Easy Strawberry Charlotte
Whip some whipping cream (add caster sugar to the cream if you prefer it sweet), soak sponge fingers briefly in orange juice, soak strawberries with sugar for five minutes. Cut the sponge fingers in half and lay them vertically on the sides of the a cheesecake pan. Fill with layers of the strawberries then the whipped cream. Remove from cheesecake pan and serve.
Walnuts and flaxseeds are considered brain food, so this is an excellent choice for the kids……and don’t forget the nutrients in bananas…. I break the walnuts into really small pieces so that they dont find them :))
1 cup mashed bananas
1/2 cup butter, cubed
3/4 cup brown sugar
1 tsp vanilla essence
1 1/2 cups plain flour
1 1/2 tsp baking powder
1/4 cup milk
1/4 cup chopped walnuts
1 tbs flaxseeds
Mix the butter and sugar in a food processor until lightly fluffy. Gradually add the eggs. When combined, add the remaining ingredients except the walnuts and flaxseeds. When well combined, remove from the food processor and throw in the walnuts and flaxseeds. Mix. Pour the cake mixture into a greased cake tin and bake till a toothpick inserted in the cake, comes out clean. Serve at any time of the day 🙂
Lebanese Bread Pudding
As I mentioned before, I lived in Nigeria as a child. As far as I can remember, all the moms, including mine, would make this dessert. So, credit goes out to them for teaching me this absolutely scrumptious delight!
For Bread Pudding :
- 10 slices of bread, roughly torn into pieces and crusts removed (Pain de mie)
- 3 glasses of milk
- 2 cups regular cornflakes, crushed
- 1 ½ cups mozzarella cheese, grated
For Sugar syrup:
- 2 cups sugar
- 1 cup water
- Squeeze of lemon juice
- A dash of orange blossom water (ma2 zaher)
- 18×12 cm baking dish
Grease the bottom of a baking dish with butter. Lay the torn pieces of bread in the dish. Cover the bread with 1 ½ cups of milk then top with half of the grated mozzarella cheese. Repeat the layers once again then top with the crushed cornflakes. Randomly place knobs of butter on the cornflakes and bake for 20 minutes on a low setting. When done, drizzle 2 tbsp of sugar syrup evenly on top of the whole dish and serve with remaining syrup on the side.
To make sugar syrup, dissolve sugar in the water in a saucepan on medium heat with a squeeze of lemon juice. Keep stirring until the syrup seems slightly thicker. Remove from heat. Add the dash of orange blossom water and keep aside to cool until serving time.