ice cream

All posts tagged ice cream

When life gives you bananas, make cheesecake! Banana split, the cake edition!

Published June 16, 2013 by The Feminist

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For some reason the pictures didn’t really turn out the way I wanted them to. I was far too impatient to take a good picture, I simply wanted to dig in and settle in front of the TV with a giant slice of this wonderful piece of heaven: a fridge-set banana cheesecake with a buttery and chocolaty crumb-base. Who cares about proper pictures, when something like this is standing in front of your nose, right?!

So bad pictures aside for one moment, you do have to believe me that this cheesecake was divine! Instead of the usual crushed digestives base, I used very short French butter biscuits and added chocolate and hazelnut spread to give the banana cheesecake that wonderful 70’s banana split vibe! The cheesecake is packed full of deliciously rich banana flavour, but still has that soothing and palate-clinging creaminess to it. I can assure you that this banana cheesecake will make you forget all your troubles and drown you in an ocean of creamy banana bliss!

However, should you want to take it even one step further ( like me 😉 ) , you can accentuate the banana split revival even more by serving some hot chocolate sauce and a scoop of vanilla ice cream alongside it! (Again, I was just too delighted and hungry to even bother taking a picture of such a sinful dessert! )

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Banana cheesecake with a hint of chocolate

Ingredients:

For the base:
• 150gr French butter biscuits
• 40gr butter
• 40gr chocolate and hazelnut spread (such as Nutella)

For the cake:
• 300gr light cream cheese (such as Philadelphia)
• 6 leaves of gelatine
• Juice of one orange
• 200gr bananas, peeled and mashed
• 200ml double cream
• 3 egg yolks
• 110gr caster sugar

To serve with it:
Chocolate sauce, vanilla ice-cream, chocolate ice-cream, Ben & Jerry’s Chunky Monkey ice-cream, whipped cream, caramelized nuts, chocolate shavings,…

Method:
1. • Break the biscuits into the bowl of a food processor, then add the butter and Nutella and blitz until the mixture resembles buttery sand. Tip this into your springform tin and press it into the base. Place in the fridge to chill while you get on with the filling.
2. Put the gelatine leaves in some tepid water and soak according to packet instructions.
3. Put the mashed bananas and orange juice in a small saucepan and heat over medium heat until the mixture has combined.
4. Put the cream cheese, sugar and egg yolks in a bowl and beat on low speed until you get a thick and creamy mixture.
5. In a separate bowl, whip the double cream until it is thick but not stiff. Gently fold into the cream cheese mixture.
6. Take the soaked gelatine leaves out of the water and put into the warm banana mixture. (Make sure the banana mixture is just warm and not hot!) Stir well until all gelatine has completely melted.
7. Stir the banana mixture into the cream cheese batter and mix until well combined.
8. Spoon the mixture onto your biscuit base and refrigerate for at least 2-3 hours. Decorate with slices of banana.

Pimp Your Pump! My latest Fashion Obsession: Shoe clips

Published April 25, 2013 by The Feminist

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I don’t do normal. I don’t do plain. And I have no desire whatsoever to be a natural beauty. Don’t get me wrong: I truly admire women who simply put on a pair of jeans and sneakers, wear no make-up and still look absolutely fabulous. However, I just know that being that woman is not for me. I guess that this character trait often gets on some of my friends’ nerves. “Why don’t you ever wear something low-profile?!” They never say that to my face of course, I can just hear them think it. It is fashion telepathy.

Whatever. I’m not going to change simply because it makes some people feel uncomfortable. I’ve always been like that. I don’t want normal and familiar. I like weird and unknown. When I was on a holiday to Italy, I spent a lot of my time eating gelato. There was one gelateria where they had the most awesomely weird flavours. People were queuing outside to get a cone of ice-cream but literally ALL OF THEM ordered Vanilla/chocolate/strawberry/straciatella. I mean, come on! I opted for the Greek yoghurt-nougat- honey ice-cream… with dried lavender.

Anyway, enough about gelato because it is making me really hungry. 😉 This post is after all about Fashion! To celebrate my refusal of all things ordinary, I discovered the most amazingly decorative trend. Shoe clips! I am truly obsessed about it at the moment. It is perfect for pimping a simple pair of pumps. Simply clip them on and –tadaaa! – you have one jazzed up pair of dramatic shoes!

Pearl brooches, small or giant bows, flowers, feathers,… anything goes really! So move over natural looking beauties, because this Cinderella is ready to bring some pizzazz to this world!

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Pumpkins here, pumpkins there, pumpkins everywhere!

Published October 24, 2012 by The Feminist

The autumn coziness is PUMPKIN-ly, the clouds look PUMPKIN-like and I’m feeling quite PUMPKIN-ish!
Guess what? This post is about pumpkins and nothing but pumpkins! Simply because I love everything about this magnificent orange squash: Rough on the outside and soft in the middle. It not only tastes delicious, you can also turn it into a carriage to take you to the ball!…Oh wait, maybe that was just the fairy godmother from Cinderella 😉
Pumpkins are so versatile! So for heaven’s sake: STOP USING THEM AS DECORATION! Oh, and by the way, there’s more to pumpkins than just pumpkin soup and pie, you know.
Here is a (not so) brief list of the delicious pumpkin dishes:
• Pumpkin risotto: Add sage if you want to keep it traditional, or add cumin, curry powder and coconut milk to give the dish an Indian twist
• Pumpkin curry: pumpkin goes so well with spices, so be generous with the ginger and chili.
• Pumpkin tajine: lovely with dried dates or cranberries, chicken and chickpeas
• Pumpkin ravioli: an Italian classic!
• Pumpkin pasta with blue cheese and pine nuts: I could eat this every day!
• Pumpkin and potato gratin: a perfect winter dish for a cold winter day
• Pumpkin soufflé: for those who like a bit of a challenge
• Pumpkin stuffed with wild rice, nuts and dried fruits: need I say more?
• Pumpkin hummus: lovely with a good pinch of cumin and garam massala powder
• …

Are you starting to feel a bit hungry? I haven’t even mentioned the desserts yet!
• Pumpkin cheesecake: with a marble effect!
• Pumpkin cupcakes with cream cheese frosting and candied ginger: heaven on earth in one little cup!
• Pumpkin and coconut pancakes: though traditionally for breakfast, I can eat them all day long!
• Pumpkin strudel with pecans: an American twist on a German classic
• Pumpkin , rum and raisin ice cream: simply sublime
• Pumpkin chocolate chip scones: it will be hard not to eat them all at once
• Pumpkin and chocolate shortbread: sticky and sweet, just how I like it!
• Pumpkin and cinnamon rolls: another match made in heaven
• …

I could go on forever, but I’m starting to drool all over my keyboard 😉