Fricandó de ternera

Living in Spain means for sure trying some traditional Spanish dishes. Fricando de ternera is one of traditional autumn Catalan cuisine dishes with two main ingredients mushrooms and beef meat.

More about it:

"The first references to fricandó appear as early as the XVIII century in some cooking books written by priests.
Fricandó does incorporate an ingredient that is almost a symbol of national pride in Catalonia: mushrooms. Actually, the most mentioned fungi in traditional recipes of fricandó are the moixernós or moixerós, a word with an extraordinary phonetic resemblance (when pronounced properly in Catalan) with the English term mushroom.
This recipe also incorporates a very typical preparation of the Catalan gastronomy: the picada, which consistis of combination of toasted nuts (commonly almonds or hazelnuts), garlic, parsley and saffron mashed together in a mortar. The function of picada is to add lots of flavor to stews and to thicken the sauce, giving it a velvety texture. We´ll have a whole -and well deserved- post for picada later this year.
The good thing about fricandó is that, as long as you have these two base ingredients, beef and mushrooms, you can add a few more (onion, tomato, garlic) and always call it a fricandó. The other good thing about this dish is that you can prepare it well in advance, a day or so, and just reheat before serving. In fact, the fricandó shown in this post was cooked a day in advance and it was simply delicious as flavors grew in character overnight."

Ingredients (4 people):

• 1 kg Veal rump (finely cut)
• ½ lt Beef stock
• ½ kg tomatoes
• 1 Onion
• 4 Small potatoes
• ½ kg Mixed mushrooms (champignon, porcini, portobello,etc)
• 1 glass Red wine
• 1 Bay leaf
• 2 Garlic cloves
• Flour
• Salt
• Pepper
• Olive Oil

Souse Picada:

• 100 gr Toasted almonds
• 1 Slice of bread
• 1 tsp Parsley
• 1 Garlic clove
• Saffron
• Salt
• Olive Oil

Preparation:

1. Put a generous amount of olive oil in a saucepan and fry all the ingredients of the picada –except for saffron and parsley- for 2-3 minutes until golden brown. Remove from the pan and add saffron and parsley. Using a mortar and pestle mash the ingredients together until obtaining a soft paste.
2. Flour the veal and remove the excess. Seal the meat in a cast iron saucepan. Putt the meat aside, add olive oil to the saucepan as well as the onion and garlic finely chopped. When onion is soft and poached, add the wine and let reduce for a few minutes. Add the tomatoes nad the bay leaf.
3. When tomatoes had changed color, add the meat and the stock. Let it simmer until meat is tender.
4. In the meantime, peel the potatoes and cut them in slices ¼ inch thick. Fry them in a saucepan with very hot vegetable oil.
5. When the meat is half-cooked, add the mushrooms. When meat is about to be ready, add the picada.
6. Serve two to three pieces of veal per dish, cover them with sauce and use the potatoes for garnish.

Recipe source.

My dinner - Fricando de ternera

Aproveche!

Meet&Eat Barcelona

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Meet & Eat Barcelona is a community of young food enthusiast who want to travel with food experience all over the world. Food is a hudge part of culture of every country. The way people eat, what people eat, how do they prepare the same meat and how much cheese do they put on pizza, or maybe they call pizza like dish in different way. This is culture, this is food, this is new experience.

If You have some traditional recipe to share with all the world, write me or directly to Meet&Eat Barcelona community on Facebook and it will appear as a part of Meet&Eat Barcelona ;)

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Pasta salad

Pasta salad - perfect way for fast, well maybe not so healthy but tasty salad. There are thousands of recipes and ways to make it. In my opinion everyone should have his/her own pasta salad recipe, family one/special one... You can call it like You want (:


History:
Pasta salad (Pasta fredda) is a dish prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer or a main course. Pasta fredda is often regarded as a spring or summertime meal, but can be served year-round.

The ingredients used vary widely by region, restaurant, seasonal availability, and/or preference of the preparer. The salad can be as simple as cold macaroni mixed with mayonnaise (a macaroni salad), or as elaborate as several pastas tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients. Additional types of pasta may be used, such as ditalini. These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry, or seafood. Broccoli, carrots, baby corn, cucumbers, olives, onions, beans, chick peas, peppers, and parmesan or feta cheeses are all popular ingredients in versions typically found at North American salad bars.

Ingredients:

• 1 package fusilli (spiral) pasta;
• 3 cups cherry tomatoes, halved;
• 1/2 pound provolone cheese, cubed; 
• 1/2 pound salami, cubed; 
• 1/4 pound sliced pepperoni, cut in half; 
• 1 large green bell pepper, cut into 1 inch pieces; 
• 1 can black olives, drained;
• 1 jar pimentos, drained;
• 1 bottle Italian salad dressing.

Preparation:

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
2. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.

Recipe source.

My pasta salad dinner

Bon appetite!

French baguette 

France - homeland of cheese, vine, croissants, crepes, baguette and much more ofcourse... Last weekend I have been to France. It was short, one day trip to Nimes and Montpellier. Bad weather, no sun, wind, cold, almost no sleep.... nothing could ruin my impression of France. I loved it... but it is not about travelling, but FOOD. Just before leaving and almost being late for my bus, I ran into bakery and bought Traditional French Baguette for next morning breakfast, well also some sweets, to be specific tartalete with chocolate and some Blue Cheese.

So what to do with baguette? For me, as fas as it is fresh, it could be eaten just alone without any additional stuff. (What I have done just after comming back home, but I left some for the morning also (: )

Short history:
The word "baguette" was not used to refer to a type of bread until 1920, but what is now known as a baguette may have existed well before that date. The word, derived from the Italian bacchetta, simply means "wand" or "baton", as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton).

Though the baguette today is often considered one of the symbols of French culture viewed from abroad, the association of France with long loaves predates any mention of it. Long, if wide, loaves had been made since the time of King Louis XIV, long thin ones since the mid-eighteenth century and by the nineteenth century some were far longer than the baguette: "... loaves of bread six feet long that look like crowbars!" (1862); "Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two in length, carried under their arms, made an odd impression upon me." (1898)

Now it is is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

A baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about 65 centimetres (26 in), although a baguette can be up to a metre (39 in) long.

What to put inside?

My advise, use imagination...! No recipe is needend to make crative, basically, I am sorry French people, sandwich. To make Your "baguette eating time" more french, put some specific music, movie and imagine Eiffel Tower view threw Your window. The power of imagination is BIG, believe me....

"Yesterdays baguette" problem

Fresh baguette is delicious, but what to do if You don't manage to eat it just after bringing from bakery? I have found great way, or better to say great and fast recipe. As I said before, I am big cheese lover, so my short recipe main ingredient is cheese.

Ingredients:

• Yesterdays baguette
• Emmentaler cheese
• Blue cheese

Instructions:

1. Take yesterdays baguette, slice it into pieces You like and put on top some emmentaler cheese or other, which You preffer, but not with very strong flavour. 
2. Put it for 1-2 min to microwave. It is fast, but You can olso use oven.
3. After that, while it is still very hot, I put on top a some Blue Cheese. It melts a little and makes the taste of this extra cheese sandwich very specific! Cheese lover, I guess, will understand!

"Yesterdays baguette problem" solved

In such way, yesterdays baguette is soft again. And, well, cheese, here I think I have nothing to add.

Bon appetite (:

Fish Ceviche

People are always in a hurry and have no time to prepare some healthy and tasty food, as there are many more things to do - work, friends, family, travelling etc. Well, I think it is essential to find some time for eating or cooking tasty and healthy food as it is even more important part of our life than for example work... and also if we put some more afford, we can combine this things together - cooking tasty dinner with friends TOGETHER! Why not? Probably, some people would say "unfortunatelly" but we have to eat, for me it is pleasure to find something new, find new tastes, cuisines, restaurants...

The Ceviche I tried

A week ago I have tried Fish Ceviche - Peruvian Cuisine. Although I have heard a lot about this dish and seen many times how it is made, I have never tried it before. Review - tasty, nice, pleasant, great for a start of dinner, visually it is possible to improvise how to serve it and show all creativity You have ;).

Ingredients (2 serves):

• ½ red onion, finely chopped
• 250g skinless and boneless sea bass or sea bream fillets
• ½ tsp salt, plus extra to season
• Juice of 4 limes
• Juice of ½ orange
• 1 red chilli, shredded, or 1tsp aji amarillo paste
• Small bunch of coriander, roughly chopped

Preparation:

1. Put the chopped onion into iced water and soak for 5 minutes, then drain well.
2. Cut the fish into 1½ - 2cm cubes and rub with the ½ tsp salt. Leave for a minute. Add the citrus juices and the chilli and leave to marinate for 10 minutes. Check the seasoning and adjust if necessary.
3. Divide the fish and marinade between 2 bowls, scatter with coriander, and serve immediately.

Recipe source and some more usefull information about this dish.

Bon appetite friends ;) !!!

Castañas 

or in English chestnuts

Castanas, as I thought, it is traditional Spanish dish or to be more exact, snack used to eat during Christmas period in Spain. It is usually sold on the streets, where it is roasted also. You get then hot in cone shape paper bag and enjoy it just walking down the streets or somewhere in the park. At least it was my first experience trying Castanas. Recently tried them in city called Valencia in the Las Fallas Festival. As I started to look for more information, to my big surprise it came out, that it is Ancient Greek cuisine! So in Greek language it look like this - κάστανο.

The way people roast Castanas on the streets

Some history:
"The Greek word for the European species of the chestnut is shared by many different European cultures, with the Spanish calling them castana, Portuguese castanha and Dutch kastanje. These words, as well as many others from around Europe, came from the Latin word castanea, which was based on the Ancient Greek word kastanon (κάστανον). Indeed, the chestnut tree (castanea sativa) itself was introduced to Europe through Greece.

The Greek origin of the chestnut has not always been accepted, particularly in species such as the Horse Chestnut. This was thought to be of Asian origin until the English gentleman John Hawkins found it growing in, firstly, the Pindus Mountains in Greece, and then in the Epirus region at the turn of the 19th century."


Where to use it?
"Chestnuts are often also candied or grilled, and some cultures ferment the juice to create a sugar-like substance. Also, a type of coffee that is known for its relaxing qualities is made from dried chestnuts. But it is not only the nuts that are used by humans - as the leaves of the chestnut tree are reputedly useful for lung diseases and rheumatism."

How to roast chestnuts at home....? I have found three ways in here (there You can find also video how to do it in a correct way):

In the microwave
Cut the chestnuts in half.
Transfer to a bowl and add 2 tablespoons of water so that they don’t dry out.
Cover bowl with plastic wrap and microwave for 5 minutes at 800 watts.
When ready, remove from microwave and remove plastic wrap.

In the oven
Preheat oven to 200* C (390* F) Fan.
Make a shallow incision with a small, sharp knife in a crisscross manner. This will help the chestnuts cook quicker and will keep them from exploding.
Transfer to a baking pan and add 2 tablespoons of water so that they don’t dry out.
Roast for 25-30 minutes.

Boiled
Press the sharp blade of a knife on the top of the chestnuts and make an incision. Repeat the same process to create a crisscross incision.
Transfer to a pot and add enough water to completely cover the chestnuts.
Place pot over high heat.
As soon as it comes to a boil, cook for 25-30 minutes.

Try the way You like best and Bon Appetite ;)

Original Irish Coffee recipe

Happy Saint Patric's Day! Lets celebrate it with some traditional Irish dish. As I love coffee as much as sweets, I will present You original recipe of Irish Coffee with Irish whiskey!

Ingredients:

• 1 cup freshly brewed hot coffee;
• 1 tablespoon brown sugar;
• 1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons);
• Heavy cream, slightly whipped.

Preparation:

1. Fill footed mug or a mug with hot water to preheat it, then empty.
2. Pour piping hot coffee into warmed glass until it is about 3/4 full. 
3. Add the brown sugar and stir until completely dissolved. 
4. Blend in Irish whiskey. 
5. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. 
6. Serve hot with some "shamrock" form cookies ;)

Recipe source.

Sláinte ("good health" in Irish)!

Green spring salad

Salad I had in Opium restaurant, with so spring style flowers ;)

Threw the window You can see blue sky, hear singing birds, feel soft sun glow on Your skin... yes, finally, spring came to Your yard. Whent the air gets warmer, I am always full of energy and to fulfill it I always want a lot of  green stuff - salads, fresh fruit coctails, fruit salads...
 So today healthy recipe of Green salad. 

What is great about this salad - You can add everything You have - tomatoes, salad leaves, cucumbers, peper, avocado, carrots, goat cheese, sun dried tomatoes, olives, mozarela or other type of cheese, nuts, even some fruits if You prefer more sweet version. It is great to eat just like a separate dish or as addition to main cource. ;)

Green salad with fruits

Ingredients (for 4 persons):

• 3 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1/2 small clove garlic, crushed
• kosher salt and black pepper
• 5 ounces store-bought herb salad mix (6 cups)
• 1cup grape tomatoes, halved
• 1 yellow bell pepper, sliced
• 1cup broken pita chips
• 2 ounces Feta, crumbled (1/2 cup)

Instructions: (to be short, just mix everything together (: )

1. In a large bowl, whisk together the oil, lemon juice, garlic, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
2. Add the lettuce, tomatoes, bell pepper, pita chips, and Feta and toss to coat. Season with ¼ teaspoon each salt and black pepper.

Salad with goat cheese

P.S. Decorate it with some spring, eatable flowers and You will see good mood and smile will appear instantly on Your face, even if You do not see spring traces yet.

Decoration is important, but don't forget serving style, try some creative way like this below.  

Just make it creative - new way of salad serving

Recipe source.
Bon appetite!

Deep Fried Guacamole

New taste is something chalenging, interesting and inspiring. Guacamole is ussual for me, but in "green" form, I have never tried it fried. In Spain I did ;). So my review - TASTY. But for me personally, it is good as long as it is hot/warm. Below You can find a recipe of this dish and photo how it was served as a "one bite snack".

Ingredients:

• 3 medium avocados
• 1⁄3 cup red onion, minced
• 1⁄4 cup pickled jalapeno pepper, finely chopped
• 3 tablespoons cilantro, minced
• 1 teaspoon lime zest, grated
• 2 teaspoons lime juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 2 large garlic cloves, minced
• 3 large eggs
• 3⁄4 cup all-purpose flour
• 2 cups dry breadcrumbs, unseasoned
• vegetable oil, as needed for frying
• sea salt, to taste

Instructions:

1. Peel and pit avocados. In a bowl, coarsely mash avocados; fold in onion, jalapenos, cilantro, lime zest and juice, salt, pepper, and garlic.
2. Line an 8-inch square baking pan with wax or parchment paper. Spoon avocado mixture into pan; spread into an even layer. Place another sheet of parchment on top; freeze until solid, 6 to 8 hours.
3. At least 30 mins before serving, in a small shallow bowl, beat eggs with 3 tablespoons water.
4. Remove avocado mixture to a cutting board; cut into small cubes. Dip each cube in flour, then egg wash, breadcrumbs, and again in wash and breadcrumbs. Arrange in a large baking pan; cover and return to the freezer until firm, 20 to 30 minutes. (You can leave these overnight in the freezer if you want to have the prep work done ahead of time.).
5. When you are ready to cook these, in a deep skillet or pot, heat oil to 350°F Fry frozen guacamole bites in batches until golden; drain on paper towels.

Recipe souce.

Deep fried guacamole snack is in the middle.

Bon appetite ;)

Sweet rice dessert

Rice for main cource, sushi, paella, Asian kitchen... no, rice is also suitable for desserts. 

Sweet rise puding is great and tasty dessert. What is more, it is quite easy to make it and it take not so much time! First time I have tried it in restaurant and it was pleasant finish of the Sundays dinner. What is more, while cooking it You can choose how muh of sugar You want to add, in case You don't like extra sweet desserts.

Ingredients (for 4 persons):

• 3⁄4cup uncooked white rice (for creamier pudding use short or medium grain rice)
• 2cups milk, divided
• 1⁄3cup white sugar
• 1⁄4teaspoon salt
• 1egg, beaten
• 2⁄3cup raisins (or other fruit like cranberries)
• 1tablespoon butter
• 1⁄2teaspoon vanilla extract

Instructions:

1. In a medium saucepan, bring 1 1/2 cups water to a boil.
2. Add rice and stir.
3. Reduce heat,cover and simmer for 20 minutes.
4. In another saucepan, combine the cooked rice, with 1 1/2 cups milk, sugar and salt.
5. Cook over medium heat until thick and creamy, 15 to 20 minutes.
6. Stir in remaining 1/2 cup milk, beaten egg and raisins.
7. Cook 2 minutes more, stirring constantly.
8. Remove from heat, and stir in butter and vanilla.
9. Serve warm.

Recipe source.

PS I would make it not so sweet, but serve with some fresh fruits like mango or pineapple ;)

Bon appetite!

Potato pancakes

Potatos in Lithuanian cuisine are one of the most popular ingredients. This vegetable is cultivated in Lithuania, so there is no need to bring it from other countries and in comparison to other vegetables it is pretty cheap. 
What is more, this dish is one of the most favorite in our family and it was always made by my grandmother, mainly in winter time.

Ingredients:

• 4 large potatoes
• 1 yellow onion
• 1 egg, beaten
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• ground black pepper to taste
• 2 cups vegetable oil for frying
• sour cream for a souce

Instructions:

1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
3. Turn oven to low, about 200 degrees F (95 degrees C).
4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Recipe source.

I would recommend serve it warm with sour cream, well at least I eat it like that and it tastes deliciuos.

Skanaus ;)

Old as world - SANDWICH

(at least I guess so...)

This type of meal is fast, doesn't need much afford or time. What is more, it is one of the best food types to take for a trip, picnic, hiking trip or long stay on the beach. But well, lets admit it, it is quite boring... Ofcourse, You can add whatever You want and have in the fridge. Main element, basic one, is bread.

But lets try to add some creativity and make healthy, colorful, spring sandwiches to enjoy not only the taste but have spectacular view on the plate as well. Recently I have found a great article about it, but it is in Lithuanian language, so I will translate few recipies which I found in fact very interesting and nice. ;) Well, if You can read in Lithuanina, full article source is here.

1. Mozzarella cheese+garlic butter+cherry tomatoes+balsamic glaze+basil;

2. Cream cheese + cucumber + salted salmon + lemon;

3. Mozzarella cheese + grilled peaches + pepper + balsamic glaze + basil;

4. Feta + strawberries + pepper + basil;

5. Banana + honey + walnuts.

So here are 5 creative ways to make sandwich interesting, tasty and original.

Bon appetite! 

Pancakes Day!!!

BLYNAI, BLYNAI and once again BLYNAI...

 

Today is pancakes day in Lithuania, so lets shortly talk about it. The celebration/festival is called Užgavėnės. So in translation blynai means pancakes in Lithuanian language.

Užgavėnės is a Lithuanian festival that takes place during the seventh week before Easter (Ash Wednesday). Its name in English means "the time before Lent". The celebration corresponds to Roman Catholic holiday traditions in other parts of the world, such as Mardi Gras, Shrove Tuesday, and Carnaval.

The way people dress up on Užgavėnės

Užgavėnės begins on the night before Ash Wednesday, when an effigy of winter (usually named Morė) is burnt. A major element of the holiday, meant to symbolize the defeat of winter in the Northern Hemisphere, is a staged battle between Lašininis ("porky") personifying winter and Kanapinis ("hempen man") personifying spring. Devils, witches, goats, the grim reaper, gypsies, and other joyful and frightening characters appear in costumes during the celebrations. The participants and masqueraders dance and eat the traditional dish of the holiday - pancakes with a variety of toppings.

 

Bonfire during the Užgavėnės

In Lithuania's capital Vilnius, the celebration takes place on Gediminas Avenue, as well as at many youth organizations. The festival is a major event at Rumšiškės open-air ethnographic museum.


Lithuanian pancakes, also known as blynai (BLEE-nigh) and sklindziai, is a popular treat for Shrove Tuesday (Uzgavenes) along with spurgos. This recipe is made with white wheat flour and beaten egg whites, which makes a very light pancake. They are silver-dollar size and usually accompanied by honey or fruit preserves. For apple blynai, add a peeled and grated tart apple to the batter. 

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sour cream
• 4 large eggs, separated
• 1 cup milk
• 1/2 teaspoon salt

Preparation:

1. In a medium bowl, beat egg yolks until light. Add flour, sour cream, milk, and salt and mix until smooth. In a separate medium bowl, beat egg whites until stiff but not dry. Fold the egg whites into the yolk-flour mixture, trying not to deflate the volume.
2. Add a small amount of butter to a nonstick skillet and portion onto it generous tablespoons of batter. Fry until golden, flip and fry until the other side is golden. 
3. Serve hot with honey, chocolate, preserves or whatever You want or like. 

Personally, I like hot pancakes, but it is also quite good to eat them cold. What is more, as it is possible to find numerous recipies of pancakes, next time I will writte about one more traditional Lithuanian dish - potatoe pancakes! 

And to sum up, although I have no proper conditions right now to cook in good conditions, Pancakes Day is Pancakes Day, I am not allowed to ruin this tradition so it is the must to make them. The photo below is my and my flatmates morning "piece of art" (flour pancakes with banana and chocolate ) ...

Skanaus!  ;)

(source of recipe: https://www.thespruce.com/lithuanian-pancake-recipe-blynai-sklindziai-1136764)

"PFP"

Still sweets, but.....

Passion Fruit Parfait

Recently I have been to a dinner where I most liked, ofcourse, desert :D... mh.. such a a surprise.. (((:

As the summer is comming or I just dream about it so much, that I have convinced myself about it, I already feel it on my skin, smell it and as well want to taste. For me personally, summer equals fruits, FRUITS and once again FRUITS!!! So something very fresh for today, just to prepare and be ready for the summer - Passion fruit parfait! 

Ingredients (for 4-6 persons):

• 8 passion fruit
• 6½oz/185g caster sugar
• 3 large eggs
• 11fl oz/300ml cream

Instructions:

1. Halve the passion fruit, spoon out the pulp and give it a quick whizz in a food processor or with a hand blender.
2. Push the pulp through a small sieve to remove all the seeds, then return just a tablespoonful to the pulp.
3. Place the sugar in a small saucepan with 4fl oz/100ml water and bring to the boil, stirring to dissolve the sugar. Boil steadily for 3 minutes.
4. Meanwhile, beat the eggs with a pinch of salt in an electric mixer on medium speed until frothy.
5. Slowly pour the sugar syrup into the egg mixture and continue to beat for 2–3 minutes, or until the mixture has thickened.
6. Stir in the sieved passion fruit pulp.
7. Whip the cream until soft peaks form, then fold into the passion fruit mixture.
8. Pour the mixture into a lidded container and freeze until firm.
9. Half an hour before serving, put the box in the fridge to soften.
10. Serve in glasses with extra passion fruit pulp spooned over.

SKANAUS - thats how in Lithuania people are saying "Enjoy your meal!" and even though it is not Lithuanian desert, I hope You will like it ;)

Source of the recipe: http://www.telegraph.co.uk/foodanddrink/recipes/5237599/Recipe-by-David-Herbert-Passion-fruit-parfait.html 

Fruit Parfait I have tried recently

Homemade KEFIR Ice Cream

Recently I was writting shortly how good and healthy is Kefir and promised to post some recipies with this great product. Maybe I am writting too much about sweets, but lets admit we can't live without them. Well at least I can't for sure ;)

So today healthy KEFIR ice cream recipe (recipe source: http://www.tammysrecipes.com).

Ingredients:

• 2 cups of kefir;
• 2/3 cup of sugar;
• 1 cup of havy whipping cream;
• 2 teaspoons of vanilla extract.

Instructions:

1. In a 4-cip measuring cup (or edium bowl) stir together the kefir and sugar, antil sugar is dissolved.
2. Stir in the cream and vanilla. Pour mixture int ice cream maker bowl and churn until thick and creamy! 
3. You can have it in "soft serve" consistency or freeze it for later, this is up to You ;) .

Additional tips... You can also add some fresh berries or smashed fruit to make it more colorful.

I hope You will enjoy this recipe and have a tasty and healthy desert!