Skip to main content

Blog Picks : Frozen Strawberry Yogurt

Do you get amazed by the amount of food blogging facts I don't know. Take this example. For a long time, I had no idea who David Lebovitz is. And for a really long time after that, I had him filed away as "that icecream book guy". It's only recently that I discovered this American in Paris as not just a culinary genuis, but also someone whose writing style I enjoy.

The very first recipe I bookmarked when I was reading David's blog was Strawberry Frozen Yogurt. And with strawberries season about to end in Bombay, and the summer heat about to set in, this was a perfectly simple recipe to make.



Slice 400 gms strawberries into small slices. David tossed them in a bowl with 2/3 cup sugar, but I remembered just in time that the strawberries here are sweeter so I reduced the sugar to less than half (around 3 tbsp). In around an hour, when the sugar had dissolved, blend the strawberries with a cup of yogurt and juice of half a lemon.

I don't have the fancy Cuisinart icecream maker that Mr. Lebovitz owns so I used the time tested way of icecream-maker-less souls : freeze the yogurt for an hour, beat it for a few seconds in a blender, freeze and repeat twice. By this time, your yougurt is nicely creamy and icicles won't form when you freeze it for a few hours.

I'm sending this lovely yogurt over to Priya who is hosting FIC - Pink/Rose this month.

Comments

notyet100 said…
yummy pick,.Simran,..:-)
Priya Suresh said…
Wow wat a superb dessert..looks gorgeous...thanks for sending FIC Rose..
Bharti said…
I can just imagine how flavorful that is Simran. I love David's blog as well.
Rachel said…
I could do with a scoop of that in this hot climate now
Anonymous said…
Can i have some from yours please??Mumbai is so hot now,will surely need some more Cool things now ,that my sanity hangs by thread in this sweating season ;-)
Chitra said…
looks yumm,i am drooling here:)
Suparna said…
Hi Simran,
Great looking dessert! it's really simple also. u've got it perfect :) nice click ...got me drooling :) Thanks for the recipe.
TC
Anonymous said…
That pic...so yummy!!! :-)
CurryLeaf said…
Lovely and perfect.Love the way you chose apt dishes.I do visit David blog and am always in awe of it.

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...

Potato Naan

I know what you see up there is a naan. But let's pretend for a moment we are making bread. For I had bookmarked this recipe for potato bread a zillion years ago. And that's what I set to make. Chopped and boiled 100 gms potatoes until they are soft. Mashed them along with 3/4 cup of water they were boiled in. While the potatoes were boiling, I added a tsp of sugar to 1/4 cup warm water, then sprinkled a tsp of yeast and let it proof for 10 minutes. To the potato/water mix, I added a cup each of whole wheat flour and plain flour, 1/2 tsp salt as well as the yeast. Once everything was mixed well, I put the dough on a flour-dusted surface and kneaded it for 10 minutes or so. It was a fairly wet dough, but got it to get smooth. Oiled a large bowl and put the dough in it to rise to double it's size. By the time the first rise ended after an hour or so, I didn't want the bread. I wanted a naan instead. And if someone deserves to throw a tantrum after days of sniv...

Dukkah

Talk about myths busted. I went to Dubai planning to buy zat'ar, the fragrant herb and spice mix. And Dukkah, the interesting blend of nuts and spices. Not sumac, because I still have a pack left in my fridge. So zat'ar was easy - every Carrefour supermarket had that one. But no one had dukkah and I was like, how can they not have dukkah? It's a middle eastern thing, right! But well, they don't sell dukkah in Dubai, so I came back and armed with recipes from 10-odd blogs (all roughly the same), I set to make my own. The key to making dukkah is : line up all your ingredients, toast each of them separately in a heavy non-stick pan till they are fragrant and lightly roasted, then put everything in a blender and grind coarsely. This is your dukkah. Now dip your bread in olive oil, then dip it in dukkah and indulge. A final word of warning: this can be highly addictive. And finally, my list of ingredients: 1/4 cup almonds 2 tbsp coriander seeds 1 1/2 tbsp sesame...