Venting

These days I'm replete of all mental energy after spending just shy of half a day hanging around alone with the placid, independent and easy-going baby of the first year who has now morphed into not only a tantrum-throwing whirlwind of dangerous activity but also a constant, clingy shadow. The rest of it is just her being her toddler self, asserting her place and presence in the family, and I know it's a phase but the clinginess. . the clinginess, people!

After 4 p.m. I'm checking the clock every five minutes, counting down ... dinner: 5:30 p.m.  ... kids in bed: 6:45 p.m ... 7:15 p.m., complete silence: the moment I was waiting for all day. When I can flop on the couch, unwind, have a peaceful dinner with the man when he gets home a half hour later and catch up our individual days. And then, most evenings, fall into dead slumber before 9 p.m.

To say the least, this is a frustrating phase. I dislike how anxiously I count down the hours between her two naps & bed time. And then what a tyrant I am with the older kids about sticking to the schedule each evening and how it's 'hurry, hurry, hurry - everyone eat and get into bed already!'. It seems really mean. Especially considering I have only 3 hours with the older two, between their getting home and going to bed. But I'm failing to get most productive things done and a sense of urgency is beginning to creep up as several deadlines approach. I feel completely inadequate and don't know how anyone with young kids at home finds their balance. For one, they must have really sedate children!

Because today is the first chilly day of the season, and because I can't do much more than fiddling my thumbs while the toddler sleeps, and because I have a dozen things-to-do carried over from yesterday: dinner today is Pea Soup and, hopefully, some kind of sandwiches. The recipe comes from Nigella Lawson. I saw it on one of the early episodes of her tv show on BBC Food very, very long ago and it popped into my mind today because I was trying to think of something I can make very quickly, without having to dice or finely chop anything. This fits the bill quite nicely since all it requires is frozen peas, a shallot and some vegetable stock. And the fact that it is called Slime Soup should hopefully appeal to my kids.

Oh, I so want to be Nigella Lawson when I grow up

Meanwhile we can pretend I look as rapturous and Domestic Goddess-like as Nigella when she is working in the kitchen, that I magically whip up delicious and impressive daily meals ... despite the toddler clinging to my leg, the kitchen counter brimming with every utensil, jarred spice and whatever else I am cooking with, the sink full of dishes, remnants of breakfast yet to be cleared from the dining table and the puddle of juice the toddler has managed to spill on the floor and is happily splashing with one hand, the other chubby hand firmly holding on to my leg . . .

Slime Soup
by Nigella Lawson (found here)
makes 1 litre

4 cups frozen peas (I used petit pois)
1 scallion
3 cups boiling water
vegetable broth concentrate or a stock cube (I used 3 oxo cubes of vegetable stock)
1 ball mozzarella

Cook the frozen peas and scallion in the boiling water with the stock concentrate/stock cube until soft and cooked through. Remove and discard the scallion.

Roughly chop the mozzarella and put it into a blender along with the soup. Blend, return it to the pan to make sure all the cheese has melted. Serve.

Watermelon Sorbetto

 

Summer sneaked up on us. . late-April was deceptive with it's sudden stormy showers and cool evening breezes. For a while we grew complacent, duped ourselves into believing these mild days were here to stay. But then, just like that, the nip in the air was gone. Now early mornings are often motionless, hot. By noon the sun is glaring and the heat stifling. 

Soon appetites will begin waning and the kids will beg for things that are cool and scoop-able. The best way to indulge my children's summer dreams: this delicious sorbetto. 

The sorbetto is made with fresh watermelon juice and a whisper of lime to add a hint of tartness. The amount of sweetness is just right and does not overpower the fruit's natural flavor. David Lebovitz recommends throwing in some mini-chocolate chips for fun (to mimic watermelon seeds). I've never done this but maybe I will the next time I make a batch. Personally, I don't think it needs any chocolate: there couldn't be a simpler, more delicious dessert to round off your meal.

This sorbet is best made in an ice cream maker, but I often skip that step and freeze the mixture directly in popsicle molds. The recipe can be found on Page 112 of The Perfect Scoop by David Lebovitz, or because I am too lazy to type it out you can find it here.

Mango Cheesecake Ice Cream

Hello, Summer...

I've been missing from this space for months. It seems that writing dissertations takes up a lot of time. Even when there is lots of procrastination involved. In an ideal world I'd be telling you about the many, many new recipes I tested during this time. But not today. 

Looking through my archives I came across this photo from the end of summer last year. It was meant to make its' way into a post but somehow never did. How lucky to have found it now since it gave me a chance to do some more digging and come up with the recipe for this luscious ice cream. 

I first came across it when I was searching for ways to use up a large tub of Labneh (yogurt cheese) in my fridge. I had halved the recipe since I was skeptical and was in no way prepared for how delicious it was going to be. The addition of yogurt adds a smooth, rich flavor similar to cream cheese but contains far less fat making this a less guilty summery treat. I adapted the original recipe only in that I used  pureéd mangoes instead of strawberries. But having made it with both mangoes & strawberries and then just plain, without fruit pureé, we love all three versions equally well chez moi. 

I've got a batch already chilling in my fridge, ready to be churned. Meanwhile here's the recipe because I know you'll want to try it: 

Mango Cheesecake Ice Cream 

adapted from the recipe here

7.5 ounces (about 1 cup) Labneh or yogurt cheese (recipe here)

1/2 cup sugar

3/4 whole milk

1/2 cup whipping cream

1/4 tsp lemon juice

1/4 tsp salt

1 cup mango pureé

In a stand mixer, beat the cheese and sugar till smooth (around 2 minutes).

Add in the milk and cream and continue beating on medium till smooth. Mix in lemon juice and salt. Refrigerate for 4 hours or overnight. Churn in ice-cream maker, freeze at least 2 hours. 

Mango Pureé  :

1.5 Lb chopped, fresh mango

1/4 cup sugar (use more if your mangoes are not sweet)

Pureé the fruit and sugar together. Chill in fridge till ready to use. 

To assemble:

Add a thin layer of pureé on the bottom of your ice-cream container. Top with a third of your ice cream and gently swirl with a spoon. Repeat layers and swirl, ending with a layer of ice cream.