Monday, 31 December 2012

The Aroma of 2013 Welcomes You - Bantastic Banoffee Pie

Made n Enjoyed
Hello readers,

Year 2012 flew away so suddenly....A year of bitter sweet memories have passed for many. Personally I have witnessed some sad and happy moments as well...So many wrong things happened all over the world..don't know where to start and where to end ? We all have to move on.......

We will open the new book.
Its pages are blank.
We are going to put words on them ourselves.
The book is called Opportunity &
its first chapter is New Year’s Day.
( Author-Unknown )
May this new year bring immense joy, hope and best health to your life. May you reach new heights of success. May the New year gives us courage and strength to all.. Happy New Year !! Also I would like to say to all our readers and visitors a huge thank you for supporting us by visting us, leaving kind and encouraging words, sharing and trying our recipes...!
So let's start a new year with sweet dish and here it is...

I have been settled in UK for the past 21 years, but never tried Banoffee pie..numerous times I have seen this dessert made in many cookery shows,  seen recipes on so many blogs but always gave it a miss !! But this time on my daughter's request we both prepared this dessert.. making one that will have you making it over and over again. Easy to assemble, Irresistible and Sure to satisfy any sweet tooth..!!!! Due to it's high calorie ingredients, I have made the banoffee pie in individual serving glasses, so we all just end up indulging in just the right amount...

You will need:-
  • 100 g  crushed digestive biscuits
  • 25 g butter
  • 1 banana
  • 1 can Dulce the Leche * ( you will need 1 can of condense milk )
  • 150 ml whipping cream
  • Grated chocolate
  • 4 glasses to serve
*  Dulce the Leche is made by slowly heating condense milk till it turns a caramel colour. There are plenty of methods out there to do this, but I found a very easy method where you submerge the can of condensed milk in a pressure cooker filled with water and heat for 1 hour without the weight. Let the cooker cool naturally. Take out the can and leave to cool completely. Inside is a caramel coloured thick dulce the leche. I would recommend you to make this one day in advance. 

Place the butter in a pan and melt it over the medium heat.
Add crushed biscuits to it and mix very well. Turn the heat off.
Place few spoons of biscuit mixture into each serving glass and press lightly.
Let it cool a bit.
Now whisk the dulce the leche to make little smooth.
Add few spoons of dulce the leche on top of the cooled biscuit base.
Cut the banana into thin slices and arrange on the dulce the leche layer.
Spoon over the whipped cream on Banana layers and finish with the grated chocolate.
Enjoy !
The aroma of JCO welcomes you in 2013.........:)

Linking this to my own event Grand Festival Feasts.

Friday, 28 December 2012

Product Review - Hoo - Rag Bandana

Made n Enjoyed
Hello readers,

I can probably say that every ones kitchen nightmare is hair falling into their food when cooking. Not only is it unsightly, it is also unhygienic. You can take many preventative measures but even when your hair is simply tied back, it doesn't prevent the smaller hairs going astray.

Recently, I received a parcel containing my very own Hoo Rag sent from the USA for me to review. I was very impressed with the quality of material and the funky design. The Hoo Rag can be worn in a large variety of ways to suit the owners needs.

The Hoo-rag bandanas are made of a seamless cotton-polyester blended microfiber. This makes them lightweight and moisture wicking. They are worn by skiers, construction workers, runners and many other sporting professionals. It is also becoming a must for outdoor enthusiasts and is very useful for indoor wear too. The Hoo-Rag can be ordered from here: Hoo - Rag

Fortunately for me, they can also be worn when cooking. The bandana keeps my hair really neat and out of my face. This is perfect for those who have gorgeously cut fringes but find that it gets in their way when cooking.
Wearing the hoo rag also makes cooking much more enjoyable as it really gets you into the cooking mood. Not only do I feel like a chef, I certainly look the part too! After all, who said that you can't look good when in the kitchen!

Thank you Hoo-Rag for sending me this very useful product.

Monday, 24 December 2012

Oaklands eggless easy double cream fruit cake !

Made n Enjoyed
Hello readers,

Probably a little late for this recipe as Christmas is in fact tomorrow but I guess that this proves that it is possible to make a yummy scrummy xmas fruit cake with no need to panic as that dreaded Christmas dinner looms upon you. This cake takes max 2 hours of your time leaving you those precious hours for your Christmas prep!

Admittedly, it's been a while that I've written a post: the excuse that the world would end on the 21st, saving me from having to cook, pretty much stopped me from making anything special for Christmas! Ok, fine, that's a little far-fetched and very much a joke, but still now that we're all still alive I may as well get cracking!!!

I actually got the ingredients and the recipe from Oaklands School where they were selling the recipe goody bags for charity. I followed the easy step-by-step instructions and an hour and a half later I had a wonderfully moist fruit cake that begged to be decorated. Naturally, this became a job for the kids of the house and I think we've done a wonderful job! ;)

You will need:-
  • 350g mixed dried fruit
  • 300ml double cream ( you can use butter if you like 110g)
  • 100g brown sugar
  • 225g self raising flour
  • 1tsp bi soda ( you can use 2 eggs )
  • 150 ml water
  • 1 level tsp of mixed spice
  • A greased and lined 7 inch (18cm) cake tin ( I followed instructions from this site )
Pre heat the oven to gas mark 3 (325F) (170c)
Place cream,fruit,sugar and water in a pan, then stir it all and bring the mixture up to simmering point.
Then simmer it for 15 minutes-keeping the heat fairly low and stirring several times to prevent it from sticking.
Do not go away or forget it or it will boil to toffee !
After that remove the pan from the heat and allow the mixture to cool a bit ( about half an hour ).
Add the sifted flour, mixed spice into fruit mixture.
Mix all this thoroughly, and then put the mixture into tin.
Bake on the centre shelf of oven for 30 minutes. Then reduce heat to mark 2 (300F) (150c) and continue to bake for a further half an hours.
Allow the cake to cool in the tin for about 10-15 minutes.
Before turning it out to cool on wire rack.
Decorate after completely cool. We have used fondant icing and edible spray.

Maybe good for Christmas !!
Linking this cake recipe to JCO's event Grand Festive Feasts
Celebrate - Christmas guest host by Divya Prakash event by JCO
Know your flours - Plain flour guest host by Archana Potdar event by JCO
Know your natural sweetness - Brown sugar guest host by Krithi Karthi event by JCO .

Friday, 21 December 2012

Nut Roast Biryani

Made n Enjoyed
Hello readers,

We all love this aromatic vegetarian biryani, it 's Delicious !!
  • 200g basmati rice
  • Salt, to taste
  • Few whole spices like cloves, cinnamon and bay leaves
  • 1 packet of nut roast mix

  • 1 tbsp oil
  • 1 large onion, finely chopped
  • 1/2 tin of plum tomatoes (puréed)
  • 2 tsp crushed green chillies and ginger
  • 1 tsp red chilli powder
  • 1/2 tsp ground turmeric
  • 200g spinach, finely chopped
  • 2 tbsp
  • fresh chopped mint leaves
  • 1 tsp garam masala
  • 50ml single cream
  • 1/2 tsp cardamom powder
  • Salt, to taste
  • 75ml single cream
  • 1 tsp butter
  • 7-8 threads saffron

 Method :-

1 Wash the rice 3-4 times with cold water and leave it to soak for 20-30 mins.
Add rice in a pan with whole spices and salt in a 500ml of boiling water.
Simmer, cook until al dente. Keep aside for later use.
2 Cook the nut roast according to packet instruction. Leave it to cool and cut in squares.
3 Make the gravy. Heat the oil in a heavy-bottom pan, add the onion and fry until light brown. Add the pureed tomatoes, chillies and ginger, red chilli powder and turmeric and cook until you can see oil side of the pan .
4 Add the spinach and mint and cook for 2-3 mins. Add the garam masala, cream,
cardamom powder and salt. Mix well and leave aside.
5 Preheat the oven to 190C/gas 5. Grease an ovenproof dish and spread the half the cooked rice to form one layer. Arrange the nut roast squares over the rice. Pour the gravy evenly over the top. Top with the remaining rice.
6 Heat 75ml cream with 1 tsp butter and the saffron threads. Simmer for 2-3 mins and pour over the layered biryani. Cover the biryani dish with a lid and bake for 15-20 mins. Serve hot with any raita.

Sunday, 9 December 2012

Event Series Announcement - Know Your Dairy !

Made n Enjoyed
Hello readers,

JCO inviting you all to join us Know Your series.......

"Know Your" series started here on JCO in June 2012. First theme was Know Your Flours. Our blogger friends guest-hosted that theme with so much enthusiasm and so many of you took part as well to make this theme hugely successful. Currently our event is guest-hosted at Archana's place, theme is All purpose or Plain flour. which is the last in this theme.

After those achievements we didn't look back and started another theme in same series. It was Know your Natural sweetness. Once again this theme proved it's success. At the moment our event is guest hosted at Krithi's place......theme is Brown Sugar.

And now that we have tasted success, we are striking on our third theme Know Your Dairy. We will start this theme in January 2013.

According to health experts every human being should consume their food in 5 parts. We should eat  a variety of food to get the energy, vitamins, minerals, protein and fibre to maintain good health. Our daily food intake should include carbohydarates, fruit and vegetables, dairy products, nuts and meat products ( only for non veg people ) and fats, which you should consume sparingly. So basically, for good health you need them all.........

So why do dairy products important to lead a healthy lifestyle ?

Dairy products give you more benefits than health problems. Past so many centuries we've been given dairy products to get goodness such as calcium, protein, vitamin D and much more. Strong bones and teeth are the most commonly known benefits of eating dairy products.

To make this event successful JCO needs your help and support. I am inviting you food bloggers to guest host one of the following events on your blog. If you can guest host event for us, please send us your details on

Know Your Dairy series Rota
January 1st-31st - Milk ~  Shama Nagrajan
February 1st-28th - Cheese ~ Sowmya
March 1st-31st - Ghee ( clarified butter ) ~ Lakshmi
April 1st-30th - Yogurt ~ PJ
May 1st-31st - Butter milk or Cream ~ Pradnya
June 1st-30th - Paneer ( Indian Cottage Cheese ) - Jayasri Ravi

Please check out the guidelines to GUEST HOST event for JCO.

JCO is a vegetarian blog, however since you are guest hosting this event on your space we are happy whether you choose veg or non veg recipies.

Post this event as scheduled. JCO is not resposible to remind you of any dates.

Please copy a logo from mypage ( posted above ) and add your details to it.
Please email us your event post link as soon as it goes live on your blog, so we can promote your event on JCO.

Acknowledge participants entry in 3 days when you Receive them.

Check participant’s entry, have they posted according to your rules? Like- Linked our event pages? Etc.

Event round up must be written and posted in 10 days after event closed.

If you are unable to guest host the event, please let us know asap so we can allocate that slot to someone else as there is always someone wants to host that event.

Thank you for supporting and hosting an event for JCO.

Happy Hosting J


Sunday, 2 December 2012

Product Review - Thai Sweet Chilli Pop Chips !

Made n Enjoyed
Hello readers,

Recently I was sent a box from PopChips to review their new flavour Thai Sweet Chilli. A few months back I was sent a selection of their other flavours which are also reviewed, the link can be found here.

The larger sized packet of these Thai Sweet Chilli PopChips ensured that everyone got their fair share.
"An exotic fusion of sweet and spicy" is how the flavour can be described. I am not a huge fan of very strong flavoured crisps or chips, however Thai Sweet Chilli Popchips have definitely bowled me over !! I can say that they are addictive. The sweet and spices is perfectly matched, not overpowerd by the seasoning.

So glad I've tried PopChips which are pure vegetarian, very healthy and always delicious. In my opinion this unique flavour is just right !! I can munch the entire bag by myself anytime...:)
Thank you very much Popchips for sending me a box of your fantastic creation.