Cherry Almond Cobbler

Ingredients:
For the cobbler filling:
1120 gm cherry, dark, pitted
(frozen can also be used)
168 gm castor sugar
30 ml fresh lime juice
90 gm corn flour
15 gm almond essence
15 gm grated lemon zest
15 gm cinnamon powder

Procedure:
Combine cherry and half sugar, lime juice, corn flour, almond essence, grated lemon zest, and cinnamon together. Cook over low heat stirring occasionally and let simmer for about 4-5 minutes. Set aside.

For the cobbler batter:
225 gm maida
45 gm baking powder
15 gm salt
120 gm butter (unsalted)
112 gm fresh cream
1 egg
30 gm vanilla essence
500 gm slice blanched almonds (chopped)

Procedure:
Mix flour, remaining sugar, baking powder and salt. Add butter until crumbly texture is formed. Add cream, egg and vanilla essence, and mix until smooth batter forms.

Pour cherry mix into buttered and prepared baking dish, about 3/4 full. Spoon over with cobbler batter to cover 80 per cent cherry mix. Sprinkle almond on top and bake at 200oC for about 20 minutes or until lightly brown and cherry mix is bubbling. Serve warm or at room temperature. Can go well with a scoop of your favourite ice cream on top.

Spiced apple blueberry crisp

Ingredients:

Apple blueberry filling
300 gm blueberry (fresh or frozen)
300 gm chopped apple (2 medium)
60 gm castor sugar
20 gm cinnamon, ground
20 gm nutmeg, ground
20 gm clove, ground

Procedure:

Combine apple, blueberry and sugar in saucepan bring to a boil, reduce heat and cook until apples are tender. Set mixture aside.

Crisp topping

60 gm untoasted museli
30 gm rolled oats, 45 gm maida
90 gm castor sugar
45 gm butter

Procedure:

Combine museli, oats, flour, sugar, in bowl and mix well. Rub in butter until mixture is crumbly.

Assembly:

Fill prepared baking fish with 3/4 apple filling, top off generously with crisp topping, place in oven. Bake at 175 degrees for 15 minutes or until brown.

Mahalabiya

Ingredients:

100 gm fresh whipped cream
500 ml milk, 100 gm sugar
30 gm cornflour
15 ml rosewater or vanilla essence

Procedure:
Boil milk and sugar. Make cornflour paste with a little water. Mix cornflour paste with milk mixture and continue cooking over bain marie. Add rosewater. Allow to cool a little and fold in whipped cream. Pour into desired container. Garnish with toasted almond and pistachio.

Chocolate chestnut pudding

Ingredients:

500 ml milk
250 ml fresh cream
Yolk of 8 eggs
65 gm castor sugar
200 gm dark chocolate
100 gm chestnut puree
200 gm chocolate sponge cake presliced

Procedure:

Boil milk and cream together. Whip the yolks and sugar until light and fluffy. Fold into boiled cream. Cook until thick on the stove and remove. Now add chocolate and chestnut puree to milk mixture and stir. Prepare baking mould. Sliced cake should line bottom of the buttered mould. Pour in a layer of chocolate pudding mix and continue to layer until mould is 90 per cent full. Cover with silver foil and bake in bain marie for about 40 minutes at 175oC. Serve warm with cherry sauce is recommended.

Omali

Ingredients:

300 gm puffy pastry
1 litre of milk
200 gm castor sugar
100 gm blanched sliced almonds
100 gm raisins
100 ml fresh whipped cream
50 gm ground pistachio for garnish

Procedure:
Boil milk and sugar. Pour over baked puff pastry. Add nuts and raisins and allow to soak for about 10-15 minutes. Cover with whipped cream and bake for about 10 minutes or until light brown. Garnish on top with pistachio ground.