Blueberry Semifreddo Ice Cream

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These were made about 2 months back on the spur of the moment, when I found all the ingredients ready in my kitchen.  Once done, I made no efforts whatsoever to note the recipe source, except that it was a cooking blog that I follow.  Big mistake, I follow like 1000+ cooking blogs plus mine.

Within a week, the webpage link to the recipe on my internet browser was taken over many times by other delicious links.  I finally realized that I had lost the source, when the “back” button on my browser never landed me correctly on the recipe page.  I am suspecting that the browser had probably crashed during one of the days, and the link disappeared, along with many others that I never had the chance to try out.

I vaguely remembered that I made it with banana, coconut and blueberries.  Turned out the original recipe called for strawberries.  No wonder google could not help.

The hero this time? My Pinterest account.  Unknowingly, I had saved the page all along; the surf and pin action has become so natural that I am unaware of it.  This episode of the information/recipe overload is bound to repeat itself.  And as I am typing this, I have 9 other tabs opened : wondering what to cook for dinner tonight and next week, where to visit over the coming long weekend, which chocolate cake look more enticing : this or this?

In the meantime, I am just glad that I have started this little digital journal for my projects and recipes.  Now if only I spend more time typing them out.  I still have some photos of a simple roast potato dish and a DIY staycation idea in my SD card.  The potato recipe is still somewhere to be dug out, while long weekends that would have suited the staycation article I have in mind, have come and gone.  Maybe I should make a note on these 2 first, before I start surfing for more inspirations.

And here’s the ice cream recipe that was lost and found.


RECIPE : BLUEBERRY SEMIFREDDO ICE CREAM
Adapted from here
INGREDIENTS  :
- 1/2 cup frozen blueberries
- 1 large banana, ripe
- 1 - 2 tablespoon honey, depending on the sweetness of the banana
- 1 tablespoon lemon juice
- 1 can coconut cream (13oz/384ml), chilled overnight
- 1 teaspoon vanilla extract

INSTRUCTIONS :

01. Puree the blueberries, banana, honey and lemon juice in a blender till smooth.
02. Scoop out chilled coconut cream into a large bowl, and whisk till fluffy.
03. Mix in vanilla extract.
04. Fold in the fruit puree.  It doesn’t need to be well mixed.
05. Pour into a container, cover with foil, and freeze till set.

Hoen Kwe (Mung Bean Kueh)

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Keep seeing this flour on the supermarket shelves everywhere, the simple recipe is conveniently printed on the packaging.

It took me less than 15 minutes to stir and boil the mixture into a starchy consistency, after which I proceed to scrape (pouring was not impossible) it into a 6 inch cake pan to cool, and subsequently chilled before serving.

Easy Milkshakes

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These may not be correctly termed as milkshakes, more like ice blend or 冰沙.  But a favorite brownie store serve us their signature milkshake this way.  We love the fact that they are slower to melt, take longer to savour, plus we love slurping crushed ice that tastes of rich chocolate milk.

Freeze your favorite full cream chocolate milk (we used UHT ones which are creamier that is great for this recipe) in ice cube trays the night before, you’ll yield one serving per tray.  If you do not have enough ice cube trays, freeze them in a few batches to make more than one serving.

To make, just blend these frozen milk cubes for a few minutes in the blender till you get finely crushed ice.  Pour the crushed ice into glasses.  Slurp, … opps I mean, serve immediately.

Works great with strawberry milk too, see last photo.

Nutella Lava Mug Cake

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Make a Nutella Lava Mug Cake, the easiest way to enjoy Nutella other than licking a spoonful of it direct from the bottle.

Chocolate chips are added into the batter before baking for the a gooey, molten chocolate center effect.


NUTELLA LAVA MUG CAKE
Adapted from Plateful
Makes 4 cakes with small ramkins, or 2 cakes with jam jars
INGREDIENTS :
- 4 tablespoons self rising flour, sifted
- 3 tablespoons caster sugar
- 1 medium egg
- 3 tablespoons Nutella
- 3 tablespoons milk
- 3 tablespoon olive oil
- Chocolate chips, for the 'lava'

 INSTRUCTIONS :

01. Combine all ingredients, except chocolate chips, in a bowl.
02. Whisk with a fork until mixture is smooth.
03. Divide the batter evenly between 4 small ramkins.  Fill up only 3/4 or less, otherwise it will overflow while cooking in the microwave oven.
04. Then tip in 4-6 chocolate chips into each cup and push them into the batter with the fork until completely submerge.
05. Microwave on high power for anywhere between 30 seconds to 3 minutes, depending on the microwave wattage.  My 1000W microwave took 30 seconds for small ramkins, and about 50 seconds for the jam glass jars/mug.  The size of the cake/container will affect the cooking time too.


 ++ Notes To Self ++
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To know how long it takes for your microwave oven to cook the mug cake, watch the cake while it is cooking in the oven.  The cake will reach a “dramatic rise” stage when it is about to be done.  Once that happens, give it another 5 seconds, the texture should be just nice; moist and not too dried out.
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I used Nestle Toll House Semi-sweet chocolate morsels
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