It’s pretty warm out in Winnipeg, so my kitchen has turned into an iced tea factory. I’m addicted to this peach orange tea. And yes, those are heart shaped ice cubes…
This weekend my Turkish roommate and I were craving lahmacun – one of our favourite dishes from our recent trip to Istanbul. We used this recipe and served it with lemon, parsley, lettuce and tomato slices.
[ tart frozen yogurt ]
[ blueberries and nectarines ]
You will need:
- 750 g plain yogurt
– 1/4 to 1/3 cup granulated sugar (to taste)
– a few drops of pure vanilla extract (optional, to taste)
This recipe makes 4 (generous) portions.
Combine the ingredients in the bowl of an ice cream maker. Churn for approximately 20-25 minutes, or until the yogurt reaches the consistency of soft-serve ice cream. Serve immediately with fresh fruit.
[ a tasty rhubarb upside down cake using this recipe from Foodland Ontario ]
[ blue cornmeal tortillas - recipe here]
I’ve never made tortillas or used blue cornmeal before, so this was a fun experiment. I would recommend using a lot of flour to form and roll out the tortillas as the dough is extremely sticky! I also found it easiest to form each tortilla right before it was cooked. The blue cornmeal is from Bob’s Red Mill – they feature a few recipes on their site that include it and also suggest that it can be used as a substitute for the yellow variety. The colour is pretty cool – I can’t wait to cook with it again.
[ fillings: shrimp and guacamole - recipe here ]
[ dark 'n' stormy - recipe here ]
OK – so this is somewhere between a light and dark ‘n’ stormy on account of the rum I had on hand. It was delicious with the tacos nonetheless!