Month: April 2017

Strawberry sorbet and sugar free mango ice cream

Summer is here! Here are easy two ice cream recipes that help you beat the scorching heat. Strawberry sorbet (Slightly adapted from David Lebovitz’s The Perfect Scoop) Ingreditents: 1 kg. strawberries, rinsed and hulled 1/4 cup sugar Pinch of salt Directions: 1) Cut the strawberries in half and mix the sugar, making sure all strawberries are evenly covered. Let it sit for 1 hour. 2) Using a food processor or blender, blend the strawberries.  3) Use you ice cream maker as per manufacturer’s instructions. 4) If you don’t have an ice cream maker, just freeze the strawberries until desired hardness is achieved. Sugar free mango ice cream 1 kg overripe mangoes, peeled and chopped 1/2 cup heavy cream 1/2 cup milk Directions: 1) Blend the chopped mangoes, cream and milk until it becomes a smoothie. 2) Repeat steps 2 or 3 from the Strawberry Sorbet recipe **The only difference of using an ice cream maker is that it expedites the freezing time. 

Business Lunch: Fanajeen Café – The Gate Mall

Khansa, of Creativity with Kay,  and I had our much awaited meet up today, yay! It’s been a long time since we’ve seen each other so I was so excited to have our little tête-à-tête. After much deliberation on where to eat, we decided to dine at Fanajeen at The Gate Mall.  Ambiance It was a cutesy and artsy café-type. Seats were boldly colored and plush, floors were of the black-and-white tile pattern and their table decorations of piled up saucers, cups and teapots; a real Alice in Wonderland-ish feel. I was expecting the Mad Hatter to appear anytime soon for tea! Kay assured me that their desserts were amazing but their other food items were still an unchartered territory.     Anyhow, we dared to head on to the unknown and sat ourselves. It was just our luck that their three-course business lunch was already available at that time. I must say, they do have a very good selection of food for each course. Although, what I noticed is that the foods that they …

Recipe: Easy chicken popcorn

Cook a ton of these babies and freeze in a tightly sealed container or freezer bag. Just reheat on the stove, using a pan lightly brushed with oil or  in a preheated oven. Ingredients: 500 g minced chicken 1/2 tbs turmeric 1/2 paprika 1/4 tbs rosemary Pinch of cinnamon powder 1/4 tsp basil 1/4 pepper 1 tbs salt 1 egg 1 1/4 tbs cornstarch/corn flour 1 cup crushed plain cornflakes or panko bread crumbs or plain crackers ​​ Directions: 1. Mix the chicken, herbs, and spices well. 2. Add the egg and cornstrach and make sure it is evenly distributed in the chicken mix. 3. Add the crushed cornflakes/breadcrumbs and make sure it’s mixed well. 4. Heat about 1 1/2 cups of oil in a deep pan. 5. Drop about a teaspoon-size of the chicken mixture and fry until golden brown. *If you’re planning to bake it, add 2 tablespoons of oil into the mixture and shape them into balls. Lay them out on a greased baking sheet. Bake in a preheated oven to 175 …