Fruity Tiramisu

Among the top fantasy desserts,words can't describe this Italian delicacy.Spongy biscuits soaked in coffee,layered between delicate,light and fluffy creamy goodness and sprinkle of cocoa,tiramisu is heaven in every bite.

Thanks to the lovely hostesses(Aparna and Deeba) of the month, who made the excellent choice.I was overwhelmed to make(bake) it from scratch,after all that is the challenge of being a daring baker.While I was very satisfied with the result of this baking adventure,my sister and her family who visited, driving in winter ,despite all the odds,were overjoyed to feast on it.

So when, where and how was tiramisu born?
Tiramisu is said to have its origins in Treviso (Italy), and there are quite a few stories about how it came to be created.
One story traces the tiramisu as far back as the Renaissance claiming that it was first made in honour of the visit of Grand Duke Cosimo di Medici to Tuscany. Yet another one points to the tiramisu being an adaptation of the "Zuppa Inglese" referring to the sponge cake and cream layered English Trifle.
However, experts in this area generally agree that the tiramisu as we know it today, was born in the ‘70s.Some believe that the Tiramisu was created in the the Le Beccherie (a restaurant in Treviso). Ohters suggest that Tiramisu was first made in 1971 by an Italian baker named Carminantonio Iannaccone in a small bakery in Treviso, Italy.

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.


The Lady finger biscuits light and spongy are easy to make ,as long you are good at whipping up a fluffy meringue.I don't do alcohol,the flavors are essentially coffee and cocoa.The homemade mascaporne cheese was not at all complicated like most other cheeses I tried making.Another change for dietary reasons,is light cream with no Zabaione or pastry cream,the cream mixture is just sweet mascaporne and whipped cream.For the extra fruity look to the dessert,garnish the slices of tiramisu with wild blueberries,fresh sliced pineapples and kiwis or any other fruit in season.Can also layer the fruit over the biscuits before spreading the cream.

Alcohol-free Tiramisu with Eggless Cream
Recipe adapted from 1000 Italian Recipes by Michele Scicolone:
Serves 6
Ingredients:
18-20 savoiardi/ ladyfinger biscuits(Recipe follows)
1 1/2 cups/350ml brewed espresso, warmed
1/2 cup/110gms sugar
8 oz/226gms Mascarpone cheese(Recipe follows)
16 oz/473ml chilled Organic heavy whipping cream
1/2 teaspoon/ 2.5ml vanilla extract
2 tablespoons/30gms unsweetened cocoa powder

Method:
Pour the whipping cream into the bowl and whip at high speed for about 4 minutes or till the cream forms soft peaks when the mixer is lifted up.

In another bowl, whisk together the mascarpone and sugar till smooth. Add 1/3rd of the whipped cream to the mascarpone mixture and fold it in gently. Carefully fold in the remaining cream as well.

Assemble the tiramisu:
Have ready a rectangular serving dish (8x8 inches).Mix together the warm espresso, and sugar in a shallow dish, whisking to mix well. Set aside to cool.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.


MASCARPONE CHEESE
(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
Makes 12oz/ 340gm of mascarpone cheese
Ingredients:
474ml (approx. 500ml)/ 2 cups Organic whipping cream(36 %), pasteurized (not ultra-pasteurized
1 tablespoon fresh lemon juice
Method:Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.

LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon Bleu At Home)

This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.
Ingredients:
3 Organic eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)

Method: Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

A Saudi meal - Matazeez(Pasta), Date Dessert and Arabic Coffee

February was Saudi Arabian Cuisine for the Walima Cooking club.The sumptuous Saudi recipes were introduced to us ,by host of the month,Noor of Middle Eastern Cook.

Snippet - Saudi Arabia History and Cuisine
The birthplace of Prophet Muhammad,Arabia had stability and unity after the advent of Islam.The boom in economy opened the trade routes ,the spices imported enriched the aroma of the traditional cuisine.The growth of immigrants in modern times mainly from Asia and Africa adapted many more exotic dishes from the foreign lands.


Matazeez,the Saudi style pasta is commonly cooked with lamb in the spiced pasta sauce ,although one can use any kind of meat.The following recipe with fish is much faster to cook,ideal for quick weekday meals and also picking a fish rich in omega 3s like wild salmon is great for a change.If you choose to use lamb or goat ,cook the meat in the tomato sauce and add all the vegetables when the meat is almost cooked.

Recipe : Matazeez(Pasta) with Vegetables and Wild Salmon
Serves 4
For Pasta Dough
2 cups fine ground wheat flour
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1/2 cup water

For Vegetable sauce
1 medium or 3 baby Eggplant ,sliced lengthwise
1 small zucchinis,sliced lengthwise
1-1/2 cups pumpkin or squash, cubed
1 big carrot,julienne
1/2 cup green beans,cut in 2 inches pieces
1/2 cup broccoli florets
1 medium onion, finely chopped
1-2 hot peppers or green chillies,chopped
2 tomatoes, finely chopped
1 cup tomato sauce
1/2 teaspoon black pepper,freshly ground
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 tablespoon ground cumin
2 dried lemons, cracked
2 teaspoon extra virgin olive oil


For Fish on Side
4 Wild salmon fillets(about 3 inch long)
2 teaspoon spice rub(I used mixture of ground cumin,coriander,pepper,cinnamon,hot chili powder and cloves)
2 teaspoon extra virgin olive oil

Method
Prepare the pasta dough
In a large bowl add flour, salt and oil. Add water small amounts at time enough to make a workable dough.Cover and place in bowl and allow to sit in a warm place for 30 minutes.
Cook the sauce with vegetables
Heat a large pan,add oil and onions, cook until tender about 3-4 minutes.Add the Vegetables ,tomato sauce,chillies and other dry spices. Cover and cook for 5 minutes until vegetables are almost tender.
Roll the pasta and cook with the sauce

Sprinkle some all purpose flour on the work surface.Roll the dough thin and cut into small circles using a cutter about 2 inches wide. Drop the pasta in the cooking vegetable tomato sauce when the vegetables are almost cook.Cover and cook another 10 minutes until pasta is cooked through.

Cook the fish
Rub the spices on the fish and marinate for few minutes.Heat oil in pan on medium and sear the fish ,3-4 minutes on each side until cooked through.Serve on side with the prepared Matazeez(pasta) and vegetables mixture .

The Matazeez and Lamb Kabouli(posted last Walima Challenge) are my entries for Regional recipes : Middle East,hosted this month by Joanne of Eat well with others.

Saudi Date Dessert and Arabic Coffee
Saudis love to serve black Coffee at the end of the meal.Flavored with cardamoms or ginger ,the coffee is best served with the dessert,sweetened with the most abundant fruit of Arabia ,dates.

Recipe
Makes dozen date balls
For Date Dessert (Al-Harrisah or Al-haysah)
1 cups durum wheat flour
1 1/2 cups dates, finely chopped(I used soft dates)
2 tablespoon Puree Ghee(next best substitute is Virgin pressed coconut oil for coconut lovers)
1/2 tablespoon ground cardamom

Method
1.In a small heavy bottom pan or skillet ,melt the ghee on medium heat.Add flour, stirring until lightly brown and aromatic.Remove from heat, add dates and cardamom, blend together in a processor to prevent lumps.
Shape as desired,the round is traditional.Serve with Arabic coffee.


For Arabic Coffee(Qahwa Arabeya)
Makes 4 Arabic coffee cups or glass(2 ounces each)
3 tablespoon roasted ground coffee or Arabic Coffee
2 cups of water
3-4 cardamom pods

Method
Brew the coffee for 5 minutes along with the cardamoms.Strain and serve warm with the date dessert.

Archives : February 2010

February 27Daring Bakers...Fruity Tiramisu

February 24A Saudi Meal- Matazeez(pasta),Date Dessert and Arabic Coffee

February 22Mustard Greens Mozzarella Munchies

February 19Coffee Cocoa Buckwheat Kasha(porridge) with Dried Figs

February 15Beet Oat Squares

February 10Stuffed Turnip Greens

February 8Lady's Fingers(Okra) Fries

February 4Winter Olympics Special - Cranberry Chicken Satay and Falafel Lollies

February 2 Coconut Peach
Cranberry Freeze

Mustard Greens Mozzarella Munchies

When my favorite greens are not in-season I buy them frozen,that are convenient and nutritious at the same time.


Contributing generously to the daily need of fiber (5grams in each cup i.e 4 ounce of the green used) and packed with others nutrients of the mildly bitter mustard greens,these cheesy green munchies are quick to assemble and appeasing to the hunger pangs.
Recipe : Mustard Greens Mozzarella Nuggets ,adapted from Cheesy Spinach Nuggets, courtesy of Mirch Masala
Makes a dozen medium munchies(about 2 inches wide)
Ingredients
8 oz frozen Mustard greens(or spinach), thawed and drained
3/4 cup Partly skimmed Mozzarella cheese,grated
2 tablespoon onions,finely chopped
1 tablespoon flax seed meal
1 teaspoon spice mix of your choice
1/4 cup bread crumbs(fresh or store-bought)
2 green chillies or any other hot peppers,finely chopped
1 tablespoon Chickpea flour or all purpose flour
1/2 teaspoon salt
2 teaspoon canola oil

Method
Preheat the oven to 350F.
In a medium bowl, combine well all the ingredients except the oil.Take a little of the mixture and shape them round and slightly flatten by placing between the palms. Spread the oil on a baking sheet or large oven proof pan like the cast-iron pan ,
,place the shaped nuggets.Bake for 15-18 minutes,until lightly crisp.Serve warm with herbal tea.

Health nut Challenge 4 : Bitter Better Health.Please send your entries before March 10th.Thank you.

Reminder : H2Ope for Haiti

H2Ope for Haiti is a charity event,from February 21 - 28th being organized by Jeanne of Cook Sister along with BloggerAid-Changing Face of Famine with an online raffle to raise funds for Concern Worldwide's relief effort in Haiti.Concern Worldwide estimates that its initial response to the emergency will last at least six months. The money raised by this raffle will be paid directly into Concern Worldwide's account by Justgiving and will be used exclusively for the Haiti relief eff
Find here , the list of all the wonderful prizes from our generous donors - from personally autographed cookbooks to parcels of French baking goodies to original art - there is something for everyone. Unless stated otherwise, all prizes are available for worldwide shipping and tickets cost £6.50 (roughly $10) each.Once you have chosen the prize or prizes you want to buy tickets for, take a note of their prize codes (very important!) and click through to Justgiving donations page where you will find complete instructions on how to buy your tickets and specify your chosen prizes.

Coffee Cocoa Buckwheat Kasha(Porridge) with Dried Figs

The Porridge of Eastern Europe,Kasha, is prepared with different kinds of whole grains,one of the most common is made with buckwheat.For an appealing and effortless morning breakfast porridge ,combine the roasted buckwheat granules with two of favorite breakfast flavors,cocoa and coffee ,and finally top with dried fruit and nuts.
Buckwheat Health and Nutrition

Buckwheat is a cholesterol free, almost fat-free food,that also helps in lowering blood glucose.Its actually a fruit seed not a cereal grain.Not related to wheat,Buckwheat is completely gluten free ,best for those with gluten intolerance(Celiac disease).
Roasted buckwheat granules are great for making porridge(kasha) ,as easy as the oatmeal.Buckwheat flour or roasted buckwheat granules can be used in all the dishes were ever rice or wheat is used.

Recipe : Coffee Cocoa Buckwheat Kasha(Porridge) with Dried Figs
Serves 2
Ingredients
3/4 cup roasted buckwheat granules(Kasha,I used Wolff's brand)
2 1/2 cup reduced fat Organic milk or skimmed Organic milk
1 tablespoon unsweetened cocoa
2 teaspoon instant coffee
1/8 teaspoon salt
2 tablespoon natural sweetener(like Agave nectar ,Jaggery or Honey) or 2 teaspoon stevia powder
3 dried figs,chopped or 1/4 cup of any dried fruit and nuts .

Method
Bring milk to a boil in a medium saucepan,stir in the kasha and salt.Cook,uncovered,stirring frequently while maintaining a gentle boil,8 to 10 minutes,until desired consistency.Stir in the cocoa ,coffee powder and the sweetener ,cook for another minute until well combined.Serve warm or cold with chopped dried fruit and nuts,along with a fresh fruit on side for a complete breakfast.

Beet Oat Squares

Do these taste as good as it looks? answer is Yes,only if you relish the earthy taste of beets.

My craze for beets lead to this delish squares,that I love to stock up on, to satiate the snacking appetite.For this recipe I recommend roasting instead of boiling to cook the beets ,as it retains the intense color and flavor of beets.

Recipe : Beet Oat Squares
Ingredients
1 1/2 cup whole rolled oats
2 small beets
1/2 teaspoon baking powder(alum-free)
1/2 cup fruit juice
1 Organic egg(Vegan substitute : 1 teaspoon Ener-G Egg Replacer mixed with 2 tablespoon of water)
1/4 cup Agave nectar or Honey or other natural sweeteners
1/8 teaspoon salt
2 tablespoon canola oil

Method
Roast the beets as in the recipe.Peel and puree in a food processor.
Coarsely grind the oats in a food processor or grinder.Transfer in a large mixing bowl.Combine with baking powder and salt.
Whip the egg or the egg substitute with the beet puree ,Agave nectar,oil and fruit juice until well combined.Stir this beet mixture in the oat mixture.
Line the baking pan(8x8) with parchment paper or lightly spray with oil.Spread the mixture evenly on the prepared pan.Bake at 350F for 18-20 minutes until firm to touch.Let cool slightly,score and separate.Cool completely before storing in air tight container.Can store up to a month in a refrigerator.

These are my entry for Weekend Herb Blogging 221 ,hosted this week by Cinzia of Cindystar.
Peak in other beetfull meal ideas posted.

Stuffed Turnip Greens

I had no clue about the taste of Turnip greens when Mr.Health nut first bought them.I read these can be bitter.Meedo's Stuffed Grape leaves(ever so popular Middle Eastern appetizer) was in my mind for so long,the turnip greens turned out to be a good substitute for the grape leaves.


These bundles of healthy greens were pleasantly bitter.Makes a perfect start of a meal and so good for snacking.The flavors of spices and vegetables dominate over the mild bitterness of the greens.One can also use other large leafy greens like chard or collard.

Recipe : Stuffed Turnip Greens adapted from Arabic Bites - Stuffed Grape Leaves

Ingredients
12-14 medium Turnip greens(could also use collard or chard)
2 tablespoon fresh lime juice
pinch of salt.
1 Tablespoon Extra virgin olive oil.
1 cup hot water

For Filling:
2 cups brown or white rice or bulgur wheat,cooked
2 teaspoons dried or fresh mint,chopped.
2 teaspoons dried or fresh parsley,chopped.
1 teaspoon spice mix(I used ground cumin,coriander,cinnamon and cloves)
1/4 teaspoon hot chili powder
1/2 teaspoon salt
2 tablespoon fresh lime juice
2 teaspoon extra virgin olive oil
1/2 cup tomatoes,finely chopped
1/2 cup vegetables like grated carrots or green onions or broccoli,finely chopped.

Method
Wilt the greens in boiling water for a minute.Drain and drop in cold water to stop any further cooking.Drain all the water.
Mix all the filling ingredients.Place about a tablespoon of filling on each
leaf,roll up firmly,folding in sides to enclose filling.
Lay the rolled leaves on a baking pan or a heavy pan.Pour over combined lemon juice,oil,salt and hot water.
Bake at 350 F oven for 10-15 minutes or Simmer,covered,over low heat about 15-20 minutes.

Serve warm with spicy tomato sauce.

Health nut Challenge 4 : Bitter Better Health.Please send your entries before March 10th.Thank you.

Ladies Fingers(Okra) fries

I like the name ladies fingers better than okra.It rightly describes the delicate yet enduring feminine nature that's so eminent in the wonder vegetable.The stir fried ladies finger is the one the most tasty side dish with warm roti that mom used to make for breakfast.For some reason I still could not replicate the taste of mom's stir-fry,could be the quality of the vegetable here,usually over grown and not so juicy as the ones I tasted back home.
This baked okra fries is perfect with the fresh large size Okra that is more common here.The warm fries with hot cuppa chai is a promising combo snack sure to brighten the dull cold evenings.

Recipe : Baked Spicy Lady's fingers(Okra) Fries
Ingredients
1/2 pound Fresh Okra
1/2 teaspoon hot chili powder
1/4 teaspoon each of ground cumin and coriander
Pinch of turmeric
1/2 teaspoon sea salt
3 teaspoon Canola oil or extra virgin olive oil


Method
Rinse the okra in cold water and pat dry with a kitchen towel or allow to air dry for an hour.Cut off the top and cut each Okra in 4 strips.Transfer in a large mixing bowl and combine with all the spices ,oil and salt.
Preheat Oven to 375F.Lay the okra on a baking sheet,spread evenly and prevent any overlapping.Keep a close eye on them,as these can burn easily.Bake for 8-10 minutes until crisp.Serve warm with hot Cuppa chai.

Winter Olympic Special: Cranberry Chicken Satay and Falafel Lollies

Exciting week ahead for the sports fans.With Winter Olympics at Vancouver starting next Friday(Feb. 12th) ,now is the time to start thinking about ways to cheer on your favorite player or team.May the best teams win.
Very close to the home of Winter Olympics 2010,Vancouver Canada,is Richmond that is also home to one of the largest group of Cranberry farms( more than 60 family-owned farms), the majority of which are part of the Ocean Spray Cooperative.What better fruit than healthy versatile cranberries, to honor the winter games and the Cranberry farmers of the region.For the love of cranberries,don't miss the 13 Million Cranberries Spectacular Tribute in Front of the Richmond Olympic Oval,a special display to honor the Olympics,by Ocean Spray and Richmond’s cranberry growers ,in the shape of the Canadian Olympic Committee’s logo.

Now for the appetizing game time foods enriched by Canada's own Cranberries,the Cranberry Chicken Satay and Falafel Lollies.

Cranberry Chicken\Turkey Satays
Satay/Sate ,the succulent meatie appetizer and popular street from South east Asia(Thailand,Indonesia,Vietnam and Malaysia),is also a favorite game time snack on the stick.Thin strips of spiced meat are woven on the skewers ,grilled and enjoyed with a peanut dip.
Recipe adapted from Cranberry Turkey Satays .Find more cranberry recipes at www.oceanspray.ca
Ingredients
2/3 cup Ocean Spray® Whole Berry Cranberry Sauce or Homemade Cranberry sauce(see recipe below)
1 lb boneless, skinless Organic\Free range chicken or turkey breast
1/3 cup peanut butter or 1/2 cup roasted peanuts
4 teaspoon soy sauce
4 teaspoon lemon juice
1 garlic cloves, minced
1 thumb-size piece galangal or ginger, peeled and minced
1/4 of thumb-size piece fresh turmeric, or 1/2 teaspoon
turmeric powder
1/2 Teaspoon each of ground coriander and cumin
1 1/2 tsp crushed red pepper flakes or 3 dry red chillies
chopped cilantro, to taste
24 bamboo or metal skewers

Homemade Cranberry sauce
2 cups Ocean Spray Cranberries
1/2 cup water
2 tablespoon agave nectar
To make the sauce:Bring cranberries, water and Agave nectar to a boil on medium heat, reduce temperature to simmer for 5 to 6 minutes until cranberries pop and the sauce thickens,about 15-20 minutes.

Method
Combine Ocean Spray® Whole Berry Cranberry Sauce(or home made cranberry sauce), peanut butter, soy sauce, lemon juice, garlic and pepper flakes in a blender container. Cover and blend 30 seconds or until well mixed. Reserve 1/2 cup. Stir cilantro into remainder and set aside


Cut chicken or turkey breast crosswise into 1/4-inch slices. Combine turkey and the 1/2 cup cranberry mixture in medium mixing bowl. Cover and refrigerate 30 minutes. Soak bamboo skewers in water 30 minutes.

Thread chicken or turkey onto skewers. Broil or grill until turkey is no longer pink inside, turning once. Brush reserved cranberry cilantro mixture over satays and serve any remaining sauce as dip.


Baked Fat-free Cranberry Falafel Lollies with Hummus

A Vegan crunchy appetizer from Middle East,which can also be made fat free by baking them.Served with creamy hummus you'd want to make these more often.
Recipe
Make about 24 falafels
Ingredients
1/2 cup Ocean Spray cranberries
2 cups Chickpeas ,soaked over night and drained
1/4 cup mint, or cilantro or parsley, chopped
1 clove garlic clove,peeled
1/2 teaspoon cumin powder or seeds
1/2 teaspoon coriander powder or seeds
1/2 teaspoon sea salt

Method
Mix and blend chickpeas,cranberries, Mint, garlic, cumin, coriander and salt,until smooth,don't add any water.

Preheat oven to 350F.Take about a tablespoon of the mixture and shape in balls.Lay on baking sheet.Bake for 15-20 minutes until cooked through.Keep warm in oven until time to serve along with Hummus dip.I had these fancy drink mixers that were perfect to mount on the falafel to make an easy pick and dip appetizer.You could also use wooden toothpicks.


The post is my contribution for the Blogger aid Changing the Face of Famine :Culinary Olympics 2010


Which team will you be cheering this Winter Olympics?

Coconut Peach Cranberry Freeze

Despite the frosty weather I do fancy a frozen treat once in a while.I had this can of coconut milk waiting too long to be devoured,some frozen fruits too cold to crunch and a little left over rice.And with a recipe(in a cookbook courtesy of Vitamix) matching all the ingredient,it just took minutes to assemble the freeze.The original recipe called for just peaches for fruit,I add an extra layer of cranberries to intensity the yum factor of the dessert.
I use Thai kitchen coconut milk that's free of preservatives.The light coconut milk has lesser fat calories.The fat in coconut milk is believed to be a healthier when compared to dairy cream(heavy whipping cream)commonly used in desserts.Learn more about the goodness of coconut.
Recipe :Coconut Peach Cranberry Freeze
1 1/2 cup light coconut milk,cold
1 cup frozen cranberries
2 cups sliced frozen peaches
1/2 cup cooked white rice,cooled
1/2 teaspoon ground cinnamon
3 tablespoon agave nectar or honey

Method
Blend the peach layer
Put 1 cup coconut milk ,cinnamon and rice in a heavy duty blender(Vitamix),blend for few seconds until rice is mashed.Now add the frozen peaches and sweetener,then blend another 30-60 seconds until the mixture is smooth yet cold.Arrange in serving glasses as the bottom layer.
Blend the cranberry layer
Blend the remaining half cup coconut milk with the frozen cranberries for 30-60 seconds,until smooth.Pour a little of this cranberry mixture over each of the peach layers.Serve immediately or if serving later, keep cold in fridge.


Variation

You could also make the freeze with just peaches or use pineapples or mangoes instead.


The freeze is my entry for Weekend Herb Blogging #219 ,hosted this week by Simona of Briciole