Cut bread into pieces and in a big pan put 1 spoon of ghee and put the bread pieces and fry till light brown.
Pour 1 cup of milk to it and mix well and add sugar 1 cup or according to your taste and keep mixing and keep the flame in medium always.
Put 1/2 cube butter and mix well. Cook till it becomes like halwa. This will be good for nearly 2 weeks but you will have to keep it in fridge. Whenever you have it, make it a little hot and eat. It will be really good.
Soak the almonds in hot water for 10 mins, drain and remove skin.
Keep 2-3 almonds aside and blend the remaining in the mixer till smooth utilizing a little stock.
Cut the remaining almonds into slivers and bake them in an oven until crisp. Keep aside.
Add the prepared almond paste on the white stock and mix well. Keep aside.
Heat the butter inside a deep non-stick pan, add the flour and sauté over the slow flame for 5 minutes, while stirring continuously, fostering the flour doesn’t discolor.
Add the almond paste and remaining white stock, mix well and give boil, while stirring continuously.
Add the milk, almond essence, salt and pepper, mix well and simmer for five minutes.
Add the cream and mix well.
Almond Soup is ready to serve, garnished with almond slivers.
Prepn Time: 10 mins
Cook Time: 30 mins
Soaking Time: 10 Minutes
yield: 4 servings
Combine 2 cups of chopped mixed vegetables (potatoes, onions, pumpkin and cabbage) with 5 glasses of water and pressure cook for Three to four whistles, blend till smooth and strain. You will definitely get 4 glasses of white stock, use as required.
Elegant Fig Appetizers with Goat Cheese and Almonds Ingredients
12 fresh figs, halved
4 ounces herbed goat cheese (chevre)
1 tablespoon honey
2 teaspoons balsamic vinegar
How to make Elegant Fig Appetizers with Goat Cheese and Almonds
Preheat the oven broiler for high heat.
Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig.
Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm.
Elegant Fig Appetizers with Goat Cheese and Almonds Recipe is ready to serve.
Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside.
Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a small bowl combine fresh and frozen strawberries, mix well.
Juice lemon to measure 2 tablespoons. Place in a large bowl and whisk in yogurt and pudding mix until smooth. Put half of the cool whip container in bowl and fold mixture inches Reserve the other half of the cool whip.
To assemble trifle: place one third of the pound cake into bottom of a trifle bowl. Top pound cake with one-third of strawberry mixture. Top with half the yogurt mixture, spreading evenly. Sprinkle with one third of toasted almonds. Repeat layers one more time. Top with remaining pound cake cubes and remaining strawberries.
To garnish, spread reserved cool whip topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over cool whip. You can then sprinkle with powdered sugar and create a strawberry “fan” with reserved strawberry. To do this just use an egg slicer and place strawberry, stem down in the slicer. Slice most of the way down through the wires. Remove the strawberry from the wires and gently fan out the slices.
Prep Time: 20 mins
Total Time: 40 mins
Yield: 12 servings
4 (1-ounce) squares semi-sweet or bittersweet baking chocolate, coarsely chopped
1/4 cup sliced almonds, toasted
Fresh red raspberries, if desired
Fresh mint leaves, if desired
How to make Chocolate Raspberry Trifle
Combine half & half and custard mix in 2-quart saucepan. Cook over medium heat just until mixture comes to boil (6 to 8 minutes). Remove from heat. Stir in 1/2 teaspoon vanilla. Cover surface with plastic food wrap. Refrigerate 1 hour.
Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan. Line bottom of pan with parchment or waxed paper; grease paper. Arrange 18-inch long piece of parchment or waxed paper on wire rack; sprinkle generously with powdered sugar. Set aside.
Combine flour, 1/4 cup cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat 4 egg whites in small bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
Combine remaining 1/2 cup sugar, 4 egg yolks and vanilla in large bowl. Beat at high speed, scraping bowl often until thick and lemon colored (5 minutes). Gently stir in beaten egg whites by hand, alternately with flour mixture, until just mixed.
Spread into prepared pan. Bake for 15 to 18 minutes or until cake springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared parchment or waxed paper. Remove pan; peel off paper. Cool completely.
Beat whipping cream in small bowl at high speed until stiff peaks form. Gently stir 2 cups whipped cream into cooled custard mixture.
Trim off edges of cake; drizzle Chambord over cake. Spread jam onto cake. Cut into 24 (2 1/2×2-inch) rectangles. Place 12 cake rectangles, jam-side up, in bottom of 2 to 3-quart glass serving bowl. Spoon half of custard on top. Sprinkle with half of raspberries, half of chocolate and half of almonds. Repeat layers.
Spoon remaining whipped cream on top of dessert. Garnish with fresh raspberries and mint leaves, if desired.
Chocolate Raspberry Trifle Recipe is ready to serve.
prep time: 60 min.
total time: 1:45
yield: 12 servings