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DYI Featured FOOD Recipes Tutorial

Chill Out – with ICE CREAM DIY

self made ice

 

Vegan ice cream

This recipe is tried and tested by many of my friends and family and even though its vegan ice cream it’s really hard to realize due to its really creamy consistancy. It doesn’t contain any sugar so it’s really healthy too.

 

This portion is designed for two big scoops of ice cream

1 banana

handfull of blueberries, blackcurrants or strawberries

honey- optional

 

Blend all ingredients and freeze. It coudn’t be easier. Stir from time to time but dont freeze hard. If frozen hard remove from freezer for 5 mins and serve.

ice cream

ice pop blog

Creamy vanilla ice cream

Ice cream is one of those things that you think it’s tastier and easier to buy rather than make your own. But once you make it, you will realize that it’s much tastier than the ones from the market. This is a fantastic recipe that doesn’t require fancy equipments and doesn’t need a lot of time. Just add vanilla, cocoa, watermelon or other fruits to get your desired flavor.

 

2 eggs

300ml whipping cream

100g sugar

1 spoon of warm water that was previously boiled

 

In the first bowl, beat egg whites with half of the sugar, in the second bowl, double cream and in third egg yolks with remaining sugar and water(beat until white). Gently fold all three mixtures and transfer to freezer in plastic box. Cover with kitchen foil and freeze for 12 hours.

 

water melone ice

Ice lollies with fruits

Ideal for summer days fruit ice pops that you’ll not be able to get in shops. Made simply with water and juice.

250 ml of water

250 ml of favourite juice 100%

1 spoon of sugar

juice of half of lemon

seasonal fruit

ice lollies trays or actimel containers with ice cream sticks

pop sickle

Mix juice with water. In a pan stir sugar and lemon juice and bring to boil. Let it cool and mix with juice mixture. Into the ice cream trays insert fruit. Cover with juice mixture. Insert ice cream sticksand freeze for few hours until solid.

 

If you fancy colourfull ice lollies without fruit use 3 different juices eg orange, cranberry and crushed mint with water or squashed banana. Follow instructions above. Add juice one into the trays and freeze. Then juice two and freeze again, then juice three.

 

ice cream blog

 

DYI FOOD Recipes

DIY Green Juice for a Burst of Energy

green drink ddd

My Little Daily Green Juice

I have been drinking this every morning for the past couple of days, and thought I would share it with you you all. It is really easy to prepare.

  • 1 Apple, seeded
  • Handful of kale leaves
  • Handful of fresh spinach
  • 1 lemon
  • Add some cinnamon for flavor
  • If you like you can add a banana for natural sweetener
  • Add chili peppers to give it an extra kick
  • Stick it all in a blender and add some ice cubes

This is the perfect juice to give you a burst of energy and perfect for detoxing. Enjoy!

xoxolisa

FOOD Recipes

How to make Swiss Bircher Muesli

One of my favorite afternoon snacks or “zvieri” is Bircher Muesli. Some consume it in the morning, while others like to have it as a snack. It’s a dish based on raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, mixed with milk, soy milk, yogurt or fruit juice

Zvierie =  Zvieri is the break and snack in the afternoon. Traditionally around 4Pm (“vieri” is “four”). It’s common in Switzerland, but only called “znüni” and “zvieri” in the Swiss German part.

A Healthy Tradition

Bircher Muesli was created over a century ago by Swiss doctor, Maximillian Bircher-Benner, as part of a healing therapy for his patients. The key to original Bircher Muesli is to soak it overnight to achieve a chewier consistency. This improves the digestion and the absorption of this nutrient-dense muesli.

This is how you traditionally make a Swiss Bircher Muesli  (1 Person)

1 TS Oat
3 TS Water
1 TS Milk
2 Grated Apples
1/2 Orange Juice
1 TS Grated Nuts

Soak the oatmeal for twelve hours, then add the juice of an orange, milk and mix it all together. Peel and grate the apples and add the nuts.

If you like you can also add raisons and bananas at the very end… et voilà!

And for my German speaking friends … 🙂 auf deutsch… weil ich heute gut launt bin… 🙂

1 EL Haferflocken
3 EL Wasser
1 EL Milch
2 Äpfel, geriebene
1/2 Orange, der Saft davon
1 EL Nüsse, geriebene

Die Haferflocken zwölf Stunden mit dem Wasser vorweichen,
Haferflocken mit dem Saft der Zitrone und der Milch gut verrühren. Die Äpfel mit Schale und Gehäuse dazu reiben. Zum Schluss dann noch die Nüsse darüber geben… et voilà!

xoxolisa

FOOD Recipes

In the Kitchen: Zürcher Rahmgeschnetzeltes with Mushrooms

Zürcher Rahmgeschnetzeltes is hands down one of my favorite dishes.

I often have a craving for food from Switzerland, which is unfortunate when I realize that it’s not available in Los Angeles. (Except if I find a specialized Swiss restaurant!)

I thought maybe you would like to try a new dish and play in the kitchen cooking “Zürcher Geschnetzeltes”.

zurcher rahmgeschnetzeltes

Preparation

Time: 40min.  

  1. veal for zuercher geschnetzeltesCut 600g of Veal in small bite size pieces.
  2. Clean the Champignon/ Mushrooms and cut them in small slices.
  3. Chop the onion in tiny little pieces (however much you like)
  4. Use a large size skillet or any other pan with a high rim. Heat up your skillet and wait for your butter to melt in the skillet.
  5. Brown your veal on all sides. (Remove the veal from your pan and keep it warm on the side)
  6. Use the same skillet to brown your mushrooms and then add the onions and let the onions get soft.
  7. Now add the white wine and reduce the heat on your skillet.
  8. Cover the pot and let it cook for about 5min.
  9. Now you can add your veal to the skillet , and turn up the heat a little, add your cream to the whole mix and add salt & pepper.
  10. Finish with a sprinkle of parsley for some decoration at the end.
  11. Let it set for  2-3 Minutes and then serve immediately.

 

 You can serve it with Rösti or also Spätzli (will be covered in an other post soon!)
One of my favorite dishes ever since I was a little girl. Well, if i think about it, I am still a little girl at heart … ❤️️

Picture: stechl, via Badische Zeitung

En guete,

xoxolisa