Nutella Pinwheel Biscuit

Nutella Pinwheel Biscuit
It is customary to take some gift when you visit people in their house but I do not find it particularly easy buying something especially if we barely know our host. You never know if they will like it, if it will be useful, if it is appropriate etc. and for that reason I have started resorting to home-made gifts, especially edible ones! Just gobble it, like it or leave it. On one such occasion, I decided to make a variety of biscuits to make an assorted biscuit box. One of the varieties was this pin-wheel biscuit. It is actually very easy to make it, although you may not believe me until you read the recipe. It can be a bit misleading as it appears quite small before it goes into the oven but grows inside, thanks to all the butter and rising agent. So make sure you leave enough gap between them while placing on the tray. Here is a simple yet delightful biscuit.

1 ¼ cup flour

½ cup butter

¼ teaspoon soda bicarbonate

3-4 tablespoon nutella

½ cup sugar

Cream together the sugar and butter

Add the flour and soda bicarb and make a soft dough

Roll it into a disc about 5 mm thick and spread the nutella. I placed this on cling film and rolled flat so it becomes easy to roll it up.

Roll it up and refrigerate

Cut into about 5-7mm thick discs and place it on lined baking tray, atleast an inch apart.

Bake at 170degC for about 8-10 minutes, until sides become light brown.

Cool completely and store in air tight container

Cherry Ice Cream (eggless, low fat and no cooking)

Cherry IceCream

Every time I came to a round number like 100 or 200 etc. with the recipe post count, it did not seem like anything to be honest. 400th post however, is different as it has been quite a challenge getting here. I cannot believe it has taken me so much time to come from 350 to 400 but in the end, I made it. Someday, probably few years from now, it will be 1000 :D!

Coming to the actual post, this is a special summer treat. It is incredibly hot here in UK (don't roll your eyes thinking I am from Chennai so why am I complaining). The trouble is that it seems easier to acclimatise to cold weather than hot and also that most British buildings are built to keep the heat in and hence not quite built for hot weather. Anyway, to keep us cool, especially my son, I have been making ice creams. The amount of artificial anything is next to zero in my homemade ice creams but still at the end of the day it is empty calories loaded with fat. I wanted to reduce the fat without compromising too much on taste and texture to a lesser degree. That is why, this recipe uses single cream instead of double cream. In a given recipe, use of double cream instead of single cream results in roughly over three times more saturated fat content and about three and half times the cholesterol when compared against the same dish using single cream. This I think is quite a lot. I had frozen cherries on hand and I find frozen fruits quite handy to make dishes and fresh ones to eat just like that. 

The result was a very different ice cream which to some extent looked like a sorbet. Usually, the fat content in the cream helps avoid crystallising but as we use much lesser fat than usual, the texture will look different from regular ice cream. In order to help it, we add pinch of salt and dots of vanilla extract which has some alcohol in it (oh don't worry, nothing that will affect the kids). Once you put it in your mouth, it will be much like regular ice cream. Make sure you rest it on the counter for five minutes or so once out of the freezer. It is important to give it a good whisk after about 2 hours into the freezer as this also helps prevent crystallising.

This has proven to me and hopefully will prove to you that low fat ice cream is not a myth.

Thanks to all my readers for visiting my blog. My thanks to my family as well, without them, this blog wouldn't have happened. I do hope my blog reach extends so my attempts to bring to the table healthy and yummy dishes benefits more people and also so I can learn from what they have to share.

Now for the recipe...

300ml single cream

1 cup greek yogurt

1 cup cherry, pureed

Pinch of salt

½ cup sugar

½ teaspoon vanilla essence

Whisk all ingredients together for ten minutes and pour into freezer safe box, cover and freeze for couple of hours. Take out, whisk with fork and freeze again until set. The whisking is done for so long to incorporate air into the mixture to improve the texture.

Green Sundakkai Kara Kuzhambu (Turkey Berry in spicy tangy sauce)

Green Sundakkai Kara Kuzhambu

Using rather unusual ingredients is something I love doing in my cuisine. It is a shame that many traditionally cooked ingredients have gradually lost their presence in dinner tables these days. For me, every time I come across such ingredients, I make it a point to buy them and may end up figuring out later what to do with it. This green turkey berry was no exception. Earlier I had posted a recipe using this little treasure and this time ‘googling’ did not quite help as most recipes suggested use of dried berries. I have written more about these goodies and also how to prepare it in this post. I decided to make something that I will enjoy eating and one of those is ‘kaara kozhambu’ i.e. a spicy tangy sauce with some vegetable in it. It was really good and the berry was no too bitter either. Here is the recipe...

1 onion, roughly chopped

1 tomato, roughly chopped

2-3 teaspoons coconut

1 cup turkey berry aka sundakkai, deseeded

1 teaspoon tamarind extract

1 teaspoon mustard seeds

Few curry leaves

Asafoetida and turmeric powder

1 teaspoon sambar powder

1 teaspoon chilly pwoder

Salt to taste

Cooking oil, preferably gingelly oil

Heat some oil, add mustard seeds, once it splutters, add turmeric powder, asafoetida and curry leaves

Add the turkey berries and sauté for a minute

Add tamarind extract, required water, salt and cook until berries are done

Add the sambar powder and chilly powder

Grind together the onion, tomato and coconut to a paste and add this paste. Boil until all raw smell goes off and thickness is as desired

Serve hot