Chocolate Banana Ice Cream

Recipe:
4 ounces (100 g) dark chocolate, chopped
2/3 cup milk
2 medium-sized ripe bananas cut into chunks
1/2 tsp cinnamon


Puree the bananas in food processor. In a double boiler melt the chocolate with the milk and cinnamon. Mix in mashed bananas. Pour into a container, cover, and freeze for at least 4 hours or overnight.

Granola with Almonds, Apples and Cranberries

Recipe:
3 cups oats
1 apple, grated (you can do it in a food processor)
1 cup almonds, chopped
1 cup dried cranberries, chopped
½ tsp salt
1 tsp cinnamon
1 tsp vanilla extract
2/3 cup honey


In a large bowl mix all ingredients with wooden spoon.

Transfer the mixture onto a large greased baking sheet. Bake at 325F for 30 minutes. Stir once after 15 minutes. Cool on tray.

When completely cool store in an airtight container. Serve with yogurt and/or fresh fruits.

Candied Lilac and Violets

Recipe:
Lilac and Violets blossoms (use only unsprayed flowers from your garden or the place you can trust)
1 egg white (at room temperature)
1 cup superfine granulated sugar
A small, soft paint brush
A tray or a baking rack covered with waxed paper

Separate flowers from the stem; wash them thoroughly in cool water, rinse and dry them well.

In a small bowl beat the egg white with a fork until the white just shows a few bubbles. Place the sugar in a plate or shallow dish.

Dip a paint brush into the egg white and gently paint the flower. Cover the flower completely but not excessively. Don’t immerse the flower in the egg white. Sprinkle sugar evenly all over the flower on both sides. Place the flower on the waxed paper to dry. Continue with the rest of the flowers.

Let the flowers dry and harden completely. This could take a day or two.

Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
The candied flowers are beautiful decorations on cakes and cupcakes. Lilac florets look especially nice on dark chocolate. They are also surprisingly fragrant when dried.

Polenta Pizza with Black Beans

This is one of those super-easy and quick meals that would please both children and adults. It serves 4 persons but you will probably have some leftovers which you can have even the next day. Cold polenta pizza is actually a great school lunch as it is easy to pack.
Recipe:
2 cups polenta (corn grits)
6 cups water
1 tsp salt
1 tbls butter (optional)
Can of black beans (15.5.OZ, 435 g)
Ground chili
Basil

In a large, deep pan bring water and salt to boil. Gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 15 minutes). Stir in butter if you use it. Grease a big pizza pan or a large cookie baking sheet with olive oil. Pour hot polenta on it and spread it with wooden spatula to form a pizza-like base. Sprinkle with beans and grated cheese. Add salt and pepper as desired, basil, few drops of olive oil and ground chili if you like it. Bake in the oven preheated at 400F for 15 minutes or until polenta is golden brown and cheese bubbled. Let it cool just a little bit so that polenta can be cut into squares and serve warm with salad.