Pumpkin Creme Brulee

Pumpkin Creme Brulee

From   Firangi Tadka

Prep: 2 hours 30 minutes

Cook: 15 minutes

Method: Easy

Course: Dessert

Type: French

Pumpkin adds a lovely colour, flavour and also nutrients to this delicious dessert

Ingredients

  • Pumpkin puree 1 cup
  • Heavy cream 1½ cups
  • Sugar ⅓ cup
  • Egg yolks 3
  • Vanilla extract ½ tsp
  • Brown sugar as required

Methods

  • Heat a non-stick pan, add heavy cream, sugar, egg yolks, vanilla extract and pumpkin puree and mix well. Cook on medium heat till the mixture thickens.
  • Transfer the mixture into small bowls and let them cool down to room temperature.
  • Place them in the refrigerator to set.
  • Once set, sprinkle brown sugar on top, burn it with a blow torch till the sugar caramelizes. Serve.
Croque Monsieur

Croque Monsieur

By Hi Tea

Prep: 10 minutes

Cook: 20 minutes

Method: Moderate

Course: Dessert

Type: French

Key Ingredients:

  • Brown bread slices
  • Gruyere cheese
  • Parmesan cheese
  • Ham

This sandwich oozing with cheese with ham adding its own flavour is absolutely irresistible

Ingredients

  • White or brown bread slices 4
  • Gruyere cheese, grated 40 gms
  • Parmesan cheese, grated 30 gms
  • Cooked ham 30 gms
  • Unsalted butter 60 gms
  • Refined flour (maida) 50 gms
  • Milk 500 ml
  • Salt to taste
  • White pepper powder to taste
  • Nutmeg powder 10 gms
  • Dijon mustard paste 10 gms
  • Cheese slices 4

Methods

  • Preheat oven to 180º C
  • To make Morne sauce, melt butter in a small non-stick saucepan on low heat until it just starts to bubble. Add the flour and cook, stirring for about 2 minutes or till smooth.
  • Slowly add milk, whisk continuously, and cook till thick. Remove from heat. Add salt, pepper powder, nutmeg powder and Dijon mustard. Add some grated Gruyere cheese and Parmesan cheese, mix and set aside.
  • Arrange the bread slices on a baking tray and toast them in the preheated oven for a few minutes each side or till lightly toasted.
  • Spread Morne sauce over the toasted slices. Arrange the ham slices and sliced cheese on them.
  • Place the tray in the preheated oven and bake for 5 minutes or till the cheese is bubbly and lightly browned.
  • Serve hot.
Chocolate Chip Cookies

Chocolate Chip Cookies

Prep: 50 minutes

Cook: 20 minutes

Method: Easy

Course: Dessert

Type: French

Key Ingredients:

  • Refined flour (maida)
  • Dark chocolate

Children’s favourite, the grownups too love to munch on them

Ingredients

  • Refined flour (maida) 3 cups
  • Dark chocolate 250 gms
  • Soft butter 1 cup
  • Vanasapati ghee ½ cup
  • Brown sugar 1 cup
  • White sugar 1¼ cups
  • Eggs 4
  • Lemon juice 1 tsp
  • Baking powder 2 tsps
  • Salt to taste
  • Cinnamon powder 1 tsp
  • Rolled loats / broken wheat (dalia) ½ cup
  • Vanilla essence 1 tsp
  • Walnuts (akhrot), crushed 2 cups

Methods

  • Preheat the oven to 180º C
  • Take butter, ghee, brown sugar and white sugar in a mixing bowl and beat with a hand blender.
  • Break eggs into a bowl and beat lightly. Add 2 tbsps of egg at a time to the butter-sugar mixture and whisk well. The egg has to be added 2 tbsps at a time so that it gets mixed with the mixture well. Beat the mixture for 2-3 minutes more, add lemon juice and mix well.
  • Sift refined flour into this mixture and fold in well. Add baking powder and salt and mix. Add cinnamon powder and rolled oats and mix.
  • Roughly chop dark chocolate slab and add to the cookie mixture/ dough, followed by vanilla essence and walnuts. Mix gently.
  • Line a baking tray with butter paper and brush some butter on it till it becomes transparent so that cookies can be removed out easily after baking.
  • Put tablespoons of dough on it and give it them a shape of your choice. Keep at least 2 inches space between each cookie dough as they tend to spread while baking.
  • Place tray in the preheated oven and bake for 20 minutes.
  • Take the tray out of the oven, place the cookies on a wire rack to cool.
  • Serve or store in an airtight container.
  • The cookie dough can be kept for a day in the refrigerator and you can make upto 30 cookies.
French Fries with a Twist

French Fries with a Twist

Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Dessert

Type: French

Key Ingredients:

  • Potatoes
  • Cheese spread

Most people love French fries and when they are served with a twist like in this dish, they will be simply delighted

Ingredients

  • Potatoes, soaked in water 2
  • Oil to deep-fry
  • Salt to taste
  • Cheese spread 3 tbsps
  • Spring onion bulb, finely chopped 1 tsp
  • Red chilli flakes 1 tsp

Methods

  • Preheat oven to 200º C.
  • Slice potatoes into 4 equal pieces vertically and further into ¼ inch thick sticks. Place on kitchen paper to soak up excess water.
  • Heat sufficient oil in a deep pan, slide in the potato sticks and deep-fry for 5 minutes or till golden brown. Stir occasionally so that they do not stick to each other.
  • Drain on absorbent paper to soak excess oil and sprinkle salt on top.
  • Arrange the potato fries in a buttered baking dish. Spread cream cheese on them and sprinkle spring onion on top, followed by chilli flakes.
  • Place the baking dish in the preheated oven and bake for 10 minutes or till cheese melts.
  • Serve hot.
Pear Tart Tatin

Prep: 45 minutes

Cook: 30 minutes

Method: Moderate

Course: Dessert

Type: French

Key Ingredients:

  • Pears
  • Refined flour (maida)

Caramel sauce adds a delightful flavour to this pear tart

Ingredients

  • Medium pears, peeled, halved, cored and soaked in lemon water 3
  • Refined flour (maida) 200 gms
  • Butter 100 gms + 5 tbsps
  • Egg whites 1
  • Castor sugar 150 gms
  • Ginger, finely chopped ½ tsp
  • Cinnamon powder ½ tsp

Methods

  • Take refined flour in a bowl, add 100 gms butter and rub with your fingertips till the mixture resembles breadcrumbs.
  • Add 2 tbsps water and egg and knead to a smooth dough. Cover it with cling foil and keep in the refrigerator for 20 minutes.
  • Preheat oven to 200ºC.
  • While dough is in the refrigerator, melt 5 tbsps butter in a non-stick pan. Add sugar and mix till sugar turns brown and caramelizes. Add ginger and cinnamon powder and mix.
  • Add 2 tsps water to stop sugar from caramelizing further. Add pears and mix gently so that they well coated with the caramel. Cover and cook for 5 minutes or till pears are soft.
  • Remove the dough from the fridge and keep it on a plastic sheet so that it is easy to transfer it into a pie dish once it is rolled out. Roll the dough to a size bigger than the baking dish so that the sides can be completely covered on the inside. Put the rolled out dough into the pie dish and press gently.
  • Arrange the pears on the pie dough and pour the caramel on top. Shape the edges of the dough by making small pleats.
  • Place the baking dish in the preheated oven and bake for 20 minutes.
  • Bring the baking dish out and cool slightly. cut into wedges and serve hot.