Fruit salad yummy yummy !

Childhood friends…ahhh, they are memories to cherish! The laughter, the adventures, the naughtiness, the experiments, the tussles and compromises, all that we did together…won’t such bygone memories bring smile on your face? We grew up and went to new places, made new friends; but still… there is always a special place for an earlier-day friend, that has no substitute. There were periods of time in my life where I couldn’t blend with new acquaintances and grieved for some of my old friends!

But what is the connection with fruit salad and an old childhood friend? Well, this is the dessert that I grew up with. A Christmas, Easter or any other celebration without a fruit salad was unimaginable. A packet of Brown & Polson custard powder was a permanent tenant in the fridge!

When I flew first time to USA after marriage, I took a packet of Brown & Polson, thinking custard powder won’t be available :D! Today in Australia, amidst a multicultural society numerous of varieties of desserts are available. But… nothing can give me the comfort and smoothness, a bowl of homemade fruit salad gives!

This is the 50th post of my blog; where I strive to keep the me in me alive. What else is appropriate rather than a bowl of my childhood dessert to celebrate this special event! Cheers and thanks to everybody following me and your encouragements…

Ingredients

Fruit salad

1. Strawberries – 6 nos
2. Kiwi fruit (peeled) – 2 nos
3. Pineapple (peeled) – ¼ of one
4. Apple – 2 nos
5. Rock melon – ½ of a small one
6. Mango (peeled)– 1 no
7. Sugar – ¾ cup

Pouring custard

1. Milk – 1 litre
2. Vanilla custard powder – 3 tbsp
3. Sugar – ¾ cup

Method

1. Cut fruits into small pieces and mix all together with sugar and refrigerate.
2. Mix custard powder with a little milk to make a smooth paste.
3. Mix sugar and rest of the milk and bring to boil.
4. Pour the custard powder paste to boiling milk.
5. Stir well continuously till the mixture is thick.
6. Remove from fire and allow it to cool and refrigerate for at least 4 hours.
7. In a dessert bowl place some fruits and over that pour two dollops of custard.
8. Garnish with glazed cherry and serve.

N.B – I used ready-made pouring custard from supermarket instead of making it with custard powder.
And you can use any fruits you like.

Ice cream cake !

One day it was very rush at the supermarket counter. So I took one recipe magazine from the rack near the counter and just turned its pages. I went through several beautiful pictures of foods unfamiliar to me.

Among that an image of a cake, which had an ice cream topping, garnished with nuts and dry fruits impressed me. I perused its recipe and decided to try it immediately.

I just wanted to try it out but hesitate to make because I was afraid three quarters of what I make would go into my inside and boost calories!

That week two of our friends were going to India on vacation. So we invited them for a see-off dinner. And I planned to make the cake I saw in the magazine for dessert.

When the dessert was served, I saw that my friends relished it; and asked me what it is?
Hmm…I’ve to find a name for it! I said “its ice cream cake!!!”

They all enjoyed it very much and so do I !

Ingredients

1. Sponge cake (8" round) – 1 no (I used a store bought one)
2. Ice cream – 1 ½ liter (softened slightly)
3. Glazed cherries (chopped) – 150 g
4. Roasted unsalted cashews (chopped) – ½ cup

Method

1. Cut the cake horizontally into two equal parts.
2. Place one half in a freezer proof cake plate.
3. Using a knife place one third of the ice cream over top of the plated layer.
4. Sprinkle half of the chopped nuts and fruits on the top evenly.
5. Place the remaining cake half on top of the ice cream.
6. Put the cake in the freezer to harden for 1 hour.
7. Frost the remaining ice cream on the top and sides of the cake.
8. Sprinkle the remaining nuts and fruits on top.
9. Freeze for at least two hours and cut into desired shapes before serving.

Rava Kesari

Ingredients

1. Semolina (rava) -1 cup
2. Melted ghee -1 big spoon + 1/2 cup
3. Turmeric powder - 1/4 tsp
4. Water - 2 cup
5. Cardamom powder - 1/4 tsp
6. Sugar - 1/2 cup
7. Cashews & Raisins - a few

Method

1. Heat 1 big spoon of ghee in a pan and dry roast semolina and turmeric powder.
2. In another pan boil 2 cups of water.
3. Add semolina and saute well in medium flame.
4. When it begins to thicken add sugar and cardamom.
5. Saute till sugar is melted and well combined.
6. Add ghee and mix well.
7. Remove from fire in a thick consistency.
8. Transform to greased tray.
9. Spread evenly with a knife and cut when cools.
10. Garnish with cashew and raisins