CHERRY-LEMON ICE FLOAT

  8 months ago       183 notes
  cherry  food  drink  lemon  lemon ice  summer  photographers on tumblr  

If anyone was counting, I actually owe you guys one more post for the [ancient] lemon spam but didn’t have the time to edit the photos and post it up. So this one goes out to those who suggested lemon ice and to some extent also to those who suggested lemonade. It’s sort of like a float, if you please, but without the creamy ice cream (although you could find a recipe for that in the Watermelon Soda Float post if it’s your fancy). A fair warning - don’t be fooled because the difference in calories between the two drinks are minuscule thanks to the copious amount of sugar in this lemon ice, but hey, isn’t indulging in sweet cold treats a part of what all those summer workouts are for?

LEMON ICE:

[ Juice of 3 lemons + 1 3/4 cup water + 1 1/3 cup sugar ] OPTIONAL: 3 pieces of lemon peel.

Combine water with sugar (and lemon peel, if using) in a pot and heat for several minutes, until the water is hot.  Stir to dissolve the sugar.

Add the lemon juice into the sugar water and stir. 

Pour into a 9-inch baking dish, and stir to combine.  Put it in the freezer.

After 1 hour, rake it with fork to break up the ice crystals.  Repeat raking with fork every hour until the desired consistency is reached (usually around 3-4 hours from the time you first put it in the freezer).

Now, you can just eat it as it is and it would be a wonderful little summer treat. But should you wish to take it a step further and submerged it in flavoured soda or sparkling water with pieces of fresh (or canned, for that matter) fruits, well, then your efforts will be highly rewarded.

Just make sure you chill your glass in the freezer beforehand.

And alternate scoops of lemon-ice with your chosen fruit.

Before submerging the whole thing underwater. And sticking a straw in it.

LEMON ICE:

[ Juice of 3 lemons + 1 3/4 cup water + 1 1/3 cup sugar ] OPTIONAL: 3 pieces of lemon peel.

1. Combine water with sugar (and lemon peel, if using) in a pot and heat for several minutes, until the water is hot.  Stir to dissolve the sugar.
2. Add the lemon juice into the sugar water and stir. 
3. Pour into a 9-inch baking dish, and stir to combine.  Put it in the freezer.
4. After 1 hour, rake it with fork to break up the ice crystals. 
5. Repeat raking with fork every hour until the desired consistency is reached (usually around 3-4 hours from the time you first put it in the freezer).

Now, you can just eat it as it is and it would be a wonderful little summer treat. But should you wish to take it a step further and submerged it in flavoured soda or sparkling water with pieces of fresh (or canned, for that matter) fruits, well, then your efforts will be highly rewarded.

Just make sure you chill your glass in the freezer beforehand and alternate scoops of lemon-ice with your chosen fruit before submerging the whole thing underwater. And sticking a straw in it.

I’ll also leave a photo of the set-up I used for this session, in case anyone’s curious:

Enjoy!

  8 months ago       322 notes
  food  drink  slushie  cherry  lemon ice  lemon  dessert  summer  summer drinks  

Cream-Cheese Lemon Squares

  9 months ago       654 notes
  food  lemon bars  lemon squares  lemon  desert  summer  food blog  cooking blog  recipe blog  photographers on tumblr  

Watermelon Soda-Float 

  9 months ago       100 notes
  watermelon soda float  food  drink  watermelon  lemon  summer  photographers on tumblr  

Did you know that you can use a measuring spoon as a makeshift melon-baller? Well now you do. Granted, you’ll get melon balls with a not so clean-cut edges, but hey, if it’s going to be submerged in a cold pink-translucent soda that’s going to be topped with a lemony ice cream, I doubt many would complain about melon balls with fuzzy edges.

*Lemon post tracker: 1 post down, 2 to go.

NO CHURN ORANGE-LEMON ICE CREAM (recipe by Raphaelle Peale): 

[ Juice of 1 orange +  juice of 1 1/2 lemons + 150g icing sugar + 580 ml double cream ] OPTIONAL: 3 mint leaves, finely chopped

Grate the zest of the orange and one of the lemons, juice them and add to the sugar. Stir to dissolve the sugar and add the double cream.

Whip everything until it holds soft peaks, and then turn into a shallow air-tight container (of approximately 2 liters) with a lid. Cover and freeze until firm (from 3 to 5 hours).

Remove to soften a bit for 10 minutes before using.

Meanwhile, make your watermelon soda.

WATERMELON SODA: 

[ 1/2 medium watermelon, chilled, plus ½ cantaloupe (optional) + 1/3 cup sugar + 1 tablespoon fresh lime juice + Pinch of kosher salt + 1 cup seltzer ]

Using a melon baller, scoop out 1 1/2 cups watermelon balls (and cantaloupe balls, if using) into a small bowl.Cover and chill.

Stir sugar and 1/3 cup water in a small bowl until sugar dissolves. Set simple syrup aside.

Cut enough watermelon into 1” pieces to measure 8 cups.  Purée melon pieces (not balls) in a blender until smooth; strain juice through a fine-mesh sieve into a large measuring cup or pitcher (you should have about 4 cups juice). Discard solids. Whisk in simple syrup, lime juice, and salt.

Add seltzer to watermelon purée. Divide melon balls among tall glasses. Pour watermelon soda over.

Top with scoops of lemon-orange ice cream.

Serve watermelon float with a straw and a long spoon.

NO CHURN ORANGE-LEMON ICE CREAM (recipe by Raphaelle Peale):

[ Juice of 1 orange +  juice of 1.5 lemons + 150g icing sugar + 580 ml double cream ] OPTIONAL: 3 mint leaves, finely chopped

1. Grate the zest of the orange and one of the lemons, juice them and add to the sugar. Stir to dissolve the sugar and add the double cream.
2. Whip everything until it holds soft peaks, and then turn into a shallow air-tight container (of approximately 2 liters) with a lid. Cover and freeze until firm (from 3 to 5 hours).
3. Remove to soften a bit for 10 minutes before using.
4. Meanwhile, make your watermelon soda.

WATERMELON SODA: 

[ 1/2 medium watermelon, chilled, plus ½ cantaloupe (optional) + 1/3 cup sugar + 1 tablespoon fresh lime juice + Pinch of kosher salt + 1 cup seltzer ]

1. Using a melon baller, scoop out 1 1/2 cups watermelon balls (and cantaloupe balls, if using) into a small bowl.Cover and chill.
2. Stir sugar and 1/3 cup water in a small bowl until sugar dissolves. Set simple syrup aside.
3. Cut enough watermelon into 1” pieces to measure 8 cups.  Purée melon pieces (not balls) in a blender until smooth; strain juice through a fine-mesh sieve into a large measuring cup or pitcher (you should have about 4 cups juice). Discard solids. Whisk in simple syrup, lime juice, and salt.
4. Add seltzer to watermelon purée. Divide melon balls among tall glasses. Pour watermelon soda over.
5. Top with scoops of lemon-orange ice cream.
6. Serve watermelon float with a straw and a long spoon.

  9 months ago       134 notes
  food  drink  watermelon soda float  watermelon  soda  orange ice cream  ice cream  lemon  summer  dessert  food blog  cooking blog  recipe blog  

I’ve always hated it when I get excited after finding a great recipe for ice cream, only to scroll down and see the words “transfer to the container of your ice cream machine and process according to the manufacturer’s instructions.” What if you don’t own one? What if you don’t plan on buying one? Father once offered to buy, but I flat out refused because I don’t trust myself with it - I’d end up making all sorts of ice cream concoction just because I can. Can you imagine durian and jackfruit ice cream? No? Because that was on top of the list of “ice creams to make” if I ever got myself an ice cream maker. 

Don’t worry though, this particular recipe I’m guessing is more familiar to the taste buds and it’s creamy and delicious and requires no ice bucket with salt or churning at all.

At. all.

NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM:

[ 2 cups strawberries, fresh or frozen  + 1/4 cup granulated sugar  + 1 teaspoon cornstarch  +  3/4 cup room temperature, spreadable cream cheese + 1 can (14oz) sweetened condensed milk + 2 teaspoons vanilla extract + 2 cups heavy (whipping) cream, cold ] OPTIONAL: Ice cream cones + a bit of melted dark chocolate.

In a small saucepan, combine strawberries and granulated sugar. Cook over medium high heat until berries soften and release their juices (about 5-10 minutes). 

Dissolve the cornstarch in 1 tablespoon of water and add to thicken and  continue cooking for another 1-2 minutes. Remove from heat and place  in the freezer to cool down quickly (about 10-12 minutes).

In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream.

Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.

OPTIONAL STEP: Take half of the cream cheese mixture out of the bowl and to it add half of the strawberry mixture. Mix thoroughly so it turns a light shade of pink.

Spread half into a baking dish. Dollop with half of strawberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining strawberry syrup.

Using a knife, swirl the syrup into the cream mixture.

Cover with foil and freeze for 6 hours or until firm.

OPTIONAL STEP: To prepare the cones, simply melt some dark chocolate and fill up to 1/4 of the cones. Leave to cool for a surprise chocolatey treat.

NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM:

[ 2 cups strawberries, fresh or frozen  + 1/4 cup granulated sugar  + 1 teaspoon cornstarch  +  3/4 cup room temperature, spreadable cream cheese + 1 can (14oz) sweetened condensed milk 2 teaspoons vanilla extract + 2 cups heavy (whipping) cream, cold ] OPTIONAL: Ice cream cones + a bit of melted dark chocolate.

1. In a small saucepan, combine strawberries and granulated sugar. Cook over medium high heat until berries soften and release their juices (about 5-10 minutes). Dissolve the cornstarch in 1 tablespoon of water and add to thicken and continue cooking for another 1-2 minutes. Remove from heat and place  in the freezer to cool down quickly (about 10-12 minutes).
2. In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream.
3. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.
4. OPTIONAL STEP: Take half of the cream cheese mixture and half of the strawberry mixture. Mix thoroughly so it turns a light shade of pink.
5. Spread half into a baking dish. Dollop with half of strawberry syrup. Top with remaining, untainted cream mixture, spreading evenly. Dollop with remaining strawberry syrup.
6. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.
7. OPTIONAL STEP: To prepare the cones, simply melt some dark chocolate and fill up to 1/4 of the cones. Leave to cool for a surprise chocolatey finishing treat when eating the ice cream-cone.

  10 months ago       504 notes
  food  strawberry cheesecake  ice cream  dessert  summer  food blog  cooking blog  recipe blog  

Cream.cheese.crust. 

Martha Stewart, you have outdone yourself. Really. I’m not going to say much about this recipe (partly because I’ve just spent the last 31 hours in the hospital and am now basically a typing zombie - thank goodness this post was already in the Drafts!), except that this dessert is the shiznick. That is all.

CREAM CHEESE CRUST (recipe from Martha Stewart):

[ 2 teaspoons cold water + 1 teaspoon cold cider vinegar + 1 1/2 cups all-purpose flour, plus more for surface + 1/2 teaspoon salt + 4 ounces (1/2 cup or 1 stick) cold unsalted butter, cut into small pieces +  4 ounces (1/2 cup) cold cream cheese, cut into small pieces ]

Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.

Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap.

Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)

Roll dough into a 12-inch round on a lightly floured surface.

PEACH FILLING:

[ 1 tablespoon fresh lime juice + 1/4 teaspoon ground cardamom + 1 tablespoon cornstarch + 2 large peaches, ripe and fragrant or some canned ones, if you can’t get your hands on the fresh ones + 1 tablespoons brown sugar + 1 tablespoon heavy cream ]

Combine the  lime juice and cornstarch in a small bowl. Slice the peaches about ¼” thin.

In a medium bowl add the peaches, cardamom, brown sugar and the juice/cornstarch mixture. Using your hands, toss to combine.

Pre-heat the oven to 385*

Once the dough has chilled roll out to your desired size. Don’t worry about being neat.Roll out the dough to ¼” thickness.

Place the dough on a parchment lined sheet tray . Arrange the peaches or simply dump them in the center of your dough. Leave 1 ½ inches surrounding the peaches and fold this up on top of them pleating as you fold so that it securely encases the fruit.

Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Chill the galette in the freezer for 15 minutes before baking at 385 degrees for 20 minutes.

CRUST:

[ 2 teaspoons cold water + 1 teaspoon vinegar + 1 1/2 cups all-purpose flour + 1/2 teaspoon salt + 1/2 cup or 1 stick cold unsalted butter, cut into small pieces + 1/2 cup cold cream cheese, cut into small pieces ]

• Combine water and vinegar in a small bowl. Using a pastry cutter or your fingers, cut butter & cream cheese into flour mixture until mixture resembles coarse crumbs.
• Add water mixture in slowly while stirring until mixture just begins to hold together.
• Press dough into a disk using a rolling pin & wrap. Refrigerate until firm, about 1 hour.

FILLING:

[ 1 tablespoon lime juice + 1/4 teaspoon ground cardamom + 1 tablespoon cornstarch + 2 large peaches or some canned ones + 1 tablespoons brown sugar + 1 tablespoon heavy cream ]

• Combine the  lime juice & cornstarch in a small bowl. Slice the peaches about ¼” thin.
• In a bowl add peaches, cardamom, brown sugar and juice/cornstarch mixture. Toss to combine.
• Pre-heat the oven to 385*
• Once the dough has chilled roll out to your desired size.
• Place the dough on a parchment lined sheet tray . Arrange the peaches in the center of your dough. Leave 1 ½ inches surrounding the peaches and fold this up on top of them pleating as you fold so that it securely encases the fruit.
• Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Chill in the freezer for 15 minutes before baking at 385 degrees for 20 minutes.

Enjoy!

  10 months ago       352 notes
  food  cardamom  galette  peach  summer  dessert  food blog  cooking blog  recipe blog  

So I was woken up this morning at the ungodly hour of 6:30 AM (yes, I consider 6:30 AM ungodly on a summer vacation) by someone storming into my room asking for a hair clip. A. Hair. Clip. On normal days I wouldn’t have minded as much but since I went to bed at 3AM, had to wake up again at 4AM for suhoor and only got back in bed again by 5AM, it positively set me in a vile mood. But I was determined not to go about the day being irritated and made these before my morning run in hopes that it’ll somewhat restore some semblance of Zen in me. There is no cooking involved whatsoever (not that I wanted to) and I cut the lime into segments rather than just juicing them. I suppose (one of) the aftereffects of biting into these will be akin to making a lemon-face after a tequila shot, only that it doesn’t leave you inebriated. Of course, you can tweak the recipe just so that it does, should you wish to be. Feel free to swap the jackfruit for other fruits (young coconut flesh is highly recommended!) if it isn’t within your reach.

Lime & Jackfruit Popsicles:

[4 pieces of jackfruit + 1 1/2 cup water + 1/4 cup symple syrup or honey + 6 limes (7 in the picture, I know)]

Cut the jackfruit into small cubes.

Zest all 6 limes to get about 1 tablespoon of lime zest.

Take 4 limes, peel them and cut into segments.

In a small jug, combine the water and lime zest. Leave to stand for 10 minutes.

Add in the simple syrup (or honey) and the lime and jackfruit pieces

Assembly:

Fill the molds until 1/2 filled with the fruit pieces. .

Then pour the liquid mixture into the Popsicle molds until almost filled to the brim. Cover the mold with cling film and stick in the Popsicle sticks (All I can think about is “tongue depressor, tongue depressor” when I look at these sticks. Sigh).

Freeze for about 3-4 hours or overnight until firm. To un-mold, dip the mold into a bowl of warm water for 10 seconds to loosen the edges and pull the popsicles out.  Serve.

Enjoy!

  1 year ago       26 notes
  food  jackfruit  lime  popsicles  summer  food photography  food blog  

This might be a little elaborate for a lemonade, but it’s definitely worth a try. With the month of Ramadhan happening smack dab in the middle of summer, this will make quite a treat for iftar. I made it based on Emeril Lagasse’s recipe, with some minute alterations - I halved the amount of lemon juice because fasting may increase your gastric acidity (pending concrete medical evidence). That, and also because the strawberries that I’m using are known for being deathly sour. If you don’t observe the month of Ramadhan and/or like your lemonade zingy, then by all means use the original amount. I also strain the strawberry puree, just because I wanted the lemonade to be thin and clear rather than being cloudy and thick, which is what would’ve happened if the pulp was included. Again, feel free to stick to the original recipe.

Strawberry Lemonade:

[ 2 cups water + 1 cup sugar + 1 tablespoon grated lemon peel + 1/2  cup fresh lemon juice (from 3 large lemons) + 1 punnet strawberries, hulled and halved + 2 cups cold sparkling water ]

Use a lemon zester or a grater to get some zest and then juice the lemon.

In a medium saucepan, bring the water and sugar to a boil.

Reduce the heat and simmer, stirring occasionally, until the sugar dissolves.

Add the lemon peel and lemon juice, stir, and remove from the heat.

Let cool completely, then strain into a clean pitcher.

In a blender, puree the  strawberries. Strain into a container and set aside.

 Assembly:

[ Lemon-sugar water + strawberry puree + 2 cups sparkling water + crushed ice ] OPTIONAL:  a handful of strawberries, hulled and halved + mint leaves, for garnish.

Into the pitcher with the lemon juice-mixture, add in the pureed strawberries.

Add the sparkling water and stir well. Pour over glasses filled with ice.

Serve garnished with strawberries and/ or mint leaves.

Enjoy!

  1 year ago       457 notes
  strawberry lemonade  strawberry  food  drinks  summer  lemonade  food photography  food blog  

With the kitchen still under renovation, there isn’t really much I can do in terms of cooking. My mum has set up a makeshift kitchen, to somewhat ease the process of waiting, which I won’t even begin to talk about since it horrifies even me. Thankfully though, as with many other summer food, this granita doesn’t require much messing or blipping around to make. As long as you have electricity (or admirable biceps-triceps) to mash the fruit and some source of heat and cold, you too can have this frozen treat to make the summer heat more bearable.

Kiwi Granita (Serves 6):

[ 5 medium sized kiwis + 1 cup water + 1/3 cup sugar + 1 small handful basil leaves ] OPTIONAL: 2 tablespoons lime juice

** I intentionally made this granita a bit sour because I’d planned to serve it with the jasmine tea simple syrup - if you’d rather serve it as it is, then up the sugar to 1/2 cup and decrease (or omit) the lime juice.

Pour the water into a pan and stir in the sugar. Heat on medium until the water boils and all the sugar has dissolved. Set aside to cool.

Peel and cut the kiwi into chunks.

Using a food processor or a liquidizer, blend the sugar-water with the basil leaves and the lime juice (if using).

Add the kiwi chunks and blend until smooth.

Pour into a container, preferably one that is wide and shallow (big surface area + small volume = mixture freezes faster).

Put in the freezer. 

After 30 minutes (or longer, depending on your freezer settings), take the container out and use a fork to scrape the mixture from the outside to the inside. This will create ice crystals.

Return back to the freezer.

Repeat this step for about 5-6 times at 30-minute intervals.

If you’re not serving it straightaway, then cover the container with a piece of cling film and freeze overnight.

Jasmine Tea Simple Syrup:

[ Equal parts of hot water and sugar (I used 1 cup of water + 1 cup of sugar) + 1 tablespoon Jasmine tea leaves ]

Brew the tea in the hot water

Strain it into a saucepan and add in the sugar. 

Heat over medium heat until all the sugar dissolves. Set aside to cool completely before using.

Assembly:

Put 1-2 scoops of granita into a serving glass. Decorate with mint leaves, young basil leaves or lime leaves.

Pour 1 tablespoon (more or less, depending on your preference) of jasmine tea syrup, just before serving.

**You can chill the serving glass or bowl in the freezer before serving, but you don’t have to. Freezing the container just ensures the crystals at the bottom of the glass won’t melt.

Enjoy!

  1 year ago       161 notes
  food  kiwi granita  granita  dessert  summer  food photography  food blog  

Before you read any further, I have to say that this recipe is a bit of a failure. I had made it because I was amused by the last comment  on this grape terrine.

So now you have the choice of ignoring this whole post and just whiz past it, or we can go through what I did wrong and see what could’ve been done better.

Basic fruit terrine recipes consist of fruits set in a solution of gelatin and water or flavoured drinks (fruit juices, champagne, etc), as written in this recipe by Joy of Baking. But because I had intended to submit this as part of the vegan challenge, I swapped the gelatin for Agar powder (made from the components of an algae’s cell wall) which effectively brings us to:

Mistake # 1: Using Agar powder. 

When agar sets, it doesn’t have the elasticity that is required for the finished product to be able to be cut without falling apart. When set, agar is much more firm than jello or gelatin, and in a way, more “brittle” - it crumbles very easily. I would recommend using a gelatin substitute that actually has the texture (or similar to that) of jello. 

And so, moving on with the recipe:

* Prepping the fruits:

There are no specific list of ingredients here, just use any fruits that are in season. I also used some basil leaves.

Peel and cut them to your preference. 

As for the * jelly solution, you’ll need:

[ 2 packets of Agar or any other vegan/vegetarian gelatin substitute + The amount of liquid specified by the packet of your jelly substance + flavourings (sugar, honey, lime juice etc) ]

I’m using basil-infused tea for the liquid in this terrine, which can be easily substituted with any other drinks, in the amount that is required by the Agar-powder packet (which in this case was 3 cups).

Heat up your liquid and cook the jelly/agar/gelatine according to the packaging.

I also added some basil seeds to the liquid mixture just for the sake of texture.

* Assembly:

Prepare some ice cold water in a container nearby.

Take an 8x4 inch loaf pan.

Pour a layer of jelly mixture and dip it in the cold water to set. then layer your first fruit.

Pour some of the jelly mixture on the fruits so that they’re submerged.

Mistake # 2: Overcrowding the fruit. 

I used too much fruit slices in one layer, therefore the jelly mixture cannot seep in properly in between the spaces (or lack thereof). As a result, when cut, the fruit pieces falls off from the terrine because they’re not suspended properly in the terrine. Definitely space out the fruit pieces so that they’ll actually be able to move around as they float.

Keep repeating this step (fruit, jelly, fruit jelly) until you’ve filled the container.

When you get to the last layer, make sure that all the fruit pieces are submerged - push down or take some out if you have to. 

Then chill in the fridge for at least 3 hours.

To unmold, either place in hot water or use a hair dryer to loosen the terrine from the sides of the loaf pan.  Invert onto your serving plate and unmold.  If not serving immediately, return to refrigerator. 

Enjoy! (I guess?) :D

  1 year ago       122 notes
  terrine  dessert  summer  fruits  food  food photography  food blog  foodwish