“The body is the soul’s house. Shouldn’t we therefore take care of our house so that it doesn’t fall into ruin?”
Philo
Amaranth Pom Parfaits & Amaranth Dark Chocolate Brownies. Can you tell that amaranth is my latest obsession? I have been baking smart of late. Eating smart too, and hopefully spreading the word a little! You might have noticed that I am reaching more often than ever before for whole grains in my recipes. It’s a practice I strive to stick too, and have been lucky so far.Not every time though. Amaranth is one ingredient that has caught my imagination of late. Sangeeta introduced me to it, inspiring me to experiment with this wonder grain. I strive to find better ways of including it in our diet. Popped amaranth eluded me until Cookaroo was generous enough to give me a bag!
Like buckwheat and quinoa, amaranth is an especially high-quality source of plant protein including two essential amino acids, lysine and methionine, which are generally low in grains. Amaranth is packed with iron and calcium, and its fiber content is triple that of wheat. Amaranth is completely gluten-free and suitable for those with celiac disease; what’s more, it is an especially digestible grain, making it a traditional food for people recovering from illness or transitioning from a fast or cleanse.
The Pomegranate Salsa Parfaits made for interesting {and pretty if I may say so myself} glassfuls. A nice breakfast dish, maybe an evening snacky dessert! I love making pom salsa. It’s got a complex mix of flavours with ingredients that pair beautifully with each other.
Got the recipe while googling for a pom salsa. Happily enough I had everything on hand that day. We had friends over. I’ve made it a few times after that too. The flavours are refreshing. Different too. As deep, red Kandhari anaars or poms begin to flood the market again, it’s a great side to make for flat bread or crackers.
The salsa worked well for these Amaranth Pom Parfaits too. Layer them, drizzle some pom molasses over them, leave them for a bit, … and dig in! Not quite what kids might like, but we enjoyed them.
So I got more adventurous. Ordered more amaranth online, didn’t realise I hadn’t ordered the flour. It was in grain form! We live and learn, and so did I. Tried milling it in the thermomix but didn’t quite get what I was looking for. Yet made brownies with it. They came out quite good. Gluten free too. The only drawback was that you could feel the graininess coming through. Still, the kids enjoyed them. {Recipe once I get the flour!}
With all these healthy choices I am beginning to include in my everyday food, it’s a good time to review SmartEats … a subscription service to delicious, natural & healthy snacks in the NCR.
We at SmartEats have started, what we call a “Healthy Eating Movement” towards making us and our children, healthier and happier. We have teamed up with well-known nutrition specialists to develop & find snacks which are delicious, unique and healthy. These snacks are 100% natural, made from whole grains, high in micro nutrients, high in Fiber and have balanced calories.
SmartEats is a convenient and tasty way of healthier snacking for you and your family. Your monthly membership of Rs. 499 delivers a box full of 100% Natural, Delicious, Unique and Healthy snacks along with smart-living ideas to your door. Each box contains 5 new & exciting snacks. These snacks are a delectable mix of Baked & Roasted snacks , various flavors of Nuts, and Fruits recipes, Rich tea infusions, Herbal drinks and much more. It’s a great way to “EXPLORE & DISCOVER”.
The box arrived for a review and I was impressed with the neat packaging, both outside and inside. It had the promised 5 exciting snacks within. I reached for the nuts first. They didn’t disappoint. Honey Chili Nuts … very very nice. Well balanced, slightly chili but the honey fixed that. The Very Berry Strawberry bits were absolutely delicious and addictive. A great snacking option I thought. However I got curious as they were really sweet. Did ask the SmartEat folk who told me that liquid glucose had been added to enhance their sweetness. I’m not sure if that still makes them healthy. I’d sooner opt for fresh fruit. Next came the Lean Bean Mix which was very nice too. Maybe a little over spicy for me but nice flavours. A healthy mix of baked/roasted lentils. I think this can make a good base for a bhel puri like snack too. Some chopped onions, tomatoes, fresh coriander, a dash of lime … and I’d be a happy camper! Marching on to snack four, and it was time for Parsley Pepper Crackers. I liked these even though they could be cheesier. They were really good with the pom salsa {and the Baba Ghanouj & Muhammara I had on hand that day}. The Oat & Raisin Cookies are the only snacks that disappointed. To be fair to them, on giving the company feedback, they tried to fix the problem and sent me another batch. Cookies for me are truly comfort food, something I would definitely reach out for again and again. That comfort is lacking here. These were too oaty, and far from crisp. The nut-oatmeal balance didn’t quite excite the palette, and I would probably give these a pass the next time.
You can reach SmartEats here. The good thing about this exciting new company is that they are eager to listen, and willing to adapt. I am impressed by the variety they have on offer, new snacks each month!
Interestingly enough, there seems to be a lot happening on the food front of late. In recent times, emphasis on food safety standards has taken centre stage in the global food trade, alongside food security concerns. Assocham cohosted a day long event with TÜV SÜD … Safe Future Now Summit for Food safety – a collaborative approach today for a sustainable future in Gurgaon yesterday. I was privileged to be invited to moderate a panel discussion on “Effective implementation of new age media strategy, to safeguard consumer’s interest and enhance company’s reputation.“
As globalization increases and the food chain gets increasingly complex, it is natural for incidents of food safety to increase. Food safety was the key message delivered touching upon the power of social media, the burgeoning online market economy, how to contain a safety issue, and how to use the power of social media the leverage a food crisis to the benefit of all concerned. The consumers role as an important entity in the food chain was established. {On the panel that late afternoon were Mr. Max Hegerman, Managing Director, Edelman Digital, Mr. Samir Kuckreja, President, National Restaurant Association of India, Liz Fendt, Vice President, International Marketing, TÜV SÜD and Kishi Arora, Chef}
[print_this]Recipe:Amaranth Pom Parfaits
Summary: Popped amaranth, pom salsa and honey yogurt layer together to make an interesting breakfast parfait. This could even double up as a low cal dessert. {I eyeballed the ingredients. Am including a rough guideline below}
“A crust of bread and a corner to sleep in. A minute to smile and an hour to weep in. A pint of joy to a peck of trouble, And never a laugh but the moans come double. And that is life.”
Paul Laurence Dunbar
100% Whole Wheat Bread. Couldn’t ask for anything more in a whole grain bread. This was my first 100% whole wheat bread experiment and I had my fingers crossed.
I had huge bowls of olive oil standing by for dunking just in case it was too dense to eat. Butter too. Impatiently tore one end off to look at the crumb. Was I relieved or what! Yay, airy bread!! Nice moist crumb, airy bread and great aroma. We loved it. Loved it with butter too. Nothing like fresh warm bread and butter. It was great to mop up the cheesy paprika gravy of the mushroom chicken which was meant to be the star that day. Bread took centre stage instead! As another first, I added some top of the milk cream{or malai} to the dough. I had some in the fridge. It was an idea I had picked up while speaking to Sangeetaon our trip to the vineyards at Baramati. I think that’s what clinched the crumb! And the extra water or hydration of course. Since the dough is quite loose, I’d recommend kneading the dough in a processor. I did it in the Thermomix. It’s a stringy, sticky dough that gets a little more manageable after the first rise. Even more manageable after a slight rest in the fridge. Shape the dough with wet hands and you should be fine. The aroma that filled the house had everyone following their nose to the kitchen. An impatient queue waited to ‘break bread‘! Inching forward to getting more whole grains into my bread, this is one journey I am loving! I made another batch of bread dough today. Maybe will try a small fougassewith a portion of the dough tomorrow. Infinite possibilities, so much promise!
This post is part of the monthly link up party Our Growing Edge.
This event aims to connect food bloggers and inspire us to try new things.
This month is hosted by Marija from Palachinka.
[print_this]Recipe: 100% Whole Wheat Bread
Summary: Couldn’t ask for anything more in a whole grain bread.This was my first 100% whole wheat bread experiment and I had my fingers crossed. Nice moist crumb, airy bread and great aroma. We loved it. Loved it with butter too. Nothing like fresh warm bread and butter. Yield:2 small loaves to serve 8.
Prep Time: 10 minutes Total Time: 1 hour Ingredients:
400g whole wheat flour {aata}
2 tsp active dry yeast
265ml lukewarm water
100g top of the milk cream {malai}
1t minced garlic {4-5 cloves}
1t red chili flakes
2t dried herbs
1 1/2 t salt
Topping
1 tsp whole wheat flour to sprinkle on top
Method:
In the bowl of a standing mixer and add all the ingredients in the order mentioned.
Mix briefly, then knead for approx 3 minutes. This should result in a smooth yet sticky,stringy dough.
Turn the dough into an oiled bowl, turned over with damp hands to coat with oil.
Cover with cling wrap and leave in a warm place for about an hour to double.
Preheat the oven to 250C. Line a baking sheet with parchment paper.
Turn dough onto parchment paper and shape into loaf with damp hands. I tried to give it a few rolls as well. Sprinkle over with a little whole wheat flour and leave to rise for 20 minutes while the oven preheats.
Pop into a hot oven, reduce the temperature to 200C and bake for 35-45 minutes until cracked on top and hollow to sound when tapped underneath.
Remove to a cooling rack. Serve warm or at room temperature.
Note: My oven uses only the bottom element for baking. Please keep an eye if your oven uses both the top and bottom elements so that the top doesn’t burn. I made 2 loaves {2/3rd dough first time to get a long loaf, and 1/3rd the second time for a round small loaf. You can slash the top with a fine bladed knife before you pop it into the oven if you like.
“I am putting real plums into an imaginary cake.”
Mary McCarthy
Upside Down Plum Cake … if you are like me, you’ve probably been fascinated with baking cakes for years. I have almost baked every upright cake that caught my fancy, innovating and playing along the way. Almost every cake but an upside down one. For some reason, it never did appeal to me. Until now …
It never caught my fancy because I believed most upside down cakes were pineapple upside down cakes. The colour play was never good enough to catch my attention. Besides, I have never come across a reasonably healthy upside cake that tempted me to pick up my pots and pans.It’s strange that you suddenly can’t get enough of a fruit when you get to the end of the season. What’s not to love about plums, least of all that they are one of the most nutritious fruits around. They are versatile. You could enjoy them endlessly in the raw form, toss them into salads, make crumbles and crisps, frozen yogurt, or maybe a plum lemonade. I’ve done all that.Then a few days ago when I looked at them, a voice in my head said plum upside-down cake. It was the day the baking bug seemed to have hit FB. Everyone was baking something … fig cakes, bread, all good stuff! I was baking too {so what’s new}. That bowlful looked at me. How many could I possibly eat? Still obsessed with baking with fruit, here’s what I did …
I experimented a little here and there, and came up with this. Baking can be so rewarding. I used an all time favourite as a base recipe, the Buttermilk Pound Cake. The Upside Down Plum Cake knocked my breath out when I flipped it upside down. Rustic pretty! Soft, moist, flavourful … some creme fraiche or low fat cream on the side. Better still, some good ole vanilla ice cream.
’twas delicious! Just what I hoped it would be. The luscious deeply coloured and baked plums won me over. They looked moorish, dripping fruit juices right back into the cake, moistening it with beautiful flavours.
The good thing is that while baking the plums release some delicious juices. Once baked, when you turn the cake upside down, these delicious plum juices moisten the warm cake making it heavenly. I’ve used plain flour, whole wheat flour and almond meal in my cake.
[print_this]
Recipe: Upside Down Plum Cake
Summary:The Plum upside-down cake turned out out delicious … warm, moist, full of flavours, almost like a pudding cake. Healthy & pretty too.
Prep Time: 15 minutes Total Time: 1 hour, 15mins Ingredients:
Cake batter
70g whole wheat flour
60g plain flour
50g almond meal
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
100g unsalted butter, room temperature
1/2 cup vanilla or plain sugar
1/2 cup brown sugar
2 eggs
100ml buttermilk {or substitute recipe below}
1 tsp pure vanilla extract
Plum topping
8 plums, halved, pitted
30g brown sugar
15g unsalted butter
15ml cream
Method:
Grease and flour the sides of a 7″ round tin. Line the bottom with parchment.
Plum topping
Place the butter, sugar and cream in a frying pan and simmer until melted. Stir to being together. Place plum halves cut side down and simmer for 2 minutes only. Cool slightly, then transfer to the parchment lined base of baking tin, cut side down. Pour any remaining sauce over the plums.
Preheat the oven to 170C.
Cake batter
Sift the flours with the almond meal, baking powder, baking soda and salt. Reserve.
Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract and almond extract.
With beater on low add the flour and buttermilk alternately in three lots. Pour over the plum lined base. Tap gently to even out.
Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
Allow to cool in tin for 30 minutes, then run a knife around the edges, and in one swift move, turn onto serving platter.
Note: Best eaten the same day. Refrigerate any remains.
“If it came from a plant, eat it; if it was made in a plant, don’t. ”
Michael Pollan
Wholemeal Crackers with Baba Ghanouj & Muhammara … certainly music to the ears and fun to make. The dips were finger licking good. The crackers turned out crisper than expected, a crackling good bite to them and quite low on fat. I was thinking nachos but though far from them, the crackers paired quite nicely with the dips!
I was fortunate to win Ritu Dalmia’s new cookbook “Diva Green: A Vegetarian Cookbook” from a giveaway @ Health Food Desi Videshi! Fortunate because the first winner failed to respond, and I was the ‘happily giddy’ or ‘giddily happy’ second in line. Sometimes it’s good to be second! The book’s a winner!
I LOVE everything about it, not least that it is a vegetarian cookbook. Ritu Dalmia has penned a beautiful culinary journey here. The recipes, the narrative, the connect, the eye catching photography by Anshika Varma, the variety and the innovation all grab your attention.
The book followed me everywhere for the first 3 days. Never tired of reading and rereading the food emotional connects. I wanted to try almost everything from it. Vegetarian cookbooks are never easy. This one is a labour of love with a light, breezy feel to it. Ritu Dalmia’s enthusiasm and energy are quite infectious.
Since I’m on an ‘eggplant’ discovery these days, got an eggplant roasting early in the morning. That Jordanian Baba Ghanouj was calling my name. I stuck some garlic cloves into the eggplant before roasting it. Learnt that from my mother in this delicious ‘Baingan ka Bharta‘ that she makes. I kept my fingers crossed that the kids would dig into the dip.
Alongside I had bell peppers roasting in the Air Fryer. It roasts them beautifully! They were headed for another dip, the Muhammara. That was inspired by a yummy bowl we had at a friends place recently. Reminded me of a batch I had made ages ago. Wonder why it took me so long to make some again? Muhammara is absolutely delicious!
Soon I had bowls of Baba Ghanouj & Muhammara on either side. Time for crackers and I randomly threw in anything wholemeal. Wasn’t too sure the kids would like them as they were on the slightly harder side than the ones I normally make.Into the house and straight into the kitchen, the ‘famished as usual daughter‘ announced she liked the ‘green one‘ a lot. From someone who won’t touch eggplant with a bargepole that was tall praise indeed! She didn’t need to know what went into it, at least not for now!
The son loved the Muhammara as expected as I added a dash of smoked sweet paprika. He LOVES the flavour. He enjoyed the Baba Ghanouj as well. Both of them loved the crackers too, and asked for seconds. That was a sweet surprise.
Summary: Healthy, earthy and smoky, this version of a Jordanian Baba Ghanouj is worth making often. Adapted minimally from Diva Green by Ritu Dalmia.
Prep Time: 15 minutes Total Time: 20 minutesIngredients:
1 medium round eggplant
5-6 cloves garlic
1-2 green chilies, finely chopped
1 small tomato, finely chopped
1/2 tsp minced garlic
1 tbsp chopped walnuts
small bunch fresh mint, leaves whole
small bunch fresh coriander, finely chopped
20ml extra virgin olive oil
Salt to season
Juice of 1 lime
1 tbsp pomegranate molasses
Method:
Make 5-6 slits around the eggplant and push the garlic cloves into it. Roast the eggplant over an open flame until charred and soft.
Leave covered ina bowl until warm enough to handle, and gently remove the charred skin. Chop the flesh to a rough puree.
Place in a large bowl and stir in the remainign ingredients.
Adjust seasoning as required. Leave for about 30 minutes for the flavours to mature.
Serve with crackers, flatbread, warm bread etc.
Recipe: Muhammara
Summary: A rustic deep earthy red, the Muhammara is beautifully flavoured. The roasted bell peppers, walnuts and pom molasses make for a great pairing. Recipe adapted minimally from Epicurious.
Prep Time: 5 minutes Total Time: 10 minutesIngredients:
2 roasted red peppers, peeled
2 slices fresh brown bread
25g walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced
Juice of 1/2 lime {adjust to taste}
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
30ml extra-virgin olive oil {reserve 1 tsp}
1/4 tsp smoked sweet paprika
Method:
Place the bread in bowl of food processor and process until you can fine breadcrumbs.
Add all remaining ingredients except olive oil and blend to a smooth puree.
With the motor running on slow, pour in the olive oil to blend. Taste and adjust seasoning.
Top with a tsp of olive oil into which 1/4 tsp of sweet smoked paprika has been stirred into.
Recipe: Cornmeal & Wholewheat Crackers
Summary: Crisp, healthy and low fat, these are ideal crackers to be served with dip. Make ahead and store in an airtight box. Play with the flavours as you like.
Prep Time: 5 minutes Total Time: 30 minutesIngredients:
100g wholewheat flour {aata}
200g cornmeal {makki ki aata}
25g clarified butter
1 tsp roasted red chili flakes
2 tsp dried Italian herbs
1 tsp salt
Water as required
Method:
In the bowl of food processor, place all ingredients except water. Blend to mix. Add just enough water to make a firm dough. Knead until smooth and wrap in cling wrap. Rest for 30 minutes.
Preheat the oven to 170C.
Divide dough into 4 and roll out as thin as possible between 2 sheets of parchment paper.
Transfer to cookie sheet and bake for about 25 minutes until lightly coloured and firm to touch and crisp. {I use the lower element only}. Be careful the top doesn’t get over browned/burnt.
Cool completely on baking rack, then break into shards.
“Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!”
James Beard
Whole Wheat Walnut Garlic Cheddar Fougasse … nothing can be as comforting as the smell of bread baking. Nothing! And this bread took me by surprise. Rustic, nutty, earthy, full of flavour, great texture and a good bite. I couldn’t ask for anything more in fresh bread, and fougasse is one of my all time favourites.
Googling for whole wheat focaccia took me to a NY Times feature by Martha Rose Shulman. Recipes for health as it was aptly marked, Shulman says of this bread “What’s called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty, toasty whole grain bread is irresistible.”I couldn’t agree more. If you’ve visited my blog on and off, you might have noticed my love for the French Fougasse. I love the rustic appeal it offers and the fact that you can stuff it with pretty much whatever you like and the flavours call your name. Roasted bell peppers, gouda, fresh herbs, nuts etc. Leaf like in appearance, this flatbread is moorish!
It was just the therapy I needed this Monday! The day began like a nightmare! Broken toilet flush 6am. Reversed the car to drop the kids to school and heard a massive THUD! 7am … The engine underplate had broken while wading through the ‘rivers of North India‘ the previous night. When it rains, it really pours; the city was flooded! Thankfully got the kids out of my way and to school, to come back home to find I had run out of cooking gas! {Yes we still have cylinders}. Decided to spring clean and walked straight into a sharp corner which narrowly missed my eye. Blood poured down the side of my face! Mr PAB was in Hong Kong … and I could have wept!
Bravely I did not! I decided to bake bread instead! What a good decision. Nothing like some yeasty dough to drown your sorrows into. It worked like magic. And the recipe came out amazingly good! I could visualize the bread loving younger teen take a deep happy breath as he entered home from school. “You’ve made bread!!”, he’d exclaim, stars in his eyes!
That is enough to mend a bad day! What I didn’t visualise was how much the dieting diva, carb cutting daughter would love it. I made half of the dough into fougasse and saved the rest for another day {it refrigerates well for a day or two}. With garlic flavouring the dough beautifully, and walnuts and cheddar making it divine, the bread was history as soon as the teens got home!
Recipes like this are seriously therapeutic. I forgot about the car, fixed the broken loo, got the gas going. Left the car for Mr PAB. He would come back and take over everything! I was born to bake, and I was loving it!! The smell of dough rising and bread baking is enough to make the soul happy!
With the good verdict on the fougasse, I pulled the remaining dough out of the fridge the next day and patted a focaccia into shape. That came out yummy too. Got stuffed with everything I had on hand, ending up as sandwich for dinner.
Summary:Whole Wheat Walnut Garlic Cheddar Fougasse … nothing can be as comforting as the smell of bread baking. The bread took me by surprise. Rustic, nutty, earthy, full of flavour, great texture and a good bite. Couldn’t ask for anything more in fresh bread. Fougasse is one of my all time favourites. Yield: 1 large or 2 smaller fougasses or focaccia, about 12 generous servings. Minimally adapted from NY Times
1 tablespoon extra virgin olive oil if making focaccia (optional)
fresh herbs
sea salt for sprinkling over top
Method:
In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the olive oil, minced garlic, whole wheat flour, all-purpose and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding the remaining flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns but it will be sticky. Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
{Thermomix: Place all dough ingredients in bowl of TM and process at Speed 6 for 10 seconds. Then knead at interval speed for 3 minutes}
If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the walnut oil, whole wheat flour, salt, and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic. Shape into a ball.
Oil a large bowl with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
Punch down the dough. Divide the dough into two equal pieces for smaller breads. You can also make 1 large fougasse or focaccia.
Roll one half out to about an 12″ oval, spread half the walnuts and cheddar. Fold over the dough 2-3 times on itself to incorporate the stuffing.
Shape each back into a flattish ball, then fold the bottom third up, & top third down to make an oblong.
Roll into ovals with a flat base, cut slits diagonally, three on each side. Pull slightly to open the cuts, leaf like. {Repeat with other half, else make focaccia with it}
Place on parchment lined baking sheets. Cover with cling wrap & leave to double for 35-40 minutes while you preheat the oven.
Preheat the oven to 220C, brush the loaves with olive oil, sprinkle over sea salt and fresh herbs.
Bake for approximately 25-30 minutes till golden brown. Brush with more olive oil as they come out of the oven. Cool on racks. Serve warm {that’s how we love it} or at room temperature.
“Ice cream is happiness condensed.”
Jessie Lane Adams
Peach Mango Low Fat Ice Cream… nothing screams more comfort in summer than frozen fruit dessert! I do loads of frozen yogurt every summer. The last week I looked at my fridge full of mangoes and peaches and just knew an ice cream was in the future. There are days when fro yo will satisfy the craving, and then there are days when I want to ‘up the luxury‘. Just a teeny bit. A little cream can do no harm!It was one of those days where a creamy ice cream craving was developing. It began with the trappings of a fro yo, and ended up being a low-fat ice cream. This was such fun to make and absolutely delicious. Maybe next time, we’ll see a nice, rich, full fat ice cream. Maybe!
With stone fruit a plenty this summer, now the monsoon showers are literally drowning North India. As we wade through the streets, I think we’re looking at the last peaches and plums of the season. Cherries have been bid adieu, and peaches look set to follow! Plums appear to be the hardiest of the lot. Mangoes, of course, will be here for a while longer, another month at least. North India has seen a really good stone fruit crop this year. The Peach Mango Low Fat Ice Cream is a wonderful and delicious way to celebrate it. Creamy, fruity, slight undertones of almond, it turned out bowl licking good. I froze some in a bowl, and piped the rest into kulfi / popsicle molds. I loved how sweetly the popsicles turned out. So easy to serve this way, and such a treat to see the kids greedily lick the sticks even when there was nothing left on them! Coco got lucky with a few licks too!It’s been a satisfying season and I really love how versatile stone fruit are. We’re looking at the fag-end of the season, so I intend to pack in as much as possible … into our tummies, and hopefully onto the blog too!
You can find a variety of Stone Fruit Recipes on PAB. Do you have a favourite stone fruit recipe? I’d love to know!
[print_this]Recipe: Peach Mango Low Fat Ice Cream
Summary: A refreshing and delicately flavoured low-fat frozen treat. The addition of almond extract gives this Peach Mango Low Fat Ice Cream a special flavour. This is a nice way to preserve excess fruit of summer for later use.
Prep Time: 5 minutes Total Time: 15 minutes plus freezing time Ingredients:
5 peaches, peeled, stoned, diced
2 mangoes, peeled, stoned, diced
200ml low-fat cream, chilled
200g hung yogurt {thick}, chilled
200g castor sugar
Juice of 1 lime
1 tbsp vodka
few drops almond extract
Method:
This is a Thermomix recipe. You can make it with the same proportions if you have an ice cream maker or by hand too.
Place chopped fruit in a bowl and freeze overnight.
Place cream, yogurt, frozen fruit, vodka, almond extract, lime juice and sugar in bowl of TM. Process for 1 minute at Speed 10 till thick and smooth. Taste and just sugar if required. Process further, scraping sides with TM spatula, until well blended.
Serve immediately or place in freezer safe bowl or pipe into popsicle molds in freezer.
