Recipe of the Month: Versatile, Two-Ingredient Banana Ice Cream

Last month, when my friend Trisha visited me (best. play-week. ever!), the whole experience gave me a new appreciation for food. Trisha has more than a few food allergies, and so it was a challenge and really interesting to cook and find food on our travels that she could eat. Luckily, it went from a matter of “boy, I have no idea what to prepare”, to then getting the hang of it and we were checking ingredients for me to translate on the items purchased in stores before I knew it. I liked learning a new way of eating!

Aside from traveling, we’ve resolved to cook something together which I could share here on my blog. And what better than desserts? Not just any kind of dessert, mind you, but: ice cream!

You can use the original recipe from Eat Clean Diet, or adapt it, like we do with ours. Trisha usually makes this ice cream with peanut butter and cocoa. But when she visited, we’ve made it with chestnut puree instead, as I don’t like peanut butter. It was heavenly! (And you’ve actually seen a sneak peek of it, here.)

Then, only two days later, I made it again, using the following:

Versatile, Two-Ingredient Banana Ice Cream

Ingredients:

• 3 bananas, peeled and sliced into coins
• 1/4 to 1/3 cup chestnut puree

As it’s so versatile, I also added:

• 1 tbsp cocoa powder
• 2 tsp honey
• 1/2 tsp cinnamon
• 1 tbsp Nutella

Instructions:

1. Place bananas in a single layer on a freezer-safe baking dish or cookie sheet and freeze for several hours or overnight.
2. Remove from freezer and let soften for about 15 minutes and then place in food processor or blender. Puree the bananas while adding chestnut puree slowly as needed to keep the mixture flowing. This should take about 2 minutes.
3. Moving quickly, scrape into bowls and serve immediately with your favorite toppings.

VARIATIONS:
Try adding any combination of these:
3-4 tbsp unsweetened cocoa powder
1 scoop protein powder
3-4 tbsp all-natural nut butter
2-3 tsp honey
Cinnamon

TOPPING IDEAS:
Dark chocolate (you can use a vegetable peeler to get shavings)
Shredded unsweetened coconut
Maple syrup
Honey
Nut pieces

Bon appétit!

Recipe of the Month: Chicken Stir-Fry with Broccoli, Tomatoes and Creamy Feta Dressing

Just when I was thinking salads, filling stir-fries, and creamy dressings, my mom made this stir-fry from a recipe on a cooking show she watched. I really like chicken. And Broccoli. And tomatoes. And Feta!

This was the perfect dish to come home to after a tough day at work! 

Chicken Breast Stir-Fry with Broccoli and Tomatoes

120 g chicken breast
200 g broccoli florets
100 g tomatoes
1 teaspoon oil
salt and white pepper to taste

Peel and chop the chicken breasts, season with salt and white pepper.

Pour oil in a small saucepan, warm the chicken breasts and fry until the meat turns white. Throw in the broccoli, cover and let simmer at a lower temperature.

When almost done add the tomatoes, cover, and allow to soften with the chicken and broccoli for a few minutes.

Take the lid off and fry for a few more minutes, then serve as is, or with a creamy Feta dressing.

 

Creamy Feta Dressing

200 g Feta cheese
70-100 g yogurt
lemon juice
white pepper
garlic
balsamic Vinegar

Mix all the ingredients together, until light and creamy. I used only about 70 g yogurt. Start with 50 g and work up from there, depending how creamy or flat you like your dressing to be.

Serve with the Chicken Stir-Fry, or with any type of fresh salad.

Bon appétit!

PS: stay tuned for next month’s recipe, as I’ll be sharing a recipe my friend Trisha and I made when she visited Romania this April!

Recipe of the Month: Summer Salad with Creamy Mayo Dressing

I LOVE salads! In any amount. I can not get enough of them over spring/summer when all the fresh ingredients are available to me from the farmer’s market.

So in anticipation of a new spring rolling in with its first fresh vegetables, I’m sharing a salad and dressing recipe. This is our go-to dressing, the Chef’s and mine.

I deliberately left out measurements this time. But only because it all depends on each of our individual taste and family demands

Summer Salad with Creamy Dressing

Salad: lettuce, tomato, cucumber, onion, radish, capers, chicken strips.

Dressing: homemade mayonnaise of one egg yolk, sour cream, salt, white pepper, grated Parmesan cheese.

Chop all the vegetables, add to salad bowl.

Cook the chicken in a little olive oil, after cutting it up in strips.

Add it to the salad.

Mix together the ingredients of the salad dressing, by adding them all depending on your own taste.

Pour on salad when serving.

Bon appétit!

Recipe of the month: Estrella’s Love Pizza

Given it’s February, the month of Love, I (while I strongly believe we need to let Love guide us every single day and moment of a year!) decided to share with you my favorite pizza recipe. I made this into a heart shape one day, when a friend of mine posted a heart-shaped pizza picture on FB.

I don’t think it was because of the shape, but this was the most deliciously love-filled pizza I ever baked!

 

Estrella’s Love Pizza

Ingredients:
2,5 dkg yeast
1 teaspoon sugar
50 dkg flour
2 eggs + 1 egg
12 dkg margarine
1 dl lukewarm water
salt to taste
toppings

Directions:
To the 1dl lukewarm water, add the yeast and three teaspoons of flour to make sourdough. Set aside to a warm spot (near the stove for example) covered with a cloth, and let it ferment for about 15 minutes.

Add the eggs, margarine, salt and sourdough to the remaining flour (and if required, another 1/2 dl lukewarm water). Knead the resulting dough, until it is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your fingers – if it does get too sticky you can add a little flour to your hands. Then set aside and let it rise for 1 hour.

Dust the dough ball with flour, pat into a disk, then roll it out to even width, to form a circle. Place in a lightly greased, heart shaped tin and stretch with your fingers some more to reach all the sides of the tin.

Add your chosen toppings.

Prepare the remaining egg like you would for an omelet. Pour it on top of your pizza before baking.

– Here, I used homemade tomato sauce and red peppers paste, chopped mushrooms, corn, ham and roasted peppers (we roast them and freeze for winter months), and cheese sprinkled on top. I also like adding different fresh vegetables when they’re in season. –

Bake in preheated oven on medium heat (around 180C) for about half an hour. Check the dough with a  skewer to make sure it’s done before removing from the oven.

Bon love-filled appétit!

Recipe of the month: Pumpkin Spice Syrup & Latte

Most of you might know by now that I’m not a fan of coffee. Lattes and cappuccinos are okay, but they need some extra yumminess in there, like caramel syrup and a ton of sugar to make sure I drink it.

One morning before leaving for work at 6am, I drank a cup of coffee. Not because I wanted, but because there was no way my eyelids would stay open on their own. So I drank the coffee… but did not like it one bit. That was in November, and I still can’t even look at a cup of coffee!

So the other week, after I stayed up way past my bedtime the night before, I decided to have some coffee. The mere thought of it sent my mind screaming “NO way!”. But then, I started searching for and found something my friend Janel recommended.

Pumpkin Spice Latte. I gave it a go, and my gosh was it wonderful!

Pumpkin Spice Syrup & Latte

Ingredients

• 1½ cups water
• 1½ cups sugar
• 4 cinnamon sticks
• 1 tsp. ground nutmeg
• ½ tsp. ground ginger
• ½ tsp. ground cloves
• 1/4 cup pumpkin puree
• 3 tsp. honey
• butter-vanilla essence

Instructions

1. Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.
2. Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently.
3. Remove from the heat and allow to cool for 10-15 minutes. Remove cinnamon sticks (or strain through a fine mesh strainer).
4. Store in the refrigerator.
5. To make a pumpkin spice latte: combine 2 ounces of hot coffee or 1 shot of hot espresso with 6 ounces of steamed low-fat milk. Stir in 2 tablespoons of pumpkin spice syrup. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream or a dash of cinnamon and nutmeg.

   Goes wonderfully with stroopwafles! <3

Happy latte-drinking

 

*Recipe slightly adapted from Annie’s Eats.

Dinner among friends

Instead of a simple Recipe of the month post, let me share with you guys a dinner with friends. We took the recipes off the internet, and everything came out wonderful. There were NO leftovers.

Hope it sparks your curiosity and gives you some great ideas for New Year’s party’s menus.

We had:

• Sliced Baked Potatoes – will open a “save” file
• Sautéed Mushrooms, Peppers and Onions – will open a “save” file
• Honey-Mustard Pork Chops – will open a “save” file
• with Beets Salad – the simple version

Bon appétit!

Recipe of the month: Apricot Tarts

Rukmini Roy’s Chocolate Tart recipe over on Trumatter, made me recall baking Apricot Tarts with my mom a while ago. They were sooo yummy! I made collages to share the recipe. Then I forgot all about it… So here it is now!

Hope you’ll enjoy them as much as I do

Apricot Tarts 

Tart shell:
25 dkg margarine (or butter)
4-5 tablespoons sour cream
1 baking powder
100-120 grams sugar
4 egg yolks
pinch of salt
flour

Combine ingredients and add as much flour as it takes to result in a light (kind of puffy) dough.

Place in tart tins and as filling add one teaspoon of apricot jam in each tart’s center. (You can actually add any kind of jam you prefer.)

Mousse:
4 egg whites
100 grams sugar
100 grams minced walnuts (optional)

Combine the mousse ingredients with a whisk, then add 1-2 teaspoons of it onto each tart (cover the jam entirely if you want to).

Bake in preheated oven, at 180 degrees, for about 10-15 minutes.

Bon appétit!