This tasty home made tapioca pudding has a really sweet flavor. The sweet taste of tapioca and vanilla, made into a rich and creamy pudding is the perfect combination of flavors and textures. This healthy dessert recipe, is really simple to make and should only take about 20 minutes to cook and another hour or so to chill.

Ingredients

• 2oz Tapioca
• 4fl oz Cold Milk
• 1pt Hot Milk
• 2 Eggs (Separated)
• 3oz Granulated Sugar
• Pinch of Salt
• 1 Teaspoon Vanilla Extract

Method

Start by soaking the tapioca in the cold milk for ten minutes. Next transfer the combination to a saucepan, add the hot milk and cook until transparent. Next beat the egg yolks, sugar and salt together and add the hot milk mixture gradually, stirring constantly.

Cook the mixture until it begins to thicken. Then beat the egg whites until there stiff and flavor with the vanilla extract, and fold into the hot mixture. Chill this tapioca pudding for about one hour and then serve.

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Autumn brings its own fruit which are popular or ripen for the season.

These are different throughout the countries which actually have a variation in seasons.

Fruits available at this time come in many sizes, shapes and colors.

Yellows and oranges are popular, just like the leaves of autumn.

The fruits which are available are sticky, sweet and juicy.

They make great juices, punches, ice cream and fruit salads.

Here are some of the fruit which are available just in time for autumn.

Pomegranate

Known as granada in Spain, pomegranate is yellow or pink in color and the juice is said to be effective in reducing heart disease risk factors.

Pomegrante juice has been shown to inhibit the growth of breast cancer cells in the test tube. It also reduces systolic blood pressure.

Pomegranates have high quantities of phosphorous, potassium, vitamin B6 and vitamin C.

Pomegranate trees can be used in the art of bonsai.

In the Bible, the pomegranate is one of the seven fruits that God used to bless Israel.

In the Middle East, the pomegranate is used to make molasses. This molasses is added to stews.

The mature fruit is fermented and used to make a vinegar called gamsikcho.

In Greece, pomegranate is combined with boiled wheat to make a broth called kollivozoumi.

Pomegranate juice is popular in the Middle East and in India. Pomegranates are also used to make pomegranate soup, ‘ash-e anar’, in the Middle East.

Dried pomegranate seeds are used as an acidic agent for chutney and for curry production. Seeds of the daru, a wild pomegranate from the Himalayas, are highly sought after to be used in this way.

In Turkey, pomegranate sauce is used to marinate meat or as a salad dressing.

Pomegranate syrup can be mixed with garlic, red pepper and walnut to make a spread. This is called muhammara and is popular in Turkey.

Pomegranate can be used as a topping for ice cream, made into a jam or mixed with yoghurt.

You can find a lot of pomegranate recipes here:

http://www.pomegranates.org/recipes.html

The pomegranate is native to southwest Asia. It is also grown in the Mediterranean, tropical Africa and the Caribbean.

It is cultivated in California and Arizona in the United States. The product from farms in America is used to make juice.

Mango Smoothie

Ingredients:

2medium or one large mango skinned & chopped

one papaya(optional) skinned, seeds taken from the middle & chopped.

2-3 spoon youghurt(low fat or full fat)

one glass low fat milk or skimmed milk

1-2 table spoon honey ( It depends how sweet you like it,start with one and after tasting it you could add the 2nd spoon if prefer)

2 orange juice

half glass icy water

Ice cube half glass

One banana chopped in pieces

Put all the ingredients in the smoothie machine and mix them all together until soft and mixed, check the taste and if needed add more honey or milk and serve it.

You can keep it in the fridge for 2days.

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Bolognese and béchamel sauce (it’s much easier than it sounds!) makes a hearty dinner for six people in one go! Satisfying to make, lasagna can also be prepared ahead – keep it in the fridge for up to a day before the final cooking, then put it into the oven to cook through to bubbling gorgeousness. 

Hands-on time: 25 minutes; Cooking time; about 1 hour; makes: 6 servings

For the Bolognese sauce

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stick or ½ small cabbage, finely chopped
• 1 garlic clove, crushed
• 1 ¼ cup (about 125gm) button mushrooms, chopped
• 500gm minced meat
• 1 ¼ cup red wine or grape juice
• 1 ¼ cup chicken stock (use water and stock cubes)
• 5-6 tomatoes, shopped
• 1 tbsp tomato puree
• 2 tbsp dried oregano
• 2 tbsp fresh parsley, chopped

For the béchamel sauce

• 2 ½ cups milk
• ½ small onion
• 6 peppercorns
•  1 tej patta (bay leaf)
• 2 ½ tbsp butter
• 2 ½ tbsp flour
• Pinch of grated jaiphal (nutmeg)
• 225gm lasagna sheets
• 5 tbsp parmesan or any processed cheese (such as Britannia or Amul)

Each serving: 416 Calories, 15gm fat (7gm Saturates), 43gm carbs (10gm sugars)

1. Make the Bolognese sauce: Heat the olive oil in a large pan, add the chopped onion, celery and garlic and cook for 7-8 minutes or until soft. Add the mushrooms and fry for 1 minute.
2. Add the minced meat and cook, stirring, until browned (be careful not to dry it out). Stir in the wine, stock, tomatoes, tomato puree and oregano. Season with salt and freshly ground black pepper. Bring to the boil, cover, then turn the heat down low and simmer gently until the met is tender and the sauce is well reduced. Check the seasoning and stir in the parsley.  

1. Preheat oven to 180*C (375*F). Make the béchamel sauce: Pour the milk into a small pan and add the onion, kali mirch and tej patta.  Bring almost to the boil, then remove from the heat and infuse for 10 minutes. Strain, reserving the infused milk but discarding the onion, kali mirch a tej patta.

1. Melt butter in a pan (don’t overdo it); and flour carefully over low heat, bit by bit, stirring to avoid lumps. Cook, stirring, for 2 minutes until the mix is bubbling but not coloured; remove heat. Gradually pour in the reserved milk, stirring constantly. Return to heat and cook, stirring, until sauce is thickened and smooth. Stir in the jaiphal.

1. Spoon a third of the Bolognese sauce into the base of a greased baking dish. Cover with a layer of lasagna sheets, then a layer of béchamel sauce. Repeat the layers twice, finishing with a layer of béchamel sauce to cover the top completely. Great the parmesan over.

1. Bake for about 30 minutes until golden and bubbling. Keep aside for a few minutes to allow it to cool before you portion it. Serve with a salad of mixed leaves, cucumber and finely sliced spring onion, if you like.

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1. Roasted Tomato

Hands-on time: 10 minutes; Cooking time; 40-45 Minutes; makes:  10 servings

·        15 medium tomatoes, halved

·        2 garlic cloves, sliced

·        5 tbsp extra virgin olive oil

·        1 chilly, finely chopped

·        2 tbsp balsamic or white vinegar

·        3 ripe but firm avocados peeled, stoned and thickly sliced, or 1 cup steamed peas

1 Preheat oven to (200C 400F). Put the tomatoes in to hallow baking tin, cut side up. Season, sprinkle garlic and drizzle over 2tbsp oil. Roast for 40-45 minutes.

2. Mix together 3tbsp oil, chilly and vinegar in a bowl.

3. Transfer tomatoes and any cooking juices to a large serving platter and keep it aside to cool. Add the avocado or steamed peas to the dressing and toss to coat. Spoon dressing over tomatoes 

Each serving: 170 Calories, 17gm fat (2gm saturated), 4gm carbs.

Prepare Ahead: Make to the end of step 2 up to two days in advance, but don’t slice the avocado, if using it.

1. Summer vegetable salad

Hands – on time: 10 minutes; makes: 10 serving s

·        1kg mixed green veggies, such as French beans, peas (you can use packaged peas), asparagus and broccoli.

·         1/4 large cucumber, halved and sliced

·        1 tbsp fresh parsley, chopped

For the dressing

·        1 tbsp vinegar

·        1 tbsp mustard sauce

·        3 tbsp extra virgin olive oil

1. Cook the beans in a large pan of boiling, salted water for 5 minutes, and then add all the other vegetables. Bring the water back to the boil; cook for a further 3-4 minutes. Drain well and put in to a bowl of ice-cold water.
2. Whisk the dressing ingredients together.
3. To serve, drain the veggies, and then toss in the dressing with the cucumber and parsley. 

Each serving: 70 calories, 4gm fat (1gm saturates), 5gm abs.

 Make to the end of step2 up to one day ahead. Chill the dressing and keep the cooked veggies, covered in cold water, until needed.

1. Potato and Spring Onion Salad

Hands-on time: 10 minutes; Cooking time: 30 minutes; makes: 10 servings

·        1 kg small potatoes

·        1 ½ tbsp butter

·        3-4 cloves of garlic sautéed in 1tsp butter and greens of 1 spring onion, or a bunch of chives, finely chopped.

·        Salt and pepper.

1. Take the new potatoes and cut any large ones in half. Simmer in boiling water for 20-25 minutes or until just tender. Drain well.
2. Put into a bowl with the garlic and spring onion greens. Season with salt and pepper. Toss will before serving.

Each serving:  90 Calories, 2gm fat (1gm saturated), 18gm carbs.

 Cooked potatoes up to two days ahead. Drain, tip into an airtight container. Cover and chill.

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Pound Cake

Makes: 8-10 servings

1 cup flour

¾ cup sugar

½ cup whole milk

½ cup melted butter

1 tbsp baking powder

1 tbsp vanilla

1 egg

1.      Preheat oven to 200*C (400*F).

2.      Whisk all the ingredients together until the butter is fluffy and light

3.      Pour into a lightly greased baking dish and bake for half hour, or until done (when a skewer inserted in the centre comes out clean).

Soufflé

Makes: 6 servings

2tbsp unsalted butter, melted1/4 cup granulated sugar for ramekins (oven-proof bowls)

1 1/3 cups whole milk

2-3 drops of vanilla essence

3-4 drops of orange or green food colour (optional)

1/3 cup plus 1 ½ tbsp regular granulated sugar

1/3 cup flour

1 ½ tbsp unsalted butter, softened

4 large eggs, separated powdered sugar

1. Preheat oven to 180*C (350*F).Grease six ramekins with butter Out the granulated sugar inside each ramekin and toss to coat. Refrigerate to chill ramekins.
2. Keep 1/3 cup milk aside. In a saucepan, pour remaining 1 cup milk and add vanilla essence and food colour (if using). Heat just to a boil, turn off the heat and set aside.
3. In another bowl, whisk 1/3 cup granulated sugar, flour, and the reserved ½ cup milk. Add a little hot milk and whisk to combine.
4.  Stir in flour mixture into the hot milk mixture in the saucepan and bring to a simmer over medium heat, whisking sometimes, Simmer just until thickened. Turn off heat.
5. Add butter, stir, and cover, set aside 15 minutes. Whisk in egg yolks.
6. Using an electric mixer or whisk, whip egg whites in a clean dry bowl until soft peaks form. Add 1 ½ tbsp sugar and whip until stiff and glossy. Fold into the milk mixture.
7. Pour into ramekins, filling up to ¾ of each. Use your thumb to make a shallow “channel” around the inside rim; dust with caster sugar.
8. Bake 20-30 minutes or until puffed and golden. Don’t open the oven door while baking.

Punch

Makes: 8-10 servings

1 ½ cup orange juice

1 ½ cup lemon juice

½ cup pineapple juice

2 cups sugar

1 cup boiling water

500ml ginger ale

Ice cubes according to taste

Slices of orange

1. Stir the sugar into the boiling water until melts. Cool.
2. Pour in orange, lemon and pineapple juices and blend well.
3. Now stir in the ginger ale and add ice cubes to it.
4. Garnish with slices of fruit and serve chilled. 

Virgin Mojito

Makes: 1 serving

10-15 pudina leaf

1 tbsp sugar

3 tbsp fresh lime juice

3 tbsp sugar syrup

Ice cubes

½ cup ginger ale, chilled

1. Bruise the pudina leaf with the back of a steel glass along with sugar, lime juice and sugar syrup.
2. In a shaker, put the pudina mixture along with ice and shake well. Pour into a tall glass, topping up with ginger ale. 

This banana lassi dessert recipe has a rich, cream like texture and a delightfully fruity taste, that is amazing. Banana lassi is a really simple banana dessert to make, in less then five minutes you could be enjoying this tasty banana treat.

Ingredients 

• 9oz Greek Style Yogurt
• banana (Peeled and Cut into Chunks)
• Banana (Sliced for Topping)
• 4fl oz Milk
• 4 Teaspoons Granulated Sugar

Preparation

Star off by placing all the ingredients in a blender or food processor, and blend for about two minutes. Pour the banana lassi into individual glasses and serve straight away topped with slices of banana, or cover and store in the refrigerator for up to 24 hours.