പഴം കൊണ്ട് ഒരു അടിപൊളി ഐസ്ക്രീം|banana icecream|3 ingredients ice cream|banana ice cream

One of the healthiest desserts out there and no added sugar in these sweet and cool treats. Just scoop ice cream in bowl or glass, drizzle with salted caramel sauce on top.

Ingredients
• 3 ripe bananas
• 2 tbsp salted caramel

Directions:
1) Slice the ripe bananas into rounds, store them in an airtight bag and freeze until firm.
2) Place the froze banana chunks into a food processor. Blend until creamy and smooth consistency. You can eat the ice cream immediately or freeze for a couple of hours until firm before serving.

Recipe Source: Josephine's Recipes 

Homemade Avocado Ice Cream Recipe | 酪梨冰淇淋

That's definitely one of my favorite dessert. Avocados are the perfect fruit for making “ice cream''. They are so tasty, healthy with a rich and amazing Vitamin E, also.incredibly creamy mouth feel and it's heavenly. Definitely something different to impress your guests.

Ingredients:
• 2 large ripe avocados
• 10 tbsp milk (whole milk, soy milk, almond milk or coconut milk as you desired)
• 6-8 tbsp condensed milk (or adjust to suite your taste buds)

Directions:
1) Peel and pit the avocados, Add the avocados chunks into the blender jar, add milk and condensed milk, and blend until smooth.
2) Pour into a freezer-safe container. Freeze overnight. 
3) Eating the ice cream with the spoon or just scoop ice cream in bowl or glass, sprinkle over the pistachios. Yum!

Recipe Source: Josephine's Recipes 

The Secret to Making Great Pancakes

Wake up with pancake batter ready? These pancakes are light and fluffy. They are perfect for weekend brunch or a deliciously comforting breakfast. It can be topped with butter, maple syrup, eggs, bacon, fruits, and more!

Makes 16

Ingredients
• 11/2 cup, 250g cake flour
• 1 tsp, 3g dried yeast
• 200ml, 213g whole milk
• 2- large eggs
• 3 tbsp, 90g honey
• 1 tbsp melted butter or vegetable oil
(plus extra for cooking)
• a pinch of sea salt

To serve
• Maple syrup
• Butter

Method
1) Put the cake flour, yeast, milk, eggs, honey and melted butter and a pinch of salt into a bowl, then whisk to a smooth batter.

2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and place in the refrigerator and rise overnight, so you wake up with batter ready and cook it whenever you want. It actually supposed to develop much more flavorful.

3) Heat a non-stick frying pan over a medium heat and add a knob of butter or lightly greased with oil. Scoop about 2 tbsp batter onto the pan. Wait until the pancake begins to bubble and then turn it over and cook until golden brown on both sides and serve hot, eat straight away or keep the pancakes warm in a low oven while you cook another batch.

4) Serve with butter, maple syrup, eggs, bacon, fruits if you like or your favorite filling.

Helpful Tips:
1) Add a tablespoon malted powder to make the flavor if you like.
2) Add a tablespoon sugar if you want satisfy your sweet tooth.

Recipe Source: JosephineRecipes.Co.Uk

Makes 6 cupcakes

Ingredients

(A)
• 40g salted butter, (soften) / 5 tbsp vegetable oil
• 28g, 3 tbsp granulated sugar
• 1 large, 2 small bananas, (very ripe)
• 1/4 tsp vanilla extract
• 1 tbsp whole milk / evaporated milk

(B)
• 1/2 cup, 80g cake flour
• 1/4 tsp, 1g baking soda
• 1/2 tsp, 2g baking powder

(C)
100g chocolate chips
2 tbsp cake flour

Directions:
1) In a large bowl, Mix together butter, a pinch of sea salt, sugar and bananas.
2) Use the bottom of a spoon press down on the banana, continue until the banana is well mashed.
Add vanilla extract, milk and sieved cake flour, baking powder and baking soda into a same bowl.
3) Use a whisk or a fork to beat them well until combined. Rest for at least 10 minutes before baking.
4) Line a muffin pan with paper liners. Scoop batter into prepared pan and top cupcakes with
banana slices, chocolate chips or just plain as you desire.
5) Bake in no preheated oven, 170°C for 23 minutes.

Recipe Source: Josephine's Recipes 

Creative Food Ideas | Fun Food For Kids | Watermelon Carving

When you want a work of bread art, all you need is patience! The art of baking incredibly soft, spongy bread made using a ''milk roux'' starter, which are allows bread to stay fresh for longer without needing to use artificial preservatives. I love the smell of fresh baked bread and this bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again. 

Ingredients:

(A)
• 120g, 1/2 cup whole milk
• 25g, 2 tbsp bread flour

Making Roux. Begin making the roux by heating the milk in a saucepan over medium heat. Once the milk is hot enough, Add bread flour into it and quickly stir until thicken and smooth paste forms. You will make about 120g milk roux or a little more. 

(B)
• 120g milk-roux
• 70g, 7 tbsp cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 12g, 2 tbsp milk powder
• 240g, 11/2 cup bread flour
• 45g, 5 tbsp cake flour
• 5g, 1 tsp dried active yeast
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(C)
• 1 whole egg
• 1 tbsp cold milk

Whisk the whole egg and milk together to create a glaze that is shiny and golden brown in colour and brush some golden syrup on hot buns to give the crust a super shine.

Bread dough method:

1) In a large bowl, Add the milk-roux, cold milk, whisked egg, sugar, milk powder, bread flour, cake flour and yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter and sprinkle a pinch of sea salt. Push the dough up and down, beat until no longer stick to your hands or the work surface.

3) Place smooth dough in a lightly greased, large mixing bowl. Cover tightly with plastic wrap and place in upper or second or lower rack of refrigerator overnight. Allow to cold rise or you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) When risen. Punch down the dough and transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want. 

5) Forming it into a ball. pressing it down and roll into a long shape or whatever you like. 

6) Place the dough onto a baking tray and rise again for 1 hour in the warm place until double in sized. Ideal rise temperatures are between 35°C. If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.

7) Just before your bread go in the oven, lightly brush egg wash on breads. Bake in preheated oven 150°C for 25 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

8) Remove from the oven and transfer to a wire rack. Serve warm, leftovers can keep in the zip-lock bag and eating them straight the next day. no need re-heat, the cool bread is still very soft, spongy and yummy! 

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 15-20 minutes. 
3) Yeast is best stored in the lower rack of refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.

Recipe Source: Josephine's Recipes 

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