Guilty and Creamy!

DECCAN CHRONICLE.
Published Dec 8, 2017, 12:19 am IST
Updated Dec 8, 2017, 12:19 am IST
It’s the perfect season to spread some cheer and sink your teeth into these delectable Christmas treats.
Chifferi Rigati With Cheese
 Chifferi Rigati With Cheese

Chifferi Rigati With Cheese

Ingredients
 2 cups, chifferi rigati
 2 tablespoons, butter
 2 tablespoons, all-purpose flour
 2 and a half cup, milk
 ¼ cup cream
 ½ cup, cheddar cheese, grated
 ¼ cup, mozzarella cheese, grated
 ¼ teaspoon, sage leaves, finely chopped (optional)
 Salt and pepper to taste
 Sage leaves, dried oregano, chilli flakes for garnish (optional)

 

Method

  •  Cook pasta as per packet instructions.
  •  In a pan, melt butter, add flour and mix very well making sure that there are no   lumps. 
  •  Add milk and whisk thoroughly until it’s blended and there are no lumps in it.   Simmer for a minute.
  •  Add sage, cream cheddar cheese, mozzarella cheese; season with salt and   pepper and mix. Cook for another minute until the cheese melts and it is rich   and creamy.
  • Add boiled pasta and mix well. Dish out in a bowl, garnish with some oregano, chilli flakes and sage. Serve hot.

Prune Chocolate cakePrune Chocolate cake

Prune Chocolate cake

Ingredients
 2 cup all-purpose flour
 1 large egg, beaten
 6 tbsp butter (90g), cut into cubes
 1 ¼ cup of boiling water
 1/3 cup dark brown sugar
 1 tsp baking powder
 ½ tsp baking soda
 1 cup chopped pitted prunes
 1/2 cup chopped dark chocolate

Method

  • Grease a 9 inch round cake tin with butter and line the base with parchment paper. Pre-heat your oven to 170 degree celsius.
  • In a medium bowl, combine prunes, butter and boiling water and mix well. Let it stand at room temperature until its cools. 
  • Sift flour, baking powder, baking soda and salt in a large bowl. With a wire whisk, stir sugar in.
  • Once the date and water mixture reaches room temperature, stir in a beaten egg but make sure water is not hot else egg will get poached.
  • Stir wet ingredients into the flour mixture and mix with spatula just until the  flour is moistened and no lumps of flour remain in the batter.
  •  Add the chocolate and mix well.
  •  Pour batter into the prepared tin. Bake for about one hour or until the toothpick   inserted in the centre comes out clean.
  •  Cool the cake on a wire rack at room temperature before covering with the   chocolate ganache or serve it just like that.





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