…although not really but still delicious.
Mango Lassi for me throws me back to my time in Vienna where all we did was practice Yoga, cycle through the city, try every italian ice cream maker we could find & eat amazing meals including Mango Lassi.
A Buddhist monk from the Himalayas once got me into a chili eating competition. No need to say that I lost. Mango Lassi to the rescue! My version is nothing as sophisticated as the original.
A ripe mango, some kefir & water blended together to me is perfection.
The perfect drink for the summer & to kill the heat from spicy food.
I am not the only health nut in the family. I am not sure if I successfully passed the bug on or if it was passed to me by growing up in a home with an always busy kitchen. I like to think that I brought a healthy twist to the food tradition.
So that’s me, one foot strongly rooted in Luxemburg, the other always checking where to go next.
Today was my last family friday afternoon (fun time with nice & nephew) before the summer traveling begins. I am getting ready to meet lovely yogafriends in different parts of the world. A friend wrote to me today that to her we seem to be a little tribe of yoga nomads…
Yes we are & it’s a real treat!
I love cooking or assembling food in different kitchens while on the road and this week’s recipe for popsicle ice cream is one I will take with me this summer.
It’s beyond easy and you can choose between strawberries & raspberries or mix both together. Berries are the exception because they combine well with dairy. For other fruits this is not true. Together fruit & dairy are not well digested.
Blend the berries and pass the puree through a sieve (not too fine) to remove the seeds. Add a couple of tablespoons of yoghurt to the mix. I find that this is delicious as it is, if you want more sweetness feel free to add some honey or stevia (any sweetener you feel ok with). Freeze!
I made this for dessert for a party where I am not certain about people’s taste. Most people seem to like this one:) finger’s crossed.
1st the dough:
85g icing sugar
1/2 vanilla pod
125g butter at room temperature
25g of ground almonds
4g of salt
Mix it all together in the kitchen robot and put in the fridge for a couple of hours. Then roll it out 3mm thick, put it in the baking dish (18cm diameter is good for this one, if it’s smaller the filling will run over).
This dough has to be “picked” with a fork so it will stay even as you bake it “blind”.
Blind baking is baking the dough without a filling but with beans or lentils on top to keep the dough even. You should put baking paper between the dough & the beans since otherwise they will find a way into the dough…
Bake for 20 minutes at 190°C.
While the dough is baking prepare the filling.
Fot the filling:
5 untreated lemons
80g melted butter
Grate the peel of 5 lemons. They have to be bio / organic / untreated, all you can get since you are using the skin as well as the juice here. When you grate the peel it should only be the thin yellow layer of it. The white layer underneath will make your dessert bitter.
Mix well together the grated peel, the juice, eggs, sugar & melted butter.
When the dough comes out of the oven take off the beans you used for the “blind baking” and pour the lemon mixture on the dough. I recommend doing that as close to the oven as possible or even in the oven, since it’s not that easy to get this liquid filling back into the oven:) I haven’t been that clever earlier!
Bake for another 15 minutes. Take out, leave to rest and when cooled off put it in the fridge for another couple of hours before serving.