A Smoothie Morning

Sometimes when I don't know what to make for breakfast, I blend. I usually make green smoothie for the hubby and I to take to work. But for weekends and public holidays like yesterday, I tend to try something different.

I've been trying thinking of an unusual recipe for a smoothie. And then it hit me: black sesame! I then googled it and found that it has been done by others but it's not that popular.

Anyway, here are two types of breakfast smoothies from yesterday. One fruity and bright coloured for Emma, and a black one for the adults.

The ingredients for the Mango, Banana Smoothie are:

1 mango
1 banana
some yogurt
a bit of honey
a splash of soy milk

Then you just whizzz.. everything in the blender.

Teddy likes it. It was Emma's idea to use him as a prop!

For the black sesame smoothie, the ingredients are:

2-3 tbsp of roasted and ground black sesame seeds
1 banana
soy milk

I roasted the seeds the night before and ground them in the morning. I didn't add any honey because the soy milk was the sweetened type.

If you notice the coloured paper in the photo above, it's actually done using ice-painting. Here's the artist for the paper, and the assistant art director for the photo-shots!

Mango Peach Ice Cream

We had a short holiday in Bali recently. It was lovely to ride around Ubud, especially around the countryside. What was surprising however, was the number of gelato stalls around. My daughter had a grand time trying out the variety of pink "ice cream". Yes, she only wanted the pink ones.

This is her, enjoying her strawberry sorbetto.

She still wanted ice cream when we got back to KL. So I made a batch of fruity ice cream.  Made from fresh mango and canned peaches, it has a slightly tangy taste which we both love.

 



 

This ice cream can be made successfully without an ice cream machine. Here is a recipe:

Mango Peach Ice Cream

Ingredients:
1 can evaporated milk
1/3 cup castor sugar
1 mango
2 canned peaches (4 halves)

Instructions:

1. Chill the milk in the fridge overnight.

2. Pour the milk into a large mixing bowl and whip until fluffy (about double the volume).

3. Add in sugar and continue beating.

4. Place the bowl in the freezer for an hour.

5. Puree the mango flesh and peaches with a small amount of the syrup from the can .

7. Pull out the bowl from the freezer and whip for 1 minute, adding the fruit puree.

8. Refreeze and whip again after about an hour . Repeat 3 to 4 times.

9. Place in a container with a lid and store in the freezer.

10. To serve, remove container from the freezer for about a minute before scooping.

 

Enjoy!