Saturday, 26 June 2021

Delicious Recipes for Kids

 Mango Recipe :Rippled mango popsicles


Mango ice cream:

2 whole mangoes
400gm double cream
3 cups fresh milk
½ cup caster sugar
Vanilla ice cream:

2 cups heavy cream
1 cup whole milk
½ cup sugar
1 vanilla bean pod, split in half lengthwise
¾ teaspoon vanilla extract
Pinch salt
Note: you can use store bought vanilla ice cream for this recipe if you prefer.

Mango ice cream:

1. Remove the mango flesh from the fruit and place into a blender with the remaining ingredients.

2. Puree until smooth (about a minute) and then chill in the freezer in a large plastic container with a lid.

3. After one hour, remove from the freezer and stir, and then return to the freezer for another four hours or until set.

Vanilla ice cream:

1. Pour one cup of cream into a medium saucepan, and add the sugar and salt. Scrape the seeds from the vanilla bean pod into the saucepan, and add the pod to the pot. Warm over medium heat, stirring until the sugar is dissolved.

2. Remove from the heat. Add the remaining one cup of cream, milk and the vanilla extract. Chill the mixture thoroughly in the refrigerator.

3. Once mixture is chilled and ready to churn, remove the vanilla bean and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.


1. To make the popsicles, use a teaspoon to place the first layer of mango ice cream on the bottom. Return to the freezer to set slightly (for one hour), then spoon in a layer of vanilla. Allow the vanilla layer to set before filling up the rest with more mango. Insert a paddle pop stick into the centre of the ice cream, then freeze overnight for best results.

2. Dip the popsicles in warm water to remove them from the molds and serve.

Prepare soup and Mint chocolate parfait for
 your lovely Mom.

Mothers, the beautiful creation, are an integral part of our lives. Mother's love throughout the life remains unconditional and she stands by our side like strong pillar.

Mother's Day is an occasion which is celebrated in various parts of the world to express respect, honor, and love towards mothers. The day is an event to honor the contribution of mothers, acknowledge the efforts of maternal bonds and the role of mothers in our society.

Roasted garlic and tomato soup

1.2kg field tomatoes, quartered
2 tbsp olive oil, plus extra to serve
1 tbsp  vinegar
1 cup Vegetable stock
1/4 cup tarragon sprigs, plus extra leaves to serve (optional)
1 whole garlic bulb
 5/6  Basil leaves or Tulsi leaves.
1/2 cup shaved parmesan
Baguette  or 4 slices of  Brown Bread .

Step 1
Preheat oven to 180°C or 160°C fan. Place tomato in a small roasting pan. Drizzle over vinegar and 1 tablespoon oil. Season. Top with tarragon. Place garlic bulb in 1 corner of pan. Bake for 30 mins or until garlic is soft.
Step 2
Remove garlic from pan and cool slightly. Transfer tomato and juices to a large saucepan. Squeeze garlic from skins into the saucepan. Add stock. Bring to the boil. Reduce heat and simmer for 15 mins. Add basil or Tulsi leaves. Blend with a stick blender until smooth. Season.
Step 3
Meanwhile, place the baguette or brown bread slices on a baking tray. Drizzle over the remaining oil and bake for 5 mins or until lightly toasted. Spread the pesto over the hot toasts and top with the parmesan.
Step 4
Ladle the soup into bowls. Top with extra oil and tarragon. Season with pepper. Serve with the toasts.

Mint chocolate parfait

1 x 100g pkt Petite Chocolate Meringues, coarsely crushed
8 scoops chocolate ice-cream
Ice Magic Chocolate Topping, to serve
2 x 35g pkts Nestle Peppermint Crisp bars, crumbled, to serve
Select all ingredients

Step 1
Divide the meringue among eight 250ml (1-cup) capacity serving glasses.
Step 2
Divide the ice-cream among the glasses. Drizzle over the topping and top with Peppermint Crisp to serve.

A hint of mint makes this ice-cold chocolate treat extra refreshing.

Mother's day special Recipe  : With the help of your Mom.

Pretty vanilla-bean cupcakes

250g butter, softened
2 cups (400g) caster sugar
1 tsp vanilla bean paste
4 eggs
3 cups (450g) plain flour
2 tsp baking powder
1 cup (250ml) milk

Liquid food colouring, to decorate
Icing flowers, to decorate
Sprinkles, to decorate
200g butter, softened
1kg icing sugar mixture
1/2 cup (125ml) milk
1 tsp vanilla extract
Select all ingredients

Step 1
Preheat oven to 180°C. Line twenty-four 1/3-cup (80ml) capacity muffin pans with paper cases.
Step 2
Use an electric mixer to beat the butter, sugar and vanilla bean paste until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour, baking powder and milk, in alternate batches, and stir with a wooden spoon until just combined.
Step 3
Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
Step 4
To make the buttercream frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well between each addition. Add the milk and vanilla extract and beat until well combined.
Step 5
Divide the icing among bowls and tint with food colouring. Use a round-bladed knife or pallet knife to spread icing over each cake. Decorate with icing flowers and sprinkles, if desired.

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