Tag: healthy

Petite Whole Wheat Plum Cakes … getting stoned this summer

“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”
Logan Pearsall Smith

Petite Whole Wheat Plum Cakes

Petite Whole Wheat Plum Cakes … some desserts are so homey and comforting that they hit the right spot. These little cakes fell straight into that category. Simple, earthy, flavourful and above all whole grain. Nothing spectacular to look at, so I didn’t take many photographs. I didn’t have the time too. A few clicks and we all dived in!

Dorie Greenspans Baking With Julia that sweet Suma gifted me is a book I often leaf through. For inspiration, for entertainment, for sheer reading pleasure, the book works every time. There were some oven roasted plum cakes that have inspired mine.

It isn’t easy to hide my love for stone fruits every summer. Peaches, plums, mangoes, cherries … they charm, then entice, they leap off the shelves at the bazaar, they beg me to take them home. We chomp a few, then toss plenty into smoothies. Summer also means fro yo to tease our palettes, and fruit salads that play with our senses. All light & refreshing!!

Abundance of fresh seasonal produce makes summer more than worthwhile. So much so that just turning the oven on in this blistering heat to see stone fruit juices bubble over is a delight. A virtual treat. I often wait with bated breath for ‘the moment’. The juices ooze over and run down the sides. Baking nirvana. Small things, immense pleasure!

These petite whole wheat plum cakes turned out to be hidden gems. Quite unassuming in appearance, yet packed with flavour and texture, the lad immediately asked if he could have another!

A drizzle of low-fat unsweetened cream added to the deliciousness. Alternatively, you could always try some vanilla ice cream or custard on the side. 

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Recipe: Petite Whole Wheat Plum Cakes 

Summary: Petite Whole Wheat Plum Cakes … some desserts are so homey and comforting that they hit the right spot. These little cakes fell straight into that category. Simple, earthy, flavourful and above all whole grain. Nothing spectacular to look at yet very delicious! Adapted from Baking With Julia by Dorie Greenspan.

Prep Time: 10 minutes
Total Time: 45 minutes
Ingredients:

  • 100g butter, room temperature,
  • 100g brown sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 4-5 drops almond extract
  • 1/2 cup whole wheat flour
  • 50g almond meal
  • 3/4 tsp baking soda
  • 50ml buttermilk
  • 5-6 plums, halved
  • Low fat cream or ice cream to serve

Method: 

  1. Preheat the oven to 190C. Lightly grease  10-12 individual muffin tins, or ramekins.
  2. Beat butter and brown sugar until light and mousse like.
  3. Add eggs, vanilla extract and almond extract and beat again.
  4. On low-speed add both flours and baking soda and mix.
  5. Fold in the buttermilk.
  6. Divide batter between prepared tins. Top each with half a pitted plum, cut side up.
  7. Place on a baking sheet and bake at 190C for about 35 minutes / until done.
  8. Leave to cool in tins.
  9. Loosen edges with a butter knife and turn out on serving platter. Serve with a drizzle of low at cream or vanilla ice cream.

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Smoothies … Change is the only constant, and it sure feels good!!

“Think left and think right and think low and think high. Oh, the thinks you can think up if only you try!”
Dr. Seuss

SMOOTHIES! A word set to change the way we look at food. This is a change that I’ve seen creeping in and leaving it’s ‘footprint’ wherever it goes. I wasn’t a smoothie person. For some reason I didn’t experiment. Sometimes it felt too cumbersome {can you believe that?}.

My first real interest in smoothies was spiked thanks to a series of attractive and colourful posts by Sylvie. I was instantly smitten. That was my chosen path. Every morning the kids were woken up to veggie detox smoothies. Initially they got talked into it, but soon they just pretended they were too tired to wake up and have my detox concoctions! This was in the winter that went by.

My real tryst with fruit smoothies began this spring with frozen strawberries and mulberries. The mango-peach and strawberry versions have been in place for years. The kids grew up on banana smoothies. The first 10 years of their life, they woke up to a banana smoothie every single day. Unfortunately, they both detest bananas with a vengeance now. I think I overdid it!Then came summer and with it truckloads of summer fruit. The season began beautifully and smoothie-ly! Changes come about when you least expect them to. Banter with local foodie friends more often than never veers towards ‘who’s doing what‘ with which local produce. I am inherently a very very fruit centric person.

Summer in North India is full of fatigue. Hot, humid, dusty … relentless. Quick cooking is the call of the day. Quick stir frys, grilling, air frying, bbq, wraps and quesadillas all work well for the kids. Salad on the side is understood, and the sauteed beans or broccoli part of the ‘deal‘. Is regimental! The Air Fryer offers french fries whenever desired so the teens are pretty much catered to!

That leaves me and Mr PAB who gladly {or not} eats drinks what I do. With grateful thanks to friend, food blogger and nutritionist Sangeeta, I’ve  discovered a whole new world. A world of delicious smoothies, both sweet and savoury! The mind thinks non stop now. Herbs, fruit, veggies, nuts, oats, yogurt, soy milk …

These are what fill my world now. Every morning is dedicated to a good 45 minutes of Thermomix-ing! I churn out one smoothie after another. The kids line up to guzzle chilled tall glasses of watermelon peach smoothie, and literally race for the pineapple ginger. The peach mango is for the diva who sits up half asleep and happily goes through the glass. For me, ginger and curry leaves hold new meaning!

Oooh and before I forget, I even made a lip smacking good fermented pineapple peels drink, kanji. The credit goes to Sangeeta as well. Who would have known that pineapple peels were packed with so much flavour and happiness? To quote her about the food value of this wonderful decoction – “The skin and the pith of the pineapple is quite rich in Bromelain, the digestive enzyme that helps digest dense proteins easily and the vitamin C and Manganese content of the fruit is very high hence the anti oxidant property of this fruit. Manganese helps absorb and utilise many other nutrients and it makes pineapple one of the healthiest foods.” You can find the recipe on her blog!

Are you part of the smoothie gang? What’s your favourite smoothie to go? Tell me, I’m hungry  for ideas! The more I experiment, the happier I get!

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Recipe: Pineapple Ginger Smoothie

Summary: Most of the smoothie recipes following suggestions from Sangeeta @ Health Food Desi Videshi. Sugar can be decreased if fussy kids aren’t on the horizon!

Prep Time: 15 minutes
Total Time: 20 minutes

Ingredients:

  • 1 pineapple, peeled, chopped
  • 1 litre of water
  • 40g sugar {decrease or substitute with honey}
  • 1tsp rock salt

Method:

  1. Place everything in a blender/Thermomix. Blend until smooth.
  2. Strain and chill, or serve over ice.

Recipe: Watermelon Peach Smoothie

Prep Time: 15 minutes
Total Time: 20 minutes
Ingredients:

  • 1 small watermelon {1.5kg approx}, peeled, flesh roughly chopped
  • 4 peaches, scrubbed well, pitted, chopped
  • Juice of 1 large lime
  • 40g sugar {as required}
  • 1 tsp rock salt

Method:

  1. Place everything in a blender/Thermomix. Blend until smooth.
  2. Chill and serve.
  3. Note: I do not strain it, but you can for a ‘smoother’ smoothie.

Recipe: Mango Peach Smoothie 

Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients:

  • 2 large mangoes, peeled, flesh chopped
  • 4-5  peaches, scrubbed well, pitted, chopped
  • 10-15g sugar if required
  • 750ml milk
  • 4-5 cubes of ice

Method:

  1. Place everything in a blender/Thermomix. Blend until smooth.
  2. Serve immediately or chill until served.

Recipe: Buttermilk Currypatta Lassi/Chaachh

Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients:

  • 900ml cultured buttermilk
  • 200ml yogurt
  • 3-4 green hilies {decrease if required}
  • 1″ piece ginger
  • 20 sprigs curry leaves / curry patta {just le
  • 1 tbsp roasted cumin powder / bhuna zeera powder
  • Rock salt to taste

Method:

  1. Place everything in a blender/Thermomix. Blend until smooth.

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Baking | Easy Same Day Focaccia … with some wholewheat too #comfortfood

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
James Beard

Focaccia … bread that comforts. Just simple bread is good enough sometimes. I am constantly torn between my two crusty favourites, the fougasse and the focaccia, both flatbreads that are hearty, chewy, flavourful and earthy. Breads that bring alive words by Robert Browning “If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” Ottolenghis foccacia is one of my all time faves.

I needed to bake something soothing, something therapeutic. I lost a very dear maternal uncle over the weekend. He was the glue that held my mothers side of the family together. Intelligent, largehearted, a disciplinarian, always there, often intimidating, brutally honest, sometimes scathing, but a place we happily headed to year after year to spend two months of the summer vacations. It was routine, and we loved it as kids.

He passed away in Lucknow, the city of the Nawabs, over the weekend. That left a deep void, and restlessness. I knew I had to bake bread. I find comfort in food. It gives me an escape. Bread especially. Getting the dough going, seeing it rise, punching it down and then popping it into a hot oven. Always comforting and therapeutic.

Focaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables.

I remember making a similar focaccia when the tsunami struck Japan. Roasted Garlic Focaccia for the ‘Fukushima 50‘. Those days were devastating even though we were miles away from Japan. The images that rolled over and over again made life look so vulnerable. I had a helpless feeling then and yes, I baked bread.

I added a little whole wheat to the dough this time. The recipe yields two loaves, or two round breads. I baked one for lunch and left the other to slow rise in the fridge. Baked it the next day. Worked fine. I like to flavour the dough. Garlic and herbs are normally part of my dough as I love the depth they lend.

Depending on time on hand, roasted garlic is my first choice. If not, then I throw in some garlic cloves and the Thermomix blends them in with the flour. You can add minced garlic instead. If you love garlic like we do I mean! Else just skip it!!

The rest is pretty much your palette to play with. Once dimpled and looking pretty, give it a glug of extra virgin olive oil. Then dress it up! You can either sprinkle on some fresh herbs and sea salt, or like me, load the bread a wee bit more. I like to add sliced red onions, olives, jalapenos, pickled peppers, cherry tomatoes, even nuts.

I have two Victoria sandwich tins which are perfect for my bread. It’s a nice accommodative dough and the end result is always rewarding. A focaccia sandwich is the perfect answer for any left over bread.  Stuff it with balsamic roasted veggies, a relish, cheese, slices of salami. I sometimes grill it too.

  [print_this]Recipe: Whole Wheat Foccacia

Summary: One of my favourite breads that doesn’t need much advance planning, and never fails to please. This focaccia is part plain flour and part whole wheat.

Prep Time: 15 minutes Total Time: 45 minutes plus rising time Ingredients:

  • 360g plain flour
  • 130g whole wheat flour {aata}
  • 30g vital gluten
  • 1/2 teaspoon sugar
  • 1 3/4 teaspoon yeast
  • 3 cloves garlic, minced
  • 1 ½tsp teaspoon salt
  • 1/2 tsp sugar
  • 460 ml lukewarm water
  • 45 ml extra virgin olive oil
  • Topping
  • Extra virgin olive oil
  • Sea salt
  • 4-5 cloves garlic, sliced fine
  • cherry tomatoes, sliced onion, olives
  • Fresh oregano leaves

Method: 

  1. Preheat oven to 200C. In a large bowl mix with your hands flour, sugar and yeast.
  2. Pour in the water. Add salt, roasted ,if using, and knead in the bowl for 5 minutes. Eventually add more water.
  3. {Thermomix: Place flour, sugar and yeast in TM bowl. Run at speed 10 for 6-7 seconds. Add remaining ingredients, including the olive oil, other than the toppings and run on interval speed for 2 minutes {Don’t leave the machine unattended in interval mode}. Proceed …
  4. Allow to rise covered with plastic wrap for about 1 hour or until it doubles.
  5. Preheat the oven to 200C.
  6. Grease  a shallow oven dish with plenty of olive oil. Pour the dough into this without kneading any further. {I used 2 round 8″ Victoria sandwich tins}
  7. Generously pour extra virgin olive oil onto the focaccia and press with your fingers to create multiple wells. Add toppings.
  8. The focaccia does not need rising at this stage {but it does not harm it. It will just make it thicker}.
  9. Bake for about 20 – 30 minutes until risen and light golden brown.
  10. Pour over some more extra virgin olive oil if you like.
  11. Eat warm or at room temperature.

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Baking | Cherry & Plum Crisp … Happy Mothers Day #stonefruitlove #summer

“He who likes cherries soon learns to climb”
German Proverb

Cherry & Plum Crisp … could there be a simpler way to celebrate summer? It’s a wonderful way to make Mothers Day special too. I am thrilled to find stone fruit lining the shelves in the local bazaar already. The first week of May and I was pleasantly surprised {read giddily ecstatic} to find the plumpest, juiciest and sweetest of cherries here already!

“Straight from the Himalayas for you” announced the ever charming vendor, knowing pretty well I see through his charm. Knows pretty well too that I cannot resist stone fruit. Year after year we play the same game. In the end the love of stone fruit rules!

This year the crops been better. Sweeter too. Deep, red and SWEET, pitting means a blood red splattered kitchen. Coloured hands, dripping juice and the temptation to gobble up mouthfuls mark this beautiful season.

The hotter and hotter it gets, the more unbearably the mercury rises, the sweeter the fruit get.The irony of life. The good and the bad go hand in hand and all proverbs fall true. No pain without gain, lose something to get something … and life goes on!

The same rings true with being a mother too. Agony and ecstasy? I constantly turn to one of my favourite authors Erma Brombeck for comic relief. Be it for mothers or otherwise, she always has something uncannily true, something that hits a home run each time.As for mothers, there are quotes and more quotes from time immemorial. Everyone has their two penny bit about mothers. For some reason every word makes sense. It doesn’t even matter which side of the fence you’re on!

Back to our bake. Nothing much to it.Crisp, cobblers, crumbles are no rocket science.  Let your palette guide you. Throw in what you like. My recipe is really a rough guide to get you to enjoy summer and make the most of  the abundance of summer fruit.

Go the cherry plum plum way, or just do a cherry crisp. Do a mixed Gluten Free Stone Fruit Crisp, or then get bake up a yummy Stone Fruit Almond Crumble. 

Crisps are baked with the fruit mixture on the bottom with a crumb topping. The crumb topping can be made with flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal. Crumble are the British version of the American Crisp.

My love of stone fruit is indescribable! Once you’ve had the thrill of a simple crisp or crumble, maybe you can do a Rustic Peach & Plum Galette, Mini Peach Cherry &  Blueberry Galettes, Chocolate Plum Clafoutis, Cornmeal Drop Biscuit Peach Cobbler. Then again you could go the no bake way and make Peach Ginger or Plum Vanilla Granita, Tropical Fruit Verrines or a Fresh Cherry Fro Yo!

Summer is for stone fruit. So much and more you can do. ENJOY!!

[print_this]Recipe: Cherry & Plum Crisp

Summary: A cherry and plum crisp that is simple and delicious. A celebration of summer!

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • 350g sweet cherries, pitted
  • 200g plums, pitted, chopped
  • 75-100g brown sugar {depending on how sweet or sour the fruit is}
  • 50g almonds, chopped {optional}
  • Few drops almond extract
  • 10g cornflour
  • Topping
  • 25g oats
  • 50g flour
  • 30g almonds
  • 50g butter
  • Fresh cherries to serve

Method:

  1. Preheat the oven to 200C. Place 6 ramekins on a baking sheet.
  2. Filling
  3. Place the fruit in a big non reactive/glass bowl with all ingredients and toss well to mix. Divide between 6 ramekins, pressing down gently to level out.
  4. Crisp Topping
  5. Place all ingredients except butter in bowl ofd food processor and pulse briefly in short intervals until a breadcrumb like mix is achieved.
  6. Divide the topping between the ramekins to cover the surface. Gently press into place.
  7. Bake for 30 minutes until bubbly and golden brown on top. If the top begins to get too brown, tent with a sheet of aluminum foil.
  8. Serve warm or at room temperature. We are happy to have them chilled too!
  9. Serve with cream, vanilla ice cream and fresh fruit.

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Baking | Spicy Vine Tomato Relish … jars of goodness in season

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”
Lewis Grizzard

Spicy Vine Tomato Relish … I think this was a fitting end to my ‘harvest’ of cherry tomatoes. It was a tough choice. I waited forever, read almost 6 months, for the tomato plants to grow, then flower, then finally bear fruit.

Waited with baited breath to see if they would turn red, yellow or orange as the different packets of seeds suggested. Warded the hungry Coco off them as she took a serious shine to them and stole a mouthful whenever she could. I guarded them with my life. Literally.

Finally I got nice big bowlfuls to harvest, some cherry tomatoes and some plump bigger red ones too. I didn’t have the heart to eat them. I wouldn’t let anyone near them. Oh the irony. I could not bear to let them go!

This was the first time I had grown tomatoes and couldn’t believe my luck. They were so pretty. Nature never ceases to amaze. Fresh produce inspires like nothing else. I shot them whenever I could. They shone in every light. The shadows haunted me, in a good sort of a way that is. Thanks to Neel @ Learn Food Photography with his 30 Days of Better Food Photos, I dreamt, breathed, lived and shot tomatoes on the vine. All the time. Then reality struck! I had to get moving before they went away unsung. I headed for What Katie Ate. She always inspires. ALWAYS! I knew I had to make the Spicy Vine Tomato Relish. I whiled the day away experimenting with light again. So fulfilling. From pretty fresh tomatoes, to roasted on the vine tomatoes, to being stirred in the pot tomatoes, I lived it all. Tomato therapy!!

You might think I was walking the obsessive line, but I really enjoyed it. You might wonder what all the fuss about a simple relish is? This relish is like my baby. I feel emotional about it, have a deep connect with it. My heart sings each day when the lad comes back from school saying “That was the best sandwich ever. My friends think so too.“

I know what changed. Instead of tomatoes in his sandwich {with balsamic roasted vegetables, smoked chicken ham and cheese}, he gets a slathering of Spicy Vine Tomato Relish.

Serve it with crackers and crudites. Smoked chicken ham roll ups with a teeny relish hint within, mini burgers that get a spicy kick all make irresistible hors d’oeuvre. The spicy vine tomato relish is a great addition for the cheese board too. It’s something you can get creative with. With summer here, finger foods rule in our home. Yours?

Interestingly a recent survey in the UK by Ladbrokes Bingo found that 19% of women would prefer to bake or cook with their friends than hit the town with the girls. 40% said that they would put on a few nibbles & 23% said that they would lay on a buffet so finger food or food that is easily shared is popular!

Sign of the times to come? Never has food been so comforting, so uniting, so central to conversation, such an emotional experience. The more I immerse myself into this delicious world, the more emotional and connected I feel. I’d say join the party. Make relish! Have fun!

Bruschetta with some relish, feta and fresh herbs, a cheese platter with sharp cheddar and relish, chicken ham roll ups with mozzarella  relish and crisp bell peppers… the possibilities are endless. I even slathered a focaccia sandwich with it. Nom Nom Nom…

Yesterday I woke up early and headed to the kitchen to make one last batch to use up the remaining tomatoes. I wished I could just preserve the little beauties on the vine. Relish was the next best option!

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Recipe: Spicy Vine Tomato Relish

Summary: A Spicy Vine Tomato Relish full of flavour and savoury goodness that celebrates the magic of tomatoes on the vine. It’s handy to have a few jars in the fridge. A great way to preserve an abundant crop. Adapted  from What Katie Ate

Prep Time: 10 minutes
Total Time: 2 hours
Ingredients:

  • 3 cups baby vine tomatoes
  • 1/2 a kilo fresh red tomatoes, peeled, chopped 
  • 1 head roasted garlic {I love garlic}
  • 3 shallots, finely chopped
  • 1/4 cup spice vinegar
  • 1/4 balsamic vinegar
  • 1 tsp mustard paste {or powder}
  • 1/2 tsp red chili flakes
  • 1/2 tsp garam masala {I didn’t have all spice}
  • 1/2 tsp sugar
  • Sea salt & freshly ground pepper

Method:

  1. Place tomatoes on baking sheet and roast until soft. Remove vines, if any.
  2. Place with remaining ingredients in a heavy bottom pan and simmer gently for about 1 1/2- 2 hours until reduced by about half. Taste and adjust seasoning if required.
  3. Cool and bottle.

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No Bake | Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam … In season with mulberries!

“I put everything I can into the mulberry of my mind and hope that it is going to ferment and make a decent wine. How that process happens, I’m sorry to tell you, I can’t describe.”
John Hurt

Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam! Here we go round the mulberry bush tree, and looks like I’m going to stay right under it! We’re enjoying a very short and very sweet mulberry season. I feel so inspired! Seems like it’s going to be mulberries all the way.

Mulberries are actually a good source of raw food protein, a rarity in the fruit kingdom. They are also a good source of magnesium, potassium, riboflavin, iron, calcium, vitamin C, and fiber. One of the mulberry’s greatest health assets is it’s high concentration of resveratrol, an antioxidant currently being studied for its effects on heart health.

The sudden mulberry distraction {maybe madness} arrived unannounced as usual. This post is more about the story around the fruit, than the sorbet or jam itself. The latter would barely spin a tale, though the sorbet recipe is a real winner!

A large number of us joined the very large hearted and talented Neel at Learn Food Photography to polish our photography knowledge and skills. A few of you might know that I am still very lost about the technicalities behind the camera and am a compulsive auto shooter.

So thanks to this 30 day exercise, we are down almost 3 weeks doing what we like to do best. That includes virtually meeting and interacting with a huge like minded community. {The photograph below is one of my favourite shots from last week.}

In addition to some serious photog learning, the interactions are also a huge take away. It’s fascinating to see how food photography can reunite folk from India to Mexico! Together we’ve played with light, angles, DOF, backgrounds, props, diffusers and so much more. Maybe you can catch bits in my photographs. You can see the sorbet in many different hues, from an early morning shot, to a rather deep pink late evening one. An enriching experience!

It was on the forum that I chanced upon a photograph of mulberries that Ozan from Turkey shared. That made me sit up. What happened to our mulberry season? Why didn’t I remember? Man Friday was immediately summoned and commissioned with ‘the mulberry task’.

He never fails…never! He soon brought me a bag of pretty, juicy mulberries, sweet as sweet could be. Morning saw me stirring mulberry jam! Nothing to the recipe. Just the berries with equal sugar, a vanilla bean, a dash of lime juice.  I threw in some aged balsamic too. Simmered until soft over low heat, then cooked until it thickened somewhat. TADA! Jam! No pectin, nothing!

I get a HUGE bagful every alternate day. I’ve frozen some. Throw them into smoothies for the kids. A strawberry mulberry smoothie is beautiful. Then I wanted to make something I’ve waited long to  make, a buttermilk sorbet. I added some mulberries  instead of just a strawberry sorbet. Delightful!

This mixed berry sorbet is light, refreshing, summery and beautiful! I shot it in many different ways in the ongoing LFP exercise. It included styling – napkins, garnish, Pinterest inspiration etc. I got some right shots, and some very wrong.  So much fun, and so much to learn.

It was three days of ‘mulberry shots‘! Another huge bagful came in this morning so the head is buzzing with mulberry coloured thoughts again. Any recipe suggestions are more than welcome. Hopefully I’ll have another mulberry centric post out this month!

Until then, please help yourself to really really refreshing and pretty Mulberry Strawberry Buttermilk Sorbet. The Mulberry Jam is quite sweet and makes for a nice addition in a berry dessert sauce, added to whipped cream into a fool, dolloped over breakfast cereal or slathered onto a warm buttery toast! I love cooking in season!

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Recipe:Mulberry Strawberry Buttermilk Sorbet 

Summary: Sweet, tangy, refreshing, light, the berry buttermilk sorbet is addictive good. Great way to use summer berries. Makes about 1 ltr.

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • 200g mulberries, frozen
  • 200g strawberries, frozen
  • 150g vanilla sugar
  • 2 tbsp kirsch
  • Juice of 1 lime
  • 500ml buttermilk, frozen in ice cube tray {for Thermomix recipe}

Method:

  1. Thermomix
  2. Place all ingredients in bowl of TM and process at speed 10 for a minute at a time until pulverized to smooth consistency  Use TM scraper to scrape down sides now and then.
  3. Transfer to freezer safe bowl and freeze until desired {or serve immediately!}
  4. Ice cream maker
  5. Remove the stems of the mulberries if you like {I didn’t}
  6. Place all the ingredients in bowl of processor and blend well until smooth. Taste and adjust sugar if required.
  7. Pour into ice cream maker and follow manufacturer instructions.

Recipe: Mulberry Jam

Summary: Sweet, simple and full of berry goodness, this is another great way to use the seasonal berry. Makes about 2 jars.

Prep Time: 15 minutes
Total Time: 30 minutes
Ingredients:

  • 500g mulberries
  • 500g sugar
  • 1 vanilla bean
  • Juice of 1 lime
  • 2 tbsp balsamic vinegar

Method:

  1. Pull out the stems of the mulberries.
  2. Place the berries  in a heavy bottom saucepan, crush them with the back of a spoon so that they release their juices. Bring to a simmering boil, then add the remaining ingredients.
  3. Reduce heat to a low simmer and cook to desired consistency, about 15 minutes.
  4. Transfer to sterilised jars. I refrigerated mine as I didn’t seal them.

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