One-Ingredient Ice Cream

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“You can make ice cream without cream”

“Hmm, ya there are some recipes floating around which use milk and corn flour and stuff”

“But you can even make it without cream as well as sugar.”

“Hmm,  ya using sugar substitute which tastes like crap…”

“Noooo..I mean there are no substitutes required, no cream no sugar…just one single ingredient…BANANA

Ok I am sure this is no news to food bloggers or even foodies who spend their days browsing through blogs (like me).

But if you are on a diet (again like me), and you keep craving a creamy cold treat then finding this one-ingredient ice cream is like striking gold.

It’s simple, actually really simple. Very simple.

Slice up a banana, freeze it , whiz it up in a food processor n voila! You have yourself a smooth creamy cold ice cream.

It’s that simple (if I haven’t emphasized it enough yet).

The ice cream is more like a soft serve consistency and is best had immediately.

One Ingredient Ice Cream Recipe

Ingredients:

  • Banana -1

Directions:

MAGIC!

  1. Peel and slice up the banana into fairly thick slices.
  2. Lay on a tray lined with cling film, into an even layer.
  3. Cover with cling film and freeze for at least 3-4 hours.
  4. Just before serving/eating, put the frozen banana slices in the food processor.
  5. Pulse a few times till turns into large coarse crumbs.
  6. Scrape down in between when the banana pieces gets stuck on the sides, maybe 2-3 times.
  7. Scrape it down and blend till it turns creamy.
  8. Do not blend it more.
  9. Scoop it out and serve immediately.

You can add different flavours like peanut butter or chocolate chips to it.

I have tried it with just a dash of honey and it was delish.

Just a few points to remember while making this magical ice-cream:

  • The one ingredient has to be banana, not any other fruit. (it’s obvious but me pointing it out doesn’t hurt)
  • It has to be made in a food processor, in a blender it will turn into a purée.(something to do with larger surface area of the food processor and the blade, I don’t know you read it up and if it works otherwise for you let me know)
  • Do not add too many bananas in the food processor, one or at the most 2 bananas at a time.

Bagels

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Everybody has favorites.

My favorite movie-Cast Away

My favorite song-Something stupid (remake version by Robbie Williams)

My favorite chocolate-Intense Orange Dark Chocolate (Lindt)

My favorite dessert- hmm, now this is difficult… Tiramisu & Panna Cotta

But one thing that I am certain about is MY FAVORITE BREAD and i.e. BAGEL.

Had my first bagel in Bandra, Mumbai at the Bagel Shop (Love the ambience but the staff is very snooty)

Dense and chewy with a crusty outside and a soft inside.Everything tastes better when its sandwiched inside a bagel.
Even the classic cream cheese bagel is just…mmmmmmm.

The whole bagel making process also seems novel. Poaching the bagel dough in water before baking, I mean seriously, putting raw dough in a pot of simmering water which gives the bagels their characteristic chewy and dense texture.

I had made bagels once before from Delicious Days and they were very good(and  much quicker to make) but the Peter Rheinhart took good to a whole new level. The overnight proofing of the dough did wonders for the flavor.

I topped the bagels with sesame seeds  after boiling the dough, generously. Poppy seeds can also be used but I didn’t have any in my kitchen.

I ate the first bagel as soon it cooled down enough to be eaten sans any cheese or fillings.

The next morning I made bagel omelette sandwiches for my dad and brother which they loved( their words, not mine).
I wanted to even try a chicken burger using bagels instead of the usual burger buns but the bagels got over before I had the chance. Will double the recipe next time.

Even though the whole proofing, shaping and boiling takes a while, it is definitely worth it.

The recipe seems quite long but then I couldn’t cut it short as the details by Peter Reinhart makes the process longer to read but simpler to make.

Bagels Recipe

Adapted from Peter Reinhart’s Artisan breads every day pg 74
Makes 8 bagels

Ingredients:

Dough

  • Flour-3 1/2 cups(454gms)
  • Honey-1tbsp
  • Water-1 cup+2 tbsp (lukewarm)
  • Instant dry yeast-1 tsp
  • Salt-1 +1/2  tsp

Poaching liquid

  • Water-300-500 ml( atleast 4″ deep in the pan)
  • Honey- 1+ 1/2 tsp
  • Baking Soda-1 tbsp
  • Salt-1 tsp

Directions:

  • Dough

  1. In a bowl stir together the water, honey and the yeast and keep aside for 10-15 mins.
  2. In a mixer, with the dough hook attachment, add the flour, salt and the yeast mixture. Mix on the lowest speed for 3 mins until well mixed. It will form a stiff and coarse ball.
  3. Rest the dough for 5 mins and then again mix on the lowest speed for another 3 minutes or knead by hand on a floured work surface for 3 mins till the dough is smooth and elastic.
  4. Place the dough in a well oiled bowl, cover the bowl with a cling film and let the dough rise at room temperature for 1 hr.
  5. After this either the entire dough can be refrigerated overnight (like I did) or it can be shaped and then refrigerated on a tray for overnight proofing.
  • Shaping

the last picture is the 'Float Test'

  1. If shaping the bagels after overnight proofing, remove the dough from the refrigerator 60-90 mins before boiling.
  2. Divide the dough into 8 equal portions using a sharp knife. Roll each piece into a round ball.
  3. Poke a hole through the center of the ball and holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole which is about 2 inches in diameter.
  4. Let the shaped bagels rest at room temperature or about 60-90 mins. If the bagels are shaped before overnight proofing remove and let them rest at room temperature for 60-90 mins.

  • Boiling

  1. 30 mins before baking preheat the oven to 260 c or 500F. Line the baking tray with well oiled silicon mat or parchment paper.
  2. Float test (see the picture) To see if the bagels are ready for boiling, place one of the bagels in a bowl of cold water. If the bagel floats then all the bagels are ready to be boiled but if the bagel doesn’t float then let all the bagels rest for another 15-20 mins and repeat the float test.
  3. In a pan over medium high heat add the water and once it reaches a boil add the salt, honey and baking soda. Lower the heat and let the water simmer.
  4. Lower each bagel into the simmering water adding as many as will comfortably fit the pot.
  5. The bagels will start floating in about 15 secs. After 1 minute, using a slotted spoon turn each bagel and boil for another 30-60 seconds.
  6. Remove on the baking tray with the slotted spoon and sprinkle with poppy or sesame seeds.

  • Baking

  1. Transfer the baking tray to the oven and lower the oven temperature to 232 c or 450 F.
  2. Bake for about 15 mins.
  3. Remove from the oven and let the bagels cool at room temp for about 30 mins.
And then if you are like me then gobble one up within 15 mins.

Tomato Pesto Soup

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Although I am a soup person, I have never been a tomato soup fan. As a child, the only soup I knew to be cooked in my home was tomato soup. Tomatoes and onions boiled together in a pressure cooker till mushy and then pureed in a blender; poured back into a pan, seasoned with salt and ground black pepper and voila!

No wonder I still groan at the mention of tomato soup.

I don’t even like those heavily sweetened versions with added cream that we get in restaurants here.

So I came up with my rustic version, almost an extension of my basic tomato sauce and instead of adding basil, I added good tablespoons full of pesto to give the soup another dimension.

I blend the tomatoes after boiling them as I don’t prefer blending the soup. I like some texture of bits of onion but for a more refined version, the soup can be blended and strained to give a smooth creamy finish.
Tomato Pesto Soup Recipe

Ingredients:

  • Tomatoes- 500gms
  • Onion-1 large, finely chopped
  • Garlic-2 cloves
  • Pesto- 1-2 tbsp
  • Olive Oil-2 tsp
  • Water-4 cups
  • Bay leaf-1
  • Cloves-2
  • Oregano-1/4 tsp,dried
  • Black pepper-1/4 tsp, ground
  • Salt- 2 tsp
  • Sugar-1/2 tsp

Directions:

  1. Chop the onion,garlic and prepare the tomatoes for boiling (see the picture with the chopping board).
  2. Blanch the tomatoes in pan of boiling water for 5 mins till the skin wrinkles. Peel the tomatoes and blend the peeled tomatoes in a blender to a smooth puree.
  3. In a pan over high flame, add the oil. Then add the onion,garlic,bay leaf and the cloves.
  4. Once the onions get lightly browned, add the paprika and mix well for about 30 seconds.
  5. Add the tomato puree, sugar,salt and pepper.
  6. Once the tomatoes start simmering add the water and let it come to a boil.
  7. Lower the flame to medium and let it simmer for 15-20mins.
  8. Add pesto to the pan and taste for seasoning.
  9. Serve hot with croutons or garnished with a basil leaf.