Friday, 30 December 2011

Sinful Ferrero Raffaello with Indian touch ~ Christmas Updated

I am sure you all had a lovelicious christmas...and hope that santa deliverd all your pressies on time and you are happy with them..:-) here millions of shoppers poured down to shops on boxing day to get some bargain... ok now coming to the point...actually I made these cuties before christmas but couldn't post he recipe ...I saw this recipe here few months back , since then I wanted to try it out but never had a chance..but this festive season prompted me  ...and I made those cuties but with a little Indian touch...







Let's see what Ferrero Raffeleo actually is? The Raffaleo from the same family as Ferrero Rocher...very light and delicate taste where whole Almond is coated with creamy filling , wrapped in crispy shell and coverd in flakes in coconut flakes...now I tell you what change I have made..I have used Cashew nuts instead of Almonds..I added dried cranberries and khoya ( Indian milk solids )...
My Indianized Ferrereo Raffaello worked out splendid...they looked amazing and flavours were so fresh and delicate..The original Ferrero Raffaello has runnier centre, but I didn't wanted that so I used little khoya ..also I wanted some Indian touch on them...if you want to make without khoya you can do that..or if you want to achive more runniee centre than add more condensed milk..it just takes extra freezing time...




Original Ferrero Raffaleo
You will need :-
1/2 cup toasted cashew nuts ( can be used almond, I didn't as my daughter has allergy of almonds)
1/4 cup condense milk (use more if you want centre to be runny )
2-3 tbsp khoya-mawa ( Indian milk solids)
few dried cranberries
250 g white chocolate
100 g ice cream wafers
1 cup desiccated coconut for rolling
200 g compound white chocolate ( for covering )
can of edible golden spray ( optional )

You will need :- for kesar pista elychi Raffaello ( Saffron, Pistachio and Cardamom )
1/2 cup Pistachio Nuts
few threads of Saffron
pinch of Cardamom powder
1/4 cup condense milk
250 g white chocolate
100 g ice cream wafers
1 cup desiccated coconut for rolling
200 g compound white chocolate ( for covering )
can of edible green spray ( optional )





Method:- For both use same method...
In a double boiler start melting 250 g white chocolate with condensed milk ..meanwhile roast the khoya in another pan without turning it to brown for few minutes. Add khoya, cashew nuts and dried cranberries in to chocolate and milk mixture. switch of the heat. mix well and let it cool and mould 1 teaspoon of mixture into a ball. Roll in the chopped ice cream wafers. Let them chill in the fridge till balls gets firm.
Melt 200 g compound white chocolate and coat each ball then roll into desiccated coconut. Let it sit for a while . Spray golden spray on them . Enjoy with friends and family...Great for a gift too...!


Sending it to Nayana's event Lets cook for Christmas Red and Green

Thursday, 29 December 2011

Ending another year on a sweet note ~ Sinful Home made Ferrero Rochers

2011 it's just about to wrap up....hope you all had a great year, if not let's hope the new year fulfills all your wishes...for me this year was little rocky..but keeping hopes that new year will bring steadiness...and due to my illness and other problems I wasn't a regular poster in bloggerworld....


I would like to show my gratitude to all of you people who has visited my blog, and left kind comments...without your support I may have not reach to my potential and now I am looking forward for your support in the next year ....also I would like to say a very big thank you to my loving husband and my adorable kids..who has given me their support and kept full faith in me through  out the year ...


 "A Relaxed Mind, A Peaceful Soul, A Joyful Spirit, A Healthy Body and Heart full of Love..All these are my Prayers for You..Wish a Happy New Year "


as the year is coming to an end let's finish it on a high and sweet note....and welcome new year with sinful home made Ferraro Rochers....so let's see the recipe

You will need:-
  • 200 g hazelnut chocolate spread ( I used Nutella )
  • 100 g  whole hazelnuts plus  extra hazelnuts for the centre of the Rochers ( 30-35 ) ( roasted and skin removed )
  • 40 g hazelnut meal ( ground hazelnut )
  • 50 g ice cream wafers
  • 200-250 g compound chocolate ( use any milk, plain or dark )





Method:-
Chop 100 g hazelnut. keep aside 30 whole hazelnut. In one bowl mix Nutella, chopped nuts and hazelnut meal. Mix it very well. Freeze for a while till you can mould it in a balls. Take 1 tsp of mixture and press around a whole hazelnut to form a little ball.



 Then roll in finely chopped ice cream wafers. Now keep them in the fridge untill they get firm again. Melt compound chocolate in double boiler and coat each ball ,let sit in the fridge until it sets.

Now Enjoy on your own, with your family or great as a gift if any left...;-)


On it's way to Nayna's event Lets cook for Christams Red and Green





Friday, 23 December 2011

Fillo Pastry Mince Pies ~ Christmas

Christams is just few hours away...and every corner of this world ready for it

 Jagruti's Cooking Odessey is wishing



 Merry Christmas everyone ! May the festive season bring us positivity and new beginnings! May Santa fill your stockings with hope and your hearts with love! let's celebrate boundless love, compassion and faith! Merry Christmas to all!



Christams is incomplete without Mince pies...I laways buy from shops , this time I made them at home using fillo pastry...turned out very well..here is the recipe



You will need :-
  • 120 g Mincemeat
  • zest of one orange
  • few dried cranberries
  • 1tbsp almond flakes
  • 1 packet of fillo pastry
  • icing suger for dusting
  • 1 tbsp melted butter

Method:-
Preheat oven to gas mark 4-5. Take a cupcake tray and butter lightly. Take 4 sheets of pastry and place on top of each other, lightly butter them between each layer. Cut the pastry into 15 equal squares. Each square is now 4 layers thick.



 Use these squares to line the tin to make 12 pastry cases.Place small amount of mincemeat in each pastry case and bake them for 7-8 minutes or till light golden brown. Cool them on a baking tray and dust with icing sugar. Enjoy with cream or custard.


Monday, 19 December 2011

Spiced Nuts ~ Christmas

Christmas fever is in full swing , it's noticeable as soon as you step out of your home. So many lights illuminating on surrounding homes and streets, and too add to this there is the chaotic traffic and mad rush of people. ..parking virtually impossible...shops are well decorated and already 20-30% SALE :-) to pull the crowds...with tempting offers leading to big queues ...people are filling up their trolleys with gifts and food, like there is no tomorrow...:-)  why should I be an exception ? I do the same ....and have started preparing few stuff for this festive season... so i made spiced nuts today and they turned out so well....



You will need:-
  • 2 cups each Almonds and Cashew Nuts ( you can have any )
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp chilli powder
  • 1 tsp  dry ginger powder
  • 1 tsp cinnamon powder
  • salt to taste

Method:-
Preheat oven on gas mark 2. In a saucepan heat olive oil and fry all the spices just for few seconds, switch off  the heat, add nuts and salt and mixed very well. Place nuts on non stick baking dish and bake them for 15 minutes. Let it cool completely and store in airtight container. Enjoy !

Sending these cute munchies to Nayna's even't lets cook for christmas red and green event

Saturday, 10 December 2011

Cinnamon Shortbread ~Christmas

Christmas is just round the corner and freezing weather has really caught on here in UK...I love to use quite a lot of spices this time of the year...and I think cinnamon is the perfect spice during the winter season....I love the fragrant of the cinnamon and it's sweet and warm taste especially when in all baking recipes...I made this delectable melt in mouth shortbread with ground cinnamon...


You will need :-



250 g Unsalted butter at room temprature
250 g Plain flour
125 g rice flour
pinch of salt
100 g Caster sugar
1 tsp ground cinnamon
2 tbsp icing sugar for dusting
1 tsp ground cinnamon for dusting



Method:-
In a bowl mix butter and sugar. Mix till it gets fluffy, now add both flour, cinnamon and salt. Rub the mixture is like fine crumbs and knead untill smooth. Then cover the dough with clingflim and place it in the fridge for half an hour. Preheat the oven to gas mark 4. Now roll out the dough untill 1/2 inch thicker. cut out the cookies with cookie cutter in what ever shape you fancy. I cut mine into STARS... Place the cookies ona baking sheet.Press the tines of a fork into each cookie to make designs. Bake them about 18-20 minutes. Cool on wire racks. Mix icing sugar and ground cinnamon and gently toss them to coat.
Sending this cookies to Nayna's ongoing event Let's cook for christmas Red and Green

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