Author: Radhika Kalmegh

Posted on

Mango No-Bake Cheesecake

One last recipe for a parting mango season. Super delicious, beautiful and no-fuss no-bake mango cheesecake. This recipe is simple and can feed at least 6 people.  Since it has fruit in it, it is better to finish cheesecake within 3 days. This is a recipe for dinner party dessert which everyone will adore.

Ingredients for cheesecake :

  • 15-17 Biscoff Cookies
  • ¼ cup Almond flour
  • ¼ cup Melted unsalted butter
  • 8 oz or 1 pack Cream cheese
  • ½ cup Mango Purée
  • 1 cup Heavy cream
  • 1 tsp Vanilla extract
  • ½ cup Icing sugar

Ingredients for Mango glaze :

  • 1 cup Mango Purée
  • ¼ cup Water
  • ¼ cup Granulated sugar
  • 2 tbsp Corn flour

Tip:

  • Use fresh and room temperature ingredients except heavy cream.
  • You can use any cookies if you do not have biscoff cookies but if they are bland just add a little bit of granulated sugar.

Directions:

  • In a bowl, add Biscoff cookies with almond flour and grind into a coarse mixture.
  • Add melted unsalted butter to cookie mixture, mix well, put it into a tart pan, even out the level and put pan in the refrigerator to chill.
  • Take another bowl, add cream cheese, icing sugar and vanilla extract. Whisk everything together and add mango purée with heavy cream and whisk again till the mix is fluffy.
  • Spread and even out cream cheese mix on to the refrigerated tart pan, keep some aside and put it in the refrigerator again.
  • To make glaze, add mango purée, water and granulated sugar to a saucepan and put it on medium flame while continuously stirring.
  • Once sugar is dissolved, add corn flour and keep stirring till the liquid starts bubbling and take the saucepan off heat.
  • Let the glaze cool down for a couple of minutes and add it to the top of cheesecake.
  • Add dollops of kept aside cream cheese mix on top and try to spread them by making circles through them using a skewer to create beautiful pattern.
  •  Put the cheesecake in the refrigerator overnight and enjoy later.
Posted on

White Chocolate and Mango Parfait

Another week of mango dessert, I just can’t get over mangoes that easily. This is one of my very favorite white chocolate recipes. Generally, I avoid white chocolate as it is too sweet for my taste but not when you have amazing mangoes to cut the sweetness of chocolate and give a wholesome experience. In this recipe, mango does not let the white chocolate overpower your taste buds and toasted coconut add just a touch of flavor that goes with both mango and white chocolate. So just try it and you will know what I am talking about.

white chocolate and mango parfait

Ingredients :

  • 1 cup White Chocolate
  • 3 tbsp Unsalted Butter
  • 3 egg Whites
  • ¼ cup Granulated sugar
  • ½ cup Desiccated coconut
  • 1 cup Mango chunks
  • Some mint leaves (optional)
white chocolate and mango parfait

Tip:

  • Use fresh and room temperature ingredients .
  • When mixing white chocolate with whipped egg whites, if chocolate is stiff, you can melt it for 10 sec in a microwave to get consistency you want.
  • Never add warm chocolate to eggs, it will cook the eggs and ruin the texture.
white chocolate and mango parfait

Directions:

  • In a glass bowl, melt white chocolate and unsalted butter by warming it up in a microwave a t 10 sec intervals. Keep aside.
  • In a separate glass bowl, take 3 egg whites and whisk it on high speed till you get soft peaks, then add sugar and whip it till the eggs are fluffy and shiny.
  • Gently fold desiccated coconut and white chocolate with whipped egg whites.
  • Pour the mix in a piping bag and put it in refrigerator for about 5-10 minutes.
  • Prepare dessert glasses and some freshly cut mango chunks.
  • Get the piping bag out of the refrigerator and start building the layered dessert by adding alternate layers of white chocolate mix and mango chunks and topping it with some mint leaves.
  • Either eat as it is or refrigerate for half an hour and enjoy.
White Chocolate and Mango Parfait
Posted on

Mango Ice-Cream

One of the precious childhood memories is eating all sorts of mangoes in every possible way during summer. And one such delicious way is mango ice cream that is creamy, full of flavor and goes with everything. You can make milk shake or smoothies or use it as base for making other desserts as well. Or save the effort and just devour the ice cream as soon it is done in the freezer. So let’s get to it.

Ingredients :

  • 3-4 cups Mango puree
  • 2½ cups Heavy cream
  • 14oz Condensed milk
  •  1 tsp Yellow food color
  • ½ cup Icing sugar (optional)
  • ½ cup Pistachios
  • 1 cup Mango chunks

Tip:

  • Use fresh and room temperature ingredients except heavy cream.
  • If you want creamier ice cream just add more heavy cream or reduce the mango puree.
  • Pistachios, mango chunks, food color and icing sugar are optional. You can add these things to add a little flavor that will go with the mango but mango as we know is enough on its own as well.
  • Better to store ice cream in an air tight glass bowl with lead.
  • When making whipped cream use a freezer chilled bowl, blender blades and heavy cream just out the refrigerator.
  • When you take ice cream out of the freezer let it seat for a couple of minutes before you dig in.

Directions:

  • In a glass bowl, mix mango puree and condensed milk well. Keep aside.
  • In a separate glass bowl, pour heavy cream and icing sugar(optional) in a bowl and whisk it on high speed for about 8-10 minutes till it can hold stiff peaks to get fluffy whipped cream.
  • Gently fold whipped cream in mango puree and condensed milk mixture. Add yellow food color and mix well.
  • Divide the mix in equal parts and pour them into two different bowls.
  • Fold pistachios(optional) in the first bowl and mango chunks(optional) in the second bowl slowly so that the air of the mixture does not escape.
  • Cover both the bowls with plastic wrap and freeze overnight.
  • Take bowls out of freezer, get rid of the plastic wrap and enjoy the ice cream.
Mango Ice-Cream
Posted on

Cocoa-Banana Treats

These are quick to make healthy treats for snack time, dessert time or chocolate cravings. Do not let those overripe bananas go to waste and make this easy, one pot recipe. You can eat it as it is or add it to your smoothies for some sweetness and chocolate flavor. If you do not like coconut flavor, add some nuts to the mix or on top. Try it once and you will get addicted.

Ingredients :

  • 4-5 medium sized ripe bananas
  • ½ cup coconut oil
  • ¼ cup olive oil
  • ½ cup unsweetened cocoa powder
  • 2 tbsp cocoa nibs (optional)
  • 3 tbsp desiccated coconut powder

Tip:

  • Use fresh and room temperature ingredients.
  • Make sure the coconut oil is melted and room temperature.
  • If possible use parchment paper lined cupcake liners so, it is easier to get them off.
  • After taking out of the freezer, give it around 5 minutes before eating.

Directions:

  • Add bananas, cocoa powder, coconut oil and avocado oil in a blender and make a smooth, pourable liquid .
  • Line cupcake tray with cupcake liner.
  • Fill the cupcake tray with pourable liquid and top it off with coco nibs and desiccated coconut.
  • Put the tray in freezer overnight.
  • Take the tray out and treats are ready to eat.
  • Put treats in an air tight box and store them in freezer.
Cocoa-Banana Treats
Posted on

Orange Madeira Cake

Spring is here and lovely citrus fruits are here too. So this time I decided to do something fun with oranges. And decided to make madeira cake that is yummy, fragrant and full of flavor. If you want a gorgeous show stopper for your tea party well this is it. Try this easy recipe and make something tasty and beautiful.

Ingredients :

  • Loaf Cake
  • 2 cups  all-purpose flour
  • ½ cup almond flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 ½ sticks unsalted butter
  • 3 eggs
  • 1 cup sugar
  • 2 tbsp orange zest
  • 2 tbsp orange juice
  • Orange Glaze
  • 1 tsp melted unsalted butter
  • ¼ cup orange juice
  • 1 tbsp orange zest
  • 1 ¾ cup icing sugar

Tip:

  • Use fresh and room temperature ingredients.
  • Get orange zest and orange juice from oranges just before the baking so that they are fresh.
  • Add citrus ingredients at the very end and do not over mix.
  • Bake your cake for 40 minutes straight then, check every 5-7 minutes so it’s not overdone.
  • If your glaze is too runny add little icing sugar to it till you reach the desired consistency.
  • If you want a thicker glaze to pour, put it in refrigerator for 5-7 minutes just before pouring.

Directions:

Orange Madeira Cake
  • In a glass bowl, cream butter and sugar together.
  • Add eggs and almond flour to the bowl and mix well to create a wet mixture.
  • In a separate bowl, add all-purpose flour, salt and baking powder, keep aside.
  • Add this dry flour mix to the wet mixture and mix well.
  • At the very end add orange zest and orange juice to the batter slowly.
  • Prepare a loaf pan by lining it with parchment paper and spray it with cooking oil so the cake won’t stick.
  • Add batter to the loaf pan, even out the level and put it in the oven.
  • Bake until the toothpick or knife inserted in the center comes clean, then take the loaf pan out. It will take around 45-60 minutes to bake.
  • Let it cool completely and meanwhile make the orange glaze.
  • For glaze, take melted butter in a glass bowl and whisk in orange juice and orange zest.
  • Add icing sugar to the mix and whisk till you get desired consistency.
  • Take cooled down cake out of pan, spread glaze on top of it. And decorate with candied orange slices.
Posted on

Candied Orange Slices

Spring is here and lovely citrus fruits are here too. So this time I decided to do something fun with oranges. And decided to make candied orange slices. It is a fun way to add some color to a dessert’s decor or just eat it as is. Try this easy recipe and make something tasty and beautiful.

Ingredients :

  • 1 Orange sliced
  • 5-6 cups water to boil
  • ½ cup water to make sugar syrup
  • 1 cup granulated sugar to make sugar syrup

Tip:

  • Use fresh and room temperature ingredients.
  • Try to make all orange slice of equal thickness.
  • Do not make slices too thin or they will break mid process.
  • Do not make slices too thick or they won’t cook properly.
  • Do not try to make sugar syrup on high flame or either it will seize or become thick too quick and then need to be discarded.
  • Always use tongs to handle orange slices, do not touch sugar syrup by hand.

Directions:

Candied Orange Slices
  • Cut orange in slices of about ¼ inch thickness.
  • In a steel vessel, add 5-6 cups of water and wait till it comes to boil.
  • Add orange slices to boiling water for 7-8 minutes till they get tender.
  • Then drain the water and let the slices dry a little for about 10-15 minutes.
  • In a separate pan add water and sugar and let put it on low flame.
  • When the liquid starts bubbling softly on the edges, add orange slices to the syrup.
  • Let slices simmer in the sugar syrup for about 25-30 minutes till they become shiny and translucent.
  • After the slices are done, place them on a rack to dry for about 10-12 hours.
  • Either sprinkle some granulated sugar on top of slices and eat as a candy or add as is to the top of any dessert as decoration.
Posted on

Cheesy Fenugreek Savory Biscuits

These savory biscuits are perfect blend of cheesy and yummy. Super delicious and perfect option for a snack to go with sweet beverages. Try it and you will love it.

Ingredients :

  • 1 cup grated cheese
  • 2 tsp roasted cumin seeds
  • ½ tsp salt
  • 1 tbsp dried fenugreek leaves
  • ½ cup olive oil
  • 1 ¼ cup all-purpose flour

Tip:

  • Use fresh and room temperature ingredients.
  • You can reduce the sweetness by reducing the quantity of chocolate chips or by substituting dark chocolate for the whole recipe. Honey can make brownies too sweet.
  • Make sure to check brownies in the oven after every 4-5 minute after initial 15 minutes because it has honey it can burn easily.

Directions:

Cheesy Fenugreek Savory Biscuits
  • Preheat oven at 350 degrees F.
  • Add grated cheese, cumin seeds, fenugreek leaves, salt and olive oil in a glass bowl and mix well.
  • Add all-purpose flour to the mixture and make a dough.
  • Shape dough into a log and wrap it up in a plastic wrap.
  • Refrigerate the log for around 5-6 hours.
  • Line a baking tray with parchment paper and rub little oil on the parchment paper so the dough won’t stick.
  • Take dough log out of the refrigerator and cut it into round pieces of approximately 3/4 inch.
  • Arrange pieces neatly on the tray with at least ½ inch distance between them.
  • Put baking tray in the oven for 25-30 minutes to make crispy biscuits.
  • Take tray out of the oven and let it cool completely before serving.
  • Enjoy biscuits with ketchup on top and store them in an air tight container.

Posted on

Almond Honey Brownies

Almond honey brownies are flourless and tasty option for your sweet tooth. These are super easy to make and store. Kids and adults can eat as many as they want. These can be a very filling part of your breakfast and you can add any other dry fruits or raisins to the recipe and make it your own. These are also a very good option as a party treat or afternoon snack. Try it and you will love it.

Almond Honey Brownies

Ingredients :

  • ½  cup unsalted butter
  • 1 cup semi-sweet chocolate
  • ½ cup honey
  • 1 ½ tsp vanilla extract
  • 2 eggs
  • 1 ½ cups almond flour
  • ½ cup almond flakes
  • ½ cup chocolate chips
Almond Honey Brownies

Tip:

  • Use fresh and room temperature ingredients.
  • You can reduce the sweetness by reducing the quantity of chocolate chips or substituting dark chocolate for the whole recipe. Honey can make brownies too sweet.
  • Make sure to check brownies in the oven after every 4-5 minute after initial 15 minutes because it has honey it can burn easily.

Directions:

Almond Honey Brownies
  • Preheat oven at 350 degrees F.
  • In a glass bowl, add butter and semi-sweet chocolate. Melt it in microwave at 20 second intervals.
  • Add honey and vanilla extract to the melted chocolate and butter and mix well.
  • After the mixture is room temperature, add eggs and mix well.
  • Finally add, almond flour, almond flakes and chocolate chips and fold everything slowly so there no lumps of flour.
  • Line a square brownie pan with parchment paper and rub little oil on the parchment paper so the batter won’t stick.
  • Pour batter in the pan and put it in the oven for 20-25 minutes.
  • Before you take pan out of the oven, check if the brownies are cooked or not by putting a skewer or knife in the center and if they come clean, the brownies are cooked. And if not, increase the time by 3 minute intervals till it cooks completely.
  • Take the pan out of the oven and let it cool completely before you cut brownies in neat square pieces and store them in an air tight container.
  • Refrigerate brownies if you want them to last longer.
  • Enjoy them with either tea, black coffee or milk.
Posted on

Cocoa-Mocha Pudding

Pudding is one of those comfort desserts for me that I don’t have often but when I do, I feel why don’t I make it more often because it’s so easy to make, not as sweet and a very wholesome dessert. This recipe needs very few ingredients and makes almost 6-8 servings. You can make pudding for a date night, for a fancy dinner or a kid’s party. Try it.

Ingredients (Pudding):

  • 2/3 cup Sugar
  • ¼ cup Corn starch
  • ¼ tsp Salt
  • 1/3 cup Unsweetened cocoa powder
  • 4 tsp Instant coffee
  • 2 ½ cup Milk
  • 4 large Egg yolks
  • 2 tbsp unsalted Butter
  • 1 tsp Vanilla Extract

Ingredients (Whipped cream):

  • ½ cup heavy cream
  • ¼ cup icing sugar
  • ½ tsp vanilla extract

Tip:

  • Use fresh and room temperature ingredients.
  • Precisely follow the procedure step by step, timing is everything.
  • Always keep stirring the mixture and don’t be impatient.
  • After the pudding is off the heat and strained, add butter quickly so it melts better.

Directions:

Cocoa-Mocha Pudding
  • In a heavy bottomed saucepan, whisk sugar, corn starch, cocoa powder, instant coffee and salt together.
  • Add milk to the mixture in small quantities at a time and whisk slowly to get rid of any lumps.
  • After the milk is well incorporated, add egg yolks and whisk everything together.
  • Switch on the gas stove at medium flame and keep stirring the mixture continuously, until it starts to bubble and gets more thick.
  • As soon as mixture bubbles at the edges and becomes thick, put on a timer for 1 minute and keep on stirring.
  • After the minute is up, take saucepan off the heat and put the pudding through a strainer to get rid of any lumps.
  • Then, add butter and vanilla extract to pudding and mix well.
  • Cover it with plastic wrap and refrigerate it for at least 5-6 hours or overnight.
  • Meanwhile, whip the heavy cream using a hand mixer and  when it starts to get fluffy, add icing sugar and vanilla extract and again start whipping until it can hold peaks.
  • Put the whipped cream in a piping bag and refrigerate.
  • Take the pudding and whipped cream out of the refrigerator.
  • Serve pudding in a dessert bowl after adding whipped cream, some cocoa powder and chocolate chips on top.
Posted on

No Bake Almond Snack Bar

Snack that is binge worthy and easy to make is here. This bar needs small amounts of ingredients and no baking time which can even be made by kids. It’s a flourless dessert which you can have on the go. Don’t wait just try it.

Ingredients:

No Bake Almond Snack Bar
  • 1 cup + 2 tbsp Almond Butter
  • ½ cup Almond Flour
  • ¼ cup Organic Maple Syrup
  • ½ cup Rice Krispies Cereal
  • 1 tsp Vanilla Extract
  • 1 ½  cups Baking Chocolate
  • ½ cup Almond flakes to decorate

Tip:

No Bake Almond Snack Bar
  • Use fresh and room temperature ingredients.
  • Melt chocolate in microwave for 30 sec and then 10sec consequent intervals, don’t overheat otherwise chocolate can become lumpy and the texture will be ruined.
  • Always make sure containers are clean meaning there shouldn’t be even a drop of water in the bowl otherwise while melting, chocolate can seize and go bad.
  • Use a sharp knife and for clean cuts make sure to dip knife in the hot water and clean it with a napkin before cutting each time.

Directions:

No Bake Almond Snack Bar
  • In a clean dry glass bowl add almond butter, maple syrup, vanilla extract and almond flour. Mix well.
  • Add Rice Krispies cereal and mix well.
  • Line an 8 inch baking pan with parchment paper.
  • Transfer the mix to the baking pan and even it out. Keep aside.
  • In another bowl, add chocolate and melt in the microwave.
  • Add melted chocolate as a top layer of the baking pan and even it out.
  • Let it set in refrigerator for about 2 hours, cut it into 16 square pieces and enjoy.
  • Store it in an air tight container and refrigerate.
No Bake Almond Snack Bar