Cilantro Corn Risotto

 

Ingredients Required

¼ cup of Hawberry Farm’s Garlic and Cilantro Pesto Sauce

4 fresh corns or 4 cups of frozen corn

3 tbsp canola oil

½ cup of cashews

2 tbsp grated ginger

1 tsp cinnamon powder

1 tsp mustard seeds (optional)

1 cup milk

1 tsp lemon juice

A pinch of turmeric (optional)

Salt as per taste

Chopped cilantro

Directions

Crush the corn seeds in a food processor. If you are using fresh corn remove the seeds using a knife.

Heat oil in a pan.

Add mustard seeds.

Once the mustard seeds starts popping up, add ginger and cashews.Roast until the cashews are golden brown.

Add turmeric and cinnamon powder.

Immediately, add the crushed corn and Hawberry Farm’s Garlic and Cilantro Pesto Sauce.

Add milk and mix well.

Heat on low to medium with occasional stirring until the corn risotto has the thick consistency and stops sticking to the pan.

Add the lemon juice and salt to taste.

Garnish with chopped cilantro, corn and cashew.

Serve warm as a snack or a side dish.

Cherry Halva

 

Ingredients Required

½ cup of Hawberry Farm’s Cherry No Sugar Added Spread

½ cup butter

1/3 cup of chopped almonds

1 cup of semolina

½ cup sugar

1 cup milk (can be replaced by water or almond milk for the vegan recipe)

1 cup water

1 tsp vanilla extract

1 tsp lemon juice

Directions

Melt the butter in a pan.

Add semolina and almonds and roast on low to medium heat for 20 mins.

******The key for the recipe is to roast it for 20 min, otherwise it becomes sticky.******

Add sugar and mix well.

Add milk, water vanilla extract and Hawberry Farm’s Cherry No Sugar Added Spread.
* Milk can be replaced by water or almond milk for the vegan recipe.

Cook with occasional stirring until the cherry halva stops sticking to the pan.

Serve warm with fresh fruits and whipped cream. Top with cherry spread.

Pecans & Coconuts Ice-Cream

 

Ingredients Required

½ cups of Hawberry Farm’s Pecans & Coconuts

1 ½ cup of coconut milk

½ cup of cream

2 tbsp of sugar

½ tsp vanilla extract

Directions

Mix well all the ingredients and chill them.

Pour the mixture in the ice-cream maker’s bowl and mix for about 20 min or according to the manufacturers’ instructions.

Transfer the ice-cream in an air-tight container and freeze for an hour.

Scoop the ice-cream and serve with grilled pineapple.