top, brush with the egg wash and bake for 10 minutes.

* Lower the heat to 180ºC/gas 4 and bake for a further 40 minutes or until golden. Allow to cool before serving.

Your Recipe Is Ready...!!!

Recipe Of Lemon Curd Cookies

Want to impress your guests? Serve this pretty, delicious dessert that's easier to make than you think.

Ingredients:

* 100g soft butter
* 4 untreated lemons

* 4 whole eggs

* 200g caster sugar
* 2 c. Coffee cornflour
* For Decoration:
* 6 cookies
* Chantilly
* Blueberries

Methods:

* Cut the butter into small cubes. Rinse the lemons, dry them and, using a zester knife, draw zest over a bowl and press their juice.

* In a pan, pour zest, and lemon juice.

* In a bowl, beat eggs. Add the sugar and butter while whisking.

* Dissolve the cornstarch in 1 c. tablespoons of this mixture and add to the saucepan.

* Cook over very low heat while beating until thick preparation.

* When it is creamy, filter it through a strainer to a fine grid or a Chinese and pour immediately into a glass jar. Let cool.

* To serve, break roughly cookies and garnish the glasses. Top with lemon curd.

* Decorate with whipped cream swirl, a slice of lemon and some blueberries.

There You Go...!!!

Recipe Of Fresh Cake With Raspberries

The cake is a tender, buttery cake that is packed with lots of fresh, ripe raspberries. The berries are arranged on the top of the cake before baking and the batter rises up to hold them in place as it bakes in the oven.

The result is a cake that looks like it is just packed with fruit – which it is – because it almost looks like a fruit cobbler. The red raspberries give the cake gorgeous pops of color and make it look just about irresistible.

Ingredients:

* 250g fresh or frozen raspberries
* 350g of cheese
* 80g of meringue
* 1 lemon
* 3 c. tablespoon powdered sweetener
* Mint leaves (for decoration)

Method:

* Reserve a few raspberries for decoration.

* Squeeze the lemon.

* Wash and blend the raspberries with the sweetener, lemon juice, and cream cheese.

* Crush the meringue pieces with a fork and add them to the preparation.

* Mix well and pour the cream into a cake pan that you will place in the freezer for 6 hours.

* You can easily unmold and serve. You can decorate with some raspberries and mint leaves.

You can also serve this cake with fresh berry coulis. There You Go...!!!

How To Make Peruvian Dessert Suspiro Limeno

This is a classic Peruvian dessert which is very popular in chile, it's irresistible for all ages! It's easy to prepare. Try it, you won't regret it!

Ingredients:

* 5 egg yolks
* 3 egg whites
* 1 condensed milk box
* 1 unsweetened condensed milk
* 2 c. tablespoons sugar
* 1 c. Coffee vanilla extract
* 1 glass of port
* Cinnamon powder

Method:

* In a large saucepan, add milk and heat them while stirring with a wooden spoon until a thick cream. Turn off the heat and place the pan side.

* Add the egg yolks and vanilla. Stir and let cool.

* Pour the mixture into coupes.Réservez.

* In another saucepan, boil the sugar and port until a sufficiently thick syrup.

* Allow cooling.

* Beat the egg whites and gradually add the syrup, stirring gently.

* Pour the mixture over the cream and sprinkle with cinnamon.

* Place in refrigerator for at least two hours.

Enjoy...!!!

Recipe For Making Charlotte With Rhubarb

This classic English pudding, of fruit baked in a buttery bread case, is often made with apples but works very well with an unusual combination of rhubarb. The pudding is thought to take its name from Queen Charlotte, the wife of George III, who had a fondness for growing fruits.

Ingredients:

* 850g of rhubarb
* 150g caster sugar
* 150ml low-fat sour cream (5%)
* 3 sheets of gelatin
* 30 biscuits spoon
* 1 sachet of vanilla sugar

Method:

* Peel and cut rhubarb stalks into small regular sections. Remove the son and put them on a low heat in a saucepan with the caster sugar until they reduce compote. Stir regularly during cooking.

* Soak the gelatine leaves in cold water and stir into the rhubarb compote, once cooked. Let cool for 2 hours.

* Meanwhile whip the cream lightened with the vanilla sugar and mount whipped, then gently stir in the whipped cream with stewed rhubarb.

* Crouch then the charlotte mold of sponge fingers, then line the inside of rhubarb compote and cover with sponge fingers. Cover the top with a heavy plate and let rest 24 hours in the refrigerator.

* You can accompany this charlotte of red fruit coulis.

There You Go...!!!

Recipe For Quick Dessert Pear

The pear can be replaced with apple, strawberries, oranges or raspberries. There is no precise amount because I do by feel. This is my first post, so be indulgent if the recipe is not square.

Ingredients:

* pear (1 for 2) depending on the size
* Spéculoos
* Mascarpone
* Cottage cheese
* Cinnamon
* Sugar
* Water

Method:

* Peel the pears and cut them into small cubes. Crush the biscuit without reducing them to powder.

* Heat water with a little sugar and stop cooking when you boil your syrup.

* Mix the cream cheese and mascarpone.

* Put the crushed biscuit in glasses. Moisten with the syrup obtained.

* Put some cheese mixture mascarpone. Add the diced pears.

* Another layer of cheese mascarpone and cinnamon to decorate the top

* Put a few minutes in the fridge. And now enjoy!!!

Recipe Of Strawberry Tiramisu

Nothing screams summer like spending a nice weekend at a cottage or eating berries,  especially strawberries. In Italy, strawberries arrive in early May and in Canada early July. It is an easy summer dessert recipe.

Ingredient:

* 250g mascarpone

* 500g of strawberries

* 10 speculoos

* 4 eggs

* 100g of sugar

* Powdered Vanilla

* Salt

Method:

* Wash to began strawberries in clear water and remove stems.

* Break into 6 for the decoration and cut the quantity remaining into small pieces.

* Break the biscuits and put the crumbs in a bowl.

* In 2 bowls, break and separate the whites from the yolks and beat the yolks with the sugar until the mixture laundering.

* Stir a pinch of vanilla powder and the mascarpone and mix with your whip.

* Then Beat the egg whites very firm snow with a pinch of salt, then pour it gently on the preceding mixture.

* Make your dessert cups, by depositing a layer of strawberries in the background. Cover the top with a layer of cream and mascarpone, spread there the biscuit crumbs.

* Add another layer of strawberries and mascarpone-based preparation and refrigerate for about 2 hours.

* Cut strawberries set aside for decoration into strips and place them on the cuts at the tasting.

There You Go...!!!

Crunchy Grape Dessert

This is one of those recipes, you'll be making again and again and chances are you probably have all the ingredients in your kitchen. Easily doubled for more people.


Ingredients:

* 1 pot of mascarpone
* 2 eggs
* 200g cream cheese
* Vanilla flavor
* 2c. tablespoon vanilla sugar
* Amaretto biscuits
* Some white or red grape ball

Method:

* Separate the whites from the yolks and mount the egg whites and set aside.

* Mix thoroughly the mascarpone with the egg yolks, a little vanilla sugar and the cream cheese and vanilla extract. Add the whites gently.

* To prepare, bathe the biscuits in a little milk. Place in the bottom a few crushed biscuits, and cover with a little cream. Add a few beads of grapes which you have removed the seeds. Repeat steps. Add a few raisins on top to decorate cookies and sprinkle chips.

* Place cool for a few minutes, use fresh.

Enjoy It...!!!

How To Make Bettelman (Dessert Typical Aisation)

A dessert that "due to the body" and fills the munchies between meals. Is mainly with black cherries. You can put other fruits, but they must be juicy since it is the juice, which by infiltrating the dough, gives it all its flavor.

Ingredients:

* 800g to 1kg of black cherries (depending on size)
* 5 buns a little stale milk (or leftover stale brioche)
* About 50 cl of milk
* 4 eggs
* 125g sugar (+ a packet of vanilla sugar)
* 1 glass of kirsch liqueur (optional)
* cinnamon
* Breadcrumbs
* Hazelnut butter

Method:

* Preheat oven to 210 ° C.

* Heat the milk and pour it boiling on the rolls for soaking. Crush them with a fork (it is best to remove the rind).

* Add the sugar and cinnamon, stir, add the eggs once at a time, stir, add the kirsch. Mix well, add the pitted cherries.

* Butter a loaf pan or a rectangular dish (pyrex - porcelain - clay) and pour the preparation.

* Sprinkle with breadcrumbs, sprinkle with butter and bake for 1 hour.

* This dish can be eaten hot, warm, or cold and can be kept for several days.

Enjoy Your Dish...!!!

Recipe Of Smoothies And Ice-Lolly

Experimenting recipes with different flavors is so much fun. Here is the recipe of "  smoothies & ice lollies. "

Ingredients:

For A Berry Smoothie:

* 1 mug of frozen berries(200g)
* 1 mug of unsweetened almond milk(300ml)
* 6tbsp natural yogurt
* 1 super-ripe banana
* 1 small handful of porridge oats(35)

For A Mango, Passion Fruit, And Mint Smoothie:

* 1 mug of frozen mango pieces(150g)
* 1 mug of unsweetened almond milk(300ml)
* 6 tbsp natural yogurt
* 1 super-ripe banana
* 1 small handful of porridge oats(35g)
* 1tbsp mixed seeds
* 3 twigs of fresh mint
* 2 ripe passion fruit
* 1 tbsp desiccated coconut, optional

Method:

* Use the bags of frozen fruit.

* Use unsweetened almond milk in smoothies, but regular milk will also do, or fresh juice.

* Add all sorts of delicious extras to these smoothies: Vanilla is really nice for berry smoothie, and fresh ginger is fantastic for mango, passion fruit and mint version.

* Add all the ingredients to a blender(removing any herb stalks first), fasten the lid and whiz until nice and smooth.

* Pour into cups, then serve.

* You can also pour the mixture into ice-lolly molds and freeze them.

Recipe For Rainbow Jelly

This is worth the time and, as it can be made ahead, it’s an instant frankfurter on the day. Use whatever jelly you like, or make with herbal and flavor it with fresh juices.

Here is the recipe for " Rainbow Jelly. "

Ingredients:

* Vegetable oil
* 4 packets of jelly, in different colors

Method:

* Create a large working area and get out lots of bowls and measuring jugs – you’ll need them.

* Wipe the inside of your jelly carve with a tiny bit of oil. Make your first jelly layer according to packet instructions (it’s best to use a little less liquid, around 50ml, than the amount suggested to ensure the jelly is stout) and pour into your carve.

* Place the jelly in the fridge for 10 to 20 minutes. The key to layering up the jelly is never to let the previous layer fully set. It should still be stable, not completely firm, or the next layer won’t stick.

* While your first layer is setting in the fridge, crack on with the next coloured jelly and pour it into your mould when the previous layer is just firm enough.

* Repeat this process – mixing up the next layer and color of jelly while your carve is in the fridge – until you have a bonkers but beautiful layered-up jelly cake.

Then serve it when it's complete...!!!

Perfect Recipe For Roasted Banana And Cinnamon Ice-Cream

Somewhere between frozen yogurt and ice-cream, this is easy to make and oh-so-hard to repel.

Ingredients:

* 5 ripe bananas
* 2 oranges
* 4 tbsp of runny honey
* 3 teaspoons of ground cinnamon
* 300 ml milk
* 250g fat-free natural yogurt
* Dark chocolate(70%)

Method:

* Preheat oven to 170ºC/gas 3.

* Peel the bananas and lay them in a snug-fitting heatproof dish. Finely mince the orange zest and put aside, then halve and squeeze over the juice of 1½ oranges.

* Drizzle with the honey and sprinkle over 2 teaspoons of the cinnamon, then roast in the oven for around 20 minutes, or until golden and soft, then set aside to cool.

* Place the bananas and their syrup in a blender, then blitz with the milk and yogurt.

* Add in a handful of the zest, the juice of the remaining orange half, a pinch of sea salt and the rest of the cinnamon, then churn in an ice-cream machine. If you don’t have one, freeze the mixture in a suitable container for about 3 hours; every hour, take it out, whip with a whisk, then return to the freezer.

* Serve in bowls with a scattering of orange zest and a fine mincing of dark chocolate.

Enjoy It...!!!

How To Make Ice Cream With Chikki

Fusion cuisine is one that combines elements of different delicious traditions. Cuisines of this type are not classified according to any one particular cuisine style and have played a part in a number of innovations.

Fusion food is a general term for the combination of various forms of cookery and comes in several forms.

Ingredients:

* Vanilla ice cream 4 scoops
* Sugar 1/2 cup
* Cashew nuts(roasted and crushed) 2 tbsp
* Almonds(roasted and crushed) 2 tbsp

Method:

* Heat sugar in a non-stick pan along with two tablespoons of water and cook for 5 to 7 minutes or till the sugar caramelizes.

* Mix together the caramel, vanilla ice cream, cashew nuts and almonds in a bowl.

* Freeze for one to two hours. Scoop out into individual bowls and serve immediately.

There You Go...!!!