When I was a kid fruit salad was one of the very famous desserts in Sri Lanka. Most of the time its done for special occasions only. With the globalisation everything has changed and now it has become a common everyday dessert.
When doing a fruit salad you can use any fruit that is available during the season. mainly, pawpaw, pineapple, mangoes as they are available throughout the year in Sri Lanka. If you are overseas you can use a lot of different types of fruits in a fruit salad. Other than that watermelon, grapes will add more colour.
The difference to other fruit salads is that most Sri Lankans including my mum add condensed milk on the fruit salad before serving. One reason was that time no fridges and also no critical illnesses .
Try the fruit salad at least once with a bit of condensed milk to see how tasty and elegant looking the fruit salad is.
I used one papaya or pawpaw. Peel and remove the seeds. Then cut in to chunks.
The same way peel and cut the flesh in to chunks.
Peel the pineapple and cut in to chunks. I used half only as the pineapple was huge. 🙂
Other than that I used a banana (Make sure to add banana when you are ready to serve , if not it can go brown and ruin the look of the fruit salad) . pear and apple and juice of two lemons. You can replace lemons with orange, mandarin or even limes.
Cut all the fruit in to chunks.
To give extra colour I added grapes and strawberries.
Put the salad in to serving bowls and top with condensed milk .
The best fruit salad ever. 😀
Blueberries are very nice in cakes. This can be served as a dessert too. I always add extra blueberries in this cake. If you want to serve this cake as a dessert use whipping cream or custard to serve. Its really nice with a scoop of ice cream too.
Madeira cake is a really moist cake that is very simple to make. The texture is very similar to a butter cake. Traditionally , lemon is added to the cake. So With the same recipe you can do two different types of cakes. Adding lemon zest gives a tangy fresh flavour.
This cake a real treat for an afternoon tea or even to go with a good tasting coffee. This can be done a day before for more flavour. freeze this cake up to three months . You can slice as you wish and pack in individual bags for easy thawing.
Choux pastry is a different kind of a pastry and its used to make a lot of different types of sweets.The high moisture in the dough create steam during cooking to puff the pastry. Adding this topping makes it too different to the other pastries and gives a nice crunchy topping.
Making these pastry is very simple. Make sure to bake until nice and crunchy.
You can use this to make eclairs. To get the recipe click here
Marie biscuit pudding is an all time favourite in Sri Lanka. We enjoyed this as kids a lot. Still I love this. Its so simple and easy to make and also ready in 10 minutes.
There are things that you need to know. Adding an egg will not do any harm as the hot butter will cook the egg. In video I mean cooking as the curdling of the egg, That’s why you need to keep on stirring for a longer time while adding the hot butter. I have done another recipe before and this is the updated version of it.
The other thing to remember is that you can double the liquid for covering the biscuits with out adding chocolate at all.
I have uploaded several pictures of the finish product and how to freeze in individual snack bags. You can always freeze this dessert in snack bags to please kids or your guests later too. Thaw it before serving or take out the day before and leave in fridge to take the next day.
No wonder why these beautiful cakes got this name. They are so spongy and very light like a feather. Its worth trying this recipe at least once to see how it looks like. I always add less sugar in my recipes. If you like to add more please feel frr to add more sugar.
I did this cake in small loaf pans. But you can always use a larger tray for this. This can be kept in a fridge for a longer time too. Other than that you can freeze the cake with out a problem.
I loved chocolate eclairs a lot when I was a teenager and the love for the Eclairs are the same still. I used to buy them from a cafe near Trinity college Kandy and they were really awesome.
Some times still I have them with a coffee. The price is too high these days and I made a big batch recently and thought of sharing the recipe for Eclairs for those who love them like me.
All the steps are included in the video and the recipe is 100% guaranteed. You can do a big batch and freeze the shells and fill with cream when you want. Instead of whipping cream you can create your own filling, like pastry cream, mousse or soft ice cream etc…
Strawberries are in season and really cheap too. Try doing different styles of baking with the seasonal fruit. This is a very simple dessert that you can do in half an hour if you have everything in hand. This will be a best idea for a quick dessert .
I did this for a friend who visited us recently. So simple but really elegant on the plate. Nice crunchy short cakes with beautiful fresh strawberries in the middle with the mascarpone cheese made this a tasty dessert to please them all.
The only thing you need to know when making this is not to bake the short cakes until brown. Then it will be hard to cut it well. So make sure to take them out when just ready.
See the pictures below the recipe…………………..
I made this cake for a farewell party. This tastes awesome. When pineapples are in season try making them for a change and I am sure that you are going to love this recipe. I guarantee my my recopies 100%.
if you are using canned pineapple make sure to drain well before using. But its worth trying with fresh pineapple.
When baking the cake if the cake is going darker on top lower the temperature to 150 c and bake several more minutes extra or cover the top of the cake with a foil. This cake needs time to rest after baking. If you can bake the day before it s going to be the best. So it helps to set well. And always the fruit cakes are nicer the next day. You cant stop eating after. Trust me even even no crumbs left from this cake. 🙂