to make Cinnamon Clove Tea with step-by-step photos
If you have never had tea with Clove and cinnamon, then it’s time to taste cinnamon and clove tea, including
green cardamom as well. You will definitely enjoy this combination and ask for
it next time. It is served both hot and cold, with or without milk. All
combinations are great!
This tea is very aromatic, warm, and invigorating.
Cinnamon tea is famous for its ease of blending with a variety of
flavors to create intoxicating tea blends. The benefits of cinnamon tea go far
beyond its soothing exotic taste. You can lower your cholesterol levels or use
it as an antibacterial and antifungal.
Clove, this uniquely scented spice, comes from the Myrtaceae tree, and it originated in Sri Lanka, Indonesia, and Southern India. The health
benefits of clove are so great that the spice is harvested extensively in
Zanzibar and is used in folk remedies around the world, including Chinese
medicine.
The combination of
both cinnamon and clove is magnificent, and it can become your favorite tea
flavor.
Cardamom tea is a deliciously flavored tea. It is as good as the blends that you buy from tea stores; use green cardamom to bring aromatically flavored tea.
Most people don’t like green cardamom tea; my sister is one of them. Although she is crazy about having tea, she doesn't like cardamom tea when she comes home and loudly announces that no one tries to add green cardamom, regardless of whether it is my all-time favorite tea or how hot the weather is.
Of course, like-dislike thinking, opinions can be different between siblings anyhow. Without wasting time, let’s begin...
If you have tried this Cinnamon Clove recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Take a saucepan and pour 2 cups of water along with whole spices;
cover with a lid tightly so as to retain the flavors, and boil for 5 minutes. Add tea bags; bring it to a boil, then add milk; further boil it.
Turn the heat off. Pour into the cup. Add sugar to the tea.
Milk tea is ready to serve with cookies. Enjoy and sip!
Chocolate
Ganache | Chocolate Fudge || How to make chocolate ganache with step-by-step photos and video
Chocolate ganache also has another name called fudge as well; this recipe is just 2 ingredients with virtually endless uses. For the testing ganache, I
recommend using semi-sweet chocolate.
Chocolate ganache/fudge is a 1:1 mixture of
chocolate and warm cream
Stirred until smooth, silky, and shiny. Ganache is
a staple in any baker’s kitchen. It’s not easy quick, and it’s uniquely
versatile. Chocolate ganache/fudge can be filled, dipped, spread, frosted, topped, or
layered on a cake. The uses are virtually endless.
Topping for
chocolate cake, flourless chocolate cake, or chocolate mousse cake
Layered in
trifles
Filling for
no-bake s’mores cake
Topping for
homemade éclairs, crepes, angel food cake, and peanut butter pie
Filling for
orange butter cookies and striped fudge cookies
See recipe
note.
For the best
result, follow my detailed step-by-step photo instructions and tips
Recipe notes:
Cream: Do not use
half-and-half, whole milk, or any other liquid; the ganache will not set properly. For a non-dairy alternative, use canned coconut milk. See recipe
note.
The best
chocolate for chocolate ganache is a pure chocolate baking bar. Pure chocolate is sold in 4-ounce bars in the baking aisle. Do not use chocolate chips because they will not melt into the best ganache consistency. If you must use chocolate chips, make sure they are higher-quality chocolate, such as
Ghirardelli brand semi-sweet chocolate chips.
For the traditional chocolate ganache
I recommend using
semi-sweet chocolate, which is the most commonly found chocolate in the baking aisle. It contains 35 – 45% cacao and is usually sweeter than
bittersweet or dark varieties and darker than milk chocolate and white
chocolate.
TIP: The best tool for chopping chocolate is a
large serrated knife. The grooves help chip away the hard chocolate bar
texture.
These
2 Tricks Make Chocolate Ganache Even Easier:
Here are my 2
super simple tricks that make ganache even easier to make.
Chop the
chocolate as fine as possible. The finer you chop the chocolate, the quicker it
melts with the cream. If the chocolate is in large chunks, it won’t fully
melt.
Pour the warm cream over the chopped chocolate
and let it sit before stirring. After you pour the warm heavy cream over the
chopped chocolate, let it sit for a few minutes. During this time, the
chocolate will soften and begin to melt, which means that you won’t need to
over-stir it.
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Piped
Chocolate Ganache:
Choose chocolate ganache if you’re craving a pure chocolate topping for your desserts. Once it cools and sets, you can pipe it onto your favorites, including chocolate cupcakes.
Whipped
Ganache
Let’s take chocolate ganache 1 step further. Did
you know that you can beat ganache into a whipped frosting consistency? Think
whipped buttercream, but not as sweet or heavy. Once the chocolate ganache
cools completely, whip it on medium-high speed until light in color and fluffy
in texture, about 4 minutes.
Chop the chocolate bar with the help of a sharp
serrated knife.
Place finely chopped chocolate into a heatproof
bowl or metal bowl.
Heat cream on the stovetop just simmering; if
it’s boiling, the cream is too hot and could separate or even burn the chocolate.
Once you see a little simmer around
the edges, turn off the heat and
immediately pour the warm cream over the chocolate.
Let the two sit for a few minutes before stirring.
Stir until smooth
After you stir the chocolate and warm cream together
Use the ganache right away as a fruit dip
or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more.
But if
you wait about 2 hours and let it cool completely, the ganache can be scooped
with a spoon, spread onto desserts, or piped with piping tips.
Chocolate ganache is ready to use in a recipe, transfer into the bottle or container.
Lab-e-Shireen is a rich Pakistani 'custard and fruit' dessert based on a highly refreshing and delicious dessert. This dessert has it all. It's a smooth, milky, fruity, nutty, and tarty delightful dessert. Plus, it cooks quickly.
It is most enjoyable because it is served on any special
occasion, such as Eid. etc This is prepared from milk, custard, vermicelli, dry
fruits, cocktail, and fruit jelly
This is my hot favorite dessert; I must prepare it for any
special occasion, so give me the go-ahead to know how to make this yummy dessert
If you have tried this Labe Shireen Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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First, take a saucepan, place it on the stove, add 1 cup of water, bring to a boil, remove from the flame, and add jelly powder. Mix well and pour into an ice cube tray/bowl, set aside for 1/2 hour.
Repeat the same procedure for making the 2nd jelly.
In a large pan/pot, add milk and bring it to a boil. Add sugar and stir for 2 minutes, until the sugar is dissolved.
Meanwhile, take a bowl, pour some warm milk, and add custard/cornflour; mix until well combined, and set aside.
Add vermicelli to the milk pan and let it cook until it softens.
Now add the custard mixture and keep stirring on a low flame; allow to cook another 1 minute, add 3 drops of kewra essence and food color, and mix.
Once the custard is thickened, remove it from the flame and transfer it to the serving bowl.
Now add all ingredients, stir to mix them, then add the remaining ingredients and mix them together.
Now, garnish with some jelly, dry fruits, and chocolate chips, and keep it in the refrigerator for 2 hours. Now, it's ready to serve
Mango
Souffle Recipe || Eggless Mango Souffle || How to Make Mango Souffle With
Step-by-Step Photos and Video…..
Mango
Souffle is
a rich, creamy, and light French Dessert. It can be made with different
flavors that you like most. A smooth and fluffy mango soufflé made with pureed
mangoes, gelatine, and rich cream.
Traditionally, this dessert is egg-based. We made it without using eggs. I just did a bit of variation by adding gelatin in
plain cream to just give it an awesome look. Gelatine powder helps us in this
task. Mango soufflé combines the divine flavor of mangoes with the ethereal
texture of soufflé to give your palate a treat that is a par comparison.
Make the most of the summer months with a rich
and creamy Eggless Mango Soufflé. Super easy to make using readily available
ingredients. Try out this no-fuss recipe for an all-time treat.
My Latest Video: Eggless Mango Soufflé:
CAN MANGO SOUFFLE FREEZE FOR
USE LATER?
No, soufflé cannot be frozen for use later, as soufflé has an over-rich creamy texture that may turn into a watery state. You can just
refrigerate the soufflé for a maximum of 2 to 3 days.
If you have tried
this EgglessMango Souffle, don’t forget to rate the recipe. You can also follow me on
social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow
and subscribeto us on YouTube to get
the latest Recipe Video updates.
For detailed recipes step by
step, watch my video!
How to Make Eggless Mango Soufflé?
In
a saucepan pour 1 cup of water and bring it to a boil next
add 1 packet of
jelly powder. Stir to mix well, and let it boil. The jelly water now pour into a
bowl/plate and leave it for around 30 minutes to set the jelly.
For better results, you can keep the jelly in
the refrigerator for more than 30 minutes to correctly set the jelly. Once set, cut into cubes. jelly is ready to use. I used strawberry jelly; you can use any
kind and color of jelly.
To make soufflé, first dissolve gelatin in hot
water and mix until each particle has dissolved in water.
Peel the sweet ripe mango and cut it into chunks, then blend it with the help of a hand blender.
Whip the chilled heavy cream until it turns light and
creamy. Once whipped, take out 50g whipped cream for use later.
Now combine condensed milk, powdered sugar, and
mango pulp with the whipped cream, then stir to combine very well. next
Next, add yellow food coloring to make the soufflé
brighten and shiny. But it's optional; you can skip it. Once everything is mixed well, add half the
gelatin water, then mix again. Half is reserved for use later.
Towards the end, add jelly cubes, then mix well.
Transfer the soufflé mixture into the 1/3
serving cup/glass and shake the glass/cup around to spread the mixture evenly in a glass. Then put some jellies over the soufflé mixture, and keep it in the
refrigerator for an hour.
Whip the remaining cream for a minute, then mix
leftover gelatin water with the cream. Don't overbeat the cream; otherwise, the
cream may curdle.
Lastly, add cream on top of the mixture.
Next, place some mango chunks and jelly and keep the soufflé cup/glass in the fridge for an hour to make them properly set..
Eggless Mango is ready to serve,,
Serve the chilled mango soufflé to your loved
ones and family or friend..
