Archive for the ‘Eggless’ Tag

Fruity Bread Custard Pudding   1 comment

Custard is always a delicious treat specially when clubbed with fruits. Being a fan of Shahi Tukda (an Indian Bread Dessert) I wanted to adapt the dish to use Fruity Custard instead and enjoy some wonderful pudding. So here it goes, enjoy the treat!


1 small Apple
1 small Pear
500 ml Milk
1 tsp Powdered Sugar
4 Tbsp Sugar
1 tsp Vanilla Essence
1 tsp Lemon Juice
¼ tsp Cinnamon Powder
3 Tbsp Vanilla Custard Powder (Pillsbury)
½ tsp Orange Glucose Powder (Optional)
1 Tbsp Muesli Mix (Optional)
3 Bread Slices

-: Recipe :-

  1. Quarter and thinly slice the Apple & Pear and mix with cinnamon, vanilla essense, powdered sugar, lemon juice and 2 tsp milk.
  2. Cut each toasted bread in 6 rectangular pieces and mix with the fruit slices. Arrange trhe mixture in a baking tray.
  3. Mix Custard Powder with ½ cup cold Milk.
  4. Boil remaining milk and sugar and add the custard mixture. Cook till 2-3 minutes as the mixture thickens. Remove from heat and pour over the fruity bread base so that it covers everything equally.
  5. Garnish with muesli and orange glucose and bake in a pre-heated oven at 190ºC for 10 minutes.
  6. Take the tray out, keep it covered at room temperature to bring down the tenmperature.
  7. Let it set and cool in fridge for about 5-6 hours and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • In case using a different brand of custard powder, use the instructions on the pack to prepare custard with 500 ml Milk with appropriate quantities of custard powder and sugar.
-: Pictures :-
Fruity Bread Custard Pudding

Posted August 25, 2013 by Rahul in Desserts, Recipes

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Date Muesli Apple Pie   3 comments

I was craving for a delicious dessert for a long time, and now, with some muesli left at home and a bunch of nuts begging to be utilised in some way, I went on to adapt the popular Apple Pie with some Dates bought from a nearby Dry Fruits store. Roasted, Buttered & Baked Muesli with Semolina was the perfect crunchy combination for this pie. The flavours matched beautifully with another crunchy combination of apples, dates & nuts as filling and on the wholesome not only it tasted but looked divine as well 😉

2 Small Red Apples – Peeled & Grated Coarsely
8-10 Dried Dates – Chopped Coarsely
1 Tbsp Pine Nuts – Chopped into halves
1 Tbsp Mixed Nutes (Walnuts, Almonds, Prunes) – Chopped Coarsely
2 Tbsp Mixed Muesli
20 gms Suji (Fine Semolina)
25 gms Castor Sugar (Powdered Sugar)
2 Tbsp Honey
1 tsp Butter
1 tsp Ghee (Clarified Butter) – Substitue with 1 tsp Butter if not available
1 Tbsp fresh Lemon Juice
¼ tsp Cinnamon – Freshly Powdered
½ tsp Baking Soda

-: Recipe :-

  1. Mix grated apples, chopped dates and nuts with 1 Tbsp Honey and Lemon Juice. Add Cinnamon and adjust sweetness as per taste (with more honey if required).
  2. Add 2 Tbsp Hot Water and mix well while mashing from back of spoon. After the filling is well mixed and roughly mashed, keep it aside.
  3. In a non-stick pan, roast the muesli for a few minutes till it gets very lightly browned. Add semolina and roast for another minute.
  4. Take the mix off heat and grind it roughly in a grinder for some 5-7 seconds.
  5. In a mixing bowl, mix this grainy powder with 1 Tbsp Honey, Sugar, Butter, Ghee and Baking Soda. Divide the dough into two parts.
  6. Grease a baking bowl with little butter and spread first half of the dough in the base.
  7. Drain the apple filling of any excess water and put it on top of the spread dough in the bowl.
  8. Make 4 thin rolls of the remaining half of the dough and set it on top of the pie in a criss-cross pattern.
  9. Pre-Heat Microwave Oven at 180°C and bake the pie for 30 minutes. Grill it in the end for 3-5 minutes to brown and crisp the top of the pie.
  10. Serve Hot and Enjoy the Ultimate Experience 🙂
-: Pictures :-
Date Muesli Apple Pie 1
Date Muesli Apple Pie 2

Posted May 21, 2013 by Rahul in Desserts, Recipes

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Almond Biscotti & Hot Coffee Ice Cream   2 comments

Biscotti are delicious twice baked crunchy Italian biscuits which I sourced from Karachi Bakery in Hyderbad, famous for it delectable biscuits and confectioneries. Looking to make a dessert for a party without any means of baking, brought me to this idea of using Almond Biscotti with Vanilla Ice Cream (which I had read somewhere that it will be a good combination). A new touch to this cold summer dessert was pairing up with aromatic Colarado Hot Coffee. Sounds weird but the eventual soft creamy taste of Ice Cream with crunchy biscuits and warm coffee was a surprising delight!


4 sticks Almond Biscotti
½ Cup Water
1 tsp Strong Instant Coffee
1 tsp Sugar
2 big scoops frozen Vanilla Ice Cream

-: Recipe :-

  1. Boil water and add coffee and sugar. Let it cool at room temperature for 2 minutes.
  2. In two thick short glasses add large scoops of Vanilla Ice Cream.
  3. Break Almond Biscotti in pieces and arrange on top of the Ice Cream.
  4. Top it with Hot Coffee and serve immidiately to Enjoy the Ultimate Experience 🙂

Almond Biscotti & Hot Coffee Ice Cream

Posted June 18, 2012 by Rahul in Italian, Recipes

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Hearty Eggless Tiramisu   Leave a comment


200 gm Fresh Cream
1 Tsp Vanilla Essense
1 Tbsp Powdered Sugar (or 2 tablets Sugarfree)
1 ¼ Tbsp Rum or Brandy
1-2 Tbsp Cocoa Powder
½ Cup Water
2 Tsp Instant Coffee
3 Tbsp Sugar (or 6 tablets Sugarfree)
3 Tsp Vanilla Custard Powder
2 cups Milk
3 Tsp Gelatine (dissolved in ¼ cup Warm Water) (Optional)
1 medium sized Vanilla Sponge Cake

-: Recipe :-

  1. Mix Custard Powder with ½ cup cold Milk.
  2. Boil remaining milk and 1 Tbsp Sugar and add the custard mixture. Cook till 2-3 minutes as the mixture thickens. Remove from heat and add gelatine solution. Cool and chill in the freezer.
  3. Chill the cream along with bowl and mix with Essense, 1 Tbsp Brandy/Rum and powdered sugar.
  4. Whip it using hand blender till soft peaks are formed. Beat it more using a spoon till firm peaks are forms and stop as soon as whipped cream shows granularity. Put Cream in Freezer to chill.
  5. In the whipped cream, pour the custard mixtured and fold the cream over it.
  6. Boil water and add coffee and 2 Tbsp sugar. Remove from fire and add ¼ Tbsp Brandy/Rum. Cool to room temperature.
  7. Cut the sponge cake into flat cuboidal fingers.
  8. Take a shallow serving dish and place half the fingers (soaked in coffee for 1-2 seconds) in the dish to completely cover the bottom.
  9. Pour half the cream mixture over the cake and another layer of soaked cake fingers and cream.
  10. Chill in freezer for 10-15 minutes and take it out.
  11. Level the top and sift cocoa powder using a fine seive to completely cover the top.
  12. Let it set and cool in fridge for about 3-4 hours and Enjoy the Ultimate Experience 🙂
-: Pics :-

Posted July 17, 2011 by Rahul in Italian, Recipes

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