Wednesday 30 June 2010

Toasted sandwich rolls

Toasted sandwich rolls- A twist to the usual sandwich.Spicy potato filling encrusted in bread slices and toasted in the oven till golden brown and crispy.Perfect snack served with green coriander chutney.


8 slices of bread
3 medium  potatoes boiled and mashed
1 small onion finely diced
1 teaspoon salt
1/2 teaspoon ginger paste
1/2 teaspoon  garam masala
1 tablespoon lemon juice
1/2 teaspoon sugar
2 finely minced green chillies
1/2 teaspoon chilli powder
1 tablespoon olive oil for cooking the masala
Spray cooking oil.


1. In a pan heat 1 tablespoon oil , when hot add the onions and cook till soft  and translucent.
2. Add the ginger paste and chillies.
3. Add the mashed potato , followed by the salt, chilli powder, garam masala, lemon juice and sugar.
4. Mix all the spices throughly into the potato mixture. Adjust seasoning as required.
5. Take off heat and cool.
6. Divide the potato masala in to 8 portions, and roll each one into a sausage shape to fit the width of the bread slice.Chill for 15-30 minutes.

7. Remove the crusts from the bread slices.
8. Using a rolling pin roll out the bread slices to flatten them.
9. Place the masala sausage on the bread roll at one end and roll up the bread slice tightly.
10. Wet the other end of the bread slice and stick it down to form a sausage shape.
11. Repeat the process for all bread slices.
12. Spray a baking tray with spray oil and place bread rolls on it.(You can use ordinary oil and just brush the bread rolls over with it instead.)
13. Spray the bread rolls with the spray oil and bake in a pre heated oven at 200 degrees centigrade for 15 minutes or until golden brown.
Remove  from oven and serve hot with green coriander chutney.

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Toasted cheese and tomato sandwich

Tuesday 29 June 2010

Masala aloo in green gravy.

Masala aloo in green gravy- Tender baby pototoes steamed and cooked in a fusion of spices and  aromatic green masala. Tasty and succulent delicious served with rotis or parathas.


10 baby potatoes
1 cup frozen or fresh  green peas
1 red onion finely diced
2 medium tomatoes
1 teaspon garlic paste
1/2 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspon salt
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 /2 teaspoon chilli powder
1/2 teaspoon MDH kitchen king masala
2 tablespoons olive oil or sunflower oil


1. Wash and steam the potatoes until tender.
2. Peel the skin and keep aside.
3. Grind the peas coarsely and keep aside.
4. Dice and puree the tomatoes.
4. In a pan add the oil when hot add the mustard seeds, when they splutter add the garlic and onions and saute till translucent.
5. Add the tomatoes, followed by the salt, chilli powder, cumin, coriander and turmeric.Saute for 2 minutes.
6. Add the coarsely ground peas and cook with 1/2 cup water till masala becomes nicely blended with all the spices.
7. Prick the cooled steamed potatoes all over with a fork and add to the green masala. Add 1/2 cup more water.Stir in the MDH kitchen king masala.
8. Cover and cook till all the  spices  and green masala infuse and flavour the potatoes.
Transfer to serving dish.
Serve with hot rotis or parathas.

You may like:
Stuffed capsicums.

Sunday 27 June 2010

Daring Bakers Challenge-June 2010- Pavlova

Pavlova- A crisp outer meringue shell with delicious soft chewy centre  topped with a delicious mango flavoured mousse and  an array of fresh  mango and seasonal fruits.

The June 2010 Daring Bakers’ challenge was hosted by Dawn of  Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

Although the challege was for a chocolate pavlova with chocolate mousse, I have adapted this and made a plain pavlova  base with mango mousse.


For Meringue shell
3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar

For Mascarpone cream


500 ml whipping
1 tbsp fresh lemon juice
3 tablespoons icing sugar
4 tablespoons fresh mango puree

For topping and mango puree:

1 mango diced  for topping
1 mango diced and pureed for adding to mascarpone mousse
12 strawberries wahed and sliced
12 cherries washed
1/2 tablespoon icing sugar for dusting


For Meringue:

1. Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.
2. Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
3.Sift the confectioner’s sugar over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
4.Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon.
5.Bake for 2 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Mascarpone mango mousse:
Recipe source for basic mascarpone : Baking Obsession


1.Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering.
2. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating.
3. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles.
4. The whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir.
5.Remove the bowl from the water and let it cool for about 20 minutes.
6. Line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time).
7.Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
8.To make the mango mousse , place the mascarpone in a bowl add the icing sugar and mix well.
9. Fold in gently the mango puree , do not over mix as a ripple effect of mango in white is desired.

Assembling the Pavlova:

1. Place the meringue shell on a serving dish.
2. Spoon over the meringue shell the mascarpone mango mousse and top with  fresh diced mangoes, strawberries and cherries.
3. Dust with icing sugar.
Serve chilled.

You may like:
Daring bakers challenge piece montee

Thursday 24 June 2010

Pasta Salad

Pasta Salad-A colourful  and tasty salad that is healthy and nutricious.Lavishly made with olives, sundried tomatoes,mixed beans,diced cucumber  and all served on a bed of crunchy  baby cos lettuce leaves .


1 bowl cooked mixed beans of choice. (Mixture of any of these; kidney beans, chickpeas, flagelot beans,white kidney beans, cannelloli beans or blackeyed beans)
1 bowl cooked Farfalle pasta
Baby cos lettuce leaves -approx 12
2 tablespoons preserved sundried tomatoes in oil -chopped into small bite size pieces
3 inch piece cucumber diced
3 spring onions finely chopped or 1 medium red onion finely diced
12 green/black  olives pitted ( stones taken out)
1/2 bowl mixed red/green yellow peppers diced.
Parmesan cheese for garnish.(Optional)

For Dressing:

2 tablespoons oil from preserved sundried tomatoes
2 tablespoons fresh lemon  juice
1/2 teaspoon salt
1 teaspoon chilli flakes
1/2 teaspoon freshly ground  black pepper
1 clove garlic finely minced
1 green chilli finely minced


1. In a bowl add the mixed  beans, diced cucumber, chopped onion, diced peppers, sundried tomatoes , olives and  cooked pasta.
2. In a jar with a lid add all the ingredients for the dressing and shake to mix it all together.
3.Pour over the salad and toss to coat all the salad ingredients.
4. Line a serving bowl with the baby cos lettuce leaves and spoon the pasta salad on the top.
5. Chill for an hour before serving to allow flavour of dressing to infuse.
6. When ready to serve grate parmesan shaving over salad.
Serve  with fresh crusty bread.

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Tuesday 22 June 2010

Karela (bitter gourd curry)

Karela- Bitter gourd curry- This vegetable is under rated due to its bitter properties, however if cooked in the correct manner it can make a very tasty and delicious side dish. This dish is cooked with red onions, an array of spices and sweetened with jaggery to balance the bitterness. It is perfect served with hot rotis or parathas.


3 Karela- bitter gourd
1 medium red onion finely diced
2 medium tomatoes chopped and pureed.
I tablespoon fried gram coarsely powdered
1/2 teaspoon garlic paste
1 teaspoon chilli powder
1/2 teaspoon turmeric
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon mustard seeds
1/2 teaspoon salt
1/2 teaspoon salt for rubbing on the karela
1 table spoon olive oil or sun flower oil.
1 tablespoon  grated jaggery
1/2 tablespoon fresh chopped coriander for garnish.


1. Peel and slice the karela into 1 inch strips.
2. Sprinkle the karela with 1/2 teaspoon salt  and rub it in, leave the karela to one side for 1/2 hour.(This will draw out the bitter juices.)
3. After half  an hour squeeze the salted  karela and squeeze out all the bitter juices, wipe off any access salt with a clean kitchen towel.
4. Place the karela slices in a microwaveable bowl and add 2 tablespoons of water, cover and cook on high for 5 minutes or until tender.
5. Once karela is cooked , drain and discard the cooking water and keep aside.
6. In a pan add the oil, when hot add the mustard seeds, once they splutter add the garlic paste and saute.
7. Add the onions and fry till translucent, add the pureed tomatoes and the spices; salt,chilli powder, cumin coriander and turmeric.Cook tomatoes till spices infuse and tomatoes start to leave oil.
8. Add the fried gram flour and cook for 2-3 minutes more.
9. Add the grated jaggery and cook for 2-3 minutes till it melts down and blends in to form a thick sauce with the spice mixture.
10. Add the pre cooked karela and cook for 2-3 minutes till the sauce coats the karela, do not over stir as karela pieces will break.
11. Transfer to serving dish and garnish with fresh chopped coriander.
 Serve with hot rotis or parathas

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Gujarati karela sabji

Sunday 20 June 2010

Mango Mousse

Mango Mousse- Ripe succulent mango coulis, folded into a rich and creamy mascarpone and cream mousse, topped with fresh and juicy bite size mango pieces. A beautiful dessert to give an exquisite end to any meal.


1 large or two medium mangoes
250 grams mascarpone cheese
150 grams whipping cream
1 teaspoon vanilla extract
3 tablespoons icing sugar


1. Peel and dice the mangoes.
2. Reserve 1/3 of the mangoes and puree the remainder in a blender jug.Keep aside
3.To the mascarpone cheese add the icing sugar and vanilla. Mix throughly.
4. Add half the mango puree  to the mascarpone mixture and mix together.
5. In another bowl whip the whipping cream .
6.Gently fold in the mascarpone mixture into the whipping cream with a metal spoon using a folding and cutting method. (Do not over mix this will result in a dense mousse.)
7. In serving glasses, spoon the mango puree into the bottom of the glasses, followed by a spoonful of mango pieces.
8. Top this with the mascarpone and cream mixture.
9. Garnish with the remaining mangoes and Chill the dessert for 2 hours.

Serve  chilled.

Friday 18 June 2010

Saffron peda ( Indian fudge) microwave version.

Saffron Peda- An Indian sweet made from milk powder, sugar  and flavoured with saffron and cardamom. It can be made in a varity of flavourings such as almond,  pistachio, cashewnuts or simply plain.

(Recipe courtesy of Tarla Dalal's book)- I have made couple of  small changes to suit my taste.


2 cups milk powder
1 tablespoon ghee ( clarified butter)
397 grams  sweetened condensed milk (1 tin)
1 teaspoon cardamom powder
Pinch of saffron
1 tablespoon almond slivers for garnish


1. In a microwaveable bowl add the milk powder, cardamom ,saffron, ghee and condensed milk.
2. Mix throughly and heat on high for 2 minutes.
3. Remove from microwave and stir the mixture.
4. Return the mixture to microwave and cook for another two minutes , remove from microwave and stir again.
5. Return to microwave and cook for a further minute or until the mixture starts to change colour slightly.Peda mixture is ready when it starts to come together into a ball and leaves the side of pot.(Take care not to overcook or burn the mixture or else it will go chewy and hard)
6. Remove from microwave  and allow to cool slightly.When mixture can be handled make small walnut sized balls and flatten them to a disc shape.(You can form a pattem on them using little peda moulds that are readily available in asian cook ware stores, alternatively you can make indentations using cocktail stick or fork to form a pattern.)

7. Garnish the top of pedas with almond slivers pressing them slightly to make them stick.

NB- To form perfect pedas, mixture needs to be handled quickly and whilst still warm  because as it cools it will start to form cracks in the pedas.Chopped nuts can be added to mixture if desired before  forming pedas.

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Wednesday 16 June 2010

Water Melon smoothie.

Water melon smoothie-Refreshing summer drink perfect for breakfast or anytime of the day.


3 cups of diced water melon (seeds removed)
2 teaspoons icing sugar
1 cup of ice cubes
2 mint leaves (optional)


1. Place the watermelon cubes, sugar, mint and ice cubes in a blender jug.
2. Whizz all the ingredients in the blender till its smooth .
Pour into tall glasses and serve immediately .

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Tuesday 15 June 2010

Pani Puri / Gol Gappe -ICC Cooking Challenge May 2010

Pani Puri / Gol Gappe- ICC Cooking challenge May 2010- A famous chaat commonly found in the streets in India. Food vendors serve these little pani puris making as fast as you can devour them. Spicy, tangy with a wonderful crunch, these little snacks are amazingly delectable .

The recipe is provided by srivalli of spicing your life .


For making Gol Gappe / pani puri

Sooji (Semolina ) 1/2 cup
Maida ( Plain Refined Flour) 1/2 tbsp.
Cooking Soda 1/2 teaspoon
Salt to taste
Oil for Frying

For Spicy Pani or Spicy Water

Chopped Mint Leaves 1 1/2 cups
Chopped Coriander Leaves 1 tbsp.
Tamarind 1/3 cup
Ginger 1"
Green Chillies 4 to 5
Ground Cumin Seed (roasted) 1 tsp.
Kala Namak (Black Salt ) 1 1/2 tsp.
Salt to taste

For Filling:

Potato Filling

1 Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.

Lentil Filling:

Cooked Channa or Peas - 1 cup
Salt to taste
Chili powder 1/2 tsp
Turmeric powder
Garam masala powder 1/4 tsp
Cook the channa or peas till tender. Then drain and cook with the masala till aroma comes out.

For Red Tamarind Chutney

Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp.
Red chilli powder 1/2 tsp
Dry Roasted cumin powder 1 tsp
Kali Micrch (Black pepper) powder 1/4 tsp.
Cloves 2
Warm water 2 cups
Oil 1 tsp.
Salt to taste

For Gol Gappe or Puri:

1.In a bowl take semolina, plain flour, Cooking Soda, salt, 2 tablespoons of oil and knead well to make a stiff dough, leave it bit stiffer than normal.
2.Cover it with a wet muslin cloth and let it rest for 15 mins.
3.Then pinch out very small balls and roll them into small circles.
4.Remember you will be eating these as whole, so make small circles
5.Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.
6.Heat oil in a thick bottomed pan, deep fry the puris
7.The idea is to puff them and fry them till golden brown.
8. Take them out and put them on kitchen paper towel, to get rid of the extra oil.
Notes: Allow the puris to cool before storing them in an airtight container. Else they will become soggy.

For making spicy water or Pani:

1.Extract pulp from the tamarind
2.Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.
3.Add salt and black rock salt to taste.
4.Put it in the fridge to cool down.
Add water as required.

How to make Red Tamarind Chutney:

1.Extract the pulp from tamarind.
2.In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.
3.To the tamarind pulp add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
4.Put the mixture in a pan and heat for 5 minutes on medium heat.
5.Remove from heat and let it cool down.This will tend to thicken up, so add warm water if it becomes too thick.
6.Once it cools, blend the contents in a blender to a smooth paste.

Assembling the Pani Puri / Gol Gappa:

1.Poke a small hole in the center of the Gole Gappa/ Puri
2.Add a tsp of mashed boiled potato / Channa in the middle of the puri. Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it
3.Gulp it down.

Notes: Alternatively you can mix small quantity of Tamarind Chutney, Spicy water and pour this on stuffed puris and gulp down too.

Few changes I made were that I used bottled mint instead of fresh and also I diced the potatoes instead of mashing them  and mixed them  with the chana prior to serving.

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Sago Muruku

Sunday 13 June 2010

Bateta Pawa

Bateta Pawa-A savory teatime or breakfast snack made from pawa (beaten rice) and vegetables.Healthy and simple to make this dish is also ideal for lunch boxes.


1 cup Beaten rice (pawa/poha)
1 medium potato peeled and finely diced
1/2 cup frozen sweetcorn
2 spring onions finely chopped
2 fresh red chillies finely chopped
1 teaspoon fresh ginger paste
1 tablespoon fresh chopped coriander
1 tablespoon cashew nuts
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1 tablespoon lemon juice
6 curry leaves
1 red dried chilli
1/2 teaspoon cumin seeds


1.Wash the pawa and leave to drain in a sieve.
2. In a pan heat the oil, when hot add the cumin seeds, when they splutter add the red dried chilli and curry leaves.Add the cashew nuts and stir fry till they turn golden brown.
3. Add the spring onions, and ginger paste and stir fry for a minute.
4. Add the salt, chilli powder, turmeric, add the sweet corn and potatoes.Mix.
5. Gently stir in the washed pawa.
6. Add enough water so that it just covers the pawa / vegetable mixture.( Approx two cups)
7. Transfer all the mixture to a microwaveable dish, cover  and cook on high for 10 minutes.
8. After 10 minutes check that the potatoes are cooked. If not than cook for 2-3 minutes more.
9. After cooking time is complete, remove from microwave and leave the bateta pawa to stand for 5 minutes.
10. After five minutes, using a fork fluff up the bateta pawa and transfer to a serving dish.
11. Stir in the lemon juice and garnish with the coriander.
Serve with green coriander chutney.

NB- You can cook bateta potato on stove top if  you don't have a microwave.

Thursday 10 June 2010

Mohanthal-A gujarati sweet dish.

Mohanthal-A gujarati sweet dish made from chickpea flour roasted  in ghee( clarified butter) and sweetened with sugar syrup. Beautifully Garnished with chopped almonds and flavoured with saffron and cardamom this delectable sweet is rich in taste and delicious.


1 cup besan (chickpea flour)
1 tablespoon ghee
1 tablespoon milk.
4 tablespoons ghee ( for roasting)
1 teaspoon cardamom
1/2 teaspoon nutmeg

For Sugar syrup:

¾ cup sugar
½ cup water
Pinch saffron

For garnish:

1 tablespoon slivered almonds
½ teaspoon saffron
1.5 teaspoons kus kus (poppy seeds).


1. Warm the milk and one tablespoon ghee and rub into the besan to form a bread crumb type mixture.(This is known as giving the flour drabo) Leave for 30 minutes.
2. Using a sieve with large holes sieve the besan mixture to form grainy texture similar to coarse semolina. Keep aside.
3. In a heavy bottom pan add the sugar and water and bring to boil add the saffron. When sugar syrup reaches one thread consistency take off heat and keep aside.
4. In a another pan add the 4 tablespoons ghee and roast the prepared besan till a sweet aroma fills room and besan is golden brown in colour.

5. Remove the flour from the heat and slowly add the warm sugar syrup and keep stirring the mixture till it starts to thicken.
6. Once all the syrup is added return the mixture to heat and stir for 2-3 more minutes. Add the cardamom and nutmeg
7. Oil a thali / dish and pour the mixture into the dish. Smooth over with the back of a spoon and garnish with almond slivers, sprinkle with saffron and kus kus. Smooth over with the back of a spoon again and leave to set for few hours.

8.Cut Mohanthal into desired shapes. Store in an air tight container.Eat within one week.

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 Churma na ladwa

Submitting to:
Flavours of Rajasthan event by guested by Sonu of Palatecorner


Wednesday 9 June 2010

Amli-Tamarind chutney.

Amli-Tamarind chutney- A tangy sweet and sour chutney that is a must for all savory and snack dishes in the Indian Kitchen.


16 oz tamarind pulp(without seeds)
12 oz dates(without seeds)
2 teaspoons chilli powder
2 teaspoons salt
3 cups water


1.Soak the tamarind and dates in 3 cups hot water overnight.
2. In the morning squeeze throughly the tamarind pulp and dates to release the fibres,skin and husk.
3.Strain the tamarind /date mixture, squeezing all the pulp out and leaving behind the fibres, husk and skins.
4.Transfer the strained mixture to a bowl and discard the fibres,husk and skins of tamarind.
5.Add the salt, sugar and chilli powder and mix throughly ,adjust seasoning as necessary.(Amli chutney should taste tangy,spicy sweet and sour.Add a little water to get the desired consistency.
6.Transfer to a serving dish.

NB-(If you don't want to use dates then the sweetness can be achieved by using 4 oz jaggery-gor)

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Monday 7 June 2010

Green Coriander chutney

Green Coriander chutney- A very versatile chutney that is must in any indian kitchen as it accompanies most chaats and savory dishes. A blend of fresh coriander, green tangy mangoes and fiery green chillies gives this chutney a vibrant green colour with a sweet and sour taste.


1 large bunch fresh coriander
15 green chillies (adjust to personal taste)
1 medium raw mango
Juice of 1 large lemon
1 teaspoon salt
2 teaspoons sugar
2 tablespoons water


1. Wash the coriander bunch and cut off the root ends but leave some stalks.
2. Chop the coriander coarsely.
3. Deseed the chillies and chop coarsely
4. Dice the mango into small pieces leaving the skin on.
5. Place the corriander,chilies and mango into a food processor.Add water
6. Blend the ingredients to a fine puree.
7. Add the lemon juice, sugar and salt and mix throughly.
8. Adjust seasoning if necessary.(Chutney should be hot sweet and sour.)

Transfer to a serving dish.
(If refrigerated it will keep for up to a week. Can also be frozen for later use.)
NB -Substitute chillies with green bell pepper if desired.

Sunday 6 June 2010

Red Chori-Adzuki Beans curry.

Red Chori-Adzuki beans-Low in cholesterol , high in protein this bean has a rich nutty flavour.When cooked  with aromatic spices Adzuki beans  makes a delicious  rich and creamy curry that is perfect to serve with rice or rotis.

1 cup dry adzuki beans
2 pints water
1 teaspoon garlic paste
1 teaspoon salt
1 teaspoon chilli powder
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
2 medium tomatoes blended to a puree
1 teaspoon tomato puree
2 tablespoons olive oil


1. Soak the adzuki beans over night in two pints water.
2. Next day pressure cook the beans till they are tender.
3. In a pan heat the oil, when hot add the mustard seeds, once they begin to splutter add the garlic paste and saute  for few minutes.
4. Add the blended tomatoes, tomato puree, salt,coriander powder, cumin powder, turmeric and chilli powder.
5. Cook the gravy till tomatoes and spices in fuse and tomatoes start to leave the oil.
6. Add the pressured cooked beans and all the liquid that they were cooked in to the tomato gravy.
7. Simmer for 5 minutes.The curry should have a thick gravy.Add a little more water if needed.
8. Garnish with green chillies and lemon slices.
Serve  the curry topped with a squeeze of lemon juice with hot rotis.

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Thursday 3 June 2010


Milkshakes-Creamy , thick, smooth, refreshing and simply delicious.


For Vanilla Milkshake:

1/2 pint milk
4 scoops vanilla ice cream
1/2 teaspoon vanilla essence
Grated chocolate for topping.

For Strawberry milkshake:

1/2 pint milk
4 scoops vanilla or strawberry ice cream
8 strawberries
1 teaspoon sugar (add if strawberries are a little sharp)
2 strawberries for garnish


For vanilla milkshake:

1. Add the milk and ice cream into a blender jug .
2. Add the vanilla essence and blend.
3. Pour into 2 tall chilled glasses and sprinkle with grated chocolate.

For Strawberry Milkshake:

4. Hull and chop the 8 strawberries into small pieces.
5. Add the strawberries to a blender jug.
6. Add the ice cream, sugar and milk.
7. Blend till smooth and creamy
8. Pour into tall chilled glasses and garnish with remaining strawberries

Serve Milkshakes immediately.

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