eats, fast eat, Japan, sweet eat

Coconut and yoghurt ice-cream

if you have an ice-cream maker at hand – this is a super fast after dinner treat. (i make up reasons to bring out mine)

Cherries | piecefullyCoconut and yoghurt ice-cream | piecefully Cherry blossoms | piecefully Coconut and yoghurt ice-cream | piecefully

perfect for 2 people
1 can of coconut milk (400 ml)
1/2 dl (50 ml) turkish/greek yoghurt
1 1/2 star anise, pounded in a mortar (or why not caradamom?)
2 tbsp honey
coconut flakes
cocoa nibs
cherries, for serving

put the can of coconut milk in the freezer for 30-60 min (or keep it in the fridge for a couple of hours). then scoop out the creamy part, leaving the water out. stir together the coconut cream, yoghurt, star anise and honey (flavor with more honey if you want it sweeter). pour into the ice-cream maker and when almost done add some cocoa nibs and coconut flakes. put the ice-cream in an airtight container and keep in the freezer for 1-2 hours. i’m afraid keeping it for too long in the freezer will make this ice-cream too icy… is best served freshly whipped up. with some cherries on top. the star anise just gives of a hint of flavor and the yoghurt a nice sour tang.

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

Advertisements
Standard
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.

Standard
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)

Standard