Syllabub

Inspired by Nigellas Syllabub, I tried making the same with the liqueur I could find in my alc. cabinet. I found a cranberry and cherry liqueurs. And it was a huge success! So here it goes. I hope you enjoy this too.

Ingredients and procedure:

1. Juice 1 lemon and strain the pulps and seeds, place the juice in the mixing bowl and add
3/4 cups of sugar.

2. Whisk in a 250 ml tub of Mascarpone cheese.

3. Add 1/4 cup (well... go nuts!) of cranberry or cherry liqueur and a 250 ml whipping cream. Continue to whisk until thick. Set aside.

4. This is what I found in my cabinet!

5. Arrange 6 pcs. of dessert glasses. Crumble about 1 pc. of a vanilla biscuit. Digestive will also do.

6. Layer it with the cream mixture about 1/2 inch thick.

7. Add a layer of raspberry sauce.

I used a small bag of frozen raspberry (if using fresh, you need about 1 ½ cups) run it in a food processor with about 1/4 cup sugar. Strain to get rid of the seeds.

8. Add a thin layer of crumbled biscuit and almond flakes. (for texture)

9. Add another layer of cream.

10. Cover with cling wrap and refrigerate for about 2 hours before serving. Preparing this a day before serving, works well.

11. Top with some cherries and some more almond flakes. Enjoy!!!

Danke Donuts

Danke Donuts:
In Club Manila in Dubai:
Peewee: Isn't "Danke" African?
Toni: No, its German for "Thanks"
Jinky: (with indignation-taray!) No! Its American! Danke Donuts!


Ingredients and directions:



1. In a medium bowl, combine the following:

250 ml unflavored yogurt (non-fat is ok too)
170 grams sugar
2 eggs
1 tbsp. Vanilla
45 grams melted butter

(Mix well, till sugar is dissolved)




2. In a separate bowl, mix together:

500 grams triple A grade flour
2 tbsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

(You can also use all purpose flour, of course, but if you want a softer and long lasting dough, then go for the finest flour. I did!)

Incorporate this flour mixture to the yogurt mixture until it forms into a soft dough.






3. Turn it over in a floured surface. (Do not knead)
Just pack it until all ingredients are incorporated.











4. Roll out the dough with a rolling pin to about 1/4 inch thick and using 2 round cutters, form your donuts until all the dough have been used.










5. Let the cut dough rest for about 10 mins on a baking paper lined tray.
While waiting, start to heat up about 400ml of vegetable oil. Depending on how big your pan is, donuts should be immersed in the oil.










6. If you have an oil thermometer - it should be about 350 F or 175 C.

Or to test it, drop one of the small rounds (munchies) it should take about 30 seconds to brown each sides, then your oil is ready.
If too hot, turn down the heat and add a bit more oil to pull down the temp.










7. Fry the donuts until golden brown. Be careful not to overfry them especially if you think you like it crispy. Well done donuts tend to harden faster.

Drain them on paper towels.








8. For quick ones, combine powdered sugar and ground cinnamon (ratio: 8:1) in a plastic box with lid or plain food plastic bag and coat the donuts before serving.

(Normally, I'd do this to the munchies, and maybe put a bit of chocolate powder in there too)




Yield: 30 pieces (depending on how big the cutter is) + the munchies