Hello! Happy new year!
It has been a while between posts, I decided to take an unannounced break from the blog as, to be honest, there hasn’t been a whole lot of cooking going on at our place over the Christmas break. We had a lovely relaxing holiday at home this year – we caught up with friends, lazed about in our garden and just generally took it easy.
We’ve been having some strange weather here in Adelaide these last couple of weeks. So far we’ve had a stifling heatwave coupled with devastating bushfires, followed by days and days of rain coupled with flooding and generalised grumpiness. I’m a bit worried about the tomato crops and whether we’ll end up with blight, but all we can do is wait and see I suppose.
Things are going well in the garden, we’ve been picking loads of tomatoes, cucumbers and zucchini. I decided to start weighing our yield this year mainly out of interest. So far we’ve picked about 4 kilos of tomatoes and about 2-3 kilos of cucumbers and zucchini. It’s really lovely to have such an influx of produce, though things have slowed down a little the last couple of weeks because of the crazy weather.
When the weather was particularly warm it felt like a chore to cook. We spent a lot of time cutting up our fresh veggies and serving them alongside cured meats, cheese and toasted bread. For dessert it was these simple icy poles.
I picked up a great little mould at a homewares store late last year and it makes for some fancy looking icy poles. If you don’t have moulds it is possible to make them with a paper cup and some paddle pop sticks, but you can generally pick these up fairly cheaply. I think they are a great investment as once you’ve got the basic formula down pat you can have some fun coming up with your own concoctions, all without the preservatives and sugar you might otherwise find in the store-bought variety.
Just a note that this mixture is very approximate as each mould will hold different amounts of liquid so you may find you’ve got some juice or yoghurt left over. I generally pour the leftovers into an ice-cube tray and use in smoothies or to add flavour to soda water.
- ¾ cup vanilla yoghurt
- 1 440g tin of tropical fruit salad in natural juice
- 2 cups tropical fruit juice
- 8 paddle pop sticks
- Ice block moulds
- Add the yoghurt to a small bowl and thin with 1 tbspn of fruit juice.
- Add approx. 1-2 tbspns of yoghurt to each mould and pop in the freezer for 30 minutes to firm up.
- Meanwhile, mix together the fruit salad and remaining fruit juice.
- Remove the moulds from the freezer and top up with the fruit mixture.
- Pop in the paddle pop sticks and put back in the freezer for at least an hour.
- If you have leftover yoghurt/juice pour into ice-cube trays and use in smoothies or soda water.