Three-Ingredient Cashew Shake

Did you know it’s possible to make a creamy shake with not a single drop of milk–or any other dairy product?  This shake from Jenni Fleetwood’s 20 Minute Cookbook includes just 3 ingredients: cashews, superfine sugar, and ground cinnamon–perfect for vegans, people with dairy allergies, and people like my boyfriend and I who struggle to use up milk before it goes bad.  It may be a while before I make this one as cashews, even in bits, are expensive, but I’m looking forward to trying it as soon as I can find them on sale.

Yield: serves 4-6

Prep time: 5 minutes

Total time: 5 minutes, plus chilling

This picture doesn’t actually go with the recipe, but it looks the most like the picture in the original cookbook.

Ingredients

3 1/2 cups (400 g/14 ounces) blanched, unsalted cashews (you’ll be blending them, so buy them in pieces; don’t bother getting the more expensive whole cashews).

generous 1 cup (225 g, 8 ounces) of superfine sugar, also called caster sugar

1/4 teaspoon (1.5 ml) ground cinnamon

Instructions

For a smoother drink, make this the night before, let it stand in the fridge overnight, and strain before serving.  You can stir in a little water if the mixture seems too thick.

1. Boil water.

2. Finely grind the cashew nuts in a food processor.  Add sugar and cinnamon and grind again to make a smooth nut paste.

3. With the motor still running, gradually pour in 3 3/4 cups (900 ml/1 1/2 pints) boiilng water, until the drink becomes smooth and frothy.  Scrape down the mixture occasionally, as needed.

4. Pour the mixture into a container, cover, and chill.  (It doesn’t say how long to chill it, so I’ll probably put it in for a short time, perhaps half an hour, and check it to see if it has the sort of texture I want).  Stir well before serving.  Best served in tall glasses, with a couple of ice cubes on the bottom.

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Avocado Soup

I love avocado.  I love it in guacamole, I love it sliced and served with Mexican food; I even like eating it right out of the shell as a snack.  But I’ve never tried avocado soup. This will change soon, as I recently discovered a recipe in one of my mother’s cookbooks, Cooking with Just Four Ingredients.

Avocado soup(The picture actually comes from a different, somewhat more complicated recipe from sheknows.com).

Not only does it have only four ingredients, but it only has a few steps.

Yield: Serves 4

Ingredients

2 large ripe avocados

1 1/4 cups sour cream

4 cups chicken broth

small bunch fresh cilantro

Garnish: lime juice, salsa

Instructions

  1. Cut avocados in half, peel and pit them. Chop fruit coarsely & put in food processor with 3-4 tbsp sour cream. Process til smooth.
  2. Heat chicken stock in a pan. When it’s hot but below simmering point, stir in the rest of the cream with salt to taste.
  3. Gradually stir avocado mix into hot broth. Heat gently but don’t let mixture approach boiling point.
  4. Chop cilantro. Ladle soup into heated bowls & sprinkle with chopped cilantro & black pepper. Serve immediately.