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Berry Banana Froyo & Strawberry Lassi plus a giveaway!

Competitions, Recipes October 14, 2013

It’s been a while between recipe posts folks! So what better reason to kick back in the kitchen and start creating some cooling down treats other than this intense heat Sydney has been having lately. And what better time to make a bunch of pink recipes other in October for Breast Cancer Awareness? This month, I’ve teamed up with SKI to make these two pink recipes and also have a great giveaway for my readers!

Did you know that breast cancer is the most common cancer in women in Australia? It is also the second most common cancer to cause death in women after lung cancer (source: Cancer Council Australia). Breast cancer is so common in Australia it is difficult to escape having a close relative or knowing of a friend who has a close relative who has suffered from this awful disease. As ladies it’s definitely something we all need to watch out for ourselves by doing regular checks at home as well as regular check-ups at the doctor’s. For info about checking yourself out at home, visit this link here.

So, knowing all that, I think that breast cancer research and support of breast cancer patients is definitely a cause that I want to support! The people at SKI Yoghurt are currently pledging to ‘build a nurse from yoghurt’ by donating $350,000 to fund a McGrath Breast Care Nurse in the local community and, to show their support for raising Breast Cancer awareness, have tinted their yoghurt packs pink for October!

SKI Yoghurt have also sponsored today’s giveaway, where one lucky reader can win a set of pink silicone Scullery kitchen utensils (pack valued at $47.73). The pack includes a spoon, grater, whisk brush, spatula, slotted turner and tongs. The stylish Colori silicone range of utensils are highly heat resistant, feature ergonomic handles and are designed to be used on non-stick surfaces. The Colori range features food grade silicone which is soft to touch, easy to grip and fingerprint resistant.

You can enter by simply leaving a comment below about your favourite way to enjoy yoghurt and you can also earn bonus entries (see below).

a Rafflecopter giveaway

You know me and I love simple, so what’s more simple than recipes with only two ingredients that are a snap to put together? All you need is a blender/food processor, some yoghurt, bananas, milk and you’re set to make both of these cool-down treats.


Start out with some ripe, spotty bananas.


Peel and chop.


Pop into ziplock bags and seal. Freeze overnight.


This is what you’re after.


Place bananas (about two cups frozen banana chunks) into food processor.


Whizz until creamy and soft serve-like (by the way, if you haven’t tried making this at home before, you are missing out! It’s the perfect vegan one-step ice-cream — super creamy and totally versatile!)


Measure out one cup of strawberry yoghurt (or more if you want a more intense flavour) and spoon into food processor. Whizz for another 20 seconds or until fully combined. I added a few drops of pink food colouring to intensify the pink colour, but you can leave this out if you wish – it’s a more natural colour that way.)


Straight from the food processor, it has the thick, creamy consistency of soft serve. It was a rather hot day that I made this on so it was even a tiny bit softer than this, so I decided to pop it into the freezer to harden up a bit (but of course it’s still enjoyable at this stage!)


And here you go, post freezer!

Two-Ingredient Berry Banana Froyo

Author: CookingCrusade.com
Makes: 3-4 servings of frozen yoghurt
Time to prepare: Bananas need to be frozen overnight, but this takes about 10 minutes to put together. Easy!

Berry Banana Froyo

  • 3-4 ripe bananas
  • 1 cup strawberry yoghurt (I used SKI Strawberry Yoghurt)
  • optional: a few drops of rose pink food colouring to make it extra pink! or three hulled strawberries if you have them would work well too!

Equipment needed: freezer, food processor

Steps

  1. Peel, chop and freeze bananas in ziplock bags overnight.
  2. Remove bananas from the freezer and place in processor bowl. Process until creamy.
  3. Add 1 cup of strawberry yoghurt and pulse for 20 seconds until well combined. Serve as soft serve creamy consistency or pour into a freezer friendly container and freeze for up to 6 hours to harden to scoopable consistency. Serve with sprinkles! 😉

Sprinkles optional!

Two-Ingredient Strawberry Lassi

Author: CookingCrusade.com
Makes: 1 serving (doubles or triples nicely for extra servings if needed.)
Time to prepare: 1 minute

Strawberry Lassi

  • 1.5 cups strawberry yoghurt (I used SKII)
  • 3/4 cup milk of choice (I used soy, but feel free to use cow’s, rice, almond etc.)
  • optional: a few drops of rose pink food colouring to make it extra pink! or three hulled strawberries if you have them would work well too!

Equipment needed: blender

Steps

  1. Pour yoghurt and milk into blender and pulse for about 1 minute or until smooth and creamy. Pour into a glass and serve.

Enjoy these summery treats and I hope you have a fabulous week! It’s my last week as a single lady and I will be enjoying it 🙂

xo
C

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Macadamia Pesto

Recipes June 17, 2013

Is there anything better than fresh homemade pesto? The jarred stuff can be useful in a pinch, but in my opinion, it pales in comparison with the real stuff. Plus it’s usually filled with preservatives and probably all kinds of other things you wouldn’t normally put in your food, so making it from scratch is much healthier too!

I had a good amount of macadamias stashed away at home (thanks to Australian Macadamias) and thought I’d try substituting macadamias for the usual pine nuts — I was really happy with the results! Macadamias are generally cheaper than the pricey pine nut too, which makes this homemade pesto a little easier on the wallet to produce. I really enjoyed the extra crrunch and texture the macadamias gave to this recipe, which was quite a bit chunkier than your every-day pesto sauce and a nice change.

As per the usual pesto recipes, this recipe is unbelievably simple to put together. Just a few every day ingredients thrown together in the food processor, pulsed, and then it’s ready to be eaten in a variety of ways: with fresh steaming pasta, as a dip or even on toast with a fried egg on top (see below for my list of ideas for how you can use this incredibly versatile recipe)!



Macadamia Pesto

Author: CookingCrusade.com
Makes: Just over a cup of pesto
Time to prepare: 5 minutes

Macadamia Pesto

  • 1 cup loosely packed basil leaves
  • 1/2 cup raw macadamias (unsalted)
  • 3 garlic cloves, peeled
  • 1/2 cup parmesan cheese, sliced, or grated
  • 1/4 cup macadamia oil (or you could use olive oil or another mild flavoured oil, such as soybean or rice bran)

Equipment needed: a food processor

Steps

  1. Place all ingredients into food processor bowl and pulse until chunky. Serve.

You could also try toasting your macadamia nuts prior to blending for a bit of extra flavour.

This pesto is fantastic stirred through freshly cooked pasta or gnocchi, but there are lots of to her ways you could use up leftover pesto! Why not try:

  • Adding a spoonful to your scrambled eggs in the morning
  • Spreading some on toasted bread, then topping with fresh garlicky chopped tomatoes for a twist on your classic bruschetta
  • Stirring through a few spoonfuls to freshly cooked risotto
  • Adding to a cheesy sauce (for basil macaroni and cheese, or in a bechamel sauce to layer between your lasagne)
  • Whip with softened whipped butter to make flavoured pesto butter – great on toast!
  • Serve as an accompaniment to meat like steaks, baked chicken breast, fish fillets or serve with steamed veggies
  • Use as a sandwich spread with your fave sandwich ingredients, or for wraps
  • Whip with cream cheese, or as a dip for crackers or veggie sticks

And I’m sure there are many more creative uses for pesto out there. Let me know if you have any other ideas!

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