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Frozen yogurt strawberries

A very quick post before we load up the car and spend the Jubilee long weekend abroad. Our spell of hot sunny weather has finished here in the UK, but hopefully it will soon return and this is another recipe that’s perfect for hot days, and not just for your munchkins.

I came across this simple idea on Pinterest (how I love Pinterest!) but unfortunately there was no link. It is, however, very easy to figure out. Use whole strawberries for adults and quartered strawberries for little ones. I’ve also seen (yes, still on Pinterest) blueberries pierced on bamboo skewers, so you have blueberry ‘kebabs’, dipped in yogurt and frozen. Yum! You could try sliced bananas, raspberries, let your imagination go wild!

FROZEN YOGURT STRAWBERRIES

Dip quartered strawberries into plain yogurt (the thicker set yogurt is best simply because you get a good coating).

Place on a tray lined with baking paper that you can fit in the freezer.

Put in the freezer for a few hours until the yogurt has frozen.

Eat!

How do you keep your little one cool in the hot weather?

Banana pikelets

I find it extra hard to get inspiration for breakfast. My biggest hurdle is not being a morning person. Even if I’ve been up for quite a while before Nicholas wakes up, I don’t have the same enthusiasm for making him something different for breakfast. He’s also more fussy at breakfast.

Pikelets are little thick pancakes. They’re also called drop (or dropped) scones because of how the batter is dropped from a spoon into the pan to make them. They’re a perfect size for little hands to eat on their own.

I loved making them as a child and have vivid memories of impatiently waiting for the bubbles to appear so I could flip them over. They’re easy and very satisfying for kids to make.

I replaced the sugar in my favourite pikelet recipe with some honey, and added mashed banana and cinnamon. Even with the fruit, they’re not very sweet (if you want them sweeter add some more honey or use 1/4 cup of sugar). I also added some bicarbonate of soda to give some extra fluffiness, but they’re still good without it. After they’re cooked, they’ll still be a bit soft and gooey inside from the banana.

Freeze the ones you don’t eat immediately and have them as a snack another day.

BANANA PIKELETS

Prep time: 10 mins
Cook time: 15 mins
Makes about 20
Freezable

1 1/2 cups self-raising flour
1/4 tsp bicarbonate of soda
1/2 tsp ground cinnamon
2 bananas, mashed
1 tbsp honey
1 egg, beaten
1 cup milk
small piece of butter, melted, to grease the pan

Sift flour, bicarbonate and cinnamon into a medium-sized bowl. Add banana, honey and egg, and mix to combine. Add milk gradually until you have a fairly thick batter (you might not need to add all the milk).

Heat a large frying pan over a medium heat and brush with melted butter. Use a tablespoon to drop the mixture into the pan. Cook in batches, turning when bubbles appear on the surface (1-2 mins). Cook the other side until golden brown (about 1 min). Lift out and cover with a clean tea towel to keep warm.

 

 

 

 

 


Variations
:

  • add some vanilla essence for extra sweetness
  • leave out the banana and serve with fruit
  • try adding other fruit (grated apple, mashed strawberries, whole blueberries, sultanas or raisins)

Other uses:

  • top with jam and cream (or Nutella!) for afternoon tea

Tip: Wipe your pan clean with a piece of paper towel after each batch and then brush with some more melted butter.

Dairy-free banana ice cream

I can’t believe Nicholas has spent the afternoon in board shorts. It’s May. It’s the UK. I could get used to this weather!

What’s the perfect thing to eat when it’s hot? Ice cream of course! And I can’t get over how simple this recipe is. You don’t need an ice cream machine and you only need one ingredient. Yes, I said one. It takes very little effort and it tastes great. It’s great for all the family and it’s dairy-free. It couldn’t be more perfect.

I caught a bit of a cooking show recently where two contestants cooked dinner in their homes for a group of strangers who then paid what they thought the dinner was worth. One was serving ice cream for dessert, but I was confused as she hadn’t done any preparation. Where was her ice cream maker and how could she be making it while her guests were eating their mains? She used a food processor but it still wasn’t clear how she made it. Her guests loved it and I started searching online for recipes.

So what I discovered was that frozen berries blended together in a food processor become a wonderful creamy ‘ice cream’. It sounded too easy. Why didn’t I already know about this? Before I got the chance to buy some berries to try it out, I stumbled across a very popular recipe on Pinterest using bananas rather than berries. Even better!

The bananas I used weren’t overly ripe. However, the riper and browner they are, the sweeter your ice cream will be.

DAIRY-FREE BANANA ICE CREAM

Prep time is cutting up the bananas, waiting for them to freeze and then blending them.
2 bananas make about 2 adult servings.

Cut your bananas into slices about 1cm thick and lay them on a tray covered with baking paper. Put in the freezer for a few hours until frozen. If you’re not going to use them immediately, put them in a bag and keep in the freezer.


Put your frozen banana slices into a food processor. For the small amount I made I used my mini food processor.

Blend and blend, scraping down the sides, until it becomes creamy (about 5 mins). Don’t worry if you think it’s not going to get creamy, don’t be tempted to add anything, just keep blending.


That’s it, you’re done. Now all you have to do is grab a spoon and try it, and I’m sure you’re going to be impressed with your effort. Just make sure to leave some for your munchkin to enjoy!

When hubby tried this he kept asking questions even though I’d told him how I’d made it. ‘But does it have any dairy in it?’ ‘No, it’s just banana.’ ‘There’s no sugar?’ ‘NO, it’s just banana!’

It’s definitely creamier if you eat it immediately. Freezing it again makes it icy and colder to eat, although you could blend it another time.

Variations:

  • add tahini paste before blending for a richer flavour
  • add chopped nuts
  • swirl through caramel or Nutella
  • add chocolate chips
  • use berries instead of the bananas

Other uses:

  • sandwich between two biscuits and roll in chopped nuts