Milena Velbafollando Duro

's Holiday yeast

No, I'm not so fanatic to take it on holiday. The problem is making sure that the yeast to survive an absence of more than one to two weeks (thanks to my wife that I forces us).

From what I read, there are two main techniques: freeze or dried. Freezing seemed the simplest solution, if somewhat risky for potential blackout summer (and considering that, just left for vacation, I smashed a thunderbolt up your home network, this year we came close).

Take your yeast and make it a refreshing, leaving not too soft. After settling for an hour, with a rolling pin roll it out on a sheet of baking paper. Cover with another sheet of parchment paper, and make it a roll, tucking the ends in the end. Store this roll in the freezer ... and good holidays.

Back from vacation, remove the leaven from your freezer and let thaw for half a day. Take a refreshing day for the next 4-5 days, and your yeast will be back in form as before.

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sorbet with strawberries and banana

Ingredients: 700g

• a strawberry banana
• 170g icing sugar lemon

The execution of this recipe you need a very powerful blender, able to chop things icy. I use my Thermomix , but I imagine that other blenders / food processors would be nice. I suppose also that having an ice cream maker, you can skip the initial freezing of the fruit.

Cut strawberries into pieces and banana, put them in a freezer bag and leave them in the freezer for 10-12 hours.

After this time, pull out the fruit and leave it at room temperature for ten minutes so that the pieces are able to separate a bit 'between them.

put Meanwhile put sugar in food processor. If you do not have icing sugar, or do not want to use, that is fine granulated: let go of the robot at full speed for ten seconds.

Add the fruit and the peeled lemon in vivo, removing the seeds. If you're lazy like me and you do not want to live in the lemon peel, simply squeeze with a juicer, and use the juice and pulp after removing the seeds.

Chop all at medium speed, without getting too long: it must remain cool enough not to become Arquette, which then freezes on the surface. Instead, it must be pretty cold and smooth.

Eventually you go for a few seconds the mixer at high speed.

Transfer to a plastic container and store in freezer for at least four hours. After four hours would be perfect to be eaten. If you leave it in the freezer for longer, remember to remove about ten minutes before you serve him.

The amount of sugar you use depends very much on the fruit. If the strawberries are very ripe and sweet, you put a little 'more. If you do not like very sweet things, you can also put 20-30 grams lighter, but do not overdo it, otherwise the water will not crystallize sufficiently sweetened, and you end up with a ghiacciolone inedible.