almond

Moroccan Orange Almond Cake (Gluten Free)

~ Huma ~ 13 Comments
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I am making this cake for last  two years since I saw its telecast on Moroccon Food Safari at Fox network channel. But every time forgot to post it until K reminded me to make it again for this citrus season. This cake is full of  orangie yumminess as the whole fruit is added to it.

Not a tiny bit of Butter or Oil. Yes its true.
 
Nor a  spec of flour. 

 
 
Completely gluten free  moist cake with all the yumminess of oranges
 
And the simplest ingredient
 
 

Almond Brittle

~ Huma ~ 6 Comments
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Eat it  directly .

 Or crush & sprinkle as a topping to your ice cream

Or add it to your Basic ice cream for a butter scotch flavor

Ingredients:
1/2 cup plain sugar + 3 tbsp water
1/4 tsp unsalted butter 
5 tbsp sliced unskinned almond  or slightly crushed whole almonds
greased tray or I used shiny part of aluminium foil


  1. Put  plain sugar & water together in a pan. 
  2. Cook on medium low heat until dissolved. 
  3. Stirring continously cook till you get the brown caramel color
  4. Add in butter.Mix well
  5. Add in  almond stir for few sec.Remove from the flame .
  6. Pour the prepared mixture on a greased tray or shiny part of aluminium foil.
  7. When cool remove. Now Break into pieces & ground coarsely.
Note:I put the broken pieces into a plastic bag & pounded it with rolling pin. 

Yolk Fudge / Zardi Ki Katliya

~ Huma ~ 9 Comments
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Too many egg yolks in store. Try out the yolk fudge. Little extra sweat will give you sweet results.
 
 
 

Recipe serves: 5
 
4 egg yolks
12 tbsp sugar plus 1 tbsp extra
800ml milk
2 tbsp unsalted butter or pure ghee
2 crushed cardamon or 1/2 tsp vanilla extract
Butter or ghee for greasing tray
almond slices to decorate (optional)
 
Method:
1.Boil the milk with crushed cardamon or vanilla  

   extract in a heavy bottom deep pan.
2.Lower the flame and mix in whipped egg yolks.
3.Add in 12 tbsp sugar.Stir continously.
4.Keep stirring till the mixture starts curdling.

5-6. Add  butter or ghee

7-8. Cook till the mixture leaves the sides of a pan. Now add 1 tbsp of sugar and remove from flame.

9-10-11. Pour mixture on a greased tray. Spread flat to the edges with the spoon
12. Cut into desired shapes & serve

Can be stored at room temperature for 1 week.

Crunchy Almond Choco Ice Cream

~ Huma ~ 2 Comments
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I like to flavor my basic ice cream with different flavoring.  I am not ready to change the recipe for preparing ice cream other than this manner. Just because of its simplicity and I have these ingredients available every time in storage.


I know this is quite rich. But having it in small proportions and proper exercise can burn the fat.My funda is to eat what you love BUT in small proportion and always workout. 

So this time it is CRUNCHY ALMOND CHOCO CHIP ICE CREAM




Servings:  750 – 800 gms


INGREDIENTS:

375 ml cream CHILLED
400 gm condense milk (1 tin)
1 tsp vanilla essence

For preparing basic ice cream  click HERE. It should be semi set.

5 tbsp chocolate chips
20 – 25 Roasted Almonds roughly chopped




Now assembling the Ice Cream:

Take out semi set ice cream from freezer. Mix in the roughly chopped almond & chocolate chips.Pour it in a air tight container and freeze over night in freezer at medium temperature



SCOOP in a cup & Njoy!!!!!