Wednesday, 8 October 2014
Tuesday, 7 October 2014
1 cup/ 110 gm self-rising flour
110 gm/ 1 stick butter, melted
1 apple, peeled and diced
1/2 cup caster sugar
- Preheat oven to 180 degree celcius. Grease 12 hole muffin tin or line the muffin tin with paper liners.
- In a bowl, whisk eggs and sugar together until light and fluffy.
- Then gently fold in self-rising flour and melted butter, followed by diced apple.
- Divide the batter into the prepared muffin tin and bake for 15-20 minutes, until golden and a skewer comes out clean.
- Leave in the tins for 10 minutes, and then place on a wire rack to cool.
- Sift over a little icing sugar just before serving....
Sunday, 5 October 2014
2 big ripe mangoes, peeled and chopped
1/2 cup sago seeds
200 ml fresh cream
1 cup milk
1/2-3/4 tin condensed milk
1 tbsp gelatin
1/4 cup water
- Soak sago seeds in water for an hour.
- In a pan, boil water and add soaked sago seeds and cook it until soft and transparent.
- Pour the cooked sago into a sieve and wash it under a running tap water to remove the starch. Keep it aside.
- Soak gelatin in 1/4 cup water for 10 minutes.
- In a blender, add the chopped mangoes and puree it along with milk and condensed milk.
- Melt the soaked gelatin by double boiling method (ie, melting gelatin by placing it over the pan of boiling water) and mix with mango cream mixture.
- Add the cooked sago into this and mix well.
- Pour into a pudding dish and keep it in the refrigerator till set. Garnish with chopped pistachios and mango pieces....Serve chilled...
- Can also prepare without adding gelatin - Mango Sago Dessert
Recipe adapted from here