The Healthy Sunday

Wasabi Ice Cream (Wasabi Aisu)
Ingredients
- 2 Egg yolks
- 1 tablespoon Water
- 110 grams (4 oz) Superfine sugar
- 2 tablespoons Grated fresh wasabi or 1 1/2 tbsp Wasabi paste (or add less)
- 1/2 teaspoon Vanilla extract
- 300 milliliters (10 fl oz) Whipping cream, chilled until very cold
- 100 milliliters Cold fresh milk (to be added for using ice cream maker only)
- 1/8 teaspoon Salt

Preparation

Prepare a bain-marie, which can be a stockpot filled with water until one-third full and set over low heat until water is hot but barely simmering.

Combine egg yolks, water and sugar in a metal mixing bowl, then set on top of bain-marie. Beat mixture constantly with a whisk for 7-9 minutes or until mixture is thick, foamy and hot to the touch. Regularly scrape bowl's sides and bottom so every bit of the mixture is evenly beaten.

Remove bowl from bain-marie and continue beating for 2 minutes more or until mixture has cooled almost to room temperature.

Beat in wasabi and vanilla, then cover with pastic wrap and refrigerate for 10 minutes or until slightly cold.

Combine whipping cream and salt in a clean bowl and whip until thick and floppy but not fully stiff. Fold cream into wasabi mixture, a third at a time, folding just until incorporated after each additon.

Scrape mixture into a metal cake tin or plastic container, cover and freeze for at least 4 hours. Stir with a whisk after 1 hour, and every 30 minutes after that, to break up large ice crystals.

If you're using an ice cream maker, skip steps (

& (6), add whipping cream and milk into the wasabi mixture and stir well to combine and let stand in the fridge for two hours or until the mixture is very cold.

Pour the chilled mixture into ice cream maker and process according to the manufacturer's instructions. Churn for about 30-40 minutes till soft ice cream is formed.

Spoon the soft ice cream into a container and freeze for 3-4 hours before serving.
Source: Foodista

Ginger Ice Cream Cookie Stack
Ingredients
- Double cream
- 3 large eggs
- 3/4 cup Finely chopped peeled ginger
- 5 tablespoons ginger syrup
- 6 pieces Opies stem ginger - finely cut
- Homemade or shop bought ginger cookies
- 45 grams caster sugar

Preparation

Whisk the eggs and sugar together in a large bowl.In another bowl whip the cream until soft peaks form.Fold the whipped cream into the egg and sugar mixture.

Add the chopped ginger and ginger syrup and gently combine.

Pour into a suitable freezer container and freeze for 24 hours.Gently stir the ice cream after approximately 2 hours to ensure even distribution of the ginger pieces. Repeat this process after a further 1 hour freezing time.When the ice cream is ready remove from the freezer and allow to soften slightly.To serve:-

Place one cookie on a serving plate and top with a scoop of ice cream.Put another cookie on top and then another scoop of ice cream.Finish with another cookie toForm a stack.Decorate with a swirl of cream/ice cream and finely shredded ginger.
Source: Foodista

🍒Cherry ice cream
Ingredients
- 1 ½ cups pitted cherries (from about ¾ lb cherries)
- 1 tsp corn starch
- 1 ¾ cups cream
- 1 tsp lemon juice
- ¾ cup milk
- 1 pinch salt
- ½ cup sugar

Preparation

Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan.

Heat on medium heat until the mixture is steamy, then lower the heat and let sit for about 15 minutes.

Remove from heat.

Pour mixture into a blender, and carefully pure ( because of the hot liquid).Put mixture into a large bowl and stir in the remaining cup of cream. Chill for several hours in the refrigerator until completely cold.Stir in cornstarch, lemon juice and Amaretto.

Pour the mixture into an ice cream machine and churn until frozen.

Transfer to plastic container and place in the freezer for an hour before serving.Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
Source: Foodista

🍋Lemon Ice Cream Mousse Cake
Ingredients
- 1/2 tablespoon Chocolate emulco
- 35 grams Corn oil
- 1 Egg yolk
- 2 cold Eggs
- Beat optima flour, cold eggs and ice water at high speed
- 125 grams Optima flour
- 220 grams Fresh topping cream- whip till peak form
- 10 grams Gelatin powder
- Prepare Lemon Ice Cream Mousse
- 30 grams Ice water
- 2 slices Remove baked cake from cake tin and leave to cool then cut cake into
- 35 grams Lemon juice
- 2 teaspoons Lemon zest
- 30 grams Orange juice
- Sponge Cake (8" square or round lined cake tin)
- 100 grams Sugar
- 1/2 teaspoon vanilla essence
- Lower speed add vanilla essence and chocolate mix for a while and slowly add in corn
- 30 grams Water
- 180 grams Water

Preparation

Soak 10g gelatin powder and 30g water for 5 mins.In a pot boil sugar, water, lemon juice, orange juice and lemon zest together then add in soaked gelatin stir till gelatin melted. Off heat, add egg yolk ~ stir well with a hand whisk and leave lemon liquid mixture till cool.Chill lemon liquid mixture in the fridge for one hour till liquid curdled. Use hand whisk to stir lemon liquid mixture again to smooth before adding fresh topping into it.Whip up fresh topping cream till peak form and mix it into the lemon liquid mixture

Place one slice of chocolate sponge into a cake ring and pour half of lemon mousse on it and cover with another slice of chocolate sponge cake ~ pour in the remaining lemon mousse on top.

Put the lemon ice cream mousse cake in the freezer for 2 hours then pour lemon sauce on top.Lemon sauce

Egg yolkG SugarG Lemon juiceG Fresh milk

Tsp Lemon zestA small drop of lemon coloring

Mix all the ingredients with a hand whisk in a double boiler and stir mixtures thickened.Cool down mixtures a little and gently pour on to the lemon ice cream mousse cake.

Let the lemon sauce spread evenly on the cake by shaking the cake tin gently.

Put the ice cream cake back to the freezer for several hours or till overnight.
Source: Foodista

🍪🍦Ice Cream Biscuits
Ingredients
- cherries
- 1 tablespoon cocoa powder
- 100 grams of cream
- 1 egg,
- 100 grams flour,
- chopped hazelnuts
- 40 grams of milk
- 30 grams sugar,
- 3 sticks unsalted butter
- 1 teaspoon vanilla

Preparation

Turn the oven to 180 Convection.

Put the milk on the stove with vanilla and cool.Working with a robot for the ingredients except the baking powder biscuits that must be added last and cocoa ..If you want to do two colors, take a half to add the cocoa.Create a smooth dough and spread on a pastry board .. I used my new molds at Ikea! Nice not? So the measure is about 5 cm ..

Bake for about 10 minutes ..Whip cream and add the milk cooled down a bit 'at a time .. I made some ice cream with black cherry with a bit more 'cocoa and other whites ..

Spread on a cookie and close with each other, go into the grain and put everything in the freezer an hour or ..Bon apptit ....
Source: Foodista

Look at this, it looks delicious, right? 👀
Strawberry Mango Crumble
Ingredients
- 1 teaspoon baking powder
- ¼ cup brown sugar
- 3 teaspoons cornstarch
- 2 ripe mangos, peeled and chopped into ¼” squares
- 1-1/3 cup old fashioned oats
- Pinch of salt
- Whole fresh strawberries, garnish
- 6 tablespoons cold unsalted butter
- 1 tablespoon water
- ½ cup whole wheat flour

Preparation

Add the strawberries and mango to a medium-sized casserole dish. In a bowl, combine the brown sugar, cornstarch, and flour. Stir the dry ingredients to combine and sprinkle over the fruit. With a big spoon, stir fruit around so that it is coated with the dry mixture. Set aside.Preheat the oven to 350 degrees.

Add the brown sugar, flour, salt and baking powder to a mixing bowl and stir. Integrate the cold butter in by pressing it with your hands into the flour mixture. Once the flour mixture resembles small beads with the butter incorporated, pour in the oats and stir.

Drizzle the tablespoon of water into the mixture and still using your hands, make sure the crumble is thoroughly mixed.

Spread the crumble topping evenly over the fruit and bake in the oven for 35 to 40 minutes until the fruit juices bubble up and topping is slightly browned. Allow the crumble to cool about 10 minutes and serve with huge scoops of vanilla gelato (or frozen yogurt or ice cream).
Source: Foodista

🍓🍓🍓 Strawberry Scones🍓🍓🍓
Ingredients
- 2 cup white whole wheat flour
- ⅓ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ¼ cup heavy cream
- ¼ cup buttermilk
- 1 tsp vanilla extract
- 6 Tbsp unsalted butter, chilled and cut into small cubes
- 1 cup fresh strawberries, chopped
- 8 tsp sparkling sugar

Preparation

Preheat oven to 375 degrees. Line a baking sheet with silpat or parchment paper.

In a large mixing combine flour sugar, baking powder, and salt with a whisk; set aside.

In a small bowl beat egg.

Add heavy cream, buttermilk, and vanilla; whisk to combine.

Add butter to the flour mixture. Using your fingers rub the butter into the flour for form a coarse meal.

Add milk mixture to flour. Stir with a fork to combine batter into a loose dough.

Gently stir in the strawberries.

Transfer dough onto a lightly flour counter top. Gently press dough together to form a 8 inch circle about 1 inch thick.

Cut into 8 wedges.

Place on baking sheet.

Sprinkle each scone with 1 tsp of sugar.

Bake for 12-15 minutes or until lightly browned.

Source: Pick Fresh Foods

Broccoli Beef Stir-Fry
Ingredients
- 1-2 tablespoon Sunflower oil, 1-2
- 1/2 lb. Beef stir-fry strips
- 1/2 lb. broccoli or broccolini
- 1-2 cloves Garlic (chopped)
- 2 tablespoon Oyster Sauce
- a dash White pepper
- 1 tablespoon Shaoxing Wine

Preparation

Marinate the beef with 1 tbsp of oyster sauce, white pepper and shaoxing wine for about 30 minutes.

Heat a wok until smoking, pour in the oil then add beef. Stir-fry for 2 mins, then tip onto a plate.

Add broccoli with a splash of water then cook until broccoli turns bright green.

Add the garlic and cook for 1 min more.

Pour in the rest of the oyster sauce and 125ml water. Bring to the boil and cook until reduced to a sticky sauce. Stir in the beef, along with any juices from the plate, then serve straight away.
Source: Foodista

Banana Walnut Cake
Ingredients
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 mashed bananas
- 1 cup Buttermilk or sour milk
- 2 eggs
- 1 1/2 cups flour
- 1 1/8 cups sugar
- 1 teaspoon vanilla
- 2 tablespoons Vegetable oil
- 1/4 cup chopped walnuts

Preparation
Mix everything in the same bowl (using a wisk to make smooth)

Bake in a 9X13 inch pan (greased) at 350F for approx 35 minutes or until the top is brown and springs back when touched. This cake is quite sweet and doesn't need frosting. PS: to make sour milk (don't use old milk), put a tablespoon of vinegar in a cup of milk)/CAKES

Source: Foodista

Banana Prawn Rolls
Ingredients
- 2Gently mix in banana chunks.
- 5In a heated non-stick pan, fry the rolls, leaving ample space in between each one, else they will stick. I pan fried mine without oil and they turned out really well. No greasiness!
- Half a chicken stock cube (bouillon), crumbled
- 1/2 teaspoon tapioca flour or corn flour
- 6Serve hot off the pan.
- Banana and Prawn are a match made in heaven. These make wonderful snacks.
- 1Marinate the prawns with all the seasoning listed above. Mix them up throroughly by hand, until the mixture becomes "bouncy" and elastic. Leave aside for about 10 to 15mins.
- 300 grams prawns, shelled, deveined and smashed flat with a cleaver. Do not chop them up into bits because they wi
- inch Vietnamese rice paper (round ones sold a pack), softened in lukewarm
- 3Soak 1 sheet of Vietnamese rice paper in a dish of lukewarm water. It should soften very quickly. Once it's pliable, remove and allow to "drip dry" to remove excess water.
- 4Place on a flat surface. Arrange banana prawn mix in row and roll into a firm wrap. Resist the temptation to load up on the filling ... the rice paper will tear.
- 1/8 teaspoon salt
- 1 teaspoon sesame oil
- 1/2 cup sugar
- 1/2 teaspoon Huatiao wine (optional if you don't have it, but for me, it's a must)
- 2 smalls or 3 very ripe bananas, peeled and cut into chunks
- 3.0 to 4

Preparation
Marinate the prawns with all the seasoning listed above.

Mix them up throroughly by hand, until the mixture becomes "bouncy" and elastic. Leave aside for about 10 to 15mins.Gently mix in banana chunks.Soak 1 sheet of Vietnamese rice paper in a dish of lukewarm water. It should soften very quickly. Once it's pliable, remove and allow to "drip dry" to remove excess water.

Place on a flat surface. Arrange banana prawn mix in row and roll into a firm wrap. Resist the temptation to load up on the filling ... the rice paper will tear.In a heated non-stick pan, fry the rolls, leaving ample space in between each one, else they will stick. I pan fried mine without oil and they turned out really well. No greasiness!

Serve hot off the pan.

Source: Foodista

Banana Almond Cake
Ingredients
- 1/2 cup sliced almonds
- 5 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6/11 cup mashed banana
- 3 tablespoons Brown sugar, firmly packed
- 3 tablespoons Butter or margarine
- 2/3 cup buttermilk
- 3 large eggs
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 5 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons grated orange peel
- 1 1/2 teaspoons salt
- 1 1/2 cups whole-wheat flour

Preparation
Melt 1/4 cup of the butter.

Pour 2 tablespoons of the melted butter into an 8-cup bundt pan; brush the butter over pan sides and bottom.

Mix together the brown sugar, cinnamon, nutmeg, and almonds.

Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter; set aside.In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and banana.

Mix all-purpose and whole-wheat flours, baking powder, soda, and salt.

Add to banana mixture along with the buttermilk; stir until well blended.

Pour half the batter into prepared pan. Spoon remaining brown sugar mixture evenly over top; cover with remaining batter.

Bake in a 350 degrees oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert cake onto a serving plate.

Serve the cake warm or cool.This recipe yields 12 servings.Comments: A bag of ripe bananas inspired Jan McHargue to create this coffee cake. You can enjoy the banana cake with its spicy brown sugar-almond topping and filling for brunch, with coffee, or for dessert.

Source: Foodista