Oreo Custard

This is such an easy & delicious desert yet looks so sophisticated that it will leave your guests thinking you served them a 5 Star Desert!

Makes 4 glasses

Ingredients:

For The Oreo Crumble:

200 grams original Oreo biscuits

1 teaspoon vanilla essence

2 tablespoons melted butter

For The Custard:

3 cups of milk

¼ cup custard powder

¼ cup sugar

½ teaspoon vanilla essence

Raspberry Jam for decorating

4 tiny mint leaves for decorating

Instructions:

Making the Oreo Crumble:

Take 200 grams of Oreo biscuits and grind them in the mixer (try using the pulse option) to a fine powder. Transfer this in a bowl and add the melted butter and vanilla essence to the same. Mix everything well, it should reach a crumbly texture. Leave it aside.

Making the Eggless Custard:

In a pan add 3 cups of milk and ¼ cup of the custard powder on medium flame. Mix everything well so that there are no lumps in the mixture. Now add ¼ cup sugar and ½ teaspoon vanilla essence. Keep stirring the mixture to combine everything well. You need to constantly keep stirring the custard to avoid it from sticking to the bottom of the pan until it reaches a smooth and silky texture. Once done set it aside to cool off a bit.

Assembling the Custard:

Divide the Oreo crumble into 4 equal parts and put them in 4 broad glasses. Now using a small glass press down the crumble tightly to avoid any gaps as shown in the video below.

Now gently pour the custard mix in all four glasses equally. Cover and refrigerate the custard for half an hour or until the custard sets.

Just before serving add a tiny drop of Raspberry Jam in the center of each glass and place a tiny mint leave besides it. For best results take out the custard from the fridge and let it sit at room temperature for 15 minutes before serving . Your 5 Star desert is ready!

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Cheese & Spinach Stuffed Chicken Fillets

This juicy baked chicken is stuffed with Baby Spinach, Cheese & infused with aromatic flavors....need I say more!

Ingredients:

For the Chicken Fillets

3 to 4 large chicken breasts - boneless & skinless - try getting equal sizes so they cook evenly.

¾ teaspoon salt - or as per taste

½ teaspoon black pepper powder

½ teaspoon garlic powder

½ teaspoon paprika powder

2-3 tablespoons olive oil

For the stuffing (filling)

2½ tablespoons cold cream cheese

1 tablespoon mayonnaise

2 garlic cloves - grated

¼ teaspoon salt - or as per taste

¼ cup mozzarella cheese - shredded

¼ cup parmesan cheese - shredded

1½ cup baby spinach leaves - washed, dried and finely cut

Instructions:

We start by preheating the oven to 220 degrees C. In a bowl, mash together the cream cheese, mayonnaise and garlic. Now add in the mozzarella and parmesan cheese along with the chopped spinach and mix everything well. (Important - make sure that the spinach is dry as having water in spinach will result in a runny and loose filling - which we do not want).

Put the chicken on a cutting board and using a sharp knife cut a slit about ¾th of the way through from the side (do not cut all the way - once cut it should resemble an open book). Season the outside of the chicken pieces with salt, pepper, garlic powder, paprika and rub them well on both the outer sides of the chicken pieces. Place the cheese mixture (about ¼ of the cheese mixture) on one side of the open chicken fillet as shown in the pic below. Now close and seal the fillets using toothpicks. Tip - even if you cut the chicken breast all the way through by mistake, no need to worry as you could seal that side of the chicken as well with toothpicks.

Heat about 2 to 3 tablespoon of olive oil and place the chicken fillets in it - we need to sear each side of the chicken fillet to lock in the juices before putting the chicken in the oven. Sauté the chicken for about 4 minutes on each side.

If using a caste iron skillet to sear the chicken, place the entire skillet in the oven and if using a regular pan to sear the chicken, place the chicken pieces in your baking dish and pour all the juices in your pan over the chicken pieces and bake the chicken for 10 to 15 minutes. To bake the chicken just right you should insert a food thermometer in the chunkiest part of the chicken and the temperature should read 165 degrees F.

Let the chicken rest for 5 minutes before slicing and pour all pan juices over the chicken when serving. Very Important - please remember to remove all the toothpicks before slicing or serving the chicken. Enjoy this delicious dish!

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Best Banana Bread

This is indeed the best banana bread/cake ever. It is super moist and packed with banana and cinnamon flavors.....so lets start baking!

Ingredients:

3 large ripe bananas

½ cup butter - at room temperature

¾ cup sugar

¼ teaspoon cinnamon powder

2 large eggs

1½ cups all purpose flour

3 teaspoons baking powder

½ teaspoon salt

½ teaspoon vanilla essence

Instructions:

Preheat oven to 177 degrees C. Line the baking tin with parchment (baking) paper - this will easily bring out the cake from the baking pan once done. We start by mashing the bananas with a fork, you need to reach the consistency of baby food (properly mashed!). In a mixing bowl (I have used a stand mixer) mix the butter and sugar.

In a separate bowl sieve the flour, baking powder and salt. Slowly add this to the butter and sugar being mixed in the stand mixer along with the eggs, cinnamon powder, mashed bananas and vanilla essence. Beat the mixture for about 1-2 minutes or until everything is well combined.

Pour the batter into the parchment paper lined baking tin and bake for about 60 minutes or until the toothpick pierced in the center of the cake comes out clean. Let it rest for a while and then enjoy the best banana cake/bread ever!

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