Food - Best Places of Interest

August 11, 2017 Food, Recipes

Recipes for Fried Ice Cream

In my earlier post, I wrote about deep fried ice cream, here are the recipes to it

If you are used to ordering this dessert treat when eating out, be reassured that it’s easy enough to make at home too, and it’ll taste just as good.

Ingredients

1 litre (33 Oz) ice cream (any flavour).
Crushed cereal, such as corn flakes, frosted flakes, cinnamon squares, or puffed rice (it is also possible to use finely crushed sweet hard cookies/crackers or plain breadcrumbs).
Flour (a small bowl of it, approx. 1/2 cup).
Oil (use an unflavored oil that has a high heat point).
2 eggs (beaten in a bowl large enough for dipping).
Cinnamon and/or sugar (optional).

Steps

Prepare the two baking sheets by lining with a silicon liner or parchment paper.Then place the sheets in the freezer for half an hour prior to making the ice cream balls.
Scoop symmetrical balls of ice cream.Try to make each scoop about as large as your fist. Make as many scoops as will fit on the baking sheets.
Harden the scooped ice cream balls in the freezer.Place the sheets of ice cream balls into the freezer and leave them there for at least 30 minutes and up to two hours.
Set out the bowls for dipping.Place a bowl of flour, a bowl of beaten egg and a bowl of crushed cereal or fine cookie/cracker crumbs in the workspace, in a formation that makes it easy to dip in order.
Coat the ice cream.Remove the balls from the freezer, then:

Roll each ice cream ball first in the flour bowl. A little flour over each ball provides increased strength.
Roll each ice cream ball in the beaten egg.
Lastly, roll each ball around in the crushed cereal. (For a tastier treat, you can add cinnamon and sugar to the crushed cereal. Just make sure you still have enough cereal bits on the ice cream to coat the surface of the scoop.)
Alternatively, you may dip the ice cream balls in cake batter to make a thin, donut-like coating. Then either fry the balls directly or sprinkle / roll them in crushed cookie or biscuit crumbs to give a crisp shell.

Place the ice cream balls back on the baking sheets, then back in the freezer. Freeze for at least two hours before frying.

At this point, you can keep the ice cream balls frozen for up to two months if needed.

Fry the coated ice cream balls.Heat up the oil until it shimmers – approx. 185C or 364F. Fry the ice cream balls in batches two at a time to avoid reducing the temperature of the oil. A low temperature won’t fry them crisply. Fry until each ball turns a light/golden brown all over. Remove as soon as it’s done.
Serve the ice cream balls.Serve immediately after frying, with chocolate or caramel sauce or other favourite sauce.

If you’d like the dessert to be colder, place it back into the freezer for a few more minutes after its fried, then pull out and serve a little colder. This is a personal preference and isn’t essential.

August 9, 2017 Food

Have you had a Deep Fried Ice Cream?

The Fried Ice cream (locally known as poricha ice cream) is now the “In Thing” here. It has become so popular that people choose the fried ones instead of the regular ones.

So, here’s how you do it,

You take a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, coating it in raw egg, rolling it in cornflakes or cookie crumbs, and deep frying it.

Fried ice cream is a desert made from a breaded scoop of ice cream that is quickly deep-fried creating a warm, crispy shell around the still-cold ice cream.

Origin of the Fried Ice Cream

Fried ice cream has probably been around since the late 1800s, although the origins are a little obscure. It’s a treat that involves what seems impossible––placing a frozen treat into boiling oil and keeping it intact. Fortunately, the impossible works and the result is a truly delicious indulgence that is ideal for dessert, parties and festivals alike.

There are conflicting stories about the dessert’s origin. Some claim that it was first served during the 1893 Chicago World’s Fair, where the ice cream sundae was also invented. Though in 1894 a Philadelphia company was given credit for its invention describing: “A small, solid cake of the [ice] cream is enveloped in a thin sheet of pie crust and then dipped into boiling lard or butter to cook the outside to a crisp. Served immediately, the ice cream is found to be as solidly frozen as it was first prepared.”. A third claim, beginning in the 1960s asserts that fried ice cream was invented by Japanese tempura restaurants.

You may also like Recipes for fried ice cream

In the United States, fried ice cream has been associated with Asian cuisine, appearing in reviews of Chinese, Japanese, and Polynesian restaurants in the “Dining Out” section of the New York Times in the 1970s. It also came to be associated with Mexican cuisine, in large part due to national chain Chi-Chi’s adopting a fried ice cream made with tortillas and cinnamon as its “signature dessert” when it opened in the early 1980s. The connection with Asian cuisine is also reflected in Australia.

The dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it. The extremely low temperature of the ice cream prevents it from melting while being fried. It may be sprinkled with cinnamon and sugar and a touch of peppermint, though whipped cream or honey may be used as well.

So, have you had a deep fried ice cream?

Source

August 4, 2017 Food

Culinary delicacies in Croatia- What to eat and drink in Croatia

In my earlier post, we spoke about how Croatia is a stunning European destination, let us now see what are the culinary delicacies in Croatia or what you can find to eat and drink in Croatia

Croatia is known for its beautiful seafood. While here, there are certain dishes that you just can’t miss.

Pasticada

Beef seasoned with bacon and a sauce of herbs and vegetables. It is usually served with gnocchi and Swiss cheese.

Fritule

Fritule are fried doughnuts flavoured with brandy, raisins and citrusy zest, topped with powdered sugar. It is a popular sweet with tourists and locals alike.

Sljivovica

A plum brandy, this drink is commonly used as an aperitif, and is served in a chilled glass to minimise the effects of the high alcohol content.

Do share your experience about your visit to Croatia.

What is it that you liked about Croatia?

Top Reasons for Visiting Croatia

You may like to read Top reasons for visiting Croatia

July 12, 2017 Food

How to make your own potato flour?

I have been fascinated by this week’s Google Doodle.

Intrigued to know more about it, this is what I found

Countess Eva Ekeblad was a Swedish noble and agronomist who discovered how to extract starch from potatoes, paving the way for gluten-free baking and alcohols such as vodka, moonshine and potato wine.
Ekeblad, who was born in Sweden on July 10, 1724. On Ekebald’s 293rd birthday, Google has created a doodle to commemorate her contributions to science.

Who was Eva Ekeblad?

Ekeblad was the first woman to be admitted to the Royal Swedish Academy of Sciences for her discovery of how to use potatoes to make flour and alcohol.

Potatoes first arrived in Sweden in 1658, but for a century would only be available to the aristocracy. Before Ekeblad’s discovery, potatoes weren’t considered to be edible for humans, but were reserved for animals.

Eva Ekeblad was a countess from Sweden who discovered potato starch

Eva Ekeblad was a countess from Sweden who discovered potato starch CREDIT: WIKIMEDIA COMMONS

Ekeblad grew her own set of potatoes and began experimenting, having heard that in Germany it had been used to create alcoholic drinks. In 1746, Ekeblad discovered that the rare vegetables could be cooked, crushed and dried to create a form of flour.

At 24 she submitted her findings to the Royal Swedish Academy of Sciences and became the first female to be admitted. The discovery helped solve a food crisis in Sweden, freeing up traditional cereals for food as it could be used to make alcohol.

It came at a time when Sweden had a shortage of cereals, such as oats and barley, which were necessary for the country’s food and alcohol supplies. But it also contributed to a spike in alcohol consumption.

The vegetable wouldn’t become a common food staple in Sweden until later in the 19th century, around the same time it rose to prominence in British cooking and underpinned economic progress and the Industrial Revolution.

After her death in 1786, the Royal Swedish Academy of Sciences wouldn’t elect another woman until 1951.

How to make your own potato flour?

To start you will need around 4kg of potatoes, which will make around 1kg of flour, according to Real Foods

Peel the potatoes, boil them until soft and then mash them

Spread the mash on a dehydrator and leave for 12-20 hours until all moisture has been removed

Put the dried potatoes in a blender or pestle and mortar and crush until it creates a fine powder

Make sure to keep the flour in an airtight container

Have you been fascinated by Google Doodles in the past?

Do share it in the comments section…

Source- The Telegraph

Search Site

Category: Food