Cottage Cheese Pancakes with Homemade Blueberry Sauce

If sundays could be described by food, it’d be soft, tender cottage cheese pancakes topped with warm sweet blueberry sauce. Theres a decadance to these two, and I’ll be covering it in 2 easy parts to make one delicious breakfast. Here’s how: 

Blueberry Sauce

Ingrediants

  • 2 cups of blueberries (fresh or frozen) 
  • 1 cup sugar (adjust as needed)
  • 3 tsp corn starch 
  • 1 cup of water (reduce about 1/4 cup if using frozen blueberries)
  • Lemon juice (1/2 a lemon squeezed) 
  • A pinch of salt

Instructions

  1. Wash your blueberries and make sure there are no stems for a smooth sauce. Set aside once cleaned. 
  2. On a heated saucepan on medium heat, add your blueberries. Add the sugar and water on top. Add in a pinch of salt & your corn starch. Mix all ingrediants together and let the sauce reach a simmer. 
  3. Once the sauce is at a simmer, lower the heat and let the sauce cook, being sure to stir occasionally so the sauce doesn’t burn. This is where patience comes into play. The thicker you want your blueberry sauce, the longer you let it cook. I like my blueberry sauce thick, so I let it cook for a good 15 minutes or so. If you like yours a little more runny, 10 minutes is just fine. The sauce will thicken either way once its cooling down. Likewise, if you’re not happy with the consistency after it’s cooled down and want it thicker, cook the stove once more on the stove till it’s reached the desired consistency. Once the sauce has cooked, squeeze in your lemon juice and let the sauce cool. 

Cottage Cheese Pancakes

Ingrediants:

  • 1 cup cottage cheese
  • 6 tbsp sugar
  • 1 cup flour
  • 2 eggs
  • Butter & oil to fry

    Instructions

    1. Combine the eggs, sugar, and cottage cheese in a medium sized bowl. 
    2. Add in 2/3 cups of flour and fold into the mix. I stress the importance of folding because you want a dough-like consistency, not runny like store bought pancake mix. If the mix is too runny, add in 1/4 cup of flour one at a time till the mix has reached a dough like consistency. 
    3. Use the remainder of the flour & spread onto a clean board to kneed your dough. 
    4. Section off the dough into equal parts, I was able to get 13 sections. Once sectioned off, flatten the dough into round discs. Be sure to have plenty of flour on your hands and the surface as the dough can be very sticky. 
    5. Once flattened, heat up your frying pan with some oil and butter, and place each pancake in one by one. Fry each pancake on one side till golden brown before flipping over to the other side and doing the same. I found that each pancake took about 3 min per side for me before flipping. Once both sides are golden brown, remove from the pan and serve warm immediately. 

    And there you have it! One batch of sweet, tender cottage cheese pancakes ready to be topped with your very own home made blueberry sauce. Free of all the added preservatives! The sauce itself lasted me a week even though the pancakes were quick to disappear. This lovely breakfast is approved by yours truly- S. 

    Blueberry & Cardamom Infused Nicecream

    Kudos to whoever came up with the name nicecream. I mean seriously, there’s no better way (or simpler) to describe it.

    Nicecream, yet another hot topic in the world of social media and healthy eats. Who could complain though, everyone’s favourite summer treat made healthy & condensed into two simple steps?! I’m sure all about it.

    Since dessert is an easy course to experiment with, I decided to get creative on this recipe. Two of my favourites: cardamom and blueberry, fused into a fresh new flavor. The tang of the frozen blueberries combined with the pungent flavor of cardamom combine to create a refreshing new taste. An additional dash of condensed milk gives it that indulgent sweet flavor any dessert needs. Here’s how you can make your very own batch of Blueberry & Cardamom infused nicecream:

    Ingrediants:

    • 2 frozen bananas
    • 1 cup frozen blueberries
    • 1 cup yogurt
    • 3-4 pods cardamom
    • 2 tsp condensed milk
    • Ice cubes if needed

    Instructions:

    1. Break open your cardamom pods using a mort and pestol and scrape the seeds out into the blender.
    2. Blend the frozen bananas, blueberries, cardamom pod seeds, yogurt, and condensed milk for about 45 seconds until well mixed. The consistency should be thick and creamy, just like regular icecream! If the desired consistency is not obtained at first, add a 1/4 of cup of icecubes and blend once more. Serve immediately.

    And yes just like that you’re done! One batch of creamy yet light-as-air blueberry nicecream. Perfect for any hot day out in the sun or to be enjoyed at leisure. Since no additional sugars were added, you end up feeling half the guilt of regular icecream with the same great taste. Just be quick before it melts! This sweet dessert is approved by yours truly- S.

    Ombré Chocolate Covered Strawberries

    A happy father’s day to all the hardworking dads out there today on their special day! Usually when we think father’s day gifts, the typical go-to’s are ties, maybe a new shirt, or cologne, but why not bend the stereotypes with something sweet? Why not good old fashioned chocolate covered strawberries? Usually we only see these desserts come out on mothers day or valentines day, but I think fathers deserve an equally sweet treat. 

    What really baffled me about this dessert, is that you would think it’s simple and easy to make on your first try. But was I wrong. It’s hard to imagine who could screw up chocolate covered strawberries, but apparently I can. That’s why in this post, I’ll be providing hassle-free techniques to leave you with store bought quality chocolate strawberries for half the price. And you dont have to wait till valentines day to indulge on them!

    Ingrediants/ Materials:

    • Strawberries
    • Baking white chocolate
    • Red food coloring
    • Sprinkles to decorate
    • Vegetable shortning
    • Toothpicks
    • A medium bowl
    • A spoon to mix
    • A stryofoam board
    • Muffin cups

      Instructions

      1. Wash your strawberries. I personally washed my strawberries in salt water as its best for eliminating any germs and also enhances the taste of the strawberries. Now the most IMPORTANT STEP: MAKE SURE TO LET THE STRAWBERRIES COMPLETELY DRY.  This is crucial if the chocolate is to adhere to the strawberries. Nothing appealing about runny covered strawberries. During this same step, skewer each strawberry using a toothpick. This will make it easier later on when you’re dipping the strawberries into the melted chocolate.

      2. After the strawberries are well dried and moisture free, its chocolate time. Using baking chocolate, break the bar up into small pieces and microwave for about 20 seconds. Its crucial that if the chocolate is not melted by this point, microwave another 20 seconds, BUT remove from heat and stir every 10 second interval so that you don’t burn the chocolate and it turns grainy. It took me about 4 intervals total to melt to a smooth consistency as shown below. If your chocolate does burn, the trick is to add a *little bit, 1 drop or 2 of vegetable shortning. This will loosen up the consistency. 

      3. Once the chocolate is melted, its time to add your food coloring. Now in order to get the ombré effect, the key is to increase the amount of drops as you go along coating your strawberries. I started off with 4 drops of red food coloring to get a light pink color, then added 3 drops consecutively for a medium and dark shade of pink respectively, ending up with 3 different shades of pink. Take each strawberry and coat the surface with the melted chocolate. Before the chocolate dries, sprinkle your decorative toppings onto the strawberries. You can use nuts, almonds, coconut flakes, or even cover with drizzled chocolate, but I decided to stick with good old sprinkles.

      4. Upon completion, stick each toothpick onto the styrofoam board to dry. This will prevent any chocolate from dripping off from the strawberries. Let the strawberries air dry about 15 minutes before transferring them to a refrigerator to completely cool. I personally transferred my strawberries into individual muffin cups before transferring to the fridge making them easier to store. The chocolate should be completely hardened in about 1-2 hours and ready to serve! 

      *If not serving immediately, store your strawberries in an air-tight container for increased freshness. 

      And there you have it! One sweet treat sure to put a smile on the special father in your life. Or even if not father’s day, there’s a guarenteed smile after one bite of these delectable treats. This dessert is approved by yours truly- S. 

      Passport to South Asia-Creamy Homemade Pistachio Kulfi 

      When it comes to keeping cool for the summer, there’s a couple options available out there: a) ice cream, b) popsicles, or c) a nice ice cold drink. However, if you grew up in a South Asian household like myself, then you had access to one other option, d) Kulfi. 

      Kulfi is one of my childhood faves! Since its only found at South Asian markets where I live, it was a rare summer treat for me. But of course, with age & a handy dandy South Asian mother, you learn some tricks up your sleeves how to make your very own kulfi at home, enjoyable at anytime of year! I’ll be sharing this recipe with you guys so you too can make your very own homemade kulfi to keep cool this summer. The best part is, all it takes is just FOUR simple ingrediants. Here’s how:  

      Ingrediants:

      • One can evaporated milk
      • One can sweet condensed milk
      • One handful of pistachios (no shell), grounded
      • 1 teaspoon of cardamom, grounded

      Instructions:

      1. In a bowl, combine the evaporated and sweet condensed milk.
      2. Next, take your cardamom pods, and pistachios, and slightly microwave the two until a light golden brown color. This provides a roasted effect, making it easier to grind both the cardamom and pistachios into a fine powder. This also increases the aroma of the two, which is crucial to the overall flavor of the kulfi.
      3. Next, using a mort and pestol, break open the cardamom pods and remove the skin, leaving behind only the cardamom seeds.
      4. Next, use a blender to grind together the cardamom seeds and pistachios into a fine powder. Mix this powder into the bowl with the milk mixture and stir well.
      5. Once combined, pour this mixture into either a popsicle mould, or a kulfi mold. These kulfi molds can be found at any south asian market. If not, a popsickle mold does just as well!
      6. Allow the kulfi to freeze atleast 6 hours or overnight before serving. Garnish with pistachio powder before serving as per taste.

      And there you have it! One creamy, cold, sweet dessert to keep cool this summer. Definately a must for any summer barbecues to finish off a long day. This summer sweet is approved by yours truly- S.

      *Tip 1: Kulfi does not only have to be served as a popsicle. It can also be served in a similar fashion to icecream. Freeze the kulfi mix overnight in a bowl sealed with clean wrap overtop. This should give the same kulfi mix ready to be scooped and served!

      *Tip 2: Unlike icecream or frozen yogurt, the consistency of kulfi is slighty less thick. Therefore, be sure to be weary of a faster melting time when enjoying this summer treat!

      Smarties cookies

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      Smarties are a childhood favourite chocolate for a lot of us. No one ever quite understood the infamous mystery behind saving the red ones for last. Likewise, nothing says reminiscence like cookies. The aroma of a fresh batch of cookies simply can’t be beat. So what happens when you fuse the two sweets together? A confectionary masterpiece. It’s a surprisingly simple and quick recipe that any inner child is bound to love. The key lies in the simplicity, here’s how:

      Ingredients:

      • 1 1/2 cups of Smarties chocolate
      • 1 cup butter
      • 1 tsp cocoa powder
      • 1 1/2 cups brown sugar
      • 2 tsp vanilla extract
      • 2 eggs
      • 2 1/4 cupall-purpose flour
      • 1/4 tsp salt

      Instructions:

      1. Preheat oven to 375˚F (190˚C).
      2. In large bowl, start with your dry ingredients. I’ve always found this technique to better incorporate all the ingredients: combining dry ingredients separately from the wet ingredients. Beat in the flour, baking powder, cocoa powder, brown sugar and salt.
      3. Next, work with your wet ingredients in a separate bowl. Allow the butter to soften at room temperature and once so, beat the softened butter with an electric mixer until it forms a creamy mixture. Then beat in the vanilla extract and eggs one by one into the mix.
      4. Next, combine your wet ingredients with your dry ingredients into one large bowl, and mix for another 1-2 minutes until well combined. Once complete, I tend to knead the dough around until it forms one large ball, which makes it easier to separate into portions for the next step.
      5. Using a spoon, scoop a tablespoon of cookie dough, knead into a small ball, then flatten the dough into a circle shape. Place all shaped cookies onto a greased baking tray. Press 4-5 smarties on the top of your cookies depending on its size. Once complete, bake the cookies for 10-15 minutes. To check if it’s completely baked, I use the toothpick technique. If you can stick a toothpick into your cookies and no dough sticks to the toothpick, its ready to come out of the oven.

      And just that simple, you have a classic twist on the perfect bite-sized treat! These can be served as goodiebag treats, or if you’re reluctant on sharing, perfectly fine as a solo snack. Approved by yours truly – S.

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      Kitkat cupcakes

      I’ll be completely honest when I say I have a sweet tooth. But truthfully who doesn’t? Especially when it comes to a party, where cake or cupcakes is a must! But just how costly can satisfying our sweet tooth get? The answer is: not very much at all, if prepared from home.
      Cupcakes:

      • 1 cup all-purpose flower
      • 1/2 cup cocoa powder
      • 2 tablespoons espresso powder
      • 1/2 teaspoon baking soda
      • 3/4 cups granulated sugar
      • 1/4 vegetable oil
      • 1 egg
      • 1 teaspoon vanilla extract
      • 2/3 cup buttermilk
      • 6 individual kit-kat bars broken in half

      Frosting:

      • 2-3 tablespoons heavy cream
      • 1/2 cup butter
      • 1 cup sugar
      • 2 teaspoons vanilla extract
      • pinch of salt
      • 6-7 individual kit-kat bars crushed

      Instructions:

      1. In a medium bowl whisk flour, cocoa, baking soda, and salt. Now the key ingredient here, is the espresso! The espresso combined with the cocoa powder will enhance the flavor.
      2. In a larger mixing bowl, beat together the sugar and oil until smooth. Mix in the egg vanilla, buttermilk, and gradually add the flour mix previously prepared bit by bit.
      3. Pour the batter into a cupcake tray half way. For each liner, place one half of a kit kat bar. Fill the remainder of the liner with batter for each cupcake. Bake for 16-18 min or until the batter does not stick to a toothpick.
      4. While the cupcakes bake, prepare frosting. In a bowl, beat together butter, heavy cream, sugar, extract, and salt until smooth. Add in crushed kit-kat pieces and beat together.
      5. Once the cupcakes are cooled down, they are ready to be frosted. Serve immediately or 1 hour after the frosting has set to chill.

      Et voila, have a break, have a kit-kat cupcake, approved by yours truly – S.