Creamy Spinach Granita with Sticky Potato Chips

IMP - This i an original recipe created by the blogger and has been published for the first time on Oriyarasoi. 

Ok...The main course is done and dusted ( Pan Seared Spinach and Potato Cigars in case you have forgotten about it ). Now it's time  to magically transform the same set of ingredients into something delectably sweet and asking for minimal effort. Should I try to bake some muffins ? Pie ? Mousse ? Naah. Has been done to death.

Since it is already summer in most parts of the country and the temperatures are soaring, I am going to go something chilled. So, why not make it a granita loaded with the goodness of Popeye's superfood ! Let's go one step further and make it a creamy one. Done. And I am gonna make it super easy and quick ( just in terms of the preparation time, not the freezing time. I don't fancy the liquid nitrogen stuff ).

Click here to READ more about the amazing benefits of this superfood aka 'Spinach' !!!

Back to the recipe. Read on -








Preparation Time - 3 hours 15 mins ( With 3 hours being the standby time)

Ingredients -

For the granita -


  • 1/2 cup spinach puree ( just blanch, strain and puree with 2-3 tsp water )
  • 1/4 cup water
  • 3 tbsp sour cream ( add a little more if you like it creamier or reduce it if cal conscious )
  • 4 tsp brown sugar ( adjust as per taste )
  • pinch of salt
  • 2 pinch chili flakes for seasoning


For the Sticky Potato fries -


  • 1 medium sized potato
  • 1 tbsp sour cream
  • 1 tsp olive oil
  • 2-3 tsp water 
  • a pinch of salt
  • 2-3 tsp brown sugar


Preparation - Blanch the spinach. Throw into the mixer jar. Whizz till smooth. Throw in some water, sour cream and brown sugar. Buzz it again till mixed thoroughly.

Pour it into a large cake tray (use a freezer safe one) such that it makes a layer about 4-5 cm thick. Nothing more. Mind you.

Pop it into the freezer. Take out after 30 mins and scrape the sides and along the length using a fork. Pop it back into the fridge and repeat the process every 30 mins for the next 3-4 hours. The creamy spinach granita is ready. Now sprinkle the chili flakes over it and mix in.

(Absolutely no cheating else you end up with a solid frozen mass or small chunks of ice instead of a slurry of ice particles. Once it is ready, it can be served anytime between immediately and the next 12 hours. After that, the ice just starts to stick together. )

For the sticky fries, let prepare some sticky sauce. Mix sour cream, water, brown sugar, salt and olive oil in a saucepan. Boil on low heat it it bubbles and foams up. Keep aside till cool.

Peel and slice the potato into a bowl containing salt water. Strain and throw the slices into boiling water. Let it cook for 2 mins. Remove and dry on kitchen towel. Brush lightly with oil and spread on a baking tray. Bake at 400 F for 15 mins max. Remove from oven and let it cool for half an hour.

Drizzle the sauce on the potato chips ( or just toss the chips along with the sauce) and serve alongside the Creamy Spinach Granita.


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