Ice Cream For Breakfast Or Desert

My daughter, Ameli, like most toddlers, loves ice cream. I don’t want to deny her the fun things in life, but I certainly don’t think she has any lack of sugar intake. I came across this recipe for frozen banana ice cream a couple of months ago, and it’s been a regular staple in our house ever since.

From time to time, if Ameli won’t have breakfast for whatever reason, I’ll just reach into the freezer for some ice cream – she’s happy, I’m happy, and a healthy breakfast is had with no fighting or fuss.

If you regularly have over ripe bananas, this is an even faster alternative to banana bread!  Rather than popping over ripe bananas in the bin, they’re cut into chunks and popped in the freezer. While some people say you can’t taste the banana, I think that depends what you mix it with – as a plain ice cream, it definitely tastes of banana.

This recipe is dairy, gluten and sugar free. Depending on what you add it can be nut free and anything else free too.


1 Banana, Frozen

Cocoa, berries, 1 tablespoon honey and 2 tablespoons peanut butter, 1/2 cup frozen mango, to taste

Feeds one toddler

1. Place your chopped and frozen banana pieces into a food processor, and blend on high. Within a minute or so it’ll become a beautiful rich and smooth consistency. Don’t over blend or it’ll become too liquid and you’ll have to freeze it again.

2. Add your additions. Blend again briefly (depending on what I’m blending, it may be useful to prepare them separately, i.e. frozen mango can be liquidised separately.

3. Serve


Extras: If we’re doing it for desert, I will sprinkle some nuts or colourful sprinkles on top. Also lovely with apple pie.

Everything Salad

Everything salad can also be everything pasta. It is a quick and easy way of clearing out all those left over bits in the fridge and the vegetable bowl, while making a great, nutritious and filling meal.

The key to a good ‘Everything Salad’ is colour and variety. An easy guide is to use the primary and secondary colours, and the five food groups:

Red, yellow and blue white and green and the grains, fruit and vegetables, dairy/proteins, meat and sugar/fats/oils. (You can use as many or as few of these as you wish)
Read more: Everything Salad

Foraging for Food – Lime leaves stuffed with Bacon, Barley and Lentils

Lime leaves, from the tilia x europaea, fill the streets of London at the moment. These edible leaves make a great substitute for vine leaves. The leaves are best harvested in the spring, when they are still soft, and in the summer, the flowers make a refreshring drink. The tree doesn’t actually bare limes as fruit, but have a slight lime flavour without the tartness. They can be stuffed with anything you desire, really, but here’s a recipe to get you started.

Read more: Foraging for Food – Lime leaves stuffed with Bacon, Barley and Lentils

Just Have to Share – Gravlax – Norwegian Salmon

I made this for Christmas one year and thought it was the best thing I’d ever tasted. When we were in Norway recently I ate smoked salmon by the tray full. Literally. I ate two whole fish almost single handedly in one week although my seven month old did have a pretty good portion too. It made me think of this recipe again, and I have to share it with you.

Don’t use smoked salmon though!

The salt draws liquid from the salmon and “cooks” it in the fridge over the period of three days. It forms a lot of liquid in the fridge, so make sure to use a large enough bowl.

Serve this as a Saturday or Sunday brunch, or as a starter to an evening meal. It is amazing.

Serves 8

IngredientsGravlax Salmon Dish

  • 1 kg Norwegian salmon fillets (of optimum quality)
  • 60 ml salt (preferably sea salt)
  • 70 ml sugar
  • 3 ml white peppercorns, slightly crushed in a mortar
  • 1 bunch fresh dill, the stems

Mustard sauce

  • 45 ml Swedish mustard or German sweet mustard
  • 5 ml Dijon mustard
  • 5 ml sugar
  • 5 ml vinegar
  • salt, pepper
  • 90 ml mild vegetable oil (not olive oil!)
  • additional fresh dill, finely chopped


For the salmon, remove all bones with a pair of tweezers, but leave the skin on.


Mash the dill stems in a mortar with a little of the salt.

Mix with the rest of the salt, the sugar and pepper.

Save the dill leaves for the sauce.

Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.

Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).

Keep refrigerated for 72 hours, turning the fillets every 12 hours.

Do not discard the liquid that formsuntil the end of 72 hours. ( A lot of liquid will form)

Scrape off the spices and discard the liquid.

The salmon will keep refrigerated for about a week.

For the sauce, mix mustard, sugar and vinegar.

Add the oil a teaspoon at a time, constantly stirring.

Just before serving, add lots of dill and salt and pepper to taste.

Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.

Arrange the ice-cold salmon on lettuce leaves with slices of lemon.

Serve the sauce separately.

Optional: Also serve toasted bread and butter.

Want to be featured here?

If you make these, take a photograph and email it to me at diaryofafirstchild at gmail dot com and I will add it here. Alternatively leave a link to where you’ve uploaded it!

Just Have to Share – Baby Spinach & Pine Nut Salad with Creamy Bacon Dressing

As we become more and more established in spring, it’s time to look at some lighter meals. This salad is fantastic. I thought it would be good, but I did not expect it to be this good.

Read more: Just Have to Share – Baby Spinach & Pine Nut Salad with Creamy Bacon Dressing