Breakfast and Gossip @ Church Street Social (Church Street, Bangalore)

I hate having to get up at unearthly hours on a weekend (10 AM of course) to catch breakfast at a decent joint. Church Street Social serves Breakfast throughout the day. That’s reason enough for me to like them. I also like their industrial design, quirky prints, funky trays and fun drinks, but we’re not focusing on that today. We are paying homage to bacon and sausages and pancakes and eggs and French toast and sugar and spice and everything nice. Just like God intended. Word.  

Comic Relief - Leaping Windows Cafe (Near Indiranagar Club, Bangalore)

If you manage to find it (Google maps included), I’d say pat yourself on the back. If it makes it any easier – Leaping Windows Cafe is on the road parallel to Indiranagar club (Ask the fruit vendor at the end of the road). Like all things Indiranagar, this is an old bungalow converted into a café. What it also uniquely is, is a comic book library to read your Tintins, Asterix and Calvin and Hobbes in peace. Of course, you pay 40 bucks an hour, but that’s small change. You walk past the reading den on the ground floor to the 1st Floor which has multiple seating options, all of which have bold comic paintings hanging on the whitewashed walls. We choose to sit outside as it was cool and it faces a canopy of trees, which always is a plus point for me. I plonk myself on the low cane chair/ settee and proceed to look at the menu. Standard breakfast options coupled with a section for Burgers/ pastas/ salads/ mains and quick bites (available post noon). A whole page dedicated to coffee and its variants including an exciting sounding Aztec coffee blended with vanilla ice cream. (Didn’t really try that because I’m not a java lover!).

The FPD Quickie: Breakfast at Red Fork (Indiranagar, Bangalore)

Procrastination is a much maligned word. In my opinion, all of us should give ourselves the benefit of putting away things that can be done today to tomorrow, or even day after. I have been luxuriating in the knowledge that I have been lazy. And it’s an absolutely wonderful state of mind to begin the New Year after the mad rush of December. So Happy New Year to you…I might have even wished you in February, but I figured halfway into the month is a good upholder of the procrastinator flag. In keeping with the lazy attitude I bring to you a perfectly lazy way to enjoy a Sunday - Breakfast at Red Fork in Indiranagar. This one has been on my list for a very long time but I always postponed it. The current urge to dine here was driven by the fact that I was long overdue to meet my friend (there you go again… I’m so good at this procrastinating thing!) to catch up on happenings in our lives. Outdoor seating on a Sunday morning totally appealed to our senses and we landed up for breakfast at a half past ten.

Cranberry & Chocolate Chip Wholewheat Muffins

Cranberries are not grown in India. So all those gorgeous recipes with Cranberries in them were pushed to the back, because let’s face it – I don’t want to pay an arm and a leg to import them. Nor do I want to grab onto someone else’s arm or leg and beg them to get some from their trip abroad.

The dried version however IS available here and I recently happened to pick some up for the heck of it. Foodhall offeres two types – one that looks all red and juicy (which is what I would expect a cranberry to be) and the other which looks like a mini blueberry. Of course I gravitated to the more familiar one, only to be told that they were not whole cranberries and are treated to some extent, with sugar and color to make them pretty and sweeter. I took the bait and bought the more expensive but tart, Whole Cranberries.

The idea was to keep them at my work desk and have them as a snack, a-la-Oprah. But the recipe books beckoned and I caved. A whole wheat muffin that called for dried cranberries had my name written all over it! I improvised and added some chocolate chips in as well…Who knew they would hit it off? :)

There's a Dragon in your Cafe - Coffee on Canvas (ST Bed Layout, Koramangala)

Prost is not open at 10 AM in the morning, apparently. So we walked across the street to Coffee On Canvas. This was not my first visit to the place and the last one did not go down well with my finicky friend. The Toast, you see, was not warm and the Honey Chilli Chicken acted all dicey and only spicy with me – so there goes. So my second visit was more out of circumstance than choice. But the dragon turned it around and so I decided to sing.  

The last visit was at night and I must say mornings compliment this place a lot more. Airy and filled with light, the potted plants and creeping vines give the impression of a large, fun balcony in an old friends house. And then there is the Dragon. You don’t notice him at first – sly and shy that he is, hiding behind the windmill bookcase. And then you notice a tail, then a claw and then finally his face. I think I have a crush on him J

Who wants to eat at The Tuck Shop? (Koramangala, Bangalore)

If you studied in a school in Bangalore your most likely hangout would be the canteen or what we convent-educated kids liked to call it, “The Tuck Shop”. This was one place that you would rush to, as soon as the Tea break or lunch break was announced with a loud bell. The place where you would buy fryums and samosas and wolfed down cutlets and burgers (if you were lucky and feeling rich) even wash it down with a milkshake. So of course this little eatery will pull at your heartstrings with nostalgia!

Started by two young (really young) entrepreneurs and hotel management graduates Mayank Agarwal and Ahmad Sharif, The Tuck Shop tries to help you re-live your fondest school memories. The ambience is one of a spruced up garage made pretty with creeping vines, casual seating and fun paintings of crazy kids in a school bus. Though the target audience is college goers, surprisingly the place has an equal number of office goers and families that throng the all day diner. Being in Kormangala also helps to tap into the myriad educational institutions and offices that dot the surroundings!

Ham and Cheese Crepes

I have been super busy the past two months. Just completed a very big and very important project in life that will serve as a retirement cushion. So pretty stoked! But what that necessarily entailed, was me not having time for the small pleasures in life – like cooking something exciting and blogging about it. The co-resident plays football every Saturday morning and comes home ravenously hungry. I got up early today and decided to make a decadent breakfast for him, to make up for all the days in the past few weeks that he has had to eat Maggi noodles! A ham and cheese crepe is a very nice way of saying thank you don’t you think?
 

Ham and Cheese Crepes

Prep time:10 mins

Cooking time: 15 mins

Serves 4-6

What you need:

For the Crepe

1 cup all-purpose flour (maida)

1 Egg

1 cup + 2 Tbsp Milk

¼ tsp Salt

Butter – for greasing the pan

For the filling

2 eggs, beaten

200 gms Ham, sliced

6 slices of Cheese (cheddar/ havarti/ montery jack)

Freshly ground black pepper

What to do:

Mix flour and salt in a bowl and form a hollow in the middle. Break the egg in it. Add half the milk and then gradually whisk till smooth. Now add the remaining milk and whisk till smooth and the surface is bubbly. Let it stand for a few mins.

Heat a heavy 9 inch frying pan and grease it with some butter. (Keep the heat med-low). Pour 1/6 th of the batter in it. Tilt the pan to move the batter around so that it covers the entire base. Cook till it is golden and the sides of the crepe start rising. Now flip it over and cook the other side as well. Set aside. Repeat the process to get 6 crepes.

Keep your beaten egg, ham and cheese ready. Reduce the heat of the frying pan to low. Lay a crepe on the pan. Spread 2-3 spoons of the beaten egg on the crepe. Lay out the cheese on top. (Restrict it to one half of the crepe). Now lay the ham over it. (You can season it at this point with some pepper. Avoid salt as the cheese and ham already have salt in them). Fold the crepe in half, over the ham and cheese. Now fold it again to make a wedge. Gently heat through till the cheese is melts. Now transfer it to a warm serving plate and sink into a decadent breakfast.

P.S. I dot my crepe with some Tabasco to cut through the richness of the ham and cheese.  

Break'First' at Monkey Bar (Wood Street, Bangalore)

So my favourite bar (like it was a secret!) in Bangalore is now serving Brekkie! And not just any brekkie but gourmet brekkie. We’re talking the whole nine yards! And of course I went there to stuff my face because breakfast is my favourite meal of the day. I like that fact that we can eat bacon and pancake syrup and fruit and chocolate and bread and ice cream – all in one meal and no one thinks that’s weird! See why it enjoys a special place in my heart?

Cinnamon Sugar Muffins

Some things in life are simple. 1+1=2, beach + margarita = holiday and cinnamon + sugar = awesomeness! When I chanced upon this recipe, I was skeptical. The ingredient list was small. The process was easy. And the final product seemed very basic. But the more I kept thinking about the muffin that’s going to be coated with cinnamon sugar, the more I wanted to make it. The story goes back a couple of years – in a mall in Bangkok. (It’s nothing like the Hangover II, so get your mind out of the gutter!). Now BKK is a shopper’s paradise. I landed and checked myself into a hotel which was bang opposite one their biggest malls – yes, I had my priorities in order! The city is hot as hell, so it’s very thoughtful of the government to connect malls to other malls via air-conditioned pathways. The end result being, you feel you are in the biggest mall on the planet!

My daily routine consisted of getting up early, grabbing a quick brekkie at the hotel café and waiting till the mall opened at 10 AM. As soon as the first store opened it’s shutters, I was in shopping mode! Like a ninja on a mission, I went from store to store and floor to floor – looking, comparing, bargaining and buying. The only break I took was a loo break and a lunch break. Ok, so I’m crazy! Luggiing my loot around (I used a big suitcase with wheels :P), I finally saw it. A pretty little bakery done up in pink and dark brown – like candy and chocolate. I was inexplicably drawn towards it - I completely empathize with Hansel and Gretel! There were rows and rows of all the goodies you could imagine – doughnuts, layer cakes, cupcakes, pastries, tarts, truffles and I could go on! I put as many things I could on the tray along with a sugar bun that also made its way there. I sat down to enjoy my sugar coma inducing meal. And you know what the surprise package was?  – The tiny little perfect sugar coated butter bun! I have dreams about it some days (no kidding!).

So the climax is simple. The sugar coated muffin = my substitute for the sugar coated bun. And I’m currently patting my stomach with a Looney smile plastered across my face. Enough said.

Cinnamon Sugar Muffins

(Recipe Adapted from My Kitchen in the Rockies)

Prep time: 15 mins

Baking time: 22 mins

Makes 10 -12

What you need:

1 ¾ cup All purpose Flour

1 ½ tsp Baking powder

½ tsp Salt

¼ tsp Nutmeg, grated

½ tsp Cinnamon

1/3 cup/ 80 gms melted unsalted Butter

¾ cup Sugar, small granules/ coarsely ground

1 large Egg, at room temperature

¾ cup Milk

For the coating:

1/3 cup/ 50 gms unsalted Butter, melted

4 Tbsp Sugar

½ - 1 tsp Cinnamon powder

What to do:

Preheat you oven to 180°C. Line 10-12 muffin cups with liners. (I didn’t have liners, so I just used my silicon muffin tray with good results). Toss in the nutmeg, cinnamon, salt and baking powder into the flour. Sieve to ensure uniform distribution of the dry ingredients.

In another bowl, beat the egg gently, add the milk and sugar. Mix well. Now add in the melted butter. (Ensure it is not hot, otherwise it could scramble the eggs).

Mix the wet ingredients with the dry ingredients, until just combined.

Split the batter among the muffin cups (I got just 10). Bake in the hot oven for 18-22 mins. (I baked it for 20 mins).

While the muffins are baking, mix the sugar and cinnamon in a flat plate. Run your fingers thru it and ensure they are well integrated. Keep the melted butter aside.

Once out of the oven, immediately brush the hot muffins with the melted butter and roll them in the cinnamon sugar mixture. I like to double dip. Wait till it’s cool to serve. (I popped a hot one in my mouth and it was rocking!)

P.S. The muffins taste best the day they are baked… not that I expect any to be left for the next day!

Strawberries and Banana Breakfast Smoothie

My fridge is filled with boxes and boxes of Strawberries. Yes, tis the season to be jolly …again! I’ve raved about my strawberry love many times before so you already know I’m crazy about the little suckers. And I always stock up whenever they come around. Apart from eating them dunked in hot chocolate fudge or enjoying them with the traditional fresh cream I also like to make a mean smoothie out of it. Besides, I just bought a nice Morphy Richards blender this month … so I need to puree and blend! I call this my breakfast smoothie because it gives me the necessary kick to start the day. Yes, I need a kick… I am NOT a morning person. Come to think of it, I’m not a night owl either. I’m a nine-to-fiver! Unfortunately those kinds of jobs are hard to come by and even if they do, it will involve sucking up to someone in a government office! Now that I’m done ranting about the lack of optimal timed employment, I come back to the smoothie. It’s yummy, it’s easy, it’s healthy and it’s in season. It’s a complete breakfast, so you can give your Masala Dosa a break today!

Strawberry and Banana Breakfast Smoothie

Prep time: 10 mins

Serves 2

What you need:

200 gms Strawberries, cleaned

2 small Bananas (I used the Yelakki Bananas)

100 gms / 6 Tbsp thick Yoghurt (chilled)

100 ml Cold Milk/ as required

2 Tbsp Honey

What to do:

Puree the Bananas along with the cleaned strawberries. Add in the honey and blend. Now add in the yoghurt and blend to form a lovely pink puree. Top with milk and blend again to get the required consistency. (Aim for the consistency of really thick Lassi). Pour into glasses and serve chilled.

Red and Green Coconut Chutneys for Idlis or Dosa

Featured in Tastespotting.com on 18th Sep 2012

I was the kind of South Indian kid who always liked her Dosas more than her Idlis. The crispy buttery pancake always made my mouth water a lot more than the healthier alternative – The Idli. The only place I would crave an Idli was this little cart near Commercial Street. There are more than a dozen idli sellers with similar wares in and around the area but I always gravitated to this one. The reason was simple – the chutney’s! This man made the most awesome red and green chutney’s to go along with the idli’s. People would queue up in front of his cart from 7:00 pm upto 9:00 pm. His stock would never last beyond that! The whole exercise of ordering in this place is an art – of War! You jostle through the crowd to reach a point where he can actually see your face and hear you. Then you scream out your order (no dilly dallying) and squirm your way out of the crowd. Then you keep looking at the guy who plates the idli’s to confirm whether it’s your turn. He will look at you and the slightest nod in your direction would signify that you can come collect your wares. Of course many people will still attempt to move up the crowd and convince him that it’s their plate, so you need to elbow them out of the way and take what’s rightfully yours. I always go back for second (and third) helpings of the chutney. People around are definitely not tolerant of an Idli holding person moving up the order crowd again, but a girls got to do what a girls got to do! The Idli Plater grudgingly dishes out the smallest portion of the second round of chutney’s (after all Coconut’s don’t come cheap these days!) When you are finally done eating, you dispose of the banana leaf (your plate) and pay your bill and smile till your jaws ache!

Now, my version of the Red and Green Coconut Chutneys can never parallel his, but it will definitely add zing to your Idli or Dosa in the morning! J

Green Coconut Chutney

Prep time: 10 mins

Serves: 3-4

What you need:

5 Tbsp freshly grated Coconut (1/2 coconut)

1 bunch Coriander leaves

2 Green Chillies

1 tsp Tamarind paste

½ cup Water

Salt to taste (I use rock salt)

Tempering:

1 Tbsp Oil

½ tsp Mustard seeds,

5-10 Curry leaves

½ tsp Urad Dal

What to do:

Grind all the ingredients (except water and Salt) in a mixer, till coarse. Now add ½ the water and grind again. Now add the remaining water to get the desired consistency of chutney. I like mine thick. (something that I can scoop up with my idli.) Now season to taste and blend till incorporated. Spoon into a serving bowl.

Now heat the oil in a small pan. When hot, toss in the mustard seeds and wait till they start to pop. Quickly toss in the urad dal and the curry leaves. (You can also add 1 whole red chilli for a hit of heat). Saute for 15-20 secs till it changes colour and pour the tempering over the chutney.

Serve hot with Idlis or Dosa.

Red Coconut Chutney

Prep time: 10 mins

Serves: 3-4

What you need:

5 Tbsp freshly grated Coconut (1/2 coconut)

3 Red Chillies

1 ½ Tbsp toasted Channa Dal (Chutney Dal)

1 tsp Tamarind paste

2 cloves Garlic

½ cup Water

Salt to taste (I use rock salt)

Tempering:

1 Tbsp Oil

½ tsp Mustard seeds,

5-10 Curry leaves

½ tsp Urad Dal

What to do:

Grind all the ingredients (except water and Salt) in a mixer, till coarse. Now add ½ the water and grind again. Now add the remaining water to get the desired consistency of chutney. I like mine thick. (something that I can scoop up with my idli.) Now season to taste and blend till incorporated. Spoon into a serving bowl.

Now heat the oil in a small pan. When hot, toss in the mustard seeds and wait till they start to pop. Quickly toss in the urad dal and the curry leaves. (You can also add 1 whole red chilli for a hit of heat). Saute for 15-20 secs till it changes colour and pour the tempering over the chutney.

Serve hot with Idlis or Dosa.

Here's what was featured in Tastespotting.com

Savoury Breakfast Muffins to wake you up!

It’s nice to have a good savory muffin in one’s repertoire. (Not that I would ever tire of cupcakes!). But some mornings need a nice wake-me-up-punch and if I load myself with sugary delights, I know I’m going to crash by midday! So this one’s a lovely cheddar and spinach muffin with the red chilli adding the right amount of spice. It feels really healthy because its got veggies and milk and just 3 gms of butter per muffin! (Almost felt like a subway advert there – less than 6 gms of fat!). It’s also really easy to make – just combine the wet and dry ingredients and bake! I would suggest eating these warm (not hot) so that you can still feel the gooey cheese. I like to throw on some Tabasco on top, because I’m crazy! Good Morning darlings… I’m sure going to have one!

Spinach and Cheddar Breakfast Muffins

Prep time: 15 mins

Baking time: 30 mins

Makes: 10-12 muffins

What you need:

1 small Onion, finely chopped

3 cloves of Garlic

1 fresh Red Chilli, chopped (or two)

1 Tbsp Olive Oil

350 gms Plain Flour

2 ½ tsp Baking Powder

1 tsp freshly ground Black Pepper (or to taste)

200 gms Cheddar, grated

250 ml Milk

1 Egg

30 gms Butter

1 bunch/ 150 gms of fresh Spinach, chopped

Salt to taste

What to do:

Preheat the oven to 170°C. In a pan, over medium heat sauté the sliced onion in the olive oil until soft. At the end, grate the garlic and throw the chili into the pan and give a good stir to combine the flavors.

In a bowl stir the flour, baking powder, pepper and three fourths of the cheddar. In another bowl, whisk the milk and egg together, then pour onto the flour mixture. Toss in the cooled, melted butter and combine using a wooden spoon to fold.

Now add the cooled onion mixture and the chopped spinach.

The batter will be quite thick, (like really wet bread dough) so the best way to incorporate all the elements is to get your hands in there!

Line the muffin tin with butter paper or muffin liners to remove the muffins easily. Divide the batter into twelve medium muffins. (the batter in the muffin tin will look all gnarly but will smoothen out once baked). Sprinkle the remaining grated cheese on top. Bake for 30 minutes or till a skewer inserted in the center of the muffin comes out clean.

Remove the muffins from the tin immediately and turn them over. This is to avoid the base getting soggy. Cool upright on a rack. A complete breakfast with freshly squeezed fruit juice!

Green Goddess Frittata (Spinach, Broccoli and Mushroom)

Frittata is a variation of an omelette and is derived from the Italian word fritto meaning to fry. The difference between an omelette and frittata are four fold. (A) Ingredients are combined with the beaten egg mixture before cooking, unlike an omelette where its tossed on top before the omelette is fully cooked. (B) The mixture is cooked over a very low heat, but for a longer period of time (10-15 mins) compared to an omelette (4-5 mins). (C) The frittata is not folded over like an omelette, but grilled briefly to set the top (D) and finally a frittata is for sharing, unlike an omelette which is a one person dish. So after getting all technical on you, I’d like to conclude by saying – it tastes just like a fat, fancy omelette or a baseless quiche. Both of which are fully acceptable and appreciated with gusto in my home. I would serve the frittata cold with some toasted baguettes for a fuss free lunch. It’s also a great option to lug around for a picnic. I call this one Green Goddess – with Spinach, broccoli and mushroom, how could I have not?

Spinach, Mushroom and Broccoli Frittata

Prep time: 10 mins

Cooking time: 20 mins

Serves: 2-3

What you need:

3 Tbsp Olive Oil

80 gms Broccoli florets, chopped

200 gms Button Mushrooms, sliced

2 cups Spinach leaves, coarsely chopped

6 eggs

A splash of soy sauce

Salt and freshly ground Black Pepper

2 Tbsp grated Parmesan Cheese

What to do:

Heat the oil in a large non stick frying pan. Add the mushrooms and broccoli and cook over a high heat s, stirring, for about 7 mins. Add the spinach and sauté for 1-2 mins. Lower the heat, do not let the spinach wilt.

Break the eggs into a bowl, season with salt, pepper and soy and beat well. Pour over the veggie mix in the pan and cook over medium heat for 10 mins. As the eggs set, lift the frittata with a spatula and tilt the pan so that the uncooked egg runs underneath. Repeat till the whole frittata looks set.

When the eggs are set sprinkle with grated parmesan and place the pan under the grill. (about 4 inches from the heat). Cook for 1-2 mins or until the top is golden brown and firm when pressed. Cut into quarters and serve with freshly toasted and buttered baguettes and a nice glass of wine.

Note 1 : Use a frying pan that can be placed in the oven as well. Or else you need to transfer the frittata into an oven proof dish to grill the top.

Note 2: Non Veggie Option: Reduce the olive oil to 1 Tbsp and add 60 gms of diced bacon and sauté the veggies in the bacon fat. Omit the soy sauce, as the bacon will provide the requisite saltiness.

Strawberry Griddle Cakes for a Fancy Breakfast

Yes, I know it’s another recipe with strawberries back to back. But I have so many in my fridge that I need to use them and use them in innovative ways! (lest the co-resident realize my evil plan of ‘waste to wealth’). I have a supermarket weakness. If something looks fresh, is in season and the store has a buy one get one free offer – I’m hooked. Rest assured, I will be carting loads of it back home! Come on now, who doesn’t like a good bargain? Thankfully Strawberries are such accommodating fruit that you can pair them with almost anything and achieve success. Now coming to Griddle cakes. First of all, don’t let the name take you on a wild goose chase. Another name for a frying pan is a griddle and griddle cakes are nothing but pancakes that are just a little firmer. So you can call them Strawberry pancakes if you please… but I much prefer the fancier sounding name. (Fools the co-resident into thinking he’s getting something radical to chew on!) I served the Griddle cakes with some strawberries in wine instead of the routine ‘drizzle the pancake syrup on’. And since that means I’m having wine for breakfast, it automatically becomes a fancy brekkie! (Ok, so I have low expectations…Sue me!)

Strawberry Griddle Cakes with Strawberries steeped in Wine

Prep time: 30 mins + cooling time

Serves: 4

What you need:

125 gms self raising Flour

1 pinch Cinnamon and Salt

½ tsp Baking Powder

30 gms Castor Sugar

1 Egg

1 Lemon, juice of

125 ml Milk

150 gms fresh Strawberries, diced

Salted Butter

For the Strawberries in Wine:

200ml Rose Wine

1 tsp Vanilla essence

50 gms Castor Sugar

200 gms fresh Strawberries, sliced

What to do:

To make the Strawberries in Wine: Heat the wine and sugar in a large pan until the sugar dissolves. Bring the liquid to a boil toss in the strawberries, take off the heat. Add the vanilla essence, cover the pan and set aside for the fruit to steep in the liquid until cool.

To make the griddle cakes: Sift the flour, cinnamon, salt and baking powder in a large bowl. Stir in the sugar. Make a well in the center and tip in the egg, milk and lemon juice to make a batter. Add the diced strawberries to the mix. Mix well till small bubbles appear on the surface of the batter.

Heat a non stick frying pan and add a little salted butter. Add spoonfuls of the batter to the pan to make small thick pancakes. Cook on medium heat until bubbles start to appear on the surface of the griddle cakes – about 2 or 3 mins. Flip and continue to cook for another 2-3 mins. Repeat with the rest. Serve warm with the wine steeped strawberries.

Note: If cooking in batches, keep the cooked ones warm in a low oven while you finish the rest.

Strawberry Milkshake and My 100th Post

It’s my 100^th post today. I can’t believe I had enough material to go this far (apparently I do!) Bloggers say that lasting the 2 years is the biggest challenge. You need to be interested in what you blog about and let’s face it, people need to be interested in what you write about. You might say that you give a rat’s ass about what people think…but that’s not true. You need an audience to appreciate art. (Ok, in my case … the art of blabbering!) If nothing else, I have at least 100 failsafe recipes that I can always fall back on! I’ve also come to realize that I care as much,  (if not more) about my pictures that accompany each blog post. So the journey for me has been about taking baby steps to produce pics that I am proud of. (Here’s the link to my first post and picture. (Click Here) No, am not ashamed, it’s a learning curve right?) :P

Talking of learning curves, was I going to put up some insurmountable culinary challenge as my 100^th post? Hell No! Most of the inspiring recipes for me are ones that you look at and decide instantly, “I can make that …tonight or right now”. It’s recipes that look simple and delicious and goad you into thinking that you can create them with a flourish of your hand. So here’s the Strawberry Smoothie recipe. No fuss, all Love!

P.S. Thanks for stopping by…

Strawberry Smoothie

Prep time: 10 mins

Serves: 2

What you need:

200 gms fresh Strawberries

400 ml of Milk, cold

2 scoops of Vanilla Ice Cream

2 Tbsp of Sugar

What to do:

Take the green tops off the strawberries (he he he!), Wash them under running water. Toss them in a blender with the Sugar and whir around for 3 mins till you get a lovely red puree. Now Add the ice cream in and blend for 1 min. Finish by adding the milk in and run the blender for 2 more mins till you get a nice and frothy mix. Check for sweetness. (you can add more sugar if you want at this point – what are you like carzy??)

Pour into a tall glass and enjoy making a milk mustache!

I love this pic below... Something about it makes me feel like I'm floating on a cloud :)