Much as I enjoy cooking and trying out new recipes, I do not like spending extended hours in the kitchen. Most of my food is simple and fuss-free with a focus on wholesome ingredients. I have an insatiable sweet tooth, so I make a fair share of (healthy-ish) desserts.
Today I am sharing 3 recipes with you that the kids can put together easily. These will be perfect to indulge Papa’s sweet tooth this Father’s Day. I have also included a drink that is made with seasonal fruit that everyone is sure to enjoy.
Try these recipes on Father’s Day and watch his face light up. Don’t forget to tag us @kidsstoppress and @cupcakeree when you do!
Peppermint Chocolate Salami (Makes a 12” loaf)
Ingredients
- 1 Cup (80 Grams) Bitter/Semi-Sweet Chocolate, Chopped
- 1/4 Cup Single Cream (i used Amul fresh cream)
- 2 Tbsp Salted Butter
- 1/4 Cup Dried Cranberries
- 1/4 Cup Glacé Cherries, chopped
- 1/2 Cup (6 Numbers) Broken Digestive Or Marie Biscuits
- 2/3 Cup Roasted Mixed Nuts (shelled pistachios, cashews and almonds)
- 1/4 Tsp Peppermint Extract
- 1/4 Cup Powdered Sugar, for rolling
Method
- In a microwave-safe bowl, combine the chocolate, cream and butter. Heat in the microwave (or in a double boiler) until the chocolate melts. Use a silicone spatula to stir the chocolate until it is smooth.
- Add all the remaining ingredients except the powdered sugar and mix until well combined.
- Spoon the chocolate mixture onto a piece of parchment paper or plastic wrap. Shape it into a log using the silicone spatula or clean hands.
- Wrap up the chocolate log in the parchment paper/plastic wrap and roll lightly on the kitchen counter to even out the thickness.
- Twist both ends and tie them with a rubber band or twine.
- Refrigerate the chocolate salami for 6-8 hours or until very firm.
- Before serving, remove the chocolate log from the paper/plastic wrap. Dust it with powdered sugar to coat evenly, then remove the excess sugar using a pastry brush.
- Use a sharp knife to slice the log into 1/2” rounds and serve.
- Store the chocolate salami refrigerated in an airtight container for up to 3-4 days.
Spicy Mango Slushie (Serves 1)
Ingredients
- 2 Ripe Mangoes, peeled, pitted and chopped
- 2 Tbsp Honey/Powdered Jaggery or any sweetener of your choice
- 1 1/4 Tsp Chilli Salt (add more if you like)
- 1/4 Tsp Citric Acid Crystals Or 1 Tablespoon Fresh Lime Juice
- 15-20 Ice Cubes
Chilli Salt Ingredients
- 1 Tbsp Crushed Red Chilli Flakes
- 1 Tsp Kashmiri Red Chilli Powder
- 3/4 Tsp Salt
- 1 1/2 Tbsp Brown Sugar
- 3/4 Tsp Citric Acid Crystals
Method
For Chilli Salt
- Blend all the ingredients together in a spice blender until finely powdered. Store the chilli salt in an airtight container.
For Slushie
- Blend all the ingredients in a high-powered blender until smooth. Spoon the slushie into a glass and serve immediately.
Nutella Sago Pudding (Makes 4 servings)
Ingredients
- 1/2 Cup Small Sago/Tapioca Pearls
- 2 Cups Water, for soaking
- 3 Cups Milk Or Coconut Milk (full-fat works best)
- 1 Tsp Pure Vanilla Extract
- 1 Tbsp Cashew Bits
- 1 Tbsp Almonds Flakes
- 1/4 Cup Nutella (adjust the quantity according to taste)
- Nuts Or Chocolate Shavings to garnish
Method
- Rinse and soak the sago pearls in two cups of water for half an hour. Drain and set aside.
- In a deep, heavy-based pan, bring the milk to a boil over medium heat. Once the milk boils, lower the heat and add the drained sago, vanilla extract, cashews, almonds and stir for a few minutes. If using coconut milk, bring the milk to a simmer (do not boil) before adding the sago.
- Cook the mixture over medium-low heat (scraping down the sides of the pan and stirring often) until the sago pearls are cooked through and the pudding thickens.
- Turn off the heat and add the Nutella. Stir until well combined.
- Garnish with chopped nuts or chocolate shavings and enjoy the sago pudding warm or chilled.
Parul Gupta
KSP Team
Dhvani Shah
Sai Rajeswari
Mansi Zaveri
