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Raw banana and hazelnut butter ice-cream in a croissant

 

Just landing back from a week-end in Venice, I am giving you here the quickest and easiest ice-cream recipe. It only takes two ingredients – plus the croissant into which you will nest your ice-cream balls, in true venetian style (see photo)!

Ingredients list:

  • 3 frozen bananas
  • Hazelnut butter (with ou without cocoa) , 100gr

About the two ingredients:

I buy my hazelnut and cocoa butter from Wholefoods but you can make your own or use any favourite nut butter. To make it yourself you just need a tough blender, chuck hazelnuts in with a spoonful of melted 90 percent cocoa chocolate and whizz to a paste. You might add a teaspoon of water if too sticky.

The frozen bananas are something I always keep in my freezer for smoothie making – or ice-cream as in here, or  for my rum raisin  frozen yogurt. A real good way of using up ripe bananas nobody wants to eat…

Anyway, using a blender or a thermomix, just blend both ingredients until smooth and eat straightway and gelato-cold in a crispy croissant or a soft brioche, as they do in Sicily. This is the best way to eat ice-cream! Trust an Italian to know this : It is million times better than the dry cones we usually have to make do with everywhere else…

This recipe is raw, natural and tastes hyper indulgent…

Of course there is much more to food in Venice than ice-cream but starting there is not a bad starting point…IMG_9283

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Going on a course (or two)!

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Please bear with me for a few weeks as the posts are going to trickle through…

The reason is not a holiday (yet) and I am still here, enjoying our British un-summer, but it has more to do with my enrolling on a few new courses – two to be precise- on Coursera.org.

So in the next few weeks, I shall be studying “Nutrition for health promotion and disease prevention” with the University of California AND “The Science of Gastronomy” with the HK university of Science and Technology. So really exciting and challenging stuff that will steer this blog towards new and exciting shores I hope!

In case you have not heard of Coursera, go visit on https://class.coursera.org. Have a look and enrol ! This is addictive learning at its best : Join me on the Science of Gastronomy that starts in 6 days for example… Chiche?!

Taking the opportunity to wish you all a fun and creative summer!

PS: Other favourite internet based courses are ItunesU, memrise.com and of course the Open University. Go check them all this summer for new resolutions in September. Nothing beats studying!

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Phyllida’s shortbread

Phyllida's shortbread

Today I give you another version of the iconic shortbread. My favourite biscuit. The ingredients are the same as in my original post but this makes a single shortbread rather than a batch of it and I quite like the quaint wheel design so here it goes!

Ingredients list:
Flour 100g
Caster sugar 50g
Fine semolina (or rice flour) 50g
Butter 100g
salt
scraped vanilla pod

Mix it all up until you get a ball. Lay it on oven-paper and shape it and mark it as you like!

In the oven at 170 for about 20 minutes- take it out before it colours!

With thanks to Phyllida and Eleonor for the many batches they have done for us… It tastes strangely better when I don’t have to make it 🙂

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Merry Christmas to all you love and peace on Earth for mankind

Merry Christmas to all you love and peace on Earth for mankind

Mince pies for Rudolph, a dram for Father C. and a present wrapped in sugar. Hope And Love to You ALL – Hope I have forgotten nobody!