Mixed Berry Soup with Ice Cream*

Like I've said before, I've never been a big fan of desserts. But ever since I started making my own, its growing on me! I really liked this dessert. Its very simple to make. The wine compliments the berries really well and the sweetness of the ice cream makes it even more yummy! The presentation is so good that this is a must on your menu when you have a dinner party!

Ingredients

• 1 pkg Strawberries - thinly sliced
• 1 pkg Rasperries
• 1 pkg Blueberries
• 1 cup Red Wine
• 1 cup Water
• 3/4 cup Sugar
• Vanilla Ice Cream
• 1 stick Cinnamon
• Star Anise - 2

Method

• In a pot, add the wine, water, cinnamon and star anise (if you don't have this, it's ok to skip it!). Add the sugar. Bring it to a boil.
• Add 3/4 packets of all the berries. Reserve the rest.
• Let the berries simmer in the wine until they're completely tender and falling apart.
• Let cool.
• Grind the mixture until its smooth.
• Strain the soup so that there are no seeds.
• Chill the soup in the refrigerator for at least 2 hrs. The more it chills, the better it tastes.
• In a Martini glass, add a big scoop of vanilla ice cream. Ladle the soup on top. Decorate it with a few berries and enjoy.

* Recipe Courtesy: Giada De Laurentiis

Quesadillas

These will always be one of my favorites! This was the first thing I ate when I came to the US! :-) These are real easy to make and usually a very handy recipe for those days when your fridge is almost empty! You can clean it up by using all your leftover veggies in this.



Ingredients

• 4 tortillas (I used wheat. You can also use chapatis)
• 1/2 pkg shredded cheese (Mexican style)
• 1/2 big onion - sliced
• 1/2 bell pepper - sliced
• A handful of mushrooms
• 1 cup Spinach - finely chopped
• 2 Jalapenos - thinly sliced (optional)
• 2 tbsp butter
• 1 tbsp olive oil
• 1tsp black pepper
• 1 tsp crushed red pepper
• Salt to taste

Method

• Heat a big pan and add the butter. Add one tortilla at a time and cook till brown.
• Preheat the oven to 400 F. On a sheet pan, spread the mushrooms, bell pepper, and onions. Drizzle some olive oil on top. Sprinkle black pepper, crushed red pepper and salt. Roast the vegetables until they are tender, about 10-15 minutes.
• Place the spinach in a bowl with some water and microwave on high for 5 minutes. Drain and set aside.
• Add a handful of veggies to the tortilla. Add the jalapenos. Sprinkle cheese liberally on top. Cover this with one more tortilla on top and microwave for about 2 minutes on high until the cheese melts.
• Cut the Quesadilla into wedges and serve hot with pico de gallo and sour cream.

Egg Curry

At home, when I was growing up, we never had eggs! I know!! But my neighbor always used to feed me boiled eggs. And there it started! This curry is one of my favorites and my hubby's too. I make this at least once a week. Try it! It only takes minutes to whip this up!


Ingredients

• 6 Eggs - hard boiled
• 1 Onion - finely chopped
• 4 Green Chillies - slit
• 2 cloves Garlic - minced
• 3 Tomatoes - roughly chopped
• 1 tsp Jeera
• 1/2 stick Cinnamom
• 3 Cloves
• 2 Cardammoms
• 1 tbsp Chilli Powder
• 1 tsp Garam Masala
• 1 tsp Dhania-Jeera powder
• 1 tsp black pepper
• Salt to taste
• 1 tbsp oil

Method

• Heat the oil in a pot. Add the jeera, cinnamon, cardammom and cloves. Saute for a minute.
• Now add the onions, garlic and green chillies and saute till the onions are tender.
• Add the tomatoes and the rest of the spices including the salt. Add about a cup of water.
• Peel the boiled eggs and slit them all around but don't cut through. Add them to the curry.
• Cover the pot and let simmer for 8-10 minutes.
• Serve hot with rice or roti.

Chocolate Fountain

This thing is a must have if you're into hosting parties as often as I do! It was an instant hit! I only had Strawberries and Pineapple this time coz I had plenty of other food too. But if you're hosting, say, a cocktail party, with just some appetizers and desserts, then you can have a lot of stuff that taste great with hot, dripping chocolate. You can have some marshmallows, biscotti, cookies, strawberries, pineapple, pretzels etc.

It starts at $29.99 and goes all the way upto $250. I bought my 'Rival' fountain from Target for $39.99 and I am very happy with it. It worked great and the heat was just enough for the chocolate to keep running without me having to add too much oil (which I'm not too fond of doing!)

Chocolate Tip: Get the Ghirardelli slab of melting chocolate. They're great tasting and perfect for this fountain. You can get this at Sam's Club in the baking aisle.

Orange Nut Squares*

This is one of the easiest desserts you can ever make and it'll make you an instant star among your friends and family! I usually don't like desserts (except Tiramisu), but this one was too good even for me to resist!


Ingredients

• Sugar cookie dough - 1 packet (store bought Pillsbury will be great)
• Orange Marmalade - 1 jar
• Nuts (whatever you have on hand. I used almonds and Walnuts. You can also use Pecans or Hazelnuts)
• Chocolate chips - A handful (or your favorite bar of milk chocolate)

Method

• Preheat the oven to 350 F.
• Spread the nuts in an even layer onto a baking and roast it in the oven for about 10-12 minutes.
• Also, spread the cookie dough on to a cookie sheet in an even layer about 1/4 inch thick and bake it for about 25 minutes.
• Let it cool completely.
• Now spread the orange marmalade over the cookie in a thin, even layer.
• Chop the nuts ito small pieces and sprinkle them evenly over the cookie.
• Now, microwave the chocolate chips (or a bar of chocolate cut into pieces) on medium power for a minute or two until the chocolate completely melts.
• Use a fork to drizzle the chocolate all over the nuts.
• Let cool.
• Cut them into squares and serve.

Tips

• When you microwave the chocolate, make sure to keep an eye on it. Stir it every 30 seconds. Alternately, you can also use a double boiler.
• Keep the cookie dough outside for 15-30 minutes. It's easier to work with it.
• You can also serve this with a scoop of vanilla or butter pecan ice cream.
• You can store this in an airtight container. There's no need to refrigerate it.

*Recipe Courtesy: Giada De Laurentiis

Tiramisu

Hello there! Sorry I've been away so long! Happy New Year! :-)

Here I am, starting the New Year off with one of my favorite desserts...Tiramisu. Until about a year ago, I didn't know that making Tiramisu was a breeze. Yes, it is! Of course you need the special ingredients for it but it is available in every grocery store. You will also need a hand mixer. But trust me, if you don't own one, it's well worth the investment. And it is not too expensive either.

So here goes! Do try it out and let me know how it went!

Ingredients

• 6 egg yolks
• 3 tablespoons sugar
• 1 pound mascarpone cheese (you usually get it in 8 oz containers. Get 2)
• 1 1/2 cups strong espresso, cooled (you can use your regular coffee. Make it strong)
• 2 teaspoons dark rum (if you don't have Rum, you can skip this)
• 24 packaged ladyfingers
• 1/2 cup bittersweet chocolate shavings, for garnish
• 2 tablespoons Cocoa powder or any hot chocolate mix of your choice (optional)

Method

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. The mixture should be light yellow in color. Use low speed in your mixer, if not the egg will splatter everywhere.
• Add mascarpone cheese and beat until smooth. Keep the Mascarpone cheese outside for 30 minutes to bring it to room temperature. It makes it easier to mix. When completely mixed, the mixture should be a li'l thick. If not mix it again for a couple of minutes.
• Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
• Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread 1/2 of the mascarpone mixture evenly over the ladyfingers.
• Sprinkle half of the cocoa powder on top.
• Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Sprinkle the remaining cocoa powder on top.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings.