Smoked salmon crepes with sour cream and
chocolate dipped strawberries in a cointreau custard
How does one make the Birthday boy feel special !! And fight the morning grumpiness at the same time the mean has to be truly different enough to bring a smile on the face, even if they are not a morning person..
So I searched for something exotic, something difficult to get hold of in our tropical nation paired with a romantic, easy to make desert.
Voila !!! So here we have it..
Smoked salmon crepes with sour cream and chocolate dipped strawberries in a cointreau custard accompanied by a glass of freshly squeezed orange juice.
Ingredients for Filling :
1 tin smoked scotish salmon
1 small carton Amul cream
1 tbspn finely chopped dill
1 tbs yoghurt
juice of 1 lemon
*cottage cheese paneer made from 1 lt milk
salt,pepper to taste
*To make paneer heat 1lt milk and put in 1tbsp of yoghurt and when it starts boling let it boil till the milk separates and curdle. Let it cool and squeeze out the whey on a cheese cloth or fine meshed strainer.
To make Sour Cream
Tie 2 cup yoghurt (dahi) in a cheese cloth and hang it.
*Hint : I normally tie it to the kitchen sink tap so it drains into the sink.
After about 1 hr take our the thickened yoghurt and mix the cream with this and add juice of half lemon and salt to taste.
Pancakes
Ingredients :
1 cup Maida (refined flour)
1 egg
1 cup milk
1/2 tsp baking powder
1 tbsp butter
pinch of nutmeg
pinch of sugar
salt,pepper to taste
Directions :
Mix all the above to make a thinnish batter. Take a frying pan. Put a little butter and pour a little batter, when the butter starts sizzling. Rotate the frying pan till you get a perfect round,thin crepe.Continue to make crepes like this till batter is over. You should get about 5-6 crepes. Unused ones can be stored in fridge for couple of days.
chocolate dipped strawberries in a cointreau custard
How does one make the Birthday boy feel special !! And fight the morning grumpiness at the same time the mean has to be truly different enough to bring a smile on the face, even if they are not a morning person..
So I searched for something exotic, something difficult to get hold of in our tropical nation paired with a romantic, easy to make desert.
Voila !!! So here we have it..
Smoked salmon crepes with sour cream and chocolate dipped strawberries in a cointreau custard accompanied by a glass of freshly squeezed orange juice.
Ingredients for Filling :
1 tin smoked scotish salmon
1 small carton Amul cream
1 tbspn finely chopped dill
1 tbs yoghurt
juice of 1 lemon
*cottage cheese paneer made from 1 lt milk
salt,pepper to taste
*To make paneer heat 1lt milk and put in 1tbsp of yoghurt and when it starts boling let it boil till the milk separates and curdle. Let it cool and squeeze out the whey on a cheese cloth or fine meshed strainer.
To make Sour Cream
Tie 2 cup yoghurt (dahi) in a cheese cloth and hang it.
*Hint : I normally tie it to the kitchen sink tap so it drains into the sink.
After about 1 hr take our the thickened yoghurt and mix the cream with this and add juice of half lemon and salt to taste.
Pancakes
Ingredients :1 cup Maida (refined flour)
1 egg
1 cup milk
1/2 tsp baking powder
1 tbsp butter
pinch of nutmeg
pinch of sugar
salt,pepper to taste
Directions :
Mix all the above to make a thinnish batter. Take a frying pan. Put a little butter and pour a little batter, when the butter starts sizzling. Rotate the frying pan till you get a perfect round,thin crepe.Continue to make crepes like this till batter is over. You should get about 5-6 crepes. Unused ones can be stored in fridge for couple of days.
Combine the smoked salmon with the cottage cheese ( paneer), dill, salt, pepper and lemon juice and fill the pancakes with this. Top with sour cream.
Chocolate dipped strawberries with cointreau custard
Ingredients :4-6 strawberries
Custard powder
2 bars Cooking chocolate
1 small carton of Amul cream
Directions :
Melt the bar of cooking chocolate in glass bowl in a microwave till semisolid approximately 2-3 min.
Add the cream and whisk till smooth. Dip the strawberries in this and lay out in a bowl.
Make the custard as per instructions on the box and add the cointreau. Serve with strawberries.
