Chocolate Nice Cream

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Chocolate Nice Cream 1Freezing Time: 4 + hours 

Preparation Time: 5 minutes

Serves: 2

Ingredients

Procedure

  1. Peel, slice and freeze the bananas for at least 4 hours.
  2. Blend in a food processor with the cocoa powder until creamy.
  3. Serve immediately or freeze for a while for desired consistency.

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Oats & Nuts Milkshake

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Preparation Time: 2 minutes

Cooking Time: 5 minutes

Ingredients

Procedure

  1. Roast the nuts until slightly browned. Add oats to it and roast the oats as well.
  2. Transfer to a blender and blend until turned to a fine powder.
  3. Add honey, cinnamon, ice cubes and milk.
  4. Blend until well combined.
  5. Serve.

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Focaccia

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Focaccia 1

Preparation Time: 25 minutes

Resting Time: 1 hour

Cooking Time: 40 minutes

Ingredients

Procedure

  1. Make pesto by blending basil and garlic together. Once blended, add olive oil to this and mix well.
  2. Sift the flour and bread improver onto the counter and make a well in the middle.
  3. Place the yeast and water in the well and gently blend using fingertips, ensuring not to break the well.
  4. Once the yeast dissolves, bring in a little flour at a time into the water and keep mixing until all of the flour is incorporated.
  5. Using a bench scraper, scrape any flour stuck to the counter and start kneading the dough.
  6. Knead until well formed, at least 10 minutes, and add more water if necessary.
  7. Add half the pesto to this and knead to combine.
  8. Knead in the salt.
  9. Grease a baking sheet well and place the dough on it to rest. Cover with a damp cloth and rest for 30 minutes.
  10. After 30 minutes, preheat the oven to 230°C. Take the sheet and punch the dough to release air bubble formations.
  11. Stretch the dough to the length of the pan using your hands.
  12. Using your fingers, create indents in the dough. Brush the dough with some of the remaining pesto and place the onions, tomatoes, olives and rosemary onto the dough.
  13. Let rest in a warm place for 30 more minutes.
  14. Fill a pan with boiling water and place on the bottom rack of the oven.
  15. Brush the some more pesto onto the bread and place the tray in the middle rack and bake for 10 minutes at 230°C.
  16. Then, remove the water pan and reduce the temperature to 180°C and bake for 30 minutes.
  17. Finally, remove from oven and brush with the remaining pesto.

Oats Idli

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Make your breakfast healthier with my take on the traditional South Indian idlis.

Oats happen to be a better source of protein than other cereals. They also provide good carbohydrates, dietary fibres and essential fats. They contain high amount of vitamins and minerals like manganese, phosphorous, copper, vitamin B, iron, magnesium and zinc.

Oats Idli 1

Preparation Time: 35 minutes

Cooking Time: 15 minutes

Makes: 24 idlis

adapted from: Oats Idli at The Art of Loving Food

Ingredients

  • 2 cups oats, roasted and powdered
  • 1/2 cup semolina
  • 1 cup yogurt
  • 1 cup carrot, grated
  • 1/4 cup coriander, finely chopped
  • 1/2 tsp turmeric powder
  • 1 1/2 green chillies, finely chopped
  • 1/2 tsp baking soda
  • 1+ cup water (to dilute batter)
  • For Tempering

Procedure

  1. Mix together all the ingredients for the batter.
  2. Heat oil and temper the ingredients under ‘Tempering’ and add to the batter.
  3. Let the batter sit for 20 minutes so the semolina can soak the liquid and soften up.
  4. Meanwhile, grease the idli trays and then fill a pressure cooker with water and wait for it to steam.
  5. Once ready, pour the batter into the idli trays and place in the cooker.
  6. Cover and let cook for 10 minutes on high and 5 minutes on low.
  7. Serve with chutney.

If you make this tag @concoctions_of_a_wallflour.

Cappuccino Muffins

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Cappuccino Muffins 1

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Yield: 15 muffins

adapted from: Beth’s Cappuccino Muffins at Entertaining with Beth

Ingredients

Procedure

  1. Preheat oven to 220°C and line muffin tray with liners.
  2. Whisk together flour, baking powder, salt and cinnamon in a bowl and set aside.
  3. In a small bowl, mix the hot water with the espresso until dissolved. Add the milk to it and set aside.
  4. Taking a large bowl, whisk eggs, sugar and oil. Stir in the coffee mixture and then add the dry ingredients in thirds. Whisk it gently until a smooth batter forms.
  5. Stir in the chocolate chips.
  6. Pour batter into the muffin trays half way through. Preferably, use a tulip as the muffins have more room to rise.
  7. Bake for 40 minutes until it has risen. It will crack slightly and that’s okay.
  8. Let cool and dust with powdered sugar.