Dessert Yum

Curry Scented Cheesecake with Fresh Mango Coulis Sauce.

July 31, 2015

Curry Scented Cheesecake with Fresh Mango Coulis Sauce.

Ingredients

7 Graham Cookies (Crushed)

1 Tbsp of Butter, Melted

16 Oz of Cream Cheese

¾ Cup of White Sugar

¼ Tsp Chief Brand Grounded Cinnamon

½  Tbsp of Chief Brand Almond Essence

¼ Tsp of Chief Brand Grounded Fennel Seeds

1 Tbsp of Chief Brand Curry Powder

Dash of Chief Brand Nutmeg

Dash of Chief Brand Salt

1/3 Cup of Milk

2 Eggs

½ Cup Sour Cream

3 Tbsp of Flour

2 Ripe Julie Mangoes

½ Tbsp of Lemon Juice

½ Cup of Water

Method

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan or you can use small ramekins / cups to bake the cheesecakes in.

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan or ramekins.

In a large bowl, mix cream cheese with sugar until smooth. Add all of the Chief Brand spices in. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, Almond Essence and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour if using spring form pan or for 12 – 15 minutes if using small ramekins. Remove from oven and place to chill in refrigerator until serving.

To make the Mango coulis sauce, peel mango and remove flesh. Place into a small blender, add the lemon juice and water and pulverize until smooth. Taste, you can add honey to sweeten further if desired.

To serve, take cheesecake and with a tablespoon, carefully layer the mango sauce on top.

You can garnish with shopped fresh fruit, mint or toasted coconut.

 

News

Tip Tuesday

July 21, 2015

Never remove an object that creates a penetrating wound—it might be acting as a dam to control the bleeding. Wait until you get to the ER unless it is absolutely necessary.

 

Tip and Photo Cred – Tablespoon

Blogs

My top 5 summer picks

July 20, 2015

My top 5 summer picks:

Oh the summer is here!! . I just love it.  It’s my favorite time of the year and I thought I would share some of my top essentials for this awesome season to help you look absolutely stunning and in style.

  1. A hat is a must, sometime the sun can be scorching and we all need that protection. This chic and sexy hat is my pick for the summer.

http://www.hm.com/us/product/62835?article=62835-B

  1. Summer parties are fun, who needs a big bag to strut with at those fancy BBQ Sessions. A long strappy bag is lighter and does its job very well. Here’s my pick.

http://www1.macys.com/shop/product/guess-pierce-top-zip-crossbody?ID=2334490&CategoryID=46011&LinkType=#fn=BRAND%3DGUESS%26PAGEINDEX%3D1%26sp%3D1%26spc%3D17%26ruleId%3D%26slotId%3D17

  1. Nothing screams summer like a nice flower in your hair. It’s a bit girly girl but if we can’t embrace the blossoms of the season, then what else would summer represent. Check out this cute little flower that I recommend can spark up your hair.

https://www.youtube.com/watch?v=-fDKsjPgp78

  1. Pop of lip color? While I love wearing nudes, bright lip colors are my go to – Especially in the summer time. I just love this specific color. Check this one out From Mac.

http://www.maccosmetics.com/product/13854/310/Products/Makeup/Lips/Lipstick/Lipstick#/shade/So_Chaud

  1. Of course, we got to have the latest sunshades to rock for this beautiful summer time and protecting our eyes is pertinent as well as also looking sexy and stylish. Check out my pick for the ultimate summer time sunglasses look to roll with.

http://www.overstock.com/Clothing-Shoes/Ray-Ban-Unisex-RB2132-Black-Wayfarer-Sunglasses/5173946/product.html

Music Picks My Videos

Jeffrey Iqbal & Richa Sharma

July 17, 2015

I could imagine this is a dream come true for singer Jeffrey Iqbal singing with Richa Sharma. This sing is one of his favorite songs and I am sure he was in heaven sitting and singing next to super star Richa Ji.

I enjoyed this version very much. Hope they can do some more duets.

Yum

Honey Balsamic Lamb Chops

July 17, 2015

This dish is amazingly easy to prepare in no time. What is more savvy and elegant than succulent lamb chops grilled with a rustic flare and pampered with a sweet yet tangy balsamic glaze and fragrant hints of rosemary leaves. This is one to make you girls out there satiate, and Guys; this is something that you can make for your girl and she’ll thank you over and over, if you know what I mean. It’s simply “tantalizing”

Try this Honey Balsamic Lamb Chops and you’ll be screaming for MORE!!

Honey Balsamic Lamb Chops

Ingredients

  • 1/3 cup Balsamic Vinegar
  • 1 Tbsp. minced garlic
  • 4 Tbsp Honey
  • ¾ cup Vegetable or Canola oil
  • Salt & freshly grounded black pepper
  • 8 Small Lamb Chops
  • 2 Tbsp. olive oil
  • 2 Tbsp. chopped fresh rosemary leaves

Directions

· Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

· In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

· Season the lamb chops with salt and pepper on both sides, as per your discretion.  Drizzle with the olive oil on both sides and sprinkle with chopped rosemary.

Grill the lamb chops for 2 to 3 minutes on each side until medium-rare.

When finished, wrap lamb chops in a foil packet and allow it to rest for ten minutes before cutting into.

Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side in a dipping bowl. Garnish with thin sprigs of Rosemary atop the chops when plattered out.

Chef Jason Notes:

Boooyah Upppp this dish by serving with; Crusty Ciabatta Bread or Tomato Focaccia Wedges, or even a light Romaine Salad with simple vinaigrette will work perfectly.

News Videos

Brandy Sings Her Heart Out on the Subway and no one recognized her

July 15, 2015
https://www.youtube.com/watch?t=140&v=c_UKKnxMa2k

Brandy took a recent ride on a New York City subway train where she decided to generously offer a free performance for her fellow riders. What Brandy didn’t take into account is that the last thing any New Yorker wants is to have their commute interrupted by yet another busker.

After belting out a ballad, the somewhat incognito singer looked to the other passengers for feedback. Instead, she got nothing but crickets and awkward attempts at people trying to avoid eye contact.

“What ya’ll thought of that? Ya’ll thought that was cool?” Brandy asked. “Hello? Nobody heard me singing? Nobody cares?”

One rider did offer Brandy a few words of encouragement — along with some tough love. “We’ve seen this a million times. You’ve got to do something different,” he explained to the Grammy winner.

yahoo news

Behind the scenes Emcee

Da Mikele Illagio

July 13, 2015
How classy!

How classy!

20150712_023328

After all the guest were gone, I had a moment…lol

20150712_024500

So different

20150712_023253

On Saturday July 11th I emceed the wedding reception of Harry and Indarjeet. It was held at the Da Mikele Illagio, which is now one of my fave halls.

The decor, ambiance, style is just magnificent. Thanks to the lovely couple for having me as their emcee.

 

Dessert Yum

Coconut Cardamom Panna Cotta topped with Toasted Coconut and Granola

July 10, 2015

Coconut Cardamom Panna Cotta topped with Toasted Coconut and Granola

Ingredients Needed

1 ½  Tbsp of Powdered Gelatin

2 – 15 Oz Tins of Coconut Cream

1 ¼ Cups  Milk

1 Cup of Heavy Cream

1/3  Cup of Confectioners’ Sugar

½  Tsp of Chief Brand Cardamom (Elychee) Powder

½  Tsp of Chief Brand Cinnamon

Dash of Chief Brand Nutmeg

Pinch of Salt

Method

Sprinkle Gelatin in 4 Tbsp of cool water in a small bowl. Set aside to soften up.

In a medium saucepan, place all ingredients in. Bring to a simmer, and let it cook for 5 minutes without coming to a boil. When bubbles start to break the surface of the milk mixture, add the gelatin mixture in. Stir to combine to ensure its completely dissolved .

Divide the coconut curry mixture evenly among small ramekins or ceramic cups. Chill them in the refrigerator for about  4 hours or until firm.

To serve, top with some toasted desiccated coconut, crumbled granola and mint to garnish

News

Tip Tuesday

July 7, 2015

Not only is it healthy, it’s dirt cheap too! Cut a zucchini into thin slices and toss in 1 Tbsp olive oil, sea salt, and pepper.

Sprinkle with paprika and bake at 225°F for 110-120 minutes. Using paprika not only to flavor this healthy snack,

but also to boost your metabolism, reduce your appetite, and lower your blood pressure.

Photo Credit –  Budget 101