I'm starting to see a trend here... ;)
The Recipe
(Makes just over 1L)
2 egg yolks
2dl milk
2.5dl cream (1 cup)
140g icing sugar
20g vanilla sugar
4 tbsp lemon juice
400-500g strawberries
Clean the strawberries and blend them together with milk and lemon juice.
In a separate bowl mix together egg yolks, sugar and vanilla.
In another bowl, whip the cream and carefully mix in the egg-mixture and the strawberries.
Pour into the ice cream maker and proceed according to the machine's instructions. I left mine for about 45 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
Very delicious :) My DH loves strawberry ice cream, so I figured I couldn't go wrong with this, and I was right :) I wasn't blown quite as much away by it as I was by the orange ice cream, but it was still really, really good! Definitely worth a repeat.
Tuesday, June 17, 2014
Thursday, June 12, 2014
Week 24: Strawberry-Raspberry Smoothie
The Recipe
100g frozen strawberries
100g frozen raspberries
25g sugar
1dl orange juice
2dl yogurt natural or A-38
Put everything into a blender or similar and run until smooth.
The Verdict
LOVED this! My favourite smoothie so far. I think I want to try it with just plain milk instead of the yogurt though, to see how that will change the taste.
100g frozen strawberries
100g frozen raspberries
25g sugar
1dl orange juice
2dl yogurt natural or A-38
Put everything into a blender or similar and run until smooth.
The Verdict
LOVED this! My favourite smoothie so far. I think I want to try it with just plain milk instead of the yogurt though, to see how that will change the taste.
Wednesday, June 4, 2014
Week 23: Chocolate Ice Cream with Nuts
The Recipe
2 egg yolks
~100g sugar (the original recipe called for 140g - I think that would have been too much!)
40g cocoa powder
1 cup milk
1 cup cream
100g assorted nuts (I used almonds, hazelnuts and walnuts)
40g chocolate
2 tsp butter
2 tsp honey
Heat a pan over medium heat and melt the butter and honey. Chop the nuts and roast them for about 5 minutes. Transfer to a plate and leave to cool. Try to keep them spread out so they don't stick together.
Whisk together eggs, sugar and cocoa. Add the milk a bit at a time.
Whisk the cream until stiff and fold it into the cocoa-mixture. Chop the chocolate and add it as well.
Transfer to ice cream maker and proceed according to instructions, adding the nuts about halfway through. I left mine for 40 minutes total. Transfer to freezer tubs and freeze for another couple of hours.
The Verdict
One of the best ice creams I've made! SO rich and lovely! It has a LOT of nuts, but I like it that way :) If you're not as keen on nuts, you might go with just half... or leave it out altogether. But definitely one of my favourites :)
2 egg yolks
~100g sugar (the original recipe called for 140g - I think that would have been too much!)
40g cocoa powder
1 cup milk
1 cup cream
100g assorted nuts (I used almonds, hazelnuts and walnuts)
40g chocolate
2 tsp butter
2 tsp honey
Heat a pan over medium heat and melt the butter and honey. Chop the nuts and roast them for about 5 minutes. Transfer to a plate and leave to cool. Try to keep them spread out so they don't stick together.
Whisk together eggs, sugar and cocoa. Add the milk a bit at a time.
Whisk the cream until stiff and fold it into the cocoa-mixture. Chop the chocolate and add it as well.
Transfer to ice cream maker and proceed according to instructions, adding the nuts about halfway through. I left mine for 40 minutes total. Transfer to freezer tubs and freeze for another couple of hours.
The Verdict
One of the best ice creams I've made! SO rich and lovely! It has a LOT of nuts, but I like it that way :) If you're not as keen on nuts, you might go with just half... or leave it out altogether. But definitely one of my favourites :)
Wednesday, May 28, 2014
Week 22: Orange Ice Cream
I just bought an ice cream maker the other day, and of course it had to be tried out as soon as the freezing element was cold enough!
The Recipe
3-4 egg yolks
60 g sugar
2 1/2 dl yogurt natural (~1 cup)
Juice from 1 orange (~1dl)
2 tsp orange zest
50 g dark chocolate, chopped
2 1/2 dl cream
2-3 egg whites
Whisk the egg yolks and sugar until light yellow and frothy. Add yogurt, orange juice, orange zest and chocolate.
In a separate bowl, whip the cream. Carefully mix it together with the orange-egg yolk mix
In another separate bowl, whip the egg whites. Carefully fold it into the cream.
Pour mixture into ice-cream maker and proceed according to machine instructions. I gave it about 45 minutes.
Transfer to freezer-proof tubs and freeze until completely solid (although do have a taste before then! 45 minutes is long enough to wait :) )
If you don't have an ice-cream maker, put it in the freezer straight away, and stir regularly for the first 4 hours.
The Verdict
GELATOOOOOO!!!!! :-D This was AWESOME! I'm so glad that my first try ended up so delicious :) I may do without the orange zest next time though - or at least grate it more finely. DH also suggested chopping the chocolate more finely. I liked the bigger pieces, but I do see what he means :)
But all in all - YUM! This was lovely :)
The Recipe
3-4 egg yolks
60 g sugar
2 1/2 dl yogurt natural (~1 cup)
Juice from 1 orange (~1dl)
2 tsp orange zest
50 g dark chocolate, chopped
2 1/2 dl cream
2-3 egg whites
Whisk the egg yolks and sugar until light yellow and frothy. Add yogurt, orange juice, orange zest and chocolate.
In a separate bowl, whip the cream. Carefully mix it together with the orange-egg yolk mix
In another separate bowl, whip the egg whites. Carefully fold it into the cream.
Pour mixture into ice-cream maker and proceed according to machine instructions. I gave it about 45 minutes.
Transfer to freezer-proof tubs and freeze until completely solid (although do have a taste before then! 45 minutes is long enough to wait :) )
If you don't have an ice-cream maker, put it in the freezer straight away, and stir regularly for the first 4 hours.
The Verdict
GELATOOOOOO!!!!! :-D This was AWESOME! I'm so glad that my first try ended up so delicious :) I may do without the orange zest next time though - or at least grate it more finely. DH also suggested chopping the chocolate more finely. I liked the bigger pieces, but I do see what he means :)
But all in all - YUM! This was lovely :)
Tuesday, May 27, 2014
Week 21: Strawberry-Melon Smoothie
The Recipe
2dl yogurt natural or A-38
125g frozen or fresh strawberries
250g melon
30g sugar
Put everything in a blender or similar and run until smooth.
The Verdict
At first taste I absolutely loved it, but after awhile I started thinking it had undertones of banana. I can't STAND banana, so that was a real dealbreaker for me. I tasted some of the melon on its own afterwards, and I think it had gone overripe, which must have caused the banana-like taste, so it would probably have been excellent with a better melon.
2dl yogurt natural or A-38
125g frozen or fresh strawberries
250g melon
30g sugar
Put everything in a blender or similar and run until smooth.
The Verdict
At first taste I absolutely loved it, but after awhile I started thinking it had undertones of banana. I can't STAND banana, so that was a real dealbreaker for me. I tasted some of the melon on its own afterwards, and I think it had gone overripe, which must have caused the banana-like taste, so it would probably have been excellent with a better melon.
Tuesday, May 13, 2014
Week 20: Mashed Potato Patty Cakes
The Recipe
(makes 4 patties)
1 egg
1/2 tsp onion powder
A dash of salt
A dash of pepper
1/2 cup shredded cheddar cheese
PLUS EITHER
2 cups leftover burning love
OR
2 slices bacon
2 cups leftover mashed potatoes
IF USING BURNING LOVE:
Mix the burning love, egg, onion powder, salt and pepper together in a bowl. Add cheddar cheese.
Form the mixture into 4 patties. Melt some butter in a pan over medium heat and pan-fry the patties until crisp on each side - about 4-5 minutes per side.
OTHERWISE:
Cook the bacon in a large skillet until crisp. Remove from pan, leaving the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 4 patties. Reheat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4-5 minutes per side.
The Verdict
Sooooo good! I love mashed potatoes, and this is a terrific way to use up leftovers. Definitely something I'll be making again. I made these for brunch which worked out extremely well, but they could easily be used as lunch or a side for dinner as well.
(makes 4 patties)
1 egg
1/2 tsp onion powder
A dash of salt
A dash of pepper
1/2 cup shredded cheddar cheese
PLUS EITHER
2 cups leftover burning love
OR
2 slices bacon
2 cups leftover mashed potatoes
IF USING BURNING LOVE:
Mix the burning love, egg, onion powder, salt and pepper together in a bowl. Add cheddar cheese.
Form the mixture into 4 patties. Melt some butter in a pan over medium heat and pan-fry the patties until crisp on each side - about 4-5 minutes per side.
OTHERWISE:
Cook the bacon in a large skillet until crisp. Remove from pan, leaving the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 4 patties. Reheat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4-5 minutes per side.
The Verdict
Sooooo good! I love mashed potatoes, and this is a terrific way to use up leftovers. Definitely something I'll be making again. I made these for brunch which worked out extremely well, but they could easily be used as lunch or a side for dinner as well.
Monday, May 12, 2014
Week 19: One Pot Wonder
The Recipe
150g bacon
12 ounces linguine pasta (couldn't find any, so I used spaghetti instead)
1 can (15 ounces) diced tomatoes with liquid
1 onion, cut in thin strips
4 cloves garlic, very thinly sliced
1 bell pepper, cut in thin strips
1/2 squash, chopped
1/4 tsp red pepper flakes
2 tsp dried oregano leaves
4 1/2 cups vegetable broth
2 tbsp olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish
Cook bacon in a large stock pot until almost done. Add pasta, tomatoes, onion, garlic, bell pepper and squash. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.
The Verdict
I had a bunch of asparagus from the garden, which I thought I might as well add as well - worked very nicely :)
The liquid did not evaporate at all! So this ended up more as a stew than a pasta dish. Never mind - it still turned out absolutely delicious, and is definitely something I'll be making again.
150g bacon
12 ounces linguine pasta (couldn't find any, so I used spaghetti instead)
1 can (15 ounces) diced tomatoes with liquid
1 onion, cut in thin strips
4 cloves garlic, very thinly sliced
1 bell pepper, cut in thin strips
1/2 squash, chopped
1/4 tsp red pepper flakes
2 tsp dried oregano leaves
4 1/2 cups vegetable broth
2 tbsp olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish
Cook bacon in a large stock pot until almost done. Add pasta, tomatoes, onion, garlic, bell pepper and squash. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.
The Verdict
I had a bunch of asparagus from the garden, which I thought I might as well add as well - worked very nicely :)
The liquid did not evaporate at all! So this ended up more as a stew than a pasta dish. Never mind - it still turned out absolutely delicious, and is definitely something I'll be making again.
Subscribe to:
Posts (Atom)
