dessert Archives | Foodeva Marsay

This Coconut Panna Cotta, is oh so simple and quick to whip up. Dairy-free and Diabetic friendly, is more reason to enjoy this tropical flavoured dessert.

NOVEMBER is DIABETES AWARENSS MONTH. And the 14TH of NOVEMBER, TODAY, is WORLD DIABETES DAY. I was recently challenged on Instagram, by a local radio DJ, Safeera Kaka from Channel Islam International, to share a diabetic friendly meal. This is one challenge, I gladly participated in, SHUKRAN Safeera.

Growing up, diabetes has always been a much talked about illness. We would always hear of an adult refer to someone having “SUGAR”. As funny as that sounds, it seemed the easiest way for people to describe what their illness was about. Diabetes, has a long history within the generations in my family, like many other South African Indian Families. Statistics show that almost 3.5 million South Africans suffer from diabetes, and another 5 million are pre-diabetic. Sadly, due to a stronger genetic disposition, some 12 percent of the South African Indian population suffer from this dreaded disease.

Diabetes can be controlled by early detection and proper medical management of it, as well as by making good food choices and practising an overall healthy lifestyle. Dessert is always given a bad name, but today I share this Marsay Family Favourite Dessert, that is not only diabetic friendly, but would work great if you on a more rigorous diet plan, like Paleo or banting.

So, I challenge YOU to give this Coconut Panna Cotta recipe a try soon. Even if you are not diabetic, or not following a specific diet, Now here is more reason why dessert should always be enjoyed first.

Coconut Panna Cotta is Served with a Toasted coconut flakes, and macerated strawberries and Kiwi slices.

WHAT IS PANNA COTTA??
This is a traditional Italian Dessert, which means “Cooked Cream”. One of the most simplest of desserts to date, it simply entails, sweetening cream that is cooked on low together with gelatine and flavourings, before being molded. Serving suggestions can vary from anything like fresh fruits, a coulis or even chocolate or caramel sauces. In this recipe today, I have served the coconut panna cotta, with a simple macerated strawberries , slices of kiwi and toasted coconut flakes. You can opt to use more berries, or another type of berry.

Now, Head on into your kitchens, and whip up this creamy coconut panna cotta I look forward to hearing from you, and please do not forget to rate this recipe further down the blog post.

HAPPY “DIABETIC-FRIENDLY DESSERT” MAKING LOVELIES
LOVE MARRIAM

You have to also try this Diabetic-Friendly sweet treat … Gluten-Free Chocolate Pancake

Coconut Panna Cotta-Marsay Family Favourite (Dairy-Free / Diabetic Friendly/ Paleo/ Banting)

Servings: 4-6
Difficulty: easy
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Author: Foodeva Marsay (@foodeva_marsay)

Ingredients:
800 ml (2 cans) Coconut Cream
1/4 teaspoon Almond essence/extract
1/4 -1/3 cup Xylitol (or any sugar substitute)
3 teaspoon gelatine granules
2 tablespoons hot boiled water

Instructions:
~ dissolve the gelatine granules in the water and add it to 1/2 cup of coconut cream
~ microwave this mixture for a few seconds until coconut cream just bubbles
~ Add the rest of the ingredients to a saucepan, and gently heat, on stove top, on low heat.
~ also add in the warmed 1/2 cup coconut cream/gelatine mixture to the saucepan.
~ Warm gently until the cream is mildly hot but not boiling.
~ Blitz this coconut cream for a few seconds, using a blender/hand held blending stick
~ If you plan on serving coconut panna cotta unmolded, then Prepare dessert molds, by coating it with coconut oil or non stick spray, before Filling.
~ Or simply Add the prepared panna cotta to single serving glass jars or bowls
~ Allow to set in the refrigerator for 4-5 hours or overnight, before serving.
~ Serve with macerated strawberries or a mix of berries, and a scatter of toasted coconut. You could also serve this with a mix of tropical fruits cut up.
* To make Macerated Berries, Slices or Cut up Berries, and sprinkle 1-2 teaspoon of Xylitol. Mix well and allow to rest in fridge until needed.

NOTES by FOODEVA MARSAY
> For the molded panna cottas, you can add another teaspoon of gelatine, I like panna cotta to have a slight wobble to it, and not set too firmly like jelly.
> You can opt to use half coconut milk and half coconut cream
> Adjust the Xylitol/Sugar Substitute According to your taste. I started off with 1/4 Cup and Gradually added more.
> To make this as a regular panna cotta … simply use fresh cream instead of coconut cream and flavour with vanilla extract or a vanilla pod as the cream warms. You Can also use Regular Sugar if your diet allows it, and once again adjust to your personal sweetness preference.

TIPS TO UNMOLD PANNA COTTA (@foodeva-marsay) :
> Remove the folded panna cotta from the refirgerator at least 10 mixtures before serving
> Gently run the tip of a sharp edged knife along the top edge of the panna cotta.
> Carefully Invert onto a serving plate. If the panna cotta does not easily release, then, add warm water to a casserole , and insert the molds into it for a few seconds. Then remove, wipe the mold dry to prevent water dripping onto your serving plate, and gently invert the panna cotta. It is best to position the serving plate onto the panna cotta molds, before inverting.

*Kindly Share my Recipes As posted, ©www.marriamsayed.com*

Ccocnut Panna Cotta. Serving suggestions, Unmolded, or served straight from Glass Jars

A sweet pastry Crust, with a perfectly balanced creamy, milky cinnamon infused custard, makes this Milk Tart a favourite dessert to serve in many South African homes.

Often referred to as ‘MELKTERT’, which is Afrikaans for Milk Tart, this classic and traditional dessert has it’s origins stemming from Dutch settlers in Cape Town, way back in the 1600’s. For the last 4-5 years, Milk Tart, has gained popularity far and wide, with even Jamie Oliver once making this dessert trend on Instagram. Yay for us in South Africa, the 27th of FEBRUARY, has been declared as NATIONAL MILK TART DAY. But hey, we South Africans don’t need a particular day to enjoy this age old, proudly South African sweet treat. Milk Tart is present in almost any supermarket, Food Stalls, Market day sales and home industry initiatives. You will find that there are loads of different variations to milk tart, and I now join many food bloggers, to document my family favourite recipe too.

Traditional South African Milk Tart – Marsay Family Favourite

So since my better half, Imran, and I celebrated our 18th wedding anniversary just yesterday, I decided to treat him to something sweet. Who doesn’t enjoy the start of the week that been sweetened so lovingly 😉. The ratio of milk to eggs in milk tart, is higher, thus giving the milk tart custard a more ‘milky’ taste, than a regular custard. Made using everyday ingredients from your pantry, like eggs, flour, milk, cinnamon, cornflour and sugar, you too can be whipping up this version of milk tart, in a jiffy.

Heart Shaped Milk tart ‘Cake’, made for our 18th wedding anniversary😍

I do often get queries about traditional South African Foods or Flavours, from my International readers, and This Milk Tart, most definitely is a CLASSIC/TRADITIONAL South African dessert.

Have You Tried This creamy , milky dessert before??? What are favourite South African dessert/sweet treats that you enjoy? Do drop me a comment below, I love hearing from you. Do give this Simple and Delicious recipe a try, and I’m sure it will soon become your family favourite too.

Happy Milk Tart Making Lovelies
LOVE Marriam

Traditional South African Milk Tart - Marsay Family Favourite

Servings: 1 Large Tart
Difficulty: Easy
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Author: Foodeva Marsay (@foodeva_marsay)

Sugar Cookie Base (Pastry Base)
(@foodeva_marsay), ©www.marriamsayed.com

Ingredients
1/2 Cup Castor Sugar
125 grams Butter
1 Extra Large Egg (or a Large Egg)
Good Pinch of Pink Himalayan Salt
1 teaspoon Vanilla Essence/Extract
2 Cups All- Purpose Flour
2 teaspoon Baking Powder

Instructions
~ Preheat the oven to 180 degrees Celsius
~ Cream together the Butter and Castor Sugar, then beat in the egg, vanilla essence and salt
~ Make a soft biscuit dough with the dry Ingredients.
~ You may rest the dough at this stage, if you prefer.
~ Press the Dough into a large, well greased Tart Pan, or using smaller amounts of dough, press into mini tartlet pans.
~ Prick the surface a few times, with a fork. Blind Bake in preheated oven for 10-15 minutes, until the pastry is lightly golden.
~ Allow the pastry base to cool well, before adding in the filling.

NOTE by FOODEVA MARSAY
You can use this sweet pastry base for any tarts.

Traditional Milk Tart Filling
(@foodeva_marsay), ©www.marriamsayed.com

Ingredients
2 and 1/2 Cups Milk
2 Extra Large Eggs
1/2 Cup Castor Sugar
4 Tablespoon Corn Flour (maizena) + 1/4 cup milk to make a slurry
1/2 teaspoon Vanilla Essence/extract OR Vanilla Pod.
Small Cinnamon Stick
1 Tablespoon Butter
Cinnamon Powder, For Dusting

Instructions
~ Make a slurry of the corn flour, using the 1/4 cup milk
~ Whisk together well, the Eggs, Castor Sugar, as well as the Corn Flour Slurry.
~ Warm the Milk on Stove Top, infusing with the cinnamon stick and vanilla essence/extract/pod, until just before boiling. When warmed, remove the cinnamon stick and vanilla pod(if using)
~ Temper the Egg/Cornflour Mix, by adding a little of the warmed milk to it, and then returning it to the larger batch of warmed milk.
~ Using a Balloon whisk, Whisk as you add in the egg/corn flour slurry, to prevent it clumping up.
~ Allow the milky custard to cook, until smooth and thick in consistency.
~ Remove from stove top, and cool slightly, Follow by whisking in the 1 Tablespoon Butter and a dash of Cinnamon Powder into the prepared milky custard filling, until well combined.
~ Pour the Milky Custard Filling into the prepared Sweet Cookie Pastry Base, Allow to cool slightly so it forms a crust, and sprinkle the top of the tart with more cinnamon powder.
~ Allow to set and chill in the refrigerator overnight, for best results.

*Kindly Share My Recipes as Posted, ©www.marriamsayed.com*

NOTES BY FOODEVA MARSAY (@foodeva__marsay)
> To blind bake, add a layer of Baking beans/rice onto a baking paper, placed onto the pastry base.
> If you prefer not to Blind bake, that is fine too, Simply Press the pastry in to form a proper well indentation, after it is baked, using a pastry mould press, as the pastry will rise during baking.
> If your Custard becomes lumpy, use a sieve to press away those lumps or beat well.
> allowing the Milk tarts to sit longer in the refrigerator, ensure that the moisture is adequately absorbed by the pastry, making it slightly softer and easier to dig into.
> This Milk Tart Filling can be used as a topping/filling in any other sweet treats as well, like pancakes, cakes or cupcakes…YUMMMM

To make a Patterned, Numbered, or Alphabet Shaped pastry, I simply Rolled the dough using more flour for dusting, and placed onto a flat baking sheet. It is easier to cut out the sweet cookie biscuit, whilst the dough is on the baking sheet.
>> Place your Cut out Template of a shape, number or alphabet, onto the biscuit dough, and carefully cut out the dough.
>> Remove Excess dough as you go along, and bake this the same way as mentioned, until lightly golden.
>> Carefully remove shaped biscuits, and allow to cool properly.
>> To fill with milk tart filling, it is advisable to make the filling a day before and allow to cool and set a bit in the refrigerator, before attempting to pipe it onto the shaped biscuit bases. You can also add Gelatine to the filling for a firmer finish. Decorate as desired. Allow to further set in the refrigerator before serving.

A sweet Treat at the end of an Indian Meal, is almost always a given. This Burfee Sojee, is easy to prepare and hits all the right notes on the sweet decadence scale.

Burfee is one of my, and my better half Imran’s, favourite amongst the Indian sweetmeat range. So being rather careful with our diets, Hubby dearest, one evening asks for a “sweeto meeto” (Imran’s Terminology for a ‘little sweet treat’ after a meal 😆). And since I had rid the kitchen of any temptations, I decided to treat him to this quick whip up of Burfee Sojee, sometime late last year. A slight change from a regular Sojee, this quick and easy Burfee Sojee is eggless and made for a delightful dessert. With various experimentations, I have settled on this recipe I Share with you today. I do hope you give this Burfee Sojee a try, and I look forward to hear from you in comments.

Do you ENJOY Sojee? Don’t forget to also try out my CUSTARD SOJEE , which is amazingly heavenly as well.

HAPPY ‘Burfee Sojee’ Stirring

LOVE MARRIAM💕

BURFEE SOJEE (BURFEE SEMOLINA HALWA)

Servings: 6-8
Difficulty: Easy
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AUTHOR: FOODEVA MARSAY
(@foodeva_marsay)

INGREDIENTS
150 grams Butter
1 and 1/2 Cups Semolina/Tasty Wheat
1/2 Cup Klim Powder (milk powder)
1-2 teaspoon Green Cardamom Powder (elachie powder)
2-3 TablespoonPowdered Almond OR Sliced/Nibbed Almonds
1 Cup Boiling Water
1 Cup Fresh Cream
1 Can Condensed Milk

To Serve:
DESSERT CREAM AND COLOURED ALMONDS/PISTACHIOS/ROSE PETALS

INSTRUCTIONS:

~Whisk together Condensed Milk and Fresh Cream. Warm slightly and Keep aside until required.
~ Melt the butter in a large enough pot, on medium heat .
~ Add in the Semolina/Tasty Wheat, the Klim Powder(Milk Powder), Cardamom Powder and Almonds.
~ stir until butter is absorbed for 1-2 minutes, ensuring the semolina doesn’t brown.
~ Carefully add in the 1 Cup of Boiling Water and stir well until semolina absorbs the liquid.
~ Now add in the Warmed Condensed Milk and Fresh Cream and keep stirring until all the liquid is absorbed.
~ Using the back of a spoon, you can press out any lumps, as the wet ingredients is absorbed, the consistency of the sojee will even out.
~ Keep stirring the Sojee for +/- 10-15 minutes and the sojee will eventually leave the sides of the pot and spoon.
~ Lower heat and allow to gently cook covered until done, for a further 5 minutes stirring in between to ensure the sojee doesn’t catch at the bottom of the pot, and the butter begins to surface.
~ Serve Sojee Hot, with a drizzle of Dessert Cream and chopped/slivered Coloured almonds/pistachios

NOTES BY FOODEVA MARSAY
* If you prefer a richer end result, you can up the butter amount to 250 grams.
* Add the initial stages when the semolina is cooking, you can add in a few strands of saffron and sultanas (optional).
* Add a cap of Rose essence/rose water to the wet ingredients if you enjoy your regular Burfee with a rose taste.
* You May use any brand of Milk Powder you prefer.
*Kindly Share my Recipes as Posted, ©www.marriamsayed.com*

THICK, CREAMY AND LUSCIOUS, THIS TROPICAL SAGO DESSERT, WILL HAVE YOUR TASTEBUDS VISIT A TROPICAL ISLAND WITH THE VERY 1ST SPOONFUL.

WOOHOO….WE MADE IT INTO THE NEW YEAR…2018!!! HAPPY NEW YEAR DEAREST READERS AND FRIENDS?. HERE’S wishing you a prosperous 2018, that TREATS YOU AND I WELL. I hope to keep bringing you more inspiration for your tables, diy’s, and some travel news too. Talking about travels, the end of 2017, my timeline on most of my social media platforms, had been inundated with gorgeous travel pics. And Island getaways, seemed to rank high on those platforms. This had me reminiscing the 2 Island getaways hubby and I enjoyed in 2016 and 2017, to Thailand and Bali respectively. For those that haven’t been to an island getaway as yet, add them to your travel bucket list. I still have a few more on my travel bucket list.

Imagine simply enjoying a quiet day, sprawled on your lounger/beach towel, with a gentle breeze, ruffling through your hair. Add to this an ice cold coconut/ tropical flavoured smoothie/mocktail, that has been prepared for you to enjoy, whilst you soak up the sun and go dive into the refreshing azure waters.

Iced Cold Coconut Water, Phuket, Thailand, 2016

OK OK >> Wakey Wakey now… yeah you right back in front of your smartphone/computer, reading FOODEVA MARSAY’S , 1st blog post for 2018. But worry not, I bring you this sweet treat, in the form of a dessert. This Tropical Sago Dessert, will have your tastebuds believe they are on some beautiful island, and will also wow your family and friends at your next entertainment do?.

Now sago dessert, is one of South Africa’s favourite dessert, and has been made for years with recipes being passed down the generations. A typical sago dessert, entails using a can of cocktail fruit/ or peaches, with dessert cream and condensed milk, added to cooked and cooled sago pearls. But with this one, I decided to re-live those island days one balmy afternoon on the highveld, and incorporated a twist of tropical flavours, that are most commonly found on most islands. Flavours like… coconut, pineapple and mango.

Enjoying Thailand Mango at the poolside, expertly carved like the Thai folk do, by my Hubby dearest?. Phuket, Thailand, 2016

This Summer, like every Summer, the stringless Mango have come into season in South Africa, and are one of my favourite fruit this time of the year. I knew I had to somehow incorporate these flavours into a dessert. So that balmy afternoon late last year, had me craving some chilled sago dessert, just like my sister-in-law AFSANA SAYED, always prepares. She always makes this best, and since I had not come right on a few other occasions with this dessert, I once again called her up for advice. A HUGE SHOUT OUT TO YOU AFSANA, SHUKRAN FOR GUIDING ME, ON MAKING THE SAGO BIT PERFECTLY.

I can now proudly say I have perfected this sago dessert, and now share with you my favourite tropical sago dessert, for you to try soon.

So until your new year resolution to lose weight truly kicks in, Go put on that sunhat, and head on out into the sunshine, relax and enjoy a serving of this lush, and creamy tropical sago dessert.

Love Marriam

Drop me a comment to let me know… “WHAT IS YOUR FAVOURITE SUMMER FRUIT OR DESSERT TO ENJOY ON HOT BALMY DAYS?”

Do also take a look at these easy summer dessert ideas >>> CUSTARD AND JELLY REVIVED AND CREAMED FRUITS .

Tropical Sago Dessert

AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

INGREDIENTS

1 Cup Sago Pearls ( Soak in 1 cup of Warm Water for 20-30 minutes)

2 Cups Milk

1 Cup Water (+/- , for adding gradually)

1 Can Condensed Milk

3/4 Cup Dessert Cream (Small can)

3/4 Cup Coconut Cream

1/2 Cup Crushed Pineapple (syrup drained) or finely chopped Fresh Pineapples

Stringless Mango, Cranberries and Toasted Coconut flakes to serve (Amounts as preferred)

INSTRUCTIONS

? Add the soaked sago pearls to a pot on medium low heat, and add in 1 cup of milk at a time.

? Allow the sago pearls to thicken as it cooks.

? Keep stirring and adding milk and water, gradually, until the sago pearls take on a translucent appearance. Should take +/- 12-15 minutes

? When Done, allow the sago to cool for 10 minutes.

? When cooled, add in the condensed milk, dessert cream, coconut cream and the crushed pineapples.

? Scoop the sago dessert into individual serving glasses, or pour into one large glass casserole dish.

? Refrigerate for 1-2 hours.

? To Serve: top the sago dessert with chopped mango, chopped cranberries, and toasted coconut flakes.

? BEST ENJOYED chilled on the day of preparation.

NOTES BY FOODEVA MARSAY:

? You may substitute Sago pearls (Starch Made from the pith of tropical palms), with TAPIOCA PEARLS (Starch from Cassava Crop).

? To Make the traditional sago dessert, omit the coconut cream, pineapples, mango, cranberries and toasted coconut. INSTEAD, simply add a can of drained fruit cocktail or peach slices.

? To ensure the dessert remains thick and luscious, don’t forget to drain off excess syrup from canned fruits. It is also a good idea to have the canned fruits, chilling in the fridge, and add the drained fruit, just before serving.

*Kindly share my recipes as posted, ©www.marriamsayed.com*

Individually served Tropical Sago Dessert

Sweet Vermicelli is a simple and sweet dish, that can be prepared in a jiffy. Delicately flavoured with Cinnamon and Cardamom, you can now serve dessert in half an hour or less.

Sweet vermicelli, sometimes referred to as seviyan, or In many Urdu Speaking families, this sweet dish can also be called Jardah. The latter is what I had grown up referring to this sweet vermicelli as. I can’t help but become nostalgic whenever I make this. It was one of my late mum’s favourite, and she had a knack of making THE MOST DELICIOUS JARDAH. I was taken down memory lane yet again recently, when I made this Sweet vermicelli, and I even had my better half arguing that my MUM made this Best, and I won’t argue with that. Well, we do learn from our mum’s after all, The time and Dedication our Mum’s put into teaching us the simple techniques of cooking/baking, are undoubtedly, the stepping stones into any culinary world we hope to travel into. Such are Foodie Memories, Some that hang onto your heartstrings, with special memories etched in them.

Now, Sweet Vermicelli, may be commonly known as a Pakistani or Indian type of sweet dish. But, did you know, That even in the middle east, there is a similar sweet dish. In Iraq, you will find Halawat Sha’riyya (Sweet Golden Vermicelli), whilst in the United Arab Emirates, it is Balaleet that graces many a table during Ramadaan, or a lazy weekend Brunch. I love how so many dishes the World Over have similar techniques and ideas.

So with it now officially being Summer Months here in South Africa, apart from the glorious African sunshine, I think it’s time to allow the Golden Sweetness of this Sweet Vermicelli, to grace your tables too. Especially, since it takes just 5 important steps during the make up of this sweet treat. Have a look at this Step by Step Tutorial collage, it basically entails..

Melting the butter
Adding the Vermicelli
Browning the Vermicelli
Adding in the Water and Sugar
Finally, simmering on the lowest heat setting, before you can enjoy

EASY PEASY….

Now that you have a basic idea of how to go about preparing this sweet dish, You can find my recipe below.

HAPPY GOLDEN SUMMER DAYS, with a dash of SWEET VERMICELLI too?

?LOVE MARRIAM?

Sweet Vermicelli

AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

INGREDIENTS

2 and 1/2 Cup crushed Vermicelli
100 grams Butter
1 cinnamon stick
1/4 teaspoon Cardamom Powder
3/4 Cup Sugar
1 1/2 Cup Boiled Water

INSTRUCTIONS

~ Melt the butter in a large enough pot
~ Crush the Vermicelli with hands, so they are smaller in size
~ Add the Cinnamon stick to melting butter
~ Now Add in the crushed Vermicelli, and mix through the melted butter
~ Sprinkle on the cardamom powder, stir through and allow the Vermicelli to brown.
~ Carefully add in 1 cup of the boiled water
to the pot and follow immediately with the sugar
~ Lower the heat on stove, and allow the Vermicelli to slowly absorb the liquid.
~ Gradually, Keep adding more water from the 1/2 Cup Water left.
~ Once the Vermicelli has softened, it is ready to be enjoyed.
~ Serve with chopped roasted almonds or pistachios and a drizzle of cream (optional)

NOTES BY FOODEVA MARSAY
* When Browning the Vermicelli, remember the darker the colour of the vermicelli at this point, the darker the end result will be. You can brown to a lightish pink for a lighter end result.
* When adding water, take care as it does splatter and create lots of steam, if you more comfortable, move the pot away from heat source and carefully add the water.
* You can up the Sugar slightly more if you like a very sweet end result.
* Add in chopped almonds, raisins/sultanas or coconut to the Vermicelli during cooking stage, for a more Luxurious Sweet dish.
ENJOY

*KINDLY share my recipes as posted, ©www.marriamsayed.com*

A simple vanilla sponge cake recipe, that every baker should have in their recipe file. Easy to whisk up, this soft, moist vanilla sponge cake will soon be your family favourite too.

I haven’t baked a cake in a long while. Reason being, trying to exercise some restraint?. But then again I hadn’t baked a cake for EID-UL-FITR, when many homes try to deck their tables with at least one show-stopper cake. This is such a futile practise in my home, because nobody ever looks for an extravagant cake at the end of all the festivities of Eid. After all, there is always too much other baked and cooked goodies on our EID tables. So I had promised my Hubby dearest, that I would bake us a cake after EID. And the sweet toothed hubby, was only too thrilled when I combined his favourite dessert treat, CUSTARD, and a sponge cake.?

This idea, I take from a very common dessert/sweet treat among South Africans, A Venetian Wafer but better known in South Africa as a CUSTARD SLICE. Although that dessert is made of a biscuit like dough, I choose to make it with a Simple Vanilla Sponge Cake instead, and followed with topping with a thick custard. This was the perfect time for me to make use of my newly bought set of Wilton, Easy Layers Loaf set, which I got from the Lakeland (UK) Store when I lived in Bahrain. OMG… I so need that store brought to South Africa. As long as hubby doesn’t eye every purchase I make?. These baking pan sets also come in a round set as well, and this makes the layering of cakes oh so much easier, than slicing them on your own. All I had to do, was whip up my cake batter, and fill them into these layer pans and bake.

My Set of Easy Layers Loaf Pan from Wilton at Lakeland in Bahrain

Once I baked the Simple Vanilla Sponge Cakes, I turned them out and cooled well, before topping with a thick custard I prepared. I do hope you give delightful recipe a go, and wow your guests at your next party, hey…why not make it ‘YOUR SHOW STOPPER’ on your dessert/tea table.

Happy Baking Lovelies

Love Marriam

Simple Vanilla Sponge Cake Topped With Custard

Difficulty: Medium
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Author: Foodeva Marsay (@foodeva_marsay)

INGREDIENTS : (For The Sponge Cake)

1/2 Cup Vegetable Oil

2 Extra Large Eggs

1/2 Cup Sugar

2 teaspoons Vanilla Essence/Extract

1/2 Cup Milk

1 and 1/2 Cups All-Purpose Flour

1/4 teaspoon Salt

2 teaspoon Baking Powder

INSTRUCTIONS:

? Preheat the Oven to 175 -180 degree celsius. Prepare Pans by Spraying with a non stick baking spray.

? Using a Hand-Held Electric Beater, Whisk together the OIL, EGGS, SUGAR AND VANILLA.

? Beat these well, until Light Pale in colour and sugar is dissolved.

? Add in the Sifted Dry Ingredients, and Add the Milk in two parts, and continue whisking until well blended and smooth batter achieved.

? Pour into baking pan, and Bake for +/- 20 mins, or until browned and skewer comes out clean.

? Once done, cool for 5 minutes in pan and gently turn out onto a wire rack to cool.

? *NOTE* This Batch is perfect for 1 Loaf, 1 Small Square Cake or 12 Cupcakes. And this recipe can be easily doubled or tripled for large cakes.

*Kindly share my recipes as posted, ©www.marriamsayed.com*

THICK CUSTARD

INGREDIENTS:

Author: Foodeva Marsay (@foodeva_marsay)

? 1 Litre Milk

? 1/2 Cup Sugar

? 2 teaspoon Vanilla Essence

? 8 Tablespoon Custard Powder (dissolved with enough water to make a thin custard paste ‘slurry’).

INSTRUCTIONS:

? Heat the Milk, Vanilla essence and Sugar in a large enough saucepan.

?When Milk is hot and Sugar is dissolved, Add in the Custard paste Slurry.

? Keep Stirring the Custard, until it reaches a Thick consistency, and boils for a few seconds.

? Take Care not to let the milk custard mix scorch at the base of saucepan, and continued stirring will ensure no lumps form.

? The Custard is now ready to be Used.

? I divided the custard amount, and Coloured them green, pink and left one batch the original. But you can leave the custard as is if you prefer.

Tri-Coloured Thick Custard For topping the layers of Sponge Cake

*NOTE* If you want to cool the custard slightly before topping onto cake, Cover the top of the custard with a plastic film/cling wrap (Allow the plastic to rest onto the custard surface), this helps in not allowing a crust to form of the surface, which if mixed into the custard later will cause it to be lumpy. *kindly share my recipes as posted, ©www.marriamsayed.com*

*NOTES TO ASSEMBLE THE CAKE AND CUSTARD by Foodeva Marsay*

Add a dollop of Custard to the centre of your serving Platter, where you will position the 1st layer of vanilla sponge cake.
Spread this custard evenly along the length, the size of the cake, this ensure the cake is held in place and serves as a kind of ‘glue’ for the base of the cake.
Place the 1 st layer of sponge cake, Top this with a generous amount of custard, just enough so as to not drop down along the sides too much.
place the next layer of sponge cake, top again with custard.
lastly add the last layer of sponge cake and once again top with the remaining custard. Take care not to add too much custard that it drips down the sides.
You can now add any the of deco you prefer on the top. I have used here, a drizzle of chocolate ganache (2 Tablespoon Cream and Dark Chocolate _ melted until dissolved.). I also added strawberries that I halved, and a scatter of sliced pistachios.
This cake tastes wonderful, if allowed to rest for a few hours in the fridge, and brough back to room temperature before serving time. You can also serve it along with an extra amount of pouring custard, or is perfect as is.

*Kindly share my recipes as posted, ©www.marriamsayed.com*

Simple Vanilla Sponge Cake Topped with Tri-Coloured Custard

Custard and Jelly….The Rich creaminess of a custard and the cool, fruity flavours of Jelly, is one of the most simplest of desserts, that seems to hit the right note everytime.

Hey Readers, with this Post, I aim to reach some of my Blogger friends, as well as my followers via Email, as It may be lost to you as I share this On my Facebook Page. Do connect with me on links on the top of the page, especially via Foodeva Marsay Facebook Page and Instagram, where I do share tips/diy/inspiration.

So with it being Ramadaan, many families tend to look for a sweet treat, and a cooling dessert to enjoy at the end of their day long fast. But Custard and Jelly, is by no means, just a Ramadaan treat. How could you possibly serve this common little dessert at any other function you may wonder, so let me quickly show you 2 ways to “REVIVE” this simple dessert.

The 1st pic I share with you, is a rather old pic, shows how long I have been doing this, that I thought let me just share it as is.

1: DIY Idea… How to Angle Jelly at a Slant.

(@foodeva_marsay)

www.marriamsayed.com

~ Simply fill a Glass/Dessert Vessel, Halfway-up, with cooled Jelly (prepared as per pack instructions). (Reserve and set a little bit of jelly in a regular way, for deco later)

~ It may be easier to place the muffin tin into your refrigerator, and then place the glasses at an angle, while in the refrigerator.

~ Carefully lay the glass into a muffin tin cup, and let the glass fall back enough, to create a slant to the jelly.

~ Use Paper towels/dish towels, to help protect your glasses, and also help with height adjustments for the slant.

~ Allow the jelly slant to reach 3/4 way up the glass, leaving room to decorate later.

~ Once Jelly has set at an angle in the refrigerator, you can stand the glass/dessert vessel, back to its upright position.

~ Now all that is left to do, is fill the remaining, angled gap with custard.

~ * NOTE, if you are planning on using a homemade custard, do ensure the custard is completely cooled, before adding to glass, as the hot jelly will melt the angled set jelly.

~ * Ready Store bought custards also work perfectly.

~ Just before serving , Decorate the top with dessert cream and some grated, (reserved), jelly.

You could also use this idea for a mousse/cheesecake filling, that requires use of a set jelly.

ENJOY!!! (Foodeva Marsay ?)

2: Taking Custard and Jelly to ‘New Heights’

(@foodeva_marsay)

www.marriamsayed.com

Gone are the days when custard is served in bowl, with a plonk of Jelly on top?. Here is How I revived this age old favourite, to add more appeal to the eye. Remember , “we eat with our eyes 1st, so 1st Impressions do count? ”

~ Prepare Jelly as per pack Instructions and set into a regular casserole/bowl.

~ Once again make use of a decorative glass in which to serve your dessert, single servings are the way to go these days.

~ Prepare your custard, fill into the glasses and let set/cool in the refrigerator.

~ To Serve, Simply add a little canned/fresh fruit of choice, and then place a few cubes/scoops of Jelly on top of the fruit, and finally drizzle on some Dessert Cream. Try adding these to create height that you are aiming for.

~ Add a tiny mint leave as final deco before serving.

~ *NOTE you can thin out dessert cream to assist with easier drizzle, by adding a tiny dash of water to it, and mixing well before use.

ENJOY ( Foodeva Marsay ? )

How do you serve your custard and jelly?? I do hope you give these ideas a try sometimes, and I look forward to all your feedback.

Umm Ali is one of Egypt’s most famous dessert. And my love affair with Umm Ali, began not in Egypt (still on my Travel Bucket List), but rather in Dubai. The 1st time I tried this Rich and Creamy Dessert, some 6-7 years ago while on a Dhow Dinner Cruise on the Dubai Creek, I was Bowled Over. I have since enjoyed this dessert at various Middle Eastern Restaurants in Bahrain and other countries.

Peculiar Name you would say for a dessert, as “Umm Ali” Literally means “Mother of Ali” in Arabic. Now there are a couple of versions of how this dessert got its name.

The 1st rather Un-savoury Legend has it that Umm Ali was the first wife of the Sultan Ezz El Din Aybek. When the sultan died, his second wife had a dispute with Umm Ali over whose son would be the successor to the Sultan. Hatching a plan to kill the second wife, it is believed that Umm Ali made this dessert and distributed it among the people of the land, to celebrate her death .

This Second version is what I rather prefer, Legend has it that a sultan started to feel peckish during a hunting trip on the Nile delta and had stopped for food at a poor village along the way. Umm ‘Ali, being the best among the local cooks, was called upon to prepare her best dish. She filled a large pan with the little she had – scrapings of stale wheat flakes with bits of nuts and put it in the oven together with milk and sugar. When the Sultan asked about the dessert, and was told it was an Umm ‘Ali preparation, he thought the name of the dish was just that…Umm Ali….And I guess that is how the name stuck ?. So whichever of the above legends you take a liking too, I believe this dessert will also bowl you over.

My version of Umm Ali is simple to prepare, a dessert that is best enjoyed either warm(in colder weather) OR perfect served cold as well (In Summer). To me, Umm Ali is a marriage between two wonderfully different flavours of desserts, that is, the good old creaminess of a “bread pudding” and a sweet/nutty combination of a “Baklava”.

Do give this one a try, It has become my Family Favourite, for anytime of the year. As is customary to share something sweet on receiving good tidings, what better time to share this recipe, than right now. Today marked the beginning of Ramadan, The 9th month on the Islamic Calendar, a month in which Muslims throughout the World, fast from dawn till sunset and refrain from consuming food, drinking liquids, smoking, and engaging in sexual relations. Spiritual rewards (thawab) for fasting are also believed to be multiplied within the month of Ramadan. Fasting for Muslims during Ramadan typically includes the increased offering of salat (prayers) and recitation of the Quran. Muslims are also instructed to refrain from sinful behavior that may negate the reward of fasting, such as false speech (insulting, backbiting, cursing, lying, etc.) and fighting. Ramadan is a month that brings much Blessings to an Individual and their Homes.

To all my Muslim Friends, Ramadan Mubarak to you and your loved ones, May Allah accept all our fasts and Prayers, In Sha Allah, Ameen.

Stay Blessed,

Happy Dessert Making

Love Marriam

A Step by Step Depiction on How To Make Umm Ali

Umm Ali (Croissant Pudding)

Servings: 6-8
Difficulty: easy
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Author : Foodeva Marsay

(@foodeva_marsay)

Ingredients

3 Large OR 4 Mini Butter Croissants

4 Cups Milk ( 1 litre)

3/4 Cup Cream ( Either Dessert Cream OR Thick Fresh Cream)

1/2 Cup Condensed Milk (Or to Taste)

2 Tablespoon Rose Water

1 teaspoon Cardamom Powder

2-3 Tablespoons of Flaked Almonds, Sultanas, Pistachios Sliced, Each

Instructions

~ Preheat Oven to 180 degrees Celsius, and prepare a baking sheet covered in Tin Foil onto which to place the casserole.

~ Lightly grease a small to medium sized Rectangular Casserole with butter

~ Warm the Milk, Cream, Condensed Milk, Rose water and Cardamom Powder on a medium heat, no need to boil it.

~ Break the croissants into bite sized pieces, and layer this into the casserole, it is fine if it crumbles

~ Pour 1 and 1/2 cups of the warmed liquid, over the croissants, and scatter the dish with Sultanas, Flaked Almonds and Pistachios.

~ Carefully pour the rest of the Warmed Liquid all over the the dish.

~ Place the Casserole onto the prepared Baking Sheet, and bake in oven on the centre rack, for approximately 20-30 minutes, or Until Lightly golden on top.

~ Take care note to over bake the dish, as it will dry out. After removing from the oven , allow the dish to cool for 5 minutes, before serving into small dessert dishes.

~ Best Enjoyed warm (OR at Room Temperature), with a sprinkle of Chopped Pistachio Nuts

ENJOY!!!

www.marriamsayed.com

*NOTES BY FOODEVA MARSAY*

~ This dessert is perfect for excess Croissants you may have, Keep them in the fridge/freezer, bring back to room temperature and use as stated in recipe.

~ You may add more Sultanas, Flaked Almonds and Pistachios, to your liking.

~ I Use The Tin Foil onto a Baking Sheet, to help catch any spills that may occur from the gently bubbling liquid while in the oven, “No Need to cry over Spilled Milk ;-)”

Now you have to have a willpower of steel to be able to resist my Peppermint Tart Fridge Dessert….I know I don’t?. Easy and Quick to Prepare ahead, Dessert time will be Hit at your next entertaining venture.

This is one of my Favourite Desserts and rather easy to prepare, I had completely forgotten to have this blogged, And thanks to Sameera Mahomed and the rest of the lovelies on my Facebook, who made me realise I hadn’t posted this one. Thank YOU lovelies for the heads-up, This one is for you all?.

Happy Peppermint Dessert Making

?Foodeva Marsay?

Peppermint Tart Fridge Dessert

Difficulty: Easy
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Author : Foodeva Marsay

(@foodeva_marsay)

Ingredients and Instructions
500ml Fresh Cream
1/2 Cup Caramel Treat
2 Tblsp Castor Sugar
~whip cream,gradually adding the sugar
~stir through the caramel treat to remove lumps, before gently folding into the whipped cream
~flavour the cream/caramel mix with 1-2 drops of Peppermint Essence (shhhh, It’s a Foodeva Marsay Secret?)
1 – 2 packets Tennis Biscuit (this is a coconut variety biscuit)
Slab of any mint chocolate (Peppermint Crisp/Mint Crisp/AeroMint)
All that’s left to do is layer.
~in a greased casserole dish, start off by layering the 1st row of Tennis Biscuits
~follow with a layer of cream/caramel mix
~top with some Grated Mint Chocolate
~keep at the layering until you end with a layer of Cream /Caramel mix right at the top.
~decorate as desired and finish off with a grating of Mint Chocolate.
~refrigerate overnight until set.
~top with fresh mint leaves just before serving.
ENJOY!!! (Foodeva Marsay/Marriam S)

*NOTES BY FOODEVA MARSAY*
* I Have used 1/2 can Caramel Treat with success many a times, This recipe also works well with a regular Lotus Biscoff.
* The longer the dessert sets in refrigerator the better it tastes ?
* Works well either Set into a large casserole OR in single servings.
* With Single serving options and the smaller shot glass Servings (as in pic further below), I have crushed the Tennis Biscuits before layering as above.

www.marriamsayed.com

*KINDLY SHARE MY RECIPES AS POSTED HERE, SHUKRAN/THANK YOU *

Below, are just 2 very old pics, worth sharing in order to give an idea, how else this dessert can be served.

Layered whole biscuits and dessert toppings into a casserole.

I served these once, in a sot glass. Biscuits had been crushed to add the layers.

The Aroma of these Easy Chocolate Brownies, will captivate you from the moment you begin preparing it right through until baking. This is one Brownie Recipe that will soon become your family favourite like it is mine.

All you need is love. But a little chocolate now and then doesn’t hurt.

~Charles M. Schulz~

I fully agree with that quote, when it comes to Chocolate…Resistance is Futile. Once in a while I treat myself to Choccies, and when it comes to dessert, You guessed right, I would reach for a chocolate one 1st?. Now Chocolate Brownies is the most well known sweet treat, no matter where in the World you are. I remember enjoying these growing up, and now as I blog, and many trials later, this is my most easiest and yummiest Brownie to date.

I have also been contemplating, for a while now, to make the ‘Brownie Bowl”, so this time round I gave it a try. What is a Brownie Bowl, You May Ask, well it just your regular brownie batter, shaped into a Bowl and this is served with a scoop of Ice-Cream in it…Genius Life Hacks I tell you ????.

I made my Brownie Bowl slightly differently, using a Wooden Pastry Press. I simply Pressed in the baked Brownie (made them in a muffin tin this time), when I removed them from the oven.

Wooden Pastry Press used to Indent Brownies into Bowls

Find below my Recipe for Brownies, looking forward to all your feedback.
Happy Brownie Making Lovelies
?Foodeva Marsay?

Easy Chocolate Brownies

Difficulty: Easy
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Author : Foodeva Marsay (@foodeva_marsay)

Ingredients
250 grams Butter/Margarine
1/2 Cup Cocoa (sifted)
1 and 1/4 Cup Sugar
4 Eggs
1 Cup Flour
1 and 1/4 teaspoon Baking Powder
1 teaspoon Vanilla essence

Method
~ Preheat the Oven to 180 degrees Celsius
~ Prepare Tins/Dish you intend to use, by spraying with non-stick baking spray.
~ In a saucepan large enough to mix all the ingredients, Melt the Butter.
~ when butter is melted, stir in the sifted cocoa.
~ Now remove this from stove top, and mix in the Sugar.
~ using a wooden spoon, beat in the Eggs, mixture will thicken slightly.
~ Now add the sifted Flour and Baking Powder, mix through well and lastly add the Vanilla Essence.
~ you should have a smooth and shiny brownie batter.
~ Pour into prepared tin/dish, and bake for approximately 20-25 minutes, or until Brownie springs back when lightly touched.

* if batter is poured into a square dish, Slice into squares/bars while still warm.

* For Brownie Bowls – Pour batter 3/4 way up into prepared muffin tins, bake as stated, when removed from Oven and while Brownie is still in muffin tins, lightly grease the Pastry Press and add just enough pressure to form a “Bowl” indentation into the Brownies. **NO PASTRY PRESS??? Simply spray the bottoms of another Muffin tin, and press into hot brownies when removed from oven.

* these can also be made into single servings, by pouring Batter into a Square Muffin tin mould.

* These brownies can also be frozen and simple brought back to room temperature, and enjoyed as is, or warmed slightly before enjoying.

~ To Serve: Dust lightly with sifted Icing Sugar, OR Ice with a chocolate Icing OR serve with a scoop of Ice-Cream in the Bowls.

* Kindly Share My recipes as Posted or with a Link back to www.marriamsayed.com *

Easy Chocolate Brownie "Bowl"? — Easy Chocolate Brownie “Bowl”?

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