[Foodie Fridays] Mango Chia Seeds Pomelo

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One of my favourite dessert is the Mango Sago Pomelo dessert and it is not difficult to make at all. To make a healthier version, I replaced the sago with Chia Seeds and since I don’t fancy the idea of drinking evaporated milk, I substituted it with coconut milk and pasteurized milk. I guess I could make it even healthier by using almond milk but I suspect the taste would be a tad different from the original. For now, I quite like how this version turns out – it’s somewhat the same as the one I like.

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I managed to yield 6 portions from this recipe.

200ml coconut milk
200ml milk
4 tbsp chia seeds (though I think 3 tbsp is sufficient)
400ml mango juice (I used Marigold’s Peel Fresh Tropical Mango)
3 mangoes

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  1. Combine both coconut milk and milk together and add in the Chia Seeds to allow them to bloom. Set aside in the fridge.

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2. Remove the flesh from the mango. Set aside some for garnishing later.

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3. Using a handheld blender, blend the mango flesh together with the mango juice until it is well-mixed.

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4. Add in the chia seeds + milk mixture to the mango mixture and stir until they are mixed well.

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5. Peel the pomelo and remove the flesh, breaking them up into smaller portions. I only used about half of the pomelo. Store the rest in the fridge.

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6. Pour the mango mixture onto a glass and top it up with mango bits and pomelo.

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This is best served chilled and I reserved a few bottles in the fridge and ate them a day later. Still mighty good. I don’t usually make this dessert but because I saw both the main ingredients for sale in the supermarket and decided to make it.

Really pleasurable!

FFWD | compote de pommes two ways

The name above is basically applesauce in French and being a lover of apples, I’ll definitely avail myself to make this! I used20131108-211629.jpg NZ colt apples and Fuji apples for this and it takes a while for the colt apples to soften. In the end, the chopper did the mashing for me.

I proceeded to do apple turnovers since mom loves these. Knowing she doesn’t really appreciate very sweet desserts, I have scaled down the amount of sugar by a bit and didn’t add anymore during the cooking process. And the best thing is, she likes the turnover, saying that the sweetness is just right!

Makes my day, I tell you.

This is the first way that Dorie talked about, the traditional way. I’ve yet to try the second way which is to add salted butter and vanilla extract. Next time.

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This is a weekly attempt at French food via French Fridays with Dorie.
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FFWD | Coupetade (french-toast pudding)

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I had a rich breakfast today, all thanks to this recipe which is French toast soaked in custard. It is a dessert from central France and it is said that you can achieve best results by using brioche or challad. Since I had neither at the time of baking, just a normal loaf of white bread did the job for me.

The steps are relatively easy:

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1. Make the French toast.
2. Arrange the cut slices of French toast in the baking pan and moist raisins, dried cranberries or cherries under, over and between the slices.
3. Make the custard and pour it over the bread and fruit.
4. Bake it.

Obviously, there are tiny details within these few steps but really, it’s a breeze making this.

If you are interested in French cooking, why not join us in French Fridays with Dorie?

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