#Lemon Frozen Yoghurt
Text
Lemon Frozen Yoghurt
After spending a week in the French Capital of Lemons --and not a day went by without each of us having something lemon-y, from fresh citronnade to desserts, cocktails and the complimentary (often generous!) glass of Limoncello we were brought as digestif after dinner!-- we returned with our suitcase full of Citron de Menton delicacies. Notably, a delicious Lemon Marmalade, delightfully sharp, with that hint of sweetness characteristic of the Menton lemon, and very little sugar; absolutely delectable on morning toasts. It also makes a delightfully refreshing Lemon Frozen Yoghurt! Happy Thursday!
Ingredients (serves 2):
1 cup thick Greek Yoghurt
1 heaped tablespoon Menton Lemon Marmalade (Confiture de Citron de Menton)
2 teaspoons Limoncello
In a small bowl, spoon Greek Yoghurt and Lemon Marmalade. Give a good, energetic stir until well-combined. Gradually stir in Limoncello, mixing well.
Place bowl in the freezer, at least a couple of hours for a soft-serve sort of texture, longer if you want firmer scoops.
Serve Lemon Frozen Yoghurt with Lavender and Vanilla Biscuits.
#Recipe#Food#Lemon Frozen Yoghurt#Lemon Frozen Yoghurt recipe#Frozen Yoghurt#Frozen Yoghurt recipe#Homemade Frozen Yoghurt#Ice Cream and Frozen Treat#Yoghurt#Greek Yoghurt#Lemon Marmalade#Lemon Jam#Confiture de Citron#Menton Lemon#Citron de Menton#Lemon#Limoncello#Quick recipe#Easy recipe#5 Ingredients or Less#Thrifty#Thrifty recipe#Thrifty Thursday#Summer#Summer recipe#Warm Weather recipe#Summertime
3 notes
·
View notes
Text
Yogurt Recipe - Mixed Berry Frozen Yogurt
This Mixed Berry Frozen Yogurt is a light and refreshing treat that is ideal for hot summer days. This frozen yogurt, made with fresh mixed berries, Greek yogurt, honey, and a touch of lemon juice, is a great way to cool down and satisfy your sweet tooth without feeling guilty. Made with Lemon Juice, Greek Yoghurt, Berries, Honey.
0 notes
Text
Strawberry Frozen Yogurt
This strawberry frozen yoghurt is a light and refreshing treat that's ideal for hot summer days. It's made with fresh strawberries, yoghurt and just a hint of sugar, so it's a guilt-free dessert option. Made from Granulated Sugar, Strawberries, Yoghurt, Lemon Juice.
0 notes
Text
Yogurt Recipe - Mixed Berry Frozen Yogurt
This Mixed Berry Frozen Yogurt is a light and refreshing treat that is ideal for hot summer days. This frozen yogurt, made with fresh mixed berries, Greek yogurt, honey, and a touch of lemon juice, is a great way to cool down and satisfy your sweet tooth without feeling guilty. Made with Lemon Juice, Greek Yoghurt, Berries, Honey.
0 notes
Text
Strawberry Frozen Yogurt
Strawberry Frozen Yogurt. This strawberry frozen yoghurt is a light and refreshing treat that's ideal for hot summer days. It's made with fresh strawberries, yoghurt and just a hint of sugar, so it's a guilt-free dessert option.
0 notes
Text
Yogurt Recipe - Mixed Berry Frozen Yogurt
This Mixed Berry Frozen Yogurt is a light and refreshing treat that is ideal for hot summer days. This frozen yogurt, made with fresh mixed berries, Greek yogurt, honey, and a touch of lemon juice, is a great way to cool down and satisfy your sweet tooth without feeling guilty. Made with Lemon Juice, Greek Yoghurt, Berries, Honey.
0 notes
Text
Mixed Berry Frozen Yogurt Recipe
Mixed Berry Frozen Yogurt. This Mixed Berry Frozen Yogurt is a light and refreshing treat that is ideal for hot summer days. This frozen yogurt, made with fresh mixed berries, Greek yogurt, honey, and a touch of lemon juice, is a great way to cool down and satisfy your sweet tooth without feeling guilty.
0 notes
Text
Recipe for Mixed Berry Frozen Yogurt
Made with Lemon Juice, Greek Yoghurt, Berries, Honey. This Mixed Berry Frozen Yogurt is a light and refreshing treat that is ideal for hot summer days. This frozen yogurt, made with fresh mixed berries, Greek yogurt, honey, and a touch of lemon juice, is a great way to cool down and satisfy your sweet tooth without feeling guilty.
0 notes
Text
Yogurt Recipe - Mixed Berry Frozen Yogurt
This Mixed Berry Frozen Yogurt is a light and refreshing treat that is ideal for hot summer days. This frozen yogurt, made with fresh mixed berries, Greek yogurt, honey, and a touch of lemon juice, is a great way to cool down and satisfy your sweet tooth without feeling guilty. Made with Lemon Juice, Greek Yoghurt, Berries, Honey.
0 notes
Text
Recipe for Raspberry Frozen Yogurt
Made with Honey, Greek Yoghurt, Lemon Juice, Berries. This Raspberry Frozen Yogurt is a cool and refreshing treat that's ideal for hot summer days. It's simple to make and delicious, with only four simple ingredients.
0 notes
Text
Mixed Berry Frozen Yogurt Recipe
Mixed Berry Frozen Yogurt. This Mixed Berry Frozen Yogurt is a light and refreshing treat that is ideal for hot summer days. This frozen yogurt, made with fresh mixed berries, Greek yogurt, honey, and a touch of lemon juice, is a great way to cool down and satisfy your sweet tooth without feeling guilty.
1 note
·
View note
Text
Strawberry Frozen Yogurt
Strawberry Frozen Yogurt. This strawberry frozen yoghurt is a light and refreshing treat that's ideal for hot summer days. It's made with fresh strawberries, yoghurt and just a hint of sugar, so it's a guilt-free dessert option.
0 notes
Text
Talviel's Tamrielic Anniversary Banquet
In lieu of an updated jubilee cake for the 30 year TES/10 year ESO anniversary, here's a banquet menu fit for the nobility of Tamriel! Dig in!
Summerset
Soft Indrik cheese and caramelised onion and pear chutney vol-au-vents, with sundried tomatoes
Auridon Blue Monkfish, poached in Russafeld Heights chardonnay
Shimmerene cherry blossom snowskin mooncake, with an apricot mousse and lemon crème filling
Black Marsh
Crocodile dumplings, with a spicy peanut and sweet saltrice dipping sauce
Stormhold jerk kagouti haunch, with guar fat vegetable fried rice
"Kueh cendol" chewy tapioca rice cakes, with dark palm sugar and coconut milk and jelly layers. A Black Marsh specialty!
Valenwood
Wild venison Greenshade carpaccio, with whipped bacon-honey butter
Stone-baked timber mammoth tail, slow roasted for 48 hours with a honey and mammoth butter glaze
Frozen honeyed "bingsoo" yoghurt, with sweetgnats, candied bacon, and deep fried lard bits, drizzled with sweet condensed milk
High Rock
Alcaire smoked pea soup, with bacon lardons and fresh garden herbs
Flambéed foie gras à la Shornhelm, with a blood orange and goose fat reduction
Gorapple tarte tatin, with golden butterscotch sauce and Bantha vanilla bean ice cream
Morrowind
Smoked kwama egg yolk carbonara, with scrib bacon
Spicy Ashlander-style shalk and ash yam stew, served in a shalk carapace
"Baked Vvardenfell" guar milk ice cream and kwama meringue cake, flavoured with comberries and gold kanet flowers
Elsweyr
Old Anequina jerboa and "lap cheong" sausage pie, with a saffron rice and an ale-and-moon sugar gravy
Terror bird egg "foo yong hai" omelette, with an array of Pellitine seafood and a bhut jolokia moon sugar caramel dipping sauce
Frozen samar pekoe tea custard, with hot moon sugar fudge
Cyrodiil
Bruma barley soup, with homemade herbed sourdough foccacia
Barbecued Blackwood cavy, basted with a rich Surilie Brothers port and habanero barbecue sauce
Abecean sea salt, dark chocolate, and Cyrodiilic olive oil ice cream, with wild strawberry coulis
Skyrim
Markarth goat cheese and pine nut crème tartlets, with smoked juniper salt
Lake Honrich salmon steak, hot smoked over maple wood with Goldenglow honey, served with dill remoulade
Snowberry panna cotta, with spiced Whiterun apple-akevitt compote
Wrothgar
Echatere Gruyère and rosemary mini soufflés, with smoked Vorkhiposh roe
Echalette steak, served medium-rare, in a ginger wine jus
Kurog's wild berry chocolate gateaux, with whipped echatere cream and drenched in wrathberry brandy
Hammerfell
Port Hunding roasted red pepper and harissa hummus, with spiced lentil flatbreads
Spicy Alik'r giant snake tikka, with mint yoghurt dipping sauce and pickles
Coconut and medjool date kulfi, with a slice of rosewater and pistachio baklava
100 notes
·
View notes
Note
What is remu’s favorite Ice cream flavor? Ofc chocolate based but does he like a specific flavor like rocky road?
Actually- what is each of the marauders favorite flavors (in the indi-verse at any rate)
Ooohh hmm yes so i’d say chocolate is his favorite but he also likes cookies and cream and salted caramel
Sirius is controversial (like me) and loves mint chocolate chip aka the best flavor
James loves fruity flavors like lemon, mango, and melon. Or any frozen yoghurt
And peter strikes me as a strawberry and vanilla guy. But i can also see him love soft serve with rainbow sprinkles
84 notes
·
View notes
Text
Fragaria Memories Collab Cafe menu translation
I'm sure a translation is already out there, but I'll throw my hat in the ring for the fun of it. At the moment I've only translated the titles, but I'll probably come back and translate all the descriptions. I'm no professional by any means (a lot of my translations are purely vibe-based) and I'll leave notes for things that are weird.
As always, feel free to let me know if anything's off with the translations! My ask box is open (and I believe you can comment anonymously if you'd like).
(Also pleasantly surprised that the menu is pretty broad compared to a lot of collab cafes I've seen. I think the speculation was that we'd get a main meal per Bouquet and then some random sides or drinks.)
FOOD MENU:
Rimicha's love limit salmon ♡ burger plate (リミチャの限界ラブ・サーモン♡バーガープレート)
Kurode's hidden hard working and inferior omelette katsu curry with crispy rakkyo (クロードの隠れた努力と劣等のオムカツカレーwithパリパリらっきょう)*
Myunna's flour-filled lemon cream pasta ~with deep fried prawn~ (ミュンナの粉いっぱいレモンクリームパスタ〜エビフライもいっしょ〜)
Badobarm's longed for chirashi sushi. "I'll eat it for sure one day!" (バドバルマのいつか絶対食べてやるぜ！憧れのちらし寿司)
Hangyon's everyday would be boring without any surprises~ chilled Chinese Noodles?! (ハンギョンの日々サプライズがないとつまらないですよね〜冷やし中華！？)
DESSERT MENU:
Hallritt's apple pie-like eton mess present (ハルリットのアップルパイのようなマンリーメスの贈り物)*
Merold's Lord's resounding sweet tune-like strawberry ice cream tart (メロルドの主への甘い音色響かせる いちごアイスタルト)*
Cielomort's cafe croissaint roll that floats in the blue sky (シエロモートの青空に浮かぶカフェクロワッサンロール)
Louterstella's star-shaped hotcakes that Kura likes (ルタールステラのクラも好きなお星様形ホットケーキ)
Pikero's experiment? A chou donut that I've stuffed with matcha whipped cream made from your trivial and pointless logic (ピケロの実験？君の軽くて空虚なロジックに俺が抹茶ホイップを詰めてあげようかシュードーナツ)*
DRINK MENU:
Puruth's wanting to drink pudding pudding-style milkshake (プルースのプリンと飲みたいプリン風ミルクセーキ)
Romarriche's rosehip tea which conveys heartfelt warmth and consideration (ロマリシュの温かい思いやりが心に伝わるローズヒップティー)
Sanah's full bloom nahaha~♪-like colourful frozen drink (サナーの満開なはは〜♪なカラフルフローズンドリンク)
Willmesh's gathered thoughts fluffy pastel soda (ウィルメッシュの想いしたためる ふんわりパステルソーダ)*
Klarkstella's dreams of stars and clouds' white water* (クラークステラの夢見るお星様と雲のホワイトウォーター)
Chaco's chocolate banana milk that he found on a detour (チャコの寄り道で見つけた とっておきのチョコバナナミルク)
Arupek's fired up kabosu lemon squash (アルペックの気合い入れのかぼすレモンスカッシュ)
Tuxam's Awesome! Cream soda that has the grace valued by gentlemen (タッサムのAwesome!紳士たるもの品格が大切なクリームソーダ)
Drinks with a Fragaria Bouquet cookie (フラガリアブーケクッキー付きドリンク)
Notes:
I'm sure people know about rakkyo, but for the sake of it I'll just note that this is what it is. It's a side dish often paired with Japanese curry.
So this by far gave me the most trouble, mostly because I had no idea what マンリーメス is and any articles on it were from 2017 about a cafe in Japan claiming that they're popular in Australia. (They weren't, from what I can tell.) A theory posed to me is that a cafe somewhere in Australia (likely Manly, Sydney) had an eton mess on their menu called a "Manly Mess".
Noting here that I... really have no idea what Merold's dish's title actually is. This is my best guess considering the kanji and the vibes I get from it.
Whatever's going on with Pikero's dish, I had a hard time translating it. There's nothing really implying that the matcha whipped cream is made from 'your logic' nor is that really the vibe I get, but I'm not quite sure how else to translate it.
Just wanted to note here that "white water" probably means it's a yoghurt-based drink, according to one of my sources.
#fragaria memories#luna translation#i should probably keep anything i translate in a certain tag#as egotistical as that feels considering i'm not very good at it
17 notes
·
View notes
Text
Menu Thirty-Seven
Menu Thirty-Seven from Rowan Bishop and Sue Carruthers' "The Vegetarian Cookbook".
Potato and Green Pea Curry: oil, poppy seeds, mustard seeds, onion, garlic, cumin, tumeric, coriander, pepper, dried chilli, frozen mint peas, potato, tomatoes, salt, tamarind paste, water
Nutty Carrot Loaf: wholemeal breadcrumbs, carrot, basil, margarine, water, vegetable stock, lemon, parsley, orange juice
Celery and Apple Sambal: celery, apple, lemon
Plum or Prune Raita: coconut yoghurt, red plums, cinnamon
Eternal slog, another week, by now so resigned from the process I don’t even invite my own guests. On the Friday night of the preceding week, my close and personal friend, very often a guest at my dinners, invited somebody new. In the events leading up to the invitation, my close personal friend and I had bickered over the lyrics to George Michael’s “Faith”, which had been performed at the bar by the worst cover band I ever saw. I had been pushed aside by the guitarist as he made his way on stage, this action was clouding any real judgement I could make on the band. There remains a blurry mugshot that I took of him in my iPhone’s camera roll. “‘Faith’ is one of George’s best songs,” I had said to my friend as we rested in the back courtyard of the bar. She had responded, “no, it isn’t.”
I persisted, “you have to really listen to the lyrics.” and she paused.
“You gotta have faith- faith- faith.” I pestered.
Those weren’t the lyrics I meant at the time, what I wanted to get across was that I had found it heartfelt when he referred to his foolish notion of waiting for something more.
In any case, I had a new guest arriving for Week Twenty-Eight, a vegan one that I considered to also have a nut allergy by association with her boyfriend, who had not received an invitation to my dinner. Monday of Week Twenty-Eight was spent rifling through the only fresh pages of the cookbook, uncharted territory. The pages of the Vegetarian Adventure Cookbook were sticking together, tainted by dishes past. I looked ahead for remaining menus that suited the dietary requirements, landing on Menu Thirty-Seven. It was the only vegan menu in the cookbook, if you take the margarine option over butter, and I could make it allergen free by taking the walnuts out of the Nutty Carrot Loaf, to render the “Nutty” in its title redundant. To cook Menu Thirty-Seven in Week Twenty-Eight was a glimpse into the future and a taste of the end.
Tangibly, it really was, at long last, the end of March. March seemed to have brought along an onslaught of poor treatment unto me by others and to accept they weren’t part of my life anymore opened up space to rethink. I was in the middle of two self-help books trying to rectify the textbook issues that I now knew I had, the first of which dealt with facing reality, and the second with comfortably sharing this reality once I learnt to face it. I was learning about making responsible choices that served my best interest in a reality that might not necessarily be the one that I had wanted. At the supermarket I was again confronted by the car I had done something to at the beginning of March, I was beginning to feel personally victimised by its owner and I struggled to pinpoint any meaning or symbolism from its continual presence in my peripheral vision. Was it even there? Distracted with thoughts of the carpark I mistakenly picked up frozen mint peas from the freezer in the supermarket, Bishop and Carruthers had listed “frozen green peas” in their ingredient list for the Potato and Green Pea Curry.
Wednesday of Week Twenty-Eight arrived, I was in the kitchen and it was unseasonably warm for the time of year. To make a Nutty Carrot Loaf the wholemeal breadcrumbs were placed into a bowl, along with grated carrot, seasoning, a crumbled vegetable stock cube and three tablespoons of orange juice. This was well mixed and then reconstituted with a portion of water. It went into the oven and I moved onto the Potato and Green Pea Curry. The curry came together like a standard curry, Bishop and Carruthers’ curry however, came together with a certain warmth and understanding that I had picked up from the second book I was reading, I knew intimacy and compromise and I understood fear both at a conscious and subconscious level. I was aware of mistakes I’d made in the past, including the mint peas rather than green peas. My guests arrived one by one and on this night I had eight. While they chattered in the living room I put together the remaining dishes, the Celery and Apple Sambal, and the Plum Raita. Each of these dishes contained just three ingredients respectively, and I had swapped out plain yoghurt for coconut. I finished the Nutty Carrot Loaf/carrot loaf with a twist of lemon and dash of parsley and pulled a large serving of rice out of the microwave.
Into the dining room, we sat crowded around the table. Over dinner we discussed the geriatric ward and the admin that goes into discharging a patient that has stayed for 65 days, ill-health, and lonely dinners. Meny Thirty-Seven went down with compliments, though confusion arose around the Nutty Carrot Loaf, what it was, why it was there. The Plum Raita seemed to be taken like a dessert and eaten on a side plate to cool palates after the Potato and Green Pea Curry. By the end of dinner, I broached the subject of those conscious and subconscious fears, how often we think we fear one thing, when in reality our fear is something quite different. For instance the Love Addict consciously fears abandonment, while subconsciously fearing a commitment built upon shared reality. The Love Avoidant consciously fears taking on the reality and needs of someone else, while subconsciously fearing that they’ll be abandoned (Mellody, 1992). The Love Avoidant and the Love Addict are the most riveting of all zodiac couples. When the last guest left, the newest guest, we talked about Higher Powers and what it felt like to know someone who felt like religion.
By the Thursday of Week Twenty-Eight, I was out late again, sitting on a bench with another close and personal friend, an occasional guest to my dinner parties. Enough time had passed since Wednesday night, that I had processed many thoughts. Focusing on a cookbook, was microscopic in the scheme of lifetime, I thought about the universe. The title lyrics of George Michael’s “Faith” had more importance than I thought, I had faith that everything would work out. I felt confident that moons and stars pushed and pulled in ways that they were supposed to, I had seen tangible results. Someone once said to me “sometimes the stars don’t reach the earth.” I dispute this now, because the stars always reach the earth, just not necessarily in the way that you wanted nor expected them to. In the first book I was reading this week, the author reported on a case study. At its closure he said his patient could not be described “as happy because she hasn’t that much to be happy about, but she is no longer painfully unhappy…she is gaining the strength to live a new life, finding not happiness perhaps but periods of peace, a new experience for her.” (Glasser, 1965). I was moved by the sentiment.
8 notes
·
View notes
Last Seen Blogs
bencrown97-blog
Untitled
johnoctoberfunplay
Untitled
matimendozalove
Mati 💕💕
tokwanperkasa
Untitled
human-and-retarded
Me aburro mucho