Tag Archives: almond milk

Almond milk and orange blossom non-dairy yogurt

All the flowers of the Mediterranean shores in one gulp!

A yogurt with aga agar

A yogurt with aga agar

I present you one gorgeously velvety yogurt : sugar free and (almost )dairy-free!

Ingredients list ( for 5 yogurt pots)

  • Almond milk, 700ml
  • Greek yogurt 2 percent fat, 80g
  • Agar agar flakes, 3 tsp (levelled) or 4g
  • Orange blossom water, 2 tbsp

Boil a small cup of almond milk: dust the agar agar over the surface and bring to a slow boil for 3/4 minutes, turning all the time.

Mix it back into the rest of the milk and beat the Greek yogurt into it. You can take this ingredient out if you are lactose intolerant or vegan – it is really there for yogurty flavour in the mix so not essential but groovy.

Add the Orange blossom water (not extract!) or any favoured flavouring (vanilla extract, sugar, honey or anything else).

Pour into small jars, cover with foil and put in the fridge overnight.

You will have a very low-dairy, skinny yogurt that tastes like a dream. The agar agar is a bit tricky to use at first so experiment for the ideal consistency but it is a great help to create creamy dairy free and sugar light puddings…

I ate this straight, as I do yogurts, but feel free to add orange blossom honey or sugar if you like.

The beach is near...

The beach is near…

When I tasted this I felt immediately transported into a mediterranean grove crowned with almond and orange blossom… I love this oh-so fresh combination of tastes: it is super dreamy and makes you feel like you are about to go on holiday! Reach for a picnic blanket and go for a nap in the orange grove…

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Almond milk rice pudding with lemon zest and cinnamon

A warming and regressive pud, perfectly pitched against the cold and grey weather that is still lingering on in the April month… This will comfort your soul and make the world suddenly feel like a cosy and reassuring place! Don’t sue me if it fails though: can’t be held accountable for freak weather…

I love the spanish style rice pudding my grand-mother used to make for us, but I made mine with almond milk for a change and it fitted beautifully. Lately, I have enjoyed using almond milk for its subtle taste as much as its health benefits. It was delicious in Panacotta and today it sings away in humble rice pudding.

Soft, pillowy rice pudding covered in warming cinnamon

Soft, pillowy rice pudding covered in warming cinnamon

Ingredients list:

  •  Almond milk (or full fat milk) 1L
  • Round or short grain rice, 170g
  • Zest of one lemon cut in big strips
  • Ground cinnamon, 1tsp
  • Brown sugar (or vergeoise) 140g
  • Butter, 50g
  • Vanilla bean, one scraped

Warm the milk in a pan and sprinkle the rice and spices and the lemon skin. When I peel the skin off my lemon (organic and unwaxed for this), I like those strips to be large and uneven: this is proper family food, not dainty party pudding.

Turn and check the rice often but the cooking should take about 45 min to an hour- sometime I put it in the oven for 1h30 at 150degrees. Towards the end, you add the sugar and the butter and mix it all in.

Alternatively, you can use a Thermomix and here is the step by step- this produces a lovely soft and pillowy result:

First insert the butterfly whisk and add the milk, rice, lemon zest, vanilla and cinnamon.

Cook 45 min at 90° speed 1.

The great advantage of course of the Thermomix over the oven version is you don’t have to watch it : just set the timer and go for a half hour run!

When you come back:

Add the sugar and butter and cook 10 minutes at 90° speed 1.

Remove the butterfly whisk and turn into a serving dish to cool. Sprinkle with cinnamon. Serve at room temperature or cold the next day.

It’s heavenly! A spoonful of it and you get this happy, contented-baby, feeling all around the table… Regressive possibly but so good…

Bubble tea- the healthy version!

Bubble tea or Boba tea is popping up all over town… Remember you heard about it first here… Or did You?

I have been very intrigued by this new food trend on the internet : a flavoured cold tea made with coloured tapioca balls! A foray into a Soho supermarket had delivered the “bobas” but I was very puzzled as to what to do with them. I understand they make puddings with tapioca in Asia but the idea of a drink seemed fun and I set myself the challenge to come up with a version I would actually be OK serving to my children.

This is not much of a recipe: more of a “How to” and tips…

Boil the tapioca balls in a pan full of boiling water for about 15 min. Let them steep and cool. Drain them and coat them with honey or agave syrup. Reserve in the fridge until ready to use.

Prepare a strong black tea (mint or earl grey flavoured) and leave it to cool.

The next day, put a spoonful of bobas into a tall glass.

In a shaker, blend the tea with a third of almond milk and a spoonful of almond cream (in health stores). Shake until frothy and pour onto the bobas pearls. Drink cold with the help of a large straw or a spoon to get to the pearls! They are chewy and quite fun to have. This version is healthier and not as sweet as the ones in bubble tea bars, I gather, but truly fun and quite delicious! It would be a great drink to serve at a kiddies party…