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Dessert

Breakfast, Cheese, Dessert, Entertaining, Fusion, Indian, INDIAN SWEETS, Party Ideas, Thanksgiving

Malpua (Sweet Pancake) Stuffed With Ricotta-Coconut Rum Cream

Malpua(sweet pancake) stuffed with Ricotta-Coconut Rum Cream |foodfashionparty|

“Alcohol and desserts are pretty great on their own.  When combined, the results are often epic”. – Ash

Diwali is right out the corner.  Colors, lights, fireworks, clothes, family, friends, parties, dancing, and, of course, we can’t forget about the food.  There is so much food and sweets.  I love the spirit of this festival.  It has the spirit of coming together, laughing over mugs of coffee and tea, snacking, and just relaxing.  One of the specialties of Diwali is the snacks that are prepared days before the actual festival…

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Dessert, Entertaining, Icecream, Indian, INDIAN SWEETS, Nuts, Uncategorized

No-churn Pistachio-Coconut Cardamom Ice Cream with Chocolate

No-churn quick Pistachio-Coconut Cardamom Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecream

It’s summer here, and it’s monsoon season in India where I am right now.  Monsoon in Bangalore is beautiful.  The weather is quite perfect, not too cold or chilly.  It rains, but not crazily.  Being here, travelling around, and trying different foods is an amazing feeling.

There’s a huge selection of food here.  From the authentic Karnataka Ragi Roti (finger millet tortilla) to a Belgian waffle flavored with rich Indian spices, everything is easily accessible.

The palette right now is wide.  The ice cream flavors are numerous, with wine ice cream, cherry-mango ice cream, and butterscotch pistachio ice cream.  Throughout my childhood years, I don’t remember having fruit based ice creams or desserts at all.  It wasn’t that popular then. The ice cream that were fruit based were probably artificially flavored, so it was a natural instinct to go for the nutty cardamom or saffron ones. It’s all so different now.

Although I do like the fruit ones, I still have a strong bond to the ones I grew up with. This is one of them.

Who wouldn’t like a luscious, smooth, sweet nutty ice cream?  We Indians have a strong relationship with cardamom.  The no churn was a popular method to make ice cream, since regular households didn’t have an ice cream machine then.  I stuck to that method with slight changes after seeing Nigella Lawson’s Popular No-Churn Ice Cream.

This is one of our favorite flavors and it works so well together.  I made cones using my recipe for Pizzelle.

No churn, quick Pistachio-Coconut Cardamom No-churn Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecreamPistachio-Coconut Cardamom No-churn Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecream

Have a lovely week my friends!!

Asha

5.0 from 3 reviews
Pistachio-Coconut Cardamom Icecream with Chocolate
 
Prep time
Cook time
Total time
 
The easiest no churn icecream is perfect for the summer days and these flavors are classic and delicious.
Author:
Recipe type: Dessert
Serves: 10-12
Ingredients
  • 4 cup of Heavy Whipping Cream chilled
  • 1 can condensed milk
  • ⅓ cup coconut cream
  • ½ cup pistachio coarse paste
  • ½ tsp green cardamom powder or powder for 3-4 cardamom pods
  • Semi sweet melted chocolate
  • 2 tbsp coconut oil
  • Cones to serve in
Instructions
  1. Clean the whipping bowl and the whisk very well and dry it. You can leave the bowl in the freezer for 30 minutes before whipping the cream.
  2. Add the condensed milk, coconut cream and the chilled whipping cream and whip it on low speed, around 3 for 3 minutes so it can slowly whip. Then whip it on medium high for another 5 minutes at high speed until it is almost to a stiff peak stage. Stop the machine and add the pistachio paste and whip it for another 30 seconds to a minute until stiff peak and stop immediately. Pour in a ice cream pan or box and chill overnight.
  3. Melt the chocolate on double broiler, add coconut oil in it and drizzle on the icecream once it is completely chilled.
  4. Enjoy

 

Pistachio-Coconut Cardamom No-churn Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecream

Baking, Cake, Dessert, Entertaining, Fusion

Nectarine Pistachio Frangipane Cake / Tart

Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecake

Happy Summer my friends!!

I am looking forward to those summer cool night walks.

The foraging we do on our hikes.

The warmish sea that we can dip our feet in.

The late mornings.

The late nights.

Movies, Books and Cooking with boys.

We really do have so much to celebrate.  The beautiful shining sun, the cool shade, the long talks with friends.  Vacations and  family.

The fresh bounty in the markets.  The trees all showering us with their fruits.  All the summer picnics, the gallons of lemonade, and beautiful summer cakes.

Let’s celebrate summer with this beautiful cake/torte/tart.

 

Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecake

This definitely is a denser tart kind of a cake because it is baked twice.  It’s quite an easy cake, but packs a huge presence.

The frangipane makes it rich, while the fruits make it fresh and summery.  The cake base is my basic Orange cake that I used, and it works great every time.

Hope you get to make this beautiful cake this summer.

I will be in Indian this summer and can’t wait to write about it in future posts.  I might do a post dedicated to Bangalore..

What are your plans?

HAPPY SUMMER!!  Sending you all hugs.

Ash

Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake / Tart |foodfashionparty| #nectarinecake #summercake

5.0 from 1 reviews
Orange-Nectarine Cake with Pistachio Frangipane
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1¼ cups All Purpose Flour
  • 1 cup Powdered sugar
  • 1 tbsp baking powder
  • 3 large eggs separated
  • 5 tbsp vegetable oil
  • 6 tbsp Orange Juice
  • Zest of one whole orange
  • pinch of salt
for the pistachio frangipane:
  • 4 ounces shelled raw unsalted pistachios
  • ¼ cup sugar
  • 4 Tablespoons unsalted butter, room temperature (½ stick)
  • ¼ teaspoon kosher salt
  • 1 large egg
  • 1 Tablespoon unbleached all-purpose flour
to top the cake
  • 1 tbsp sugar
  • Garnish with berries
Instructions
  1. Preheat oven to 325 degrees. Line the base and sides of a 20cm square or round baking tin.
  2. Sift All Purpose Flour+baking powder+salt+ powdered sugar
  3. Beat egg whites to soft peaks
  4. Mix oil+yolks+orange juice+zest.
  5. Add the dry ingredients, all purpose flour and everything with the oil, yolks, orange juice and zest. Mix well to incorporate everything.
  6. Then fold in the egg white in 3 parts to incorporate well.
  7. Pour in round pan and bake for about 30 minutes in a 325 degree oven or until it golden brown, will be not be cooked through. Let cool for 20 minutes until you can proceed.
For the Frangipane.
  1. In your food processor, grind the pistachios, flour, salt, and sugar to a powder (or as fine as you can make it!). Add the butter and process until no longer visible. Add egg and vanilla, blending until it forms a smooth paste.
  2. Spread the filling over the cooked base. To decorate like I have in the photos, cut the nectarines/apricots into diagonal strips, then slide each half onto a knife and fan over the pistachio frangipane. Alternatively, you could put the halves straight on or cut the stone fruits into slices and decorate as you wish.
  3. Bake the cake in a 325 degree oven for 45- 50 minutes, or until they are golden and a skewer inserted into the pistachio comes out clean.Around mid point of the bake, turn the cake pan and sprinkle some sugar for the extra caramalised bits.
  4. Leave in pan to cool.
  5. Decorate with more berries and serve with some Ice cream.

 

Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecake

Follow me on Snapchat and I’ll take you around Beijing and Bangalore.  Snapchat-Ashfoodfashion

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Bake with Kids, Baking, Banana, Bread, Cake, Coconut, Dessert, Entertaining

5 Deliciously EASY CAKES for Mother’s Day

5 BEAUTIFUL and Easy Cakes for Mother's Day |foodfashionparty|

Hi my friends,

Some parts of the world celebrate Mother’s Day this weekend.

“What do you want for Mother’s Day?” asked my little one.  To that I thought for a few minutes, and responded, “Nothing, I just want to sit at home, on my couch, in my pajamas, all day, watching movies, eating junk, and most of all, no one asking me anything. Lastly, I don’t want a messy kitchen!” I added quite sternly.

He looked at me like, I just wanted to know what to make for you.  Oh, well.

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Almonds, Baking, Cake, Dessert, Entertaining

Pineapple-Almond-Coconut Honey Syrup Cake

Pineapple-Coconut Honey Syrup Cake |foodfashionparty|

Happy April!!

I can’t believe we’re in mid April already!

Four years!  It’s been four years and two days since I published my first post.

It is a relationship.  A bond between the writer/creator, blog space and readers/friends.  A relationship I take quite seriously and cherish every bit of it. Continue Reading

Appetizer, Banana, Breakfast, Dessert, Eggless, Entertaining, Indian, INDIAN SWEETS, Sweets

Red Rice Sweet Paniyaarm/fritters stuffed with Coconut and Palm Sugar

Red Rice Sweet Fritter/Paniyaaram stuffed with Coconut and Palm Sugar |foodfashionparty| #foodphotography #holirecipes

It’s that time again for Indians to slap colors on each other.  A festival which brings people together, a festival of camaraderie and jollity. Holi – the festival of COLORS.

India does have a lot of festivals, and the whole country turns into a colorful atmosphere.  Among these festivals, some are religious, some are based on seasons, and some are of national importance.  I consider this festival in particular to be a more free spirited, joyous occasion for the young and old and everyone in between.  It’s a festival where people forget anger, sadness and join in for a day of fun, food and become kids at heart.

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Almonds, Breakfast, Christmas, Christmas Cookies, Dessert, Entertaining, Party Ideas, Sweets

Almond-Cardamom Cream stuffed Apple Tarts

Almond Cream- Apple Tart |foodfashionparty|

I wonder how the days were when there was no puff pastry in the freezer.

Making a puff pastry is an art, an art of being patient.  The dough is breathtakingly soft and pliable.  There is an aura of romantacism while you handle the dough and roll carefully, quarter turns  and striping/dotting   The ingredients are just a few, but so many small details go into making the dough.  I had little clue until then about the process, and  how amazingly flaky, pure buttery it would be. The first bite I took after we baked one batch just blew my socks off. I instinctively remember closing my eyes and tasting the butter, the flakiness and the gazillion layers so thin and crispy.  The effort paid off. Continue Reading

cocktail, Dessert, Drinks, Entertaining, Party Ideas, Party TIPS

Melon Noodles-Blueberry Sorbet Float

Melon Noodles-Blueberry Sorbet Float |foodfashionparty| Sweet, slightly tart and fancy. So Delicious.

Do you bookmark and pin a lot of recipes to try?

A few days ago, I saw an Indonesian Melon drink posted by the very talented Lorraine from Not Quite Nigella.  It looked so fancy, simple and so different, I couldn’t wait to make my version and  it went right on top of my ‘to-make’ list.  I am sure most of you know her by now, if not please do check her out, you will love her.   I am always amazed at how much great food she puts out on her blog.  Apart from her fabulous food, I admire her sense of humor and she is such wonderful person.

I am a big fan of fancy looking food, which requires less fussing around and this cocktail/dessert  is just that. So here is an inspired float.  Simple, stunning and bombdiggity, if I may say so myself:).

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Almonds, Baking, Bread, Chinese, Dessert, Fusion, Sweets

Red Bean-Cardamom Buns

Red Bean-Cardamom Buns. Sweet bread stuffed with Red bean paste. |foodfashionparty| #chinesedessert

What’s your favorite dessert?

I couldn’t pick just one.  It’s coffee cake one day, falooda another, or a simple gulab jamun, which I always love.

While San Francisco is famous for it’s Golden Gate Bridge, cable cars and earthquakes, it’s also very famous for its restaurants. There are no words to describe the popular sourdough of San Francisco, it’s amazing. The food truck festival is a very popular one.  The Ghirardelli ice cream is just to die for. My mouth just waters with the memory of the English muffins from Model bakery. Ahhh, so good. Little Italy has some beautifully created dishes as well. While burritos are considered sacred here,  Chinese food is like an institution. We have some very very popular chefs who have great restaurants, and I’ve been to a lot of them.  It is a food heaven filled with culture and beauty.

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Almonds, Bake with Kids, Baking, Cake, Dessert, Entertaining, Fusion

Sesame-Almond Apple Cake

Sesame-Almond Apple Cake

Have you ever asked yourself, “If I were to re-live the last 10 years, would I do some things different?”  I definitely ask myself that sometimes.

We rush to achieve perfection in everything, and try to juggle a ton of stuff when all we can do is manage one.  After all, we are just human.  I would like to change small things.  I didn’t have to vacuum everyday.  I didn’t have to buy that perfect gift and drive around 4 hours to find one.  I really didn’t have to eat that whole bag of chips (although I enjoyed it then).  I would’ve loved to visit family back in India more often.

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