This again is a very quick and easy recipe to prepare. Fried potatoes give it a much more different taste along with sauteed spinach and gooey mozzarella cheese and cream. All ingredients blend really well with each other and barely requires any cooking time. It is a perfect breakfast delight. Feel free to adjust the quantity of the ingredients as per your liking.
Ingredients (Makes 4)
4 slices of bread
1 cup spinach cut in thin strips
1 cup diced potatoes ( I have used frozen ones here)
1 finely chopped green chili
1 cup grated mozzarella cheese
¾ cup fresh cooking cream
1 tsp freshly ground black pepper
½ tsp red chili flakes
1 tsp olive oil and Oil for frying potatoes
- Thaw frozen potatoes and fry in hot oil. Keep aside.
- Heat olive oil in a pan and sauté spinach for a minute or two.
- Add fried potatoes, grated mozzarella cheese, cooking cream and give it a mix.
- Add freshly ground black pepper and red chili flakes.
- Place the topping on your toasted slices and serve.
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!
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.
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
- 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.
- 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.
- 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.
- 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).
- 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.
Now, ain’t that tempting?
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.
From the moment I made Chocolate Cheesecake with homemade cream cheese, it was certain I would be trying it out with different flavors, as the cheesecake was such a super hit at home. Everybody really enjoyed relishing it and I enjoyed looking at them enjoying it. 😉 Seriously, it is such a bliss! It is like all the hard work in the kitchen has paid off well.
Summer is around the corner and the fruit and vegetable markets are undergoing a colorful makeover. Mangoes, strawberries, grapes, papaya, oranges, melon…so many juicy fruits have arrived..!! So, mango being one of my favorites in desserts, this time I decided to go for lovely sweet mangoes. I also went to the market looking for mango flavored biscuits, but instead found custard flavor ones. This is the one I have used for the base. I think cardamom flavor would also go well with mango. What say?
To make the mango cheesecake, this is what you will need:-
2 ½ cups cream cheese
¾ cup powdered sugar (can be adjusted)
2 cups biscuit crumble
Pulp of 4 medium-sized mangoes
1/4th cup softened butter
1 gelatine leaf
The main step here is to get your ingredients ready. The rest requires very little time.
- Place your mixer grinder in position. Firstly, drop in your crushed biscuits and form a fine crumble.
- Combine softened butter and biscuit crumble in a bowl. You might have to use your hands for best results. Spread it evenly in your bottomless tin and place it in the refrigerator.
- Next, add peeled mangoes to the mixer grinder and make a smooth pulp. Keep aside.
- Add in your cottage cheese to smoothen it out and form cream cheese.
- Add powdered sugar to the cream cheese and churn until well combined.
- To it add 1 cup mango pulp and mix well.
- Pour the mango cream cheese in the tin and refrigerate for a while.
- In the meantime, soak the gelatine strip in cold water for 5 minutes. Heat half cup water in a pan and add 2 tsp icing sugar (optional). Drop in the gelatine strip and mix until it dissolves completely. Turn off the flame. Wait for a few seconds and mix it with the leftover mango pulp.
- Spread it evenly on the mango cheesecake and chill. It will take at least 2-3 hours for it to set.
- To unmould, take a container smaller than your tin. Place your tin on it and push it downwards lightly.
There you go!! This mango-licious dessert is ready to be pounced on!!
Note: If you don’t want to unmould you can prepare it in glasses like mini desserts. Tastes best when chilled. Just out of curiosity, I put the last piece in the freezer….turns out it tastes just like Biscuit ice-cream! 😀 Another way to relish this vibrant dessert!