Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Monday 26 November 2012

Coffee, Mascarpone & Banana Trifles

I tried this dessert recently at the friend's dinner party, it was simply delicious. I obtained the recipe from her and tried it out. It was very easy to prepare and can be either prepared in advance or on the day as it requires just a few hours to chill.



Serves 8 ( medium pots)

Ingredients:

4-6 trifle sponges
3 tbsp coffee
2 tbsp brandy
2 bananas, sliced into small circles
250g Madagascan Vanilla Custard ( ready made from Supermarket)
250g Mascarpone
2 tbsp caster sugar (depending on sweetness required)
200ml double cream
Dark chocolate, grated for topping

Method:

1. Place the sponges into the base of the glasses/pots. Distribute evenly.

2. In a bowl mix the coffee with 100 ml boiling water, add brandy and stir till coffee is dissolved. Spoon the mixture over the sponges, just enough to soak them. Save the rest of the coffee mix for later.

3. Place the banana slices evenly into each pot. Spoon over the vanilla custard.

4. Cream the mascarpone , sugar , cream and remaining coffee mixture. Mix well.

5. Layer over the custard. Cover each pot with cling film and chill.

6. Before serving, sprinkle the chocolate.





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