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I have been making a few healthy juices and frozen treats while testing a Panasonic Slow Juicer MJ-L500. This little wonder of a machine can prepare juices and frozen treats from fruits and vegetables, while preserving valuable enzymes and nutrients.
Continue reading “Healthy treats and juices with a slow juicer”
I do not know if anyone has used this name before, but it is popular to give your dessert and dishes names, so I called this Norwegian creme. A delicious, sinful, rich and creamy chocolate ice cream flavored coffee and aquavit.
This recipe is an ice cream recipe for dairy ice cream that does not crystallize. When flavouring ice cream bare in mind that the more moisture you use the greater the risk is that the ice cream crystallizes.
vanilla ice cream
5 egg yolks
1 cup sugar
the seeds of one vanilla pod
Whip the ingredients to a fluffy mixture
500 ml heavy cream
0.5-1 cup sugar
Fold the two mixtures (and flavouring) together gently, pour in to an airtight container and freezer for at least 6 hours.
If you make this the morning, freeze and serve as dessert in the afternoon.
200 g melted dark chocolate
0.5 dl dark coffee/double shot espresso
0.5 dl aquavit.
Melt the chocolate over a double boiler add coffee and aquavit and stir. this should be like a thick sauce.
Fold the sauce into the ice cream mixture, pour in to an airtight container and freezer for at least 6 hours.
One of my dads favorite deserts was Ube halaya, purple yam boiled, grated and mashed and cooked in condensed or coconut milk with butter until a thick paste. I haven’t been able to find any purple yams in my vicinity, but I found ube ice cream:)
I thought I could make ice cream sandwiches, but what kind of cake or cookie should I use, I wanted to use a typical Filipino cookie. After googling I decided to make something a little closer to home(Norway) and used a recipe for a cookie typical around Christmas time here, coconut macaroon.
4 egg whites
200 g sugar
1 teaspoon vanilla extract
200 g desiccated coconut
Pinipig for decoration (Pinipig are immature grains of glutinous rice pounded until flat before being toasted)
Preheat oven to 180 ° C.
Whisk egg whites lightly together in a saucepan. Add sugar, vanilla extract and dedicated coconut.
Set the pan over medium heat and stir with a wooden spoon, make sure the mixture do not stick and burn. When the mass has the consistency of thick rice porridge is the complete, approximately 10 minutes.
I divided the dough into 16 equal parts and rolled them into balls, rolled the balls in pinipig then placed them on a baking paper lind tray and pressed them down a bit so they were 1 cm thick.
Bake them in the middle of oven for about 15 minutes or until golden. Cool on a rack.
Place a scoop of ice cream between to macaroons and enjoy:)