The Rainbow Platter

12/04/2024

10/31/2024

Happy Diwali🪔🙏💖 celebrate The Divine Festival of Lights illuminating all our lives with the best health, peace, love and prosperity always🌹.

The Rainbow Platter is sincerely grateful for all the pre-orders - we hope you enjoy them and much as we enjoyed making them🥰🌈🙏

10/30/2024

You know it’s good when it’s almost done and it’s not even Diwali yet 🙈😜😆😍🙏… my fave snack - Durban style muruku🇿🇦🌈

10/28/2024

Taking a break from Diwali baking to enjoy the beautiful fall colours in Ontario, Canada- my fave season🙏🇨🇦💖

10/14/2024

Happy Thanksgiving you and your families🙏. The Rainbow Platter is sincerely thankful for all your continued support 🙏🌈💖.

10/08/2024

Diwali 2024 pre-orders- just some pics to help you decide🥰💖🙏🌈

10/07/2024

Diwali 2024 - pre-orders are now open🙏🌈.

09/13/2024

Latest mid week perfection - decadent creme brûlée🙏🌈 - delish💖🌹🌻

08/06/2024

Pistachio and vanilla Bundt cake- delish🌈🌹🌻

07/21/2024

Summer in Toronto🌈🌹 perfect fridge tart - tennis biscuit layered with homemade custard and topped with whipped cream and peppermint crisp chocolate 🇿🇦🇨🇦💃🏿

07/19/2024

04/10/2024

Wishing all my Telegu family and friends Happy Ughadi and Muslim family and friends Happy Eid-Al-Fitr🙏💖🌹🌻🌈 . Stay safe and blessed everyone 🥰

01/25/2024

Mango Sago is a refreshing and satisfying summer dessert, with juicy chunks of mango, and a mango coconut milk tapioca pudding. The glug of heavenly condensed milk doesn’t hurt either! If you wanted to make this vegan, you can simply replace the condensed milk with simple syrup or agave.

Ingredients
1 cup mini white tapioca pearls, (uncooked)
3 ripe yellow mangoes
1 can coconut milk
2-3 tablespoons sweetened condensed milk (to taste)

Cook the tapioca pearls:
In a medium saucepan, add 6 cups of water and bring it to a boil over medium-high heat.
Add tapioca pearls and turn the heat down to medium-low. Cook for 15-20 minutes, stirring occasionally to prevent from sticking to the bottom of the pan. The pearls will turn translucent, but at this point, you might still see a tiny white dot in each pearl.
Turn off the heat and let the pearls rest in the hot water until all the tapioca pearls become completely transparent, about 15-20 minutes.
Rinse the pearls under running water to cool off and drain in a fine mesh sieve or colander. Set aside.

Prepare the mango sago:
Slice each mango in half away from the pit and use a large spoon to scoop out the flesh. Set aside ¼ cup flesh (about half a mango) and dice into cubes to use as a topping.
Add mango, coconut milk, and condensed milk in a blender. If you like your sago cold, add 3-4 ice cubes in the blender. Blend until smooth, about 1-2 minutes.
Divide the mango mixture into bowls or glasses. Stir in tapioca pearls and top with cubed mango.

12/29/2023

No Bake Cheesecake (Blueberry)

Kim Bagley Recipe
Cooking with Kim Bagley

Ingredients

Gelatine mixture
100ml water
3 tsp gelatine

Soak for 10 minutes
Place on stove or microwave for 30 seconds until dissolved.
Set aside for cream cheese mixture.

Raspberry Coulis

1 cup blueberries
4 tbs sugar
2 Tbs lemon juice

Add Blueberries, sugar and lemon juice to pan. Allow to cook for 10 minutes.
Adjust to your own taste.

If you want it more tart, add more lemon juice. If you want it more sweet, add extra sugar.

Allow to cool completely before adding to tart.

Biscuit base
1½ packs Tennis Biscuits
175g melted salted butter

Crush biscuits until it resembles fine bread crumbs. Melt butter and add to crushed biscuits. Press into baking pan and allow to set in fridge for 30 minutes.

Cream cheese filling:

300ml whipping
cream
250g cream cheese ( LANCEWOOD )
100ml sifted icing sugar
4 tbs lemon juice.

Beat cream until soft peaks. Set aside.

Beat cream cheese until smooth and sift in icing sugar and lemon juice.
Continue to beat until smooth.
Add whipped cream and mix until smooth. Use an electric be**er and add melted gelatine mixture and continue to beat until smooth. (Video tutorial on previous post)

Pour onto biscuit base and set for overnight or 3 to 4 hours

Serve with the cooled Coulis and fresh berries.

Decorate as desired

12/23/2023

Happy Holidays from The Rainbow Platter🌈

We are sincerely grateful to our existing and new customers this year. Thank you for all your unwavering support as it is truly appreciated 🙏🌈

Whatever is close to your heart, whatever brings you joy , whatever makes you live with purpose and intention.. may it be yours always🌹 Live your best life 💃🏿💃🏿🥰🥰

Wishing you and your families Happy Holidays and only the best for the New Year 🎉 most of all WORLD PEACE , TOLERANCE , BEST HEALTH and HAPPINESS 💖🌹💐