Papaya Pudding

Most of my recipes have either come from mom, inspired by mom, learning inspired from some of my favourite chefs from around the world or my loved ones/friends. But like I have mentioned time and again from the inception of this blog, although my recipe creations have been 'inspired' by some of my heroes/heroins, a lot have been experimented and re experimented.

This is one such simple recipe. It was meant to be a papaya juice/milkshake but ended up being a pudding and a very good one at that. What is comforting to know, is that Our Good Lord already blessed us with some naturally sweetened produce, so I did not use even an ounce of sugar in this pudding. For a 5 year old to say "its superb mama" with zero sugar in it, is commendable, not on my part but on our Lord's part for creating such naturally sweet and lovely produce for us.

Although the Fall season is in, Papaya bears fruit almost all throughout the year. It is either spherical in shape or pear shaped and has a world of health and nutritional benefits.

(This wasn't the exact Papaya I made the pudding with as I had forgotten to snap a picture before attempting this make. The skin has to be less of to no greens and more of yellow.)

Dad and Mum have a spectacular collection of homegrown fruits, veggies, herbs, flowers, etc. Some trees have been there for many, many decades since grandma used to live in the same home while we were overseas.

Dad and Mum have been living next door to Dad's cousin and I just learnt that Geeappapa (Geemon) and Pushpa aunty's papaya tree just fell owing to the heavy rains and it was full of lovely papayas. When I was at home a week ago Dad gave me two varieties of papaya, one was planted by my dear mum and has borne such lovely papaya fruit and really big sized ones as well. Dad sent a couple of papayas to my sisters overseas as well. We all wanted to have mum's first crop of papaya produce. We miss her very dearly.
It is still very green and raw, but I wait on with bated breath for it to ripen so I can create something special in mum's honour. I almost have an idea what it is going to help me create in the weeks to come.

The other papaya is a longish, less broad. The pulp when the fruit is fully ripened has a very sweet and somewhat nutty taste when over-ripened. So while I waited for this papaya to ripen, it actually over-ripened overnight although it did take quite long to reach that state. I am not sure why it does that. I feel this variety of papaya actually taste better in a mashed form than when chopped up into slices.

Cinnamon has a unique quality of taking the place of sugar and beats the artificial sweeteners any day. You may want to try cinnamon as a healthy substitute even in your every day coffee or milk. It has so many nutritional/health benefits as well.

When I mentioned a few thoughts ago that this recipe is a simple one, you cannot imagine just how simple it is! Let me tell you now how simple it is,

You need:

• A medium sized papaya (preferable the longish variety as shown in the picture above), chopped
• 2-3 tbsp of milk powder of your choice
• 2 tsp of cinnamon powder (I like my a little less than finely powdered)
• 1 cup of cold water
• Finely chopped almonds or cashew nuts (optional)

The Make

Serves 3 adults | Preparation time: 5 mins | Resting time: 3-4 hours minimum

1. Pulse the papaya pieces,1 tsp cinnamon, milk powder and water in your standing grinder or juicer for  20 counts on high and 10 counts on low. Rest and repeat twice.

2. Stir in the optional almonds or cashew nuts into the mixture at this stage if using (I did not use it this time).

3. Transfer to a large serving bowl or individual serving cups. Cover and refrigerate for 3-4 hours.

4. Sprinkle the remaining cinnamon on top of the serving bowl or in each serving cup.

Serve cold. Bon appetit. (Trust me if a 5 year old who does not really fancy papaya much loved this so would your loved ones/kids)

Roulade with Toasted Almonds and Strawberries - G'Gina's Kitchenette celebrates its First Blogiversary

Happy Blogiversary to G'Gina's Kitchenette and me:) I want to thank my friends and family who convinced me to do something about the acquired talent I gained over the years besides feeding them with my creations! Special thanks to my Mom and Hubby Anup whose recipes feature here now and then. Special thanks also goes out to my readers whose comments, likes, suggestions and more keeps me going!

G'Gina's Kitchenette's facebook page has also inspired many new readers. I have recently started G'Gina's Kitchenette's twitter page as well for those who prefer tweets than facebook.

Roulade is something I always wanted to try and wish I did when there were fresh strawberries. I had to go for the frozen variety which wasn't the best option and what I had to choose since this is Mango season:)

The roulade can also be topped with several berries including but not limited to cranberries, raspberries. pitted cherries and blueberries. Roulades can be made both sweet and savoury but since this is a Blogiversary celebration, I decided to go the sweet way!

You need:

• 2 large egg whites
• 110 ml cream-lightly whipped
• 110g caster sugar
• 55 g flaked almonds (you can also try this with Blanched Walnut flakes or flaked Macademian nuts)

For the garnish:

• Strawberries or different berries (cranberries, cherries, raspberries, blackcurrant,etc)
• Fresh Basil/Mint leaves to garnish

The Make:
Serves 3-4 adults| Preparation Time: 10 minutes | Cooking Time: 20 minutes

1. Line a medium cake tray (6 x 3 inches) with butter paper or parchment paper ensuring that both the base and the sides are covered.

2. This is the only critical part in the recipe.Next add the egg whites into a large glass or mixing bowl and whisky on medium-high until the mixture forms stiff peaks. You can use an electric hand whisk or a standing food mixer for this process. When the mixture has formed the peaks add in the sugar gradually, whisking thoroughly between each addition. The first time you make this if you are using an electric hand whisk, you may need some help here to add in the sugar.

3. To test if the correct consistency is achieved, i.e the mixture should be glossy and stiff, turn the mixing bowl upside down - if the mixture does not come out of the bowl you can proceed to the next step. If it falls, you need to restart the process.

4. Once the consistency is achieved, spread the mixture onto the prepared baking sheet and sprinkle with the flaked almonds.

5. Heat the oven to 180°C and bake for 20 minutes or less (until light brown on surface).

6. Let the mixture cool in the tin.



Assembling the Roulade:

7. Invert the cooled baked mixture, facing down the side with the flaked almonds on a large sheet of butter paper/ parchment paper dusted with castor/icing sugar.

8. Touch and feel to ensure that the meringue is completely cooled and then spread lavishly with freshly whipped cream.

9. Randomly top with the chopped strawberries (or other berries chopped) and roll up quickly. You can use the edges of the butter paper to help you roll the roulade.

10. You can top the roulade with whipped cream or pipe the cream and top with some assorted berries or strawberries in halves. Place the mint/basil leaves creatively.

11. Carefully lift the roulade off the butter paper and serve on the serving plate of your choice. You can dust some castor/icing sugar on top.

Tips from errors: 

1. Use a flat bake tray not a cake tray. I used the latter and the spread was not in the best shape.
2. Use as much of fresh fruit as you can. The options mentioned in the ingredients section above is the best to choose from.
3. I did not have Walnuts or Macademian nuts and this recipe would go well with them. You can use a combination of these nuts as well.
4. Took the pictures in unnatural light as I had made this in the evening.

Bon Appetit!

Mama Mary's Birthday - Special Love Cheesecake

I have been offline for quite a few days as I mentioned in my recent post on Onam's Special Vermecilli Milk Pudding. Mama Mary's Birthday falls on September 8th. The Virgin Mother Mary as we affectionately call her Mama Mary is a proud celebration in our home everyday. Especially because my daughter Izzy inherited her baptismal name Mary from her Godma and ever since she was a baby we have noticed how she has been drawn to Mama Mary. She calls her fondly as Ammama (which is our native language means Mother of my mother). Rightly said by a little one! Mama Mary is definitely her patron saint! September 8th is celebrated as the Nativity of our Virgin Mother or the Feast of the Immaculate Conception of Mary. If you would like to learn more, please visit this link

Mama Mary's Birthday Love Cheesecake

We had been fasting for 7 days prior to the Nativity Feast and I wanted to do something special for her birthday. So I decided to bake her a cake full of love. I had posted a Cheesecake recipe of George Colambaris, one that I had made on A's birthday last July. Well this is a less complicated one and is more in line with the cheesecakes I have made since I was all of 18 yrs old. I think George made a reference to this type of 'cake base' in the MC Australia when he made his unforgettable Cheesecake.

For those of you in India, please do not be tempted to buy Amul's Cheddar Cheese as it turns out to be too salty and if you have no other option, then do add an additional cup of cream to the cheese mix. Try to get the uncanned variety of cheddar cheese that you could get from Godrej's Nature basket or Spar or some such other outlet that sells loose cheddar cheese. These varieties normally have less salt in the mix. You can also opt for the imported Kraft in case you are opting for the canned variety

You need:

• 300 gms of cheddar cheese (grated)
• 250 gms of Ricotta Cheese
• 400 gms of fresh full cream or whipping cream (if you are using one with less fat%, try not to add the loosened water that settles at the base of the pack. Also try to get gelatine and use as per package instructions if required)
• 500 gms of powdered sugar or castor sugar
• 1 packet of your choice of packaged jelly powder (I used raspberry, you can favour your choice of flavour)
• 1 large packet of Marie Biscuits (break each biscuit into quarters)
• 400 gms of butter (room temperature, cut into cubes)
• 1 vanilla pod or 1 tsp vanilla essence
• 8-10 blanched almonds - chopped finely (optional)

The make:

Preparation Time: 30 minutes| Cooking Time: 20 minutes| Serves 6-8 adults

• Powder the quartered biscuits. In case you have a food processor or a grinder, you can use this to powder the biscuits. Otherwise, just place some of the biscuit quarters in the middle of a newspaper and fold the newspaper. Run a rolling pin over the biscuits. Check to see if the biscuits are powdered well and no lumps are present. Repeat this until all the biscuits have been powdered and set aside in a large bowl.
• Add about 100 gms of the sugar to the biscuit mix and mix well (either by hand or with a spoon). Add the butter cubes bit by bit into the biscuit mix and mix well. You will wind up with a rough edges but well-oiled biscuit mix. If you think it is still very dry, add some more butter but do ensure it is not too oily or runny. Tip: Do not melt the butter over heat
• Choose a cake tray of a size that will ensure that the biscuit mix once pressed and set at the bottom of the cake tray, will provide at least 1/2" or 1" height. A 7.5" to 8" round cake tin should suffice. I used a heart-shaped tin of 8.5" as I did not have a smaller tin of the same shape. Grease the base (in case you are using a spring cake tin) or line first with foil only on the base (not sides) and then with double-sheets of parchment paper/butter paper so as to enable to pick it out of the tray easily once done. I would recommend with cheesecakes to invest in a spring cake tray (I need to get one for myself as well) as the edge gets uneven even if you use parchment paper.

Biscuit base on parchment paper

• Now place the biscuit mix on the base of the tin evenly and press down. I normally do not bake the base but you can bake it for at least 15 minutes if you want a golden brown crust at medium heat about 215°C (415°F). Once this is  done, leave it to cool to room temperature and turn it to the refrigerator at normal temperature. Ensure that your fridge is not set on high or your biscuit base would be too hard. 
• Next turn the grated cheddar cheese to a blender and add the ricotta, vanilla and cream. Blend for about 3-4 beats on medium setting. Do not over beat or you will end up with a runny mixture. Tip: please keep a packet of gelatine handy in case you end up with a runny mix. The cheese mix should be slightly less thick than a normal flour based cake mix. Gently fold in the remaining sugar bit by bit into the cheese mix. Taste the mix if it is too salty, add another cup of cream. It should only be a tad salty or it will overpower the cake and make it difficult to consume. After all a dessert should be more sweet or bitter than salty any day.

Layering the cheese on the biscuit base

• Take out the cake tray from the fridge and layer it with the cheese topping. Top with chopped almonds. Return it to the fridge to set on a higher setting(not highest).

• After about 20-30 minutes, when the cheese topping is firm, prepare the jelly mix and allow it to arrive at room temperature and add it on top of the cheese mix. Tip: Please be careful to ensure that the jelly mix is not hot or set otherwise you will end up with the cheese of the jelly's colour or a lumpy topping. Since I was making a heart shaped cake, I wanted a layered topping and hence I had placed the jelly in the fridge to set first and then I scooped it out with a flat spoon and layered it on top of the cake to give a more 3-D heart image.

Layered with almonds and jelly mix on the side

• Return it to the fridge on normal setting until ready to serve. Once ready to serve, slowly lift the parchment paper, taking care to ensure that it does not tear. You will need a cake spatula so as to remove parchment paper from the base and carefully place it on your serving tray/cake board. Tip: To avoid this please invest in a spring tray. 
• You can top the cake slices with whip cream while serving if you like.

Closeup of the cake

Layered Cheesecake

Special Love Cheesecake

Peach Melba

This recipe is one which I tried almost 2 decades ago and then this weekend when I had some friends over for dinner. It turned out to be as much a stunner as it was many years ago! And I recently learnt of course through my favourite MasterChef Australia of the origins of the Peach Melba and of its creator, French Chef, Georges Auguste Escoffier. Peach Melba was made in honour of Nellie Melba, an Australian Operatic Soprano. You can read more of the origins of Peach Melba here

Cast/Characters:

Blanched and chopped Almonds

For the Peach Melba:
Peaches – quartered and deseeded or deseeded and served whole
Ice cream – preferably Vanilla

For the Prepared WhipCream in case you are not using fresh whipped cream:
 Cold Milk
Ready-made whip cream sachet

For the Melba Sauce: http://gginaflavorspalatte.blogspot.in/2012/05/melba-sauce.html

   
For the Whipped cream – made from scratch (Homemade): http://gginaflavorspalatte.blogspot.in/2012/05/homemade-whipped-cream.html

Cooking Time: 20-30 minutes| Preparation Time: 20 minutes| Serves 4 adults, 1 toddler

Method to blanch almonds:

Add boiling water to the almonds just about to cover the almonds. Leave it for a minute and drain immediately. Run under cold water and drain again. Pat dry, you will find that the skin slips off.  Do not let the almonds sit in the boiling water for too long or it will lose its crispness. You can add the almonds to caramelised sugar to add more flavour to the almonds.

Method to prepare Caramelised Sugar(optional):

Heat a skillet. When warm add granulated sugar about 1-1.5 cups and allow it to melt slightly stirring on a medium flame. Then turn to a low flame and add boiling water taking care not to splash or burn yourself. Stir well and you will find a golden brown translucent texture. Once slightly cooled, add the blanched almonds and take out immediately. It is best to do this process of caramelising and dipping of almonds just before plating up.

Assembling the Peach Melba dish:

      Place the peaches in individual glasses, top with ice cream. Top the glass with the cooled melba sauce, then the prepared whip cream or freshly prepared whipped cream and blanched(and caramalised) almonds. Serve immediately. You can also add a layer of jello above the whipped cream if you like. Bon Appetit. 

     

    My guests enjoyed this dish very much!

Layering the Peaches

Note: (other alternatives)

You can also poach the peaches (if fresh peaches are used), in the melba sauce and lay the poached peach in a bed of ice cream and melba sauce. (see the link image). The one I did was a simpler version of Escoffier's Peach Melba. If you see in the image provided in the link, the peach is served as a whole. What you could do is cut the peach in half, de-seed it and serve it as whole peach on a bed of vanilla ice cream, topped with Melba sauce. OR

Topped with Icecream and Melba Sauce

You could take some cold water in a sauce pan, add powdered sugar/castor sugar and add some vanilla extract or split vanilla pod(lengthwise) and mix well. Then add the peaches cut in half(deseeded -do not bruise the peach while deseeding or add it with the seed and later remove once cooled) and then bring it to a gentle simmer. Turn off and allow to rest for 20 minutes. Then remove the skin and/or the seed and add it on a bed of icecream, top with the Melba sauce and some of the poaching liquid.

Topped with blanched almonds