Rainbow Smoothie

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Rainbow Smoothie



  • 1 frozen banana
  • 1/2 cup greek yogurt, vanilla or plain
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen strawberries
  • water or liquid for blending


  • 1 frozen banana
  • 1/2 cup greek yogurt, vanilla or plain
  • 1/2 cup frozen peaches
  • 1 small orange
  • 1/4 cup frozen mango
  • water or liquid for blending


  • 2 frozen bananas
  • 1/2 cup greek yogurt, vanilla or plain
  • 1 cup frozen pineapple
  • water or liquid for blending


  • 2 frozen bananas
  • 1/2 cup greek yogurt, vanilla or plain
  • 1 handful (or more) spinach
  • 1 cup frozen pineapple
  • water or liquid for blending


  • 2 frozen bananas
  • 1/2 cup greek yogurt, vanilla or plain
  • 1 cup frozen pineapple
  • small amount of blue food coloring
  • water or liquid for blending


  • 1 frozen banana
  • 1/2 cup greek yogurt, vanilla or plain
  • 1 cup frozen mixed berries
  • water or liquid for blending


  • 1 frozen banana
  • 1/2 cup greek yogurt, vanilla or plain
  • 1/2 cup sliced beets
  • 1 cup frozen strawberries or raspberries
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st. patrick’s day recipes desserts

Lazy Grasshopper Dessert Pudding
makes 4 servings
adapted from Pillsbury recipe

2/3 cup crushed chocolate wafers (Oreos):
2 cups vanilla pudding (1 box)
2 Tablespoons creme de menthe
1 Tablespoon creme de cacao
1 cup Whipped Cream

Spread 1/3 cup of the chocolate wafers evenly over the bottom of the 1 quart dish.
In a small mixing bowl, combine the prepared vanilla pudding, creme de menthe and creme de cacao. Layer pudding mixture  then some whipped cream, then more cookie crumbs. Repeat this layering once more.
Chill in refrigerator for at least 30 minutes
or until serving time.

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Dessert – Orange Cardamom Madeleines

orange cardamom madeleines


  • 1/4 cup (1/2 stick) unsalted butter, plus more for pan365 Everyday Value® Organic ButterEveryday Savings: $4.49 per 16 oz
  • 1 tablespoon good-quality honey
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 2 large eggs365 Everyday Value® Large White EggsEveryday Savings: $2.99 per 12 ct
  • 3/4 cup confectioners’ sugar
  • 1 teaspoon finely grated orange zest, plus 2 tablespoons strained orange juice


  1. 1. Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
  2. 2. Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
  3. 3. Preheat oven to 325, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap, and refrigerate 30 minutes.
  4. 4. Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack; let cool slightly. Unmold cookies onto rack, and let cool completely.
  5. 5. Make the orange glaze: Stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container up to 3 days.
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Cream Scones with Currants

FAGE TOTAL PLAIN GREEK YOGURTA protein-rich and delicious way to elevate your favorite recipes.

  • 3/4 cup plus 1 tablespoon cold heavy cream
  • 1 large egg365 Everyday Value® Large White EggsEveryday Savings: $2.99 per 12 ct
  • 2 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces365 Everyday Value® Organic ButterEveryday Savings: $4.49 per 16 oz
  • 2/3 cup dried currants
  • Sanding sugar (optional)


  1. 1. Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  2. 2. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
  3. 3. Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
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Dessert – Lemon Teacake

  • ¼ C. butter
  • 1 C. all-purpose flour
  • ¾ C. granulated sugar
  • 1 t. baking powder
  • ½ t. baking soda
  • pinch of salt
  • 3 T. dried chamomile (from tea bags)
  • ½ C. milk
  • 1 large egg
  • 1 t. pure vanilla extract

for the Glaze

  • juice of 1 meyer lemon
  • enough powdered sugar to make a runny glaze
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Chicken Taquitos Recipe – A Classic Mexican Appetizer

Chicken Taquitos Recipe - A Classic Mexican Appetizer


  • 4 Tomatoes
  • 1/3 cup Onions , finely chopped
  • 1 Green Chillies , finely chopped
  • 1/4 teaspoon Cumin powder (Jeera)
  • Salt , to taste
  • 1 teaspoon Sugar
  • Coriander (Dhania) Leaves , a small bunch finely chopped
  • 2 teaspoons Tabasco sauce
  • 1/4 cup Homemade tomato puree
  • 1 cup Makki Ka Atta (Yellow Corn Meal Flour)
  • 3/4 cup All Purpose Flour (Maida)
  • Salt , salt to taste
  • Water , water as required
  • 1 tablespoon Olive Oil
  • 300 grams Chicken breasts , cut into small strips
  • 6 cloves Garlic , chopped
  • 2 tablespoons Taco seasoning
  • 1/2 cup Cheddar cheese , grated

How to make Chicken Taquitos Recipe – A Classic Mexican Appetizer

  1. To begin making the Chicken Taquitos Recipe, we will first make the tomato salsa.

To make the tomato salsa 

  1. We will first cook the tomatoes in a pressure cooker. Add half the tomatoes and place it in the pressure cooker along with 2 tablespoons of water. Allow it to pressure cook for 2 whistles.
  2. After 2 whistles, turn off the heat and allow the pressure to release naturally. 
  3. Once the pressure releases, open the cooker, drain out the excess water and allow the tomatoes to cool completely.
  4. Once the tomatoes are cooled, peel the skin off the tomatoes and chop them fine. 
  5. Place the chopped tomatoes in a mixing bowl. Add the onions, green chillies, salt, sugar, cumin powder, Tabasco sauce, tomato puree and coriander leaves. Mix the tomato Salsa well to combine. Check the taste and keep the Mexican salsa aside.

To make the Chicken Taquito Filling

  1. Heat a skillet with oil, on medium heat, add the garlic and saute till it releases flavours for a few second. Add the chicken, 3 tablespoons of the freshly made tomato salsa, mix well and allow the chicken to cook until it is tender and just about done. This will take about 3 to 5 minutes. 
  2. Once done, add salt and taco seasoning and continue to cook for about two more minutes, until the chicken is well cooked. 
  3. Transfer Chicken Taquito Filling to a bowl and set aside. 

To make the corn tortillas

  1. In a medium bowl, mix together the maize flour, all purpose flour, salt and mix well. 
  2. Make a smooth firm dough using the required amount of water. Knead for a good 5 minutes until the dough is smooth.
  3. Place the dough in a bowl, cover with a tight fitting lid or a plastic wrap and allow it to rest for half an hour.
  4. Preheat a cast iron skillet or or a heavy bottomed skillet.
  5. Divide dough into 6 to 8 to equal size balls. Using a rolling pin, dust the dough portions on flour and roll out into a 6 inch diameter circle.
  6. Place the rolled out tortillas on to the preheated skillet and allow to cook for approximately 30 seconds. 
  7. Flip over to the other side and cook the tortillas. 
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Basbousa Recipe (Middle Eastern Semolina Cake)

Basbousa Recipe (Middle Eastern Semolina Cake)


  • 1 1/2 cup Sooji (Semolina/ Rava)
  • 1 cup Sugar
  • 1 cup Dessicated Coconut
  • 1/2 cup All Purpose Flour (Maida)
  • 1 teaspoon Baking powder
  • 1/2 cup Cooking oil
  • 1 cup Milk
  • 1 teaspoon Vanilla Extract , or essence
  • 10 Badam (Almond) , cut into half
  • 1 cup Water
  • 1 cup Sugar
  • 1 teaspoon Lemon juice
  • 1 teaspoon Rose Essence

How to make Basbousa Recipe (Middle Eastern Semolina Cake)

  1. To prepare Basbousa recipe (Middle Eastern Semolina Cake), let us make sugar syrup first, by adding a cup of sugar and water along with lemon juice in a thick bottomed saucepan.
  2. Bring the sugar syrup to boil and cook until slightly sticky.
  3. Add rose essence, mix well, remove from heat and keep it aside.
  4. Preheat Oven to 180 degree Celsius and grease a Baking tin with oil and keep it ready.
  5. In a bowl, combine together semolina, sugar, desiccated coconut, all-purpose flour and baking powder. Combine well.
  6. To this add milk, vanilla essence and oil and combine evenly into thick batter.
  7. Pour this batter to the greased cake tin and spread evenly. Line it with a sharp knife to get diamond/rectangle shape. Place the almond at the center of each piece and press very lightly.
  8. Bake it for about 45-50 minutes or till the top turns golden brown.
  9. Remove from the oven. Line it with a sharp knife again.
  10. Pour the cold sugar syrup over the hot basbousa recipe or Middle eastern semolina cake. Cover the whole pan of basbousa with sugar syrup.
  11. Allow the basbousa recipe to soak for 30 minutes.
  12. Our eggless Middle Eastern semolina Cake or Basbousa is ready to be served immediately during tea time or as a dinner party dessert.
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Dessert – Lemon Teacake

Eggless Lemon Pound Cake Recipe


  • 1/2 cup Butter (unsalted)
  • 3/4 cup Caster Sugar
  • 1-1/2 cups All Purpose Flour (Maida)
  • 1/2 teaspoon Salt
  • 2 teaspoons Baking powder
  • 1/2 cup Milk
  • 3 tablespoons Lemon juice
  • 1 teaspoons Vanilla Extract
  • 1 tablespoon Lemon zest
  • 2 tablespoons Flax seed powder (flax meal)
  • 6 tablespoons Water

How to make Eggless Lemon Pound Cake Recipe

  1. To begin preparing the Lemon Pound Cake, preheat the oven to 180 C. Butter and flour a 10″ loaf, square, or a bundt pan. I like using a loaf pan as the cake slices nicely.

To prepare flax meal egg replacer 

  1. If your recipe asks for 2 eggs, measure 2 tablespoons of flax seed powder and 6 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.
  2. Sift together the flour, baking powder and salt and keep aside.
  3. Using the large bowl or a KitchenAid Stand Mixer bowl, beat together the butter, sugar and vanilla essence. Beat well until fluffy.
  4. Add in the Flax Eggs, baking powder, salt, flour, lemon juice, milk and beat until well combined and you get a smooth batter.
  5. Pour the batter into the prepared greased pan and bake until a knife inserted in the centre comes out clean, about 30 to 40 minutes. The baking time will vary from oven to oven, so take care too look at the Eggless Lemon Pound Cake after 30 minutes.
  6. Once done, remove the Eggless Lemon Pound Cake from the oven and cool the pound cake in the pan on a rack before serving.
  7. Serve the Eggless Lemon Pound Cake with a nice cup of Adrak Chai to enjoy your Tea Time Snack.
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Lemon & Rosemary Cake with White Chocolate Glaze

Lemon & Rosemary Cake with White Chocolate Glaze


  • 230 grams All Purpose Flour (Maida)
  • 1-1/2 teaspoons Baking powder
  • 1/2 teaspoons Salt
  • 100 grams Butter , softened
  • 150 grams Caster Sugar
  • 2 Whole Eggs , or Flaxmeal Egg Replacer
  • 1/2 cup Curd (Dahi / Yogurt)
  • 3 tablespoons Lemon juice
  • 1-1/2 teaspoons Lemon zest
  • 1-1/2 teaspoons Rosemary , fresh herb, minced
  • 100 ml Hung Curd (Greek Yogurt)
  • 100 grams White Chocolate , melted
  • 2 teaspoons Lemon juice

How to make Lemon & Rosemary Cake with White Chocolate Glaze

  1. To begin making the Lemon Rosemary Cake recipe, we will first preheat the oven to 180 C.
  2. Sift the flour, salt and baking powder together. Keep aside.
  3. In a large bowl or the bowl of a the stand mixer, beat in the butter and sugar until light and fluffy, gradually add in the eggs (flax meal egg replacer) and beat until fluffy. Gradually add in the yogurt, rosemary lemon rind, lemon juice and flour in that order and beat until all the ingredients are well combined.
  4. Pour the mixture into mini bundt pans or large bundt pans or spring foam pan and bake in the preheated oven for about 30 minutes until the crust is golden and when a tester is inserted in the center comes out clean.
  5. Remove the cake from the oven and allow it to cool completely. While the cake has almost cooled, you can proceed to prepare the glaze.
  6. In order to prepare the glaze, whisk together all the ingredients required and pour over the cooled cake just before you are ready to serve. 
  7. You can also serve the Lemon Rosemary Cake as it is or along with the Greek Yogurt Glaze.
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Lemon Blackberry Loaf Cake

Lemon Blackberry Loaf Cake


  • 250 gram All Purpose Flour (Maida)
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 125 grams Butter , at room temperature
  • 125 grams Sugar
  • 2 Whole Eggs
  • 1 Lemon , Zest
  • 2 tablespoons Lemon juice
  • 1 teaspoon Vanilla Extract
  • 100 ml Milk
  • 1/2 cup Dried Blackberries

How to make Lemon Blackberry Loaf Cake

  1. To begin making Lemon Blackberry Loaf Cake, preheat oven at 180 degrees.
  2. Grease your baking tin/ load tin with cooking spray & dust some flour.
  3. Sieve flour, baking soda and baking powder together and set aside to be used later.
  4. Next, in a separate bowl beat butter and sugar until it gets light and fluffy.
  5. Take another bowl and whisk milk and eggs until combined.
  6. Now, add the flour mix little by little to the butter+sugar mix. Next, keep adding the milk+eggs mixture little by little too, so that that it forms a batter. 
  7. Your batter should be smooth.Do not use a mixer when mixing, use a spatula instead.
  8. Add the lemon juice, lemon zest and vanilla essence to the batter. 
  9. Mix to combine. Gently fold in the dried blackberries.
  10. Pour the batter into your prepared tin and bake for 30 to 35 minutes or until just golden on the top. Insert a toothpick and if it comes out clean then your cake is ready. 
  11. Serve Lemon Blackberry Loaf Cake at tea time with a scoop of Coffee Ice Cream or Eggless Orange and Apple Ice Cream