The impression of Joey and Bill's Savoury Ice cream

Yesterday morning I received an unexpected request from the Joey and Bill's Savoury Ice Cream company to try their new exclusive iced dessert. 

 As being curious to try out new flavors and ice creams I was excited to try it out because it was tagged as an “iced dessert” instead of “ice cream”. Nevertheless, I was skeptical and thought I already revealed the company’s marketing trick it to seduce customers with an alternative name tag. Before trying it, I checked out the ingredients and expected to find the usual, unhealthy contains. The list was easy to find since it was nearly printed on the packaging. Reading thru the ingredients I was surprised to discover that the dessert was made of organically grown fruits and vegetables sourced by carefully selected farmers without using any preservatives or extra chemicals. So, I was really excited to taste it, because that was promising. Convinced by the ingredients but still sceptic about the flavors I finally just grabbed one bucket and tried it out. “Apple and beetroots flavor” – was the first try. It was a real excitement and pleasantly surprised me. The taste was extraordinary and delicious, I felt that its really made of organic vegetables and the consistency was totally different from usual ice cream. It tasted fresh and healthy not like some other ice cream brands or sweets that we are sometimes pick to indulge. This is important for me and for everyone who cares about a diverse diet. As an extra surplus, the increasing environmental pollution that emerges with non-recyclable packaging is smartly decreased with the recycled paper based packaging Joey and Bill uses to deliver their desserts.

Joey and Bill’s Savoury Iced dessert surprised me in many ways and I can totally recommend that anyone who is concerned about health, environment and bored by the usual supermarket flavors to give those guys a try! It’s worth it. 👌💖

Perfect breakfast!

Basil scramble with wilted spinach & seared tomatoes

Ingredients:

1 tbsp rapeseed oil, plius 1 tps

3 tomatoes, halved

4 large eggs

4 tbsp natural bio yogurt

1/3 small pack basil

175g baby spinach,dried well

Method

1. Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.

2.   Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs

3. Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.

 Enjoy!

 

Lady Cat