Easy Frozen Dessert- Go Bananas

I can’t call this a recipe, it’s so easy. I also cannot and wouldn’t claim this to be my own invention. The yonanas machine uses this concept, as does every clean eating or free from blogger at some point I’m sure, however this is a great hack you need to know using the humble banana to make icecream. 

  
See it even looks like the real thing, but is dairy free, gluten free, nut free, soya free, vegetarian and vegan. 

So to make a basic banana icecream you need : 

1 food processor

2-3 frozen bananas 

A splash of any milk of your choice. 

Method

  •  Begin by freezing you bananas ( cut into smaller pieces first) for at least 2 hours.
  • Put into the food processor ( Nutribullets don’t work well for this). Pulse to break the banana down. 
  • Then keep blending. It goes through a few stages but when the banana looks like bread crumbs add the milk and turn on again. 
  • The rest is magic, eventually the mixture becomes smooth and the texture of icecream.  
  • I like to freeze for a few hours to harden the mixture up, but you can serve it straight away and have a soft, creamy ice cream type dessert. 

  
So there you have it, that’s the basic method, and then experiment with different flavours. Choc chips go really well, as do blueberries or strawberries. 

Beetroot Berry Blast

Rubbish title I know but bear with me. I love this season all the berries are starting to come into the supermarkets, and more importantly my local town market. The fruit and veg stall in Stratford upon Avon is amazing, and so were the fresh beetroot and strawberries. I thought it would be rude not to buy some. 

  
I prefer to cook beetroot myself, I think it tastes better but each to their own. The color is fantastic as well, giving this smoothie such a vibrant, exciting purple hue you will just want to dive in ( hopefully). 

  My other tip is to use frozen blackberries if out of season These from tesco are great, last ages and are £2 so great value. I like my smoothies ice cold so frozen fruit is great instead of adding ice cubes to give you that icy kick. 

Ingredients 

  • 1 frozen banana
  • 1/2 cooked (or raw if you prefer) beetroot 
  • 1/2 cup raspberries 
  • 1/4 blueberries
  • A few frozen blackberries. 
  • 1tbs chia seeds. 
  • 250 ml or either water, coconut water or milk of your choice 

Method 

Put all the ingredients into your blender/ nutribullet/ processor and blitz for about 30 seconds.  Pour and serve straight away. 

Review- Marks and Spencer Coconut Pot 

Yes it’s another coconut product, and yes they are popping up everywhere, but I am fond of a bit of coconut and it is another dairy free option, so I thought I’d give this a try.  Marks and Spencer, like so many of the supermarkets have been expanding their free from ranges and this is part of the new range. 

  

  I like the design, it’s simple and easy to recognise. I also like the fact that, unlike a lot of M&S products, the sugar content is much lower and it isn’t soya based ( I don’t like it, and too much make me queazy). 

   

 

So the taste test, I like it. Now it’s not going to suit everyone’s palette, there is no sweetness to it at all, however you do get a delicate hint of coconut And no bitter aftertaste to it like some other brands. It’s creamy texture it lovely, and topped with honey and granola it makes a great breakfast. It’s also suitable for both vegetarian and vegan diets. 

The down side for me is the nut allergy warming, I can see my soap box waving to me but fear not I won’t get on it. And the cost £3.49 is fairly expensive, but are 2 servings per pot so roughly £1.25 a portion. 

  
Have you tried this, or any of the other new products? Let me know your thoughts in the comments below. 

Grilled Salmon In A spiced Marinade  

Well fingers crossed that the last few days haven’t been our summer, and we can look forward to long, hazy days and BBQ season. Now I love a bbq and alfresco dinning, but get a bit bored of the usual sausage and burger offerings. This year I’ve decided to mix it up and try new things on the grilling front. 

I know salmon isn’t a new thing, far from it, but I’ve been experimenting with marinades and I think this is yummy, and not as calorific as some of the shop brought offerings, it also includes one of my new favourites -turmeric, which also give a great colour to the fish as well.  

  

Ingredients

  • Salmon filets I used a side and cut it into portions. 

For the marinade

  • 100mls natural yogurt ( or dairy free alternative) 
  • Juice of 1/2 lemon
  • Thumb sized piece of ginger grated
  • 1 tsp turmeric 
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp gram masala 
  • Chilli eithe fresh or flakes if you desire. 

Method 

  •   Mix together all he marinade ingredients then in a large bowl, pour over the salmon pieces.
  • Gently stir to ensure the fish has a good covering.
  • Cover and leave in the fridge for at least 4 hours. 
  • When it comes to cooking the fish, use the warmest part of your BBQ, learn from my mistake I put skin side down first, but flesh side down is better. 
  • Cook for 3-4 minutes on flesh side, then gently turn over and cook for another 2-3 minutes on the skin side. 
  • Turn every minute or so until the salmon is cooked through. 

 
 Serve with salad -delicious 

 

Strawberry Blancmange (Cleanish) 

Fingers crossed the weather is finally getting warmer ( I’m almost over my near miss with the frost attacked potatoes) so I figured that lighter, healthier desserts would be a great option. Oh and I’ve got this new super cute lolly mould that I wanted to try. 

  
Now I know blancmange is a bit old school, but this works well in moulds for the little ones or layered in glasses for a pretty grown up dessert. I’ve also used coconut milk so this version is dairy free, but feel free to sub for regular milk if you prefer. And this version is a lot cleaner fir you as it’s also refined sugar free. I’ve tried it with no sugar at all, but it’s not good- very bland and hard to swallow in fact. 
Ingredients (makes 6 strawberries) 

  • 5 gelatine leaves soaked for 5 minutes to soften 
  • 600g strawberries 
  • 2tsp agave nectar add more to suit your taste. 
  • 1 pint milk of choice ( I use coconut)  
  • 1 heaped tbs cornflour 

Method 

  • Start by soaking the gelatine leaves in water to soften them. 
  • Blend the strawberries in your blender/ nutribullet and then pass through a fine sieve or muslin cloth to remove the pips 
  • Mix the cornflour with 2tbs of the milk and the agave to form a paste. 
  • In a pan begin heating the milk and add the cornflour paste. 
  • Bring to simmering point and then simmer for a few minutes until the mixture has thickened slightly.  Stir the mixture constantly to prevent a lumpy mixture. 
  • Add the gelatine leaves, and keep stirring until they have dissolved completely. 
  • Take off the heat, let it cool a little and stir through about 150mls of the strawberry purée 
  • Put into moulds, leave to cool to room temp, then put in the fridge to set for at least 2 hours ( the longer left the better). 

You can use variations for this recipe. For a dairy version use 250mls milk and 250 mls cream. Almond milk also works well in this pudding.  If you are using a natural sweetner do keep tasting until you get the desired sweetness, and maple is too strong a taste in my opinion. I’m yet to experiment with coconut sugar in this but will keep you posted.