Redefine Frozen Food With These Fun Recipes.
Redefine Frozen Food With These Fun Recipes.
Chefs are finding that slow-melting, frozen flavour is one of the best ways to infuse soups, salads, sides, and desserts with a savoury or sweet pop. The technique is easy to master. Try one of these five simple, sophisticated ideas that prove ice deserves a place on your menu – and not just in the drinks.
Fruit Salad with Basil Ice Chips
SERVES: 6
PREP TIME: 15 MINUTES
TOTAL TIME: 3 HOURS 10 MINUTES
1 cup lemonade
½ cup fresh basil leaves, chopped, plus a few whole leaves
½ small watermelon, deseeded and cubed
4 kiwi, peeled, halved, and sliced crosswise
275g blueberries
2 peaches, peeled, pitted, and sliced
1. In 23cm by 33cm baking pan, pour very thin layer (about 0.3cm high) of lemonade. Add whole basil leaves, laying them fl at, and sprinkle chopped basil evenly over pan.
2. Place pan on level surface in freezer, double-checking that basil leaves are evenly distributed. Freeze for about three hours or until solid.
3. Meanwhile, mix together watermelon, kiwi, blueberries, and peaches and divide among six bowls. Remove pan from freezer and, using knife, gently pry ice sheet away, breaking it into shards. Place basil ice chips vertically in each fruit bowl and serve immediately.
Nutrition score per serving 114 calories, 1g fat (0 g saturated), 28g carbs, 2g protein, 3g fibre, 5mg sodium
Rosemary-Beet Granita with Oranges and Greens
SERVES: 6
PREP TIME: 20 MINUTES
TOTAL TIME: 5 HOURS
680g beets, peeled and cut into chunks (about 4 cups, loosely packed)
¾ cup orange juice
3 tbsp honey
3 tsp fresh rosemary leaves
3 large oranges
60g microgreens
1. To medium saucepan, add beets and cover with water. Bring to boil and simmer for 15 to 20 minutes or until tender. Drain.
2. In blender or food processor, combine cooked beets, orange juice, honey, and rosemary leaves. Blend until smooth. Set aside to cool.
3. With spatula, spread cooled mixture evenly in 18cm by 28cm baking pan. Place in freezer on level surface for 45 minutes. Use fork to scrape mixture from sides and stir, incorporating icy sides into centre; return to freezer. Repeat every 45 minutes for about four hours or until completely frozen.
4. Peel oranges, remove pith and seeds, and cut out each wedge. Arrange wedges and microgreens decoratively on six salad plates. Using ice cream scoop, top each salad with two or three scoops of granita.
Nutrition score per serving 118 calories, 1g fat (0g saturated), 29g carbs, 2g protein, 4g fibre, 73mg sodium
Chilled Carrot Soup With Sweet Pea Cubes
SERVES: 4 PREP
TIME: 20 MINUTES
TOTAL TIME: 3 HOURS
1 cup low-fat buttermilk
½ cup frozen sweet peas
2 tbsp extra-virgin olive oil
2 medium shallots, thinly sliced
910g carrots, peeled and sliced into 2.5cm rounds
2 tsp ground cumin
1 tsp ground coriander
2½ cups vegetable stock
1½ cups carrot juice
2 tsp lemon juice
1 tsp freshly grated ginger
½ tsp kosher salt
Pea shoots for garnish
Freshly ground black pepper
1. In blender, mix buttermilk and peas until smooth. Fill each section of ice cube tray or mini-muffin pan halfway with mixture. Freeze for one to two hours or until solid.
2. In 2.8-litre saucepan, heat oil over medium high. Add shallots and saute for five minutes or until softened. Add carrots and stir to combine. Sprinkle with cumin and coriander, and stir to coat. Add stock and bring to boil; reduce heat. Simmer for 25 to 30 minutes or until carrots are softened.
3. Carefully transfer mixture to blender. Add carrot juice, lemon juice, ginger, and salt. Blend until smooth. Allow to cool slightly, then refrigerate until completely chilled.
4. Remove soup from refrigerator 10 minutes before serving. Divide, with cubes, among four soup bowls, garnish with pea shoots, and season with pepper.
Nutrition score per serving 254 calories, 8g fat (1.5g saturated), 41g carbs, 7g protein, 9g fibre, 774mg sodium
Mint-Matcha Shaved Ice
SERVES: 4
PREP TIME: 10 MINUTES
TOTAL TIME: 1 HOUR
1½ cups water
⅓ cup granulated sugar
½ cup fresh mint leaves, coarsely chopped, plus more whole leaves for garnish (optional)
2 tsp matcha green tea powder
4 cups ice
¼ cup mini semisweet chocolate chips
Condensed milk (optional)
1. In small saucepan over high heat, bring water and sugar to boil. Lower heat and simmer for five minutes. Add chopped mint leaves and simmer for another minute or so. Remove from heat and cool.
2. When thoroughly cooled, pour syrup into bowl, using fine-mesh strainer and pressing leaves with back of spoon. Discard leaves. Whisk matcha powder into mint syrup until smooth. Refrigerate until fully chilled.
3. Before serving, add half the ice to blender or food processor and process until shaved or snow-like. Divide between two serving dishes or paper cones, and place in freezer to prevent melting. Repeat with remaining ice and two more bowls, then top each ice dish or cone with two to three tablespoons mint-matcha syrup and one tablespoon semisweet chocolate chips. For creamy twist, drizzle with condensed milk. Garnish each dish or cone with mint leaves (if using) and serve immediately.
Nutrition score per serving 151 calories, 4g fat (2.5g saturated), 28g carbs, 1g protein, 1g fibre, 7mg sodium
Chocolate-Coconut Cubes
SERVES: 4
PREP TIME: 5 MINUTES
TOTAL TIME: 2 TO 3 HOURS
1 can coconut milk (425g)
1 tbsp unsweetened cocoa powder
1 tsp confectioners’ sugar
Brewed coffee, chilled
1. Shake can of coconut milk. Open, pour into bowl, whisk until smooth and divide into half. Add cocoa powder and sugar to one half and whisk again. Fill ice cube tray with chocolate-coconut milk, about one tablespoon per cube, and freeze for one to two hours or until solid.
2. Divide reserved plain coconut milk among cubes and refreeze until solid. (Change striped pattern if desired.) Divide cubes among four glasses and add chilled coffee.
Nutrition score per serving 167 calories, 15g fat (13.4g saturated), 4g carbs, 2g protein, 0g fibre, 37mg sodium
Cinnamon- Almond Cubes
SERVES: 4
PREP TIME: 5 MINUTES
TOTAL TIME: 2 TO 3 HOURS
1 ½ cups plain almond milk
1 tsp cinnamon
Brewed coffee, chilled
1. Whisk together half cup almond milk and cinnamon until fully incorporated. Pour thin layer into each section of ice cube tray and freeze for about one hour or until solid.
2. Add one tablespoon plain almond milk to each cube and freeze again. Divide remaining cinnamon milk among cubes and freeze again. Then divide cubes among four glasses and fill with chilled coffee.
Nutrition score per serving 26 calories, 1g fat (0g saturated), 4g carbs, 1g protein, 1g fibre, 61mg sodium
