Desserts

Jelly and Custard Recipe

A basic Jelly and Custard recipe is quiet simple dessert, even simpler when they have directions provided in a package. In fact, I had previously posted a photo on my Facebook page without the recipe and thought that the recipe is very basic anyone would be able to make it. However, I wanted to share the recipe that would absolutely impress anyone especially if your a beginner. So, if your on Facebook and have missed some of my posts make sure to check it out. Also, My Instagram page is very active. 🙂

Nowadays, I’m a decent from scratch cook when it comes to baking or even making desserts. Before making this dessert I had to plan ahead of time on weather to prepare jelly first or the custard while organizing my other chores. It’s very simple with less effort, mix it with fresh fruits or just eat plain. Not many think of eating plain I believe? The reason why you see a bowl of only Jello is because I love eating plain raspberry or strawberry Jello just like that!

Preparation time: 10 minutes

Setting time: 1 – 2 hrs

Cooking time: 20 minutes

Ingredients

Muffin pan & 2 Dessert/Wine glasses for setting the jelly

For the jelly: I prepared this first and kept overnight in the fridge to set.

Jello pack, raspberry flavor – 1 (90 g pack, used half the pack)

Water – 250 ml ( 125 ml hot water + 125 ml cold water)

Caster Sugar – 2 tbsp or more

For the Custard: The following day

Custard powder – 4 tbsp (Bird’s custard powder, original flavor)

Cold milk – 900 ml

Caster sugar – 4 tbsp or more

Directions

Jelly

I used half the pack. Package comes with directions, here is a more precise method I used for half pack jelly crystals (You can double the water content for whole pack).

1. Open the package.

Jelly pack

Heat a saucepan with 125 ml water (or you can use a microwave to heat water, container must be able to fill in 250 ml ).

2. Pour half pack of jelly crystals (I didn’t measure) into hot water. Add 2 tbsp of sugar.

how to prepare jelly

Dissolve Jelly, stir it until it dissolves. Once dissolved mix the rest 125 ml of cold water.

3. Prepare the muffin pan by spreading a long towel over it.

Start by positioning the glass and resting its base over a long towel at 45 degree angle so it doesn’t slip. Roll the opposite corner of the towel to support the rim as seen below. Now, remove the glasses without moving the tray & pour the jelly halfway.

Position them back onto the tray and place in the refrigerator at the top of the shelf for 1 hour or until they are set. They will set perfectly as long as they are not disturbed. I left it overnight in the fridge.

How to make layered jelly & Cus

Custard

1. Take any cup filled with 1/2 cup cold milk taken from 900 ml of milk. Add 4 tbsp of custard powder with 4 tbsp sugar.

Custard mixture

2. Mix smoothly until dissolved. In the meantime, place the rest of the milk in a saucepan to heat.

3. When nearly boiling. remove from heat, pour the mixed custard to milk, stir well.

Custard mixing into hot milk

4. Return the custard to heat and bring to boil, stirring continuously. Let it cool.

Preparing custard

Pour the custard into the set jelly glass. Place it back in the fridge and serve when ready.

Layered Jelly & Custard

Rest of the custard I mixed it with different fruits like papaya, apple, banana and served cold. You can serve warm or chilled.

Enjoy the creamy custard with jelly!

Custard with mixed fruits

Stay Healthy!

Note:

*Half pack of Jello is good enough to fill the glasses. The rest of the pack I used to eat plain 🙂

Pork Ribs Recipe

It is my first preparation of a marinade for pork ribs which turned out as good as I expected. Previously, I had prepared pork ribs but it lacked some ingredient and marination time was less which is why I was reluctant to post it until now. I realized that this recipe turned out just the way I wanted. The excess marination gives it a nice roasted flavor with delicious, sweet and aromatic spice blend.

When marinating I initially thought the tomato ketchup would make it too sweet but it actually wasn’t sweet as it had a combination of other flavors. I really wouldn’t need to buy ready-made marinated pork ribs from the supermarket anymore, which I used to before, and they turned out too salty for me. This recipe just requires a few spices and its ready for the following day. It’s a perfect recipe even for a barbecue party and all you have to do is marinate the pork ribs few hours in advance.

Preparation time: 5 minutes (excludes marination)

Cooking time: 25 minutes

Ingredients

Pork ribs – 1 kg (1 lb 4 oz)

Vegetable oil / Olive oil – 1 tbsp

Garlic clove – 1 big, cut into half (or you can also add 1/2 tsp paste to the marinade & skip adding garlic clove when frying)

For marinade

Tomato ketchup – 2 tbsp or more if required depending on sweetness

Light soya sauce -2 tbsp

Chili powder – 1 tsp

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Paprika powder – 1 tsp

Nandos peri-peri garlic sauce / sweet chili sauce – 1 tbsp

Salt -1/4 tsp

Directions

1. Wash the pork ribs and cut them into individual ribs.

raw pork ribs

2. Combine all the ingredients under marinade in a large non-metallic bowl.

marinade for ribs

3. Place them in a sealed zip-lock bag overnight or for 24 hours. Make sure you use all the excess marinade when placing them in zip-lock bags.

marinade for ribs sealed in a zip-lock bag for 24 hours

4. Heat a pan with 1 tbsp of oil, add garlic clove and fry it in the oil for 1 minute. Toss in the ribs along with the marination. Fry each side tossing and turning every 1 minute. Fry for 5-7 mins.

pan-fry for few mins before placing in the oven

5. In an oven set at 200 degrees Celsius (395 degree Fahrenheit). Put the ribs at the center on the oven rack. Set on Grill mode if you using an electric oven. Cook for 15 – 20 minutes turning the side once after 12 minutes.

6. Once its nicely roasted or browned, remove them from the oven and serve.

roasted pork ribs in the oven

Stay Healthy!

Easy Cheese Pasta with Chicken Ghee Roast

Sometimes you get lazy and want to just relax. Times when you want to minimize kitchen time but still have a delicious dinner.

I loved this easy recipe of melted cheese mixed with pasta served with chicken ghee roast. Chicken Ghee Roast is a mouthwatering, spicy and highly aromatic recipe famous in South-Indian cuisine. I got a pack of chicken ghee roast powder when I visited India and it comes in handy when my taste buds feel the desperation of eating something fried.

It is a delicious dinner for two. A quick, easy recipe when you want something spicy to go with pasta. It’s a huge hit with my husband especially for a first try, win-win!

Preparation time: 5 minutes

Cooking time: 25 minutes

Ingredients

Spiral pasta – 1 cup (180 g), can use other variety of pasta

Butter – 3 tbsp

Cheddar cheese slices – 3 or more depending on the how cheesy you want

Mustard Sauce – 1 tsp

Dried herbs – 1 tsp

Tomato ketchup as required for pasta (optional based on taste)

Chicken Thighs – 2 large, cut into small pieces

Ghee – 3 tbsp

For Chicken Marinade:

+ Combine the following:

Yogurt – 2 tbsp

Salt – 1 tsp

Turmeric – 1/2 tsp

Ginger-Garlic paste – 2 tsp

+ Marinate the chicken pieces with the marinade. Place it in a zip-lock plastic bag for 4 hours or overnight.

marinated chicken with ginger-garlic paste, turmeric, salt and yogurt

For the Chicken Ghee roast paste (skip this step if you have a Ghee roast powder and follow the instructions on the pack)

+ Combine the following:

Chili powder/red chili paste – 2 tbsp (based on the spice level)

Cumin powder/jeera – 1 tsp

Garlic powder/paste – 1 tbsp

Natural spices / Mixed spices – 1 tsp

Salt -1/2 tsp

ghee roast marinade of chili powder, Cumin, Garlic, Natural spices and salt

Directions

Pasta

1. Fill a container with 3 cups of water, 1 tsp salt and 1 tbsp olive oil, get water to boil. Add pasta (In the meantime prepare for Ghee roast). Cook [pasta until done. Using a strainer, drain the pasta. Set it aside in a plate.

To check if it is done, taste and see for non-sticky soft texture.

Spiral Pasta in boiling water with salt and olive oil