Dessert Trio

Baileys and chocolate cheesecake, Chocolate Mousse and Strawberry with Whipped cream served together.

Baileys and chocolate cheesecake

Ingredients
100g butter
250g digestive biscuits, crushed
600g Philadelphia cream cheese
25ml Baileys
100g Icing sugar
300ml double cream, whipped
100g grated chocolate
cocoa powder, to dust

Method
Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.Refrigerate and allow to set for a further two hours. Once set, remove and decorate with chocolate shavings and cocoa powder dusted over the top. Serve.

Chocolate Mousse

Ingredients
100ml Double cream
50 gms Dark Belgian Chocolate

Method
Warm the cream in a pan and add the chocolate. Allow the chocolate to melt and bring it near to boil. Pour into Shot glasses or a large ramekin. Chill for 2-3 hours. Serve chilled with icing sugar dusted on the top.

Spicy Potato Wedges

Ingredients

4 medium sized potatoes(washed and sliced into wedges)
2 garlic cloves (crushed and chopped)
freshly cracked pepper and sea salt
1 tbl spoon Red Chilli flakes
2tbl spoon Olive Oil
freshly picked Rosemary leaves


Method

Pre heat the oven at 200°C. Take a baking tin and line it with the grease paper. Spread the potato wedges on the baking tin , sprinkle the salt, pepper, red chilli flakes, crushed and chopped garlic and rosemary leaves. Drizzle the olive oil.Cook in the oven for 45 minutes. Sprinkle some more salt and serve hot with sweet chilli dip.

Cheesy Koftas

Ingredients

For Koftas
4 Medium sized potatoes(boiled)
1 large onion (finely chopped)
1 cup mixed bell peppers (finely chopped)
2 green chillies (finely chopped)
2tbl spoon Cornflour
1 cup grated mozzarella cheese
Freshly cracked salt and black pepper

For the Gravy
2 Medium sized Onions (quartered)
4 garlic cloves
1 inch ginger
2-3 green chillies
4-5 tomatoes (blanched n puréed)black pepper corns
2-3 Bay Leaves
4 green cardamoms
5-6 black peppercorns
1tsp red chilli powder
1tsp sugar
1tsp garam masala
2tsp kasoori methi crushed (dried fenugreek leaves)
1 cup fresh cream
freshly chopped coriander leaves
salt to taste
2 tbl spoon butter


Method

Step 1(Koftas)
Sauté the green chillies, chopped onions and mixed peppers and mix with boiled and mashed potatoes and cornflour, season wih crushed black pepper and salt. Make 8-10 balls and stuff with the grated cheese. Roll and deep fry golden brown.Keep aside.

Step 2 (Gravy)
Boil the quartered onions and grind to a fine paste. Grind the ginger garlic and green chillies to a fine paste. Heat butter in a wok and crackle the bay leaves, cardamoms and black peppercorns. tip in the onion paste and sauté till it leaves fat on the sides. Add the ginger garlic and green chilli paste and sauté for a minute. Add the tomato purée a bring to boil. Add the sugar, garam masala, red chilli powder and the kasoori methi. Add water and bring to boil. Now add the fresh cream and freshly chopped coriander leaves.

Arrange the fried koftas in a serving dish and pour te gravy into the dish.


Serve hot with steamed rice or naan bread.

Cupcakes

Ingredients

100gms Unsalted butter
100gms self raising flour (sifted)
1oo gms caster sugar
2 eggs
1/4 tsp vanilla extract
1/4 tsp baking powder


Method

Preheat the oven at 180°C. Line the muffin tin with liners. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence.Carefully fold in the flour and baking powder. Bake in the oven for 15-20 minutes. Don't overcook the cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.


Butter cream Frosting

125gms Unsalted butter
1 1/2 cups icing sugar
2 tablespoons milk


Place butter in small bowl and beat until butter is as white as possible.Gradually add about half the sifted icing sugar and 1 tablespoon of milk, beating constantly.Beat in the remaining icing sugar, and milk, if necessary.Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable or piping consistency.