Ice cream Bhapa Doi

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Aahaaram is one of my absolute favourite food blogs. My wonderful friend Aruna is the talented chef behind this vegetarian marvel. I was extremely ecstatic when she offered to do a guest post for me. I look up to her as a senior food writer and sister. She inspires me with every one of her recipes and I am always learning from her.

Thanks Aruna for Aahaaram…We love you!

Over to my dear friend Aruna Panangipally for a sweet ice cold delight…

It my greatest pleasure that I am able to do this super simple yet super delicious guest post for Dimple. Dimple was one of my earliest blogging friends and one with a 1000-watt smile that can light up the whole world. I love Dimple’s recipes because they are infused with same joie de vivre, and are so simple yet so flavourful. 

Dimple always had nothing but kind and encouraging words for me. When I asked her to do a guest post for me, she agreed readily and came up with this delicious Sweet Corn and Spinach Curry‏ and I have only just got around to doing this post for her.

Of the choices I gave her, Dimple chose Bhapa Doi, a dessert that looks deceptively plain but is chockablock of tastes. This Bengali dessert is nothing but Sweet Steamed Yogurt that is oh-so-creamy and just the right kind of sweet; not overpowering yet has a lovely lingering after taste. 

What I love best is the fact that it gets done super fast (though one has to wait for it to chill, sigh!) and is simply super delicious.

Truth be told, I am loathe to share Bhapa Doi with anyone. 🙂

So without much ado, here you go:

Serves: 4 (If you want to share :-))
Cooking Time: 30 Mins
Chilling Time: 4 hours
Ingredients
Sweetened Condensed Milk – 400 gms
Thick Yogurt – 250 ml
Milk – 250 ml
Method
Blend together the condensed milk, yogurt, and milk.
Pour into a steel vessel.
Cover well with a foil or a heavy lid. Anything that will prevent water from entering the vessel.
Steam in a pressure cooker without the weight for 15 minutes. 
Let the cooker cool completely to room temperature.
Chill the Bhapa Doi for 3 to 4 hours.
Enjoy!

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A Hazelnut Brownie Ice Cream Cake

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I adore brownies and always have them with some ice cream, so I felt a cake combined with both elements would be just great!  So here you have a brownie based sponge with ice cream in the middle.  Please feel free to add any type of nut or even extra chocolate if you wish.

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Have a stunning day!  And enjoy! Much love D x

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INGREDIENTS

60g hazelnuts roughly chopped, some whole
60g self raising flour
130g caster sugar
50g cocoa powder
30g brown sugar
½ tsp baking powder
¼ tsp salt
⅓ cup milk + 40g milk chocolate melted
1 cup melted butter/low fat baking spread
3 medium eggs
1 tsp vanilla essence

Filling
Vanilla ice cream

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METHOD

• Preheat oven to 180°c, grease and line two 20cm diameter cake pans

• Combine the dry ingredients in a large mixing bowl or food processor

• Add all the wet ingredients, mix well and stir in half of the hazlenuts

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• Divide the mixture between the two pans, scatter over the rest of the hazelnuts and bake for 20-25 until a skewer comes out clean when poked

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• Leave in the pan to cool for 10 minutes and then transfer to a cooling rack

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• When completely cool take one brownie half and spread on whipped ice cream and sandwich with the other half

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• I like my ice cream soft and runny but you could set it in the freezer before serving

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Dairy-Free Coconut Gelato

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Melissa’s absolutely incredible coconut gelato looks crazy gooooood! I can’t wait to try this. My mouth is watering just by looking at the amazing pictures!
Awesome work honey!
Thanks for sharing x

Much love, D x

Smells Like Brownies

Dairy-Free Coconut Gelato

If you’ve been hanging around here for a while, you might know that my mom has a lot of food intolerances. We don’t get to share as many meals as I would like now that we live in different cities, but I am always looking for recipes and treats to share with her!

Ice cream has been kind of a doozy. When I was in high school, my mom and I used to have “Girls Weekend” regularly—basically two days packed full of shopping, Taco Bell (don’t judge me), chick flicks, and enormous amounts of ice cream. We still talk about doing that, but there are so many roadblocks! I have a toddler; she can’t eat ice cream. The capstone of the whole weekend, staying up late and eating ice cream until we make ourselves sick, has taken on a whole new meaning for her.

I know there are tons of…

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A chocolate torte or a chocolate sponge?

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I’m so excited as I await my closest friend’s baby to enter this world.  My friend for a whole decade now who I feel I’ve known all my life. One where the friendship is such that you do not have to see each other but we know we are always there for one other.

I had promised to bake her something, so I baked this chocolate cake for her and took it round to her home. We had some lunch and together had a few slices of this chocolatey concoction of a cake. 

When I put it into the tin I didn’t realise how heavy it was as it has a lot of substance. The cake is not spongy but closer to a torte with a cakey appearance and consistency. Really satisfying  when you are craving chocolate. The ganache adds a little more creamy moisture to the cake but I would make it extra special by serving it with a scoop of soft vanilla ice cream or a pouring of luscious single cream

I’m sure I will be making it again to celebrate the birth of my niece or nephew! Thanks J for always being there for me, lots of love D xxxx

INGREDIENTS

200g butter softened
180/200g plain flour
50g plain chocolate melted
200g soft light brown sugar
30g caster sugar
3 free range eggs
90g cocoa
2 tsp baking powder
Pinch of salt
250ml milk

For the chocolate ganache
150g plain chocolate
150ml single cream
1 tsp butter

METHOD

• Grease and line two sandwich tins and preheat oven to 180°c (160°c fan)/350°f/gas mark 4

• Cream the butter and sugar until light and fluffy with the pinch of salt
add the eggs one at a time and mix well until combined

• Fold in the dry ingredients ~ the cocoa, flour and baking powder followed by the melted chocolate

• Pour out the milk to get a drop like consistency from the batter. Divide the batter between the two sandwich tins and place in the oven for 25-35 minutes

• Meanwhile whilst the cake is baking, prepare the ganache. Heat the milk, chocolate and butter on a low heat and stir continuously. Once the chocolate has melted and the ganache has become thick and glossy, take off the heat and rest aside

• Check the cake is done by inserting a skewer into the middle, it should come out clean. Leave them in the tins to cool

• Once cool, spread some ganache on one of the cakes and place the other on top.Pour over the ganache and cover the whole cake using a palette knife

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• Place in the fridge to chill and set the chocolate ganache. Cake will be ready after an hour, you can bring it back to room temperature or have it cold. Best served with some fresh single cream.

Choc Coconut ice lollies

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Even though I have been baking alot I’m still trying to lose a little baby weight! For that reason I have no chocolate or cocoa products in our home, and yesterday I had a major craving!

I saw my 2½ year old playing with some ice lolly moulds and pretending he was eating ice cream. That’s when the bulb in my head lit up! Lol

I now fancied chocolate ice cream and my number one choice of gelato has to be sweet tender creamy coconut, so this is how these lollies were conceived!

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I’ve made the recipe in proportion to the my ice lolly moulds, which are quite small. If your moulds are larger please adjust accordingly and remember to taste before freezing them to give you the desired sweetness before it is frozen

Once again you can alter the amount of sugar and cocoa if you are making these yummy lollies for your children!

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INGREDIENTS

300ml milk full fat
50g caster sugar
1½ tbsp cocoa powder
2 tbsp desiccated coconut
1 tbsp cornflour
½ tsp vanilla extract
8g butter
Extra desiccated coconut

METHOD

• In a small saucepan heat the milk, sugar, cornflour and cocoa powder

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Simmer on a low heat and stir with a whisk until velvety thick. Keep whisking for a couple more minutes

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• The chocolate mix will start to resemble a thick chocolate pudding sauce

• Take off the heat and stir in the butter and vanilla extract

• Transfer over to a heat proof bowl, chill the chocolate mix in the fridge for 10 minutes

• Mix in the 2 tablespoons of desiccated coconut and combine well

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• Put 1 teaspoon in the bottom of each moulds with a few drops of water, next spoon in the chocolate coconut mix

• Put the sticks in and place the lollies in the freezer for a few hours. Over night is better!

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Lemon soufflé pudding

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A very light moist lemon soufflé pudding. Looks very much like a soufflé especially as it rises so much when being baked but then has a moussy spongy texture! Not overly lemony just a little hint. You can add a lemon sauce to go with it or even a lemon sorbet if you fancy a tart sensation. I really loved it with a little vanilla ice cream!

2/3 cup granulated sugar
1/4 cup plain flour
2 eggs separated
2/3 cup buttermilk
1/2 tsp lemon extract
2 tbsp lemon juice
Pinch of salt

You know you’re doing a lot of baking when you buy so many eggs!

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1. In a food processor mix buttermilk, egg yolks, lemon juice and lemon extract. Slowly add in the flour, sugar and salt until it all combines. Set aside

2. Whisk the egg whites until you get stiff peaks. Gently fold both mixtures together a little at a time

3. Divide the cake mixture into 4 buttered and sugared ramekins. Place in an oven tray and bake in a water bath by pouring in water half way up the ramekins sides. Bake for 45 minutes and until tops are golden brown and the cake springs back to the touch

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4. Let it cool slightly and remove from the ramekins and serve hot with vanilla ice cream