You are currently browsing the category archive for the ‘Seasonal’ category.

Here goes one more blueberry recipe on the blog which proves that I have yet to get over my craze for the plump and juicy purple berry. This classic breakfast item has been revamped by Pam from For the Love of Cooking to include a pint of fresh blueberries and though I have never tried French toast on its own [shame!] I could not resist the berry version. Especially not when I had just bought tons of fresh berries on a Buy1 Get1 Free deal! Personally, I found the leftovers of this baked fresh toast better tasting than it was right out of the oven but then, I might have been biased as my second serving had the benefit of being topped with vanilla ice cream, maple syrup and toasted almonds.

BAKED BLUEBERRY FRENCH TOAST

Ingredients:

For the Casserole

1 loaf brioche bread, cubed

1 cup fresh blueberries, divided

8 large eggs, room temperature

2 1/4 cups whole milk

3/4 cup brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon vanilla extract

For the Streusel Topping

1/3 cup brown sugar

1/3 cup all purpose flour

1/2 teaspoon cinnamon

6 tablespoon butter, cold

Method:

  • Grease a 9″ x 13″ pan with cooking spray. Cut the brioche bread into cubes, about 1 inch in size.

  • Spread half of the cubes into the prepared baking pan and top evenly with half of the blueberries.

  • Add the remaining bread cubes followed by remaining blueberries. Set aside and prepare sauce.

  • Whisk the eggs, milk, brown sugar, cinnamon, and vanilla together in a bowl until well combined.

  • Pour evenly over bread. Cover the pan very tightly with plastic wrap and place in the refrigerator.

  • Chill for at least 3 hours or overnight. Preheat oven to 350oF. Remove pan from the refrigerator.

  • Prepare topping by whisking the brown sugar, flour, and cinnamon together in a medium bowl.

  • Cut in the cubed butter with a pastry blender until crumbly. Sprinkle topping evenly over bread.

  • Bake it for 50 to 60 minutes until golden brown on top. Serve immediately with vanilla ice cream.

  • Cover the cooled leftovers tightly and store in the refrigerator for 2-3 days. Makes 8-10 servings.

Baked Blueberry French Toast

This gorgeous chilled delight is actually more of a dessert than a drink and you will probably need a spoon to finish it after you are done with the drinking part. There are so many components that go in the making of falooda yet it is pretty simple to assemble once you have all your ingredients ready. While it is believed to originate from Persia, falooda is now well known throughout the Asian subcontinent under different names. In Mauritius we enjoy it as alouda, a flavoured milk drink with toukmaria/basil seeds and la mousse/jelly.  In addition to these, our refreshing strawberry falooda recipe from Sailu’s Food, is further enriched with chopped fresh fruit and falooda sev, topped with a scoop of boysenberry ice cream but you can try mango if berries are quite not your thing.

STRAWBERRY FALOODA

Ingredients:

2 cups full fat milk

1/2 cup strawberry jelly

5 tablespoons rose syrup

1 teaspoon basil seeds

1/2 cup falooda sev

5 pistachios, sliced

5 almonds, sliced

4 scoops vanilla ice cream

Candied cherries, for garnish

Method:

  • Bring milk to boil in a heavy based pan and simmer till it reduces to 1 1/2 cups. Remove from heat.
  • Bring to room temperature. Add 1 1/2 to 2 tablespoons rose syrup to the milk, mix it well and chill.

  • Make jelly as per packet instructions. Cool and refrigerate, then cut it into small cubes and set aside.
  • Make falooda sev as per the instructions on the packet. Place in cold water and refrigerate until use.

  • Falooda sev can be replaced with wheat vermicelli. Cook vermicelli in water, drain and use as for sev.
  • Soak the basil seeds in about 1/3 cup water for 20 to 30 minutes and allow them to bloom. Set aside.

  • Chill serving glasses in the fridge for half an hour. To assemble falooda, take the chilled serving glass.
  • Add one generous tablespoon of rose syrup to each glass, then add 2 tablespoons of the jelly cubes.

  • You may add fresh chopped fruit of your choice like mango or berries after layering with jelly cubes.
  • Add 2 heaped tablespoon of bloomed basil seeds over jelly and layer it with 1/4 cup of falooda sev.

  • Slowly pour chilled rose milk till 3/4th of the glass. Next add two scoops of vanilla ice cream on top.
  • Finally drizzle some rose syrup, garnish with sliced nuts and a cherry. Serve immediately. Serves 4-5.

Strawberry Falooda

From the number of times I have been posting mango flavored cakes and desserts this summer, it must be plainly obvious that they are by far my favorite seasonal fruit. Well, come on, who can resist a chilled mango lassi in this heat? The balance between the sweetness of overripe mangoes and the tangy flavour of freshly made yogurt is what gives this Indian beverage it uniqueness. A pinch of crushed cardamom is all you need to add to this childishly simple recipe from SimplyRecipes before serving. Though it mentions two servings, I think that you should double the recipe to be on the safe side; a single glass might not be enough for foodies like me.

MANGO LASSI

Ingredients:

1 cup homemade yogurt

1/2 cup full cream milk

1 cup very ripe mango, diced

1 tablespoon mango syrup

3 teaspoons honey or sugar

A dash of ground cardamom

Crushed ice cubes, to serve

Method

  • Put mango, yogurt, milk, sugar, syrup and cardamom into blender, blend for 2 minutes.

  • If you want a milkshake-like consistency, blend in crushed ice or serve it over ice cubes.

  • Sprinkle with a pinch of ground cardamom before serving. Makes 2 cups of mango lassi.

  • Lassi can made ahead and kept refrigerated for up to 24 hours but are best served fresh.

Mango Lassi

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,691 other followers