Is there a better way to spend the last days of summer than to sit in the sun and enjoy a big bowl of delicious ice cream? I don’t think so. As in my first recipe for homemade ice cream, I used frozen banana slices as base, which are very versatile for making you own ice cream. And you can always get them at your local supermarket, so no need for any fancy or expensive ingredients. And you don’t need any additional sugar! The banana slices are even sweet enough so that they nicely balance the sourly taste of blackberries with lightly salted roasted pistachios (yes, salted, you read that right). I know that salty ingredients and ice cream seem to be a rather odd combination, but I promise you will not regret trying this out. If you are not sure if you will like this, go for unsalted pistachios first, and try to gradually replace them with salted ones. Continue reading
Do you know food combinations that sound a bit random at first but then prove to be absolutely delicious? Poppy seeds, bananas and lemon is certainly on of them! I accidently stumbled upon this when instead of coconut flakes, I once topped my breakfast of banana slices with lemon soy joghurt with poppy seeds (daydreaming anyone?). Which proved to be an amazing combination! I first wanted to combine these flavours in a banana bread recipe, but the dense texture of banana bread didn’t really go as well with the flavours. So, I tried to make the dough “fluffier” by adding joghurt and using margarine instead of vegetable oil (which for an unknown reason always helps in creating a fluffy texture). The result isn’t really a banana bread anymore, so I decided to bake this in a muffin dish. This way, I ended up with perfect muffins that where crisp on the outside, but soft and light on the inside – simply delicious! Make sure to always beat the batter to a fluffy texture before adding the next ingredients, and add the flour last to keep the muffins from getting to dense. Continue reading
Best thing first: You don’t need an ice cream maker for this recipe! All you need is a good food processor and just three ingredients to make absolutely delicous (and even healthy!) vegan ice cream. The secret to this is frozen banana – which makes the perfect smooth ice cream base once you blend it. Unlike in baked treats (like cookies and such), where the banana flavour is often very strong, frozen banana works just the other way round: It provides a nice base for a multitude of other flavours without overpowering them. This way you can use frozen banana for many, many different ice cream varieties without always ending up with a banana plus x flavour. For this ice cream I used raspberries and coconut flakes, which makes an amazing combination and is actually super healty – no added sugar, no refined fats or artifical flavours! You can even count this ice cream as one of your ‘five a day’ portions – do I need any more reasons to convince you to giving this a try?
- 100g Basmati rice
- 1 big carrot
- 150g broccoli
- 150g cauliflower
- 2 tomatoes
- 2 small bananas or 1 plantain
- 50-100ml milk
- 1-2 tablespoons of soya sauce
- 1-2 teaspoons of curry powder
- vegetable oil
- chili (if necessary)
Clean the vegetables and chop all in bite-sized pieces and slice the bananas. Cook the rice with a little salt and heat some oil in a big pan. At first, add the chopped carrot and roast it for about three minutes. Then add the cauliflower and after another three minutes the broccoli and the tomatoes. Deglaze the vegetables with the soya sauce and add the milk and curry powder. Mix it all well and season to taste with salt and – when the curry is very mild – a little chili. Shortly before saving, mix the curry with the bananas and fry the curry until it gets creamy. Serve with the rice.
Note: This recipe serves two persons, but if you leave out the banana, you can also freeze half of it and heat it in a small pot or in the microwave.
- 1 banana
- 1 cup of joghurt
- 2 tablespoons of orange juice
- 1-2 tablespoons of walnuts
Peel the banana, put it into a small bowl and mash it with a fork until it is creamy. Crumble the walnuts into the mashed banana. Mix the joghurt and the orange juice (you can also take coconut milk or any other juice you like), than add it to the banana and stir it well. Season to taste with honey and a pinch of cinnamon.
Tip: If you are a chocoholic, replace the walnuts with chocolate sprinkles. You may also don’t need honey then, depending on how ripe the banana is.
- 1 small banana
- 1 clementine
- 1 apple
- 1 peach or nectarine
- 2 tablespoons of nuts (e.g. walnuts or brasil nuts)
- lemon juice
- 1 cup of natural joghurt (about 150g)
Wash the fruits and chop them in bite-sized pieces. Instandly sprinkle with lemon juice so the fruits don’t get brown and season to taste with some honey. (You can of course also use sugar instead of honey, but I prefer honey.) Mix the fruits well and let them steep for a few minutes. In the meantime, you can chop the nuts and stir the yoghurt until its creamy. Now add the joghurt to the fruit salad and strew it with the nuts.