Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
3 cups chopped fresh strawberries
1 cup sugar
1 envelope unflavored gelatin
1 (8 ounce) container strawberry or raspberry yogurt
1/2 cup heavy cream
2 Tbsp. lemon juice
pinch salt
Preparation:Place strawberries in medium freezer proof bowl and sprinkle sugar over. Let stand for 15 minutes, then drain off juice and place juice in small saucepan.
Add unflavored gelatin to juice and let stand for 2 minutes. Then cook over medium-low heat, stirring frequently, until gelatin is dissolved and mixture is smooth. Coarsely mash strawberries in bowl.
Pour juice mixture over strawberries in bowl and add yogurt, cream, lemon juice, and salt. Mix well, then cover and freeze for 2 hours.
Remove mixture from freezer and beat on medium speed until smooth. Cover bowl and return to freezer. Freeze yogurt for 6 hours. Remove from freezer 15-20 minutes before serving, then scoop into bowls. Serves 6
Monday, August 25, 2008
Homemade Frozen Strawberry Yogurt
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
3 cups chopped fresh strawberries
1 cup sugar
1 envelope unflavored gelatin
1 (8 ounce) container strawberry or raspberry yogurt
1/2 cup heavy cream
2 Tbsp. lemon juice
pinch salt
Preparation:Place strawberries in medium freezer proof bowl and sprinkle sugar over. Let stand for 15 minutes, then drain off juice and place juice in small saucepan.
Add unflavored gelatin to juice and let stand for 2 minutes. Then cook over medium-low heat, stirring frequently, until gelatin is dissolved and mixture is smooth. Coarsely mash strawberries in bowl.
Pour juice mixture over strawberries in bowl and add yogurt, cream, lemon juice, and salt. Mix well, then cover and freeze for 2 hours.
Remove mixture from freezer and beat on medium speed until smooth. Cover bowl and return to freezer. Freeze yogurt for 6 hours. Remove from freezer 15-20 minutes before serving, then scoop into bowls. Serves 6
Cook Time: 5 minutes
Ingredients:
3 cups chopped fresh strawberries
1 cup sugar
1 envelope unflavored gelatin
1 (8 ounce) container strawberry or raspberry yogurt
1/2 cup heavy cream
2 Tbsp. lemon juice
pinch salt
Preparation:Place strawberries in medium freezer proof bowl and sprinkle sugar over. Let stand for 15 minutes, then drain off juice and place juice in small saucepan.
Add unflavored gelatin to juice and let stand for 2 minutes. Then cook over medium-low heat, stirring frequently, until gelatin is dissolved and mixture is smooth. Coarsely mash strawberries in bowl.
Pour juice mixture over strawberries in bowl and add yogurt, cream, lemon juice, and salt. Mix well, then cover and freeze for 2 hours.
Remove mixture from freezer and beat on medium speed until smooth. Cover bowl and return to freezer. Freeze yogurt for 6 hours. Remove from freezer 15-20 minutes before serving, then scoop into bowls. Serves 6
Tuesday, August 19, 2008
Baked eggplant with white miso
served 4
65 ml mirin
50ml sake150g white miso paste
75g sugar
8 japanese eggplants
Preheat the oven to 180C
Bring the mirin and sake to a simmer and cook for 1 min to burn off the alcohol from the sake. Turn down the heat and add the miso paste. whisk to dissolve, then add the sugar. cook brieftly , stirring, until the sugar had dissolved. removed from the heat and allow to cool
Meanwhile, slie the eggplants lengthways. over a moderate hear, pan-fly the eggplant halves in a little oil unitl golden. transfer to an over tray and arrange snugly, cut side up. backe in the oven until cooked through (about 5 min) remove from the oven and evenly spread 1 tbsp of the cooled miso mixture on top of each piece. place under a salamander or grill and cook until the eggplant starts to blister and caramelise. serve immediately
65 ml mirin
50ml sake150g white miso paste
75g sugar
8 japanese eggplants
Preheat the oven to 180C
Bring the mirin and sake to a simmer and cook for 1 min to burn off the alcohol from the sake. Turn down the heat and add the miso paste. whisk to dissolve, then add the sugar. cook brieftly , stirring, until the sugar had dissolved. removed from the heat and allow to cool
Meanwhile, slie the eggplants lengthways. over a moderate hear, pan-fly the eggplant halves in a little oil unitl golden. transfer to an over tray and arrange snugly, cut side up. backe in the oven until cooked through (about 5 min) remove from the oven and evenly spread 1 tbsp of the cooled miso mixture on top of each piece. place under a salamander or grill and cook until the eggplant starts to blister and caramelise. serve immediately
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