Quick Banana Ice-cream

No artificial ingredients or flavourings - just real bananas frozen in real cream!

Work plan
15min preparation
4 hours freezing

Calories per serving
580 for 4, 385 for 6

Nutritional advice
the only problem with home made ice-creams is that the real ingredients tend to make it higher in calories!

Ingredients
4 large bananas
juice of 1 lemon
300ml double cream
175g Castor sugar

Method

1. Liquidise the bananas and lemon juice, or press them through a sieve.
2. Whip the cream until it is just firm, then fold in the sugar followed by the bananas
3. Place in a plastic box and freeze for several hours until it is solid. Allow to thaw for 15min before serving.

Tips
If you have time, whip the ice-cream with a wire whisk when it is semi-frozen; this will improve the texture, making it more like commercial ice-cream.

Variations
Quick peach ice-cream: use 4 fresh peaches, skinned and stoned or a can or peaches, drained and liquidise in place of the bananas.

Storage
Keeps in the freezer for up to 3 months

Servings
serves 4-6

Tomato Salad Ring

Tomato Salad Ring

Work plan
10min preparation
2hrs chilling
15min finishing

Calories per serving:

60 for 6 persons, 45 for 8persons.

Nutritional advice
This is an excellent low-calori starter, rich in vitamin C; each serving provides the average adult with the recommended daily requirement.

Ingredients

2 tbs gelatine
2tbs hot water
1L tomato juice
Juice of ½ lemon
3 carrots grated
300ml thick natural yoghurt
½ cucumber, diced
3 firm tomatoes, chopped
4 tbs fresh mint, chopped
Salt and pepper to taste

Method

1. Dissolve the gelatine in the hot water over a bowl of hot water, then stir the mixture into the tomato juice and lemon juice
2. Sprinkle the grated carrot in the bottol of a moistened 1L ring mould, pour in the tomato juice and place in the fridge for at least 2 hours to set.
3. Before serving, combine the yoghurt with the diced cucumber, tomato and pepper and the chopped mint and season to taste with salt and pepper
4. Turn out the tomato ring by dipping the mould in hot water for a few seconds. Place on a serving-dish, fill the centre with the yoghurt mixture and serve with melba toast.

Variations

Mixed fruit salad ring: Use a mixed fruit juice in place of the tomato juice

Storage: Unsuitable for freezing

Servings: Serve 6 - 8 persons.