Stay fresh: ices, smoothies, water, meringues
Summer means hot weather, that’s why we have selected recipes with seasonal fruits and of course you can make them with local ingredients. Very fresh and light, you will love them. And because zero waste is important to us, we suggest a meringue recipe that you can make with the egg whites you didn’t use to make the mint ice cream
Ingredients: 60g blackberries, 50g raspberries, 180g yogurt , 1 tablespoon sugar
Preparation: In a blender, finely blend all the ingredients. Pour the smoothie into glasses and garnish with some blackberries.
- You can switch with the berries or seasonal fruits of your choice, and putting milk (try oat milk) instead of yogurt for a milkshake vibe drink.
- Try foraging your own berries or others ingredients next to your place thanks to the app and website Falling Fruit.
Ingredients: 50 g blackberries or raspberries, 2 sprigs lemon verbena, 1 litre water, 2 tablespoon sugar, 5 slices of cucumber
Preparation: Put all the ingredients in a large jug, pour in water and leave in the fridge for 1 hour. Serve chilled with ice cubes.
Tips: Don’t waste the cucumber!
- Grate the rest for a salad or a delicious tzatziki (with the rest of the yoghurt of the smoothie recipe)
- After the grating process, keep the cucumber water, add a pinch of salt and add some water. You have a very refreshing cucumber water!
Ingredients: 25 cl milk, 100g caster sugar, 1 large handful of mint leaves, 3 egg yolks, 12 cl of liquid cream
Preparation: Bring the milk and half the sugar to the boil. Remove from the heat and add the mint and leave to infuse for about 10 minutes. Meanwhile, mix the egg yolks with the remaining sugar until the mixture turns white. Put the milk back on the heat and when it starts to simmer, remove the mint and gently pour half the milk over the egg and sugar mixture, stirring constantly, then put the mixture back into the pan and cook for a few minutes without boiling (the mixture should thicken a little just before boiling). Then remove from the heat, add the cream and leave to cool before placing in an ice cream maker (or stir more and put it in the freezer with a freezer-friendly box.).
Of course, as this is a natural recipe, the colour of the ice cream is that of the eggs. If you want it greener, you can add chopped mint.
Ingredients for 15 pieces: 110g caster sugar, 3 egg whites
A few tips for making these meringues: take the eggs out of the fridge 15 minutes before using them.Do not mix the yolks with the egg whites.
Preparation: Preheat the oven to 120°C (gas mark 4). Add salt and beat the egg whites until stiff. Add the sugar in small quantities while continuing to beat. Immediately place small mounds of meringue on a baking tray previously covered with baking paper. Bake for 30 minutes to 1 hour at 120°C. After 30 minutes, the meringues will be white and soft. After 1 hour, the meringues are pink, crisp and melting with a soft centre. Once cooked, carefully remove the meringues from the oven and leave to cool on a rack.
Enjoy & stay fresh!!
Daily at Benoo, we encourage urban communities to cook with local and seasonal ingredients. Why? Simply to lower the impact of our food system. By using regional fresh ingredients, we shorten transportation, avoid the use of plastic and reduce food waste. We have calculated that a meal cooked with local ingredients can be up to 2/3 less impactful than a normal meal cooked with ingredients from a supermarket.
Why don’t you try to make it a weekly habit?
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