Gimme More

So one of my favourite things about Pinterest (other than EVERYTHING about it) is the collecting of beautiful food imagery that's so much easier. If anyone I follow ever reads this and notices I've been inspired at work by one of your images, I hope you take it as the compliment it was meant as.

The plan is to actually TRY some of these recipes for a change rather than just reading a magazine, telling Miss G that I want to try half of them, putting the magazine down and then putting them all promptly out of mind.

So far I've tried this yum one, which already means on average my Pinterest collection is beating my magazine rack.

Here's the math involved in Keyna's surviving the summer:
Awful heat of Cape Town + this here recipe I pinned = almost possible 

This next bit is straight from the original blogger's mouth. Many thanks to Use Real Butter for blogging something so pinable and delicious!

Single Ingredient Ice Cream
from The Kitchn
4 bananas, just slightly overripe (brown spots good, completely black not so good)
2 tbsps creamy peanut butter (optional – thus 2 ingredient ice cream)
2 tsps cocoa powder (Dutch process), (optional – thus 2 or 3 ingredient ice cream depending on peanut butter)
DO NOT FREEZE THE WHOLE BANANA, you’ll have a heck of a time blending that beast.
Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid. Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides down (you will do this a lot). Or you could add a dash of milk since the liquid will help the blending. I’m lactose-intolerant, so after a few minutes of stopping to scrape the sides down, the banana begins to blend into a creamy texture. When the bananas look like whipped ice cream, you can add your mix-ins like peanut butter and/or cocoa powder, chocolate chips, toffee, raspberries, anything goes! Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up. Makes a pint.