Potato Leek Soup, Blue for Bridget Jones

It’s Food ‘n Flix time again! In this monthly group a ‘host’ picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. And I put a fun twis on the potato leek soup today!

And I get to play the first host of 2105! I dug up a crowd pleasure film where the story starts off with a New Year’s party. I am not a chick flick kinda-gal but Bridget Jones’s Diary has always been a fun favorite. Every rule has to have an exception right? And what a challenge to make a recipe for a movie where the main character is an awful cook! It’s cliche but I could not resist doing Bridget’s infamous accidentally Blue Potato Leek Soup. And I just had to do something with mini gherkins with an Indian touch from the annual Turkey Curry Buffet her mom host.

blue potato Leek Soup

Tasty reading ahead, KEEP GOING… →

IIP: Lebanese Fruit Cocktail Sundae

It’s that wonderful time once again for an International Incident Party hosted by the wonderful Penny at Jeroxie. This month the theme is Sundaes! Oh How I love Thee Ice Cream! Yep I do eat ice cream 12 months out of the year…but Penny, who is down under, is laying in the hot summer sun right now while I am knee deep in snow! Maybe not the best time of the year for me. I guess it is time to play reverse psychology with myself and turn a negative into a positive….my Sundae will call out for Spring to arrive asap!

But quickly before, the randomly picked winner of the What is your Color TEArapy Mood Contest is…drum roll please….Kate from DietHood.com. Congratulations!

About 10 years ago I discovered a place in Montreal – in a lost industrial corner of the city – called Cocktail Antabli, a place that specializes in exotic fruit cocktails and waffles. It is owned by a Lebanese family. After my first experience there it became a mandatory yearly pilgrimage at the very least once a year. The fruit cocktails are ginormous and filling….they are more then a meal on their own. But so good, especially the big gooey white topping with pistachios drizzled in honey. And I always picked one with the amazing avocado purée.

So for this challenge I decided to recreate my favorite fruit cocktail from this shop. Now a Sundae does require ice cream and there is none in the original version, so I decided to turn the avocado purée into avocado ice cream. My post may look daunting because there are several recipes…but they are all short and very quick. I highly recommend you make this treat. The secret is picking perfectly ripe and sweet fruits. Oh ad that gooey white stuff I found out is called Ashta. The trick when eating it is to go a bit under the ashta and only have a small portion of it with each spoonfull so you still have ashta left with your last bites. I was very pleased to find a recipe for it on one of my favorite blogs owned by Joumana, Taste of Beirut. OK here we go with the making of:

Lebanese Fruit Cocktail Sundae

Ingredients:
mango, strawberry, banana…sliced or cut
avocado ice cream (see below)
mango purée (see below)
strawberry coulis (see below)
ashta (see below)
pistachio
honey

Directions:

  1. In a very tall glass layer a bit of bananas and mangoes then cover with a bit of strawberry coulis.
  2. Next layer strawberries and cover with a bit of mango purée.
  3. Add a scoop of avocado ice cream.
  4. Repeat the 3 layers
  5. Top with a big scoop of ashta, crushes pistachio and a liberal drizzling of honey. Find a very long spoon!

Avocado Ice Cream Recipe

250ml heavy cream
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
250ml milk
3 ripe avocados

Peel and seed the avocados, put into a blender with the milk and make a purée. Pour the purée into a mixing bowl, add the sugar, lemon juice and cream and beat until creamy. Transfer the mixture into an ice cream maker and follow the manufacturer’s instructions.

Mango Purée

flesh of 1/2 a mango
2 tbsp water
1 tbsp sugar
Blend together to get a creamy purée.  If too thick, adjust consistency with water.

Strawberry Coulis

1 cup of strawberries, chopped
2 tbsp water
1 tbsp sugar
Blend together to get a creamy coulis.  If too thick, adjust consistency with water.

Ashta, makes about 1 cup

2 slices of American-style white bread
500ml of half-and-half or 1/2 milk and 1/2 heavy cream
2  tablespoons   of cornstarch, diluted in a bit of water
1 Tablespoon of sugar
1 teaspoon of orange blossom water, 1 teaspoon of rose water

  1. Start by cutting the edges off the bread. Cut the soft white part in dices.
  2. Pour the half-and-half or milk and cream mixture (or whole milk) in a heavy-bottomed saucepan; add the diced bread and let it soak in the milk mixture for as long as possible, a day if you can.
  3. Heat the milk and bread mixture, add the sugar; dilute the cornstarch in water; stir the milk mixture continuously until it starts to steam; add the cornstarch and keep stirring until the mixture thickens, making sure it does not burn (adjust the heat).
  4. Add the flavored waters if using, stir a few seconds more and remove from the heat. Pour into a bowl, let it cool and then cover with plastic and store in the fridge overnight to give the cream a chance to thicken.

International

 

Mango Curry Cardamon Ice Cream

** sorry about the pic quality, waiting for new camera cable from Ebay so all I had was my phone camera**

Wait Wait…stop cringing! I know what you are thinking. But trust me don’t knock it until you have tried it. This recipe is my own creation but it is was born out of a mish-mash of ideas and recipes.

How did it come about? Well, a couple of years back I went to my favorite ice cream shop in Montreal, Meu Meu (Moo Moo in French like a cow would do), and they had a spicy curry raisin ice cream. I had to have it. It was love at first lick. The subtle spicy curry-ness was a perfect match to sweet frozen cream. I never saw the flavor there again. This version also can find traces of inspiration in the traditional Indian ice cream called Kulfi. Kulfi is mostly flavored with pistachio, saffron and cardamon. Nope the mango was not inspired by an Indian influence, it was a last minute substitute. My intention was to use a lot of pistachio but there was not a pistachio to be found anywhere at the local big grocery store near my house. How pathetic. So I got dried mangoes instead but you could substitute for an equal amount of pistachios, crushed.

So here is my version. Don’t be frightened by the list of ingredients. It’s really an amazing combination.

Spices in 1/4 of milk before heating

Mango Curry Cardamon Ice Cream

1 cup milk
1 cup heavy cream
1 cup dried mangoes cut into pieces
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 tablespoon curry powder
1/4 teaspoon ground cardamon
1/8 teaspoon salt
1/8 teaspoon chili powder

1. Rehydrate your dried mangoes for about 30 min by covering with boiling water, drain.
2. In a microwaveable bowl mix 1/4 cup milk, the sugar and all spices. heat for 30sec…just to warm up the mixture a bit and release the flavors.
3. Put milk, cream and sugar mix in ice cream machine
4. Add mangoes.
5. Follow ice cream machine instructions.