Vietnamese G7 cappuccino ice-cream

Although being Asian, I'm definitely still perplexed by wacky Asian product names & packaging. Most of the time, the translation is completely off, or there isn't any at all. The other day, I went to Chinatown to get red bean paste (and glutinous rice flour) for a mochi attempt, and it took me forever to find a bag where the expiration dates are of the future and not the past. Finally, the two types they had, only one had a four-word line of English translation. I had to ask an employee there just to make sure that both bags were essentially the same thing.

So...G7? No, not the meeting of the finance ministers of the seven industrialized countries. G7 as in Trung Nguyen's instant all-in-one coffee mix.

That's an odd name, right? They said it's because each pouch is best mixed with 7 oz of boiling water. But then what does the G stand for? Then there's this hilarious clarification on the website "All G7 products are independently tested for safety and purity by third-party labs in Germany and Malaysia, and its ingredients NEVER come from China". LOL!!!! NEVER!NEVER, u hear?

All confusion aside, 1 thing I'm sure about: Vietnamese coffee kicks ass :) There are also awesome instant ones that are great for dessert. I used to drink Vinacafe, got all my friends hooked on it, only to realize recently that it gives me heartburn :( (ya, my digestive system isn't very impressive)

So ever since I stopped my daily dose of Vinacafe, I started using the mix to make ice cream, and I wasn't even surprised that the ice cream turned out AMAZING! Here is the G7 version I made that was inhaled in 2 days.

G7 Irish cream Cappuccino Ice-cream

• 2 cups cream
• 1 cup whole milk
• 5 pouches of G7 Irish cream cappuccino instant mix
  
• 2 tbsp instant coffee granules
• 2 tbsp Bailey's or Kahlua

Heat the cream & milk together over medium low. Once it's got tiny bubbles forming on the rim, add the G7 mix along with the coffee granules into the milk & cream . Stir constantly to blend. Take the pot off the heat. Chill mixture in the fridge over night.

When ready to rock, stir in the Bailey's or Kahlua and churn in your ice-cream maker.

I served mine over chunks of bananas, chopped almonds and topped with pieces of home-made sugar waffles.

Filet mignon & guacamole sandwich on whole grain bread

We had gone to a French restaurant the night before, and being famished from my Pilates class as always, I took the five-course tasting menu. I was full after half of the appetizer which was the size of a main course! So obviously, when my filet mignon came along, I took two bites and had to settle for taking it home.

You know what? No regret!!! My BF actually said he wish he'd done the same because the next day, we had amazing sandwiches for lunch.

And the best part about making lunch when you just want to sit & enjoy the sun in the backyard, is not having to make it. Left-overs make the best meals sometimes!

Having that abundance of avocado, I made guacamole for the sandwiches. Great combo! It made me think of a Chilean Chacarero.

Quick guacamole

• 1 ripe avocado
• juice of half a lime
• 1 Italian tomato, diced, without the seeds
• a few branches of coriander, chopped
• sea salt to taste

Roughly mash the flesh of the avocado in a medium bowl. Squeeze in the lime juice. Mix around for even coverage. Toss in the tomato and the coriander. Add salt to your liking.

Spread guacamole over toasted whole grain bread, or baguette, and top with sliced meat. What? Oh come on, don't tell me you don't have a left-over grilled steak somewhere in the fridge with this BBQ season!!!!!!

Now take a bite and "Hhhhhmmmmmmm...." Oh! And if you like it hot, squeeze some Sriracha in your sandwich.

Serve with tortilla chips to scoop up whatever guacamole left over or fallen out.

Mango Avocado Ice cream

Imagine my surprise when a few days ago, a close family friend brought us a full box of ripe avocado. A WHOLE BOX!!! I mean, I've never had more than four avocados at a time in the house... Whenever I see them at the grocery store, they'd be either too ripe, or too expensive. Only once in a blue moon would I see a perfect bunch.

***SCORE!!!!***

In Vietnam, we eat avocados like fruits. Slice one open and sprinkle some sugar on top, and just spoon. Or whiz together in the blender some avocado, condense milk & ice and you've got a hefty smoothie. The first time I saw slices of avocado in a salad, I actually thought it was gross...

So I went to sleep thinking of all the things I can do with the them... Ah!!! The creamy green flesh that tastes awesome savory or sweet. I then woke up thinking of them. It was like that for a few days... really obsessive... so I knew I had to make something before my brain explodes green goo...

I used to blend avocado & Ataulfo mango together with a touch of lime, and eat it chilled like a pudding-ish dessert. So I thought I could make an ice cream version. And since avocado is already fatty & creamy enough, I went with whole milk instead of cream

Avocado Mango Ice cream

• flesh of 1 Ataulfo mango
• flesh of 2 ripe avocados
• juice of 1 lime
• 1 cup to 1 1/2 cup of whole milk
• 3 Tbsp honey

Blend everything together in a blender until smooth. Refrigerate over night. When ready, churn in your ice cream maker as according to the manufacturer's instruction.

I didn't have any pistachio nuts on hand, but if you do, chop some and sprinkle on top. It's such a great combination :)

P.S: So, 80 cookies sold and all of the $220 raised donated to Amnesty International from Tramie's Kitchen. Together, the Yoga Mala this passed Sunday raised $5053!!!! Isn't that awesome!!!??? I'm now left with a sunburned nose and it actually hurts LOL!!!

Strawberry rhubarb sherbet

Dad: What's that in the tub???
Me: It's strawberry & rhubarb coulis
Dad: Oh cool! But... that's a whole tub, what are you gonna do with all of that?
Me: Well, I can decorate dessert plates, pour it over ice cream & cake
Dad: Right. But... that's a whole tub...
Me: Well, I can freeze the rest into ice cubes you know!
Dad: ... (still staring at the tub)

3 days later

Me: (pulling out the tub from the fridge) Ok, fine dad! I'll make sherbet with the coulis.
Dad: What's that in the tub?

Strawberry & Rhubarb sherbet

• 2 cups of chopped strawberries
• 2 cups of sliced rhubarbs
• 2/3 cup of sugar (the coulis I made only had 1/3 cup, but it'd be sour so add 1/3 or more)
  
• 1/4 cup water
• 3 tbsp of Ice wine cider (optional)
• 1 cup cream
• 1 cup chopped strawberries

Put the first four ingredients into a sauce pan over low heat. Cover and let cook for a few minutes. Turn off heat. Cool, then blend until smooth and add Ice wine. Add the cream and chill in the fridge a few hours or over night

When ready, churn mixture in your ice cream machine according to the manufacturer's instruction, add the chopped strawberries in at the last 5 minutes of churning.

Serve with home-made waffle bowls, some chocolate-covered almonds or an Oreo cookie :) Yummy!

Ice-cream cake

It was that time of the year again, when I know I should make a Pralines & Cream ice-cream cake with Oreo cookies base. It's called The BF's birthday. Yup, he's specific like that (I love you!!! :P)

Since last year's experience with pralines still left me traumatized, I decided I was going to avoid it at all cost (1st batch burnt, 2nd batch not caramelized enough, 3rd batch was ok but there was not enough pecans left to call it an actual batch) I figured if I was gonna make an ice cream cake, it should definitely be, well, ICE CREAM, so I made what else but David Lebovitz's "The Perfect Scoop" both Philadelphia style Vanilla and Chocolate (Philadelphia style ice cream means there is no egg)

OH!!!
MY!!!
GOODNESS!!!
SOOOOOOOOO GOOD!!!!!

Now..., I'm not sure if I'm allowed to post his recipes here since they're from the book and all. But if you're pressed for time and you want to make an ice cream cake, you can definitely make it from store-bought stuff. Use any cookies or cake for the bottom layer, and a couple of your favorite ice cream flavors. And for the mold, use anything you have: cake pan, bread pan, round, square or rectangle. I used a springform pan, I find it easier to release the cake.

• 18 Oreo cookies, crushed
• 1 pint of vanilla ice cream
• 1 pint of chocolate ice cream
• 2 oz dark chocolate, melted, and piped into desired shapes on waxed papers. Let cool.

Line wax paper on the bottom, and the side of mold (A cut out 9inch round and a long strip in my case) Spread the crushed cookies and press them down to pack them together. Take one box of ice cream, let soften in the fridge for about 5-10 minutes for easy spreading. Spoon into pan and spread out evenly. Put the whole thing in the freezer for 15 minutes to firm up and do the same with the other flavors.

Top cake with cooled chocolate shapes. Or pipe directly on top once the cake has been well frozen. As you can see, I went with hearts because, well, isn't it obvious????

My BF certainly knew that I would make him an ice cream cake because that's just his non-negotiable ultimate favorite. So the only thing left to surprise him with was his birthday present that I painted with love. That is him when he was a baby, how cute right? No wonder he always gloats about it. LOL!!!

On another note, the cookie sale for Amnesty International Fundraiser is going very well. I'm really happy that everyone is so supportive. It will end on Sunday with the Yoga Mala event in the Old Port and I can't wait to see how much we've all raised for this great cause.

Cookies for charity

So, there might never be a cookie that brings world peace, but there will always be these cookie pops for a great cause.

Lemon lime sugar cookies, 50% whole wheat, 100% love :)

I'm participating in a Yoga Mala fundraiser organized by the awesome Dawn & Zazen. 100% of all proceeds go straight to Amnesty International for stopping "Violence Against Women".

Today was technically my 1st day of selling them, and it's been great! Everyone has been very supportive & I'm so happy!!! I sell them for $2.00 each, but 1 was actually sold for $20, LOL!!!! Then there were $6.00 & $5.00 ones. Ah, such joy in my heart! They will also be in the goodie bags for all the volunteers who are donating their time & energy.

Thanx to everyone who gave their support!!! I hope you know how much I appreciate it. I'm off to make another batch & I hope they will sell just as fast as the last ones. Keep your finger crossed and spread the love!