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nafiisha_k

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flan

Flan by Nazreen

0

Ingredients:

  • 1 can of full fat coconut milk (approx 300ml)
  • 5 large eggs
  • 2/3 of a can of condensed milk
  • 500ml full fat milk
  • Vanilla extract 
  • Pinch of salt
  • 1 cup of sugar for the caramel

Method:

  • Make the caramel and coat your flan dish.
  • Preheat the oven to 180 degrees centigrade.
  • In a blender, blend together the eggs, 3 different kinds of milk, vanilla and pinch of salt. 
  • Put the caramel coated flan dish in a larger tray or a larger dish which is big enough to hold the dish the flan will be cooked in.
  • Place these dishes in the oven, now carefully pour the flan mixture in the caramel coated pan.
  • Boil some water, pour the boiled water in the larger tray so that the flan cooks in a water bath.
  • Ready in approximately 1 hour. A knife Inserted in the middle should come out clean when the flan is cooked.  
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Barfi by Naj

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Ingredients 

  • 250 g powdered milk 
  • 125 ml Nestle Cream (small can)
  • 110 g sugar
  • 4 cardamoms 
  • 45 g butter
  • Some strings of Saffron 
  • ½ cup of water 
  • Almond extract
  • 60 g almond flour/powder

Steps

  • Infuse saffron in a little bit of hot water, cover and set aside.
  • Mix powdered milk and Nestle cream in a food processor until the mixture becomes sandy/crumbly (Add the Nestle cream little by little to make sure the mixture does not become too wet).
  • Mix sugar, water, infused saffron and few drops of almond extract to make a syrup, when all the sugar dissolves, bring to a quick boil.
  • Mix butter and cardamoms in a non-stick pan until the mixture becomes fragrant. 
  • Add the syrup from step 3 on the butter until mixture thickens.
  • When the mixture is thick, add the mix from step 2 (milk and Nestle cream) and almond flour/powder on very low heat. Mix well (+++), if mixture feels crumble still add drops of water until the right consistency is reached. 
  • When the barfi mixture is ready, mix in food processor to smooth, pour in a tray and sprinkle with nuts (pistachio, almonds) on top. 
  • Serve cool. 

banana bread 3

Banana Bread by Nafiisha

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Ingredients

  • 3 bananas
  • 2 eggs
  • 140 g caster sugar
  • 60 g butter
  • 180 g flour
  • 10 g baking powder
  • 1 vanilla pod
  • 5 g of ginger powder
  • 100 g hazelnuts or any nuts (Pecan works well)
  • a pinch of fleur de sel (crushed salt)
  • Maple syrup
  • 3 cl of rum or just water for an alcohol-free version

Steps

  • Melt the butter, leave lukewarm.
  • Roast the nuts (if using nuts with skin, get rid of the fine skin post roasting).
  • Put the nuts in a freezer bag and crush them coarsely using a rolling pin.
  • Peel the bananas, mash with a fork until the consistency of a puree is reached (we originally used homemade banana compote (using a baby cook) that my 17-month baby refused to eat and found the cake to be lovely with that method, we used more bananas as well (around 4)).
  • Cut the vanilla pod in half lengthwise, scrape the inside.
  • Separate the whites from the egg yolks.
  • By hand or with a mixer beat butter, egg yolks and sugar together.
  • Add the banana puree, ginger powder, vanilla seeds and rum or water.
  • Mix together the dry ingredients: flour, baking powder, pinch of fleur de sel.
  • Pour the mixture of dry ingredients on the banana puree and mix well.
  • Place the egg whites in a free-standing mixer and whisk to frothy soft peaks.
  • Gently fold the egg whites in the dough.
  • Add 3/4 of the roasted nuts.
  • Cut the last banana lengthwise, brush with maple syrup and add to the dough, sprinkle the rest of the nuts on top.
  • Bake in a pre-heated oven at 170 degrees C/ 338 degrees F for about 40 minutes.
  • Bon appetit!!