Chicki Cake Pops

By Chef Ajay Chopra

From Hi Tea

Prep: 25 minutes

Cook: 5 minutes

Method: Easy

Course: Dessert

Type: Fusion

Key Ingredients:

These cake pops will please the little gourmets – they are so very easy to make

Ingredients

Sponge cake 200 gms
White chocolate, grated 100 gms
Jujubes 50 gms
Egg whites 4
Icing sugar 50 gms
Yellow food colour a few drops
Orange food colour a few drops

Methods

Crumble the sponge cake finely and put in a bowl.
Take white chocolate in another bowl and melt on a double boiler.
Cut the jujubes into small pieces and add to the cake crumbs.
Add the melted chocolate to the cake mixture and mix well. Divide them into equal portions and shape into small balls. Arrange them on a plate and freeze for some time.
To make the royal icing, take egg whites in a bowl and beat well till stiff peaks form. Add icing sugar and mix well. Divide into 2 different portions and put them in 2 separate bowls. Add yellow food colour to one bowl and orange to the other bowl and mix well.
Insert one stick in each cake pop. Dip half the cake pops in yellow royal icing and remaining half in orange royal icing. Further decorate them like chicks.
Serve them especially to children.

American Apple Pie

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 35 minutes

Cook: 40 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Key Ingredients:

Apples

An all-time favourite – apple pie gives a lot of comfort

Serving Suggestion : Serve with vanilla ice cream.

Ingredients

Green apples / cooking apples, peeled, sliced and cored 6
Refined flour (maida) 1½ cups + 2-3 tbsps
Frozen butter cubes 1 cup
Sugar 2 tsps
Cinnamon (dalchini) powder 1 tsp
Nutmeg (jaiphal) powder ¼ tsp
Lemon juice 1 tbsp
Soft butter ¼ tsp + as required
Salt to taste

Methods

To make pastry dough mix 1½ cups refined flour, salt and 1 tsp sugar in a bowl. Add frozen butter cubes and rub it in with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps water and knead gently to make smooth dough. Wrap in moist muslin cloth and refrigerate for 10-15 minutes.
Take apples, 2-3 tbsps refined flour, 1 tsp sugar, cinnamon powder and nutmeg powder in another bowl and mix gently so that the apple slices do not break. To prevent apple slices from turning black, pour lemon juice over them and mix gently.
Bring out the dough from refrigerator and divide into 2 equal parts. Knead both halves lightly.
Spread a plastic sheet on the worktop and place one portion of dough in the centre. Fold the plastic over and roll out the dough into a disc an inch bigger in diameter than the 9 inch pie mould or pie dish. Similarly roll out the second portion of the dough.
Preheat oven to 200 ºC.
Remove the plastic gently and place 1 disc in the pie dish. Flatten it on the base and along the edges of the mould so that excess dough sticks out. Trim the extra dough and put the pie dish in the refrigerator to set.
Once firm, pierce it all over with a fork. Spread 1 tsp butter and then spread apple mixture evenly on the base. Sprinkle 2 tbsps of the sweet apple mixture water on top and dot with some butter.
Place the second disc over the filling, covering it completely. Trim edges. Make a few slits in top so that the steam can escape. You may use the leftover dough trimmed from the edges to make a design on the top.
Brush the top crust with butter before baking. Place the pie dish in the preheated oven and bake for 40 minutes.
Cut into wedges and serve warm with vanilla ice cream.