Of Sorbets and Soups.

Christmas in October!

froothie_orange-kitchens

Anyone who knows me well is aware of my obsession with kitchen gadgets and tools and a little birdie may have told the same to the wonderful team at Froothie (Thank you guys!). So they sent me their Optimum 9400 High Speed Vortex Blender for a test run before the big launch. They claim this ONE appliance can perform 15 functions, yes you read it right! So I decided to create some delicious healthy recipes and see if it is really true.

Out of the 15 functions that the team mentioned it can do, I was most curious about the following five:

  • Making Frozen Treats
  • Making Hot Soups
  • Making Breads 
  • Making Nut Butter
  • Grinding nuts and grains 

I am an avid cook and baker so do I own a lot of gadgets that I love and completely trust, do I need another one on my kitchen shelf was my biggest concern? One month into using this blender I have to be honest I think I absolutely do need to have this in my life.

I spent this month making loads of frozen treats in the first half when it was still pretty warm and spent the second of the month making soups, hey because all of a sudden Dubai “winters” were here!

From frozen to piping hot.

I am yet to test the other functions but for now I am one happy girl and today I’d like to share one recipe each of a frozen dessert and a steaming soup that my little chefling loved.

Also, at the end of the post is a little present for you. The festive season is upon us and the team at Froothie and I would love to celebrate and share it with all of you 🙂

So here are the two recipes.

Happiness in a bowl: Dark cherry, lemon and ginger sorbet with a strawberry and rose frozen yoghurt.

recipe1_frozen-desserts

Why have one frozen dessert when you can have two? Both the frozen yoghurt and the sorbet are beautiful on their own, however my little chefling and I love to combine the sweet frozen yoghurt with the tart sorbet and “decorate” our very own soft serve bowls. With all those colours; pink and deep red dotted with white and green it sure is happiness in a bowl.

I wasn’t sure of two things; one if the texture would be indeed creamy and two, if I wanted to make two-three helpings only for my tiny family (since the jar is humongous and usually with a blender if you are making very little quantity it is such a pain). I was proved wrong on both the counts and was in for a pleasant surprise when we had a super creamy sorbet and a frozen yoghurt ready in seconds.

Makes 2 large bowls or 4 smaller ones.

Ingredients

  • For the dark cherry, lemon and ginger sorbet
    • 75 ml water
    • 25 gms caster sugar
    • 1 tsp juice from a lemon
    • ½ inch ginger
    • 250 grams frozen dark cherries
  • For the strawberry and rose frozen yoghurt
    • 150 ml yoghurt
    • 1 tsp rose water
    • 1 tbsp dried rose petals
    • 2 tbsp caster sugar
    • 150 grams frozen strawberries
  • To finish:
    • Flaked almonds
    • Crushed Pistachios
    • Dried rose petals

Instructions:

recipe-1

For the dark cherry, lemon and ginger sorbet:

  1. Place all the ingredients for it in your Optimum 9400 High Speed Blender in the order listed and blend for 10-15 seconds or until smooth (You can even combine the water and sugar and boil before you add it to the rest of the ingredients. Remember to cool it down though).
  2. It is ready to be enjoyed as a soft serve or can be frozen for later (Do it give time to soften a bit before eating if freezing).

For the strawberry and rose frozen yoghurt:

  1. Place all the ingredients for it in your Optimum 9400 High Speed Blender in the order listed and blend for 10-15 seconds or until smooth.
  2. It is ready to be enjoyed as a soft serve or can be frozen for later (Do it give time to soften a bit before eating if freezing).

To assemble:

  1. Fill a bowl with the strawberry and rose frozen yoghurt.
  2. Next scoop out tiny balls of the dark cherry, lemon and ginger sorbet and place on top.
  3. Finish with loads of flaked almonds, crushed pistachios and dried rose petals.

Next, I’d like to share one of the recipes from a soup we made.

Indian Spiced Sweet Potato Soup

recipe2c_soup

Hot and humid nights are giving way to pleasant and breezy evenings. These are our “winters” and I like to do complete justice to them. Picnics, beaches or simply sitting in the balcony with my hands around a bowl of soup is my idea of enjoying the short lived but absolutely beautiful Dubai weather. This is my Indian spiced sweet potato soup. The heat from the garam masala and madras curry powder complements the sweetness of the sweet potato. I like to finish this Indian spiced soup with a dry chilli and garlic “tadka”.

However making it in the blender meant there was no waiting for the vegetables to cool and blend and reheat before we could enjoy it (phew!). The texture of the soup was wonderfully creamy and comforting (with no unwanted tiny bits of veggies in my bowl that my old blender used to leave)! There will be many soups this “winter” I can tell you that!

Serves 4

Ingredients

  • For the soup:
    • 2 tbsp olive oil
    • 1 tsp cumin seeds
    • 2 medium onions
    • 6 cloves of garlic
    • 2 inch piece of ginger
    • 2 tsp garam masala powder
    • 2 tsp curry powder
    • 4 sweet potatoes (about 800 grams)
    • Salt to taste
    • 3-4 cups of vegetable stock or water (depending on how thick or thin you like your soup)
    • 5 cups of coconut milk
  • To finish:
    • 1-2 tbsp of lemon juice
    • A handful of coriander
    • 2 tsp of oil
    • ½ tsp of cumin seeds
    • 2 cloves of garlic
    • 1 red dry chilli

Instructions:

recipe-2

  1. Chop the onions, garlic cloves, ginger and the sweet potatoes.
  2. In a large pan, heat the oil. Add the cumin seeds to it. When they begin to splutter, reduce heat and add onions and sauté till soft and slightly caramelized (About 5-6 minutes)
  3. Add the garlic, ginger, garam masala and curry powder and cook for a minute.
  4. Add the chopped sweet potatoes and stir well. Add salt and pour in the vegetable stock or water.
  5. Bring it a boil and then reduce heat and allow it to simmer for 15-20 minutes.
  6. Add coconut milk.
  7. Transfer the soup to the Froothie Optimum 9400 High Speed Vortex Blender. Blend till smooth and hot (about 4 minutes). Use a tamper if necessary.
  8. Pour it into soup bowls. Add lemon juice and coriander and serve.
  9. If you would like (optional), slice the garlic cloves and heat oil in a small pan. When the oil is hot, add the cumin seeds, red chilli and sliced garlic to it. Fry till the garlic cloves are crisp. Pour this hot seasoning equally over the soup and enjoy!

I am so looking forward to trying out more recipes in the coming weeks.

Before I end this post, here is the little present we want to share with you.

Hop on to the Froothie website and enter the code ok-froothie-80 that will entitle you to a discount if you do wish to get yourself an Optimum Blender 2nd generation 9200A or the Optimum 9400.

Happy Blending!

Images & Disclaimer: Personal album  If you like any of the pictures on the blog and would like to use those please write to me. I put in hours of work behind each post and would love to share it with you but it would hurt me if  use those without my permission. Just ask! This blender was given to me by the team at Froothie for a test run before their launch in UAE. All the views expressed here are entirely mine.

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