around the world, eats, Places, sweet eat

Strawberry and yoghurt ice-cream with date syrup

IMG_2476Mui Ne in Vietnam this january. beaches and kite-surfing.
yesterday i craved ice-cream the whole day, just like i used to crave it when living in south-east asia. a sunny, 26°c Stockholm does that to you (also eager to use my new ice-cream maker). so i came home and whipped together this from what ingredients i had in the fridge. super-easy and tangy with moderate sweetness (you can adjust this just as you like, yet another reason to try the flavor while making it..)IMG_7270 IMG_7245 super easy, super fast, super fresh ice-cream, enough for 4 persons
one egg white (whisked until hard foam)
200 ml yoghurt
about 10 fresh strawberries
2 tbsp agave syrup (date syrup if you like! and adjust amount to your liking)

roughly mash the strawberries with the syrup. mix this with the yoghurt and then carefully fold in the egg white. i like it tangy, but flavor with more syrup if needed. pour the mixture in to an ice-cream maker or put in the freezer (if using the freezer, make sure you stir the ice-cream once every hour to avoid the “iciness”). when you have desired texture serve at once with date syrup on top. and maybe one of these cookies on the side?

(this ice-cream should be eaten straight away – keeping it in the freezer will make it quite hard and icy. but then again, why wait?)

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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eats, morning eat, Places, summer eat, vegeterian eat

the perfect breakfast

people of Hanoi, Vietnam getting their morning baguette with various fillings.

when starting to edit the photos for this post i realised something. today i had basically the same thing for breakfast as i had for dessert in the evening. maybe that says something about how well the flavors match. or a lot about me…? anyways, i’ll start with sharing, maybe not a recipe, but a great summer breakfast combo.

Yoghurt and strawberries  Yoghurt and strawberries

i love yoghurt for breakfast. but i’m afraid i’m quite picky, it cannot be sweet and definitely not too sour. when i was a kid i almost never had yoghurt or sour cream for breakfast, always cheese sandwiches. i’m still a sucker for both cheese and bread but lately i’ve discovered that my body is not too pleased when i start of every day chewing down loads of wheat. even though i still indulge in bread and cheese breakfasts (couldn’t go without them!) my standard in the morning is yoghurt. funnily enough, it was when living in japan (the non-lacto country) that i started to like yoghurt. i believe it was because my host family used to buy this plain, very thick and not too sour yoghurt that i’d eat with apples and top it with a kinako, sesame and sugar powder (i’ll give you the recipe one of these days). coming back to sweden i discovered turkish yoghurt – the perfection. it’s like scooping out perfectly thawed ice-cream, thick and so smooth. we finish of two buckets a week.. anyways, now to one of the many perfect variations of toppings. when not having granola at hand i’d usually go for nuts, cinnamon and agave syrup. today i got my eyes on a carton of strawberries in the fridge, and this is what i ended upp with.

yoghurt of your liking (thick and not too sour –> turkish)
a couple of strawberries
date syrup

yoghurt, sliced strawberries on top and then drizzle with the syrup. the date flavor is perfect with the strawberries and doesn’t add too much sweetness (the strawberries speak for themselves in that aspect)

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eats, Places, salad eat, summer eat, Uncategorized, vegeterian eat

Summer rolls.

yesterday was so warm. i had a vietnam flash back from the trips there last year and this year.  a culture so far away. and the wonderful kitchen. we visited a place where they made rice paper wrappers and i managed to get som nice shoots of this skillful form of art. as such, i decided to use the inspiration collected when in vietnam. with loads of thanks to this couple that helped me remember the ingredients.

IMG_5545 IMG_5543 IMG_6411 IMG_6446

summer rolls for four (or rolls for dinner and salad for lunch)

rolls/salad

one block (ca 200 g) firm tofu

oil for frying

1 kohl rabi, cut into thin strips

1 carrot, cut into thin strips

1/3 of an iceberg lettuce, shredded

1/2 handfull coriander (cilantro) leaves

1/2 handfull thai basil leaves

deep fried shalotts (the original recipe says fried rice flour – but I couldn’t find any at the asian store close to home so this had to do to get the crispy texture)

cellophane  noodles

ca 24 sheets of vietnamese rice paper wrappers (thinner are better in my opinion)

pinch of sugar (coconut or other)

some salt

black pepper from mill

cut the tofu in 0,5 cm slices, dry with paper and pan fry on both sides at high heat. when cool cut in thinner strips. cook noodles in boiling water for 2 minutes. drain, refresh in cold water and drain again before setting aside. the next part is optional (mostly because i forgot to do this step in the heat of the moment). you either pan fry the kohl rabi and carrots, seasoning them with a little sugar, salt and pepper until wilted – or leave them all fresh. when/if cool toss with tofu lettuce and noodles.

for rolls: dip a rice paper in warm water for a second (once! if you soak it will most probably tear..) place the paper on a flat surface and put a coriander leaf and a basil leaf face down on the bottom 3rd of the paper, wait for 20 sec. then add some of the vegetable mixture (approx 1 tbsp), a bit of shalotts/roasted rice flour and fold; bottom over the filling, the sides and then roll.

for salad: toss in a bunch of herb leaves with the vegetable mixture, pour on the dipping sauce and top with the shalotts/roasted rice flour.

dipping sauce

3 tbsp fish sauce

juice from two limes

1 tsp rice vinegar

50-100 ml coconut sugar (or caster if you like)

2 cloves of garlic, finely chopped

1/2-1 red chili, finely chopped

combine in a small bowl and stir until sugar is completely dissolved. serve in small individual bowls with to dip the rolls in.

i made half into rolls and served half as a cold salad for lunch the day after. (you can only eat so many rolls at once, and leaving them in the fridge overnight is not to recommend). light but filling .

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Wandering through rice fields in northern Vietnam

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Sa Pa

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More glimpses from the trip to Halong Bay

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All on deck.

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Dawn

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We went on a cruise in Halong Bay, Vietnam with this incredible scenery. Limestone cliffs and kayaking.

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Halong Bay

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