Food, Recipe

tart frozen yogurt

[ 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.

Enjoy!

 
 
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Food, Recipe

shrimp tacos

[ 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!

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Food, Recipe

baked lemon lavender doughnuts

To make these doughnuts, I adapted this recipe from Sur La Table by adding the following to the batter:

- 1 teaspoon lemon zest
- 1 teaspoon chopped culinary lavender

Hint: fill a zipper bag with the batter and then cut off one of the corners – this makes it much easier to fill the doughnut pans!

Then I made a simple glaze using:

- 3/4 cup icing sugar
- the juice of one lemon, strained (give or take a bit – add this to the sugar gradually so that the glaze is thick and opaque)

Dip the doughnuts in the glaze and sprinkle with lemon zest and culinary lavender… Enjoy!

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