Archive for the ‘Fruits’ Category

I have always drooled at blueberry scones- basically anything made with blueberries.It was only a matter of time for me to try it out ..and try, I did and the scones came out fabulous.What made it more special was that it is vegan- thanks to this vegan bicyclinguist


All purpose flour-2 1/2 cup

Sugar-1/3 cup

Baking powder- 3 tea spoon

Salt-1/4 tea spoon

Vegan margarine-1/2 cup

Blueberries-1 cup

Water-1/2 cup

Zest and juice of  1 lemon


1.Preheat oven to 425 degree F

2.Mix the dry ingredients along with lemon zest.

3.In a seperate bowl, miss water and lemon juice.

4.Cut the margarine into small pieces and roughly mix it into the dry mixture until pea sized pieces are left. He gently warns not to overwork the dough.

5.Chill the water and lemon juice mixture and the dry ingredient mix in the freezer for about 15 minutes and remove.

6.Now is the time to mix the blueberries into the mixture.

7.Adding the lemon juice and water to the mixture,keep mixing until the dough holds together-again just enough for the dough to hold together.

8.Transfer the dough onto a lightly floured surface and  roll it into a ball.

9.Flatten the ball to the desired thickness and cut into 8 wedges.

10.Place these cut scones in a greased cooking tray, sprinkle some sugar on top of each scone.

11.Bake @ 425 degree F for 15 minutes.You get the most tastiest, warmest blueberry scones.

Makes:8 n0s


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When I saw Giada whipping up this in a flash, I wanted to try it too.And I did..I chose to beat the ricotta cheese with a hand blender and hence the ricotta was not completely smooth. But yet, I liked it.


  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 cup raspberry jam
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • 1 cup fresh raspberries


1.Blend ricotta cheese until light and fluffy.

2.Add the jam and pulse until combined ( I used a hand blender).

3.In a seperate bowl,using a mixer, beat the cream until thick.

4.Add powdered sugar and continue to beat until the cream holds stiff peaks.

5.Now, carefully, fold in the cream mixture into the ricotta mixture.

6.Spoon the mousse into serving  bowls and refrigerate for an hour.Garnish with raspberries and serve.


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All purpose flour-3/4 cup

Pinch of salt

Ground cinnmon-1/2 tea spoon

Warm water-3/4 cup

Vegetable oil-4 tea spoon

Egg whites-2

Apples-2( I used granny smith apple),peeled

Vegetable oil- for deep frying

Sugar, cinnamon- to decorate


Yogurt-1 1/4 cup

Almond essence-1/2 tea spoon

Honey-2 tea spoon


1.Sieve the flour and salt into a mixing bowl.

2.Add cinnamon and mix well.Stir in warm water and vegetable oil to make a smooth batter.

3.Whisk egg whites until stiff peaks form

4.Using a knife, cut apples into chunks and dip into the batter.

5.Heat oil and fry the apple pieces until golden brown.Remove apple fritters and drain excess oil.

6.Mix sugar and cinnamon and sprinkle over the fritters.

7.Mix the sauce ingredients in a serving bowl and serve with fritters.

This is being sent to Pari’s “Combo event”



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Bread Pudding

One of the easiest desserts around and yummilicious. I baked this for the New year and from the way the baking dish got licked clean, I can declare it a hit.



Evaporated milk- 12 oz can, 3 nos

Sugar-1-1/4 cup

Butter, melted-1/4 cup

Raisins-1/2 to 1 cup

Vanilla Extract-2 tea spoon

Ground cinnamon-1 tea spoon

Salt-1/2 tea spoon

Bread-1 loaf, cut into cubs


1.Beat the eggs in a bowl.Add milk,sugar, butter raisins, vanilla extract, ground cinnamon and salt and beat well.

2.Add the bread cubes and stir gently.

3.Pour into a greased baking dish and bake uncovered @ 325 degrees F for 50-60 minutes.Serve warm

Makes:12-16 servings

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Banana Date Loaf


Self rising flour-2 cups

Unsalted butter-1/3 cup

Sugar-1/3 cup

Chopped, pitted dates-1 cup

Bananas -2, roughly mashed

Eggs-2, lightly beaten

Honey-2 table spoon


1.Grease a 2 pound loaf pan and line the base with baking parchment.

2.Sift the flour into a mixing bowl, add butter and mix until it resembles breadcrumbs.

3.Stir in sugar, chopped dates, bananas,beaten eggs and honey into dry ingredients.Mix together to form a soft desired dough consistency.

4.Spoon the mixture into the loaf pan and level the surface.

5.Preheat the oven to 325 degrees F and bake for 1 hour.

6.Cool in a wire rack before serving.

banana date loafServes:6-8

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This is a dessert recipe that I came across while watching tv.Needless to say, I wanted to try it out soon.I loved the mascarpone filling along with the fruits.


3 sheets phyllo dough

1/4 cup mascarpone cheese

1/4 cup crushed pineapple

1/4 cup raspberry yogurt

Chocolate shavings- for garnish

Sugar-1-2 table spoon ( optional)


1.Pile 3 phyllo dough sheets on top of each other. Cut them  to the size you want .Cookie cutter can be used , I didnt have one and hence cut the sheets with knife.

2.Preheat the oven  350 degrees F.

3.Place the cut sheets in the muffin pan and bake them for 7-9 minutes.

4.Mean while, make a filling with mascarpone cheese, raspberry yogurt and crushed pineapple.

5.Spoon the mascarpone fruits filling into the phyllo cups and sprinkle some chocolate shavings on top and serve.

mascarpone raspberry pineapple dessertServes:3

Ps: I did not add sugar, as the crushed pinepapple had enough sugar syrup in it.

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Strawberries-10-12 numbers
Sugar-2 table spoon
Cold milk-1 cup
1.Cut the strawberry’s leafy head .
2.In  a blender, drop the cut strawberries, cold milk and sugar and blend it till smooth.
3.Pour over a serving glass and top it with a strawberry.


Strawberries-10-12 numbers

Sugar-2 table spoon

Cold milk-1 cup


1.Cut the strawberry’s leafy head .

2.In  a blender, drop the cut strawberries, cold milk and sugar and blend it till smooth.

3.Pour over a serving glass and top it with a strawberry.

strawberry shakeServes: 2

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