SIMPLE YUMMY DESSERTS RECIPES

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SAGO PUDDING - SIMPLE AND YUMMY - HEALTHY FOOD GUIDE



Sago pudding - simple and yummy - Healthy Food Guide image

This delicious sago pudding is gluten free, super easy and cheap to make. There are loads of variations and it’s the perfect warming treat!

Provided by Yvonne Walus

Total Time 16 minutes

Prep Time 1 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

2 cups skim/skim milk
½ cup sago
2 eggs
¼ cup sugar
1 teaspoon vanilla essence
...

Steps:

  • 1 Pour milk into a large microwaveable dish. Add sago and let it soak for 1 hour.
  • 2 Microwave sago on high for 4 minutes. Stir. Microwave sago on high for 4 more minutes. Stir then microwave sago on medium for 5 minutes. By now mixture should be thick, with glassy beads of sago showing through. If not, microwave again on medium for 1 minute at a time until cooked.
  • 3 Beat eggs, sugar and vanilla together in a cup then quickly stir it into hot sago mixture.
  • 4 Microwave sago on medium for 2 minutes then serve hot. Serving suggestion This pudding is delicious with a fruit salad or with a tablespoon of jam.

Nutrition Facts : ServingSize 4 serves, Calories 201 calories, FatContent 2 g, CarbohydrateContent 35 g

23 TOP VIETNAMESE DESSERTS (+RECIPES) – THE KITCHEN COM…



23 Top Vietnamese Desserts (+Recipes) – The Kitchen Com… image

If you’ve ever been curious about Vietnamese food, but have never had the chance to travel there, you’ve come to the right place. In this article, I will explore 23 of the top Vietnamese desserts. So, the next occasion you’re wanting to branch out and try making something new, you have many dessert options to

Provided by Cassie Marshall

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ROAST VEGETABLES MEGA MIX | VEGETABLES RECIPES | JAMIE ...
Mix it up and transform simple roast veg with herbs, honey, balsamic vinegar and zesty lemon
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 303 calories per serving
    1. Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
    2. Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
    3. Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
    4. Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
    5. Toss the beets with the balsamic vinegar and whole herb sprigs.
    6. Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
    7. Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
    8. Toss the turnips with the vinegar and bay.
    9. Toss the fennel with the lemon juice, then pick over the thyme leaves.
    10. Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
    11. Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
    12. Once ready, give the tray a jiggle, then pile the veg on a platter.
See details


23 TOP VIETNAMESE DESSERTS (+RECIPES) – THE KITCHEN COM…
If you’ve ever been curious about Vietnamese food, but have never had the chance to travel there, you’ve come to the right place. In this article, I will explore 23 of the top Vietnamese desserts. So, the next occasion you’re wanting to branch out and try making something new, you have many dessert options to
From thekitchencommunity.org
Reviews 4.9
See details


ROAST VEGETABLES MEGA MIX | VEGETABLES RECIPES | JAMIE ...
Mix it up and transform simple roast veg with herbs, honey, balsamic vinegar and zesty lemon
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 303 calories per serving
    1. Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
    2. Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
    3. Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
    4. Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
    5. Toss the beets with the balsamic vinegar and whole herb sprigs.
    6. Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
    7. Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
    8. Toss the turnips with the vinegar and bay.
    9. Toss the fennel with the lemon juice, then pick over the thyme leaves.
    10. Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
    11. Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
    12. Once ready, give the tray a jiggle, then pile the veg on a platter.
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