This week is going to be very hectic for me so I will be sharing recipes from the archives and some new recipes from you all too! I should be writing up new blog post and recipes next week. I have got so much to share…
Have a lovely day! Much love, D x
☆ To avoid the avocado going black once sliced. Place a slice of lemon onto the avocado half
☆ Refreshing Lemon & Lime ice blocks for water
It has always been a dream of mine to see the Niagara Falls and I hope to make it there someday. But when I saw pictures of the falls today I was absolutely astounded even more by its beauty as the icy polar vortex has had effect.
Frozen shards of ice layer upon one another, that normally free flow into one another to create one of the ultimate waterfalls on this earth!
I just had to share these pictures with you all, some of you may have seen them already but I had to record it!
A quick note to all our American and Canadian friends please be careful in these very cold conditions and take care!
(Picture 1 courtesy of Adam Bender
Rest of the pictures courtesy of The Times)
One of my amazing fellow food bloggers who I hold in very high esteem who has encouraged me from the very beginning of my blogging, has inspired me for this post. Fae @ Twist and Tango very recently posted a recipe for Ice In Paradise/Yakh Dar Behesht. A sweet Persian dessert that I fell in love with straight away. I knew I had to make it once I had seen it!
I had all the ingredients to go, apart from the clear rose water but I had a dark pink rose syrup that I used in its place. Which now makes it ice in a pink paradise! I have halved the original recipe, as it’s just for my family!
So beautiful and so very elegant, the creaminess of the diamond chilled delicacy just melts in your mouth. Thank you Fae for introducing me to this gorgeous dessert! And for all your continued love and support! Much love D xxxx
2 cups milk, non dairy option ~ rice/almond milk
75g caster sugar
1 tbsp rose syrup
a pinch of ground cardamom
• On a low heat, in a non stick saucepan mix the cornstarch with a wooden spoon into the milk and stir until well combined
• Add the sugar and keep stirring until the sugar dissolves
• Turn up the heat to medium, still consistently stirring. It will thicken up quite quickly and at this stage pour in the rose syrup and cardamom
• Keep mixing to avoid it sticking and becoming lumpy. Once it reaches a custard consistency, take off the heat. Set it in a shallow plate or dish
• Place in the fridge for a few hours until firm and chilled
• Garnish with ground pistachio and cut with a sharp knife into diamond shapes
I’m not a very big banana fan but when I saw this recipe it caught my eye. Chocolate with banana and coconut now thats something I could do! Mostly because of the chocolate! However to my surprise I really loved the banana once it had been frozen. It took on an ice cream texture and tasted great! The peanut butter adds the saltiness to balance out the sweetness from the chocolate and banana. A delicious yet I felt healthier treat when your craving something sweet.
Just loved it and no cooking involved just the magic of the freezer!
2 large bananas sliced into 2 cm disks
80-100g plain chocolate
3 tbsp peanut butter
Unsweetened desiccated coconut for sprinkling
1. Melt the chocolate in a large bowl over some boiling water in a saucepan or slowly melt in the microwave, remembering that the residual heat will melt it all in the end
2. Stir in the peanut butter. The chocolate mix should be thick and glossy, resist eating it now believe me!!! Dunk the banana disks in and completely cover. On a lined baking tray place the chocolate covered banana bites and then sprinkle with the coconut
3. Stick into the freezer for a few hours and then the bites will be ready to eat! Yes now you can eat them lol!
Inspired by pinterest