Fusilli with red sauce

Ingredients:

Fusilli - 1 cup

Tomato - 1

Pasta sauce - 2 tbsp

Olive oil - 1 tbsp

Salt and pepper - to taste

Cream - 1 tbsp

How to make:

1. Boil fusilli in water with salt and oil added
2. Finely chop garlic and add them to heated olive oil in a pan
3. Add the sauce and little water
4. Cook for 2 minutes and add the boiled fusilli
5. Cook for 5 minutes and add the cream
6. Add salt and pepper

Verdict:

I tried the traditional way of cooking red sauce pasta. I ate with oregano dressing. Adding basil while cooking sauce would enhance the authenticity of the pasta a lot. My choice next time would be to reduce the amount of sauce a little, as it is more strong compared to the homemade one I prepared with tomato puree and tomato sauce.

P.S. Refer to disclaimer post in case of any concerns

Vegetarian Vanilla sponge cake with dark chocolate filling

Ingredients:

Milkmaid - 1/2 tin

Milk - 2 tbsp

Butter - 2 tbsp

Sugar - 2 tsp

Maida - 150 gms

Baking powder - 3 tsp

Baking soda - 1 tsp

Vanilla essence - 1 tsp

Red color (optional)

Hershey bar - 1/2

Salt - a pinch

How to make:

1. Combine butter and milk maid and whisk them
2. Add sugar and whisk properly till you see the volume increased
3. Now add the dry ingredients, flour, baking powder, baking soda
4. Mix them gently into batter
5. Add milk and mix
6. Add salt and vanilla essence, I also added a pinch of red color for appeal
7. Pour half of the mixture into baking bowl and add the layer of crushed hershey bar
8. Pour the rest of the mixture and bake it in oven at 180C for about half an hour

Verdict:

I could have added less of flour for softness I guess. Also should have cut down the sugar entirely as the condensed milk was already sweetened. The melted chocolate compensated all the flaws.

P.S. Refer to disclaimer post in case of any concerns

Toffee Tiramisu

Ingredients:

Milkmaid - 1/2 tin

Vanilla ice cream - 2 cups

Coffee cookies - 10

Dark chocolate blocks - 4

How to make:

1. Without opening the milkmaid tin, boil it in water for about two hours
2. In case, you already opened it, close it with a plate
3. The thick residue is the toffee
4. In a square bowl, grease the base
5. Roughly crumble the biscuits and spread as a layer
6. Spread toffee above this
7. Next layer it with ice cream
8. Repeat steps 5,6 and 7
9. Top it with crushed dark chocolate
10. Freeze it for sometime and serve

Verdict:

I am really not sure what to call it. Its a hybrid of banoffe pie and tiramisu. I made a silly mistake of forgetting to cool the toffee before layering which melted the ice-cream and disturbed the layers. In any case this was delicious. You can feel all the flavors in every bite, the coffee, the toffee and the cream. Next time I would try crumbling the cookies finer, adding ghee to them and forming proper crust. I have started using ice cream instead of whipped cream for suiting the Indian kitchen but now I grew fond of the texture of ice-cream in my desserts rather than cream.

P.S. Refer to disclaimer post in case of any concerns