A handful of fresh basil, a handful of spinach, half a lemon, 1.5 dl home-made rhubarb juice (rhubarb, lemon, dash of brown sugar, anis, cardamom), 1.5 dl Pellegrino or any other mineral water, 1 tsp agave syrup. Mix in a blender starting with the lemon and herbs. I alway trust my husband’s good old Hamilton Beach bar mixer. Never let’s me down. Neither one!
Tag Archives: In my kitchen
One of my colleagues makes a delicious rhubarb semifreddo with meringue and I was tryinhg to find the recipe yesterday. No luck and I texted her knowing they are on holiday. No reply. Then I improvised with the basil-lemon ice cream recipe.
This is what you need for a small portion: 5 dl chopped rhubarb, 1,5 sugar, zest of half a lemon, 2 tbsp lemon juice, 1,5 dl double cream, 1 can of condensed milk and a handful of mixed (unsalted) nuts.
I got three stalks of rhubarb and chopped them. Cooked with 1 dl brown sugar and 1/2 dl caster sugar for 10 minutes. Then I let the rhubarb cool down.
The next step was to wash and grate the lemon zest, and squeeze the juice. And in to the pan with the rhubarb. Next it was time to mix in condensed milk, and whipped cream. In the end I added a few drops of burgundy food colouring for extra color but turned it in just slightly. The mixture was ready for a freezer tin (5 dl) and topping with crushed mixed nuts.
It was a long four hour wait for the ice cream to freeze. It was definitely worth it!
“Do you know that this is the best veggies lunch for ages? Do you have this on your blog?” my husband asked when we sat at the lunch table. He is not that fond of vegetarian dishes and likes his steak. It was perhaps the pesto and richness of walnut oil, and the sweetness of roasted leek that made the lunch quite substantial.
My inspiration and recipe comes from Pinterest@happyheartedkitchen, and the great pictures. Thank you!
This is my photo and variation of the recipe:
1. Emmerotto: 2 dl of farro, water – soak for an hour, rinse, cook for half an hour
2. Roasted leek: two leeks, olive oil, salt and pepper – rinse, soak in boiling water for half an hour, put on a baking sheet, sprinkle with oil, salt and pepper, roast for half an hour n 175 C
3. Walnut pesto: zest and juice of half a lemon, 1 tbsp walnut oil, 2 tbsp olive oil and a large handful of rocket – put in a blender and mix
Mix all the three parts and leave half of the pesto to be served on the side.
One of the delights of working in tourism and hospitality education is getting glimpses and spoonfuls of new ideas from eager students hustling and bustling in the educational kitchen testing and developing recipes.
This ice cream was served on chocolate brownie the other week in an event. My colleague kindly let me into the recipe which goes something like this:
2 dl condensed milk, 2 dl whipped cream, 1 pot of basil, grated zest of 1/2 lemon, 2 tbsp lemon juice and a dash of vanilla.
Put the lemon zest, juice and basil into a blender, mix until smooth. Oh, what a lovely perfume! Whip the cream. Mix the basil-lemon mixture into the milk. Turn in the whipped cream and mix into smooth consistence. Place in a freezer proof bowl with a tight lid. Refrigerate for at least three hours.
Yammy! Yet not as fresh and light as the one I tasted on campus.