Sweet Potato Pie Dessert – The best Sweet Potato Pie Dessert recipe

Sweet Potato Pie

This next recipe is a holiday favorite but can certainly be made and served any time of the year. Tasty and healthy, it’s the perfect low fat dessert for family dinners or social gatherings with friends.

Ingredients:

  • 3 large sweet potatoes, peeled and cut into cubes
  • 2 tablespoon of heavy cream
  • 1 regular size condensed tomato soup
  • 220g (7.8 oz) of brown sugar, packed
  • 3 eggs
  • 1 teaspoon of vanilla extract
  • 1g of ground cinnamon
  • 2gs of ground nutmeg
  • 20cm (7.9 inches) unbaked pie crust

3 Traditional Montreal Foods - Jazz Hostels

Procedure:

  1. Preheat your oven to 350 degrees F or 175 degrees C.
  2. Cover the potatoes with water in a medium size sauce pan, and bring to a boil.
  3. Cover the pan and cook for 10 minutes over medium heat.
  4. When the potatoes are tender, drain and put in a mixing bowl.
  5. Add the cream. Use a mixer at medium speed to beat until the potatoes are fluffy and nearly smooth in texture.
  6. In a separate mixing bowl, beat the soup, eggs, brown sugar, vanilla, cinnamon, and nutmeg.
  7. Stir this into the potato mixture. Spoon the mixture into the pie crust and put it on a baking sheet. Bake for 1 hour.
  8. Pie is done when the center is set.
  9. Cool on a wire rack to room temperature. This recipe makes 8 servings.

Fresh mashed sweet potatoes can be substituted with 1 ¾ cups of canned sweet potatoes, drained and mashed.

Maida Milk Sweet |

Maida Milk Sweet

Bengal is that part of India where you will find sweets that are more syrup based like rosogolla, chumchum, jilapi, rosomalai etc.This are few from the many sweet delicacies of Bengal that you will find stacked on the sweets shops.

I think no sweet lovers can take their eye off from them. Other than this well known sweets there are hundred more which are traditional home made delicacies of Bengal. All this come from Dida (Mom’s Mom) or Thamiis (Dad’s Mom) special kitchen. Today I am sharing with you one such age old traditional Bengali recipe.

Maida milk sweet is specially made on the day of Paus Sankranti that is Makar sankranti and it is offerd to God. These sweets when dipped in milk they become dudh puli which another interesting and awesome Bengali sweet dish. It is traditionaly made with cholar dal (Bengal gram dal) and suji (semolina)or chira (perched rice) with coconut stuffing. But today we are making Maida Milk Sweet with most handy ingredients all purpose flour and semolina but the stuffing remain the same. If you want to surprise your guest with little different yet tasty dessert then try this. I am sure you will soon be famous among your friend and guest.

Cooking time: 45 minutes

Preparation time: 20 minutes

Maida Milk Sweet Ingredients

Maida Milk Sweet Ingredients

Maida Milk Sweet Ingredients

  • 1 cup maida
  • 2 teaspoon semolina
  • 1 and ½ teaspoon refined oil
  • ½ cup milk
  • 1 cup milk powder
  • ½ cup sugar
  • 4 teaspoon coconut powder
  • 4 teaspoon powdered almond
  • 4 teaspoon powdered sugar
  • A pinch of cardamom
  • Grated almond (for garnishing)
  • Grated pista (for garnishing)
  • Raisins (for garnishing)
  • Grated coconut 3tbsp

Method for making Maida Milk Sweet

  • Mix maida, semolina and oil in a vessel; add water as per requirement and knead the mixture in to a dough
  • Pour milk in a vessel, add milk powder, stir and cook for 10 minutes
  • You will observe that the mixture will thicken gradually and will leave the rim of the vessel. Just then add coconut powder, almond powder, sugar powder and cardamom and stir thoroughly for 5 minutes.
  • Remove the vessel from stove and allow cooling of the thick contents
  • Break the previously prepared dough in to 5 small balls and roll the balls in to flat puris.
  • Now take each puri, put the thick mixture of milk, milk powder etc as fillings, fold and paste the ends to make conical pouch or gujiyas.
  • Boil sugar in a vessel of water to make syrup.
  • Immerse the gujiyas in syrup for minimum 30 minutes; the more the better
  • Maida milk sweet is ready for serving.
Maida Milk Sweet

Maida Milk Sweet

Serving instructions

You can serve this to 5 people. Place the soaked, moist gujiyas on a plate and garnish with grated almonds, pistas and raisins before serving.

Masala Sweet Corn |

This spicy corn is easy to make and serves as a great snack and is quick to make. Sweet corn is healthy and rich in fibre. Masala sweet corn is made with tomato and soya sauce. The butter it in gives the dish a warm and Christmasy aroma. The sauce gives the corn a sweet and sour flavour.

Masala SweetCorn

Preparation time: 5 mins
Cook time: 5 mins
Serves:2

Masala SweetCorn - Ingredients

Masala SweetCorn – Ingredients

Ingredients

  • 1 cup frozen sweet corn
  • 1 medium onion chopped
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1/2 yellow bell pepper diced
  • 3 tbsp tomato sauce
  • 1/2 tbsp soya sauce
  • 1 tsp oregano
  • 1 tsp chilli powder or chilli flakes
  • 3 tbsp butter
  • Salt as per taste

Method

Masala SweetCorn

Masala SweetCorn

Thaw the frozen corn as per the instruction on the packet.

Melt the butter in a frying pan.

Melt it in a low flame so that the butter does not turn brown.

Add the onions and fry till translucent. Next add in the corn and fry for a minute.

Pour in the tomato and soya sauce along with the chilli flakes and salt. Toss it all and add the bell peppers.

Mix everything well and sprinkle the oregano on top.

Serve hot.

Serving Instruction

Serve with a dash of lemon with crackers or nachos. It can be made a filling for tacos.

Nectarine Shiso Ice Cream





One thing about motherhood I didn’t expect, was the friendships you make with other moms you meet along the journey. And one of those friendships, with wonderful Hiromi and her son Dylan, brought me one of my favorite herbs: shiso, fresh from her garden. Shiso, also known as perilla (more useful information on the herb here), is often served in sushi bars as garnish. It is a member of the mint family. When I describe its flavor, I say it is somewhere between basil and mint. But that doesn’t do it justice. It has such an elusive taste that seems to elevate the texture and fattiness of raw fish, but also flavors steamed rice wonderfully. Like lavender, it has a powerful scent, and I’ve been wanting to make ice cream with it for a long time. So when on a hot Tuesday, I met Hiromi in front of the organic fruit stand at the Farmer’s market and she handed me those beautiful shiso leaves from her garden… well, the idea for peach-shiso ice cream presented itself. Life is serendipitous that way sometimes. Or at least, a lot of recipes are.

Pablo had never had ice cream before, and I really wanted to make it homemade, as the ice cream sold in stores is so high in sugar content, and I am wary of sugar more than anything else. The amazing thing about babies and toddlers, is their ability to both enjoy very mild, subtle taste (plain yogurt, plain tofu), and very strong and flavorful things (olives, pickles, blue cheese) at a young age. But if we introduce an overload of sweet flavors at the outset, how can they possibly enjoy pure and subtle flavors, like a simple vanilla ice cream? Conversely, if we wait until they’re older to introduce what we consider to be strong or odd flavors, we take the chance they might reject them for being too unfamiliar. So my strategy has been, from the very beginning: 1/ to avoid anything too sweet (big fan of plain yogurt), 2/ to offer whole foods with every category of flavor (bitter, salty, sour, sweet and umami), without the preconceived notion that because he’s a baby, he won’t like it. Exposing him to those flavors (as well as their smell, since smell is an essential component of taste) while still very young (from 6 months on, depending on any allergy risk) has been a key part of my strategy. 3/ To get him to taste the foods pure first, 4/ To keep trying and offering over and over again if he doesn’t seem to like something.

I imagine his tastebuds as these very sensitive and delicate sensors, not to be overloaded or crushed, but to be challenged and exposed to a variety of things (I suppose you could say the same of raising a child, couldn’t you?)

This ice cream definitely fit the bill for exposing Pablo to the subtle flavor of shiso, combined with the known flavor of stone fruits and dairy. It has a very mild taste, it is not that sweet (the only sugar comes from the honey). You taste the fruit first, and the shiso stays as an aftertaste. The whole family enjoyed it, I gave it to Pablo for his afternoon snack (“le goûter”) with a couple of small oat cookies.

Nectarine Shiso Ice Cream

Age : 12 months and up (mostly because of the honey).

6 nectarines (or peaches, white or yellow, whichever are the ripest and sweetest, I mixed both for this batch)

20 leaves of shiso

1 cup heavy cream

1 cup whole milk

1 cup coconut milk

1/3 cup honey + 1 tbsp for drizzling over the nectarines before roasting

Preheat the oven at 400°F.

Cut the nectarines/peaches in half (remove pits now or later), and place in a roasting pan, cut side up. Drizzle with honey. Roast until golden brown and tender, 30-40 minutes.

Let cool completely, peel the nectarines and refrigerate for a few hours or overnight.

In a large sauce pan, combine the shiso, cream, coconut milk and honey over medium heat, until it barely boils. Remove from heat, cover and let the shiso steep for about 10-15 mn.

Pour shiso-milk mixture through a colander into a bowl. Press the shiso leaves with a big spoon to let all the flavor out of them. Discard the leaves. Let cool and refrigerate a few hours or overnight.

When the fruit and ice cream base are nice and cold, mash the nectarines grossly, add them to the base. (Note: You can also combine the base with the fruit when cool, but before refrigerating for a few hours or overnight, to let the flavors of the fruit steep even more into the base.)

Churn in the ice cream maker according to manufacturer’s instructions.

If you like it very creamy, eat it right away. Otherwise, freeze and it will harden.

Alternative to shiso: You could use the exact same recipe with mint, for a peach or nectarine & mint ice cream.

PS: Just added “ice cream” to the food sign list, check it out!

A sweet custard recipe

“How was your week?”, people ask. But are they ready for an honest, full answer?

Because for me, it was…

A busy week. Made of work deadlines, toddler activities, juggling writing, cooking, photographing between bath times, meal times and nap times.

A grateful week, for the precious help of my mother and support of good friends.

A stressful, anxious week, with the anticipation of big life changes and all the daunting effort, work and energy they require.

A flavorful week, rich with the bounty of summer produce and local farmers.

A hopeful week, with faith in the fruits of difficult decisions and doing our best in the present.

A sad week, for the helplessness felt in the face of the struggle, pain and suffering of loved ones.

An inspiring week, with lots of ideas and connections, things to express, to explore.

A tired, humbling week, longing for sleep and rest, a reality check that my brain and body cannot function non-stop.

A joyful week, of reaping other fruits, the things Pablo has learned without my teaching, the awe and wonder of watching grow what I sowed. A spontaneous thank you, or gesture to share food, a rythm or a song, a new skill, a desire to help, a willingness to try new things, a wish to connect with others, and sprouts of empathy in his demeanor.

Such are our weeks and lives, aren’t they? Never just one thing. They are in our image, complex, mixed, impossible to define. Therein lies their beauty. They can’t be labeled, or dismissed for being one thing, these nuggets, these increments of our lives.

So with the acknowledgement of last week, ready or not, we begin a new one. With a sweet treat, and a menu, to get us on our way…

It has been a while since I’ve shared our weekly menu, and a while since I shared a dessert recipe, so I shall fix that with one post. Crème Caramel, which is basically a cold caramel custard, is a classic dessert in France. You can easily find it already-made in the yogurt section of any supermarket. All schools offer it once in a while for dessert to children (you know, French schools serving a daily four course lunch to children and all). It is a combination of such simple ingredients (milk, eggs, sugar), makes a great sweet treat.
And then I came across the photo of a verrine (pretty edible things presented in a glass, basically) on a French website, and decided to simplify it greatly to create an easy, yet delicious and crowd-pleasing dessert perfect for a summer (or any season really) afternoon, or for a dinner party.

Smoked tea infused crème caramel, & a verrine of shortbread cookie, stone fruit, yogurt, and smoked caramel custard

For the crème caramel:

Makes 4-6 ramekins, depending on size (lower, shallow ramekins tend to set better)

Age for babies: 12 months and up with the honey, in very small quantity.  I gave this to Pablo for the first time at 27 months (and it was love at first taste!)

2 cups of whole milk

1 vanilla bean (or 1/2 tsp vanilla extract)

3 eggs

3 tbsp honey (heat it up to make it liquidy if needed)

In a pan, combine the milk and vanilla (if using a bean, scrape the seeds off into the milk, and put the bean in the milk as well). Bring to a slow boil, cover, and remove from heat. Let the vanilla infuse for 5-10 minutes.

Preheat the oven at 400°F.

Pour the hot caramel into the bottom of the ramekins, just enough to coat the bottom. It will harden and cool quickly. (*Note that I was able to keep this caramel covered in the fridge for a couple of months. I just reheated in the microwave to liquify).

Then, whisk the eggs in a bowl, add the honey and whisk until combined.

Remove the vanilla bean from the milk, (strain the milk through a fine mesh if desired), and pour the hot milk over the eggs, all at once, and whisk vigorously for a minute or so.

Pour the milk/egg mixture over the caramel in the ramekins.

Place the ramekins in a baking dish, and pour some hot water in the dish, so it goes up about 3/4 of the way up the sides of the ramekins.

Place in the oven for 25 to 30 minutes, until set. You will know when you tap on your baking dish, and the middle of the custards is no longer liquid (though it will giggle a little.)

Remove from the oven and the hot water bath, and let cool. Then place in the fridge for 1 hour or more.

When ready to serve, place a plate on top of the ramekins, hold on to both and turn the plate over, shaking gently until you hear the soft “schlug” of the custard coming off the ramekin. Lift the ramekin, and pour the leftover caramel at the bottom of the ramekin over the custard.

For the verrine:

Age for babies: Omitting the crème caramel, I would give this as an afternoon snack for example from 8-10 months (yogurt, cookie, fruit mixed together and set to rest for 1 hr, so the yogurt softens the cookie).

1 plain shortbread cookie

1 spoonful of plain (full fat if possible) Greek yogurt (this one is by far the best I’ve had in the US, by the way)

1 spoonful of European style, plain yogurt, with cream on top preferably

Seasonal fruit of choice: here I used plum and nectarine 

1 bite or two of crème caramel

In a small bowl, mix together the Greek yogurt and regular yogurt with some of the cream on top.

At the bottom of a glass, break/crumble the shortbread cookie.

Add the yogurt, the cut up fruit on top, and then a spoonful of the crème caramel.

Note: You can make these ahead and leave them in the fridge until ready to serve. It gives the yogurt time to imbibe the cookie, which makes the whole thing even more scrumptious!!