Chocolate & Almond Cake

This chocolate and almond cake is  very rich in flavour. This can be served as a dessert or with a cup of coffee or tea. Though I finish this with a ganache you can serve this with out too..

Adding whipped cream or just plain fresh cream will make this cake a nice dessert for an special occasion.

 

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Cream of Parsnip & Potato Soup

Parsnips have their own sweet flavour unique to them, I smell a raw mango in cooked parsnips. Its good in soups and also to accompany your roast. Parsnips are very common winter vegetable you can use in different types of cooking. This is one of them.

This soup will serve 6 people.

Get two parsnips and peel and wash them thoroughly. Then chop them roughly.

Peel and wash two potatoes and chop roughly.

You will need one  and and several cloves of garlic roughly chopped with enough salt and pepper to taste as well as any kind of a herb to your liking. I used mixed herbs.

Add butter in to a pan and add the onion and garlic with herbs.

Add the potatoes and parsnip and saute several minutes. Measure the water from the soup bowls the amount you need.  Add one less bowl. (If you are serving 7 add six cups)

I pressure cooked. You can slow cook or cook on simmer until tender. Add the soup in to a mixer and puree the soup. Add cream and puree soup again. (I didn’t add any cream ad I found it that good and creamy)

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Serve hot with a piece of crusty bread on the side.

Condensed Milk Creme Caramel

I love condensed milk. I can eat it as it is . All I want is a can of condensed milk and a tea spoon. I love condensed milk tea too. In Sri Lanka most of the tea made with condensed milk . Thats the best tea ever too.

When we add condensed milk in to a pudding or any other recipe we have to be careful when adding more sugar. For me the sugar in condensed milk is more than enough. When doing the caramel make sure not to burn the sugar. If burnt it taste bad. Pieces of burnt sugar can go in to the dessert too.

Sometimes I steam this pudding. Both taste nicer. Strain when you mix eggs in any recipe to prevent clots of eggs later and also it stops egg shells if we have accidentally added.

After baking when you touch the top if it not sticking to your fingers that means it s ready. All egg dishes needs to set it back again. So leave it to cool down unless you are serving it hot. Leaving in fridge makes it well stabilise and can cut in to even pieces. Can store in fridge about two days with out a problem.

[youtube https://www.youtube.com/watch?v=BHVOLP66F7Q&w=560&h=315]

 

Ingredients

  • 1 can condensed Milk (397g)
  • 8 Eggs
  • Few Drops of vanilla
  • 250g Brown sugar
  • 125ml Water
  • 500 ml Milk

Method

  1. Into 250g add the water and caramelise with out stirring.
  2. Pour in to a pan to cool down. It will set in the tray.
  3. Beat the vanilla and Eggs together.
  4. Next add the condensed milk and mix well.
  5. Heat the milk . (Don’t boil)
  6. Add the milk in to eggs and mix  well.
  7.  Pass it through a sieve.
  8. Put water half way through in to baking tray and put the tray with egg mix in to it.
  9. Bake about 1 hour.
  10. Leave in fridge to set.
  11. Put the tray upside down and invert the pudding on to a tray.
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