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smoothie

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! ๐Ÿ˜‰

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 ๐Ÿ™‚

xo
C

Wanna keep in touch? Why not like me on Facebook by clicking here, or follow me on Twitter by clicking here ๐Ÿ™‚

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Scrambled eggs with wilted spinach

Scrambled eggs with Wilted Spinach (and a Cherry Slushie – only 3 ingredients!)

Uncategorized February 16, 2011

I’m continuing my love affair with scrambled eggs. Flecked with parsley flakes, salt and butter, I am eternally yours.

Although it may be difficult to believe, I’m always trying to come up with new ways to stick fruit and vegies into my diet. I often get bored with steamed greens and wilted spinach is quickly becoming a fast favourite. Prep for this is so incredibly easy, too. No pesky peeling or chopping, just a quick wash in the sink and then onto a pan with a teensy bit of garlic and oil and bam, instant side dish of veg. It also goes so beautifully into scrambled eggs.

Scrambled Eggs with Wilted Spinach (serves 2)

  • 4 eggs
  • 1 tablespoon of butter (no margarine here, folks!)
  • 2 good handfuls of washed baby spinach leaves
  • seasoning, dried parsley flakes (optional)

Heat a non-stick fry pan over medium heat. Melt butter, crack eggs into pan and stir until scrambled. Season and add parsley if using and add spinach. Stir egg and spinach egg mixture until eggs are cooked and spinach has just wilted. Serve on well toasted bread (just the way I like it!). No need to butter the bread as the flavour of the butter in the eggs will flavour the toast just beautifully.

Wash this gorgeous breakfast down with a cherry slushie ; which is so simple to make that it’s.. well, it’s patently ridiculous.

Cherry Slushie (serves 2)

  • 1/2 a cup of frozen, pitted cherries
  • 5-6 cubes of ice (depending on how icy you want it. this turned out preeeetty icy so you may wanna knock it down a notch)
  • 1.5 cups of milk (you can use whole or light or skim or soy or rice or almond or goat…. i promise, you can use whatever milk pleases you!!)
    Method

Blend all ingredients together in a blender, pour into a tall glass and drink with someone absolutely delightful (it makes it taste better… I promise!) This is basically a simpler version of my fave cherry smoothie which I have been enjoying on a regular basis now, but have yet to post about. Promise that one is coming (when I can sit still and photograph it for long enough instead of drinking it straightaway!) I don’t like to add extra sugar to this, but if you feel it needs just a bit more sweetness, you could add a dollop of honey to the blender after tasting. A tablespoon of vanilla extract wouldn’t go too far astray either, that would result in a cherry-vanilla slushie…. mmm.

Enjoy!

xox

Christine

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