Thursday, 17 January 2008

Heaven Knows I'm Miserable Now (but not for long)

I've been feeling quite uninspired of late. I'm not sure if it is the relentless dark skies and drizzle we seem to be suffering up here in the North East, but something is suffocating my usual enthusiasm for all things edible. Not even the installation of King Kevin Keegan back at Newcastle Utd has got me kick started. Yet.

It won't last for long. When food is concerned it never does as there is always something to get you excited. Yesterday was one of those, 'I want a dessert but I'm feeling uninspired and miserable and there is nothing in the house', days.

A quick peek around found a tub of yoghurt, a lemon and some pistachio nuts to make a very simple but impressive palate cleanser of a dessert. It is this kind of thing that gets me inspired again. Sometimes too many ingredients in the fridge can lead to inspiration shut down, where as working with the bare minimum can have you cooking like no tomorrow.

This dessert entails 5 minutes of your time and a few hours freezing. The smack of lemon zest and juice and the sharp yoghurt are smoothed by a little honey, and the nut provides a pleasant texture. It was just what we needed after the spicy nettle curry. Maybe my spark has returned and I just don't know it. But either way, this is indication that good food is a thing of simplicity, that anybody can do it and that it needn't cost much money. Be inspired.

Lemon, Pistachio and Yoghurt Ice

500ml natural yoghurt
100ml good honey
Zest and juice of one lemon
A couple of handfuls of pistachios, roughly crushed

1 - In a bowl, combine all of the ingredients. Taste for sweetness, it may be too sharp for your palate.
2 - Pour into an airtight container and place into the freezer. If you have an ice cream maker, all the better as it will be done in no time.
3 - For people like me who don't own an ice cream maker, there are two ways you can do it. Every hour, take a fork and beat the mixture thoroughly to break down and distribute the ice. Or you can freeze for 3-4 hours then blitz in a food processor.
4 - Serve with a drizzle of honey and a sprinkling of nuts.


Bellini Valli said...

I LOVE frozen yogurt. We even just purchase any old kind and freeze if for snacks. Yours has risen to the rank of dessert!

Joanna said...

FABULOUS ... hope it cheers you up, even if King Kev couldn't ;)


Rosie said...

I know just what you mean about this awful weather! I agree about good food not costing the earth and it can be simple things in life that please! Gosh but your Yoghurt Ice sounds really amazing :D

Rosie x

Cynthia said...

Sometimes too many ingredients in the fridge can lead to inspiration shut down, where as working with the bare minimum can have you cooking like no tomorrow. - you are so very right, my friend.

Wendy said...

Yum yum. Will be trying this out on Sunday. :)
The best thing about food lulls is the aftermath - food creating frenzy! As always, it'll come.

Susan from Food Blogga said...

My parents recently sent me some fresh pistachios from a local nut company near their house. As soon as I tasted them, I had a smile on my face. I'm sure your dessert did the same. It looks so comforting. Take care!

Lynda said...

LOL David! - when I read the title and saw the photo I thought you were showing your feminine side... when the going gets tough... the tough make - Creamy perfect mash potato! but I suppose that gelato will do.....I think I might be able to tackle this - even here in Cairo.

shannon said...

Hi David,

In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at

Best wishes for re-finding your inspiration. I'm sure it's just around the corner, and this time of year doesn't help. And that yoghurt ice sounds pretty inspired to me... =)


Shannon Eliot
Editorial Assistant,