Easy Cheesy Avocado Toasts

It’s Christmas time, which means the best time of the year has arrived 😀 and Christmas would be incomplete without food and sweets. I really wanted to share a nice recipe with you all which would be easy to prepare and suitable for this holiday season as well. My friends and I wanted to make something with avocados. We could have easily gone with our good old Guacamole, instead we decided to make these easy cheesy toasts which I am really excited to share with all my readers over here. Hope you all give it a try and enjoy it as much as we did.

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This recipe does not require any specific quantity of ingredients. We were able to use 1 big avocado for 6 slices. Feel free to make your own variations by adding mushroom, bell-pepper, broccoli, etc.

This is what you’ll need :-

Ingredients

Bread Slices

1 big piece avocado

Chopped garlic

Butter

Freshly Ground Black Pepper

Salt

Oregano for seasoning (optional)

Grated Processed Cheese (I used Britannia)

Method

  • Cut avocado into fine slices

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  • Spread butter and sprinkle some chopped garlic. Butter will make the toasts nice and crispy.

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  • Place your avocado slices neatly and sprinkle salt to taste

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  • Top it up with grated cheese. Sprinkle freshly ground black pepper and oregano seasoning.

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  • Place your slices on the middle rack of the oven and bake it for 7-10 minutes at 180 degrees Celsius.

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  • Serve it with your favorite sauce. We had it with sriracha sauce. It goes really well with the toasts. Enjoy!

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Merry Christmas and a very Happy New Year to All! 🙂

Banana Cake/Bread

During my trip to Australia, I noticed people over there ate Banana Bread quite often; especially for breakfast. I personally didn’t like the taste of it though. My elder sister is really fond of banana bread. She tried to bake it at home and it turned out pretty well. I thought I could share her recipe with you all. You can take an idea from my recipe here for pictures as I don’t have them for this one in particular. Everybody really enjoyed it back home. Hope you all like it too. 🙂

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This is what you will need:

Ingredients

Dry Ingredients:

Plain flour- 1 cup

Baking Powder- 1tsp

Baking Soda- ¼ tsp

Wet Ingredients:

Fresh Cream – 1 cup

Sweetened Condensed Milk- 1 cup

Overripe Banana- 1

Vanilla Extract- 1-2 drops

Method

  • Prepare the baking tin- Line with oil and dust with flour and keep aside.
  • Pre-heat the oven to 180 degrees.
  • Mix all the dry ingredients.
  • Beat the condensed milk, vanilla extract and banana until fluffy and smooth.
  • Fold in the cream.
  • Add the prepared wet mix to the dry ingredients.
  • Fold well the two mixes and taste, if it needs more sweetening you can add more condensed milk.
  • Pour the whole mixture into the baking mould.
  • Bake for 25-30 minutes at 180 degrees centigrade (Time may vary a little). Check with a toothpick. It should come out clean.
  • Let it cool and slice it.

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Eat fresh or store it in an air tight container in the refrigerator and eat your way with Nutella, butter, toasted or just plain.

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Happy Baking 🙂

Ganache Filling Eggless Duet Muffins

Since the past one week, it has been raining here almost everyday. The cool and breezy atmosphere instantly demands you to have a good cup of hot drink along with delicious nibbles. These muffins make an excellent pair with nice strong coffee. The orangey soft centre combined with the intense flavors of chocolate and vanilla just makes the whole experience so satisfying and for that moment it just makes you want nothing more!

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You can make many variations with the same recipe. If you want, just avoid the cocoa powder and make plain vanilla bean cupcakes; or add cocoa powder with a little milk to the whole batter and make chocolate ones. Add chocolate chips for a little extra crunch. Change the flavor of the chocolate used for ganache. The store I bought the chocolate from also sold strawberry, mango, milk, dark and white chocolate. Imagine the kind of variations you can come up with if you actually give it a thought. Do give it a try, they are sure to bring a smile to your face. 🙂

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Ingredients (Makes: 6  Preparation Time: 10 minutes  Cooking Time: 20-25 minutes)

For Eggless Cake Mix

1 cup plain flour

1 cup fresh cream

¾ cup condensed milk

½ cup milk

2 tbsp cocoa powder

1 tsp baking powder

1 tsp vanilla bean paste/vanilla essence

1 pinch soda bicarbonate

For Ganache

50 gm cooking chocolate (I have used orange compound chocolate here)

25 ml cooking cream

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Method

  • Ganache Preparation – For ganache to be able to set, it requires a proportion of 2 parts chocolate: 1 part cream. I used 100 gm: 50ml. Although, for this recipe 50gm:25ml is more than enough, as I was left with some unused ganache.
  • Add chocolate and cream in a bowl. Place it on a double boiler and combine until it melts. You will end up with a glossy looking, silky smooth ganache. (You can even pour hot cream over the chocolate and mix until well combined)
  • Place it in the refrigerator to set. I put it in the freezer for about 10 minutes.

Cheesecake

  • Pre-heat oven at 180 degree Celsius. Grease your muffin tray and keep aside.
  • Combine plain flour, baking soda and soda bicarbonate in a bowl and keep aside.
  • In another bowl combine condensed milk, vanilla bean paste and fresh cream.

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  • Add flour mixture to the wet vanilla bean batter and mix. The texture should be a little thick for the ganache to sit on.

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  • Add 1 spoon each into your muffin moulds. Keep aside.

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  • Next, add cocoa powder to the leftover batter along with half a cup of milk.

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  • Place a tsp of set ganache in the centre and pour the chocolate cake mix batter on top.

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  • Bake for 20-25 minutes at 180 degree centigrade. (Time may vary a little). After they are baked, let them rest  for 5-10 minutes and then remove. See how nicely they’ve risen.

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I am also linking this post to The Novice Gardener for Fiesta Friday #33

Happy Weekend! 🙂

3 Ways to use Frozen Pineapple

Iced treats are a great way to cool off in this scorching heat and when humidity is at its worst. Fruit based frozen treats are flavorsome and at the same time guilt-free too. Tropical fruits are definitely my most preferred fruits for making fruit based recipes. If you don’t want to have fruits right away and you think they might get spoiled, best way is to peel and cut them followed by storing them in the freezer in an air-tight freeze-proof container for future use.

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This time I decided to use pineapple. The three forms I’ve prepared here have the same recipe, therefore making it very hassle-free to prepare depending on the time you have. Pineapple Cooler takes the least time as you don’t have to wait for it to set. The recipe is tangy, minty with a hint of ginger. It is really refreshing and cooling! Hope you all like it.

This is what you will need:

Ingredients

5-6 slices of frozen pineapple (Cut pineapple into slices or small pieces and store it in the freezer)

A handful of fresh mint leaves

2 inch piece of ginger

Juice of 1 lemon

2 tbsp powdered sugar (Can be avoided)

Method

  • Muddle ginger and mint leaves together in a mortar and pestle.
  • Cut the core of the pineapple slices and keep aside.

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  • In a blender/mixer grinder, add all the above ingredients along with the ginger mint mixture and blitz. Give it a quick taste to see if it is as per to your liking. Make changes accordingly.

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Pineapple Cooler- Now if you want to have it like a drink, simply pour it in a glass and relish!

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Granita- For Granita, pour it in a freeze-proof container and set it to chill. Give it a good scrape with the help of a fork after every 1-2 hours. Don’t let it set completely. We are looking for a soft slushy texture. It tastes delicious with vanilla ice cream.

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Popsicles- Pour it in Popsicle moulds and chill overnight. I have used paper cups here to support the sticks.

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There you go! These are my favorite ways of having an amazing chilling experience. What’s yours?

I am linking this recipe to Four Seasons hosted by Delicieux and Eat your Veg.

Enjoy 🙂

Homemade Oatmeal Chocolate Bars

Sweet. Crunchy. Chocolatey. Orangey.. All these things packed in one Chocolate Bar and that too easily made at home with very simple ingredients. Roasted Oatmeal gives it the required crunchiness in every bite combined with the slight sweetness of condensed milk. It is definitely an interesting plus healthy sweet delight!

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As known to all, oatmeal is very well known for its many beneficial factors like  it helps lower cholesterol, encourages slow digestion, gluten-free etc. I have used orange flavor cooking chocolate over here for this recipe. Feel free to create your own variations by shaping them differently or using a different flavor cooking chocolate.

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Ingredients (Makes 10 chocolate bars)
2 cups oats
¾ cup condensed milk
200 gm cooking chocolate (I have use orange flavor here)
50 gm (roughly) dark chocolate
2 tbsp fresh cream
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Method

  • Dry roast oats in a pan on a low flame for about 5-7 minutes. You will get the aroma of popcorn when they are done.
  • Blitz in a mixer grinder and form it into a coarse powder.

Cheesecake

  • Melt dark chocolate for 30 seconds in a microwave. Add roasted oats powder, milkmaid and fresh cream. Combine well to form a dough. You will have to use your hands for this step. It will be a little sticky at this point.

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  • Place a cling film on the mould (I have used an ice tray here) and evenly spread the oats mixture. Cover it up and let it sit in the refrigerator for 15 minutes.

Cheesecake (2)

  • Melt cooking chocolate in the microwave for 30 seconds. Give it a mix and microwave for another 20- 30 seconds if required.
  • Remove the sticks from the tray and dip them one by one into the melted chocolate coating them evenly with the help of a spoon and a fork (it helps get rid of the excess chocolate).

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  • It looks a little messy here, but it will come out perfect once they’re set. Place it in the refrigerator for another 15-20 minutes and you’re done.

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Now, ain’t that tempting?

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Enjoy! 🙂

I am also linking this recipe to Helen over at Fuss Free Flavors and Camilla at Fab Food 4 All for the Credit Crunch Munch Challenge over at Elizabeth’s Kitchen Diary.

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