April 4, 2015 § 14 Comments
Simple and easy to follow recipes requiring minimum labour in the kitchen have always been my favourite. I believe it gets even more important when you have a tiring day at office. You wouldn’t want to toil hard in the kitchen as well at the same time. And if you have been coming to this place quite often, you’d see even my baking recipes reflect that too. But that doesn’t mean I would ever compromise on the taste quotient. And for that matter I have seen through my experience that simple recipes with great flavours always remain your best friends. This is an easy no churn strawberry frozen yogurt recipe which is exactly what it’s name suggests. It’s as easy as boiling water, duh! And it doesn’t require churning like other ice creams would. If you don’t have an ice cream maker, it is completely fine. So that means it is fuss free too. And like I said, it is simple yet really high on flavours and texture too. Because this has got fresh frozen strawberries and thick luscious yogurt. The sweet and sour berries go so well with the thick yogurt. And it is entirely up to you if you want to make it little guilt free too by using a healthier sweetener instead of using sugar. It’s a perfect treat for both your eyes and palate. And you can top it with whatever topping you like, nuts, granola or even crushed biscuits. And if you are adding a healthier sweetener you can enjoy it in breakfast too. You can also go experimental and add some fresh basil or mint leaves too. Both these herbs go pretty well with strawberries and yogurt. You see how easy it is make your own frozen yogurt and how creative you can go with this. I so love it!
- 750 gm strawberries, washed and hulled
- 500 gm hung curd / Greek yogurt
- 1/2 cup caster sugar / honey
- 1 tsp lemon zest
- Place the strawberries on a wide baking sheet in single layer and place in freezer for 5-6 hours or overnight or until strawberries are completely frozen.
- Blitz the strawberries in a food processor 3 - 4 times. Add remaining ingredients and run the food processor on high speed until it forms into a smooth texture.
- Transfer the yogurt into an aluminium container quickly. Cover with cling film loosely. Place in freezer for 3 - 4 hours to set.
- Serve the scoops of frozen yogurt with mint leaves and chopped nuts.
March 19, 2015 § 6 Comments
I am back with another drink recipe, because soon it’s going to change to sveltering Summer from the amazingly pleasant Spring. And right when you’d need more water replenishment for your body. It was last week only when it was amazingly pleasant, the kind of weather you’d expect to remain throughout the year. And within a matter of couple of days, it has started getting warmer now. I generally am not a fan of fizzy drinks in summers. I would rather splurge on a glass of calming buttermilk or a glass of fresh lemonade. That reminds me of the Strawberry and Orange Lemonade I made last week. I am still dreaming of it’s tangy and refreshing flavor. And I am happy that I have stashed away a big bag of strawberries in my freezer so that I can enjoy that lovely lemonade again when it is going to be extremely hot and I would need it terribly. Thanks to the summers, I am onto a constant search for new and refreshing drinks recipes. This time I am here with this pure and soothing vanilla almond milk. Oh my, I have become a great fan of this. This requires the almonds to be soaked in water overnight and I believe that mostly every Indian would have some connect with the overnight soaked almonds. We used to be fed soaked almonds in months of winters by our parents, for their purity and health benefits. And I like to chew on those lovely nibbles all through out my day during those days. Those memories make me so nostalgic and I wish that time could come back when you would know for sure that you’ve been taken care of. This soothing and light vanilla almond milk is one such drink which would take you down the memory lanes and you’d surely feel better after having this. I infused the milk with fragrant vanilla beans. You could use any spice you like; cinnamon, nutmeg, cardamom or rose water for that matter. Because, breakfast is the time, when I like to sip on a glass of milk, I made this nutty espresso granola to make it a perfect power packed start of the day. Homemade granola is incomparable and you know what you are eating. You’ve got to try it once to believe it, if you haven’t baked your own granola at home yet.
- 1 cup whole almonds
- 2 cups water, plus more for soaking
- Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste,optional
- 1 vanilla bean, split lengthwise and seeds scraped.
- 2 cup rolled oats (not instant or quick-cooking)
- 1 cup almonds, roughly chopped
- 1/4 cup pumpkin seeds
- 1/4 tsp salt
- 1 tbsp instant espresso powder
- 1/4 cup olive oil
- 1/3 cup honey / maple syrup
- 2 tsp vanilla extract
- Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days in fridge.
- Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
- Place the almonds and scraped vanilla beans in the blender and cover with 2 cups of water.
- Blend at the highest speed, until almonds are completely broken down and blended thoroughly.
- Line the strainer with cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
- Press all the almond milk from the almond meal.
- Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
- Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.
- Preheat oven to 160 degree C. Line a large baking sheet with parchment paper.
- In a large bowl, stir to combine all the ingredients thoroughly.
- Spread evenly onto prepared baking sheet and bake for about 30 to 35 minutes, mixing the granola about every 10 minutes.
- Cool on a cooling rack until completely cool. Break up the chunks and store in an airtight container for about 1 month.
- The longer the almonds soak, the creamier the almond milk.