Tag Archives: cream

Creamy Broccoli Soup – Guest Post for Sujatha

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Couple of months back my friend Sujatha from SpicesNTreat asked me for a guest post, I happily accepted:-)

It took me a while (more than that;-)) to send her the recipe. With my LO running around my legs its difficult to capture pictures and draft. The moment I take the camera he comes behind me:-) Luckily my friends understand my position and do not mind the delay.

I have 2 more posts pending to be sent for my friends, hope I will manage to send it soon:-)

Coming back to this guest post, Few words from Sujatha about her space

“My blog is all about simple and interesting vegetarian recipes and related stories”

Creamy Broccoli Soup

Hop on to her space for the recipe:

http://spicesntreats.blogspot.com/2015/01/creamy-broccoli-soup-guest-post-by-vidya.html?m=1

Creamy Broccoli Soup

Ingredients:

Broccoli – 1, big cut into florets

Onion – 1/2, thinely sliced

Garlic – 1 pod

Potato – 1, small peeled and cut into big chunks

Water – 2 cups

Butter – 1 tsp

Olive oil – 1 tsp

black pepper – to taste

Kosher Salt – as needed

Heavy whipping cream – 3 tbsp

Cheese – 3 tbsp

Method:

  • Add oil and butter to the pan, and when its hot add onion and garlic, sauté till the onions are translucent
  • Add broccoli and potato and sauté for 2 -3 minutes. Add water and cover the lid. Cook till the vegetables are fork tender and switch off. Let it come to room temperature. Put the vegetables in a mixie/ blender along with little vegetable stock and puree them to a smooth texture. Keep the remaining vegetable stock in the pan

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  • Transfer the puree to the same pan containing vegetable stock, mix well. Add salt, pepper, and cream. Cook in low heat to avoid curdling. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup

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My Notes:

  • Instead of broccoli, cauliflower can also be used
  • Instead of cream, milk can be used
  • If you decide to go vegan, use avocado for the creamy texture and replace butter with oil
  • Instead of kosher salt, regular salt can also be used

Strawberry Frozen Yogurt

Before trying Frozen Yogurt, whenever I heard of it, I was a bit hesitant to taste. I used to wonder how fruits would taste with yogurt. When  we stayed in hotel once, they served berry yogurt for breakfast. Hubby being a frozen yogurt lover, tasted it, but it was a big no for me. One day I happened to taste frozen yogurt without knowing what it was (Hubby told me it was ice cream). To my surprise I loved it and couldn’t believe the fact that I liked it. Though I was cheated, I was still happy to taste a delicious dessert;) Now a days Yum Yos frozen yogurt is our favorite spot. I have recreated a simple yet tasty version with sour cream.

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Strawberry Frozen Yogurt

Ingredients:

Strawberry puree – 1cup

Sour Cream/Hung Curd/yogurt – 1cup (I used Sour cream)

Powdered Sugar – 1/2 cup

Vanilla Extract – 1/4 tsp

Nuts – 1 tbsp chopped, for garnish (I used Almonds and Pistachios)

Method:

  • Puree the strawberry. Add sour cream, sugar and vanilla extract to the blender and blend well

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  • Cover and freeze for atleast 4 hours. Then take it out and blend the mixture again until soft. Freeze again for 2 hours. Then break the crystals and blend it again until soft. More beating results in a smoothier and creamier texture
  • Repeat a couple of times until it becomes creamy and soft. For the last time alone, do not freeze it, just refrigerate it for best creamy results. Garnish with chopped nuts.

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My Notes:

  • If you are using hung curd, hang the curd for atleast an hour until all the excess water drops out. If your hung curd has water, then the frozen yogurt will have crystals and will not be creamy
  • Adjust sugar according to your taste
  • Lemon juice can be added if you are using hung curd, to make it tangy
  • Instead of strawberry you try frozen yogurt with mango too, or any seasonal fruits

Mango Ice Cream

My addiction to mango reflects in my posts 🙂 Guess this is my last Mango Recipe for this season (Hoping so as I don’t have any other mango recipes in my archive). Having tried some recipes with mango, I finally tried ice cream.

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Mango Ice Cream

Preparation Time : 10 min | Freezing Time : 9 hours | Serves : 3

Recipe Category: Dessert

Ingredients:

Mango Pulp – 3/4 cup

Heavy Whipping Cream -3/4 cup

White Sugar/Brown Sugar/Jaggery/Maple Syrup/Honey – 4 tbsp (I used white sugar)

Milk Powder – 3 tbsp

Milk – 1/3 cup

Method:

  • In a mixing bowl, add the whipping cream and whip it to stiff peaks
  • Add milk powder, sugar and Milk to whipping cream and combine well
  • Add Mango pulp to the mixture and mix well

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  • Cover and refrigerate for at least for 3 hrs. Then blend it  and freeze again. Repeat the process after 3 hours to break the crystals. Freeze it for 6 to 7 hours. Better the blending, nicer will be the ice cream texture

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Check my other Mango Recipes,

Mango Mousse

Mango Kulfi

Mango Halwa

Mango Milkshake