Wednesday, June 29, 2011

Strawberries & Cream




Ingredients:


6-8 Strawberries
2 Tablespoon cream cheese
2 Tablespoon confectioners sugar
1/4 tsp vanilla extract
1 tablespoon melted baking chocolate
Method:


1.Wash strawberries, cut the green stems so that strawberries can sit flat on the serving platter.
2. Now with a sharp knife cut an X  on each starwberry  approximately to the middle of the berry. Do not go all the way down as this tends to break the strawberries.
3. Pinch the strawberry with your fingertips & the top of the berry will open like petals.
4.Whip cream cheese, sugar & vanilla  extract together in a small bowl until it begins to form small peaks.
5. Fill cream cheese in a pastry bag with a star tip , a ziplock bag can also be used/ just transfer the  cream cheese to  one corner of the bag.....just fold & hold it tight & cut a small hole in the corner of the bag.
6. Fill each strawberry with creamcheese with the help of the piping bag, drizzle with melted chocolate with the help of a spoon.

These can be refigerated for 3-4 hours. 

Banana Stuffed Croissant


Banana Stuffed Croissant


Ingredients:


1 medium sized butter croissant
1 tablespoon Cream cheese
1 tablespoon Nutella ( hazlenut spread)
2 small bananas sliced
11/2  tablespoon brown sugar
1 egg ( optional)
1/4 cup milk
1/4 tsp vanilla extract
Confectioners sugar ( optional)
Fresh seasonal fruit

Method:


1.Slice croissant in the centre all the way through( as we would do with a bun )
2. Spread  cream cheese on both sides & a layer of nutella on top of the cream cheese .
3. Toss 1 banana slices with a tablespoon of brown sugar in a pan & cook just enough for the sugar to caramelize & coat the banana slices.
4. Place all the  caramelized banana slices on top of nutella & close the croissant. ( just like we do with a sandwich)
5. Now combine egg , milk , 1/2 tablespoon sugar & vanilla extract in a bowl & blend well ( egg is optional)
6. Heat a pan on medium heat, coat with  butter or oil , dip the croissant in the prepared batter &  cook in the pan until it turns golden & crisp, now turn to the other side & repeat the process. The croissant should be perfectly golden & crisp on both sides.
7. Transfer the croissant to a serving platter , & sprinkle some confectioners sugar with the help of a small sieve. Top with more slices of  banana & seasonal fresh fruit.




This recipe was adapted from In the kitchen the Costco Way