Tricolour temptations
The Asian Age With Agency Inputs
Life, Food
This Republic Day, get ready to enjoy these exotic tricolour sweet delights that are easy to make.
Roasted cashewnuts powder — 400gm
Salted white cheese — 500gmParmesan cheese — 150gmFresh cream— 50mlOven dried orange carrot— 300gmOven dried asparagus — 300gmGarlic butter bread crumbs— 100gmGarlic— 50gmRoasted cashewnuts powder — 400gmSalted white cheese — 500gmParmesan cheese — 150gmFresh cream— 50mlOven dried orange carrot— 300gmOven dried asparagus — 300gmGarlic butter bread crumbs— 100gmGarlic— 50gmLeeks— 50gmRoasted cashewnuts powder — 400gmSalted white cheese — 500gmParmesan cheese — 150gmFresh cream— 50mlOven dried orange carrot— 300gmOven dried asparagus — 300gmGarlic butter bread crumbs— 100gmGarlic— 50gmLeeks— 50gm
Roasted cashewnuts powder — 400gmSalted white cheese — 500gmParmesan cheese — 150gmFresh cream— 50mlOven dried orange carrot— 300gmOven dried asparagus — 300gmGarlic butter bread crumbs— 100gmGarlic— 50gmLeeks— 50gmOregano— 1pinch Roasted cashewnuts powder — 400gmSalted white cheese — 500gmParmesan cheese — 150gmFresh cream— 50mlOven dried orange carrot— 300gmOven dried asparagus — 300gmGarlic butter bread crumbs— 100gmGarlic— 50gmLeeks— 50gmOregano— 1pinch Roasted cashewnuts powder — 400gmSalted white cheese — 500gmParmesan cheese — 150gmFresh cream— 50mlOven dried orange carrot— 300gmOven dried asparagus — 300gm
Garlic butter bread crumbs— 100gmGarlic— 50gmLeeks— 50gmOregano— 1pinch Olive oil— 30mlRoasted cashewnuts powder — 400gmSalted white cheese — 500gmParmesan cheese — 150gmFresh cream— 50mlOven dried orange carrot— 300gmOven dried asparagus — 300gmGarlic butter bread crumbs— 100gmGarlic— 50gmLeeks— 50gmOregano— 1pinch Olive oil— 30mlRoasted cashewnuts powder — 400gmSalted white cheese — 500gmParmesan cheese — 150gmFresh cream— 50mlOven dried orange carrot— 300gmOven dried asparagus — 300gmGarlic butter bread crumbs— 100gmGarlic— 50gmLeeks— 50gmOregano— 1pinch Olive oil— 30mlSalt and pepper — According to taste
Roasted cashewnuts powder — 400gmSalted white cheese — 500gmParmesan cheese — 150gmFresh cream— 50mlOven dried orange carrot— 300gmOven dried asparagus — 300gmGarlic butter bread crumbs— 100gmGarlic— 50gmLeeks— 50gmOregano— 1pinch Olive oil— 30mlSalt and pepper — According to tasteHeat a pan and stir cashew nuts powder and cheese together until it mixes together Once the cheese melts, add fresh cream into it and try to keep it warm. Lay the Carrot and Asparagus in a pre heated oven for 25 to 30 minutes and make puree. Heat a pan, add olive oil, sauté garlic and leeks and add carrot puree, parmesan cheese and seasoning.Keep warm
Pour the paste, layer by layer without mixing, into an oil coated tray.Sprinkle garlic buttered bread crumbs and spread well and allow it to cool downOnce cooled, cut into square or diamond shaped pieces Serve with coffee or drinks.Unflavored Gelatin powder—1 tbsp. Cream cheese / Soft cottage cheese / Silicon tofu — 300gm Water— ¾ cupPlain yogurt— 2 tbsp.Sugar — half cupLemon juice— 2 tbsp.Water— 80gm Orange pulp—¼ cup Unflavored Gelatin powder—1 tbsp. Cream cheese / Soft cottage cheese / Silicon tofu — 300gm Water— ¾ cupPlain yogurt— 2 tbsp.Sugar — half cupLemon juice— 2 tbsp.Water— 80gm Orange pulp—¼ cup
Kiwi pulp— 80gm Unflavored Gelatin powder—1 tbsp. Cream cheese / Soft cottage cheese / Silicon tofu — 300gm Water— ¾ cupPlain yogurt— 2 tbsp.Sugar — half cupLemon juice— 2 tbsp.Water— 80gm Orange pulp—¼ cup Kiwi pulp— 80gm Unflavored Gelatin powder—1 tbsp. Cream cheese / Soft cottage cheese / Silicon tofu — 300gm Water— ¾ cupPlain yogurt— 2 tbsp.Sugar — half cupLemon juice— 2 tbsp.Water— 80gm Orange pulp—¼ cup Kiwi pulp— 80gm Pre-made pie crustsUnflavored Gelatin powder—1 tbsp. Cream cheese / Soft cottage cheese / Silicon tofu — 300gm Water— ¾ cupPlain yogurt— 2 tbsp.Sugar — half cup
Lemon juice— 2 tbsp.Water— 80gm Orange pulp—¼ cup Kiwi pulp— 80gm Pre-made pie crustsCarrot and Asparagus Cheese Pie
Ingredients
- Roasted cashewnuts powder — 400gm
- Salted white cheese — 500gm
- Parmesan cheese — 150gm
- Fresh cream— 50ml
- Oven dried orange
- carrot— 300gm
- Oven dried asparagus — 300gm
- Garlic butter bread crumbs— 100gm
- Garlic— 50gm
- Leeks— 50gm
- Oregano— 1pinch
- Olive oil— 30ml
- Salt and pepper — According to taste
Method
- Heat a pan and stir cashew nuts powder and cheese together until it mixes together
- Once the cheese melts, add fresh cream into it and try to keep it warm.
- Lay the Carrot and Asparagus in a pre heated oven for 25 to 30
- minutes and make puree.
- Heat a pan, add olive oil, sauté garlic and leeks and add carrot puree, parmesan cheese and seasoning.Keep warm
- Pour the paste, layer by layer without mixing, into an oil coated tray.
- Sprinkle garlic buttered bread crumbs and spread well and allow it to cool down
- Once cooled, cut into square or diamond shaped pieces
- Serve with coffee or drinks.
Kiwi and Orange Cheese Cake
Kiwi and Orange Cheese Cake
Ingredients
- Unflavored Gelatin powder—1 tbsp.
- Cream cheese / Soft cottage
- cheese / Silicon tofu — 300gm
- Water— ¾ cup
- Plain yogurt— 2 tbsp.
- Sugar — half cup
- Lemon juice— 2 tbsp.
- Water— 80gm
- Orange pulp—¼ cup
- Kiwi pulp— 80gm
- Pre-made pie crusts
Method
- Mix together 1 tbsp. gelatin powder and water in a small bowl.
- In a bowl, take a spoon and stir cream cheese until it softens.
- Put the gelatin mixture in the microwave and heat until it liquefies.
- In a bowl, add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and blend well.
- Mix one teaspoon gelatin mixture in both fruit pulp separately.
- Pour kiwi pulp mixture into pie crust, in cake ring, then cream cheese and finally spread orange pulp on top.
- Refrigerate for 3 hours and serve cold