A popsicle is a summer classic. I remember being a girl and my mother giving me some money to go to and buy a popsicle from the pastry shop on the street. It was a special moment that marked some of the days of my childhood endless summer vacations. Today, buying an ice cream is something banal and the singularity comes in making it ourselves.
For some time now, whenever I make a salad I usually add a spoonful of fried onion, which I buy at a certain well-known Swedish store (hehehe). I do not know if it’s because of the saltier taste or the crispy texture, but this little extra makes salads much more interesting. Sometimes I add walnuts or hazelnuts, but the fried onion remains my favorite. So when I saw a recipe of quinoa and kale with salted granola in sweet Inês blog I immediately thought that a savory granola could well be my next craze, capable to replace the beloved fried onion in salads and soups.
It’s so simple to make your own vanilla extract and it requires only two ingredients: vanilla beans and vodka. After you taste the flavor of homemade vanilla extract, you’ll never want to use the industrial version again.
In a spring that so quickly gives us a beach day as, in the next one, puts us back looking for socks again, I took advantage of one of the good days to make a fresher dessert, a tiramisu ice cream cake, with layers of cream and mascarpone cheese ice cream interspersed with Ladyfingers soaked in coffee. Light and dark, like the keys of a piano. I used the same basic recipe that I use when I want to make an ice cream without using a machine, cream and condensed milk, and I added the tiramisu’s own flavors: mascarpone cheese, cocoa powder and, of course, Ladyfingers soaked in warm strong coffee. It’s actually very simple and you just need to have a mixer standing by, if you don’t want to whip the cream manually. Start with half a liter of heavy cream and a can of condensed milk and then add any flavors you like. In this recipe I reduced these quantities a bit because I was still going to add the mascarpone cheese. I made strong coffee, how it is suposed to be, and quickly soaked the Ladyfingers. Ladyfingers retain a soft texture when frozen, but if they are full of liquid they will be just like ice. It’s a good dessert to make these days when we don’t want to spend too much time in the kitchen. There are places to go, friends to meet and the warmth of the sun to enjoy.