Tag Archives: walnut

Astonishing banana ice cream

What’s astonishing about banana ice cream? It sounds like the most common flavour, you know it since you where probably 5years old, right? Well, I stumbled across an irritating ice cream recipe on this workout site. It is irritating because it is missing all of the ingredients you might expect in a conventional ice cream like sugar, heavy cream or egg yolks. More precisely its only ingredient are frozen bananas! I couldn’t believe it, real ice cream which is actual healthy? I googled a bit and found an article about this miracle on the kitchn and was finally convinced to give this a go.

The Health Ninja tried the ice cream with a teaspoon peanut butter in it. This sounded perfect to me. My expectations where high as I followed the recipe:

1. Chop 1 overripe banana.

2. Freeze it for several hours.

3. Process it with a (powerful) food processor until it gets creamy.

Afterwards I stirred 1 teaspoon peanut butter in and it looked really good:

But when I tasted it, I was pretty disappointed with the result. Ok, the consistence was really creamy, like rich ice cream, but it didn’t really kick my taste buds.

However I thought that this is something I can work with, because with the great consistence as a basis I can always add flavour. Today I started with project banana ice cream 2.0. With just a little add-on of sweetness, the result was as flavourful and convincing as it’s relative, the calorie bomb from my favourite gelateria:

Banana-walnut ice cream

1 overripe banana

1,5 teaspoons honey (if you are vegan, try some brown sugar or sirup!)

10g minced walnuts

I chopped and froze the banana as described above. Before I processed it with the food processor, I added 1 teaspoon honey to the banana and put it in the microwave (650W) for 5 seconds. This made the processing a lot easier!

I mixed the minced walnut into the ice and sprinkled some honey over it before I served it.

I guess that everyone has a different taste for sweetness. Maybe the sweetness of the banana is enough for you. But if not, you can easily put some brown sugar, honey, sirup etc into this simple recipe!

Conchiglioni – the best way to eat mussels!

Did you collect shells from the beach in your holiday when you were a child? Well, I still have to do that when I see a beautiful one. I can’t help myself, I just love the different shapes and the pearly shimmer. I have quite a sizeable collection from different travel destinations at home which is still growing with every beach trip.

As you know this, you can imagine my delight when I first discovered chonchilioni in the supermarket: Pasta in the shape of shells!! Did I tell you that I love pasta? And I love filled pasta even more???

I was looking through various cookbooks to find a filling that is as promising as the pasta itself. And finally I found THE filling in Nudeln by Cornelia Schinharl. This recipe includes all of my favourite ingredients: pumpkin (of course), walnut, ricotta and parmesan.

Conchiglioni with pumpkin-ricotta filling

250g conchiglioni

500g pumpkin

1 bunch of spring onions

50g parmesan

50g walnut kernels

250g ricotta

1 egg

salt, pepper

olive oil

1. Cook the pasta in salted water until they are al dente. Keep some of the salt water. Rinse the conchiglioni with cold water and let them drip off.

2. Remove the fibres and seeds from the pumpkin and chop it. Steam the pumpkin for about 10min until it is soft. Puree it with about 150ml of the saltwater of the pasta afterwards.

Preheed the oven to 160°C.

3. Clean the spring onions and cut them into rings. Chop the walnut kernels and parmesan and blend it with a kitchen blender.

Stir the pumpkin puree with the ricotta, parmesan, walnut and spring onions. Flavour to taste with salt and pepper before you intermix the egg with the mass (if you do it in this order you don’t need to eat raw eggs).

4. Grease a casserole with some olive oil. Fill about 1,5 teaspoons of the mass in each noodle and place them side by side in the casserole. Put them in the oven for about 30min until they get some colour.