Ginger Pear Sorbet is cool, refreshing and the most perfect dessert for those hot summer days. To make it even better, there’s no ice cream maker required and only a few ingredients.Â
The website however, provides reviews on the recipes which I find helpful when making alterations and adaptions. For this lovely Pear Sorbet many of the reviewers made note that it was on the sweet side and a little flat in flavour even though some found the ginger to be too much.  As luck would have it, I was only able to find pears in light syrup instead of heavy, which in turn helped out with the sweetness problem. The advice on flavouring was also heeded and I opted for lime juice instead of lemon and added fresh mint.
I definitely found the reviews helpful and rather liked reading the views from people who have actually made the dish. I was very pleased with the results from my modifications and find that it’s quite lovely with the changes. Easy to prepare, which is nice for those hot summer days when nobody wants to be working in a hot kitchen. It’s not too sweet and has a hint of ginger and mint for a refreshing finish to your meal. Enjoy!
Line a shallow dish or pie plate with plastic wrap. Strain the juice off the pears and to the juice add sugar, ginger, lime zest and lime juice. Stir until sugar is dissolved. Spread pear pieces in a single layer in pie plate. Pour juice over pears and freeze for at least 6 hours.
Flip over pie plate onto a cutting board to remove pears and remove plastic wrap. Cut into large chunks and place in a food processor. Puree until smooth. Add chopped mint and pulse until combined. Spread pureed pears into a clean container and freeze for at least an hour. Scoop into dishes and garnish with additional mint leaves if desired. Serve immediately.
Recipe Notes
Puree can be made and frozen covered for up to two days in advance.
For those who don’t know, another passion of mine is overland travel, camping and the combination of both in our Jeep. My husband and I are self contained and have everything we need in the confines of a Jeep Rubicon with a roof top tent. We have hot water, power, fridge/freezer and the necessities required to live well for days when in the middle of nowhere. It’s quite amazing how much you can pack into a jeep with a little planning and the right gear, not to mention a pretty smart husband. We have the ability to go places that RV’s just can’t, which allows us to head into the hills for solitude and relaxation. It’s a shame our Canadian summers are so very short and there aren’t enough vacation days to do all that we want most years. Most of the time during the summer months it’s weekend getaways to the Rocky Mountain foothills and in the fall a longer trip to Canyonlands Utah. Grilled Lamb Koftas is Compelled To Cook’s first outdoor post and the weekend’s meal on the grill. Showing you that camping, whether it be tenting, or RVing does not mean a sacrifice on great food.
For a weekend getaway Grilled Lamb Koftas are perfect. Easy to mix together and take little time to grill to perfection. No need to worry about making side dishes and salads, just stuff the juicy lamb koftas into a pita and top with your favourite sprouts, lettuce, onions and plenty of Minted Yogurt Sauce. I’ve used a combination of ground beef and ground lamb and added greek yogurt and chickpeas to the meat to add moisture and texture. They’re nicely spiced but not overpowering, making them great for the whole family. Enjoy!
Recipe source for Grilled Lamb Koftas: Compelled To Cook
Stir together all ingredients and chill until ready to use.
Lamb Koftas
Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
Recipe Notes
Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well. Â I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.
No meat? No problem, these crispy Lentil Cakes with Cucumber Raita have plenty of protein and are packed full of flavour. Consider making a meatless meal for one night a week for a healthy choice, and a great way to introduce and explore other foods.
Eating vegetarian, also known as vegetarianism is one of the oldest known diets, going way waaaay back to the 7th century BCE (Wikipedia). While along the way there’s been many adaptations and rationales, the primary focus has always been the abstinence of meat. A vegetarian diet can be healthy and just as nutritious and delicious as a meat eaters diet.
Today, vegetarianism is going strong and popular around the world. There are many different variations that may include eating eggs, dairy or fish, making following a vegetarian diet easy and hassle free. Â Thanks to the internet, finding great recipes that support a vegetarian diet is easy, leaving you no excuse not to explore the possibilities.
One of the biggest considerations for a vegetarian is getting enough protein. These Lentil Cakes pack in approximately 15 grams of protein per serving, plus there’re high in fibre, and low in saturated fat. I love this recipe not only because of its nutritional component, but because they’re crispy, crunchy in an oddly good way and the raita is the perfect cool, spicy tang to top it all off. Enjoy!
Combine rice and lentils in a medium bowl, rinse and drain. Cover by 2-3 inches of water and allow to soak overnight. Drain well and scoop into food processor. Add garlic, ginger, salt and pepper and puree until a coarse paste. Add peas and pulse 2-3 times to break apart slightly. Scoop mixture into a medium bowl and stir in chopped herbs, scallions and spinach.
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