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

Rainbow Chard and Quinoa Fritters with Tahini Yoghurt Dressing

Rainbow Chard and Quinoa PancakesI am a procrastinator, without a doubt. I’m not going to share the things I’ve put off, it’s just too embarrassing. Things that really should have been dealt with, and in a few instances could have lead to some serious health issues. I couldn’t bear hearing your sighs.

Fortunately I have some good friends who push me when necessary and a father who likes to nag about the ‘dad things’. You know what I mean, “you need to wash your car more regularly”, “what are you going to do with all the stuff in your grandfather’s garage that have been there for 10 years?” Yeah, yeah, yeah…ahem.

So when you don’t hear from me for a while it’s because I’m procrastinating.

I made this a few weeks ago when my little brother made an impromptu visit to do his washing after his machine broke. It was a week of warm weather, about what it’s like now, and I felt like spring was on it’s way.

The yoghurt dressing is one I use and adapt quite often.  I know I stole it from someone but I can’t remember who exactly. I’ve got a feeling it was Jamie Oliver, so sorry Jamie if it’s you but I know your the sharing type anyway.

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IMG_1433IMG_1427rainbow chard and quinoa pancakes

Rainbow Chard and Quinoa Fritters with Tahini Yoghurt Dressing

small bunch rainbow chard

1 egg

2 heaped tablespoons buckwheat flour

2 heaped tablespoons plain unbleached flour

1 teaspoon aluminium-free baking powder

1/3 cup whole milk

3 spring onions, finely chopped (I just used the mid portion)

1 cup cooked quinoa

a good pinch of ground pepperberries

sea salt

Tahini yoghurt dressing

3 heaped tablespoons natural or greek yoghurt

1 teaspoon tahini

juice 1/2 a lemon

1 tablespoon red wine vinegar

2 tablespoons extra virgin olive oil

sea salt and black pepper to taste

Chop the rainbow chard, I didn’t use the stalks but you want to just make sure you chop them finely. Wilt the chard how ever you like, in a pan with a little water, or steam them, it will only take a minute or so. Remove from the pan and leave to cool. Meanwhile in a medium bowl whisk the egg with the flour, baking powder and milk until combined. Fold through the spring onions, quinoa, pepperberries, and a good pinch of salt. Then squeeze as much liquid as you can out of the chard and chop again. Add to the mix and combine.

To make the dressing just combine all the ingredients. It’s important to taste your dressing and adjust. You might need more lemon or vinegar just make it to taste and a bit picant.

Heat a pan over medium high heat, when hot add a little rice bran oil and big heaped tablespoons of the mixture. After a few minutes, or if you can see bubbles on top of the pancakes, turn them over and cook for a minute or so on the other side.

Serve with smoked trout and the tahini dressing.

Serves 2.

Substitutions

Lots of greens can be used instead of the rainbow chard, equally as good would be english spinach, swiss chard, or kale. Instead of the quinoa, I think millet or maybe buckwheat would work too. If you don’t have ground pepperberry ( I got mine from Herbie’s Spices) sumac would be an excellent substitution, otherwise just leave out. I have also made the dressing using dijon mustard instead of the tahini and it worked well. Instead of rice bran oil you could use sunflower or vegetable oil, something with a high smoking point.