Tuesday, December 17, 2013

Cinnamon Toasted Panettone and Persimmon Mini Trifles

Toasted Pannetone and Persimmon trifles-4

These super easy trifles combine the 2 of my new found love. Panettone and Persimmon. I've had Panettone many times before, but I wasn't too keen on it .... until this year. I've gobbled up copious amount of panettone this month. I have no idea why. But it just tastes delicious this year. May be I have developed a taste for it now.

Toasted Pannetone and Persimmon trifles-3 

Toasted Pannetone and Persimmon trifles-1

Toasted Pannetone and Persimmon trifles-5

My favourite part is biting into the candied citrus peels and raisins.

I've discovered Persimmons only after coming to Europe and have always loved them since. My son calls it “Mango's cousin” and enjoys it as much as I do.

The idea of these trifles took root in my mind one day and all I had to make was custard and assemble them. They can be put together in a few minutes.Cinnamon adds a nice touch. This dessert can be served warm or chilled.


Cinnamon Toasted Panettone and Persimmon Mini Trifles

Yield – 2 to 3

Ingredients -

2-3 Persimmons cut into cubes, chilled or at room temperature
4-5 large Panettone slices
Butter to toast the panettone slices
vanilla custard (store bought or make your own. See notes)
2-3 tbsp whipped cream or crème fraiche
1-2 tsp cinnamon powder
a few pistachios

Method -

Butter the panettone slices, sprinkle some cinnamon on both sides and toast the slices on a hot griddle or toaster until they are slightly brown.
Cut the slices into cubes/squares.
Assemble the trifles. First a layer of pannetone pieces. Then spoon some custard. Next a layer of persimmon cubes. Top with more pannetone and finish off with whipped cream. Garnish with a pistachios and sprinkle a pinch of cinnamon.

Notes –

I prepared the egg free custard using custard powder(I used Birds custard powder), sugar and milk. You could also use a pudding mix or store bought ready custard. Chill/warm the custard as you would like to have it.

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Thursday, December 12, 2013

Potato and Coconut soup with Coriander Cashew Pesto

With temperatures hitting subzero, a bowl of soup is a treat these days.
But we enjoy our soup all year round. Usually Sunday nights are soup nights. Sunday lunch is quite elaborate and traditional and we prefer something light for dinner. A bowl of soup accompanied with homemade bread or salad makes a hearty comforting meal. I simply love that combination.

Potato coconut soup-1

I have happily swapped by evening tea for soup many a times. It was also my favourite snack for those sudden bouts of hunger during my pregnancies.

This soup doesn't need a long list of ingredients. Just some pantry basics. 
It is also a great way to use up leftover boiled or mashed potatoes. The soup could of course be had sans the pesto. But the pesto complements the creamy soup well and adds loads of flavour. So I highly recommend it

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Potato and Coconut Soup with Coriander Cashew pesto

Serves 2-3

Ingredients -

3-4 medium potatoes, boiled and mashed
half cup coconut milk + a few tsps extra for garnish
1 small onion
2 cloves of garlic
1 cup vegetable stock/water
1 packed cup of coriander leaves, stalk and all
handful of cashew nuts
2 tsp olive oil + extra for garnish
1-2 green chilli
chilli flakes for garnish

Method -

Prepare the pesto
Grinder coriander, cashew, 1 tsp oil and green chilli until a slightly coarse paste forms.

Make the soup
Heat 1 tsp oil in a large saucepan and fry the onions until transparent.
Add garlic, potatoes, vegetable stock, salt and bring to boil. Turn heat down and simmer for 2-3 minutes.
Puree with a hand mixer or blender and return to saucepan.
Add the coconut milk and bring to boil again. Switch off heat.
Serve hot with a dollop of coriander cashew pesto, garnish with chilli flakes, coconut milk and olive oil.

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