In My Kitchen : A photo story

For a long time I've wanted to make something in pastel colors and i tried a cheesecake which did not look very pretty long time ago. This month i decided to make some popsicles in pastel color and searched for many recipes.  All had some condensed milk or too much sugar so i decided to cut down the sugar and make it low in sugar with saffron as a flavour. I guess saffron was not sufficient enough i didn't get the flavour and it was very balnd amidst it's cute colorful looks. So check out my next photo on what i did with these cute popsicles.

For a long time I’ve wanted to make something in pastel colors and i tried a cheesecake which did not look very pretty long time ago. This month i decided to make some popsicles in pastel color and searched for many recipes. All had some condensed milk or too much sugar so i decided to cut down the sugar and make it low in sugar with saffron as a flavour. I guess saffron was not sufficient enough i didn’t get the flavour and it was very balnd amidst it’s cute colorful looks.
So check out my next photo on what i did with these cute popsicles. Yes experimenting is not an easy task as things can go wrong but still i ended up with an edible item 🙂

I popped the popsicle in a glass and poured some rose sherbet syrup and half a cup water and let it stand on my pantry for an hour. So my sherbet was ready it was sweet and delicious.

I popped the popsicle in a glass and poured some rose sherbet syrup and half a cup water and let it stand on my pantry for an hour. So my sherbet was ready it was sweet and delicious.

If you own many cookery books you must try some recipes out of them occasionally or else your parents or hubby might not spend on buying you those cute lovely recipe books to feed your eyes. So here is a chocolate tart i tried from my favourite recipe book "chocolate". It was super delicious and rated A by my food critic. Ok i guess i mentioned A rated because he wanted me to serve it for my guests which we expected after a few days.

If you own many cookery books you must try some recipes out of them occasionally or else your parents or hubby might not spend on buying you those cute lovely recipe books to feed your eyes. So here is a chocolate tart i tried from my favourite recipe book “chocolate”.
It was super delicious and rated A by my food critic. Ok i guess i mentioned A rated because he wanted me to serve it for my guests which we expected after a few days. I served this chocolate tart along with a good salted caramel sauce made at home following jamie olivers recipe. Trust me it was super easy and delicious.  It worked out very well.

We were expecting sri lankans who were visitng dubai for the first time and serving arabic food was our plan. So the western chocolate tart seemed not like a match which is why i decided to make some umali or om ali

We were expecting sri lankans who were visitng dubai for the first time and serving arabic food was our plan. So the western chocolate tart seemed not like a match which is why i decided to make some umali or om ali. It was my first attempt and everything worked fine until the time came to add some sugar. Now you are gonna learn something from me and that’s never even dump the sugar straight from the bag no matter how much experience you have. As i accidentally dumped 2 cups of sugar for a recipe that needed 1/2 a cup just because i thought i will have control which i suddenly lost. So i tried my best to scoop out as much sugar as possible and finally completed making my um ali or om ali. The recipe turned out perfect and was from allrecipes.com. i liked it though it was a bit sweet but was fine the next day. My husband tasted it and said it was like iver sugared muesli.  Trust me he is over fed qith muesli and that’s the only reason apart from it being a bit too sweet.

The marshmallow story

I have joined a group on facebook where housewives post images and recipes.  They share good recipes. And suddenly my wall was filling up with images of marshmallow. Colorful and soft looking goodies never make me fed up. I have a bad experience in trying out recipe without any quantity from the marshmallow girls uk. It was a video and they dint have any proper measurements but i decided to try and failed. My ingredients got wasted especially my precious liquid glucose. Now i didn’t want to try any recipe thats calls for liquid glucose apart from my icing and luckily the recipes the facebook group had was without liquid glucose. Now i was a bit worried and scared to try as most recipes online call for liquid glucose. But since my sister also tried it and it worked out i went ahead and started making at 10:30 pm on a weekend night. In 3 hours i was satisfied with the outcome.  I didn’t sleep until i cut it and had confirmed it’s marshmallows.  Recipe is treasured.  I kept it in a jar on my pantry for 5 days and it tasted just fine. My son (1yr and 9months) loved it and so did his dad.

The coloring was done as a painting and after 3 days i popped them on paper straws and the stood there perfectly.

Finally happy with a homemade marshmallow.

20150410_224913_Richtone(HDR) 20150411_100436_Richtone(HDR) 20150413_100531

In my kitchen : milk toffee and lime pickle

It’s been a busy month of cooking up my cravings.

Last month saw some sri lankan milk toffees in my kitchen. Trust me i love milk toffees and my childhood story of getting a few milk toffees from the shop everytime my parents run me over to the grocery ended up with lots of dental visits and nights with a painful tooth  yes milk toffees are really too sweet and you can call it milk and sugar toffee. They have both ingredients equivalent and taste really delicious if a few cashew nuts are chopped into and cut.

The usual milk toffees in the local grocery are basically made if coconut milk but milkmaid from nestle released a milk toffee using nestle condensed milk. The recipe was on the reverse of the condensed milk cans label But i never attempted to try it as i was not so sure and it was when i was on my teens.

The last few times i tried it it turned out into rock hard caramel and i hardly could eat it cos it never melted even if i kept sucking it for hours. So u gave up my attempts at making milk toffees until 3 weeks ago a lady on a group in Facebook posted an image if homemade milk toffees. She also was kind enough to share the recipe which she claimed was from nestle milkmaid cans label. Ok now i got the courage and found out it was my fault on my previous attempts as i cooked it for too long. This time i followed the recipe exactly and got it right.

Happiness is making something taste exactly the way it should

So here are an image of my milk toffees.

I couldn't cut it into equal size as it was too hot to handle but i nailed the taste :-)

I couldn’t cut it into equal size as it was too hot to handle but i nailed the taste 🙂

We call this milk toffee as kiri toffee in sri lanka and now i hardly see them at supermarkets.

Making something you like by yourself is a real pleasure.

These winter in dubai is saying goodbye while my kitchen smelled of milk toffees i also had a liking for those lime pickles in sri lanka which was solt in small packets with its own juice. I thought it was done under the sun but now i learnt fdom some inline research and videos it can be done either way and as it was winter keeping the pickles under the sun was not much of a possibility as i sometimes can forget to take the nar in the evening. I have no balcony so i have to keep it on the window sill and watch for it making sure my visiting birds don’t stumble upon them.

So i started making my own lime pickle by cutting a lime and stuffing with some rock sea salt and put it in a jar with more extra salt covering the lime halfway.

A week passed by keeping the jar out just to try the traditional way when the sun was out and i decided to stop it.

I squeezed in some lime juice and kept it over the kitchen work top. Its a month now and my pickle is ready. I know its not instant but the wait was worth it because it tasted exactly like the sri lankan lime pickle and the lime was really tasting a bit spicy as i slit a green chillie and soaked it in to get the flavour mixed a week before. Now my green chillie is also getting pickled.

This type of lime pickle tastes good in sri lankan achcharu or malay pickle. We even make a onion sambol with the pickle. Now that i have mastered the pickling art i am gonna do more in sha allah.

The squeezed in lime juice was the magical ingredient that made the lime soft and translucent.

Now pickling is not that tough, get a jar and add those extra limes in with some salt and lime juice and keep it on the work top corner.

After a month eat your own himemade pickles 🙂