Sweet luxury faluda milk

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A cooling refreshing ice cream float in milk laced with sweet rose syrup. Plus the addition of basil seeds which is closely related to the new wonder chia seeds! Also with vermicelli that sinks to the bottom and makes it a treat at the end to scoop out from the bottom of your tall glass!

One of my husband’s favourites when we go to an Indian restaurant. So as he’s feeling under the weather, I knew this large pink glass full of sweet milk and ice cream would cheer him up no end! And I was right lol!

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INGREDIENTS

2 tbsp basil seeds
3 tbsp rose syrup
4 tbsp vermicelli mini
Cold milk
Scoop of vanilla ice cream

METHOD

• Boil the vermicelli for 5 minutes and strain. Keep aside to cool

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• Put the basil seeds in a bowl and soak the seeds with enough cold water for 5 minutes
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• Pour in the rose syrup into a tall glass add the soaked basil seeds and 2
tablespoons of the boiled vermicelli. Add cold milk to and stir. Place the scoop of ice cream onto the milk to top it off

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You’ll definitely need a tall spoon to devour the goodness!

Enjoy! Much love D x

Luscious Lemon Bars

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Luscious lemon bars…I guess that says it all. However I will share why they were made this week. A treat for my husband as this time 10 years ago was the very first time we met, had our first dinner date and held hands!
So many memories I can recall with precious time just flying by. Guess I must be having fun x

I wanted to experiment with a type of sweet bar for ages and took this as a great opportunity. They turned out quite special! And from the lovely feedback I got from my youngest brother and his wife I shall definitely be making these again. He has requested them for his birthday this year! Well bro your in luck you’ll be getting a birthday cake aswell as these lemon bars xxxx Enjoy!

INGREDIENTS

For the base
225g plain flour
50g icing sugar
130g softened unsalted butter
1 tsp lemon zest

4 eggs
200g caster sugar
1 tsp baking powder
¼ cup plain flour
¼ cup fresh lemon juice
1 tsp lemon zest

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METHOD

• Preheat oven to 180°c/350°f/gas mark 4. Put the flour, icing sugar, butter and zest in a mixer, whizz until it resembles turns into a crumble texture

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• Turn out into a rectangular baking dish and press down firmly to form the base.
Bake in the oven for 20-25 minutes until golden brown

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• Meanwhile whisk the eggs, caster sugar, flour and baking powder until combined. Mix in the lemon juice and zest and set aside

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• Take the biscuit base out of the oven and pour in the lemon egg mixture

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slowly place back into the oven for a further 20-25 minutes until the topping has set and is slightly golden in colour

• Leave to cool in the dish, once reached room temperature cut into square slices and dust with icing sugar. Store in the refrigerator and eat at room temperature to really appreciate the flavour!

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(Adapted from pinterest)