Monday, October 14, 2019

Creamy Chicken Curry with Annie's Goddess Dressing

Hi everyone, I hope you are doing good. Today I am here to share a new recipe. This recipe is a part of a campaign associated with Annie's and The feedfeed. Thank you @thefeedfeed, for giving me this opportunity. 

Annies is a very reputed brand in the USA for its organic products. Annie's makes delicious and nourishing foods that are good for the planet, too. From Salad dressings, mac & cheese, yogurt, cereal, soup snacks, and more! They always value honesty, transparency, yummy and wholesome, real organic ingredients, nothing artificial. Annie's began in 1989, it has been a part of the General Mills family for over four years but they have not compromised on a single thing - not their values, not the standards of their ingredients, and most certainly their mission.

As I said earlier post that I love to shop at co-op grocers.
Once you start buying the groceries from Co-Op grocers - you never go back
to the regular grocery stores. Co-OPs are community-owned businesses, they are
committed to the people they serve and the communities they live in. Owners
can have a voice in what is available for purchase, as well as in the overall
organization of their particular co-op. Owners get the most buying power for
their money, and profits stay in the community, contributing to its economic
strength. I have bought all the ingredients from the Co-Op called People’s
organic food market located in the Ocean Beach area in San Diego. There is a dressing promotion coming up at your local Co-Op grocer, don't miss it. 

Annie's Dressing Promotions at Local Co-ops:
○ Organic Dressings - 2/$6 (October 1st - 15th)

○ Regular Dressings - 2/$5 (October 1st - 15th)

Now coming to the recipe, It's a unique recipe featuring one of Annie’s organic dressings called Goddess. Actually, I am a big fan of Annie's Goddess dressing. It's creamy, lemony, and indescribably addictive. It is a very unique recipe, this recipe was born, when I had to use up the leftover goddess dressing that was sitting in my pantry for a long. Initially, I was a little skeptical about how it turned out. But I must say, it came out so yum, again I had to repeat the same recipe. Okay, I will not take more time, today is recipe is Creamy Chicken Curry with Annie's Goddess dressing. This delicious chicken curry will be perfect pair with rice, Pulao or butter naan. 

Recipe of Creamy Chicken Curry with Annie's Goddess Dressing :

Prep Time: 15 minutes
Cook Time: 30 minutes 

Yield: serves 5


Chicken: around 2 lbs ( cut into medium-sized pieces / curry cut ) 
Black pepper: 1 teaspoon + 1 teaspoon (freshly cracked)
Annie's Goddess dressing: 2 tablespoons + 2 tablespoons
Plain yogurt: 1/2 cup, whisked 
Oil: 3 tablespoons
Green cardamoms: 3
Cinnamon stick: 1 and 1/2 inches
Cloves: 3Onion: one big one, 3 finely chopped, around 2 cups
Garlic: 6-7 cloves, paste 
Ginger: 1 inch, paste
Green chili pepper: 2, paste ( I used, 2 green chilies, you can use as per your tolerance or you can skip it also )


1. Wash and pat dry the chicken pieces with a kitchen towel. 

2. The marination part: 
Take the chicken piece in a mixing bowl, add salt and pepper to it and mix it well. Then add the yogurt and Goddess dressing, mix it thoroughly. Let it rest for half an hour.

3. Take a big pan, add oil and heat it up. Once the oil is ready, add the green cardamoms, cinnamon stick and the cloves. 

4. Once the nice aroma comes up, add the chopped onion and saute the onion till it changes color to light brown. Add the ginger, garlic, and the green chili paste. Stir and cook it for a couple of minutes.

5. Lower the heat, and add the marinated chicken to the pan. Stir and let it cook over medium heat. 

6. Add salt and the remaining black pepper to the chicken. Add 2 tablespoons of Annie's Goddess dressing.

7. The chicken will start to release water and it will be cooked by its own. Stir it occasionally to prevent burning at the bottom.

8. Once the chicken pieces are well cooked, and oil starts to come out from all the sides of the pan, check the seasoning. Add salt and pepper, if it is required and turn off the gas.

9. Creamy Chicken Curry with Annie's Goddess dressing is ready. Serve hot with rice, Pulao or with butter naan. 

Monday, January 21, 2019

Tortilla Soup using Muir Glen Tomatoes

It’s been a while since I had posted my last recipe in this blog and today I am not going wasting any time by giving any excuse for that. Off late, I am enjoying Instagram a little more than other social networking sites. I love posting pictures of my day-to-day cooking on Instagram. Since it’s all about pictures, there is less effort required to write about the recipe. Sometimes I also like to post pictures about what’s happening in my daily life. So if you are not already there, please follow me, my Instagram id is #mixandstir. 

Anyways, I have some good news for you. I have been associated with a unique and fun campaign with Muir Glen & the National Co-Op Grocers. Muir Glen is a very reputed brand in the USA for their different products like organic tomatoes, pasta sauce, and salsa.  Thank you @thefeedfeed, the popular social networking company for giving me this opportunity.  
Do you know how the best quality of tomatoes come from Muir Glen?  Because it focuses on the following three principles - 1. Organic 2. Pollinators 3. Zero waste. In order to grow a better tasting tomato, they believe it must be grown organically. Their farmers in the Sacramento Valley of California work together with local pollinators (aka bees!) to keep a healthy ecosystem and produce the best tomatoes possible. However, not every tomato is good enough for the cans, which is why they have created a composting facility for any tomato waste. Muir Glen focuses on working in harmony with their environment because it’s what makes their tomatoes taste better and the planet a happier place.

As part of this fun campaign, I have also been introduced with co-op grocers. Once you start buying the groceries from Co-Op grocers - you never go back to the regular grocery stores. While reading about these Co-Op grocers, came to know about interesting facts. As locally owned businesses, co-ops are committed to the people they serve and the communities they live in. Owners can have a voice in what is available for purchase, as well as in the overall organization of their particular co-op. Owners get the most buying power for their money, and profits stay in the community, contributing to its economic strength. I have bought all the ingredients from the Co-Op called People’s organic food market located in the Ocean Beach area in San Diego.

Like other cooperatives, Ocean Beach People's Organic Food Market, a California food cooperative, operates according to the seven Cooperative Business Principles. It was born as a small neighborhood buying club in 1971. I love the seven cooperative principles those they follow 1. Voluntary, Open Ownership 2. Democratic Owner Control 3. Owner Economic Participation 4. Autonomy and Independence 5. Education, Training, and Information 6. Cooperation Among Cooperatives 7. Concern For The Community. Here are the specific mission and vision statements from this Co-Op that has really impressed me. Mission: To operate retail vegetarian consumer cooperatives providing high-quality natural products at a fair and reasonable price. Vision: The Cooperative is dedicated to helping people live in ways that are ecologically sustainable and that promote personal health and well-being. Values: We believe that consumer ownership through a cooperative structure provides consumers with an optimal democratic forum to meet the needs of our community. Over the years, the Co-op has grown to serve many Owners from many different locations.

There is a promotion going on, you can stock up on Muir Glen products. 
14.5oz Canned Tomatoes – 10/$10 (1/16-1/29)
○ 28oz Canned Tomatoes – 2/$4 (1/30-2/12)

Find the Co-op market closest to you.

Now let's come to the actual recipe. Today I will share a Mexican-inspired soup, using Muir Glen Fire Roasted Tomatoes. The Soup is called Tortilla soup, to cook it from the scratch will take not more than 30 minutes. You can prepare tortilla soup in Instant Pot or slow cooker or on the stove top. The fire roasted tomatoes, spicy chilis, bold seasoning, and corn tortillas make the flavorful soup. I have used, chicken stock and shredded chicken both here if you are vegetarian, just skip the shredded chicken and use vegetable stock instead of Chicken broth. This soup is very much a Mexican version of tomato soup. This particular recipe is a bit spicy, the way my 11 years old wanted. I added a jalapeno and paprika. If you want your soup little milder, just skip the jalapeno. The recipe is very flexible. To make this soup extra delicious, add some toppings at the end. You can add your choice of toppings, such as sour cream, shredded cheddar cheese, or pepper jack cheese, chopped cilantro, chopped onions, sliced avocado and don't forget to add some crispy fried corn tortilla chips. 

Recipe of Chicken Tortilla Soup, using Muir Glen Tomatoes :

Prep Time: 10 minutes 
Cook Time: 40 minutes 

Yield: serves 4 


Olive oil: 2 tablespoons 
Onion: 1, chopped 
Garlic: 4-5 cloves, chopped 
Jalapeno: 1, stem and seeds removed, chopped 
Salt: to taste 
Black pepper: to taste, freshly cracked 
Cumin powder: 1/2 teaspoon 
Red Chili powder or paprika: 1/2 teaspoon 
14 oz Muir Glen Fire Roasted tomatoes with medium green chilies: 1 can
Chicken Stock: 32 oz ( 4 cups ) 
Frozen corn: 1/2 cup 
Cilantro (optional): chopped, one cup 
Shredded rotisserie chicken: 1 cup 
Small Corn Tortillas: 2 + 2, cut into thin strips

For Toppings:

Shredded Cheese: pepper jack/ Monterey jack / Colby jack
Sour Cream:
Avocado, sliced
Corn Tortillas: 


To make the tortilla strips:

1. Cut the corn tortillas into 1/2 inch strips. 

2. Take a large baking sheet, lightly spray with cooking spray. 
Add the tortilla strips and toss with 1 or 2 tablespoon vegetable oil.

3. Arrange the strips in a single layer and bake them at 425 degrees F for 10 to 15 minutes or until it becomes light golden brown. Once it is done sprinkle with salt and keep it aside.

To make the soup:

1. Heat a large saucepan over medium-high heat. Add 2 tablespoons olive oil and heat it up.
Add onion, garlic, and jalapeno and saute for a few minutes, until the onion becomes translucent and jalapeno is soft. 

2. Add cumin powder, red chili powder, salt, and pepper. Stir it to mix it well and cook it for another 2 minutes. 

3. Add the Muir Glen Fire Roasted tomatoes with medium green chilies. Then add the chicken stock, cilantro and half of the tortilla strips. Bring the mixture to a boil. Lower the flame and simmer it for 30 minutes. 

4. Using an immersion blender, blend the mixture until smooth. Add the shredded chicken and corn. Adjust salt and pepper as needed. Keep the soup over low heat for another couple of minutes. 

5. Transfer the soup into bowls and top with cheese, sour cream lime juice, cilantro, and crisp tortilla strips. Enjoy warm Chicken Tortilla Soup with your favorite toppings. 

Sunday, October 15, 2017

Mini Gulab Jamuns (Angoori Gulab Jamuns) with Rabri

Hello! I am back after a long break of 4 months. Finally, I have managed to recover and find some time to sit down and write a new recipe. Last few weeks I was trying to get back to my blog but I still needed some motivation and push. Fortunately, I received this potluck invitation at the right time. Thanks Kankana for organizing this virtual potluck. In last 4 months, many of you requested me the recipes and food pictures that I used to post on my Instagram. But I couldn’t reply you as I was not doing well. I am really sorry for that and from now onwards I will attempt to post as regular as I can, so please bear with me.

Hope you are having a great festive season. Today I will share a recipe of dessert that I made a few days back. I am sure that you would like it. I am not a big fan of dessert but I too liked this combination of Mini Gulab Jamuns with Rabri. It's a deep-fried melt in the mouth, kind of dough balls soaked in cardamom flavored syrup. When it’s served slightly warm, it's a pure bliss to gobble up. To make these Gulab Jamuns extra special, I have drizzled with a layer of rabri over warm Jamuns.

These Gulab Jamuns are pearl sized and also called Angoori Gulab Jamuns. Before making these, I have seen lots of recipes. There were two methods one with Khoya and another with milk powder. I have made these using Khoya. I have made the similar versions of this dessert that are called Pantua and Kala Jamuns. Also tried Gulab jamuns a couple of years back but they turned out to be not so soft. So I was quite nervous thinking that if the recipe doesn't work this time, I have to stop making Gulab Jamuns. But fortunately, they came out so delicious! 

Recipe of Angoori Gulab Jamuns with Rabri for 6 to 8 people


For Dough 

Grated Khoya: 1 cup,
All-purpose flour: 3 tablespoons 
Baking soda:  1/8 teaspoon 
Cardamom powder: a pinch 
Milk: 3 to 4 tablespoons or as needed 

For Syrup

Water: 2 cups
Sugar: 1 and 1/2 cups
Cardamoms: 4 to 5, crushed 

Saffron strands: few  

Oil for deep frying


1. Add sugar and water to a wide pan and bring it to boil on medium flame. Add cardamoms and saffron to the syrup. Boil it for 5 minutes. Once it is done, turn off the stove. Keep it there. 

2. Add grated khoya, all-purpose flour, baking soda and cardamom powder to a mixing bowl. Mix it well. Slowly add milk little by little as needed. Knead it gently and make a smooth dough. The dough should not be dry. Keep it aside for 5 minutes. 

3. Divide the dough into 32 equal portions. Take each one in between your palms and roll into a ball.  Make sure there is no crack on the surface of the balls.

4. Heat oil in the deep frying pan. When the oil is medium hot, add a pinch of dough in the hot oil. If the dough comes up slowly with bubbles that means oil is ready to fry. 

5. Add Jamuns 6 to 8 at a time and fry them over low to medium flame. Keep stirring the oil to fry them evenly. Once they are uniformly golden brown, remove the balls from oil and immediately them to slightly hot syrup. The syrup should not be too hot. 

6. Gently rotate the Jamuns in syrup and let it get soaked for about 40 to 45 minutes before serving. 

The Recipe of Rabri


Whole milk: 1 liter 
Sugar: 4 to 6 tablespoons or to taste 
Cardamom powder: a pinch 

For Decoration:

Chopped Pistachios: 1 to 2 tablespoons 
or dry rose petals ( optional ) 


Heat the milk in a heavy-bottomed pan. Once it starts to boil, reduce the flame. Stir continuously to prevent it from burning at the bottom. The milk will start to thicken. Continue to stir till it becomes thick and creamy. Add sugar and cardamom powder and stir it to mix. Once the milk is thick and the quantity becomes little less than half of actual quantity of milk, turn off the stove. Rabri is ready.  

Serve the cold rabri with warm Gulab Jamuns topped with chopped pistachios. 

Wednesday, May 31, 2017

Paneer Butter Masala ( the Easy and Healthy way )

Paneer Butter Masala is a very rich Indian Vegetarian dish made with Paneer ( Indian Cottage Cheese ). Marinated Paneer is cooked in a spicy, smooth and creamy red-colored tomato-based gravy. It’s the vegetarian version of Chicken Tikka Masala and the most frequent dish to order in an Indian restaurant just after Chicken tikka masala. It’s a bit higher on the calorie scale as the recipe uses lots of cream and butter. It makes this particular dish more appropriate for occasional treats.

Today I will share the recipe of Paneer Butter Masala that you can include it in your everyday menu. Basically, my version of Paneer butter masala gives you the same creamy texture of the Restaurant’s recipe but with lesser fat. Instead of butter, I used here Canola Oil and replaced the cream with milk. Not only it’s a healthy version of actual Paneer Butter Masala, but it’s an easy and fast recipe. Trust me it involves very little effort and needs about 20 minutes to complete the dish.

Paneer Butter Masala pairs very well with most of the Indian Bread like Phulkas, Naan, Tandoori Roti, Paratha etc. as well as with some Rice dishes like  Pulao, Jeera Rice or even with plain rice. 

Recipe Of Paneer Butter Masala:


Paneer: 200g, cut into small cubes (for best result use homemade Paneer or Haldiram's Malai Paneer)
Oil (or Butter) : 2 tablespoons + 3 tablespoons
Fenugreek seeds: 1/2 teaspoon
Green Cardamoms: 3 
Cinnamon stick: 1 inch 
Cloves: 3 
Tomatoes: 2 large, make it puree 
Green Chili: 1 paste
Ginger paste: 1 teaspoon
Garlic paste: 1 tablespoon
Kashmiri Red chili powder: 1 teaspoon 
Coriander powder: 1 teaspoon 
Cashew paste: 2 tablespoons 
Milk: one cup or as needed. 
Crushed Dry Fenugreek Leaves (Kasuri Methi): 1/4 teaspoon 
Salt: as needed 
Sugar: one teaspoon or to taste 


1. sprinkle salt over the paneer pieces. Toss gently and set it aside. Take a pan, add oil to it and heat it up. Lightly fry the paneer pieces until they are golden color on both sides. Once they are done, set it aside. 

2. Add the remaining oil to the pan, add fenugreek seeds. Once aroma comes up, either you can discard the fenugreek seeds from the oil or keep it as it is. But don't burn it. It will taste bitter if it is burnt. 

3. Add green cardamoms, cinnamon stick and cloves to the oil. Once it sizzles, add garlic paste, ginger paste, and green chili paste. Fry it until raw smell goes off. 

4. Add tomato puree to the pan. Stir it and cook for a couple of minutes. Once it becomes thick and the oil starts to come up from the sides of the pan, add Kashmiri red chili powder and coriander powder. Stir and cook it for another couple of minutes. 

5. Add the cashew paste to the pan. Stir it to mix it nicely. Cook it again until oil separates from the spice mixture. Add salt and sugar. Add the crushed fenugreek leaves. 

6. Add a cup of milk. You can add little more or less milk as per your desired consistency. 

7. Once the gravy starts to boil, lower the flame and add fried paneer pieces to the gravy.  Stir gently and cover the pan. Let it simmer for another 7 to 8 minutes. Check the seasoning, add salt and sugar if needed. Once the gravy reaches your desired consistency switch off the gas. Paneer Butter Masala is ready. Garnish it with chopped Coriander and serve hot with your choice of Indian bread or Rice preparation.

Tuesday, May 23, 2017

Pineapple Chutney ( Anarosher Chatni )

Bengali Chutney is little different in taste from the Chutney of other parts of India. It’s not a condiment, rather in Bengali Cuisine, Chutney is a side dish and a part of a meal. It’s served at the end of a Bengali meal just before the dessert. It tastes usually sweet and sometimes a combination of tart and sweet with a hint of spicy.  Most of the Bengali Chutneys are made of seasonal fruits like tomatoes, mangoes, pineapple, papaya or a combination of fruits and dry fruits.

Today I will share the recipe of Pineapple Chutney, that I cooked for a potluck party where everyone liked it. So thought of sharing the recipe here. This is really easy and quick one to prepare. The taste is sweet and a bit spicy, perfect to complement any lunch or dinner menu. I have used fresh pineapples here but the canned pineapples will also work well here.  So if you are a Chutney-lover, do try this recipe and enjoy it until licking your fingers clean. 

Recipe of Pineapple Chutney ( Anaraser Chutni )


Pineapple: 2 cups, peeled, cut into small pieces.
Mustard oil or any vegetable oil: 1 tablespoon 
Dry Red Chili: one, broken 
PanchPhoron: 1/2 teaspoon 
Salt: a big pinch 
Sugar: 1/2 cup or to taste 
Turmeric: a pinch 

Raisin: 3-4 tablespoons
Bhaja Masala/ Dry Roasted spice powder: 1 teaspoon (for Bhaja Masala, take 2 tablespoons of whole Cumin and one whole red Chili, dry roast them and pound it into a fine powder) 


1. Heat the oil in a pan, add panchphoron and the whole red chili. Once they start to splutter add the pineapple. Add salt and turmeric. Stir it for 4 to 5 minutues on a low heat. 

2. Add 1 and a half cup of water to it. Add the sugar and raisins. Cover the pan and let it simmer for 15 to 20 minutes. Once the pineapple becomes soft and the sauce is at your desired consistency, check the sweetness. Add sugar if needed. Turn off the gas. Add the roasted spice powder and mix it well. Serve it as a side dish with a meal. 

Monday, May 22, 2017

Bengali Style Fried Rice ( Ghee Bhat )

Every family has their very own heirloom recipes that have been handed over from one to another generation. Today I will share a recipe that is our family favorites from my grandmother’s time. Whether it’s someone's birthday celebration or an anniversary get together, the recipe was always a big hit at our home.

This is a mildly sweet and fragrant rice dish, loaded with some vegetables, dry fruits and ghee. This is not an elaborate dish rather it’s a very simple, and quick to prepare. In this recipe, an assortment of spices, veggies, and dry fruits are first sautéed in oil and ghee. Then cooked rice is added to the mixture of vegetables and dry fruits. After few minutes, add salt and sugar to the rice and it’s ready to serve. It pairs well with a rich dish like Kasha Mangsho - chicken or  Mutton cooked on the slow fire, in the Bengali way. 

Recipe of Bengali Style Fried Rice:


Rice: 2 cups, good quality Basmati or Deradhun Rice
Carrots: one cups, chopped into small cubes. 
Green Capsicum/bell pepper: 1/2 cup, chopped into small cubes
French beans: chopped, 1/2 cup
Frozen or fresh Green peas: 1/2 cup

Ghee (clarified butter): 3 tablespoons
Oil: 1 tablespoons
Bay leaves: 2 
Green Cardamoms: 3 
Cinnamon sticks: 1-inch piece
Cloves: 3 
Cashew nuts: one handful
Golden raisins: 2-3 tablespoons

Green Chilis: slit, one or two
Salt: to taste
Sugar: 3 tablespoons or to taste 


1. Cook the rice in a big pot. Add salt to it. Once the rice is 90% cooked drain the water from the rice. Spread the rice on a flat surface and let it come to the room temperature. This helps to prevent your rice from being sticky.

2.  Soak the cashew and raisins in a cup of water separately. Take a big pan, add oil to it. Fry the cashew until they are golden brown. Once they are done, take it out of the pan and set it aside. Add raisins to the pan, and fry for a few seconds. Be careful, they burn so fast. Once they puff up, take it out of the pan and keep it aside. 

3. In the same pan add 2 tablespoons of ghee. Add the whole spices, like green cardamoms, cinnamon, cloves and add the bay leaves. Once the aroma comes up, add the vegetables. Stir it and cook for a couple of minutes. Add salt to it and keep stirring. Add the green chilies. Once the vegetables are just cooked, add the rice. Stir it to mix it well. Add the remaining ghee. Add salt to taste and add the sugar. Again mix it well. Taste it to check the salt and sugar. It will be mildly sweet. The balance of sugar and salt is the important part of this dish. Once you are happy with the taste. Switch off the gas and serve it hot with a Chicken Curry, or Mutton Curry or with a veg dish like Aloo r Dom, Malai Kofta or Sahi Panner. 

Tuesday, April 25, 2017

Crème Brûlée Ice Cream

Sometimes new recipes are born out of necessity. In this case, the need was to use up a big bowl of unused egg yolks. In some baking process, I had to use only the white part of the eggs and so extra egg yolks were left over. So I started searching on the net about how to make use of the almost dozen egg yolks left in my fridge. Then I came across this interesting recipe of Cream Brulee Ice Cream, a custard-flavored ice cream based on the timeless French dessert. 

It’s been a month I posted the picture of this Ice Cream. Then a couple of my friends requested for the recipe and finally today, I got some time to write down the recipe. Making a creme Brulee ice cream is not complicated and you need only four or five ingredients. Only tricky thing is to make it smooth silk like custard. This is no-churn ice cream, meaning that you don't need any ice cream maker either. Once the custard is done, there are two ways to add the burnt sugar. If you have a kitchen torch, add sugar over the frozen ice cream and caramelize the sugar using the torch. As I had no torch, I ended up caramelizing sugar separately and pouring it onto a lined baking sheet and broke the hard caramel into small pieces.  Then I sprinkled it over the top of the ice cream before serving.

On the top crunchy caramelized sugar and underneath the rich creamy ice cream. Wow, it's totally worth every single scoop. Enjoy the summer with this home-made version of Cream Brulee Ice Cream.

Recipe of Creme Brulee Ice Cream: serves 3


Egg yolks: 5 
Sugar: little less than half cup
Heavy Cream: 1 cup
Whole Milk: 1/2 cup
Pure Vanilla extract: 2 teaspoons pure vanilla extract) 

For topping:

Sugar: 3/4 cup 
Cold water: 2 tablespoons 


1. Whisk egg yolk in a bowl until smooth. Add sugar to it mix it well until thick. 

2. In a saucepan, pour the whole milk. Slowly bring up to the boiling point. But don't boil it. Pour the milk into the mixture of egg yolk and sugar. 

3. Pour the mixture back into the saucepan. Heat gently, stirring until the custard thickens. But don't bring to the boil. It will curdle. When you see the thin layer is forming on the back of the spoon remove it from the heat. 

4. Let it cool down. Now stir in the cream. Add the vanilla extract. 

5. Transfer the custard to a chilled bowl and refrigerate the mix for overnight. 

6. Now remove it from the refrigerator and whisk the mixture again. 

7. Transfer the mixture to an airtight container and freeze it until firms about 4 hours or overnight. 

For the crunchy caramelized topping:

Place the sugar and water into a saucepan over a medium heat. Stir it continuously until it brings to the boil. Once the mixture turns golden brown. Pour slowly on a prepared baking tray lined with foil. Leave it to cool. Once it comes at the room temperature break up into small pieces. Sprinkle over the top of the ice cream and serve.