Boy it is HOT! While I can’t help you out with a pool, a day off work to hit the beach or even an air conditioned apartment (but if you can help me with any of those please feel free to get in touch), what I can give you is a couple of refreshing recipe ideas from my favourite food photographer and stylist Adeline & Lumiere to get you through this scorching summer.
Emily Fitzgerald is the incredibly talented photographer, food stylist and head cook behind the taste-bud-tantalising blog Adeline & Lumiere. Beautifully styled with props collected from second hand shops throughout Tasmania and Victoria and inherited kitchenware from her Mother, French Grandmother and even her Great-Grandmother. Emily’s food photography is so stunning it manages to inspire even the most useless of cooks, such as myself.
Emily has shared with us two of her favourite summer recipes, Strawberry & Mint Riesling Slushie’s and Ho-Co-Fro-Yo (that’s homemade coconut frozen yoghurt) with Pineapple Sorbet. Makes me feel slightly cooler just looking at them! Make sure you tag @adelineandlumiere in pics of your own slushie and Ho-Co-Fro-Yo creations. Enjoy!
Strawberry & Mint Riesling Slushie
2 1/2 cups strawberries
juice of one lime
750ml Riesling or another sweet wine
2 tbsp sugar a handful of mint finely chopped
1. Set one cup of Riesling aside.
2. Place all other ingredients into a food processor and blitz until smooth. Pour the mixture into an ice tray (I used a mini loaf tin which worked perfectly) and freeze for a minimum of four hours.
3. After the mixture has frozen, place it back in the food processor with the remaining cup of Riesling and blitz until smooth. Serve immediately with a cute paper straw.
Ho-Co-Fro-Yo (Homemade Coconut Frozen Yoghurt)
400g coconut milk (1 can)
2 tbsp sugar
2 tbsp good quality yoghurt with live cultures (like Jalna)
esky filled with warm water/warm room/heater (or a yoghurt maker)
1. Place coconut milk in a saucepan and heat up to 46ºC (115ºF). Let the milk cool down to 43ºC (110ºF) before adding the sugar and yoghurt. Mix well to combine.
2. Place the coconut milk mixture into a large sterilised jar and incubate at about 42ºC- 45ºC (108ºF-112ºF) for 8-24 hours. I place my jars in an esky and half fill with warm water (or you can use anything/anywhere that will keep the yoghurt at a warm consistent temperature). Every few hours reheat the water for the esky but ensure the temperature doesn’t exceed 45ºC.
3. After the incubation period, take the yoghurt out of the esky and wait to return to room temperature. Pour yoghurt into a freezable container and place in the freezer for 1-2 hours. If you’re lucky enough to have an ice-cream machine, pop the yoghurt in now and follow the manufacturers’ instructions.
4. Take the frozen mixture out of the freezer and into a food processor and blitz until smooth. If you wish to make icy poles, fill your moulds up half way, put a stick or teaspoon in and freeze again. Wait until completely frozen to add pineapple flavour to the top. If you don’t have any moulds place the fro-yo back in the freezer for another 2-3 hours.
*Normally coconut yogurt is runnier than normal yoghurt so many recipes include a thickening agent such as gelatin. As I’m making mine for freezing there’s no need. If you wish to use this recipe to eat as is, add 1tsp gelatin to the mixture.
1 small pineapple
1/4 cup sugar
1/4 cup water
1. Cut off all the skin from the pineapple and chop into cubes. Place into a food processor and blitz until smooth.
2. Add sugar and water and pulse until combined. Pour into a container and place in the freezer for 1-2 hours. If you’re lucky enough to have an ice-cream machine, pop it in now and follow the manufacturers’ instructions.
3. After 1-2 hours place sorbet back in the food processor and blitz until smooth. At this point you can either put it in your icy pole moulds or back into the container to refreeze.