Leslie, that fudge sauce is great on banana ice cream, too. To make the ice cream, just push frozen bananas (remove peels before freezing) through a juicer with the homogenizing blank inserted or thaw the bananas a little and puree until smooth in a food processor. That is the only ingredient -- bananas! It is yummy plain or with other toppings, like the fudge sauce from Kristina's brownies.
I have two new recipes I like:
Mediterranean Collard Greens
4 collard leaves, washed and the center vein removed
Roll the leaves like a loose cigar and cut them in 1/4 inch slices. While they are still rolled, cut down the middle of each roll. Place the strips in a bowl and add
1 1/2 teaspoon olive oil
1 1/2 teaspoon fresh lemon juice ( I add 1 Tablespoon)
1/8 teaspoon salt
1/4 chopped red pepper
1 Tablespoon chopped olives (I leave them out. I don't like how they taste)
Some raw pinenuts.
Some golden raisins (optional)
Pour the dressing over the other ingredients. Stir really well to coat all. Keep the dish of greens on the counter for several hours, stirring occasionally. The marinate will soften the greens and make them more like cooked greens. This dish is really yummy.
Carrots with Moroccan Spices
2 peeled carrots
1 1/2 teaspoon olive oil
1 1/2 teaspoon fresh lemon juice
1/8 teaspoon salt
Dash cinnamon
Dash cumin
Dash cayenne
Dash black pepper
Slice the carrots very thin on a mandoline slicer or with a very sharp knife. Pour on the marinate and stir really well. A dash is really all you need of the spices, so don't overdo it! Keep on the counter for several hours and stir occasionally.
These are fun recipes and I like them a lot. It is about the only way I can eat collards. I really enjoy them this way.
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Ginger Mint Fruit Salad
This Is my favorite fruit salad!!
For ginger syrup
1/2 cup honey
1/2 cup thinly sliced fresh ginger left unpeeled
For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
2 tablespoons small mint leaves
Preparation
Make syrup:
In a heavy sauce pan, heat honey and ginger over med. heat until it is almost at a boil*, stir constantly. Just before it boils lower the heat and simmer 10 minutes, stirring occasionally. remove from heat and let steep 15-30 minutes (the longer you steep it the more potent the ginger flavor is). Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.
Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.
*To make this raw, blend raw honey with a little water (enough to make it syrupy) add ginger and let sit overnight. pour through a sieve into a bowl and discard ginger.
I actually keep the ginger and chew on it when I want a treat.
For ginger syrup
1/2 cup honey
1/2 cup thinly sliced fresh ginger left unpeeled
For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
2 tablespoons small mint leaves
Preparation
Make syrup:
In a heavy sauce pan, heat honey and ginger over med. heat until it is almost at a boil*, stir constantly. Just before it boils lower the heat and simmer 10 minutes, stirring occasionally. remove from heat and let steep 15-30 minutes (the longer you steep it the more potent the ginger flavor is). Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.
Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.
*To make this raw, blend raw honey with a little water (enough to make it syrupy) add ginger and let sit overnight. pour through a sieve into a bowl and discard ginger.
I actually keep the ginger and chew on it when I want a treat.
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2 comments:
These sound excellent. I'll have to try them. I am also interested in the mayo. It's just like my recipe only uses water instead of oil. I like the oil, but it's expensive, so this will be a good substitute. I'm excited to see you in a week or two.
The banana ice cream was delicious. We ate it with brownies, thanks for the idea Ruth.
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