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What’s for Dinner: Strawberry Trifle 

This dessert couldn’t be easier to assemble. And it is absolutely delicious. Like can’t stop eating it until it’s done and you still want more delicious. 

What you need:

  • Pound cake, diced
  • Strawberries, sliced or diced
  • Cool whip
  • Instant vanilla pudding mix
  • 2 cups of cold milk

How I made it:

  1. Make your vanilla pudding — basically blend your vanilla pudding mix with the two cups of cold milk for about a minute or two. Let it set for just  a few minutes and you will have your pudding.
  2. Fold into your cool whip.
  3. Now it’s basically just assembling your layers.
  4. Layer the bottom of your trifle platter with the pudding/cool whip mixture. Add a layer of cake, followed by strawberries. Continue the layers.
  5. Add a top layer of cool whip/pudding. Decorate the top of your trifle with a layer of strawberries. Maybe a dollop of whipped cream in the center to give it a finished look?

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button:


What’s for Dinner? The Book Edition

Getting a copy of my published recipe cook “What’s for Dinner? was an amazing feeling.

Ayaz and Faraz had been telling me for several years to publish it, and I actually had most of the work done and saved from a few years ago. So when I decided to go for it, the process was relatively quick and easy for me.

If you follow me on pretty much any social media, you will see that first and foremost I always describe myself as Arham’s Mama. It is who I am and it is what makes me most proud and happiest. This book is no different. It’s for him. I want Arham to know I’ll always be his number one fan in anything he wants to do [as long as it’s in good faith].

Have you picked up your copy of ‘What’s for Dinner?. I’d love to hear feedback. 

Have you tried any of the recipesLet me know what you think!

“What’s for Dinner” is Published

Published!

I’m happy to say that my [first] book of a series of recipes is published and can be found by clicking here.

It is also available directly from Amazon (click here for Amazon link).

The above links I mentioned all are physical copies of the book (paperback), but if you prefer digital books, it is also available as a digital book on the Kindle if you click here.

It is also available as a paperback Amazon Europe too (click here for the Amazon Europe link).

And click here for the Kindle version for Europe.

Thank you everyone for your words of encouragement and support thus far.

What’s for Dinner: Mango, Mint and Strawberry Salsa

This one is pretty self explanatory [just by it’s name]!

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I diced up mangoes. Same with strawberries [fresh from our backyard]! Added in some chopped mint [also from the backyard!]… and mixed everything together.

Today, when I made this, I served it over baked tilapia:

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I seasoned the tilapia with black pepper, paprika, garlic, chili powder, cayenne pepper, and lemon juice. I baked it for about 25 minutes in a preheated 350 degree oven.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button:


What’s for Dinner: Blackberry Cobbler

I’ve done Blackberry Crumble Bars in the past, and early November I made something similar: a blackberry cobbler.

What you need is:

  • 1 stick of [unsalted] butter
  • 1 cup of sugar
  • 1 cup of self-rising flour
  • 1 cup of [1%] milk
  • 2 cups [fresh] blackberries

To make the Blackberry Cobbler, what I did was:

  1. Preheat your oven to 350 degrees.
  2. Mix together your sugar, flour and milk.
  3. Melt your butter in a microwavable dish. Combine your butter with the other ingredients and mix it well.
  4. Pour your batter into your baking dish. Sprinkle blackberries over the top of the batter. Sprinkle a little extra sugar over the top.
  5. Bake, in your preheated oven, for  about 50 minutes [or until golden brown].

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Mango Smoothies

Fresh mangoes.
Yogurt.
A little sugar (if needed).
Blend it all together at once.
Could it be any easier?
Someone asked me the quantities of each, and knowing me: I just throw in things until it looks/tastes right [except when baking… you can’t do that in {most} baking… trust me!].
I’d guess that it was around 3 cups of yogurt, 2 and a half mangoes (I kept eating some… so definitely was not three whole mangoes), and about 3-4 tablespoons of sugar? Personally, I wouldn’t have added any sugar but the rest of my family wanted it sweeter (and it will also depend on how ripe your mangoes are).


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Blackberry Crumble Bars

This is probably one of my favorites things I’ve made recently.

Leading up to the Superbowl, I couldn’t figure out what to make. Whatever I ended up making, I had to transport it to my cousins’ house about an hour away… so it had to be something that would work being served at room temperature.

I, literally, did not decide until the morning of… when I stumbled upon a recipe like this online. If you know what a planner I am, you’ll know how crazy I was going.

In the end, I made these Blackberry Crumble Bars and homemade hummus as an appetizer.

Both turned out great, but these Blackberry Crumble Bars were something else. Absolutely delicious, and I know I’ll be making these again soon.

Here’s what you will need:

  • 6 tablespoons of unsalted butter, melted
  • 1/2 cup (1 stick) of unsalted butter, softened
  • Non-stick cooking spray
  • 1 and 3/4 cups of all-purpose flour
  • 1/2 cup of packed light-brown sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1 cup of confectioners’ sugar
  • 1/2 teaspoon of vanilla extract
  • 2 large eggs
  • 2 containers (5 ounces each) of blackberries

Here’s how I made it:

  1. First, preheat your oven to 350 degrees. Take an 8-inch square baking pan, and spray it with non-stick cooking spray. Since I was transporting it, and for easy clean-up, I just used an 8-inch square foil pan.
  2. Then make the crumble topping: in a bowl, whisk together your 6 tablespoons of melted butter, 1/2 cup of brown sugar, and 1/4 teaspoon of salt. Then add in 1 cup of flour, and mix with a fork until moist crumbs form. At this point, refrigerate the crumble topping until you are ready to use it later on.
  3. Now, in a separate bowl: whisk together the remaining 3/4 cup of flour, 1/2 teaspoon of baking powder, and the remaining 1/4 teaspoon of salt. Then, set this aside for a moment.
  4. In a large bowl, using an electric mixer, beat together your [softened] butter, confectioners’ sugar, and vanilla. Then, add in your 2 eggs. At a low speed, add in your flour mixture [from step three]. Once everything is incorporated well, spread your batter evenly in your pan (that is sprayed with non-stick cooking spray). Then add your blackberries, evenly, on top. Finally, evenly sprinkle your [chilled] crumble topping that you made earlier [step two].
  5. Bake, in your preheated oven, until it is golden brown, which will take about 40 to 45 minutes. Let it cool completely in pan, before cutting into 16 squares.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Mango Salsa

Mangoes are one of my favorite fruits, alongside guavas. Strawberries and watermelon come a close second.

Usually when I have mangoes on hand, I want to just eat it as in. It never lasts long enough for me to use it as a part of a meal.

With raw mangoes in hand, I decided to make a salsa. I wanted to contrast it with strawberries, but I didn’t have any on the particular day I first made this.

Instead, I combined:

  • 2 large ripe mango, peeled and diced
  • about 1/3 of a red bell pepper, diced (probably a bit less)
  • about 1 cup of cucumber, peeled and diced
  • about 2 tablespoons of chopped cilantro
  • about 1 tablespoons of orange juice (I’ll probably try lemon juice next time to see the contrast)
  • about 1/2 teaspoon of crushed red pepper flakes

I served it on top of my baked Tilapia fillets and alongside my Seasoned French Fries (that are baked), so this day’s meal turned out to be a healthier version (or my version) of “Fish and chips”! I served it alongside Tilapia fillets, but I think the salsa would go great with [grilled] chicken as well!

For the Tilapia, I used pretty much the same [basic] recipe as the one from this link, but just added red pepper flakes to it also. I baked it in a pre-heated 350 degree oven for about 20 minutes, flipping them over once in between.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s For Dinner: Strawberry and Banana Crepes

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. 

What’s For Dinner: Strawberry Galette

Ingredients you need:

  • 1 pie crust [store bought from the refrigerator section works great]
  • About 10-15 strawberries, stems removed & sliced
  • 2 tbsp white sugar
  • 2 tsp corn starch
  • 1 egg, beaten
Serve with:
  • Whipped cream, optional [homemade or store-bought]
  • Ice-cream, optional

To put it together:

  1. Preheat the oven to 350 degrees. Line a baking sheet with foil, or a liner [like a silpat mat].
  2. Rinse/clean all of the strawberries. Remove the stems from them all, and slice all of the strawberries lengthwise. Place the sliced strawberries into a bowl and add in the 2 tablespoons of white sugar and the 2 teaspoons of cornstarch on top. Stir, gently, until the sugar and cornstarch are evenly covering all of the strawberries.
  3. Unroll your pie crust, and lay it on lined baking sheet. Leaving about a one inch margin around the edges, add layers of the strawberries (overlapping each other) inside the pie crust. Fold the edges of the dough over the strawberries. Brush the dough with the beaten egg. Bake in the oven for 35-40 minutes.
  4. After you remove the galette[s] from the oven, let it cool for about 5-10 minutes before slicing [so it cuts nicely]. Serve with whipped cream or ice cream.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button: