…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…red up with mascarpone & cream topping. It is often called an “Italian Trifle.” The Savoiardi cookies which form the base of this dessert are a speciality of Savoy (Italy). It is better to use the commercially made lady fingers because they are thicker, have a crisp texture, are very absorbent & above all they retain their shape even after being dipped in the coffee soaking syrup. Marsala wine or rum is used in both the creamy mascarpone c…
…since we buy a very big bunch every time, I make fritters or use them in a trifle/fruit salad or make banana muffins/bread. But our all time favorite is the Banana Milk Shake! We do have banana milk shake for breakfast & we are happy to enjoy it throughout the year. There is no specific time in a day to relish this magical fruit. Whenever I feel low on energy, I like to eat a banana to boost energy. This way I do not have to rustle up somethin…
…smoothies, shakes, bake a banana cake, banana bread, pies, tarts or make a pudding. If you want to see them disappear quickly then just convert them into a wholesome and indulgent ice cream. Banana ice cream is so deliciously creamy and amazingly simple and easy to make. It is a great treat for children but even the young and old will enjoy it. Just give it a try and you may relish it just like the way we do. 😀 Ingredients : 500 ml. Whole milk 200…
…. Cook for about 45 mins. or till the custard is firm. If preferred, you can serve the caramel custard warm. To unmould : Place a plate over the mould, hold firmly in place & turn gently. The pudding will turn over onto the plate, caramel side up! Steaming in a pressure cooker : Steam like you steam idlis but cover the mould & steam without the whistle….