Banoffee Ice Cream
Heavily adapted from around the internets
4 very ripe bananas
1 can sweetened condensed milk
2 c. heavy cream
1/2 tsp. salt
1 tsp. vanilla
Place unopened can of sweetened condensed milk in sauce pan. Cover with water; bring to a boil and then simmer gently for 2 hours to make dulce de leche. Place all ingredients in blender (may require two batches). Blend thoroughly. Freeze, stirring every 30 minutes for the first 3 hours.
Tuesday, September 28, 2010
Saturday, September 04, 2010
This is the ENORMOUS (like, at least 3" tip-to-tip) and frightening spider who has moved into the mint plant on my patio, probably because God does not want me to enjoy a delicious mojito. As far as I can tell, it never moves from the exact center of that web, but I know it's alive because some days there are bugs caught in the web and then the next day or so they will be gone. Unfortunately all photos of it are blurry because my camera also fears spiders.
Wednesday, September 01, 2010
Mango Sorbet
I don't know if this recipe works yet, but I wanted to write it down before I forgot, in case it does.
3 ripe mangoes, peeled, pitted, and cubed
3/4 c. Naked mango juice
2 tsp. lime juice
3/4 c. sugar
1 tsp. vanilla
1 c. heavy cream
1/2 tsp. cardamom
Combine all ingredients in blender and purée until creamy and fluffy. Pour into airtight container and freeze for at least 8 hours, stirring every half hour for the first 3.
I don't know if this recipe works yet, but I wanted to write it down before I forgot, in case it does.
3 ripe mangoes, peeled, pitted, and cubed
3/4 c. Naked mango juice
2 tsp. lime juice
3/4 c. sugar
1 tsp. vanilla
1 c. heavy cream
1/2 tsp. cardamom
Combine all ingredients in blender and purée until creamy and fluffy. Pour into airtight container and freeze for at least 8 hours, stirring every half hour for the first 3.
Saturday, August 21, 2010
Delicious Tomato Soup of Extra Deliciousness
Serves 2ish
4 large ripe tomatoes
1 small-medium yellow onion
1 small green bell pepper
garlic powder
salt
pepper
1/2 c. olive oil
1/2 c. basil leaves, washed and dried
1/2-1 c. chicken broth
Heat oven to 450°. Slice tomatoes into quarters and core; cut pepper and onion into large pieces. Arrange on baking sheet and season to taste with garlic powder, salt, and pepper. Drizzle with oil and roast 45 minutes, turning once. Cool. Add tomatoes, vegetables, and basil leaves to blender and purée, drizzling in oil from roasting pan at intervals. Add chicken broth until soup reaches desired consistency; check seasoning. May be served warm or chilled.
Serves 2ish
4 large ripe tomatoes
1 small-medium yellow onion
1 small green bell pepper
garlic powder
salt
pepper
1/2 c. olive oil
1/2 c. basil leaves, washed and dried
1/2-1 c. chicken broth
Heat oven to 450°. Slice tomatoes into quarters and core; cut pepper and onion into large pieces. Arrange on baking sheet and season to taste with garlic powder, salt, and pepper. Drizzle with oil and roast 45 minutes, turning once. Cool. Add tomatoes, vegetables, and basil leaves to blender and purée, drizzling in oil from roasting pan at intervals. Add chicken broth until soup reaches desired consistency; check seasoning. May be served warm or chilled.
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