Monday, April 25, 2011

Eggless Strawberry Mint Ice-Cream

I feel glad to be back to blogging. I know I was disappeared for so long but I was just so busy enjoying, sightseeing with my in-laws and having fun. We went out of town, and showed them around our area too. Its not that I didn't make any dishes this whole month, I did, but I had already posted all those delicious recipes. So basically, yeah I didn't make anything new. I did :)

We went strawberry picking too and had awesome time picnicking and picking strawberries off the's so much fun to pick your own fruits. I made a lot of Strawberry-Cinnamon Jam, ate a lot of them and used the rest of the strawberries to make this delicious Strawberry Mint Ice-Cream.

This creamy delicious ice-cream is eggless, super quick, easy to make and soooooooo delicious. 

Here is the recipe (Click here for printable recipe)

2 cups heavy whipping cream 
1 (14oz) can sweetened condensed milk
2  cups powdered sugar
2 cups pureed strawberries (just wash, hull and mash the strawberries in a mixer)
1 cup chopped strawberries (optional; we like to have chunks of strawberries in the ice-cream)
14-15 leaves of fresh mint (you can chop them finely or mash in the mixer with the strawberries)

PS: If you plan to use store bought sweetened strawberry pulp, you may not need to add any sugar.

1. Chill the bowl and beater of your electric mixer in the freezer for 5-7 minutes. Also keep heavy whipping cream chilled until ready to use.
2. Beat the cream in the chilled bowl until it doubles in volume and forms soft peaks. 
3. Add the condensed milk and sugar and beat for 30 more seconds.
4. Stop the mixer now; add mashed and chopped strawberries, chopped mint and mix well with the help of spatula.
5. Pour into a airtight container and freeze.

Rich, Creamy and absolutely delicious Strawberry Mint ice-cream is ready! 

And you can also make some POPS! :)

Monday, April 4, 2011

Eggless Saffron Pistachio Cookies

Crunchy, aromatic, perfect for tea cookies. I don't know what came to my mind today, I just suddenly got up and scanned my pantry. Then I picked a few ingredients, mixed those up and baked these delicious cookies! You can also call these cookies- Fusion Cookies!! Why? Because apart from the 2 dominant flavors...Saffron and Pistachio; these cookies have orange and vanilla too....And trust me these are going just so perfect together!

These cookies are so easy and breezy to make. Took 10 min to mix up everything and 12 minutes to bake the cookies! 

Here is the recipe (Click here for printable version)


1 cup less 2 tbsp- all purpose flour
3/4 cup sugar
2 tbsp- corn starch
1/2 tsp baking soda
1/4 tsp salt
1 tbsp- dried or fresh orange zest
6 tbsp melted butter
2 tbsp vegetable oil
1/2 tsp vanilla essence
1 tsp saffron essence
few strands saffron
few chopped pistachios- for ganish

1. Pre-heat your oven to 350 degrees F. Lightly grease a baking sheet.
2. In a bowl, cream together butter and sugar. Add in the vanilla and saffron essence.
3. In a bigger bowl, add all the dry ingredients and mix well.
4. Add the liquid ingredients to the dry ingredients and mix gently making a soft dough.
5. Make small balls and flatten them a bit in-between your palms. Arrange on the baking try keeping some distance in between balls.
6. Now garnish by adding pistachio and saffron strands to the center of each flattened balls.
7. Bake for 12 minutes in the pre-heated oven. Let cookies cool for a 3-4 minutes before removing from the tray and let cool completely on a wire rack.

Is your kitchen filled with aroma already? Mine did....:))

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