You’ll hear it everywhere and from everyone: granita is so easy to make. And it’s true. You don’t need an ice cream maker, you don’t need eggs or dairy to make it (a bonus for those that have to be dairy-free), and the only (possible) fuss you’ll have to make is scraping at the ice with a fork to break it up, which is what makes it granita and not a block of flavoured liquid.
In parts of Italy, granita is the breakfast of choice, served with brioche and coffee.
If you’re thinking up ways to get your kids in the kitchen or they already are in the kitchen and want to help make a frozen treat, granita is an ideal starter, as are popsicles and, if you’re into the one-ingredient banana ice cream, this fruit-based instant “ice cream”.
I made lemon granita over the BC (British Columbia) Day long weekend and it disappeared quickly; most of it was eaten by my brothers and as they started to ponder other flavours. The very next day we made a grapefruit granita, with a recipe from the Food Network that I found on What Katie Ate (and I absolutely love Katie and her blog!).
After you’ve made granita, you’ll quickly learn that it’s really a cinch and it’s one of those things that a recipe isn’t really required. You can make it suited to your tastes and according to the level of sweetness from the fruit, keeping in mind you may have to add some sweetener depending on how much it’s watered down; ratios differ, some using more water than juice and vise vera. Some use a fruit puree instead of or as well as fruit juice. I think it largely depends on the kind you’re making – granita can also be made with coffee or chocolate – for example this recipe from Cooking for Engineers uses three cups of orange juice with one cup of water, the latter of which is used to make a simple syrup, whereas the lemon granita I’m sharing (recipe after the jump) only uses a cup of lemon juice and four cups of water.
I’ve written time and again about my brother and how he has played – and continues to play – an integral part of my blogging. If it wasn’t for him I’m sure I wouldn’t have started cooking and baking gluten-free and dairy-free, and much less thought of starting a food blog. So when he asked me if he could guest post here and share a recipe, the answer was of course! Please give a warm welcome to my little brother who is sharing an easy, basic recipe for tomato sauce served with rice vermicelli.
He was inspired to make this after seeing a recipe for spaghetti with tomato sauce in The Silver Spoon for Children – a delightful cookbook, by the way, with charming illustrations – which, after looking at the recipe, seems to be a basic tomato sauce, if not a staple, in Italian cooking with olive oil and garlic, sometimes with the addition of fresh basil, since there is a similar recipe in another Italian cookbook, The Top One Hundred Pasta Sauces and our family’s been making this sauce for years.
After some debate on how to put together this post, we decided upon a comic strip format and to present it in a slideshow. We both hope you enjoy it.
Here are some strips from the slideshow for a little peek if you’re reading this in your email or RSS feed. Click after the jump to see the slideshow and recipe.
Today I blanched almonds and made almond flour. Removing the skins was a bit tedious: one by one, sliding the nuts out of their skins. (It was two cups worth.) Sometimes it was more like popping: held between the thumb and index, the skin peeled away so quickly that the almond shot out from my fingers’ grasp in whatever direction. And yet I still appreciated the almond skins’ beauty; reminding me softly of autumn leaves upon the ground.
Once they were all skinned, the almonds were ground in the food chopper. This almond flour was a bit moister than what we usually buy from the store, but I don’t think that makes much of a difference in baking – or at least that’s what I think. I could be wrong. So, two cups of whole almonds makes about two cups worth of almond flour – or about five ounces or about one hundred and fifty-seven grams, according to the scale. I say about because the numbers on the screen kept fluctuating.
Ever since that almond olive oil cake, I’ve been thinking how to make it SCD, too – I was thinking how to make it SCD even before I set about making it, actually but now even more so once I clicked that publish button back then and there it was for all of you to see. My only hesitation was that I thought using almond flour alone would make the cake too dense but I needn’t have worried since the recipe is mostly composed of liquids, which results in a moist and flavourful, citrus-tinged cake.