Anjali's Food Kaleidoscope

Apple Cheddar Scones


Scones is described by Wikipedia as a single serving cake or quick bread. Whenever I think of Scones , the picture that comes to my mind is of a little round table , covered with a floral print tablecloth, beautiful chinaware , a few scones , a beautiful house overlooking the lake , in short a picture of complete “Bliss”. 

         Apple Cheddar scones are my all time favorite. The sweetness  and crunchiness of the Apple  goes very well with the salty savoury cheddar cheese. A perfect  pure vegetarian snack to pack for your children’s school tiffin or for a friend or relative who is travelling , a make ahead tea time or breakfast snack ,  in short its all good things put into one. I would soon be coming up with a whole new variety of scones to enjoy and share with friends and loved ones. Till then enjoy my Apple Cheddar Scones.


1.  225 grams all purpose flour
2.  50 grams salted butter chilled and cubed
3.  Half a cup / 125 ml milk at room temperature , add a teaspoon of lemon juice and keep aside till you assemble the other ingredients
4.  1 ½ teaspoons of baking powder
5.  ¼ teaspoon of Baking Soda
6.  2 – 4 tablespoons of Castor Sugar depending on the sweetness of the apple
7.  One medium apple diced  into small cubes about 1 ½  or  1 ¾ cups , sprinkle a teaspoon of lemon juice to prevent from discolouring and also to have a pleasant tang
8.  One cup grated cheddar cheese loosely packed ( I use Britannia )


1.  Preheat the oven to 220 ° C.
2.  Butter a flat baking sheet.
3.  In a mixing bowl ,combine the flour , baking powder and soda  and sugar .
4.   Add the butter and gently rub in till the mixture resembles coarse crumbs.

5.  Stir in the cheese and the buttermilk and knead for a few minutes till you get a soft and elastic non sticky dough. If required you could add a tablespoon or more of water.
6.  Knead in the diced apple.
7.  Place the dough on the buttered baking sheet and gently pat it into a 9 inch circle.
8.  Cut into 8 wedges and gently separate them ( I just cut and mark them).
9.  Place in the preheated oven for about 20 minutes or till the scones turn into a beautiful golden brown.
10.               Enjoy as it is or with Jam and cream. I like them best wtih a piping cup of coffee.

Cheddar Spinach Strata


My Cheddar Spinach Strata is for those lazy Sunday mornings when you want to get up late and just laze around while a wholesome , nutritious and delicious breakfast bakes in the oven. Assemble it the night before and let it stand in the refrigerator overnight though one hour is fine too , and then just bake it till you shower , read the newspaper or just amble around your beautiful home.
         My "Cheddar Spinach Strata " is a vegetarian 's delight , it uses up those day old slightly dry whole wheat bread which otherwise is not too soft to eat. You could use slightly dry white bread too , but the healthier version is whole wheat. You can also use dairy milk though I prefer making Oat milk and using that. To make oat milk for this recipe I soak one cup of oat milk in about three cups of water , let it stand for about half an hour , blend it in the liquidiser , strain and discard the pulp. measure it and add more water if necessary to make 400 ml of milk.


1.  6 - 8 slices of a day old sightly dry Whole Wheat bread.
2.  400 gms of spinach leaves , washed drained and chopped into thin strips. Hold about 4 - 5 leaves one over the other , roll them like a pipe and then trim off thin strips  .
3. One medium onion chopped fine
4. Two to four tablespoons of Olive oil
5.  150 gms - 200 gms of grated cheddar cheese about one cup
6. 400 ml of home made oat milk
7. 3 large eggs or 4 if you are using smaller ones
8. Salt and Black pepper to taste


1. Take oil in a pan , keep flame on medium , add the chopped onions and stir till soft.
2. Tumble in the chopped spinach and give a toss on full flame till any excess moisture dries up and the leaves become shrivelled and soft. Let cool.
3.  Beat the eggs and milk with a whisk , add salt and black pepper to taste.
4.  Take a Bake and serve baking dish , approximately 11 x 6 inches. Butter it well , place half of the cubed bread croutons and make the bottom layer.
5.  Spread the Onion - spinach mixture over the bread croutons , sprinkle the cheddar cheese. Put another layer of croutons, drizzle a tablespoon of olive oil over the bread , pour in the egg-milk mixture. Cover with a cling film , refrigerate for one hour to overnight.

6.  When you want to bake , let it come to room temperature , preheat the oven to 160 degrees , bake for 60 - 75 minutes , or until knife inserted near center comes out clean.
Let it stand for five minutes before serving.

Basic Ice Cream recipe


Chocolate Ice cream And Vanilla ice cream with Chocolate chips

Summer is just round the corner . Scorching sun and cool shades , hot afternoon breeze and chilled fizzy drinks , warm days and comfortable cotton clothes ,  piping hot food followed by chilled desserts. I love summers . And I love ice creams . Thank you so much for appreciating my ice cream pictures on my Fb page and encouraging me to come up with exotic and yummilicious flavors.
                 Simplicity has always been my mantra and my ice cream recipes follow the same rule. A few easily available ingredients , a few simple steps and then a delicious outcome . I have always strived for that. This summer I have for you all a basic ice cream recipe. And you know what, keeping this as the base you can make your own flavors. So come on,  stretch your imagination and perk up your enthusiasm and make your own signature flavor and please share it with us by posting the picture with a few lines on the timeline of my Fb page so that others can enjoy another different flavor this summer.

Basic Ice cream recipe .


1.   400 ml or two small tetra packs of Amul whipping cream
2.   200 grams Milk Chocolate ( I have used Morde , One and a half bar of the 500 gms pack of Morde make 200 gms)
3.   2 – 4 tablespoons of castor sugar . don’t use any more than this , infact check the sweetness after adding two tablespoons , and if need be add a little more. Please note that tooti frooti , candied fruits etc all are sweet so its safer to keep the basic ice cream just about sweet , sugar can always be added later , even after adding the other things. You could skip the sugar and add honey for an absolutely amazing flavor. Honey and Fig icecream was a hit with my family.
4.   A teaspoon of vanilla essence , if you want a plain ice cream , or any fruit essence if you want a fruity flavor.

1.   Chill the whipping cream tetra packs in the refrigerator for alteast 2- 4 hours.
2.   Chill the container in which you will beat the cream in the freezer for atleast 10 – 15 minutes.
3.   Break the milk chocolate into about one inch sized pieces and place in a Borosil or Pyrex bake and serve glass bowl  ( Just a microwave safe glass bowl might crack when the chocolate melts ) . Microwave for atleast about one and a half minute to two minutes to melt the chocolate , the chocolate will seem intact but just a stir and it will smoothen out to a glossy sauce. Let it come to room temperature.
4.   Whip the cream with an electric egg beater for about 5 minutes till it increases in volume and gets soft peaks. The cream should not be chilled when you add the melted chocolate.
5.   Stir in the  cooled melted chocolate and sugar to taste.
6. Add a teaspoon of Vanilla essence or any essence of your choice.
7.   Pour in a freezer safe glass bowl ( Borosil , Luminarc ) or an aluminium container or bowl ( seal with an aluminium foil to avoid crystals ).
8.   Chill for atleast 4- 6 hours. ENJOY !!!!!!

 Butterscotch Ice cream : Add a teaspoon of Butterscotch essence and about two tablespoons of Castor sugar. Remember , the butterscotch chips already are quite sweet so be frugal with the added sugar. Freeze the ice cream and after about two hours when the icecream is just about semi set , add about half  a cup of Butterscotch chips. If you add them in the first stage they are likely to sink to the bottom of the dish. Give a gentle stir and freeze again. 
             For the Chocolate chip icecream , the method is the same, add a teaspoon of vanilla essence , give a stir , freeze and when the icecream is semi set , stir in some chocolate chips.

For Kiwi Ice cream

    Follow the basic ice cream recipe .
Don't add the sugar , instead add 4 - 5 level tablespoons of Kiwi - Apple flavour Tang. At the same time add about half a cup of chopped candied kiwi ( optional ). Chill .

For Orange Ice cream , the method is the same like Basic ice cream recipe , don't add the sugar , instead add Four level tablepspoons of Orange flavour Tang . At the same time add about half a cup of candied orange peel ( optional ). Freeze

 For Tooti Frooti  Icecream , follow the basic Ice cream recipe , add Mixed fruit essence , and half a cup of Tooti Frooti , give a stir and freeze. So friends there are a whole wide range of flavours out there to experiment . Do share your ideas with us......And just chill..

Coffee Icecream follows the same recipe as that of the Basic Icecream , add about three tablespoons of castor sugar and two ablespoons of Nescafe Classic Soluble coffee powder.


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