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Tuesday, November 30, 2010

Nutella Pudding...with creamy Hazelnut spread and biscuits

On the occassion of UAE’s 39th  national day, 4 days public holiday was announced (clubbing together the islamic new year). This was reason enough for an itchy feet and before you could even blink people had  packed their bags and flocked to Muscat for a holiday retreat. Naturally Muscatians drove in the opposite direction! Took the kids for an  early morning play at the beach, visited the spectacular musical fountain display at the foot of the world’s tallest tower –Burj Khalifa....all of us were brimming with joy throughout.
 Holidays are synonymous with good food and nothing like home-made food.  Prepared prawns with capsicum in coconut sauce and it turned out yummy. Also grilled, chicken in the gas oven-my first attempt at oven grilling. There are a lot more recipes on the card, hope to share only the best ones!
My kids just go bonkers over Nutella-hazelnut spread and always enjoy a generous amount of it on their bread. Sometimes they even have it straight from the bottle! This pudding comes to me from a facebook group ‘friends cooky’s’.  Nutella is the pioneer in Hazelnut spread, however if this brand is not available in your city you may try any other local hazelnut spread.
It’s really simple and success is guaranteed at first attempt.

Hazelnut spread (Nutella) - 200 gm
Whipping cream (Dream whip) - 1 sachet
Nestle/Puck cream - 2 tins
Caramel powder - 1 sachet
Marie biscuits or any other arrowroot biscuit - 1 packet
Milk - 1/4 cup (to dip the biscuits)

Dip the biscuits in milk and lay in a large pudding dish as the first layer. Dip only slightly as we need it crunchy in the pudding.
In a juice mixer, beat together Nestle cream (1 tin) , Whipping Cream and Caramel powder. (This is the same caramel powder that is used for making instant caramel custard pudding.) You’ll now get a yellowish creamy mixture.
Pour this mixture over the layered biscuits and again layer the biscuits as before.
Refrigerate for 1/2 an hour.
Blend the remaining Nestle cream and hazelnut spread in the same blender and spread it evenly over the 2nd layer of biscuits. Garnish with almonds and refrigerate until chilled.

Wednesday, November 24, 2010

Dream Whip Fruit Pudding

The waiting period was over and Eid arrived! The day began sweetly, with  Sheer-korma(will share the recipe soon) followed by Biryani and loads of fun with family. I had prepared this sweet dish for the occasion and it’s just delish!  A must try!

White Bread – 5 slices
Mixed fruits can – 1large tin (drain out the syrup)
Sugar syrup- 1cup sugar boiled in 1 cup water
For blending:
Whipping cream powder(dream whip)- 2 sachet
Condensed Milk- ½ tin
Puck cream- 1 small tin
Milk- measured in the same cream tin
Gelatin- 1tsp

Cut off edges of bread and slice them into 4 pieces. Melt the sugar in water by boiling it for 2-3mins. Allow it to cool.  Dip the bread slices in sugar syrup. The syrup is just to sweeten the bread , and it should not be thick.(alternatively you can place the slices in the dish and drizzle the syrup over it, so that the bread isn’t too soggy). Place the bread slices on the bottom of a large glass serving dish (in a single layer). Spread the mixed fruits over this.
With an electric blender, blend together- whipping cream, condensed milk, cream, gelatin, milk and sugar. Pour this mix evenly over the fruits. Garnish with cherries, pistachio and almond flakes.
Refrigerate for 3-4hrs or until cold and set.
Optional- You may also add few dry fruits like fig, dates, cashew nuts etc. over the fruits. But this pudding tastes good even without it!