Category: Continental

Cheesy Baked Pasta

Come Summers and I hate spending hours in the kitchen! I look forward to making quick meals and getting done as soon as possible😜

My Lemon Rice is one such….even Tehri is another option if you are looking for ‘desi’ one-pot meals. Or simply go Asian with some easy Fried Rice and pair it with my spicy Schezwan Sauce!!

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

But coming to today’s post…I had made our absolute favourite last weekend! Cheesy Baked Pasta….white bechamèl (white) sauce and loads of veggies…and cheese obviously!! 😉 Although my hubby is wary of indulging in cheese or too much of calorie loaded meals, this he gobbles up without any complaints!😘

I’d been wanting to share this for the longest time but never did I ever make it for lunch so couldn’t click decent pics…and besides, I usually eyeball the ingredients when I make this, (which is very often) so that make things even more difficult to pen down! That’s why, this time around I used measuring cups and spoons for every ingredient 🤓🤓 and trust me, it took me longer than it usually takes to get this ready…😜😜😂

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

I simply love this pasta..it’s gooey, oozing with cheese and is huge on flavours! What’s not to like?! And pair this with my Tropical Iced Tea and you have yourself and really fancy brunch😀

Let’s get going then,

Yield: serves 2

Equipment: a baking dish, measuring cups/ spoons, cooling rack, a heavy bottomed non-stick pan, a wired whisk.

Ingredients:

2 cups cooked pasta (I used Penne, they should be al-dentè)

1/2 cup each of chopped green & red bell pepper

1/2 cup sweet corn kernels

2-3 pods grated garlic

salt & pepper to taste

3 tbsp butter

1 tsp Italian seasonings

1/2 tsp red chilli flakes

4 tbsp APF (Maida)

1 to 11/2 cup milk at room temperature

1 tbsp cream (optional)

1/2 cup grated mozzarella cheese

2-3 tbsp bread crumbs

Method:

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

Melt butter in the pan, add APF. Sauté for 2-3 mins. Then add the milk and whisk the flour with the milk constantly until they combine into a smooth paste. If it looks too thick, add some more milk (about 3-4 tbsp). Add grated garlic along with cream and mix well. Season with salt, pepper, Italian seasoning & red chilli flakes.

Next, add the veggies (you can use broccoli, mushrooms, baby spinach, zucchini, olives, fresh basil leaves, etc as well). Mix well and cook for 2-3 mins. Then, add the cooked and drained pasta. Stir carefully, cover and cook for 2 mins on low flame. Turn off the heat.

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

Preheat the oven at 180’C.

Pour the cooked pasta with the sauce and veggies into a baking dish. Sprinkle the grated mozzarella on top of the pasta evenly. Top it with bread crumbs too (it gives an au gratin like texture). Bake this at 180’C for 10-15 mins or until the cheese bubbles and the top looks nice & golden brown. Take it out of the oven and cool it for a few mins on the cooling rack. Serve it piping hot 😁

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

This is such a comfort meal…and takes hardly any time to get done!

Tip: If you have leftovers, let them remain in the baking dish. Cover it with a foil and keep it in the refrigerator. Just heat it in the microwave the next day for about 2-3 mins. It will be as good as fresh 👍🏼

Love,

Shreya💓

Fizzy Orange Popsicles

Yes! My love for Popsicles is very evident…I cannot resist Popsicles! 😛 And Orange Popsicles happen to be favorite ever since I was a kid. It’s so tangy, citrusy and yet deliciously sweet! Just what these relentless Summers need! 

Fizzy Orange Popsicles Homemade Popsicles Polkapuff Popsicles Easy summer Popsicles How to make Popsicles at home Summer desserts Frozen dessert recipe

Look at that colour….😻 So bright and inviting. Every kid’s favorite flavour…Orange!! But I do like other flavours like Rose, Mango or even Kiwi! So many flavours to choose from this Summer!

Fizzy Orange Popsicles Homemade Popsicles Polkapuff Popsicles Easy summer Popsicles How to make Popsicles at home Summer desserts Frozen dessert recipe

It’s very common to have Orange Squash/ Crush at home during summers…mix it with some chilled water and add a few cubes of ice. I do it too! So, the other day while sipping on some Orange Squash, I wished it was an Orange Soda instead of just plain squash…and that’s when I thought of freezing it for a few hours! That way I’d get to enjoy it as a Popsicle! 😬 One can easily incorporate other flavours of their choice. After all, it takes just 2 ingredients!! 

Yield: 3-4 Popsicles

Equipment: Popsicle moulds, a jug, spoon, ice-cream sticks.

Ingredients:

Club Soda …as needed per person 1/2 a glass approx

Orange Squash/ Crush…as needed per person 6 tbsp. approx. (you can adjust this)

Method:

In a jug, combine the squash along with soda very quickly so that the fizz from the soda remains fresh. Add a little extra squash as it gives a nice sweet flavour & a bright colour. Fill the popsicle moulds, cover with foil or Popsicle caps and freeze for 3 hours. Remove the moulds from the freezer, the Popsicles will be 50%- 60% frozen by now, place the ice- cream sticks in each Popsicle. Cover with foil or popsicle caps. Freeze for another 3-4 hours to freeze completely. Let these thaw for a few mins before you unmould and enjoy! 🤗

Fizzy Orange Popsicles Homemade Popsicles Polkapuff Popsicles Easy summer Popsicles How to make Popsicles at home Summer desserts Frozen dessert recipe

These were the easiest Popsicles I’ve ever made..!! And they taste better than the store bought ones!

Love,

Shreya💓

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam!! What’s not to love? It’s free of any preservatives, no pectin or added colors….it’s a win-win recipe all the way through. 

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Look at the glossy texture of this 3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam 😍 So very luscious! It’s better than the store bought jams. The flavors are so fresh and fruity with hint of tang. I like this slightly chunky so did not mash the fruits too much, it’s completely up to you. I highly recommend that you make this once at least while we are still getting loads of fresh strawberries all around us.

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

I had made a batch a few years ago and had long forgotten all about it until I found a really nice recipe just last week! I was excited and wanted to give it go…and it has turned out just perfect! The best part is that my hubby…who loves his Strawberry Jam/ Preserve, approved this with a big smile! Happy Dance!!! 💃🏻💃🏻🤗 It tasted fabulous with some bread…or go crazy making so many more desserts using this!

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Let’s get going with the recipe.

Wash the strawberries, pat them dry.
Then hull them using a paring knife (a regular knife will also do).
Chop them roughly and keep them in a large bowl. Add sugar to this and mix well.
Cover and set it aside for 4-5 hours. Remember to stir it once every 30 minutes or so.
This will macerate the strawberries well (help in releasing the juices).

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

After 4-5 hours, that’s how they should look.
Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
Heat a heavy bottomed pan, add the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 minutes.

Using a potato masher, mash the strawberries well and continue to stir.
Cook for another 10 minutes. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam).
Let it cook & allow the juices to reduce for a few minutes, but ensure you stir it constantly.

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

Once the jam looks thick and gooey, drop some on the chilled plate and wait for 30 seconds to let it set. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.
If not, then cook it for another 5-7 minutes and repeat this step with another chilled plate.

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 3 months.

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Prep Time: 4 hours

Cook Time: 25 minutes

Total Time: 4 hours, 25 minutes

Yield: 250 gms approximately

3 Ingredient Strawberry Jam is so easy to make and comes together in a flash, it needs no pectin. Enjoy this with some bread or top your favorite muffin with some jam!

Ingredients

  • 400 gms fresh strawberry
  • 1 cup sugar
  • 1 tsp lemon juice

Instructions

  1. Wash the strawberries, pat them dry.
  2. Then hull them using a paring knife (a regular knife will also do).
  3. Chop them roughly and keep them in a large bowl. Add sugar to this and mix well.
  4. Cover and set it aside for 4-5 hours. Remember to stir it once every 30 minutes or so.
  5. This will macerate the strawberries well (help in releasing the juices).
  6. After 4-5 hours, that's how they should look.
  7. Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
  8. Heat a heavy bottomed pan, add the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 minutes.
  9. Using a potato masher, mash the strawberries well and continue to stir.
  10. Cook for another 10 minutes. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam).
  11. Let it cook & allow the juices to reduce for a few minutes, but ensure you stir it constantly.
  12. Once the jam looks thick and gooey, drop some on the chilled plate and wait for 30 seconds to let it set.
  13. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.
  14. If not, then cook it for another 5-7 minutes and repeat this step with another chilled plate.
  15. Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 3 months

Notes

Dry the strawberries completely before slicing them. Let the strawberries macerate well to get the best taste. Cool the jam completely before storing them in jars.

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3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Go get jamming!! 😛

Love,

Shreya💞

Pin it here for later?!!
3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Adapted from The Secret Ingredient

Eggless Choco Chip Muffins

On the go breakfasts are really not our style. My hubby and I, both like elaborate breakfasts even during the week. But then there are days when you wish to do nothing except bite into something yummy and start your day without having to actually cook anything! 

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

These Muffins are meant exactly for that…or maybe for a quick bite with your coffee during the course of your day 😉 They are super moist…and have the best texture!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

I have added choco-chips but not too many as my hubby isn’t very fond of them….you can obviously add much more. You could maybe add some blueberries or raisins & walnuts and have a whole new flavour keeping the base same as this one!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

The recipe used here is the one I use for my Eggless Marble Cake.

Let’s get going…it will take you just a few mins to whip these up…

Yield: 8-10 medium sized muffins

Equipment: A wired whisk/ electric whisk, measuring cups/ spoons, muffin tray, muffin liners/ silicon cupcake moulds, cooling rack, mixing bowl.

Ingredients:

1/2 cup/ 115 gms APF (Maida)

1/2 cup/ 115 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar (adjust the sweetness as desired)

A pinch of salt

1/2 tsp baking pwd

2 tbsp milk

1 tsp vanilla essence/ extract

1/2 cup Choco chips

Method:

Line the muffin tray with liners. Skip this step if using silicon moulds. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk & Choco chips. Fold again. Now fill the silicon moulds/ muffin tray which is lined upto 2/3rd of their capacity. You can sprinkle some more choco chips if you like over them.

Bake them at 180’c for approx 12-15 mins or until they look golden brown on the top and a skewer inserted in the centre of a muffin comes out clean. Remove the muffins from the oven and let them cool on a cooling rack for a few mins. These keep well for 3-4 days at room temperature.

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

Do try these soon!

Love,

Shreya💗

Pls note: I used silicon muffin moulds and were baked in 14 mins. I chose not to add extra chocolate chips over them before baking.

Kiwi Mojito Popsicles

Frozen desserts happen to be my favourite….especially Popsicles! 🤗😍😍 I can have too many at a go ever since I was a kid😋 

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

The more fruity it is, the better it tastes! Last year too, I had shared some Popsicle recipes here..you can check those out. They are refreshing and too easy to make…maybe you could involve your kids this vacation season in some kitchen activities & make yummy Popsicles. 

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Kiwi is one of the prettiest fruits according to me….so making summery delights using them was on my mind…and Virgin Mojitos happen to me my favorite drink. Hence, I combined the two and made these really delicious Popsicles! They are healthy and absolutely irresistible 😉😉 lets get started with the easy peasy recipe…

Kiwi Mojito Popsicle

Yield: 5-6 small Popsicles

Equipment: measuring cups/ spoons, Popsicle mould, ice cream sticks, blender.

Ingredients:

2 nos. chopped kiwis

1/2 cup water

1/4 cup fresh mint leaves

2-3 tbsp sugar (add more or less)

1 tsp fresh lemon juice

Method:

Heat water in a pan, once it starts boiling, add the mint leaves and sugar. Let these boil on low flame for about 10 mins. Once done, cool completely and strain the mint leaves. Keep the strained water aside.

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Next, add chopped kiwi in a blender along with lime juice and the strained water. Blender until smooth. Then fill the Popsicle moulds with this purée and cover with the lids and place the ice cream sticks. Freeze for 6-7 hours or overnight.

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Enjoy these yummy Popsicles this summer☀️🌞

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Dont they look pretty 😬

Love,

Shreya💗

Adapted from Gimme Some Oven

Herbed Focacia

An awesome aroma fills my home…yes, I am baking a bread! Nothing beats the flavours of a simple home baked bread. ☺️ 

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

It’s soft and absolutely melt in the mouth…so much so, that I just brush it with some olive oil, sprinkled a bit of sea salt and chomped down most of the bread…but one could even have these with some soup or pasta!

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

The herbs add an amazing earthiness to the bread….every bit worth the effort…which weren’t much to begin with in the first place! 😉 Yes…this is the easiest Focacia ever……

Let’s get started:

Yield: One 6″-7″ round bread

Equipment: a mixing bowl, baking tray, cooling tray, measuring cups/ spoons, rolling board, rolling pin.

Ingredients:

1 cup APF (Maida)

1+1/2 tsp active dry yeast

1/2 tsp sugar

1/2 cup warm water

1/2 tsp salt

1-2 tbsp olive oil for the dough + extra to brush on later

2 tsp mixed Italian herbs + extra for topping

1 tsp chilli flakes + extra for topping

1 tsp garlic pwd + extra for topping

sea salt to taste for topping

Method:

Take 1/2 cup warm water in a small bowl, add sugar and yeast in the water. Cover and set it aside for 15 mins to let the yeast bloom.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

In a mixing bowl, add APF, salt, Italian herbs, chilli flakes & garlic pwd. Add the frothy yeast and knead a soft dough. Knead it for 10-12 mins. Add some extra flour if it feels very sticky. Next, add 1-2 tbsp oil and again knead it for 5-6 mins. Grease the dough all over with some more oil, cover the bowl and set it aside in a warm place to prove. It should be almost double the size in about 1.5 to 2 hours.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

Then, after it has doubled in size, press the dough lightly and release the air within. Dust some APF on a rolling board and roll it into a circle of about 3/4″ thickness & 6″-7″ diameter with a rolling pin. Place the rolled dough onto a baking tray and sprinkle the toppings over it. Drizzle some more oil over it. Again set it aside for another 30 mins for second proving.

Then, after 30 mins, pre-heat the oven @210’c. The rolled dough will have doubled again by now & bake it for approximately 20 mins or until it turns golden on the top @ 210’c.

Remove from the oven and let it cool for a few mins on a cooling rack before slicing it. Enjoy it with olive oil or garlic butter or even homemade pizza sauce 😬

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

This tastes so good…you won’t have leftovers! 😀

Love,

Shreya💕

Adapted from the book Nita Mehta’s Baking Recipes.

 

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is a moist yet light and soft tea time cake. Pair it with some tea/ coffee and enjoy the perfect medley of chocolate and vanilla! One of the most loved combinations ever! 

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is very easy to put together as well. The crumb is perfect as it should be in any  pound cake. The flavor is so rich and scrumptious, just like the Starbucks style Marble Cake. The rich buttery flavor is absolutely delicious.

As the name suggests, it is a pound cake and a traditional recipe calls for a pound of each – flour, sugar, butter and eggs. These ingredients when whisked into a thick batter, yields a beautiful crumb and an aromatic cake. No leavening agents are used in making a traditional pound cake. The air whisked into the eggs helps the cake rise well. However, I’ve used some leavening agents here today.

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is a favorite of my hubby. He loves Starbucks style cakes and this is as close as I can get the same taste at home. The chocolate flavor makes it such a decadent cake and vanilla is one of the most classic flavors ever. These two flavors when put together to make this classic cake, the outcome is just so good!!

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake uses the most basic ingredients that everyone has in their pantries. I always prefer recipes that get ready in a jiffy with the most common ingredients. All my recipes incorporate the most easy techniques and ingredients. It makes me really happy to be able to whisk out delicious bakes and treats out of my pantry essentials.

Marble Pound Cake | Perfect Marble Pound Cake

Let’s get started with this Marble Pound Cake | Perfect Marble Pound Cake. 

All ingredients used are to be at room temperature.

Also, I have weighed everything in grams using an electronic weighing scale.

Line a 8″X5.5″ baking tin with parchment paper. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk.

Once they look creamy and well incorporated, add one egg at a time and whisk again until well incorporated.

Next, add the vanilla extract/ essence and whisk again.

Sieve in the flour, salt and baking powder next. Fold the dry ingredients into the wet gently.

Lastly, add the milk. Fold again.

Divide the batter into two halves. Add cocoa powder to one half and mix well.

Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly.

Add the chocolate batter on top of it and swirl it around a bit.

Marble Pound Cake | Perfect Marble Pound Cake

Bake it at 180’c for 55-60 minutes or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs.
Once done, remove from the oven and let it cool for 20-25 minutes on a cooling rack before you slice it.

Marble Pound Cake | Perfect Marble Pound Cake

This cake keeps well at room temperature for 2-3 days.

Try these recipes
Egg free Hot Milk Cake
Egg free Marble Cake
Egg free Tutti Frutti Cake
Bakery Style Ribbon Cake
Parsi Mawa Cake 

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake
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Marble Pound Cake | Perfect Marble Pound Cake

A delicious chocolate vanilla flavoured pound cake tastes so yummy. This cake is moist and has the perfect crumb. 

Course Breakfast, Dessert, Snack, Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Author Shreya Ashish Tiwari

Ingredients

  • 220 grms butter unsalted
  • 200 grms plain flour maida
  • 1 tsp baking powder
  • 220 grms castor sugar
  • 04 nos eggs at room temperature
  • 1/2 tsp salt
  • 5 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Instructions

  1. Line a 8"X5.5" baking tin with parchment paper. Pre-heat the oven @ 180'c. Please note that every oven works differently so adjust the temperature accordingly.

  2. Take butter and sugar in a bowl, cream them using an electric or manual whisk.

  3. Once they look creamy and well incorporated, add one egg at a time and whisk again until well incorporated.

  4. Next, add the vanilla extract/ essence and whisk again.

  5. Sieve in the flour, salt and baking powder next. Fold the dry ingredients into the wet gently.

  6. Lastly, add the milk. Fold again.
  7. Divide the batter into two halves. Add cocoa powder to one half and mix well.

  8. Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly.

  9. Add the chocolate batter on top of it and swirl it around a bit.

  10. Bake it at 180'c for 55-60 minutes or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs.

  11. Once done, remove from the oven and let it cool for 20-25 minutes on a cooling rack before you slice it.

  12. This cake keeps well at room temperature for 2-3 days.

Love,
Shreya

Marble Pound Cake | Perfect Marble Pound Cake

Grape Ice Cream

Summer is around the corner…felt a few waves of heat in the last couple of days. It’s the season to make my homemade ice creams again! 🤓🤗🤗 Yayyy!

All those of you, who have have been a regular around here will know how I adore making my own ice creams! 😍 If you are a fan of fruity ice creams then do have a look at my Orange Ice Cream or try my Custard and Rose Ripple Ice Cream. And if you’re a fan of Popsicles…then look no further😬

Well, coming back to the Grape Ice Cream….why grapes!? Because I had some sitting in my refrigerator and they were slightly sour. I could have easily macerated them with some sugar & vanilla extract…and they go really well with pancakes or any sponge cake. Sounds yummy…isn’t it. But I wanted to try an ice cream with them.

Grape ice cream Eggless ice cream recipe Homemade ice cream Fruity ice cream recipe Summer desserts Polkapuffs

Wondering why the colour isn’t purple…well it won’t be considering the ingredients used here, which includes freshly pressed grape juice. So no preservatives or added colours!! 💃🏻 I took inspiration from the net..and made a few changes here and there to suit our tastebuds. Let’s get started…

Yield: 4-5

Equipment: measuring cups/ spoons, a blender, a freezer-safe container.

Ingredients:

2 cups fresh grape juice (use canned if you wish)

200 ml whipping cream (I used Amul)

1 cup sweetened milk powder

1/2 cup castor sugar or more as per your taste

2 tsp lemon juice (optional)

Method:

Squeeze the grapes in the juicer to extract their juice and set it aside.

In a blender jar, add the cream, castor sugar& milk powder. Give it a blend. Add the grape juice & lemon juice next. Blend again for a minute.

Grape ice cream Eggless ice cream recipe Homemade ice cream Fruity ice cream recipe Summer desserts Polkapuffs

Pour this mixture into the container you have chosen to set the ice cream in…and put it in the freezer for about 3 hours. By this time, the Ice cream will have begun to set around the edges. Blend it once again for a minute in the blender. Pour back into the container & let this freeze for 6-7 hours. That’s it. Thaw it at room temperature for 5 mins before serving it.

Grape ice cream Eggless ice cream recipe Homemade ice cream Fruity ice cream recipe Summer desserts Polkapuffs

Wasn’t that too easy 😉😉 go ahead…make some!

Love,

Shreya💞

Adapted from Cooks.com

White Chocolate Treats

Ok…so this sounds mushy at the very best..but I did make some Chocolates for my hubby this Valentine’s 💓😍 lol! And he found them cute too 💃🏻

Well…to be honest…I wouldn’t really call it ‘making’ them…unless that’s what we are calling using ‘leftovers’ these days 😁😜

Homemade chocolate Polkapuffs

Why leftovers you may ask….well. I had some odd, broken pieces of Morde’s white Compound in my refrigerator post icing my Eggless Red Velvet Cupcakes. Also had some coloured sugar sprinkles lying around…so thought of using these along with my silicon chocolate moulds to make something quick! 😬😬…hence these Treats😊 Let’s get started….these take approx 30 mins to get ready …actually ready to eat!! Cool..ain’t it!?

A few pointers to keep in mind…

Do not try to melt the Compound Chocolate in the microwave…it could burn it as the chocolate is very delicate. Use a double boiler as far as possible.

Do not stir the the chunks of Compound Chocolate while it melts…that can make the melted chocolate very grainy.

Yield: 7-10 pieces

Equipment: a deep saucepan, a heat proof bowl (preferably borosil/ Pyrex), measuring cups/ spoons, silicon Chocolate moulds in any shape.

Ingredients:

1/2 cup chopped Morde White Compound

sugar sprinkles or sugar balls as needed

Method:

Heat water in the saucepan until it starts to boil, then place the heatproof bowl over the saucepan in such a way that the base of the bowl does not touch the boiling water below in the pan. Next, keep the chopped compound chocolate in the bowl and maintain the flame on it’s lowest possible level. Let the compound melt slowly and do not stir it.

Polkapuff homemade chocolate

While the compound melts, place the sugar balls/ sprinkles in the chocolate moulds, just a thin layer covering the base only.

Next, check the compound chocolate that is melting, it should be almost melted by now. Remove the bowl from the top of the saucepan. Stir the melted compound chocolate just once. It must be smooth and lump free.

Next, add 1-2 tsp of the melted compound chocolate over the sprinkles placed in the moulds. Fill the moulds to the top. Do the same for all the moulds and place them on a tray. Place this tray in refrigerator or the freezer for about 10-12 mins. They will be completely set and hard by then. When you break the chocolate in half, you should hear a ‘snap’! That’s the sound of a perfect homemade chocolate.🤓🤓😬

Follow the same recipe for Dark chocolate compound or Milk chocolate compound too. 😊

They keep well for 3-4 days under refrigeration.

Polkapuffs homemade chocolate

I made a small batch of 7-8 pieces! Do try these out…

Love,

Shreya❤️

Bourbons

Bourbons – everyone has loved these as kids or even as adults! It’s the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!😁

Egg free Bourbons

Just dunk them in some warm/ chilled milk or have them on their own…I bet no one can stop at one! But the ones we have been buying from the stores can be a bit unhealthy as they use a lot of saturated vegetable fats when making them. So I wanted to try them at home…and I found the perfect recipe in one of recipe books which my hubby had gifted me sometime back..😘😎

Egg free Bourbons

I followed the recipe & the measurements to the T and the results are here for you to see! The best part of baking these was the look on my hubby’s face when I served them to him…he said they look like the store bought ones but taste better than them! 😬😬☺️ I knew this recipe is a keeper…

Let’s get baking!

In a mixing bowl, cream together the sugar & butter until they are pale & fluffy. Then whisk in the honey. Then, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough. You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.

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Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out)

After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on  the kitchen surface/ rolling board & the rolling pin too. Begin rolling the dough to a thickness of about 4 mm. Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths. Prick these strips with a fork to make them resemble the original Bourbons. Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).

Preheat the oven @ 190’C/ Gas mark 5 for 10 minutes. Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper. Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook. Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes. They will crisp up too. Never fill the bourbons while the biscuits are still warm. 

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To make the filling, cream together the butter, icing sugar & cocoa powder until they come together well. Add a few drops of milk if necessary to have a good spreadable consistency.

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Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well. These biscuits keep well in the refrigerator for 3-4 days.

Egg free Bourbons

Bourbons

Prep Time: 60 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 14-15 bourbons

Bourbons - everyone has loved these as kids or even as adults! It's the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!

Ingredients

    Bourbons-
  • 50 gm or 4 tbsp. softened unsalted butter (use Amul if you wish, just increase the quantity of sugar)
  • 50 gm or 1/4 cup powdered sugar
  • 1 tbsp. honey
  • 110 gm or 3/4 cup APF (Maida) plus extra for dusting the rolling pin
  • 1/2 tsp baking soda/ bicarbonate of soda
  • 15 gm or 1+1/2 tbsp. cocoa powder (use a good quality cocoa for the rich chocolaty flavor)
  • 2-3 tsp milk (optional)
  • Filling-
  • 50 gm or 4 tbsp. softened unsalted butter
  • 100 gm or 1 cup sifted icing sugar
  • 2 tsp cocoa powder
  • a few drops of milk (optional)

Instructions

    Bourbons-
  1. In a mixing bowl, cream together the sugar & butter until they are pale & fluffy.
  2. Then whisk in the honey.
  3. Next, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough.
  4. You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.
  5. Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out).
  6. After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on  the kitchen surface/ rolling board & the rolling pin too.
  7. Begin rolling the dough to a thickness of about 4 mm.
  8. Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths.
  9. Prick these strips with a fork to make them resemble the original Bourbons.
  10. Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).
  11. Preheat the oven @ 190'C/ Gas mark 5 for 10 minutes.
  12. Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper.
  13. Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook.
  14. Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes.
  15. They will crisp up too. Never fill the bourbons while the biscuits are still warm.
  16. Filling-
  17. Cream together the butter, icing sugar & cocoa powder until they come together well.
  18. Add a few drops of milk if necessary to have a good spreadable consistency.
  19. Assemble-
  20. Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well.
  21. These biscuits keep well in the refrigerator for 3-4 days.

Notes

Fill the biscuits only they have cooled completely to avoid curdling the filling. Alternatively, you can also fill these biscuits with chocolate ganache.

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Egg free Bourbons

Go on then….have a Bourbon! 😋

Love,

Shreya💗

Adapted from a recipe book – Cookie Magic.

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