Before I begin posting regularly, I thought you would like to know a little about me. Let me reveal to you the mysterious persona, who is writing to you and is, hopefully going to shower you with many delicious (and nutritious) recipes and wonderful foodie reviews. Who knows, I may even sneak in a give-away or two, but that is what you have to look forward to.
Well, I suppose I had better start with my name. Yasmin. No, not Jasmine. I am not the Princess from Aladdin as glamorous and thrilling as it may sound. Yasmin. Hello again!
As you will probably find out soon enough, I am an avid reader. If you were to ask me what my idea of a relaxing, Summer afternoon is, the answer would be: Reading an old, classic novel in the garden with a refreshing drink and a healthy snack. Don't worry! You'll find recipes a-plenty here on the blog. Many of which will be sugar-free, no added sugar, dairy-free, gluten-free and so on. If you hadn't noticed, and you will, I love to experiment and I often have new, enticing ideas, which leads me onto this...
I am currently studying BA English and Creative Writing at University. I have wanted to be a Writer for a while, now, and what better way to develop those imaginative skills than to take this exact course, where I will be able to experiment all the more? If you would like to hear about my what I'm up to, in terms of the course, or you would like advice about going to University from time to time, I would be delighted to hear from any of you. Either comment below or email me and I will reply as soon as I am able.
Now, who would like a recipe? What for, you might ask? Well, this one is for Ice Cream, but with an intriguing twist.
Hands up, who has ever poured the liquid from a tin of chickpeas? Black beans?
Did you know you can use that liquid, instead of egg whites, to make glorious meringues, macarons, cakes and even ice cream? There is a whole community dedicated to perfecting the art of these vegan delights. If you would like to know more, the link to the group will be added at the bottom of this post. If, for any reason, you cannot consume egg-enriched goods, you no longer have to suffer the longing for the zesty crunch of Lemon Meringue Pie or the delectable texture of a fruity macaron.
As for Ice Cream, why, you could sit down to a bowlful in a matter of hours. Simply follow this recipe and it will magically appear before you in all of it's heavenly goodness.
Raspberry and Mint Chocolate Ice Cream:
Ingredients:
Aquafaba,the liquid from 1 tin of chickpeas
4 Tbsp of sweetener (I used Xylitol)
50g of Mint Chocolate, grated or chopped into small pieces (You can leave it chunky or make chocolate flakes, depending on your preference.)
A few handfuls of raspberry, frozen or fresh, pureed or whole.
Instructions:
2.) Add the desired amount of sweetener until the mixture is smooth, but still holds stiff peaks.
3.) Add the raspberries, while continuing to whip. If you would like a rippled effect, take half of the mixture out and set aside before adding the fruit.
4.) Add the chocolate pieces and mix until evenly distributed.
5.) Spoon the raspberry and the plain mixture into a tub and mix gently to create a swirled effect, if desired.
6.) Freeze until it has solidified and has a similar texture to ice cream. It will be slightly softer than regular ice cream, but it will be easier to scoop out.
7.) Serve as soon as possible.
I found that the airy nature of the Aquafaba (chickpea liquid) gave the overall results a texture closer to sorbet than Ice Cream, but if you prefer it creamy and more like traditional ice cream ,you could always add milk or yoghurt of your choice. I cannot vouch for the outcome as I have not yet tried this, myself, but if you do, I would love to hear what you thought.
Of course, feel free to experiment with the flavours as well. I'm planning on attempting a Dark Chocolate Cherry next time.
If you were interested in the group based on Aquafaba experiments, successes and failures, here is the link: https://www.facebook.com/groups/VeganMeringue/?fref=ts
You will have to request admission, but they're always happy to accept new-comers, who are eager to join in on the excitement.
Thank you for reading my first official blog post. If you would like to comment on anything, please do so, below.
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