Perfect dessert ideas for Mother’s Day! Nothing can say it better than a dessert made with love. Here’s a bunch of ideas for you to go through to rustle up something special for Mum. Whether it’s chocolate, cherries, mango, lime, strawberries, carrots or matcha, I have you covered. The desserts are all eggless and each one quite special. If you need more inspiration, please head to my feed on Instagram!
Eggless Coconut Lime Mango Tea Cake. When you think of a match made in heaven, count this in. This is a simple, one bowl, hand whisked recipe that I experimented a few times before getting it right. The cake is quite delicious as it is, also good with a serving of single cream and fresh mangoes. Then again, you could give it a drizzle of coconut milk & condensed milk, else like us, enjoy it with a light buttercream topped with fresh mangoes! It’s the perfect tea cake for Mum! Recipe here
Eggless Black Forest Trifles. Who doesn’t like a good black forest? With cherries finally here, Mum is going to love it. Everything from scratch, it’s surprising how simple dessert can be. A quick one bowl eggless chocolate sponge moistened with Kirsch, thickened almond cream, a simple cherry pie filling made on the stove top, a layer of chocolate ganache because chocolate makes everything better, then a little more cake. These are moist, bursting with flavour and just right for summer. She’ll love them! Recipe here
Eggless Nobake Mango White Chocolate Cheesecake. Hello mango season, my favourite season of all and I’m sure Mum will love this too. This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature currently a riot of colours. Brighten her day with this! Recipe here
Eggless Carrot Orange Walnut Cake with a whipped orange buttercream is my best carrot cake to date. Everything came together so well from the sweetness of the carrots, the bite of walnuts and then the fresh appeal of orange zest. Tell Mum it has carrots, and she’ll love you for it! Recipe here
Eggless Mango & Cream Trifles. Simple and delicious dessert ideas, as you can see, this is something I absolutely love. Trifles are easy, trifles are fun and trifles are quick to bring together! They’re even more fun when mangoes are in season because there’s so much more you can do. These simple one bowl eggless sponges are moistened with a mango syrup, have a layer of fresh mango, then a smothering of a light eggless mango curd. Every bite screams of the goodness of an Indian summer complete with a vibrant burst of flavours and colours. If Mum likes mangoes, this is another great idea! Recipe here
Eggless Caramel Brownies Trifles. Cocoa brownies smothered in an indulgent vanilla cream and topped with salted caramel – on repeat! Another drop dead delicious idea for a quick dessert. I’ve shared the recipe for eggless cocoa brownies just below. Go on, spoil her with this! Recipe here
Eggless Fudgy Chocolate Walnut Brownies, brownies Mum will ask you to make on repeat! They are so delicious and also so simple. Fudgy, chocolatey and deep, these are brownies you will bake often! I must confess that I sometimes bake them just to make brownie trifles; they’re so good. Recipe here
Shrikhand Mango Jelly Pastry Tart {no gelatine}. It’s always fun to try a new dessert idea and pastry is something I really enjoy. This dessert pastry is a saffron shrikhand paired with a fresh mango jelly nestled in a crisp delicious eggless pastry shell. And if you aren’t up to making the pastry, do try the jelly which is simple and quite refreshing. Made with fresh mango puree and diced mangoes, it’s a great summer treat for Mum. Recipe here
Eggless Banana Bread… Wholegrain, one bowl, quick and addictively good! Here’s a recipe I’ve been making over the years and I simplify it each time I make it. It’s been baked by so many of you with simple substitutes, olive oil instead of ghee, jaggery instead of sugar, into cupcakes and even a sheet cake. It never disappoints! Impress Mum with this! Recipe here
Mango Cheesecake Ice Cream. Creamy and refreshing, a simple 5 ingredient mango ice cream that is perfect for Mothers Day! I’ve been making no churn ice creams forever and this is a favourite. There are so many ways to serve this creamy goodness – soft serve in ice cream cups set in the freezer for a couple of hours, popsicles and scoops if you set it overnight (see stories). I daresay it tasted so good as I mixed it together, quite a few spoons disappeared even before it hit the freezer! Recipe here
Eggless Strawberry Swirl Vanilla Cheesecake. Simple and special, treat Mum to this delicious eggless baked cheesecake! Strawberries and vanilla really shine in here. A quick ‘everything blended in a bowl cheesecake batter‘ that slow bakes for just over an hour, the longest wait is the overnight rest. Recipe here
Eggless Baked Lime Curd White Chocolate Pudding… Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have Mum hooked. The pudding is inspired by an earlier baked eggless chocolate pudding, as also inspired by my eggless lime curd trifles. Recipe here.
Blue Matcha Panna Cotta {no gelatine}. Is it just me, or do desserts taste better when blue? I love these colours, the calming, peaceful blue, a feeling of cool. This blue is therapeutic, makes life better! A beautiful blue take on the classic panna cotta, one with #nogelatine, yet dessert that is creamy and delicious. This 5 ingredient recipe takes just a few minutes to come together, and the longest wait is for it to set. While nothing can beat the wobble and indulgence of the classic Italian panna cotta, the simple cooked cream set with gelatine, this vegetarian version might not have the quintessential ‘wobble’ but it tastes divine. Recipe hereEggless Chocolate Orange Biscuit Cake {No bake}… the simplest biscuit cake you’ll ever make! It’s a version of a recipe an aunt used to make years ago, back when cocoa powder was the only way to a chocolate cake. I added fresh orange zest to flavour the biscuit cake, then topped it with a simple ganache. I spiked the ganache with some Cointreau. You can totally skip that if you like, though it does add beautiful notes overall, makes it special. This is as simple as a one bowl, no bake cake gets. With 6 staple pantry ingredients, make it for her! Recipe here
And one last dessert idea, a no churn Blue Matcha Ice Cream. Satiny smooth and sooooo delicious, it’s an easy ice cream that feels like you’re walking on clouds. It’s heavenly good and very calming too! Recipe here.
This must be the creamiest, most indulgent tub of ice cream I’ve dug into of late. The flavours were natural, the ice cream smooth, creamy and not too sweet, the online ordering process even smoother. After ordering it quite effortlessly on a snappy and easy app, it was home delivered in under an hour The ice cream was as good as expected. I’d heard great reviews and it certainly didn’t disappoint! It was the smooth process via foodpanda that actually took me by surprise as I’ve had some terrible other online app shopping experiences of late!As time goes by, foodpanda is constantly evolving, getting better and better. They listen, are eager for feedback, and then work on it. My last experience was slightly blehbecause of the pizza we ordered, the pizza company, an MNC, sorely lacking. Not the panda to blame, yet I was curious this time around. And what a pleasant surprise. Things worked like clockwork, the app interface snappy and pleasing. Confirmation messages, a call from the service provider, the happy panda face had me smiling right back! An hour from placing the order, the bell rang and hello, there was ice cream!!
Yesterday was well spent ‘eating’. The day began on a very indulgent note as a bunch of us tripped excitedly across Chandni Chowk, cameras in hand, for a food photo walk. The place was buzzing with social activity rater than business activity since it was a day of celebration, Eid. We hit the road quite early and there was no end to the indulgence. Returned home and headed to my parents for a sumptuous lunch, and swore I would never eat for the next few days!
Today had to be a rather low key diet day. It began with thoughts of just water all day, then maybe milk, yes a bowl of fruit would be good! Then along came this very fun offer from foodpanda, tied to a contest, and I caved in to temptation! Pick a trend, order, take pictures, blog about it. foodpanda is an up-and-coming website that operates by delivering food from a wide range of restaurants to either homes and/ or offices in 100+ cities in India.A meal wasn’t on the radar, but given the beautiful, rainy weekend, some indulgent low fat ice cream seemed like the next best thing! To make it interesting, I paired the Butterscotch Caramel Cake Ice Cream with a slice of eggless wholegrain chocolate chip pie I baked 2 days ago, and Mango Mania with freshly cut mangoes and sprigs of mint. Strawberry Cheesecake Ice Cream was good on it’s own. Just too good! So, What’s Hip in Food This Summer?
For me, ice cream is Hip in Food This Summer! Eat anytime, store ahead, get creative with it, or then just DIG IN! It’s a fun contest, a simple one that spoils you too as you get vouchers to order the food you blog about!More information here, and the rules here. Hurry because the contest is limited to the first 40 participants.
“The best food items everyone should try out this summer”
Join the contest for a chance to win an amazing prize! If you are a blogger and you like to consider yourself a real trendsetter, don’t wait up. Be the one to decide what’s going to be the hottest food trend this summer.
Complete these 3 easy steps and win!
1. Go on foodpanda.in and order your choice of the ‘most hip’ food items
2. Take a couple of stunning pictures
3. Write a blog post and express your choice of this summer’s next top food trends.
“Ice cream is happiness condensed.”
Jessie Lane Adams
When you hear words like French vanilla, Belgian chocolate and roasted almond, you can virtually taste something seriously good, if not great!Belgiyum from Mother Dairy is all this and much more. It’s truly nice. With flavours that are pleasantly natural and beautifully balanced, the rich creamy French vanilla ice cream leaves you satiated. Just one bite, and you break into a smile. Smooth, crisp, creamy gently please the palette …
I could hardly say no when Mother Dairy asked me if I would like to review their new popular variant in the market, Belgiyum. You see, Mother Dairy has been a tradition at home for years. Talk about brand loyalty and there is no one more loyal to the brand than my father. He’s been like this for years. Well past 75 now, he walks at a sprightly pace to the familiar blue & white booth every other morning to buy milk {this after he’s had both knees replaced}. Milk is just an excuse. He then buys a variety of Mother Dairy ice cream pops, often a brick of butterscotch or vanilla. The fridge is the the kids first halt at their place, and often the last one too. So what if they now tower a head or two above him, they are always hungry for ice cream!
In his opinion, Mother Dairy ice creams also make the best gift, so he always brings us some. A new assortment each time, and always with a huge bag of seasonal fruit. Slave to his habits, I think he hasn’t discovered Belgiyum yet. Well guess who has, and I think it makes a great gift too. Traditions need to be followed, and this is a welcome one, especially in summer. At our place, ice cream is welcome round the year.
So when I took my first bite of Belgiyum, I was seriously going yummmmmm. For someone who often makes fruit based ice creams at home, this was a welcome break. A rather delicious one too. The play of textures is so noticeable. The crackle of the smooth Belgian chocolate coating pairs really well with roasted slivered almonds. Then the rich, creamy, luxurious French vanilla ice creams floods your mouth. Need I say more?
Go grab a bar today and find #TheRealYumm in Belgiyum
“Ice cream is happiness condensed.” Jessi Lane Adams
Strawberry Quark Ice Cream … what a wonderful way to celebrate summer. I made this a week ago to use up the bags of strawberries I had frozen just before we left for Srinagar. I had frozen some left over quark as well and it worked wonderfully in this ice cream. So delicious that I had made several batches since, with plans to make more! Srinagar was STUNNING! From near zero temperatures and sweet fragrant Kashmiri tea ‘kahwa’, from natural beauty that would blow your mind away, a city as beautiful as no city I have seen before, a people so hospitable. From ‘paradise on earth’ as it is so rightly called, we landed in Delhi in sweltering heat. IT WAS HOT!! It’s truly summer in the plains of North India, though we had some mild respite by way of thundershowers yesterday. Still at 40C and counting, it’s promises to be a sizzling season ahead. For times like this, what can be better than a refreshing and beautifully coloured ice cream. We don’t grow blueberries or raspberries locally here, but I bet this will make a wonderful ice cream paired with any juicy seasonal berry. This was the first time I used brown mineral sugar in an ice cream paired with fruit. One spoon and another later, I wondered why I had never done it before? I went on to lick the bowl clean…and knew I had a winner here!
HAPPY EASTER!
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Recipe: Strawberry Quark Ice Cream
Summary: Celebrate summer with the ‘bursting with flavour’ and the goodness of strawberries low fat Strawberry Quark Ice Cream. It will leave you asking for more!
Prep Time: 5 minutes Total Time: 15 minutesIngredients:
550gm strawberries , chilled{or frozen for Thermomix}
300gm homemade quark {hung for 2-3 days in the fridge}, chilled
100g low fat cream, chilled
150-80gm brown sugar {adjust as required}
2 tbsp kirsch
Method:
Add all ingredients to bowl of food processor, and blend to a smooth puree. Begin with 150g brown sugar and add more as required.
Place in bowl of ice cream maker and set according to manufacturer instructions.
Thermomix:
Place all ingredients {including frozen strawberries} in the bowl of your Thermomix and process on Speed 10 for 1 minute at a time, stirring with the TM spatula as required. Repeat 3-4 times until well blended. Adjust sugar if required and blend for another 30 seconds.
Transfer to a freezer safe container. Serve immediately or freeze until required
“Ice cream is happiness condensed.”
Jessie Lane Adams
Peach Mango Low Fat Ice Cream… nothing screams more comfort in summer than frozen fruit dessert! I do loads of frozen yogurt every summer. The last week I looked at my fridge full of mangoes and peaches and just knew an ice cream was in the future. There are days when fro yo will satisfy the craving, and then there are days when I want to ‘up the luxury‘. Just a teeny bit. A little cream can do no harm!It was one of those days where a creamy ice cream craving was developing. It began with the trappings of a fro yo, and ended up being a low-fat ice cream. This was such fun to make and absolutely delicious. Maybe next time, we’ll see a nice, rich, full fat ice cream. Maybe!
With stone fruit a plenty this summer, now the monsoon showers are literally drowning North India. As we wade through the streets, I think we’re looking at the last peaches and plums of the season. Cherries have been bid adieu, and peaches look set to follow! Plums appear to be the hardiest of the lot. Mangoes, of course, will be here for a while longer, another month at least. North India has seen a really good stone fruit crop this year. The Peach Mango Low Fat Ice Cream is a wonderful and delicious way to celebrate it. Creamy, fruity, slight undertones of almond, it turned out bowl licking good. I froze some in a bowl, and piped the rest into kulfi / popsicle molds. I loved how sweetly the popsicles turned out. So easy to serve this way, and such a treat to see the kids greedily lick the sticks even when there was nothing left on them! Coco got lucky with a few licks too!It’s been a satisfying season and I really love how versatile stone fruit are. We’re looking at the fag-end of the season, so I intend to pack in as much as possible … into our tummies, and hopefully onto the blog too!
You can find a variety of Stone Fruit Recipes on PAB. Do you have a favourite stone fruit recipe? I’d love to know!
[print_this]Recipe: Peach Mango Low Fat Ice Cream
Summary: A refreshing and delicately flavoured low-fat frozen treat. The addition of almond extract gives this Peach Mango Low Fat Ice Cream a special flavour. This is a nice way to preserve excess fruit of summer for later use.
Prep Time: 5 minutes Total Time: 15 minutes plus freezing time Ingredients:
5 peaches, peeled, stoned, diced
2 mangoes, peeled, stoned, diced
200ml low-fat cream, chilled
200g hung yogurt {thick}, chilled
200g castor sugar
Juice of 1 lime
1 tbsp vodka
few drops almond extract
Method:
This is a Thermomix recipe. You can make it with the same proportions if you have an ice cream maker or by hand too.
Place chopped fruit in a bowl and freeze overnight.
Place cream, yogurt, frozen fruit, vodka, almond extract, lime juice and sugar in bowl of TM. Process for 1 minute at Speed 10 till thick and smooth. Taste and just sugar if required. Process further, scraping sides with TM spatula, until well blended.
Serve immediately or place in freezer safe bowl or pipe into popsicle molds in freezer.
“Some painters transform the sun into a yellow spot; others transform a yellow spot into the sun.”
Pablo Picasso
It’s raining summer desserts at home. The mango crop has been fantastic {as has been the peach harvest}. How better to celebrate this luscious fruit than with David Lebovitz! The man is genius, and his Mango Sorbet an absolute winner! The Perfect Scoop is a favorite on my shelf; indispensable for ice cream lovers. Remember the Vietnamese Coffee Ice Cream? Droolicious stuff!I’ve had this Mango Sorbet in my drafts for a bit. Then suddenly this week things took a turn for the worse … the power grid collapsed, not once but twice!12 hours without electricity, then back, then gone again for 4 hours! Just when we kind of resurrected, the second collapse came by, 14 hours this time! While newspapers and TV channels were crying themselves hoarse about the worlds biggest black out, 600 million folk without power, all I could think about was “my mango sorbet”!It was a good lesson in preparedness for the future that awaits the generations to come. As kids we’ve lived different times, a country traditionally having exposed its people to frequent power cuts, so it was no big deal as power would go off all the time. Add to it black outs during the Indo Pak war in 1971. Brown paper darkened the windows, jets flew low over the town, sirens echoed over the city, trenches were ready and waiting. No power and no back up … and it didn’t bother us!Cut to now! The power goes off and the inverter cuts in. Instant solution and the kids barely even notice. The grid failure was different however! They learnt a new lesson … when the national grip trips, NO ONE knows when the power will be back! And another yummy one … grid failure is time for smoothies, ice cream, loads of food cooked non stop by a mother who cannot see food wasted!Remember my frozen cherries I mentioned in the Fresh Cherry Quark Cheesecake Pie post?Ho hum… since they threatened not to be frozen for long, they were hurriedly cooked with balsamic vinegar and made to top a delicious dessert to fill these gorgeous Urban Dazzle glasses. Result – happy family who didn’t complain about power cuts! Recipe to be posted next …The mango sorbet is light, refreshing, delicious and screams summer! It’s also my tribute to a beautiful lady – Barbara of Winos & Foodie who was diagnosed with cancer in 2004 and sadly lost her battle recently. I was fortunate to meet her virtually on and off over her Yellow events; she was a fighter all the way!Monthly Mingle is the brainchild of the lovely Meeta @ Whats For Lunch Honey, and this month it celebrates Barbara’s spirit at the wonderful Jeanne @ Cook Sister. So positive, so full of energy, great sense of humour, always ready to share her experiences, Barbara held the food blogger world in awe, her love touching a lot of us. For years she successfully ran the Taste of yellow blog event. Of late, I had met her over Thermomix recipes after I bought one. RIP sweet Barbara … you were and are an inspiration to all of us!
{I am linking a few other yellow posts I did recently to this months Monthly Mingle}
Macaron à la Peaches et CrèmeRustic Peach ‘n Plum Summer GaletteFresh Peach Brown Streusel Coffee Cake
[print_this]Recipe: Mango Sorbet
Summary: The mango sorbet is light, refreshing, delicious and screams summer! Recipe adapted minimally from ‘The Perfect Scoop’, David Lebovitz.
