Friday, September 22, 2017

IHCC & CC#21: Easy banana ice cream


Hugh's description of this ice cream: luscious frozen pud lies somewhere between an ice cream and a sorbet, so true!  Amazingly simple ingredients - slightly over-ripe bananas, skins very well speckled but still more yellow than brown!  
My adaptation from the original recipe was: cut down the sugar, whole milk yoghurt instead of creme fraiche, lemon zest and juice.  Blend everything together, I did not use the ice cream maker, and only remembered to mix it up once!  The tub need to be out of the freezer for 30 minutes before scooping, so simple!  I served this with toasted almond flakes and chocolate condensed milk!
This will be a breeze to make and bring for any potluck party!
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from pages 306-307 of River Cottage Fruit every day! 
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This Potluck is in honor of IHCC's co-host, Kim and her late mom. Kim lost her dear mother to cancer a couple of weekends ago. Hugs and kisses, Kim!
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I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

Thursday, September 14, 2017

CtBF ~ MPK: Potato, feta, and basil tortilla

I picked up a small block of feta after work yesterday and made this for my dinner last night, hubby said he wanted some too... made two individual portions (using only three eggs) with my mini pan... then he opted for a slice of salted egg york cheesecake instead... so I told him he can have his portion for lunch tomorrow (ie today)... then he said he will not be back til midnight today; so I had his portion for my brunch just now...
As this is rather rich (with all that feta!) I paired it with Japanese cucumbers and tomato slices sans dressing, nice and refreshing! Tasty while hot.
 
I only used less than a quarter of the block of feta I bought... now what do I make with the rest?
I did make this recipe for him last week but with sweet potatoes and shredded cheddar cheese, with coriander and he devoured it, rest my case.
The above serving was half pumpkin and half potatoes with mixture of spring onions and basil, ate it chilled, still good!
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Potato, feta, and basil tortilla (148)
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A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
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my collection of David's books:
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Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.

Tuesday, September 12, 2017

IHCC & CC#21: Braised potatoes and lettuce

Very simple ingredients, new potatoes (used whatever potatoes I had on hand), carrots, spring onions, cilantro (for garnish), vegetable broth (cube), water, salt and pepper!
Cook the skinned (or washed unskinned, if you prefer), quarter them, in vegetable broth (with carrots) till tender.  Do not use too much broth, the idea is to end up with well-reduced broth.  Add the lettuce and spring onions, cook for a couple of minutes more. Season to your taste with salt and pepper. Simple!
 

For September's Monthly Featured Dish/Ingredient Challenge, it's time for Potatoes! 
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Braised new potatoes and lettuce,
recipe from pages 284-285
of River Cottage, light & easy, Healthy recipes for every day!

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown!