Friday, August 18, 2017

CtBF ~ MPK: Buttermilk ice cream with olive oil and fleur de sel

I do have an ice cream maker component to my Kitchenaid stand mixer, but due to space constrains in my freezer (really need to clear out stuff!), and luckily ChezNana used a super duper ingenious method and shared with us (thanks, Ro!) and I improvised further - using my hand held beater - made ice cream without an ice cream maker! 
And why is my flaked sea salt colored you might ask.... I was apprehensive with the olive oil and fleur de sel ~ what if I did not like salt on my ice cream (and boring colors - white on white - right?); I harvested the largest butterfly pea flower and crushed it (with my fingers) with a 1/8 teaspoon of Maldon sea salt flakes and it worked!  Blue sea salt flakes!  Good job, Emily!  So in case I don't like salt on ice cream, I can pick out the salt flakes!  Well, I found that the salt I can accept, but the olive oil... not really....  I had the ice cream with diced cantaloupes, healthy enough.. for breakfast this morning! This ice cream has no eggs, no need for tempering etc.  I used honey in place of corn syrup, and added lemon juice to full cream milk instead of buttermilk.  Still good! 
 
Below is the smallest flower (not fully bloomed) of the two remaining blooms on the vine.
 
I also harvested my ginger cos hubby asked me to make a health drink with a few components, more on that later.
 
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Buttermilk ice cream (p. 299) from
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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Note: We do not publish recipes at CtBF,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.

Thursday, August 17, 2017

IHCC & CC#20: Fresh fruits/vegetable with Plum sauce


I opted for fresh fruit and raw yam bean instead of roasted parsnips, a very healthy option!  I used three plums - halved and seeds left in, two garlic cloves - unpeeled - bashed, one star anise, small piece of cinnamon stick and drizzled with olive oil.  Roast the plums until soft, cooled.  Remove the whole spices, and rub the plums through a sieve into a sauce pan.  Add sugar, honey, cider vinegar, mustard and cayenne.  Bring to a simmer and cook till thickness you desire.  Cool (I chilled it overnight in glass bottle).
 Serve the plum sauce in small bowl with desired vegetables (raw or roasted), or fruits!  Interesting taste - giving me ideas on another use for this plum sauce!
 Parsnips (I used cantaloupe/yam bean) with plum sauce
from pages 118-119 of River Cottage Fruit every day! 
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This week we are singing Dippity Do Dah!
And we are celebrating dips and spreads!

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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! 
                                        

Monday, August 14, 2017

Cookbook Countdown #20: Asparagus with shrimp and dill (fennel fronds)

I have shrimps, asparagus but no dill so used fennel fronds instead.
Diana's method of cooking the asparagus is by way of a special asparagus cooking pot, I used a smallish pot from my thermal pot, standing the asparagus upright in an inch of water, hence 'steaming' them for about four minutes. Remove from pot, drained and patted dry with kitchen towel. No special pot required!  The shrimps are to be 'gently warmed in the fennel infused butter' in frying pan until opaque ie cooked, seasoned with salt and pepper.  Spoon shrimps and butter sauce over the plated asparagus. Delightful!
Asparagus with shrimp and fennel fronds
from page 27 of:
Diana Henry's a change of appetite, where healthy meets delicious!
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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!