Blackberry Yoghurt Pistachio Ice Pops

Blackberry Yoghurt Pistachio Ice PopsYesterday 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

 

Ingredients:

230 g blackberries

100 g Greek yoghurt

0.3 dl milk

50 g honey

15-20 g chopped pistachios

 

Recipe:

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.

 

 

Orange Arugula and Pistachio Wheat Salad

Orange Arugula and Pistachio Wheat Salad 1.1 Since the beginning of the year I have been eating more or less lightly. I feel encouraged to continue and that’s why I have come up with this Orange Arugula and Pistachio Wheat Salad. Continue reading

After a milestone birthday party this last Saturday, I had not energy on Sunday to stand for too long in the kitchen but I wanted something light and fresh in taste. Unfortunately this year seem like the fondue and other Swiss melted cheese meals are not present. I know I have already talked about the weather in my last post but our environment is so important, and I am worried about such high temperatures and crazy weather. Last year, despite not really having summer weather, it was recorded as one the warmest (if not the warmest) years. At least the warm weather continues for the next few weeks, being outside celebrating carnival time will be more enjoyable… especially when, like some of my friends, it’s almost a celebration marathon: each weekend, from Friday to Sunday plus the week of the carnival of Bellinzona.

 

 

Orange Arugula and Pistachio Wheat Salad

 

Recipe for 4

Prep time: 15 min

Cook time: 10 min

 

Ingredients:

300 g precooked wheat

3 organic blood oranges

2 generous tbsp. chopped parsley

2 handfuls arugula

3 tbsp. olive oil

1.5 tbsp. balsamic vinegar

4 tbsp. roughly chopped pistachios

Boiling water

Salt and pepper

 

Recipe:

Trim the extremities of the blood orange. With a knife peel the skin of the orange following the contour with the blade of your knife. Cut the orange segments by slicing along the membrane of the fruit. Cut each segment in half. Repeat with the other oranges.

Bring two times the volume of wheat in salted water to a boil. Add the wheat along with the orange peel of 1 orange. After 10 minutes remove the pan from the fire, drain if necessary and remove the orange peels.

While the wheat is boiling make the dressing by mixing the olive oil, balsamic vinegar, salt and pepper. Add the dressing to the wheat while it’s still warm. If you want you can either let the wheat cool or serve it straight away (with the rest of the ingredients of course).

In a bowl mix the wheat with the parsley, the oranges and the arugula. Sprinkle the pistachios on top and serve.

Mini Pistachio Pavlovas with Double Cream and Blackberries

Mini Blackberry and Pistachio PavlovaMeringues make me merry. I just love their texture and taste and here in Switzerland, in the Gruyère region it’s custom to eat them with double cream and the pairing is heavenly. Continue reading

Meringues remind me of soft white clouds, not like the grey ones we have been having above our heads during this whole summer. I made these pavlovas the day before yesterday and when I began making them the rain was pouring down and I actually discovered that it’s harder to make consistent meringues when the air contains 100% humidity… besides being a truly annoying weather. I have had to whisk my eggs twice because the fist time the preparation was way too runny and it didn’t hold the shape. The second time I made them the result was better and finally they held in shape. The good thing is that my boyfriend is also a huge fan of meringues so I served them after dinner to soften the confession that I didn’t wait for him to watch the fourth season of Game of Thrones 😉

Mini Blackberry and Pistachio Pavlova 1

 

Mini Pistachio Pavlovas with Double Cream and Blackberries

 

Makes 6 pieces

Prep time : 20 min

Cook time : 1 h

 

Ingredients :

3 egg whites

150 g sugar

150 double cream

30-35 g finely chopped pistachios

250-300 g blackberries

 

Recipe :

Heat oven at 110°C.

Whisk the egg whites to a peak, from here start adding the sugar one tbsp. at the time and mixing for 3-4 seconds between each addition. Once the preparation is glossy but still stiff, add 20 g of the pistachios and fold in gently. Line a baking tray with oven paper and drop six round shaped meringues and shape them so that they are a little raised at the borders. Cook in the oven for 1 hour.

Remove the meringues from the oven and leave them to cool.

Take the mini pavlovas and evenly spoon in the double cream, on top place the blackberries and finally sprinkle the rest of the pistachios on top.