RUM, VANILLA, COCONUT MILK FLAN

RUM AND VANILLA COCONUT FLAN

RUM AND VANILLA COCONUT FLAN

Ingredients

THIS FLAN IS CREAMY, RICH AND YOU'D NEVER GUESS IT WAS MADE WITHOUT CREAM OR MILK. YOU CANNOT TASTE THE COCONUT MILK EITHER. I EXPERIMENTED WITH A COUPLE OF VERSIONS TO CREATE ONE FOR PASSOVER-SINCE MEAT AND MILK ARE NOT MIXED I WANTED A NON CHOCOLATE DESSERT THAT WOULD BE KOSHER. IT TURNED OUT WELL ENOUGH THAT I MAKE IT REGULARLY.

IT ONLY USES EGG YOLKS. READ HERE FOR SOME GREAT IDEAS AND RECIPES FOR EGG WHITES.

FOR 6 3 OZ RAMEKINS

400 ML FULL FAT COCONUT MILK (I USED DABUR'S)

6 EGG YOLKS

1/2 TSP VANILLA EXTRACT

1/2 TSP FINELY POWDERED NUTMEG

1 TBSP DARK SUGARCANE RUM

4 TBSP CASTOR OR GRANULATED SUGAR

FOR THE CARAMEL

1.5 CUPS CASTOR SUGAR

1/2 CUP WATER BOILING WATER

Instructions

FOR THE CARAMEL

COMBINE THE SUGAR AND BOILING WATER IN A SAUCEPAN. SET ON A HIGH FLAME. DONOT STIR THE CONTENTS WITH A SPOON, SWIRL USING THE HANDLE ON THE PAN ONLY IF REQUIRED. CARAMEL WILL BUBBLY FOR 6 MINUTES OR SO WITHOUT ANY CHANGE IN COLOR AS THE WATER EVAPORATES. IT CHANGE COLOR SUDDENLY TOWARDS THE END.

WAIT TILL YOU HAVE A NICE GOLDEN COLOR. THEN SWITCH OFF THE FLAME. THE CARAMEL WILL CONTINUE TO COOK IN THE HEAT OF THE PAN SO ALWAYS TAKE IT OFF JUST SHORT OF THE COLOR YOU WANT. I LIKE A DEEP COLOR.

DIVIDE THE CARAMEL BETWEEN THE 6 RAMEKINS AND LET THEM COOL COMPLETELY ABOUT 20 MINUTES. PLACE THEM ON A BAKING TRAY.

FOR THE CUSTARD

PREHEAT OVEN TO 325F.

PREPARE TO USE THE BOTTOM RUNG FOR THE CUSTARD. PLACE AN EMPTY TRAY IN THE TOP RUNG.

WHISK ALL THE INGREDIENTS FOR THE CUSTARD TOGETHER IN A MIXING BOWL. PASS THROUGH A FINE SIEVE. DIVIDE EQUALLY BETWEEN THE RAMEKINS LEAVING A LITTLE SPACE IN EACH FROM THE TOP.

POUR AN INCH OF WATER INTO THE BAKING TRAY AND SLIDE THE TRAY WITH THE RAMEKINS INTO THE OVEN.

BAKE 35-40 MINUTES OR UNTIL THE CUSTARD IS SET ON TOP AND JIGGLES A LITTLE WHEN YOU MOVE THE TRAY. REMOVE FROM THE OVEN AND LET COOL COMPLETELY ABOUT 40 MINUTES. COVER WITH PLASTIC FILM AND REFRIGERATE AT LEAST 5 HOURS OR OVERNIGHT.

TO SERVE

REMOVE PLASTIC WRAP. USING A SMALL THIN BLADE LOOSEN THE FLAN FROM THE SIDES OF THE RAMEKIN. TURN OVER ONTO A PLATE. YOUR DESSERT PLATE SHOULD HAVE SOME DEPTH BECAUSE THE CARAMEL WILL HAVE SOME SYRUP AS WELL. I GENERALLY DONT BOTHER BUT IF THE RAMEKIN HAS SOME CARAMEL STICK TO THE BOTTOM AND YOU'D LIKE TO EAT IT PLACE IT IN A PAN OF BOILING HOT WATER TO SOFTEN. THEN POUR OVER CUSTARD.

http://www.taradeshpande.in/rum-vanilla-coconut-milk-flan/

COCHIN HAROSET

COCHIN HAROSET

COCHIN HAROSET

Ingredients

A delicious sweet and spicy chutney thats made during Passover for the seder meal by Cochini Jews in India. Its also lovely with wine cheese and crackers. I eat it with curds and rice too!

MAKES ABOUT 2 CUPS

1.5 TABLESPOONS WHITE SESAME SEEDS PLUS ½ TABLESPOON

175 GRAMS PITTED BROWN DATES

2 TABLESPOONS SWEET WHITE WINE (OPTIONAL, USE WATER OR GRAPE JUICE)

4 TABLESPOONS GOLDEN RAISINS, PIPS REMOVED SOAKED IN A 1/2 CUP OF WATER

1/2 CUP TOASTED WALNUT PIECES

1 CUP PEELED AND FINELY DICE RED APPLES

1.25 TEASPOONS WHOLE CORIANDER SEEDS

2 DRIED RED KASHMIRI CHILLIES STALKS REMOVED ( OR USE TO TASTE)

SALT TO TASTE

Instructions

PUT THE DATES AND A ½ TEASPOON OF SALT INTO A SAUCEPAN.

ADD ¾ CUP WATER AND COOK TO A BOIL UNTIL MOST OF THE WATER HAS EVAPORATED.

MEANWHILE TOAST ¼ TABLESPOON SESAME SEEDS IN A DRY SKILLET ON MEDIUM HEAT UNTIL TOASTY. RESERVE.

TOAST REMAINING SESAME SEEDS, RED CHILLIES IN THE DRY SKILLET UNTIL TOASTY. COOL AND GRIND TO A SMOOTH POWDER.

CHOP HALF THE COOKED DATES. RESERVE.

GRIND THE REMAINING DATES AND GROUND SESAME AND SPICES TO A SMOOTH PUREE.

STIR IN THE WALNUTS, APPLES, RAISINS AND CHOPPED DATES. ADJUST FOR SALT.

GARNISH WITH REMAINING SESAME SEEDS.

http://www.taradeshpande.in/cochin-haroset/

CREAMY AND FLUFFY VEGAN MAYO

CREAMY AND LIGHT VEGAN MAYO

CREAMY AND LIGHT VEGAN MAYO

Ingredients

This recipe produces a fluffy and creamy vegan mayo. I combined two separate recipes with minor adjustments to create this mayo. If you want a simpler version prepare this recipe without the aquafaba, use just the tofu. If you want a soy free mayo try the almond milk mayo.

Vegan mayonnaise has a much shorter shelf life than regular commercial mayo.

You can replace the lime juice with lemon juice or apple cider vinegar.

For this recipe you will require readymade tinned, cooked chick peas or Kabuli chana. The liquid from these tinned chick peas is called Aquafaba.

Traditional mayo gets its yellow collar from egg yolks. Since vegan mayo doesn't have yolks you can add yellow mustard paste, pinch turmeric (be careful as this is a strong flavour) yellow miso paste and a variety of natural ingredients. I sometimes use natural marigold color when I don't want any flavour.

If you prefer not to use any of these your mayo will have a lighter color.

Makes approx 1 3/4 cups

200 GRAMS SILKEN TOFU DRAINED COMPLETELY

1 CUP REFINED FLAVOR FREE OIL -CANOLA, SAFFLOWER, SOY BEAN, CORN,PEANUT,VEGETABLE, RICE BRAN

1/2 KG (15-16 oz) TIN OF CHICK PEAS (COOKED KABULI CHANA)

1/2 TBSP LIME JUICE

1/2 TSP HABANERO CHILLI SAUCE OR A HOT SAUCE OF YOUR CHOICE OR 1 TEASPOON SPICY MUSTARD PASTE (OPTIONAL)

SALT TO TASTE

Instructions

DRAIN THE CHICK PEAS AND RESERVE THE LIQUID. THIS BEAN LIQUID IS CALLED AQUAFABA. USE THE CHICKPEAS FOR A DIFFERENT RECIPE. YOU WILL NEED 1/4 CUP OF THIS LIQUID FOR THE RECIPE BELOW.

USING AN ELECTRIC HAND WHISK OR STAND MIXER, WHISK 1/4 CUP OF THE AQUAFABA IN A LARGE MIXING BOWL FOR ABOUT 2 MINUTES.

DROP BY DROP ADD 3/4 CUP OF THE OIL AND KEEP WHISKING UNTIL THE MIXTURE BECOMES FLUFFY. IT IS IMPORTANT TO ADD THE OIL SLOWLY. PROCESS WILL TAKE 4 MINUTES OR SO.

RESERVE THIS BEAN AND OIL EMULSION.

IN A FOOD PROCESSER BLEND THE SILKEN TOFU UNTIL SMOOTH AND FREE OF ANY LUMPS. IF NECESSARY RUN THE PUREED TOFU THROUGH A SEIVE.

ADD THE 1/4 CUP REMAINING OIL AND BLEND AGAIN. ADD MUSTARD OR HOT SAUCE AND LIME JUICE AND BLEND AGAIN.

USING AN ELECTRIC WHISK SLOWLY BLEND THIS TOFU MIXTURE INTO THE BEAN LIQUID EMULSIFICATION UNTIL FULLY INCORPORATED.

ADD SALT AND MORE FLAVORINGS TO TASTE.

BOTTLE IN A DRY CONTAINER AND KEEP REFRIGERATED FOR UPTO 3 DAYS.

http://www.taradeshpande.in/creamy-and-fluffy-vegan-mayo/