Peanut butter ice cream

I usually make ice cream in my churner but that requires some forethought and planning and since this was a last minute decision I went will a ‘no cook’ ice cream. 

image

Basic ice cream recipe with peanut butter
A simple 'no cook, no churn' dairy free ice cream
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Ingredients
  1. 1 box dairy free cream
  2. 4 eggs separated
  3. Half cup caster sugar (I use sugar replacement to make it diabetic friendly)
  4. Splash of vanilla
  5. Any addition you like I.e.
  6. Peanut butter
  7. Crushed biscuits
  8. Fruit
  9. Chocolate
Instructions
  1. Whip egg whites until soft peaks form.
  2. Slowly add in sugar and blend gently.
  3. Add egg yolks and vanilla.
  4. In a separate bowl beat cream until about double in size.
  5. Combine both bowls together.
  6. Gently fold in your addition. I used about 3 tablespoons of sugar free smooth peanutbutter.
  7. Place in freezer proof dish, cover well and freeze for at least 2 hours.
A Bit of This A Bit of That http://gnatj.com/

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Pumpkin!

My mommy in law sent me a recipe for pumpkin bread and last night I finally managed to make it.

The original recipe called for 3 cups of sugar and white flour. Since Paul is diabetic I switched things around a bit so he could also enjoy it.

When I started writing up this post I realised that I had only taken a quick picture of the breads before going into the oven.

bread

The loaf I brought to work went so quickly I didn’t have a chance to take a picture either. So I asked Paul to take a quick picture and send it to me.

Why I was surprised when he didn’t just send a quick cell phone pic is beyond me. I know better.

What follows is the gorgeous styled photo shoot he did.

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

And now for the recipe.

Pumpkin Bread
Yields 2
Yummy, sweet pumpkin bread
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 2 cups cooked, mashed pumpkin
  2. 2 cups sugar replacement (original recipe calls for 3 cups sugar)
  3. 1 cup oil
  4. 4 eggs
  5. 2/3 cup water
  6. 1 and 1/3 cup white flour
  7. 2 cups wholewheat flour (original recipe was all white flour)
  8. 1 and 1/2 teaspoons salt
  9. 1 teaspoon nutmeg (I didn't have so I left it out)
  10. 1 teaspoon cinnamon (I didn't actually measure, I just poured a whole lot in)
  11. 2 teaspoons baking soda
  12. 1 cup chopped nuts (I used almonds since that's what I had on hand)
Instructions
  1. Heat your oven to 180C.
  2. Prepare 2 bread tins.
  3. Cook your pumpkin and then drain and mash it.
  4. Add all the ingredients to a large mixing bowl and mix until well combined.
  5. Split the mixture between the 2 tins.
  6. I kept a little back and used my 4 teeny tiny little miniature bread tins, just for fun.
  7. Bake for between 45 minutes to an hour. I stuck with Hilary's suggestion of an hour (I put the mini tins in for the last 20 minutes).
Notes
  1. Enjoy hot out the oven with melted butter.
  2. Its equally as good, cold the next day.
A Bit of This A Bit of That http://gnatj.com/

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#ZombiePrompts – Whats in my handbag?

I’ve done this before, take a look here and here.

IMG_5280 (1)

 

I currently have the following items in my bag:

  • Wallet (the Knomo wristlet purse from the first handbag post above, a little worse for wear but still going strong).
    • My ID
    • My bus/train card
    • Various store club cards
    • Bank Card
    • Medical Aid cards for me and the kids
  • ₪1 in coins (now in my wallet).
  • House keys.
  • Cell charger and adapter.
  • Headache and tummy ache pills, just in case.
  • A broken plastic ring that I told Faith I would try fix.
  • 3 random pieces of paper.
  • A card with 4 hairbands on it (I tend to lose or break them at an insane pace and I cannot have my hair loose).
  • Sunglasses (when they are not on my face).
  • Deodorant because its hot as hell and I don’t want to stink.
  • A bottle of water because its hot as hell and I don’t want to dehydrate.

Not so much stuff and I’m pretty proud of myself for not having too much junk in there either.

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I downloaded, deleted and re-downloaded Pokemon Go.

Firstly, I totally missed out on the original Pokemon craze. I just never saw it/got into it and had no idea what it was about or why it was so popular.

When Pokemon Go was released there was a lot of hype, naturally, and it looked interesting and easy. Also, I walk a lot since I don’t have a car and it seemed like something I could easily incorporate into my day.

So, I downloaded the app and it was awesome. It was fun and easy and totally addictive. I had to stop myself from going for a walk at all hours of the night.

But after a few days I deleted the app. Why?

  • It chowed my battery. I already have to recharge at least once a day, I was now recharging at least twice. And yes, I did all the battery saving tips I could find, it is still a huge battery drain.
  • I kept having to log in if the app wasn’t in use for a period of time, which was annoying (apparently this issue has been resolved in an update to the app). 
  • The servers were overloaded and a lot of the time I couldn’t access the app anyway.
  • I work 9 hours a day. I travel for almost 1.5 hours a day. I actually enjoy being home to bath and feed kids and spend time with my husband. Besides my walks to and from the bus stops, I don’t actually have much time to go out and play the game.
  • It was taking up too much head space (you know, that addictive, have to play all the time, head space).

So I deleted the app. 

And I was ok with that. Until the weekend.

Then I was out and about and I saw lots of people playing and I actually had the time to play but my app was gone and I was sad (ok, not THAT sad since I didnt download it again).

But now Im thinking, what if I make this a weekend game? Only play on weekends when Im not busy with family? Do I have the self control and willpower NOT to play during the week?

So I re-downloaded the app and I’ll see what happens.

pokeball

 

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Did you know?

I learn something new everyday. 

Today was all about bergamot.

You know, the flavour in your Earl Grey tea? Or in your favourite body wash?

Well, I always thought that bergamot was a herb/flower. And it is. But that’s not where you get your Earl Grey, fragrance or skin care products from.

No, you get that from an extract of the oils in the skin of the Bergamot Orange. This little citrus is similar in size and shape to an orange but the colour of a lemon. It smells similar to the herb and flowers but all the scents and flavours you get in your products such as tea, perfume, body lotions are from the citrus.

The herb, also knows as Crimson Beebalm, is part of the mint family and has a pretty red flower and is used in traditional medicine, in particular it is used for its antiseptic properties. Although it has been used as a tea, specifically to help with throat infections, no Earl Grey here.

By Joe Schneid, Louisville, Kentucky - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=6691558

By Joe Schneid, Louisville, Kentucky – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=6691558

The flower, which is technically WILD bergamot is ALSO known as Bee Balm, and it has a small cluster of white flowers and is also part of the mint family. It is also used in traditional medicine as a medicinal tea in treating colds and flu.

So, now I know and you know, unless you already knew. Did you?

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That time the kids locked themselves out and the bus never came…

Ja, yesterday was fun. Not.

Got a phone call to say that the both the babysitter and Aaron had forgotten their keys so they were locked outside the apartment. I had about half an hour left of work before catching a 30 minute bus home. So I left a bit early hoping to catch the earlier bus. In the meantime it was super hot yesterday so they couldn’t really play in the park until I got home, so they camped out in the hallway/stairwell of our building where at least it was a bit cooler than outside.

Now, I hoofed it to the bus stop with 5 minutes to spare before the bus was due. Except it never came. Turns out the bus before that also never arrived. I know this because at least 3 other people had been waiting for it and now 2 buses never pitched up. So we waited, hoping the next bus would arrived.

Anyone want to guess what happened? 

After 3 buses failing to arrive, we decided to call a taxi. 4 of us, all going to the same place, makes sense, no?

Pomegranates cause my husband takes awesome pictures.

Pomegranates cause my husband takes awesome pictures.

Except the 1st taxi didn’t want to drive all the way to Modiin. And then there were no other taxis.

Eventually a taxi came past and stopped. So 4 strangers took a taxi home together. I got home at 17:55 (instead of the projected 17:30). It worked out well in the end. Driving via taxi is faster than the bus, only took 15 minutes. And because there were 4 of us it wasn’t that expensive, only ₪20 each. Still, it was an extra expense since I have a monthly bus pass and I shouldn’t have had to pay anything to get home.

This seems to happen every time there is a holiday, either school holidays or Pesach/Channukah holidays, my bus in particular decides we don’t need to go home.

I’m really hoping I manage to get home tonight!

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#Zombieprompts – If I won the lottery…

Oh boy. I can spend hours and hours fantasizing about what I would do. Mostly I think I would be practical though.

First off, I would buy/build a house. I would make sure it was perfect. Specifically the kitchen. I have a kitchen fetish and a huge board on Pinterest with many, many clever ideas I would like to include.

kitchen

(part of) my Pinterest kitchen board

Then I would put away money into a trust for the children. A nest egg for them. For their education, weddings, first home, travel, whatever they need/want.

I would pay off all our debts.

Then, I would take a holiday. We would go somewhere fun, lots of site seeing, lots of food, lots of relaxation.

And then I would put what was left into an investment for our retirement and I would go back to work and living my life. 

 

 

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Whisky: The water of life (and dinner)

I often use wine when I cook. I dont only drink it, I use it in the dishes too.

Many of my chicken dishes use wine, especially when baking the chicken.

A while back I purchased a bottle of Golan Heights Distillery Whisky. Its the first Israeli whisky and I think its pretty decent.

whisky

So I got to thinking, if I can cook with wine why not whisky?

A quick google search showed quite a few whisky chicken recipes so I mashed a few recipes together according to the ingredients I had on hand and O. M. G! I wish the internet allowed you to smell images. This was one of the best roast chickens I have ever made!

Whisky Roasted Chicken
A dark roast chicken, perfect with rice and roast sweet potato
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Ingredients
  1. 1 large whole chicken
  2. 3 tablespoons whisky
  3. 2 tablespoons lemon juice
  4. 2 tablespoons silan (date syrup), you can use honey too.
  5. 1 teaspoon salt
  6. 1/2 teaspoon ground pepper
  7. 1 teaspoon basil
  8. 1 teaspoon oregano
  9. 1 teaspoon rosemary
  10. 2 cloves garlic, peeled and mashed/diced finely
Instructions
  1. Preheat your oven to 180C.
  2. In a bowl mix the whisky, lemon juice, silan, salt, pepper, herbs and garlic.
  3. You can give them a whizz with a hand blender but I just stirred them with a fork.
  4. Place chicken, breast side up, in a roasting dish.
  5. Using your hands, scoop up some of the sauce and rub all over the chicken.
  6. You can rub some of the sauce under the skin too.
  7. Keep rubbing in the sauce until the chicken is covered.
  8. If there is any sauce left, pour it over the chicken, it will mix with the chicken fat as it roasts and makes a delicious gravy.
  9. Roast, uncovered, for at least 1 hour per kg of chicken.
  10. Remove from the oven and let it sit for 5 minutes before carving.
Notes
  1. Serve with rice or couscous to mop up the gravy.
A Bit of This A Bit of That http://gnatj.com/

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Cheese, cheese, everywhere!

Shavuot, a celebration of the day the Jewish people received the Torah. As with all Jewish celebrations, we have special food related to the holiday. For Shavuot that means dairy.

Cheese, cheesecakes, pasta with lots of cheese and cream, ice cream, and most importantly (to me anyway), cheese blintzes. Yummy crepes filled with a sweet cream cheese mix and fried. They can also be made as savoury blintzes.

I found a recipe on Tori Avey’s site and modified it slightly. They were delicious!! Recipe below. All the lovely pictures taken by Paul.

batter

batter

 

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Fold over the bottom

 

Fold sides in

Fold sides in 

 

Keep rolling up and tucking the sides in

Keep rolling up and tucking the sides in 

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Cream Cheese Blintzes
Yields 9
A yummy sweet cream cheese filling wrapped up in a delicious crepe.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Crepes
  1. 4 eggs
  2. 1 cup flour
  3. 1/3 cup sugar (I used cup for cup sugar replacement)
  4. 3/4 cup milk
  5. 1/4 cup water
  6. 1 tsp vanilla
  7. Pinch of salt
  8. Nonstick cooking oil spray
  9. Oil
Filling
  1. 1 package cream cheese
  2. 1/4 cup sugar (I used cup for cup sugar replacement)
  3. 1 egg yolk
  4. 2 tsp fresh lemon juice (I didnt have any and it was fine)
  5. 1 tsp vanilla
  6. Pinch of salt
Crepes
  1. Mix all the crepe ingredients together.
  2. Make sure the batter is smooth and there are no lumps.
  3. Transfer your batter to a jug for easy pouring.
  4. Spray a non stick pan with oil spray.
  5. Pour a small amount of batter (about a third of a cup) into the pan and swirl the pan around to spread the batter.
  6. Leave for a minute or two until the crepe is set, the exposed side of the crepe will feel slightly tacky if you touch it but not completely dry.
  7. Do not flip the crepe.
  8. Set aside on a plate and separate each crepe with wax paper or paper towel.
  9. You should get about 9 thin crepes.
Filling
  1. Mix all the filling ingredients together with a fork.
  2. The mix should be thick-ish and slightly lumpy.
Put together
  1. Lay out one crepe.
  2. Place a tablespoon or so of filling onto the bottom half of the crepe.
  3. Roll the crepe up and over the filling and fold in the sides.
  4. Continue rolling (and folding in the sides) until the crepe is sitting, fold side down on your surface.
  5. Set aside.
  6. Continue this process until all the crepes are rolled.
Final Step
  1. Heat a small amount of oil in the pan.
  2. Place 2 or 3 blintzes, fold side down, in the oil and fry for 30-60 seconds.
  3. Carefully turn the blintzes and fry the other side for 30 seconds.
  4. Remove from oil and drain on paper towel.
  5. Repeat this process with the remaining blintzes.
  6. Keep warm in the oven until ready to serve.
Notes
  1. The original recipe called for ricotta cheese as well as cream cheese. I didn't use ricotta and the filling was fine.
  2. If your batter is too thick you can add a dash more milk or water to thin it out. Your crepes should not be too thick or you wont be able to roll them up.
  3. You can leave out the sugar in the filling and add mushrooms, spinach or any other savoury filling.
  4. These are best served hot but I ate one that had cooled down and it was just as delicious.
Adapted from Tori Avey
Adapted from Tori Avey
A Bit of This A Bit of That http://gnatj.com/

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#Zombieprompts Week 19

Keep a gratitude journal for a week and share the entries.

Oh man, not only am a waaaaaaaaaaaaay behind on these posts but I need to keep a journal for a whole week? Nope not going to happen.

I will tell you what I am grateful for right now.

  • Summer
  • 2 beautiful healthy children
  • A surprise visit from my mom last week
  • A good job
  • Being able to order sushi for lunch at work
  • Awesome public transport
  • My new bra ((boooooobs))
  • My husband who made dinner last night
  • The beautiful city I live in
As usual, photo by Paul

As usual, photo by Paul

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