Bellini Pops

The combination of ripe summer peaches and Prosecco makes for a sweet frozen treat that tastes a lot like the popular cocktail.

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Ingredients:

4 medium ripe peaches peeled, pitted, and chopped
3/4 cup granulated sugar
2-1/4 tsp. fresh lemon juice
1-1/2 cups Prosecco

Directions:

1. Stir the peaches, sugar, and lemon juice in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes. Most of the peaches will have broken down, with some softened chunks remaining.
   
   
2. Transfer the mixture to a blender and blend until smooth. Add the Prosecco and blend briefly to incorporate it. Let the mixture cool to room temperature and then refrigerate until cold.
   
   
3. Divide the mixture among ten 3-ounce pop molds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours. Insert craft sticks and freeze until firm, at least 6 hours more. When ready to serve, unmold or peel off the paper cups.

Chocolate Tofu Pops like Fudgesicle

I just bought Popsicle molds from Japan Home and I'm trying to make full use of it. So far I have made milk coffee, milk tea, pure honey, ribeina and milk pops. I would really love those creamy ice pops and chocolate pops where I used to eat at 40¢ each when I was younger.

I'm not picking on someone when I decided to do this pops but cream is way too expensive and a girl needs more healthy proteins and keep it low fat too :P

TOO BAD FOR YOU BUNNY....

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Ingredients:

1/2 cup silken tofu
1/2 can coconut milk/milk
1/4 tsp vanilla flavoring
2 Tbsp cocoa powder
1/4 cup sugar/honey

Directions:

Combine all ingredients in a food processor or blender, and blend until smooth.
Pour into ice molds and freeze.

Egg Pressed Bread Sandwich

This is a crappy entry for the day. Its so simple to make that anyone can do it with their eyes closed , but it is also the favorite thing to be done in my kitchen these days.

I bought a Kenwood SM360 sandwich/griller/waffle machine i think early this year. :D was thinking of making waffles at home all the time. Waffles was a disaster.. -_-

I had to make them into pancakes later....

I guess making waffles is either out of the question or I'm simple too stupid to know how to make nice waffles. :(

Since then, I only use the griller/panini function on this machine which i love it to bits! Its a staple for breakfast and suppers nowadays. Everyone loves it and the machine has been on the kitchen counter like forever.

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Ingredients:

• 2 eggs
  
• 2 slice of cheese
  
• 4 slices of bread (use nice bread)
  
• butter for bread
  
• cooking oil for egg frying

Directions:

1. Preheat the griller and butter the bread while you are at it. Press the buttered bread with the griller once you see the green light on the machine.
   
   
2. While the bread are being toasted, fry egg as you like. Put them aside once you are done.
   
   
3. Arrange the cheese, eggs and top with another toasted bread and you are done.

*Reason I do not press the sandwich in the griller because I don't like to clean up the grill when the cheese melts. my method above will also melt the cheese properly. :D

Lots of troubles these few days

Work wasn't as smooth sailing as I wanted to these days. As the most junior staff here in the team, I'm back at the receiving end of the line of work again. Making things worst would be the long line of pple to "approve" the design that is done by me.

I guess it just part of life. I'm just working for the paycheck of mine, not for interest. Til then, just listen to whatever others wants me to do.

Mum's back in hospital due to lung infection and also kana "qi" by some of her sisters.

ONE NASTY ASS even called her to scold/accuse her on a "crime" of making her lose face. Names shall not be mention here.

I really want to earn enuff $$ to send my parents to some place where they can enjoy their retirement and never have to see those jackass relatives of mine anymore.

I intent to make them severed all tie with them and live my life as I like.

DON"T EVER COME TO ME OR MY FAMILY FOR ANYTHING ANYMORE!!! ALL ARE NOT WELCOME AS ALL ARE SAME TYPE OF PPLE.

Watermelon-Mint Ice Pops

4 cups cubed watermelon(seedless)
1/3 cup sugar
1/3 cup mint leaves
juice of 1 lime



Place all ingredients into a food processor or blender then puree. Pour the mix into your molds and freeze!

Strawberry Yoghurt Ice Pops

Ingredients:

A pack of fresh strawberries, washed and hulled

6 packs of yoghurt

Honey to taste


Directions:

Place strawberries and honey into a blender and blend until it becomes smooth. Pour over a fine strainer and discard the seeds.

Mix in yoghurt and stir until well combined. Pour into ice pop mold and freeze.

Coconut Pops

Coconut Pops

Ingredients: Makes six 8-ounce pops or eight 6-ounce pops

•1 1/2 cups milk
•1/2 cup sugar
•1 teaspoon pure vanilla extract
•3 cups coconut milk, homemade or canned; or 3 cups coconut water (see note below)
•2 cups fresh (best) or dried shredded coconut

Step 1: In a saucepan, combine the milk and sugar and stir over low heat for 5 minutes to dissolve the sugar; be careful not to scald the milk. Stir in the vanilla extract and let cool to room temperature.

Step 2: In a bowl, combine the coconut milk or coconut water, the shredded coconut, and the milk and vanilla mixture.

Step 3: Pour into the pop molds. Insert the sticks. Freeze for at least 6 hours.

Step 4: Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds. Enjoy this coconut delight.

Variations:

Coconut & Banana Pops: Replace 1 cup of the coconut with 1 1/2 cups mashed ripe bananas. Add the mashed bananas in step 2.

Alice Medrich's Sicilian Chocolate Gelato

Sicilian ice cream! What luck to find something rich and delicious that is also relatively low in fat, at least compared with the ice cream we are accustomed to. Sicilian gelato is made with neither eggs nor cream, only milk with a little cornstarch to provide a pudding-like thickness. The chocolate flavor will reflect the type and quality of cocoa that you use; a high quality natural cocoa has much more complexity and liveliness than Dutch-process, but you can use either.

If you have ice pop or Popsicle molds, Sicilian gelato makes a better Fudgsicle than any you may remember.

Use the best cocoa, natural or Dutch-process.
Makes about 1 quart

Ingredients

3 cups whole milk

2/3 cup sugar

¾ cup premium unsweetened cocoa powder (natural or Dutch-process)

1½ tablespoons cornstarch

Procedure

In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.

Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a bowl. Scrape the cocoa mixture into the hot milk. Cook stirring constantly, until the mixture thickens and bubbles a little at the edges. Boil gently, stirring, for 2 minutes longer. Scrape into a bowl and let cool. Cover the mixture with plastic wrap (when cool) placed directly against the surface and chill overnight.

Freeze according to the instructions for your ice cream maker. Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.

Recipe by Alice Medrich.

White Sangria Mocktail

If you knew me well, you know I love to drink. :D

It’s been a while since I touched a drink I like or went out with friends for a drink since some of them can't drink. On top of this, my family has 2 non-drinkers and my sisters are not fond of bitter wine. So it not like I can open a bottle of wine and finish it myself. My sisters and I especially love Sangria because it tastes sweet and citrus. White Sangria is a flavorful wine punch combining fresh fruit and juices with white wine. So this mocktail was created so it can be shared with everyone! :D

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4 cups White Grape Juice

1 tablespoon Lime Juice

1 cup White Peach purée (*optional)

1 blt Sprite / Soda water

1 orange, sliced

1 cup White Grapes, halfed

1 cup White Peach, sliced

In a pitcher, mix white grape juice and lime juice together. You can mix in white peach purée together. Stir in orange,peach and grapes slices. Place the pitcher in the refrigerator and let the sangria sit for at least 1 hour (and up to 4 hours).

Just before serving add Sprite and ice cubes.

Strawberry Citrus Vodka Splash

2 strawberries
1 sprig of mint
3/4 ounce light agave nectar, such as Wholesome Sweeteners
1 3/4 ounces citrus vodka
3/4 ounce lemon juice

In a shaker, muddle together mint and strawberries, then add the remaining ingredients. Shake vigorously with ice for 20 seconds. Pour entire contents of shaker into a tall glass. (Include all of the mint and strawberry pulp.)
Serves 1.

Arnold Palmer & Lemonade

Arnold Palmer (an easy, classic favorite!)

5 oz lemonade
5 oz iced tea

Mix and serve in a highball glass over lots of ice!

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Sweet & Refreshing Homemade Lemonade

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

Combine sugar and one cup of water in a small saucepan, then bring to a boil and stir until the sugar is dissolved. Allow the syrup mixture to cool, then cover it and refrigerate until chilled.

Combine the chilled syrup, lemon juice (freshly squeezed or the store-bought, ready-made version), and 7 cups of water in a pitcher. Garnish with lemon slices and enjoy!

*For extra-sweet lemonade, increase sugar to 2/3 cup.

Citrus Cream

•2 ounces fresh orange juice
•1 ounce grapefruit juice
•1/2 ounce Simple Syrup
•1/2 ounce grenadine
•1 ounce heavy cream

Shake all the ingredients with ice and strain into a London dock glass.

Lavender Lemonade

•1/3 cup water
•1/3 cup lavender honey
•2 1/2 tablespoons Simple Syrup
•1/4 cup Monin brand ginger syrup (see Tip, below)
•3/4 cup fresh lemon juice (from about 4 lemons)
•1/4 cup ginger ale
•2 cups chilled water
•4 lemon wedges for garnish


In heavy medium saucepan over medium heat, stir together water and honey until honey dissolves. Simmer 5 minutes, stirring occasionally. Remove from heat and cool.

Fill 4 tall glasses with ice. In cocktail shaker filled with ice, combine lavender-honey syrup, simple syrup, ginger syrup, and lemon juice. Cover, shake vigorously, and strain into glasses. Add ginger ale and water. Stir, garnish with lemon wedge, and serve.

Placebo

•1/4 cup Monin brand Granny Smith apple syrup (see Tip, below)
•1/4 cupSimple Syrup
•1/2 cup fresh lime juice (from about 4 limes)
•6 tablespoons fresh lemon juice (from about 2 lemons)
•1 1/2 cups ginger ale
•4 lemon wedges for garnish

In cocktail shaker filled with ice, combine first 4 ingredients. Cover, shake vigorously, then strain into 4 tall glasses. Add ginger ale and stir. Garnish with lemon wedges and serve.

Tip: Monin syrups are available at www.monin.com.

Lemon Verbena Soda

•1/4 cup water
•1/4 cup sugar
•10 fresh leaves lemon verbena
•4 cups chilled club soda or seltzer

In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Simmer 3 minutes. Remove from heat, and add lemon verbena. Let steep 10 minutes, then strain. Fill 4 tall glasses with ice. Divide syrup among them, pour in club soda, stir, and serve.

Green Tea Granita

6 Mighty Leaf Organic Spring Jasmine Tea Pouches
3 Cups water
4 Tablespoons honey
1/4 Teaspoon ginger powder
A pinch of salt

Pour boiling water over tea pouches. Steep for 5 to 6 minutes. Add honey, ginger, and salt to taste. Stir until dissolved. Pour into an 8 by 8 shallow pan and place in freezer. Fluff mixture with a fork every 30 minutes until the mixture is fluffy and icy. The Granita should be ready to serve in 2 to 2-1-2 hours. Serve individual portions in margarita glass. Serves 3 – 5.

Mighty Leaf African Nectar Arnold Palmer

2 Cups water
4 Mighty Leaf African Nectar Tea Pouches
4 Cups of homemade or your favorite lemonade

Bring water to a boil and pour over tea pouches. Brew for 5 to 7 minutes and let cool. Pour tea into an ice cube tray and set in freezer. Fill Tea on Tap carafe with iced tea cubes and lemonade. Serves 3 – 5.