Showing posts with label summer. Show all posts

Friday, June 26, 2015

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Thursday, June 25, 2015

Biscuits
2 cups all purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1 ¼ cups low fat buttermilk
Zest of 1 lemon
Cooking spray

½ cup all purpose flour
1 tablespoon butter, melted
1 teaspoon of sugar for sprinkling

Strawberry mixture
4 cups sliced strawberries
¼ cup granulated sugar
Juice of 1 lemon
1 ¼ cup natural frozen whipped topping, thawed

Directions
Preheat oven to 425 degrees
Step 1. For the biscuits combine in a large mixing bowl flour, ¼ cup sugar, baking powder, baking soda, and salt. Using two knives cut in the chilled butter until it resembles a coarse meal texture. Combine the buttermilk and lemon zest then add it to the flour mixture. Toss gently until it is moist. The dough is going to be wet and sticky. This is what it will look like – kinda like cottage cheese.

Step 2. Coat a baking sheet with cooking spray. Add ½ cup of flour to a dish. Divide the dough into 10 equal portions and set them into the dish. Shape each piece of dough into a round portion by using some of the flour. Shake off the excess flour and place each one onto the baking pan. Just so you are aware this part is a messy one. The dough is sticky and a little hard to handle but don’t worry it all comes out good.
Step 3. Brush the dough with melted butter and sprinkle the teaspoon of sugar over all of them.
Step 4. Bake for 18 – 22 minutes. Mine only baked for 18 minutes. If I would have left them in longer they would have burned so make sure to keep an eye on them. Once done let them cool completely on a wire rack. This only takes about 20 minutes.
Step 5. Combine the strawberries, ¼ cup sugar, and lemon juice. Toss it all together until it is coated evenly. Let it stand for about 10 – 15 minutes.
Step 6. Spoon 1/3 cup strawberry mixture and 2 tablespoons of whipped topping onto 1 biscuit.

Make Ahead Instructions

The biscuits and strawberries can be prepared ahead of time and store separately in the refrigerator. Assemble the night you want to eat.
If you want the biscuits can be made and frozen ahead of time. Take out the day you want to eat and let them thaw on the counter. The biscuits should only take about an hour to completely thaw.

Wednesday, June 24, 2015

Cardamom Plum Trifle with Pomegranate and Pistachios

Cardamom Plum Trifle with Pomegranate and Pistachios
from: stylemepretty.com

prep time
40 Minute/s

cook time
30 Minute/s

total time
1 Hour/s 10 Minute/s

Ingredients

8-10 purple plums
1/4 cup of sugar
2 pods of cardamom
1 1/2 cups of your favorite vanilla pudding or custard.
2 cups of cubed yellow cake. (I used leftover cake I had in the freezer. You can use store bought loaf cake.)
1 cup of whipping cream
2 tablespoons of sugar
1/4 cup of crushed pistachios
8 whole pistachios, peeled
2 tablespoons of pomegranate seeds

Instructions

Cut plums into quarters and add to small saucepan. Add sugar, cardamom pods and a splash of water. Bring to a boil, then turn down heat and let simmer until plums are soft and break apart. Take off heat, let cool and remove cardamom pods.
Fill 8 glasses with 1/4 cup of vanilla custard/pudding. Top each one with a couple of cubes of cake, distributing nicely so cake pieces are seen around the glass.
Once plums are cooled, spoon 2-3 tablespoons of plums on top of pudding and cake.
Sprinkle each glass with 2 teaspoons of crushed pistachios.
Whip your cream with the sugar. You can do this with a mixer, but whipping by hand will give you nicer whipped cream.
Gently top each glass with whipped cream.
Sprinkle with pomegranate seeds and one pistachio nut.
Serve immediately!

Sunday, June 21, 2015

Watermelon & Avocado Kale Salad

Prep time

20 mins

Total time

20 mins

Serves: serves 2 as lunch, 4 as a side

Ingredients

one small bunch of curly kale
1 tablespoons extra-virgin olive oil
1 teaspoon lemon juice, more to taste
1 teaspoon white wine vinegar
1 small fennel bulb, very thinly sliced
1 small cucumber, very thinly sliced
3 small radishes, thinly sliced
2 scallions, chopped
½ avocado, pitted and cubed
¼ cup crumbled feta cheese
4 cups cubed watermelon, seeds removed
sea salt and freshly ground black pepper

Instructions

Remove the coarse stems of the kale and tear the curly leaves into small pieces. Place them in a large bowl with a drizzle of olive oil, salt, pepper, lemon and white wine vinegar. Use your hands to massage the kale leaves until they’re soft and tender. They should shrink down to about half the amount that you started with.
Add the sliced fennel, cucumber, radishes, scallions, avocado, feta and toss. Add the watermelon and toss again. Taste, and add more salt, pepper, lemon and/or olive oil as you like.

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Saturday, June 20, 2015

Summertime Aguas Frescas

By cookieandkate.com

Refreshing and simple blended fruit drinks for summertime! - cookieandkate.com

Aguas frescas ingredients - cookieandkate.com

Strawberry, cantaloupe and cucumber mint aguas frescas! So refreshing. - cookieandkate.com

Strawberry agua fresca - cookieandkate.com

Summertime Aguas Frescas

These agua frescas are incredibly refreshing, unfiltered fruit juices that are perfect for summertime. For best results, use a high-powered blender, like a Vitamix.

INGREDIENTS

Ingredients per serving, multiply as necessary

1 cup roughly chopped fruit (I recommend hulled strawberries, peeled cucumber, cantaloupe or pineapple)
1 cup water
½ medium lime, juiced
1 teaspoon pure cane sugar or agave nectar or sweetener or choice (if your fruit is perfectly ripe and sweet, you may not need any sweetener at all)
Optional: 2 large mint leaves (perfect with cucumber)

INSTRUCTIONS

In your blender container, combine the fruit, water, lime juice, sweetener and optional mint leaves. Purée until smooth using the smoothie feature. Taste and, if necessary, add more lime and/or sweetener, then blend briefly again. Serve immediately, over ice.

Friday, June 19, 2015

Pucker-Your- Lips Cherry Limeade

Author: Little Spice Jar

Prep time: 5 mins

Total time: 5 mins

Serves: 2-3 servings

Cold, refreshing and bright cherry limeade is going to be your favorite summer beverage! This limeade is loaded with cherry flavor and is super simple to whip up for summer barbecues, picnics, and days in the sun! A sweet pitcher should be around all the times!

Ingredients

1 cup cherry juice (no sugar added)
¼ cup simple syrup (or more to taste)
¼ cup grenadine
¼ cup freshly squeezed lime juice
1 cup sparkling water
Maraschino cherries, to decorate
Ice

Instructions

Combine the cherry juice, simple syrup, grenadine, lime juice in a pitcher, add the sparkling water when ready to serve.
Place ice in glasses along with 1-2 maraschino cherries, pour cherry limeade on top. Serve immediately.

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Be cool with Peachy Peach Ice Cream

Peachy Peach Ice Cream

Ingredients

1 1/2 pounds ripe peaches

1 1/2 tablespoons lemon juice

2 teaspoons vanilla

About 2/3 cup sugar

2 cups half-and-half (light cream)

Preparation

1. Peel peaches if desired (see note above), then pit and slice them. In a food processor or blender, purée 2/3 of the peaches with 1 tablespoon lemon juice, vanilla, and 1/3 cup sugar. Pour into a large bowl, add half-and-half, and nest bowl in ice water; stir often until cold, 10 to 15 minutes. Or cover and chill until cold, about 1 hour.
2. In a bowl, with a potato masher or fork, coarsely mash remaining peaches with 1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and stir often until cold, about 5 minutes. Add to half-and-half mixture; taste, and add more sugar if desired.
3. Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
4. Serve ice cream softly frozen, or package airtight and freeze up to 1 week; let stand at room temperature 10 to 20 minutes to soften for scooping.

Wednesday, June 17, 2015

Farmer’s Market Summer Salad

This is a guest post from Sam Negrin | creator and EIC of AllGoodHealth.net and editorial manager of LEAFtv It’s that time of year again; The sun is shining, air is warmer and sweet produce is popping up everywhere. When the weather warms up I always gravitate towards food that will cool me down–crisp salads, smoothie bowls, and of course ice cream. This also might be my favorite time of year for trips to the local farmers market. It’s the season of strawberries, sugar snap peas, root veggies, stone fruit, squash blossoms, cherries and more. There are so many reasons to stick to farm fresh food, some including: 1) the produce is at it’s freshest; the peak of it’s flavor and nutrition, 2) support local farmland and economy, and 3) the produce lasts 2x longer than grocery store picks because it’s so fresh – even if you’re spending a little more for quality, it evens out.
This salad has a delicious combination of summer flavors, health benefits and is really easy to make. It has loads of nutrients, vitamin c, antioxidants, protein and zinc.
Tip: Make sure you talk to your farmer when choosing produce. They will help you pick what’s best for consumption today, tomorrow or next week.
Ingredients:
2 handfuls of spinach
2-3 radishes
2-3 chioggia beets
5-6 sugar snap peas
2-3 strawberries, sliced
1 tbsp hemp seeds
1 tbsp raw sunflower seeds Dressing:
1 tbsp olive oil
1/4 tsp local honey
Juice of 1 lemon
Coarse salt + pepper
Note: If you don’t have dietary restrictions you can add fish, shrimp, meat, or sliced parmigiano-reggiano on top as well!

Instructions:
1. Using a mandoline slicer, thinly slice the radishes and beets. If you don’t slice the beets thin enough, you might want to flash-sauté them for about 2 minutes to soften them
2. Remove the tough fibrous string from the end of the sugar snap peas. This runs along the straight edge; fold the stem back and pull, it should roll down easily
3. Layer everything onto your serving plate
4. In a separate bowl, mix the dressing ingredients and add S + P to taste
5. Drizzle dressing on top
6. ENJOY!

Cranberry granola with poached rhubarb and yoghurt

Cranberry granola with poached rhubarb and yoghurt from www.taste.com

Ingredients:
140g (1 1/2 cups) rolled oats
2 tablespoons pure maple syrup
11/2 tablespoons rice bran oil
1/2 teaspoon ground cinnamon
40g (1/4 cup) slivered almonds, toasted
40g (1/4 cup) dried cranberries
1 orange, rind finely grated, juiced
1 bunch rhubarb, trimmed, cut into 4cm lengths
55g (1/4 cup) caster sugar 1 tablespoon water
250g punnet strawberries, washed, hulled, halved
330g (1 1/4 cups) Greek-style yoghurt
1 teaspoon vanilla bean paste

Method

Step 1
Preheat oven to 170°C. Line a baking tray with baking paper. Combine the oats, maple syrup, oil and cinnamon in a bowl. Spread over tray. Bake for 20 minutes or until crisp. Set aside to cool. Stir in almonds and cranberries.
Step 2
Meanwhile, combine orange rind, orange juice, rhubarb, sugar and water in a saucepan over medium heat. Stir until sugar dissolves. Cover. Simmer for 5 minutes or until rhubarb is just tender. Fold in strawberries. Set aside to cool.
Step 3
Combine the yoghurt and vanilla in a bowl. Divide rhubarb mixture among glasses. Top with granola and yoghurt.
ENJOY

Saturday, June 13, 2015

Milk and Cereal Breakfast Popsicles

YIELD: 6 popsicles

10 minutes 8 hours

These Milk and Cereal Breakfast Popsicles are full of Greek yogurt, milk, cereal, and bananas so you'll feel great about serving them up any summer morning!

INGREDIENTS:

1 med/large banana (or 2 small)
1 Cup Greek yogurt
1/2 Cup strawberry milk
1/2 Cup dry cereal

DIRECTIONS:

In the bowl of your mixer fitted with the paddle attachment, mix the banana on medium until mashed and smooth (approximately 1 minute).
Slowly add in yogurt and milk. Continue mixing until blended. Add the cereal and stir by hand to avoid crushing it.
Pour into popsicle molds. Freeze 8 hours until solid.

NOTES:

Use any combination of flavored milk and cereal- chocolate milk with Cocoa Puffs or Captain Crunch, white milk with Cheerios, strawberry with Fruit Loops- the possibilities are endless!
Yield will vary according to size of popsicle molds.

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Make Ahead Instructions

Cardamom Plum Trifle with Pomegranate and Pistachios

Watermelon & Avocado Kale Salad

Summertime Aguas Frescas

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Pucker-Your- Lips Cherry Limeade

Pucker-Your- Lips Cherry Limeade

Be cool with Peachy Peach Ice Cream

Peachy Peach Ice Cream

Ingredients

Preparation

Farmer’s Market Summer Salad

Cranberry granola with poached rhubarb and yoghurt

Cranberry granola with poached rhubarb and yoghurt from www.taste.com

Milk and Cereal Breakfast Popsicles

Milk and Cereal Breakfast Popsicles

INGREDIENTS:

DIRECTIONS:

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