As the weather heats up, whip up something refreshing to cool off. Enter: fruity, creamy Summer smoothies. These blended beverages are not only easy to make, but celebrate the best of the season’s fruit in the most creative ways. Sip on the season’s fruitiest flavours with these four easy-to-make recipes.
MANGO MADNESS
1 c. orange juice
1/2 c. coconut yogurt
1 1/2 c. frozen mango
1 medium carrot, coarsely grated
STRAWBERRY FIELDS
1/2 c. coconut water
1/2 c. coconut yogurt
1 c. strawberries
1/2 c. frozen peaches
GREEN GODDESS
1/2 c. unsweetened almond milk
1/2 c. honey yogurt
2 bananas, cut into pieces and frozen
3 c. baby spinach
Directions
In a blender, puree the ingredients until smooth. It’s that simple!
From Savoury to Sweet here are our top recipes to try out with your Cream Gun
Parmesan Mousse
Ingredients
1 tbsp canola oil
1 Spanish onion, minced
250ml white wine
950ml heavy cream
1 cup Parmesan cheese, freshly grated
2 sprigs rosemary
Salt, to taste
Directions
Heat canola oil in a large heavy-bottomed saucepan, add minced onion and cook until soft and translucent. Add the white wine and let it cook on medium heat until the wine is almost completely gone. Add the heavy cream and grated cheese, and stir to combine. Bring it to a simmer. Add the rosemary, turn off the heat and let it steep for 5 minutes. Taste and season with salt.
Strain mixture into a large bowl and cool to room temperature. Whip the mixture using your Gourmet Whip or hand mixer.
Serve over roasted vegetables, fresh vegetables, lentils or grains.
Chilli And Honey Hollandaise
Ingredients
2 eggs
6 egg yolks
2g chili powder
30g honey
20ml vinegar
250g butter
120ml white wine reduction
Directions
Slowly warm the butter in a saucepan with the white wine reduction and the vinegar.
Carefully mix the egg yolk and egg in a high measuring cup, add the warm liquid and mix briefly with the hand blender and season to taste. Add honey and chili.
Add the sauce to your Gourmet Whip, screw on an iSi Professional Charger and shake approximately 12 times.
Serve over freshly poached eggs.
Cream Of Potato Soup
Ingredients
50g onion
1 garlic clove
20ml white wine
200ml milk
200ml stock
40g butter
80g cooked potatoes (floury)
Directions
Peel and dice the onion and garlic and lightly sweat in butter. Deglaze with the white wine and reduce.
Pour in the stock and milk and bring to the boil.
Add the remaining ingredients and cook for a further five minutes – season with salt, pepper and nutmeg.
Pass the soup directly into a 0.5L Whip. Screw on an iSi Professional Charger and shake about 16 to 18 times.
Banana Caramel Cream Dessert
Ingredients
185ml sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
2 eggs
2 tbsp butter
1 tbsp vanilla extract
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
Directions
Beat eggs with a fork in a medium-sized bowl. Mix 160ml sugar, cornstarch and salt in a medium-sized saucepan. Gradually add the milk while whisking. Cook over medium heat, stirring continuously until the mixture thickens and boils. Continue to cook for 1 minute.
Pour several tablespoons of the hot mixture into the egg bowl and stir well. Pour warmed egg mixture into the pan and let it rest with the hot milk mixture. Return to a slow boil and cook for one minute, stirring constantly.
Remove from the heat, stir in butter and vanilla, and set aside to cool. Refrigerate to fully cool.
Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl, and stir until fully combined. Pour into a casserole dish and press into an even layer. Bake at 180°C for 10-12 minutes, until light brown. Set aside to cool.
Spoon 2 tablespoons graham cracker crumble into individual serving dishes, then add a layer of pastry cream using a piping bag. Add a few slices of banana. Top with a layer of whipped cream using your gourmet whip. Garnish with crumbs and caramel.
Mini Tiramisu Trifles
Ingredients
565g mascarpone cheese
6 tbsp sugar
1 cup heavy whipping cream, cold
1/2 cup powdered sugar
1 tsp vanilla extract
3/4 cup hot water
3 tbsp instant espresso powder
36 ladyfingers
1/2 cup heavy whipping cream
1/4 cup powdered sugar
2 tbsp Kahlua
Directions
Mix mascarpone cheese and sugar together until combined. Do not over mix or the mascarpone cheese can thin out. Set aside. In another bowl, add the 1 cup of cold heavy whipping cream, powdered sugar and vanilla extract and whip until stiff peaks form. Carefully fold the whipped cream into the mascarpone cheese mixture and set aside. In another bowl, combine the hot water, espresso powder and sugar.
To layer the trifles, dip the ladyfingers into the espresso mixture one at a time and place into the bottom of the trifle cup. Use two to three ladyfingers and break into pieces as needed so they fit in the cup and create a full layer. Pipe or spoon a layer of mascarpone filling on top of the ladyfingers. Repeat these steps till full but leave space for the whipped cream topping.
To make the whipped cream, prepare your Gourmet Whip by adding the half cup whipping cream, powdered sugar and Kahlua and shake. Pipe a swirl of cream on top of each trifle and sprinkle with cacao powder. Refrigerate until ready to serve.
No-Bake Cheesecake
Ingredients
2 cups graham cracker crumbs
1/3 cup packed light or dark brown sugar
1/2 cup unsalted butter, melted
1 and 1/4 cups heavy cream or heavy whipping cream
680g full-fat cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
2 tbsp confectioners’ sugar
1/4 cup sour cream, at room temperature
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
Directions
Stir the graham cracker crumbs, dark brown sugar and butter together, pour it into a springform pan, pack it tightly and place it in the freezer.
Using your Gourmet Whip or hand mixer, whip the cold heavy cream into stiff peaks and set aside. Then, beat the cream cheese and granulated sugar together until smooth and creamy. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract, and beat for a further 2-3 minutes until smooth and combined. Fold the whipped cream into the filling until combined.
Remove the crust from the freezer and spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6-8 hours.
Remove from pan, slice and serve with desired toppings.
Ultra-thin ribbons of yellow summer squash, zucchini, and carrots make for a light and easy-to-make summer side dish.
INGREDIENTS:
2 small zucchini
2 small yellow summer squash
2 large carrots
24 large basil leaves
3 tbsp. white balsamic vinegar
2 tbsp. extra-virgin olive oil
1/4 tsp. anise seed
1/2 tsp. kosher salt
1/4 tsp. Freshly ground pepper
DIRECTIONS:
Trim ends of zucchini and squash. Using a vegetable peeler, shave each squash into long, wide, very thin strips. When you reach the centre of the squash where the seeds are, give the squash a quarter turn and continue slicing. Repeat on all four sides until all that’s left is the centre seed column. Shave the carrots in the same fashion.
Toss zucchini, squash, and carrot ribbons with basil in a large serving bowl. In a smaller bowl, whisk the vinegar, olive oil, anise seeds, salt, and pepper. Drizzle over vegetable ribbons and toss. Serve immediately.
These stuffed avocados make the classic salad a little more hearty, as well as perfectly portable, making them the ideal side serving. They also make the BEST take-to-work lunch, just make sure to squeeze a lemon over the cut avocados to prevent browning.
INGREDIENTS:
2 avocados, halved and pitted
8 cherry tomatoes, halved
2 tbsp. finely chopped red onion
2 tbsp. black olives, roughly chopped
1/2 Persian cucumber, cubed
1/4 c. feta, cubed
2 tsp. coarsely chopped fresh dill
2 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
Kosher salt
Freshly ground black pepper
DIRECTIONS:
In a medium bowl, toss together tomatoes, red onion, olives, cucumber, feta, dill, olive oil, and lemon juice. Season with salt and pepper.
Scoop out each avocado half, leaving about ½” border. Cut the removed avocado into bite-sized pieces and stir into prepared salad.
Fill each avocado half generously with Greek salad mixture and serve immediately.
Nothing screams summer quite like bruschetta. Be sure to rub the toasted bread with garlic for a kick of flavour. Top them with simple marinated tomatoes for the ultimate summer snack.
What kind of tomatoes? Juicy ones, yes. Even drier ones like roma are perfect. In fact, drying tomatoes a bit is key for bruschetta. What do we mean by drying, and why is it better? The key is to keep the toast like toast should be: Dry. When you use juicy tomatoes, you will no doubt get a powerful (and delicious) tomato result. But if the tomatoes are too wet, the toast will be soggy. The trick: Salt your tomatoes. After they have been diced, add them to a large strainer or colander over a bowl, and toss with some salt. Let sit 5 minutes. See what happens? Lots of liquid at the bottom of your bowl. While we hate throwing things away, that tomato juice is going to be (too?) salty to use for anything else.
INGREDIENTS:
FOR THE TOMATOES
4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 arge tomatoes, diced
1/4 c. thinly sliced basil
2 tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes
FOR THE BREAD
1 large baguette, sliced ¼” thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved
DIRECTIONS:
Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.
Meanwhile, toast bread: Preheat oven to 180 degrees. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
Spoon tomatoes on top of bread just before serving.
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