I draw – you cook! challenge

Few days ago I saw a show where kids were drawing fantasy foods and some chefs were cooking things to match the kids drawings. I’m not a chef, but a crazy mum who wants to try crazy things. So I put my kid to draw something than to cook it together πŸ™‚

She drew something that I wasn’t expected. I was hoping more of something that could be made out of cookies, fruits or veggies, but she drew a rainbow snowflake πŸ™‚

So it took me a while to figure out how to “cook” this. Finally I decided to make a meringue, colored with natural powders.

I printed the drawing to obtain a more accurate shape and place it under a sheet of baking paper

than I started to mix the powders with the meringue.

I used beetroot powder for red, beetroot and saffron for orange, saffron for yellow, matcha tea for green, blue spirulina for blue, blue spirulina and beetroot for violet and hibiscus for pink.

And I got all those amazing colors using only natural powders.

The final product πŸ™‚

And yes, it was delicious πŸ˜€

Next on my list will be a rainbow cake πŸ˜›

Blue ice cream

We all know that when it comes to food coloring, blue is one color that is hard to get in natural ways. Since I got the ice cream machine, my little girl asked me when will we make blue ice cream. After a tedious search on the internet I found the natural solution to make ice-blue ice cream.

The secret is: blue spirulina.

I use a simple base of cream and white chocolate and added like 1/4 of teaspoon of blue spirulina powder. That’s it! Blue ice cream. Nice and delicious πŸ™‚

Ice cream cones

At some point, when making homemade ice cream you might want to serve it in an ice cream cone, not just in a bowl. So homemade ice cream cones are a good choice to match the homemade ice cream πŸ™‚

icecreamcone

To make the cones I use a special appliance

aparatconuri

and the classic recipe that is in the manual

reteta

I keep them in an airtight container to maintain them crisp and use as needed.

conuri

Ice cream everyday

We love ice cream, being summer or winter, sweet or sour, all kind, all day πŸ™‚

I used to buy lots of ice creams, but the so called natural is extremely expensive, and the ones in the market shops are full of chemicals, so I decided to make my own.

I started with an ice cream machine that uses a ball that you keep in the freezer for 24 hours than you can use it to make the ice cream, but the bowl broke after few uses and the other machine that I bought after was at no good, it just did not manage to freeze the ice cream mixture. So I started to make ice cream the classic way, putting the mixture in lolly trays in the freezer or in a bigger container, but this way the ice cream got too frozen and full of ice.

So I decided to make a little investment and buy myself an automatic ice cream machine that uses a compressor to freeze the ice cream in about 30 minutes.

aparat

Now we eat ice cream every day πŸ™‚

The recipe I use is simple, just mix together: fruits, milk and cream and sometime a bit of sugar if the fruits are too sour.

Strawberries ice cream

capsuni

Sweet cherries ice cream

cirese

Almond ice cream (instead of fruits I put almond flour)

migdale

The options are limitless πŸ™‚

Strawberries-mint flavored butter

Last night I made some fresh butter from water buffalo fat.

Yes, the water buffalo milk butter is white πŸ™‚

But then I saw the fresh strawberries on the table and I decided to make some sweet flavored butter. I mashed some strawberries, add a tablespoon of sugar – you can just add any other sweetener or none – and a teaspoon of mint powder.

Then mix them all together

Yummm – on a slice of bread

Homemade Semi-hard Cultured Cheese

I decided I want to go a bit further with my homemade cheese-making experience and I managed to make a semi-hard cheese.

Nothing complicated in this process, just a little patience – about a week and is done. I used the same process as for making the feta cheese.

I took a small quantity of unsalted feta and put it in a mold and press it down really well until it was almost dry. Then I place the piece of cheese on a rack and let it sit there at room temperature (22-24 Celsius degrees) for about a week, covered with a piece of cheesecloth and turning it 2-3 times a day.

After this period it was done. Absolutely delicious πŸ™‚

Nothing like shop-bought produce. Definitely a winner!

Cottage cheese – the easy way

There are two ways of making cottage cheese.

One is using soured milk (simply let fresh milk to ferment and sour by keeping it in a warm place for a day) that is heated to about 60-65 Celsius degrees until it curds. Than you strain the curds and get the cottage cheese.

The second method is quicker, as you don’t need to wait for the milk to sour for a day. Just heat the milk to about 60 Celsius degrees then remove from the heat and add some vinegar. I used 4 large tablespoon for 2 liters of milk. Stir slowly for a couple of minutes until the curd will separate from the whey.

Than strain the curds and you get the cottage cheese.

You can store the cottage cheese into a sealable container and place in the refrigerator.

You can also use the whey as you would use milk in making pancakes or to make bread. Or just use it in your morning smoothies.

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