last night james made SINH TO BO, a delicious vietnamese smoothie made with avocados. i tried it for the first time last year in vietnam and i tell you, this thing is addictive!
in a blender, add half an avocado, up to 2 tablespoons of condensed milk, a cup of milk and 2 ice cubes – very unexpected and so refreshing!
images from whole family fare, a vegetarian food blog worth the visit.
i got inspired by oh joy’s post and made a little twist on her recipe suggestion – i used raspberries, biscuits and vanilla ice cream, instead of figs, hazelnut meringue and cream. it looks delicious in a glass, glass bowl or mason jar
in layers i add crumbled digestive biscuits (i like using shortbread too) + vanilla ice cream + dulce de leche (i brought mine from chile, but you can easily find bonne maman) + raspberries = the sweetest thing!
picture by Nikole via Oh Joy!
last month, when james’ friends came for a visit, they shared this simple and easy hummus recipe – i absolutely adore hummus and its a a great appetizer for our warm nights in provo. how didn’t i think of doing it sooner…?
all you need is –
- olive oil
- a can of chick peas
- 2 cloves of garlic (or more if you like it very garlicky)
- juice of half a lemon
- salt ‘n pepper
whiz it up in a mixer and serve with warm pita bread – there you go!
every day i am more and more into fish. although i miss the variety and quality of fish from back home, i try to eat as much local fish, lobster and conch as possible.
when buying from the local fishermen, here in provo, i know its fresh, as i see them arriving to the dock – you can’t get fresher than this!
but when buying from the fish mongers or supermarket, i always find it hard telling if the fish is fresh. so i found a few jamie oliver tips on this;
USE YOUR EYES
- Fresh fish has shiny almost slimy skin like it’s just come out of the water.
- Scaly fish like salmon, sardines or red mullet should have all their scales intact not half rubbed off.
- Fish should have bright clear eyes, not cloudy or glazed over, and healthy red gills. filets of fish should be shiny and look wet. The flesh should not be flaking apart.
- Look at the display of fish. If they’re neatly laid out on the ice it shows that the fishmonger cares about what he’s selling. If they’re carelessly thrown in a pile so the filets are bent and flaking apart, be wary. Just imagine what the fridge in the back must look like!
USE YOUR NOSE
- Fresh fish never ever smells fishy. It smells of the sea.
- Don’t be afraid to get close to the fish and take a good sniff. Trust what your nose tells you.
- Strong fishy smells in a fishmonger’s are a bad sign, and if you smell anything like ammonia, it’s time to turn around and walk out the door!
USE YOUR HANDS
- Reach out and touch the fish if you can. It should be slippery and wet like it’s just come out of the sea.
- Press it lightly. It should be firm and slightly rubbery to the touch.
- Fish that has hard, dry skin or is squishy and soft to the touch is fit for the bin, not your frying pan!
more on how to tell if fish is fresh
we’re back from peru and i can’t wait to share some posts about our trip very soon.
in the mean time, i would love to share the cutest recipe video i found through here – love everything about it, so hope you like it too!