Strawberry Frozen Yoghurt

instant strawberry frozen yoghurtOK I’ve been away again. Not on holiday, well a short one to Bali was had, but I have a new job that has consumed my time. I’ve had some long days followed by long weekends on the couch recovering, hence the much needed break in Bali.

I don’t know about you but I go through phases of cooking like crazy and experimenting, to feeling lazy and uninspired. Maybe uninspired is not really the right word, it’s more that I’m overwhelmed with ideas I don’t know where to start and then feel too exhausted to be bothered with all the preparation.

This recipe is instant. It’s definitely one for afternoon treats, after dinner sweet cravings, and all those mothers with children demanding ice cream. No it’s not ice cream but they will be satisfied by this one.

The key to it being instantaneous is to have the strawberries frozen. If you don’t you will have to pop the mix into the freezer after mixing. This might be advantageous if you want to put it into ice cream moulds. I also tried to make it without the icing sugar but it needs a little sweetness, and it’s not much. The vanilla powder I used is from Loving Earth, otherwise you could add vanilla extract or paste. If you have vanilla essence in your cupboard throw it our now and get yourself some vanilla extract, you will never look back and you will always be able to taste the difference.strawberry frozen yoghurt

Strawberry Frozen Yoghurt

350g frozen strawberries (I used bought ones already frozen)

350g natural yoghurt

2 tablespoons icing sugar

Squeeze of half a lemon

1/4 teaspoon vanilla powder

Put strawberries and yoghurt into a food processor and blitz until combined. This will require stopping and coaxing the strawberries back into the blades every now and then. Then add the icing sugar, vanilla powder and lemon juice and blitz to combine. And that’s it!! Your done!

Serves 4 small portions

strawberry frozen yoghurt

Grissini

There is great satisfaction in making your own bread, of any kind, and grissini is no exception. As you can imagine they taste a million times better than those bland cardboard sticks you buy off the shelf. They are also impressive to bring out if your having people over for drinks or for a pre-dinner snack.

This recipe is simple, no waiting for dough to prove and no kneading. It does require some patient, time consuming rolling though, I will not lie. It’s worth it though and never again will I buy a box of those perfectly formed bland grissini off the shelf. I always say that, everytime I make something like this, I’m surprised by the result.

This recipe was adapted from a recipe by Katie Caldesi in her fabulous book, The Italian Cookery Course.

Grissini

100mls lukewarm milk, whole or half fat

3g dried yeast

160g ‘OO’ or strong flour

25g parmesan

55g soft butter

a large pinch of salt

Heat oven to 160°C. Mix the milk and yeast. In another bowl mix the flour and butter with your hands, so it resembles the texture of breadcrumbs. Add the parmesan and salt and lightly mix in, again with your hands. Add the milk and yeast mixture and mix until it comes together as a soft slightly wet dough. Turn out on a lightly floured bench. Roll out the dough until it it about 3 or 4 mm thick. Slice the dough in half and then start taking 2-3 cm slices. I didn’t take a photo so I have drawn you a picture so you can get the idea. If your clever enough to roll it out into a rectangle thats fantastic but mine always looked like this and I suspect your will too. Obviously you will have to take larger slices where the dough is shorter but really just treat it like soft playdough. This is forgiving dough. Roll into long sticks and gently lay on lined baking tray. Bake in oven for 25-30 minutes.

Rosemary version: Finely chop some rosemary, leave on your chopping board and roll your stick in it before placing on baking tray.

Sesame version: Spread some sesame seeds on you chopping board and roll stick over it. These taste and look good but kind of annoying as all the seeds tend to fall off when your trying to eat it.

Parmesan version: add an extra 25g grated parmesan to the mixture. Or  just separate about a quarter of the dough and gently work about 5-8g extra parmesan into it before rolling out into sticks. 

Olive version: Chop 3-4 olives (green or black) very finely. Add a small pinch to a stick before you have rolled it. Work it into the dough so the olives will be integrated. The added moisture the olives bring will require you to roll it in a little flour on your bench until you are able to handle it easily enough to roll. These are a little more challenging but just require gentle patience.

Prosciutto version: Just simply wrap thin slices of prosciutto around the plain grissini sticks after you have baked it.