Almond Cheese Spread

We shook off the snow and tumbled into the house. We were cold and hungry. And you know what's my comfort food on a cold, snowy day? Hot, buttered toast! Nothing can make me feel as good. So aunty put the griddle on and liberally coated it with butter, placing two slices of bread to crispen to that beautiful gold. 

When she flipped it over to the other side, I thought we were almost done. But, nope! She had an ace up her sleeve. She dolloped on some cheese spread and let it just melt into the crisping toast. Dotted with ketchup. And then judging my impatience correctly, let me wolf it down straight from the pan.

I waited for the salty, slightly plastic cheesiness of store bought spread to hit my tastebuds. But instead was surprised by subtle flavours so generously complimenting the creamy goodness that could only come with homemade love!

It was so good, I wolfed down six toasts before my foodie brain could form the words, " May I have the recipe, please?"

That was 12 years ago, and I still slather this spread with the same reverent wonder. For me it has the same joy as my grandma's home made white butter. Another dairy addition to my toast I can't get enough of!

Another good thing about this cheese spread is that it sneakily incorporates the wholesome nutrients that  growing tots may screechingly run from. But ever know a kid to turn down cheese and toast? Nope! So say hello to our hidden superfood friends- Almonds and Garlic. Even Keto Hubby gave the spread a big thumbs up! It was just the thing he needed to jazz his Keto Bread :)

So I'll go steal a spoonful from the jar, while you go whip up your own batch of yummy health.

Ingredients:

Cheese           200 gm (grated)

Cream            1/2 cup

Milk               1 cup

Almonds        20

Vinegar          1 tsp

Sugar             1 tsp

Red Chillies   5

Garlic             5

Pepper           1/4 tsp

Method:

Soak the almonds and red chillies for half an hour. De-seed the red chillies. Remove the skin from the almonds and discard the water. Run the almonds, chillies and garlic in the mixie to make a coarse paste. Add the rest of the ingredients and blend till smooth. Refrigerate and use within a week.

Notes:

I used fresh cream (malai) skimmed off the top of our milk. You can use packaged cream as well. 

Since the chillies are soaked and de-seeded, they are not spicy and are mild enough for kids. You can however reduce the chillies if you like.

For the Keto version replace the sugar with Stevia. 

Mocha Layer Pudding

Everybody loves dessert. And if you are me, you probably skip the main course to make room for dessert. But be warned! You can't serve me ice cream and call it dessert. Ice cream is ice cream. When I was younger, parties always meant light citrus souffles and decadent mousses. There were multi layered trifles and warm, gooey flans. Ice creams were for weekdays when mom was too busy to whip up dessert. 

Of late though, desserts have vanished from the dinner parties. Too complicated and tedious, say the ladies. Trust me, it doesn't have to be. I am no superhero domestic diva, but I do manage to serve up a duo of desserts at the dinners I host. This Mocha Layer Pudding is almost always a permanent on my menu. And it only takes me five minutes. Honest! 

Give yourself a treat today and go ahead and try this blockbuster hit. I promise you will never fear once you've tried this dessert dare!

Ingredients:

Bread                          10 slices

Cocoa Powder             6 tbsp

Coffee Powder            1/2 tbsp

Sugar                           6 tbsp, powdered

Fresh Cream               500 gms

Walnuts                       1/2 cup, chopped

Rum or Brandy          2 tbsp (optional)

Method:

Run the bread in the mixer to make bread crumbs. Whip the cream lightly and add 2 tablespoons of sugar and the brandy or rum. To the bread crumbs, add the rest of the ingredients and mix well. In a serving dish, spread a layer of the bread mix. Then pour a layer of the cream. Repeat layers till the ingredients are used up, ensuring the last layer is of the cream. Garnish with chocolate bits and shavings and some walnuts, Refrigerate for an hour. And you have yourself an easy dessert to indulge!

Coffee Praline Mousse

This recipe has been gleaned from a very dear friend, Priyanjana. This easy breezy dessert is a family favourite at hers, and very quickly became one at mine as well. it looks gorgeous, tastes sinful and is simple enough for even the most kitchen phobe. So, what's not to like?!

Ingredients: 
Milk  1/2 ltr
Sugar  8 tablespoon
Custard powder  6 tablespoon
Coffee powder  4 1/2 teaspoon
Butter  25 gm
Cream  200 gm

Praline:  Sugar 1 1/2 cup
                Walnuts  1/2 cup

Method: 

For the Praline: Heat the sugar in a saucepan over low heat, till the sugar melts and turns golden brown. Turn off the heat. Add the walnuts and spread on a greased tray. Once cool and hardened, place between two sheets of butter paper or in a polybag and crush to shards with a rolling pin.

For the Mousse:
Mix the custard powder with a little milk in a cup. Add it to to the rest of the milk and place on low flame. Mix in the coffee powder and sugar and continue to cook on low flame. Stir frequently to prevent lumps and from the mixture sticking to the bottom. Once it thickens considerably, enough to coat the back of your spoon, take it off the heat. Mix in the butter and leave awhile. Once the mixture cools, run it in the mixie or food processor for about a minute. tip in the cream and churn a couple of times more. Take care to not churn the cream for too long or the mixture will curdle. Transfer to a serving dish. Cover and chill in the refrigerator for a few hours, preferably overnight. Top with the shards of praline just before serving. Take a deep breath and sit back to enjoy the dessert and the compliments :)

Handy Hint: If you don't have patience for praline, simply substitute with crushed chikki !