This is my favourite quick and easy summer dessert. It is made of only 3 healthy ingredients and you don’t have to add any sugar. All you need is bananas, yogurt, and frozen berries. The berries have to be frozen to get the icy effect, but if you have fresh berries in your kitchen you can add some as decoration, as I did.
Just put 250 g yogurt, 2 ripe bananas and about 350 g frozen berries in a blender. Add the berries in small portions, and make sure your blender is hard core enough to crush ice cubes. Adding more berries will create a sorbet or even ice cream effect and if you use blueberries as well you will get an amazing colour.
My daughter loves soup. Make her a soup and she is happy. It is a pleasure to watch her eat. She is also the one who spends the most time in the kitchen with me. Even if she just sits on the workbench, which is the only place to sit in my tiny kitchen, to watch me.
Here is her first recipe that she came up with all by herself when she was five. It is very easy, and you can either use stock or cubes and it works well both with fresh or frozen herbs.
Dissolve 1 cube of vegetable stock in half a liter of boiling water. Add about 8 large potatoes, peeled and cut into similar sized chunks. Cook until they are soft, but not too soft. Remove from stove and add 50 g of butter, 150 ml of cream and 50 g of cream cheese. Puree with a handheld mixer until smooth. Then all you need to do is add a little bit of cracked black pepper and some of your favourite herbs.
Here is a little tip for everyone who loves making popcorn the traditional way, without using a microwave. To avoid any burning and to make sure as many kernels as possible pop, just use this simple trick.
Cover the bottom of a saucepan with sunflower oil. Heat the oil just a little bit, then put in 4 kernels and wait until all of them have popped. Quickly add the rest, which shouldn’t be much more than a handful and listen to the beautiful sound of the bursting kernels. As soon as the popping slows down take the popcorn away from the heat and immediately pour them out into a large glass bowl. Add your favourite seasoning and voila!
I love to make them as a little afternoon snack when my children have visitors. To add to the fun use a glass lid and let your children (carefully) watch how the kernels explode.
These Muffins are perfect for birthday parties, school and kindergarten festivities or just to have with friends or family when they come over for a coffee. They contain less sugar than most other muffins and thanks to the sour cream they taste very light and fluffy.
I always use frozen raspberries, because they contain their shape. If you like you can substitute some of the sour cream with yogurt or mascarpone. Or, if you live in a country where it is available you can use some quark, which works really well.
Easy Raspberry Muffins:
250 g flour, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder
120 g sugar, 120 g butter, 1 medium sized egg, 300 g sour cream, 150 g frozen raspberries
Mix flour, baking soda and baking powder in a bowl and set aside.
In a separate bowl, beat sugar and butter for about 2 minutes . Add the egg and mix until combined. Add sour cream and stir well. Gently fold under the flour mix, until all ingredients are just combined. It’s best to use a large metal spoon.
Distribute the batter into a muffin tray lined with paper cups and add three frozen raspberries to each mould, gently pressing them into the batter. Bake for approximately 25 minutes at 170ºC , depending on your oven. Let them cool down and dust with some icing sugar.