English Trifle

My favorite dessert of all time is the English Trifle.Its a perpetual craving for this dessert, that I satisfy to my heart's content whenever I visit the UK.I love cakes with custard and this just takes it to another level altogether.The English have enjoyed this dessert for over three centuries now and I consider it to be one of their culinary treasures that HAS to be savored.

The English Trifle is made up of many layers using Jellies or Jams, Cake, Custard and Whipped topping.Its topped off with fresh fruits or nuts giving it that incredible look, making you want to dig in right away.You can layer it in a large trifle bowl as I do or in individual glasses.The layers don't have to be perfect, in fact the imperfection gives it the distinctive look!Its a great make ahead dessert that can be prepared a day before your party and kept in the refrigerator for the flavors to combine nicely.

I am making a Strawberry Trifle here. My layers consist of Strawberry Jelly, Vanilla cake and Custard, topped with whipped topping and fresh Strawberries.I mix up a 16oz pack of strawberries into my jelly mix for that authentic texture.You can use any flavor for your trifle.I've also made these using Blueberry jelly.So next time you visit the UK make sure to try these!

English Trifle
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Ingredients:


Fresh Strawberries-1 16 oz pack
Strawberry Jelly- 1 pkt
Vanilla cake or sponge cake-1 lb cubed
Custard-2 cups(prepared)
Whipped Topping-for the topping
Fresh Strawberries- 1/2 pkt cut into halves lengthwise


Process:
Make the jelly according to instructions.Keep aside.Bake your own sponge cake or get a store bought cake.Prepare the custard according to instructions.
The next process involves layering these into the trifle bowl.Start with the Strawberry jelly at the bottom.

Follow with the cake and then custard.

Repeat the layers again in the same order of Jelly, Cake and Custard.

Top it up with whipped topping and arrange the fresh strawberries on top.Your Trifle is ready.Keep it in the refrigerator overnight and serve chilled!

Elegant Indian inspired Thanksgiving Menu

I'm not a big Turkey fan, something to do with an unpleasant aftertaste everytime I eat it. Hence I normally cook Chicken instead of Turkey during Thanksgiving.This time I'm inspired to give it an exotic Indian touch,something I haven't done before.


Yet I don't want to spend the entire day cooking in the kitchen, instead enjoy the Holidays with my family outside the kitchen as well.That said, food still has to be top-notch.So I came up with idea of  keeping it simple yet elegant at the same time, sort of "East meets West". I am making Indian style Spicy Couscous with Cranberries,Raisins and Slivered Almonds served with Indian Spiced Roast Chicken.

Sounds tempting?Wait till you try it.The combination of sweet with the spicy gets your tastebuds dancing.The Roast Chicken transports you into the Indian heartland with its aroma and a piquant taste that makes it irresistible.


You don't have to wait for Thanksgiving to make these dishes. You can make them any time of the year.You can serve the chicken as an appetizer for a gathering with some chutney, or you can use it on a bed of rice with salad as your weekday or weekend meal.


If you are  a vegetarian you can enjoy this delicious Indian style couscous on its own or with a salad on the side.The possibilities are endless, so go ahead and give it a try!


Spicy Couscous with Sweet Cranberries,Raisins and Slivered Almonds
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Ingredients:


Couscous- 2 cups
Water- 2 cups
Oil-2 tbsp
1 medium Onion- chopped finely
3 Green Chillies(Jalapenos)-chopped finely
Black Mustard seeds-1 tsp
Curry Leaves(available in Indian stores)- 3
Sweetened Cranberries- 1 cup
Raisins-1/4 cup
Slivered Almonds- for garnish
Salt-to taste


Process:


Boil 2 cups of water with some salt.Once it starts boiling add 2 cups of couscous.Turn off the heat and cover the pan.Leave it for 2 minutes.Your couscous is cooked.Gently stir it with a fork.Keep aside.

In a skillet, heat oil and add the mustard seeds and curry leaves (pic above).Once it splutters add the onions and green chillies. Saute until onions are light brown.Mix into the couscous along with cranberries and raisins.Garnish with slivered almonds.Your couscous is ready!

Indian Spiced Roast Chicken:
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Skinless Chicken Thighs or Drumsticks-5 pieces
Oil-1 tbsp
Salt-to taste


For the Green paste:


Coriander leaves-1 bunch
Ginger-1 inch chopped
Garilic-4 cloves chopped
Ground turmeric-1 tsp
Ground Coriander-2 tsps
Ground Cumin-1 tsp
Red Chilli powder(Cayenne pepper)-1 tsp


Start by preheating the oven to 420 degrees F.Now to the next step,make the green paste using all the ingredients above.

Once the paste is ready, you can go ahead and start the marination process.Place the chicken along with oil,salt and green paste into a ziplock bag.Seal firmly and mix the contents together.Leave it in the refrigerator for 4-5 hours.


Place the marinaded chicken pieces on an alumimiun foil on top of a baking sheet.Bake for about 40-45 minutes, turning the chicken once so that both sides are golden brown.

Serve your Indian Style Thanksgiving meal!Enjoy.

Pumpkin Bourbon Pudding

What better way to spend a rainy day, than with some great food,friends and fun!Had a good time with my girlfriends yesterday.Our group is nicknamed
G-10(since there are ten of us) by the better half!It was our usual monthly potluck that we have been doing for quite sometime now.The theme was "Indian Appetizers".As you can guess there were mouth-watering dishes of all sorts.


I brought a Dessert item that I'm going to share.The flavor of the season being Pumpkin, I made a Pumpkin Bourbon Pudding.I know that doesn't tie in with the 'Theme", but when you have a dessert like this, who's complaining?Certainly not the G-10!I'm not going to take the credit for the recipe, since I got it from "Better Homes and Gardens" magazine.It figures in their list of Warm and Cozy Desserts for Autumn.


Its one of those decadent desserts that's not to be missed this season.Its very easy to make and pretty healthy as well.Its not loaded with butter or cream.The orange juice, brown sugar and raisins add the sweet element and the pumpkin pie spice adds the aromatic touch that fills the house with the festive feel of Thanksgiving!I used orange juice instead of Bourbon and with my obsession of serving warm with cold, I ended up serving it with a scoop of Vanilla Ice-cream.The G-10 gave their seal of approval, so I guess it was a pretty good combo.


So here is the recipe

Pumpkin Bourbon Pudding
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Ingredients:

• 2
  tablespoons bourbon or 2 tablespoons orange juice plus 1 teaspoon vanilla
• 1/4
  cup golden raisins or dark raisins
• Nonstick cooking spray
• 1
  slightly beaten egg white
• 1
  slightly beaten egg
• 1
  15 ounce can pumpkin
• 1
  5 ounce can (2/3 cup) evaporated milk
• 1/2
  cup packed brown sugar
• 1
  teaspoon pumpkin pie spice
• 1/3
  cup quick-cooking rolled oats
• 2
  tablespoons brown sugar
• 2
  teaspoons butter or margarine, melted
  
  
  
  

Process:
In a small saucepan heat bourbon or orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.Lightly coat eight 6-ounce souffle dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place souffle dishes or custard cups in a shallow baking pan for ease of handling; set aside.


In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.


Bake in a 375 degree F. oven about 30 minutes for souffle dishes or custard cups, 40 to 45 minutes for large dish, or until a knife inserted near the center(s) comes out clean. Transfer to wire rack; cool for 1 hour before serving.Enjoy!

Salmon Curry with Green Peppers

As I opened the fridge this morning the first thing that caught my eye were three large Green Peppers(capsicums) sitting in the vegetable tray and they had been sitting for over one and a half weeks!I had to come up with something that would appeal to all of us especially DS and DD.


So I thought of using them in the Salmon Curry that I was planning to make for dinner.It may seem like a little odd combination for those of you who've never had Indian fish curry with vegetables thrown in the same pot.Ask any Bengali(from the Indian state of West Bengal) how well veggies go with the fish curries and try them someday.I promise, you will not be disappointed.


Coming back to my green peppers, well the dish came out quite nice.The flavors marry quite admirably and its a tad different from the normal curries that you eat. Its pretty easy to make since there is no grinding involved, just chopping and dropping!For once, I was so glad I was abe to finish off one of those peppers.As for the other two, well ,I'll keep you posted once I've figured out myself!!


In the meantime enjoy this easy dish.


Salmon Curry with Green Peppers
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Ingredients:


Salmon-5 pieces
Green Peppers- 1 large
Onions-1 large chopped
Ginger-1 1/2 inch crushed
Tomato- 1 big
Cumin Seeds- 1tsp
Cardamom-2
Coriander Powder-1 heaped tsp
Cumin Powder-1 heaped tsp
Turmeric-1 tsp
Red Chilli powder- 1 tsp
Green Chillies-2 chopped
Yoghurt- 3 tbsps
Water- 1 cup
Salt- to taste
Oil (preferably Mustard Oil)-3 tbsps


Process:


In a bowl chop the Green peppers. Keep aside.
In a deep pan heat oil and add cumin seeds and cardamom.Once it splutters add the onions.Saute till it browns a bit and then add the ginger.Fry for about a minute and add the tomatoes.Add cumin, coriander, turmeric, red chilli powder, green chillies and yoghurt.Fry until oil separates.Add the salmon pieces and gently mix them in the spice paste(masala).Add water and bring to a boil.Lower the heat and cover.Cook until the salmon is almost done.Throw in the peppers.Cook for another 5-6 minutes until the fish is cooked and the peppers are done, but firm and hold their shape.Serve hot with steamed rice!

Kale and Hearty!

At this time of the year, I love making hearty chunky soups. I find them very satisfying and nutritious for the whole family.I had a can of White Beans sitting in my kitchen pantry for sometime.White Bean and Escarole Soup came to mind. Asked DH to get me some Escarole from the shops and he came back with Kale instead!


Well I had to use it, so I went ahead with it although I'd never had Kale with White Bean soup before.I added some carrots and sweet peas to balance the bitterness of the Kale.I was pleasantly surprised that it turned out to be quite aperitive!One of the favorites on my list now.


The Kale does not taste bitter at all and blends beautifully into the rest of the ingredients.The peas and beans add just the right texture and the carrot adds nice color to the soup.Its a perfect weekday or weekend lunch.This one is surely for keeps!


White Bean and Kale Soup
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Ingredients:


White Beans-15 oz can
Kale-1 small bunch chopped (Discard tough stems)
Carrot-1 large chopped
Onion-1 Big chopped
Peas-1 cup
Garlic-2 crushed
Extra Virgin Olive Oil-1 tbsp
Salt-to taste
Pepper-1/2 tsp
Vegetable Broth,Chicken Broth or Water-2 cups


Process:


In a pot heat oil and add the onions.Saute for a bit and add the garlic.Throw in all the vegetables.Add the broth or water, salt, pepper.Bring it to boil on high.Cover and cook on medium for about 20 mins until all the vegetables are cooked.Serve hot with a crusty bread.

Penne with Chicken and Vegetables

If you visit me on a Wednesday evening, 8 out of 10 times,you will find me making Italian food.Pasta,spaghetti,linguini etc.Now don't ask me why,its something I wonder myself.I guess to celebrate 'midweek'!


I was first introduced to the art of cooking Italian food by my sister who is an excellent cook herself.She has learnt the traditional way of cooking authentic Italian from her mother-in-law who hails from Italy.Using her basics,I've come-up with some versions that I would like to share.

This is a delicious and a very colorful recipe.The use of red,yellow and orange peppers with carrots and peas enlivens the dish. I always mix a bag of multigrain pasta to my regular pasta to get more fiber and protein.You can use either.I got the idea of fennel seeds from the Hot Italian Sausage sold in the stores,and it does wonders in the flavor department!Instead of chicken mince you can use chicken or pork sausage.

For the vegetarian version you can basically use any vegetable that's in your fridge.Its equally delicious.


Penne with Chicken and Vegetables
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Ingredients:


Penne pasta-3 cups
Chicken mince-1 pkt
Onion-1 big
Garlic cloves-4-5( crushed)
red, yellow and orange peppers-you will need half of each chopped
1 Carrot-chopped
Peas-1/4 cup
15oz can of crushed tomato-1
Extra Virgin olive oil-2 tbsp
Salt-to taste
Oregano-2 tsp
Fennel seeds-1 tsp
Red chilli flakes-1/2 tsp




Process:


Pasta:
Boil pasta according to the instructions.Make sure to salt your pasta nicely since that is the only way you can flavor the pasta.Reserve some of the cooking liquid.


Sauce:
In a pan, heat olive oil and add the chicken mince along with a little salt,crushed garlic, red chilli flakes and fennel seeds.Let it brown a little bit and then add the onions.Saute for about a minute and add all the vegetables.Add the crushed tomatoes, little water and the oregano.Mix well and let it boil on high heat.
Reduce the heat to medium and let it simmer until all the vegetables and chicken are cooked.Add 2 tbsp of the reserved pasta water to thicken the sauce.Add the cooked pasta and mix well.Drizzle with some olive oil and parmesan cheese.Serve hot!