Recipes and Tips for Foodies like you!

Strawberry Mango Smoothie

Mango season is upon us. This is definitely my favorite time of year. We still have tangerines and strawberries in season, and with this little overlap I am happy. Do you have a favorite fruit, or are you like me that changes with the season? Now, I am waiting for some of the mangos to ripen enough to make a blueberry mango smoothie. Or maybe a blueberry mango and tangerine… See? The possibilities are endless. I had to start off with this Strawberry Mango Smoothie. I just had no choice. Too much deliciousness not to share.

Last week was crazy and this week a bit irregular because of Holy Week break, but I have been keeping true to my word: smoothie or sit down for a proper breakfast. Lately it’s been more of taking the smoothie to go, since I’ve been busy at work, but glad also I’ve been going to yoga. Yoga is good. Specially the afternoon class twice a week.

I am working my way through a cookbook to see what goodies I can make for TFK. I think we need a proper cake or cookie soon. Don’t you think so? Let us know if you guys are looking for a particular recipe!

Ok back to our smoothie, this is as always, very easy and I found this recipe at Two Peas and Their Pod. Like Maria mentions in her post, if you want to thin down the smoothie you can always add water or milk. I did add a little bit, but not because it was too thick, but because I like it thinner than the usual smoothie. Enjoy!

Kitty

Strawberry Mango Smoothie

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Lemon Blueberry Cake

There’s something that it has become my thing. My birthday thing. I love to bake my own cake. And something else that has become my thing… Make it a citrus flavored cake. As soon as I saw this Lemon Blueberry Cake recipe popped up on Pinterest, I knew it was the chosen one for me to bake. Like Sally, who originally shared the recipe, puts it: it is a sweet lemon layer cake with juicy blueberries with a delicious (but not overly sweet) cream cheese frosting.

The cake kept great for a couple of days, but after you’ve sliced it, make sure you store it in the fridge covered, so it won’t dry up. I took the hint from Sally as well, and baked it in three different pans, that way I wouldn’t have to slice the cake into three layers. I used frozen blackberries, and it worked perfectly! Just make sure to coat them with all-purpose flour as the recipe states.

The cake was a hit. With a sweet and tangy flavor, this Lemon Blueberry Cake was definitely the favorite dessert. Since I was using frozen blueberries, I didn’t use them for garnish, but instead golden-colored sanding sugar. If you have blueberries, raspberries or strawberries they would look gorgeous!

Kitty

Lemon Blueberry Cake

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Dragon Fruit Smoothie

With everybody getting back into the city after enjoying a couple of days off during Holy Week, it’s time to get back into the Smoothie habit and enjoy the summer produce. Remember that we went to Saúl Farmers Market? We got our hands on some gorgeous golden dragon fruit. This type of dragon fruit is yellow on the outside, and has white flesh inside. I knew there were two types of dragon fruit, or pitayas as we call them, but turns out there are 3 types of dragon fruit:

  • White-fleshed Pitaya with red-skinned fruit with white flesh, and it’s the most commonly known.
  • Red-fleshed Pitaya, it has red-skinned fruit with red flesh.
  • Yellow Pitaya, the one we show you here, and it has yellow-skinned fruit with white flesh.

To cut it, you do it lengthwise and then with a spoon you can scoop out the flesh. Since dragon fruit is so juicy, you don’t need to add more water or juice to the smoothie, but ice to make it cold. I had my dragoon fruits on the kitchen counter, so they were at room temperature… Ice was needed. I added a pear and the result was perfect! I know you will enjoy it!

Kitty

Dragon Fruit Smoothie

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Blackberry & Peach-Mango Yogurt Ice Cream Duo

Who said that you need an ice cream maker to make ice cream? With this method, you can make your own yogurt ice cream (or Frozen Yogurt, as it is its proper name) with a food processor, but it takes a little bit longer. You need to make it, freeze it, re-pulse it in the food processor and freeze it again. Hey, waiting a little time makes more sense to me than spending $80 on an ice cream maker. Not that I don’t want it. Of course I do.

Now, lets talk about the benefits of making your own ice creams: You add fresh fruit, honey and yogurt. Nothing else. Nothing you can’t name. Three magic ingredients that open up so many possibilities! Initially, I was only going to make the Blackberry Yogurt Ice Cream, but then I saw the peaches in the freezer and the mangoes in the counter. It was a sign from above. I found two great recipes!

After I made them, I tasted both ice creams for sweetness and they were perfect. After freezing them and about to pulse the ice cream into creaminess again, I tasted once more, just to find that they were not as sweet as they were the day before. I talked with Helga later that day and she mentioned that the sweetness is lost a bit during the freezing process (because of all the ice), so it was better for me to add more honey later on. Both recipes have been adjusted to show the final amounts of honey used.

Both recipes called for sugar, but I replaced it with honey. We still have some of that gorgeous organic honey we were gifted a month ago, so I am squeezing the last bits of sweetness from that bottle. Now, why the double pulsing on the food processor? Well, turns out that since we don’t have an ice cream maker, that mixes the fruit and dairy while keeping it cold, we are doing it separately. So, when freezing for the first time, we can gain some ice on top of the ice cream (that’s why we covered the top with plastic wrap as we do it with custard), and we need to incorporate that ice with the rest of the ice cream.

See? This is extremely easy and fun. I still can’t get pass the color of the blackberry yogurt ice cream. It’s just too gorgeous.

Kitty

Fruit & Yogurt Ice Cream Duo

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