At last mango season has arrived and I for one couldn’t be happier. With temperatures soaring it seemed the perfect time to try my hand at making my first ever frozen yoghurt.
I can’t believe how simple this was to make, it is just a matter of putting the ingredients in a food processor then into an ice cream maker and it’s done.. no fuss required.
I can see many frozen yogurts in my future :)
- 400gm fresh mango, skin and stone removed (approx. 3 med mangos)
- 165gm caster sugar
- Juice and zest of one small lime
- 280gm greek yoghurt.
Place the flesh of the mango, caster sugar and lime juice and zest into the food processor, blitz until smooth.
Add yoghurt and blitz again until smooth.
Pour into ice cream maker and churn until frozen.
Scrape into plastic container and place in the freezer until firm.
Today I am contributing a recipe for lamingtons to “Wee Love Baking blog”.
The British may have the Victoria sponge, but we in Australia can proudly lay claim to the lamington. Invented in Queensland, Australia in the early 1900′s……Click here to see more of this post.
It may not have been my brightest idea to make bread on one of the hottest October days we have had in years, but the end result was certainly worth it. This potato and rosemary bread was the perfect addition to a casual afternoon picnic lunch.
Adapted from All You Knead Is Bread by Jane Mason
Makes 2 medium loaves.
- 500gms bakers flour
- 5gm dry yeast
- 250-300ml water
- 10gm salt
- 2-3 sprigs rosemary
- 400gm potato, boiled and cut in to cubes.
Place flour in a large bowl. Make a well in the centre and pour yeast into the well. Pour 50gm of the water into the well. Cover bowl with plastic wrap and rest for 15 minutes.
Add the remaining water, salt and rosemary and knead with a stand mixer for at least 5 minutes.
Remove dough from mixer and place in an oiled bowl and rest mixture for 15 minutes.
Place dough on a clean bench and fold in the cubed potatoes until well combined.
Place dough back in oiled bowl. Cover with oiled plastic wrap and rest for 1-2 hours or until the dough has doubled in size.
Place dough on a clean bench and divide in two even pieces.
Shape into round balls, be gentle don’t stretch and fold as you would with other dough as this one will be too soft.
Place on a tray lined with baking paper.
Dust dough with flour.
Cover with a dry tea towel and rest for one hour.
Pre-heat oven to 200°C.
Bake for 45 minutes or until the bottom sounds hollow when tapped.