Mango Cheesecake

Ingredients-

Mango puree – 175gms

Egg – 1

Egg yolk – 1

Icing sugar – 75gms

Gelatin – 32gms

Whipped cream – 150gms

Cream cheese – 200gms

Water – 3ml

Marie biscuits

Butter

Method-

Step 1- Crush the biscuits and mix then crumbs with butter to form a base. Bake the base for 10 minutes at 180*C.

Step 2- Cook the egg, egg yolk and icing sugar in a double-boiler till you get a ‘sabayon’ (ribbon stretch) and mix it with the cream cheese. Add this mixture to the whipped cream and mango puree and mix. Again, in a double boil heat the gelatin and add 3ml of hot water if necessary and then add the gelatin to the final mixture. Pour the mixture onto the base and refrigerate it.

Step 3- When the mixture is half frozen add glaze (mango puree, water and gelatin mixture) on top of it and refrigerate it again.

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An egg less way (tried and tested) ->

For the egg-less version only the Step 2 has a little change.
Step 2 - Double boil the mango puree and icing sugar till the sugar dissolves. Set it aside to cool once that is done. Next double-boil the gelatin and add it to the mango puree and sugar mix.

Step 3 - Beat the whipped cream and cream cheese together.

Step 4 - Once the Mango, sugar and gelatin mix has cooled down. Mix it with the whipped cream and cream cheese mix. Pour this final mix onto the biscuit base.

Step 5 - Same as Step 3 of the Cheese cake with egg recipe

Choux Pastry/Churos

Ingredients-

Water – 1lt

Butter – 400gms

Flour – 600gms

Eggs – 15

Method-

Melt the butter in the water. Cook the eggs and flour together. Add the butter water to the egg and flour to make a paste. Pipe the paste into hot oil and deep fry.

To make churos:

Roll the deep fried choux pastries in cinnamon sugar and garnish with Ganache.

Honey Cashew Pudding

Ingredients-

Honey – 30ml

Vanilla essence – 2ml

Flour – 50gms

Cashew – 15gms

Almonds – 15gms

Butter – 100gms

Castor sugar – 100gms

Bread crumbs – 50gms

Method-

Cream the butter, castor sugar, honey and vanilla essence. Mix the flour, bread crumbs and nuts with the butter mixture. Double-boil bake the final mix at 180*C for 10-15minutes.

Chocolate Mousse

ngredients-

Chocolate – 100gms

Egg whites – 200gms (6 egg whites)

Butter – 100gms

Castor sugar – 150gms

Method-

Melt butter and chocolate in a double-boiler together. Beat the egg whites and sugar and make a meringue. Mix in both the meringue and the butter-chocolate. After which fill the final mixture in the container you want to serve it in and refrigerate it for 15 minutes.

Note: (this is tried and tested) if you don't want to serve it in a container, you can use some gelatin to set it.

Apple Pie

Ingredients-

Flour – 300gms

Butter – 200gms

Sugar – 100gms

Diced apple - 1

Brown sugar - 10gms

Cinnamon - 3gms

Raisins (optional) - 25gms

Method-

Mix the diced apple, brown sugar, cinnamon and raisins and keep aside. Cream the butter and sugar and mix the flour in to make the sugar paste to a sandy texture. Refrigerate for 5-10minutes. After that take the dough out and put it into molds and shape it. Fill it with the apple mixture. Cover it with more dough. Glaze it (optional) and bake it at 180*C for about 15-20 minutes…till done.

Pizza Dough

Ingredients-

Flour – 300gms

Yeast – 10gms

Sugar – 3gms

Salt – 6gms

Olive oil – 10ml

Water

Method-

Knead all the above ingredients. After that roll it out and put on the choice of toppings. Prove for 20-25minutes and then bake at 180*C for 15-20 minutes till done.

Focaccia

Ingredients-

Flour – 300gms

Yeast – 10gms

Pepper corns – 10gms

Salt – 6gms

Sugar – 4gms

Olive oil – 10ml

Water

Method-

Knead all of the above ingredients to make a dough. Flatten it on a greased tray. Put in cooked vegetables like capsicum, onions, sun dried tomatoes and so on as per your choice. Cover it with another layer of dough. Put toppings of the same vegetable. Add rosemary or thyme (optional). Allow it to prove for 30 minutes. After that bake at 180*C for 15-20 minutes till done.

Eggless Cake

Ingredients-

White butter – 500gms

Sugar – 500gms

Milk – 400ml

Flour – 400gms

Baking powder – 15gms

Coco powder – 100gms

Method-

Cream the butter, sugar and milk. Fold in the coco powder, flour and baking powder. Bake for 20-25minutes at 180*C till don

Eggless Sponge

Ingredients-

Flour – 100gms

Milk maid – 250gms

Limca/ Sprite/ 7up – 140gms

Melted butter – 50gms

Baking Powder – 2.5gms

Baking soda – 2.5gms

Method-

Mix flour, baking powder and baking soda and keep aside. Beat Melted butter and milk maid till they reach a thick consistency. Add the aerated drink to it and beat and fold the flour mixture in. Bake it for 15-20 minutes at 180*C.

Roman Apple Tea Cake

Ingredients-

Castor sugar – 125gms

Butter – 50gms

Milk – 70gms

Diced apples – 350gms

Baking powder – 4gms

Baking soda – 1.5gms

Salt – 1gm

Cinnamon – 2.5gms

¼ Egg (optional)

Flour – 150gms

Method-

Cream the butter, caster sugar and egg. Add milk to it and mix. Fold the flour, baking soda, baking powder, salt and cinnamon an apples. Bake it at 180*C for 20 minutes.

Vanilla Fat Free Sponge

Ingredients-

Flour – 125gms

Caster sugar – 15gms

Brown sugar – 40gms

½ Egg (optional)

Baking powder – 1.5gms

Chocolate chips – 110gms

Butter – 56gms

Method-

Cream the butter, icing sugar, brown sugar and egg. Fold the flour, baking powder and chocolate chips. Refrigerate for 10-15 minutes. Drop the dough out onto greased trays and bake at 180*C for 15-20minutes.

Chocolate Chip Cookie

Ingredients-

Flour – 125gms

Castor sugar – 15gms

Brown sugar – 40gms

½ Egg (optional)

Baking powder – 1.5gms

Chocolate chips – 110gms

Butter – 56gms

Method-

Cream the butter, icing sugar, brown sugar and egg. Fold the flour, baking powder and chocolate chips. Refrigerate for 10-15 minutes. Drop the dough out onto greased trays and bake at 180*C for 15-20minutes.

Chocolate Sable

Ingredients-

Butter – 225gms

Icing sugar – 112gms

Vanilla essence – 2.5

Egg – 1

Flour – 375gms

Salt – 2.5gms

Method-

Cream the butter, icing sugar, egg. Add vanilla essence to it and cream it. Fold in the flour and salt. Pat the dough into a roll and refrigerate for 10-15minutes. After that, cut the dough into cookies and bake them at 180*C on greased trays for 15-20minutes.

Langues de Chat

Ingredients-

Butter – 157gms

Castor sugar – 157gms

Eggs – 3

Flour – 195gms

Method-

Cream the butter, sugar and eggs. Mix flour. Refrigerate for 10-15 minutes. Pipe the dough onto greased trays. Bake them at 180*C on greased trays for 15-20 minutes.

Salt Cookies

Ingredients-

Butter – 250gms

Icing sugar – 200gms

Milk powder – 25gms

Eggs – 2

Flour – 425gms

Cumin seeds – 13gms

Salt – 6gms

Method-

Cream the butter, sugar, eggs and milk. Mix flour cumin seeds and salt. Refrigerate for 10-15 minutes. Take the dough after that and roll it out and cut it with a cookie cutter. Bake it at 180*C on greased trays.