I hadn’t intended to blog this but Nigella’s no-churn salted caramel and bourbon ice cream got such a rapturous reception at my bbq last week my guests made me promise to post it. This now gives away what little effort went into the dessert but we could all do with more simple recipes that impress so I’m gladly sharing this!
Continue reading “No-Churn Salted Caramel & Bourbon Ice Cream”
Both of my holidays this year have heavily featured iced tea and the current UK heatwave has inspired me to make my own as the shop bought ones are so sugar laden. This is a cold brew method which just needs steeping in the fridge overnight or during the day while you are at work. I try to enjoy decaffinated tea where possible and this also works well with decaf teabags.
Inspired by Nigella’s No Churn Margarita Ice Cream I set about making a rum based alternative as tequila seems to affect me much as I imagine drinking drain cleaner would. For this mojito ice cream, I reduced the amount of cream to 300ml and made it up to 500ml with 200ml whole milk to make it lower fat and used my ice cream maker but if you don’t have an ice cream maker, omit the milk and use 500ml double cream then whip all the ingredients together before freezing overnight as Nigella suggests. I chill the ice cream maker bowl for at least 48 hours before churning.
Thanks to the wonders of scheduled posts, I am currently hopefully sunning myself in Galician Spain. So I thought I would leave you with something I knocked up after raiding the fridge and cupboards to make the most of the delicious Spanish doughnut peaches I bought shortly before my trip with a little influence from my last holiday to Cyprus. You could easily substitute the doughnut peaches for any similar soft fruit and add a sprinkle of granola for a truly summery breakfast.
Continue reading “Grilled Peaches with Greek Yogurt and Honey”
Long time followers will know I am in my element at the moment as it’s nectarine season. I also love nutty shortbread…. and cream….. and although I have been making this hazelnut shortbread for years, I had never followed the recipe suggestion of serving them sandwiched with cream and sliced nectarine. This recipe was torn from an August 2008 issue of Asda magazine and I have to say it’s a pretty good combo!
I have failed to ever find ground hazelnuts at the supermarket so make your own by preheating the oven to 180c or gas mark 4, tip the 150g hazelnuts onto a baking tray and bake for 10 minutes. Allow to cool for a few minutes then rub the papery skins off with kitchen towel. Any stubborn nuts can be baked for another 5 minutes until the skin comes off when rubbed. Once cool, finely chop or whizz in a blender/nut mill until you have a breadcrumb like consitancy with a few nutty pieces to give some crunch to your shortbread.
Sometimes you just need pizza. I was craving home made pizza on my return from Cyprus and my housemate has had a few pizza dinners during the World Cup, the smell of which have only stoked that fire. One evening I just couldn’t wait an hour for the dough to prove so googled a no rise base and converted this recipe on The Faux Martha from cups to grams. The base is crispy and you really can have delicious homemade pizza on your plate in around 30 minutes.
There is some wholemeal spelt flour into the dough but use all white plain or spelt flour should you wish. You can use a good quaility pasta sauce, BBQ sauce or pesto, ready grated mozzarella and your choice of toppings. I used Seeds of Change Mediterranean Vegetable pasta sauce, mozzarella, portobello mushrooms and spicy pepperoni.
I love the fruits of summer and always try to eat as many as possible during their short season. I had grown bored of my usual breakfast of Greek yogurt, berries and granola so this recipe really caught my eye in this months BBC Good Food magazine. The original recipe suggested banana and raspberry to accompany the pancakes but my loathing of bananas and love of nectarines spurred me to swap the fruits to whatever I had in the fridge this weekend.
Continue reading “Cinnamon Pancakes with Nut Butter and Summer Fruits”
Lakeland recently had a sale on their bakeware and after what feels like years of lusting after their mini sandwich tin I could finally justify the purchase with 40% off its usual price. As my workmate was leaving last week I had to christen the tins with her favourite coffee and walnut cake!
As it was the first time using the new tin, I stuck religiously to the recipe on the Lakeland website as I wasn’t sure of the correct quantities to perfectly fill the tins.
Apologies for my tardiness recently. Since my holiday I have come back to real life with a bump and I’m finding it hard getting back into the groove of things. I seem to be having a crisis of confidence in blogland, my brain doesn’t seem to be able to think ahead or think creatively at the moment. Though I should feel refreshed and renewed after my first holiday in 3 years, I seem to have left my mojo in Cyprus. I have been preparing posts for blogging but not been happy with the end results so they never made it past draft.
This isn’t much of a recipe if I’m honest but I am loving spatchcocking chickens as it’s so easy and reduces the cooking time. Roast chicken is now on the weekday menu! I found a great video on how to prepare the chicken here
I served this herby chicken with roasted peppers, aubergine, tomato, mushroom and courgette tossed in lemony quinoa which I failed to photograph….. maybe that will become a blog post of its own soon.
This post was born out of the need to use up a lot of eggs before I go away so you may curse my frivolous use of whole eggs in the lime curd and the subsequent redundant yolks from the meringue. You could of course use another curd recipe that used yolks only but these generally require the use of cornflour and I much prefer a cornflour free curd.
This recipe also leaves a lot of surplus lime curd which can be decanted to a jar and stored in the fridge for other uses or another batch of pies.
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