kerravonsen: tea, nuts and noodle soup (Food)

Ingredients:

  • a punnet of fresh strawberries
  • 1 tsp sweetener
  • handful of frozen strawberries
  • vanilla yoghurt
  • milk

Instructions:

  1. Take one punnet of strawberries and chop them up.
  2. Put one half into a milkshake-suitable container (e.g. a beer stein)
  3. Put the second half in a microwave-safe jug (e.g. Pyrex) with 1 tsp of your favourite sweetener (e.g. Natvia) and microwave on high for 60 - 90 seconds, until the strawberries are reduced to a heaving, bubbling mass. This intensifies the flavour.
  4. Put the cooked strawberries on top of the raw strawberries.
  5. Add a handful of frozen strawberries.
  6. Add three tablespoonfulls of your favourite vanilla yoghurt (e.g. Jalna Creamy Vanilla)
  7. Top up with milk.
  8. Take your stick-blender (Bamix) and pulverize the mixture.

Drink and enjoy.

kerravonsen: tea, nuts and noodle soup (Food)

Stumbled across this on Pinterest, have already experimented with it, too.

Sugarless, Flourless, Three-ingredient Mug Cake

Ingredients:

  • 1 ripe banana
  • 1 egg
  • 3 tablespoons of cocoa (NOT drink mix, just plain cocoa)

Instructions: Puree/blend/mix ingredients together in microwave-proof container, until it forms a thick batter. Scrape down the sides and even out the top of the batter. Microwave on high for 1 minute.

What you get is a moist chocolate pudding, really, rather than a cake. But yummy. Very nice with ice-cream, too (if one wishes to indulge).

The taste may vary a bit, depending on the ripeness and size of the banana.

Variant #1: as well as the cocoa, add a tablespoon of cinnamon. Also yummy.

I also want to try one using solely "Christmas spices" - cinnamon, nutmeg, ginger, cloves. But I haven't figured out the amounts yet.

kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
I checked my postings, and it has been more than a year since I last did an ice cream experiment!

Igor! Dust off the machinery! Clean up the bowls! It is experiment-time! )
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
Yesterday, yesterday, the ice cream was so near to say...I made it yesterdaaaaaay!

Igor, I said 'slotted spoon' not 'kill the moon'! )
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
Deep in the darkness, the pounding beat is heard...
Igor! Pulverize that mint! )
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
Deep in the dungeons, away from the fiery heat, darkness calls, and so does fruit...
No Igor, I do not want the ham! Give me the mangoes! )

I wouldn't be surprised if someone out there had made ham ice-cream. After all, some people make Maple-and-Bacon ice cream.

Oh. Yes, they have: Ham Ice Cream with figs... by the Association Of Black Forest Ham... I suppose they have something to prove about the versatility of ham, don't they?
kerravonsen: tea, nuts and noodle soup (Food)
Top of 17C today, thought I'd make a nice warm drink.

Take one beer stein, fill 3/4 up with milk.
Heat up in microwave until the milk is pleasantly warm.
Add one banana and one sachet of instant chai powder.
Puree with a stick blender.
Add a pinch of freeze-dried vanilla bean powder and two teaspoons of sweetener.
Puree some more.

Drink.

Mmmm, warm milky goodness.

Autumn Ice

Mar. 31st, 2012 07:16 pm
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
As the hot day turns cold and grey, the Experimenter has been making iced confections again.
Igor, chop those strawberries! )
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
The ice cream is back! There were some experiments I did last summer, but I don't have sufficient stuff written down for them to be worth recording. But yesterday I made the first ice cream experiment of this summer.
If they're called Kurds, where are the Wheys? )
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
I've finally got around to posting my Christmas Pudding Ice Cream recipe on my website: http://www.katspace.org/gusto/recipes/Christmas_Pudding_Ice_Cream/

I've made it on previous Christmases, and my family seemed to like it. There are two kinds of "Christmas Pudding Ice Cream" that I've come across: one is where one takes vanilla ice cream and mixes in pieces of Christmas Pudding (and/or dried fruit) and re-freezes it. That's the most common kind. The other kind is where one makes the ice-cream oneself, with an ice-cream maker. My recipe is the latter kind. It was based on a recipe I found on the net (which has since vanished) but I tweaked it quite a bit.

My secret ingredient? Oats. Pureed and soaked and pureed again, one gets a thick and creamy "goop" which gives the ice cream a pudding/cake undertone. The yoghurt lightens that up again. And of course the dried fruit and brandy and honey and spices give it the delicous flavours.
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
In the never-ending quest for perfection, Baron Von Kremen, deep in his laboratory, turns on the electricity. There is a chill and a grinding of gears... and there be sorbet.
Igor, what are these cherries doing in the back of the freezer? I thought we ate them all last year. )
Igor, we will have to be ruthless with these Apricots. )
kerravonsen: tea, nuts and noodle soup (Food)
Home Made Strawberry Sauce

Ingredients:
* 1 punnet of Strawberries (bordering on the overripe)
* 1 T pure maple syrup
* 2 T sweetener of your choice (I used "Just Like Sugar" because of its citrus undertone)
* 1/2 t Guar Gum

Method:
1. Chop up the strawberries, cutting out the bad bits.
2. Puree the strawberries (I used my stick blender)
3. Add remaining ingredients and blend until smooth and slightly thickened.

To serve:
Pour over chocolate and vanilla ice cream.

It was delicious.
kerravonsen: Jarod investigating ice cream: Genius at work (icecream)
More ice cream! Tonight, I thought I'd see what I could do with whipped milk on its own, without pureed fruit.
the answer to life, the universe, and everything )

Okay, so how do my low-fat ice-creams compare in the calorie and fat department?
This is only a very rough comparison, comparing the major ingredients, that is, ricotta cheese, low-fat evaporated milk, and skim milk powder.
Igor, the tables! No, the data tables, not the wooden tables! )
So, it looks like I won't be bothering with Ricotta ice cream any more. That's a kind of a relief, actually, because (a) only Pantalica Ricotta tasted any good (b) the whipped milk method seems to be more reliable (c) skim milk powder and evaporated milk last a LOT longer, and don't need to be refrigerated.
kerravonsen: Jarod investigating ice cream: Genius at work (genius-at-work)
Woke up this morning and found that there was no water coming out of the taps.
But I had chilled a sorbet mix overnight, so I made sorbet.
The peasants are crying for water! Let them eat sorbet! )
kerravonsen: Jarod investigating ice cream: Genius at work (genius-at-work)
Last Thursday I made stewed apples for ice-cream purposes (and to use them up); which was just in time to feed to my house-guests as they arrived that evening.
Today I had a second insight regarding gelatine...
But I read it in a book, Professor Snape! )
kerravonsen: Jarod investigating ice cream: Genius at work (genius-at-work)
A hot day is a good day to experiment with ice cream. And there was some ricotta in the fridge for that purpose, so...
No, Igor, you cannot eat all of it )

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