Yesterday I was in my bathrobe and I noticed how without moving despite having just showered, I was already feeling hot and sticky… yup, humidity is a really annoying thing. Continue reading
Remembering I had received some ice pop moulds, when I went to do the groceries I took the opportunity to buy some fresh fruits to make these Yoghurt Blackberry Pistachio Ice Pops. In one day I ate four of them and each was as good and as refreshing as the next one. So now I have a pleasurable solution to sticky weather; the next thing will be how to get rid of the flies that, with the cows grazing in the fields have just swarmed in every house… should someone have a great solution to this problem, I’m a taker!
Blackberry Yoghurt Pistachio Ice Pops
Recipe for 4 pieces
Prep time: 10-15 min
Refrigeration time: min. 4-5 hours
230 g blackberries
100 g Greek yoghurt
0.3 dl milk
50 g honey
15-20 g chopped pistachios
Place the blackberries in a blender and puree them. If you want a smooth result pass the liquefied blackberries through a small holed sieve (I didn’t do it). Add 20 g honey and whisk until all is blended together.
In another bowl pour the milk and the remaining 30 g of honey. Whisk to combine the two ingredients and then add the Greek yoghurt.
Take your ice pop moulds and fill them to a third with the blackberries, add about ½ tsp of the pistachios, then add 1/3 of the Greek yoghurt, another layer of pistachios and finally a last layer of blackberries.
Place the moulds in the freezer for a minimum of five hours.
Last week my friend Simo went for a quick visit to her brother and when she came back, along with a bottle of Dolcetto d’Avola she brought along a large pack of artisanal grissini made by her brother who is a baker back in Italy. Thank you Simo. With the heat of the summer I don’t always feel too hungry so I ended up eating this dip with the grissini as a meal with a small glass of white wine. I sat on the terrace overlooking my garden and while I was munching on these treats I watched a tutorial on how to do my make up in a different way as on Friday I’m attending the opening party for the Ascona Jazz Festival. I admit it, make up isn’t my strong point.
To make this dip I looked up in my Flavour Thesaurus book which always has great ideas for combining different kinds of food. Since arugula comes from the same family as watercress I told myself I’d try this combination. Come to think of the end result I guess this creamy dip could also work well as a dressing for a salad, maybe with tomatoes…
Arugula and Walnut Dip
Prep time: 5 min
30 g arugula
150 g Greek yoghurt
2 tbsp finely grated Parmesan
2 tbsp olive oil (+ more to drizzle on top at the end)
4-5 dry roasted walnut kernels
1 spring onion (white part only)
Salt and Pepper
Cut the spring onion into chunks.
In a food processor finely blend the walnuts first, then add the arugula, the spring onion and the olive oil.
Mix the whole with the Greek yoghurt add the grated Parmesan cheese and season with salt and pepper to taste. Serve with fresh bread, raw veggies or grissini (like I did)