Blueberry Cheesecake

Ingredients For Blueberry Cheese Cake:

For Base:
Crushed tea time biscuits (Marie or digestive) 2 cups
Melted butter  3 tbsp

For Filling:
Kiri cheese 5-6 cubes
Cream cheese  2 cups
Gelatin 2 tbsp
Milk 1/4 cup
Caster sugar 3/4 cups
Vanilla essence 1 tsp
Cream  2 cups
Purple food color  a few drops (can put 1/4 tsp but not more)

For Topping:
Blueberry pie filling 1 cup
Whipped cream  1 cup

Method:
Mix melted butter with crushed biscuits and spread on the base of a 9" spring form tin press down well and freeze till set.
Then beat cream cheese, kiri cubes and caster sugar.
Add in essence and purple food colour if using.
Soak 2Tbsp gelatin in 1/4th cup milk and when bubbly heat gently till dissolved but do not let it boil.
Let cool slightly and then add in the cream cheese mixture.
Fold in well. 
Lastly fold in cream and pour over base and let set in freezer for 1 hour then put in the fridge for 4-6hrs to prevent crystallization.
Before serving decorate with whipped cream along the sides and put the blueberry pie filling in the centre over the top.

Blueberry Cheesecake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Eggless Pineapple Upside Down Cake

Ingredients For Eggless Pineapple Upside Down Cake:

For Garnish:
Pineapple slices 5-6
Cherries halved 10-12
Butter 2 tsp
Brown sugar 2 tbsp

For Cake:
Flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Vanilla essence 1 tsp
Oil 2 tbsp
Condensed milk 1 tin

Method:
In a pan, add the butter and the brown sugar and caramelize the sugar.
Heat the mixture while stirring. When it starts bubbling stop stirring and removes from the flame.
Spread in a greased baking tin.
Arrange the pineapple slices and cherries on the caramel.
Keep the tin aside.
For the batter sieve all the dry ingredients together.
In a bowl, whip together the condensed milk, oil and batter.
Add the essence and mix well now add the sieved dry mixture to the liquid little by little.
Whip to make a thick batter.
Pour it in the prepared tin over the garnish.
Bake at 180 degree C for about 35 minutes or till you see the top of the cake turn golden light brown in colour.
To check insert a tooth pick in the middle of the cake, it should come out clean.
Take out of the oven and let it cool for about 25 minutes the tin on a cooling rack.
Gently run a sharp knife around the edges twice to remove the cake.
Now, put a cake tray or a serving plate upside down on the cake tin.

Eggless Pineapple Upside Down Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn.

Eggless Chocolate Cupcakes

Ingredients For Eggless Chocolate Cupcakes:
Flour (Maida) 1- 1/2 cups
Cocoa powder 2 1/2 Tbsp
Baking soda 1 tsp
Salt a pinch
Sugar 1 cup
Oil 5 Tbsp
White vinegar 1 tbsp
Milk 1 cup
Vanilla/chocolate essence 1 tsp

Method:
In a bowl, add 5 Tbsp oil, 1 Tbsp white vinegar, 1 cup sugar, 1tsp vanilla or chocolate essence, 1 cup lukewarm milk and beat until sugar dissolves.
Add the dry ingredients (1 1/2 cup maida, 2 1/2 Tbsp Cocoa powder,1 tsp Baking soda and a pinch of salt and fold it gently.
Spoon cupcake batter into cupcake tin.
Bake at 180 C in a pre heated oven until a toothpick inserted in the center of the cupcake comes out clean.
Cool on a wire rack.

Note
- You can use imported loose cocoa powder from Asghar n Sons, Empress Market or Paradise Clifton, Karachi.
- Recommended Chocolates: Italiano or Lindt chocolate or if you want to spend a little more try imported dark cocoa powder available on all major stores If you cant find it you can try Cadbury's cocoa.
- For Fudge Use Cooking chocolate.
- Also highly recommended is a small investment in a weighing scale it is most accurate to use, rather than measure in tablespoons as all of them differ.

Eggless Chocolate Cupcakes by Zarnak Sidhwa

Eggless Brownies

Ingredients For Eggless Brownies:
Flour 1/3 cup
Water 1 cup
Butter 1/2 cup
Cocoa powder 2/3 cup
Caster sugar 2 cups
Vanilla essence 1 tsp
Flour 2 cups
Baking powder 2-1/2 tsp
Salt 1/2 tsp
Chopped walnuts 1/2 cup

Method:
Preheat the oven on 175 degree C on 19x 13 inch pan grease it.
Take a big pan, pour flour with water and cook it on low temperature until the mixture becomes thick.
Take another pan add melted butter, spread cocoa powder mixture.
Now take a caster sugar and vanilla essence beat it well mix it in mixture.
Now stir it into coco mixture.
Then add flour, baking powder and salt blend it well.
Fold it in walnut, bake it on 20 -25 minutes.
Then cut it into bars then serve it.

Eggless Brownies by Zarnak Sidhwa

Triple Chocolate Cupcakes

Ingredients for the Cupcakes
Flour cup
Cocoa powder 4 tsp
Baking soda ¼ tsp
Baking powder ¼ tsp
Coffee powder ¼ tsp
Oil 4 tsp
Vanilla essence ¼ tsp
Dark brown sugar ¼ cup
Buttermilk cup

For the Filling & Frosting
Nutella 2 tbsp
Sour cream 1 tbsp
Cream ¼ cup
Coffee powder tsp
Cocoa powder 1 tbsp
Icing sugar 1 – 2 tbsp

Method
In a bowl, sift together the flour, cocoa powder, baking soda, baking powder and coffee powder. 
In another bowl, whisk together the oil, vanilla essence and brown sugar. Using a spatula, add the dry ingredients to the wet in two batches, alternating with the buttermilk. 
Divide the batter between the muffin cups and bake 15-17 minutes, or until a toothpick inserted comes out clean. 
Let cool completely on a wire rack. 
Stir together the Nutella and sour cream and set aside.
Gently poke a hole in the top of each cupcake and pipe in the mixture. 
If you don’t want to pipe the filling in, simply spread the mixture on top of each cupcake evenly. 
Let it firm up for a few minutes in the fridge before frosting. 
Beat cream with coffee powder until soft peaks form. 
Add the cocoa powder and icing sugar. 
Frost the cupcakes with the whipped cream mixture.

Triple Chocolate Cupcakes by Zarnak Sidhwa

Egg Less Cake

Ingredients:
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
14 oz condensed milk
1 cup orange juice
2 tsp vanilla essence
1 cup melted butter

Method:
Preheat oven to 175 degrees C. 
and flour a 9x13 inch pan.
Sift together the flour, baking powder and baking soda into a large bowl. 
Make a well in the center and pour in the condensed milk, orange juice, vanilla and melted butter. 
Mix well and pour into prepared pan. 
Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, cool on a wire rack.

Egg Less Cake by Zarnak Sidhwa

Eggless Strawberry Ice Cream

Ingredients
Gelatin powder 1 tbsp
Cold water 2 tbsp
Milk 2 cups
Sugar 3/4 cup
Salt a pinch
Cream 2 cups
Vanilla essence 2 tsp
Strawberries, mashed 2 cups

Method
Soften gelatin in cold water. 
Scald milk; add gelatin, sugar, and salt.
Stir until dissolved. 
Cool. 
Add cream, strawberries and vanilla. 
Freeze.

Eggless Strawberry Ice Cream by Zarnak Sidhwa

Eggless Cake

Ingredients
Flour 1 - ½ cups
Khoya, crumbled 1 - ½ tbsp
Butter, softened 3/4 cup
Caster sugar 3/4 cup
Milk powder 5 tbsp
Corn flour 2 tbsp
Baking powder 1 tsp
Soda bicarbonate 1 tsp
Green cardamom powder ¼ tsp
Buttermilk ¼ cup
Milk 2 tbsp

Method
Preheat oven to 180C. 
Beat butter and caster sugar. 
Sieve milk powder into the bowl and continue to mix. 
Add khoya and mix again. 
Sieve flour, corn flour, baking powder, soda bicarbonate and green cardamom powder into the bowl and mix. 
Add buttermilk to correct the consistency. 
If the batter is still thick add a little milk and mix. 
Pour into the greased moulds or paper cups. 
Tap the moulds lightly to even the batter. 
Bake till skewer inserted in centre comes out clean.

Eggless Cake by Zarnak Sidhwa

Eggless Peach Dessert

Ingredients
Canned peaches 5 – 6
Yogurt 1 ½ tbsp
Gelatin 1 ½ tbsp
Whipped cream 4 tbsp
Sugar 3 tbsp
Pistachios chopped 10 – 12

Method 
Drain the peaches and put them in a blender jar. 
Add yogurt and purée.
Pour the purée into a bowl.
Take gelatin in a small bowl, add ¼ cup water and let it stand for a few minutes.
Add whipped cream to the peach purée and mix. 
Add sugar and mix. 
Stir the gelatin mixture well and add 4 tsp of it to the peach purée and mix well.
Pour into 4 ramekin moulds. 
Garnish with pistachios and keep the moulds in the refrigerator to set for 2-3 hours.
Once set decorate with a few slices of peach and serve chilled.

Eggless Peach Dessert by Zarnak Sidhwa

Eggless Pineapple Mousse

Ingredients
Pineapple chopped 6 slices
Water 1/2 cup
Gelatin 2 tsp
Condensed milk 400 gm
Whipped cream 2 cups
Pineapple Essence a few drops
Edible yellow colour a few drops
Glazed cherries as required

Method

Heat ½ cup water, add gelatin and stir till well blended. 
Beat condensed milk and cream, add pineapple and mix well. 
Add pineapple essence, yellow colour and mix well. 
Add dissolved gelatin and mix. 
Pour the mixture into individual glasses or bowls or ramekin moulds. 
Keep them in a refrigerator to set for 2-3 hours. 
Garnish with pineapple pieces and glazed cherries and serve chilled.

Eggless Pineapple Mousse by Zarnak Sidhwa