This Republic Day, get ready to enjoy these exotic tricolour sweet delights that are easy to make.
Carrot 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
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