Why not give this beautiful recipe a try, it is so simple to prepare, healthy, tasty , gluten-free and quite impressive? I love making baked eggplant as a side dish, it is a wonderful accompaniment to a main meal.
1 large eggplant
2 cloves garlic (minced)
Cream cheese, you could use full fat, medium fat or even fat free( smooth)
2 fresh figs _ sliced or quartered
A few cherry tomatoes (halved)
Good quality olive oil
4 tbsp balsamic vinegar
1 tbsp brown sugar, preferably raw organic sugar if available
Kosher salt to taste
1.Halve the eggplant and score diagonally carefully, now scatter minced garlic over the eggplant halves and brush with olive and sprinkle with salt to taste. Place the eggplant skin side down and bake for 30-40 minutes at 180 degrees.
2. Heat 3 tbsp olive oil in a skillet, over a medium flame and toss in halved cherry tomatoes, cook for about 3-5 minutes or until tomato skin blisters, you can season lightly with salt and freshly cracked black pepper. Remove tomatoes and set aside in a bowl. Add vinegar and sugar to the pan, and return to a medium flame. Bring to a slight boil and remove from heat.
3. When the eggplant is ready, slather cream cheese liberally over and top with tomatoes and fresh figs, bake for 8-10 minutes at 180 degrees. Finish off by drizzling balsamic reduction, you could also drizzle olive if desired. Garnish with fresh or dried chives.
This vegan raspberry gelato is quite intense and pure, it has a clean texture and a beautiful colour.
There is no single recipe for making gelato, my absolute favourite is one that is fruit -based, the best gelati are made using only the finest ingredients, so use seasonally fresh fruit. The good news is that you don’t require an ice-cream maker, you can easily make gelato at home.
Let’s get started!
320g fresh raspberries
1 can full fat coconut milk
1 Tbsp maple syrup or more to taste
Dry roasted pistachios for topping.
Add fresh raspberries, coconut milk as well as maple syrup into a blender and blend until nice and smooth.
Now pour the mixture into an air-tight , freezer-safe container and freeze until frozen completely.
When frozen, cut the mixture into cubes , which makes it easier to blend. Add cubes into a food processor or blender and blend frozen pieces, it should have a soft serve consistency.
Transfer the gelato mixture into an air-tight, freezer-safe container and freeze for about 3-6 hours. Allow to thaw for 10-20 minutes and serve.
Store leftover gelato in a freezer-safe, air-tight container for 1-2 weeks.
Remember to use coconut milk at room temperature.
Thought For The Day!
Light and Blessings
https://happytummydiaries.com/wp-content/uploads/2019/05/IMG_20190516_1145471.jpg46083456Nichola Govenderhttps://happytummydiaries.com/wp-content/uploads/2018/10/Happy-Tummy-Logo1.pngNichola Govender2019-05-24 14:55:132019-05-24 14:55:16Raspberry Gelato With Dry Roasted Pistachios
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