Wednesday, August 31, 2011
Friday, July 22, 2011
Sunday, July 10, 2011
Thursday, June 9, 2011
Yesterday I made ice cream and it was a success. Surprisingly! It's a lot easier to make than what I thought. It's pretty much just like making custard and freezing it. I made hokey pokey ice cream for nostalgic reasons. It's a bit of a New Zealand favourite.
To make it I grabbed a basic vanilla ice cream recipe online and used the old faithful Edmonds Cookbook for the hokey pokey. Since I don't have an ice cream maker I googled around for the how-to and found this guys blog post - david lebovitz. I've come across him before and definitely sounds like a bit of an ice cream expert. He makes it sound pretty easy, and turns out it is!
Recipes are below...(I added the hokey pokey about half way through freezing the ice cream)
Basic Vanilla Ice-Cream
(adapted from taste)
300ml thick cream
2 tsp vanilla bean extract
6 egg yolks
175g caster sugar
Place the cream, milk and 2 tsp vanilla in a saucepan. Bring to the boil, then turn off the heat and set aside for 10 minutes to infuse.
Place the egg yolks and sugar in the bowl. Beat with an electric hand mixer until pale.
Carefully pour the milk over, then return to a clean saucepan.
Cook over low heat, stirring, for about five minutes until it is slightly thickened and coats the back of a wooden spoon.
(Keep the heat very low as you don't want to scrabble the egg yolks)
(This simple custard forms the basis of a classic ice-cream recipe.)
Set aside to cool, then refrigerate for 30 minutes.
Place custard in a plastic container in the freezer until frozen at the edges (about an hour). Remove from freezer. Beat with an electric beater. Re-freeze. Repeat this process two more times.
Leave until completely frozen, for best results leave over night.
(Alternatively, churn in an ice-cream machine according to the manufacturer's directions.)
Makes 1 Litre
5 Tbsp of white sugar
2 Tbsp of golden syrup
1 tsp baking soda
Line a baking tray with baking paper. Set aside.
Heat the golden syrup and sugar in a small saucepan over a medium heat.
Melt mixture and stir occasionally. Bring to the boil for 3 minutes -- make sure you stir continuously so the syrup doesn't burn.
Take the pot off the stove and stir in the baking soda. The mixture will froth up and become pale. Use a spatula to scrape and pour the mixture onto the baking paper.
Allow the honeycomb to set for 30 minutes.
Once set, wrap the honey comb loosely in parchment paper and use a rolling pin to break it into small pieces.
I have to say that home made ice cream surely is a whole lot better than store bought. Delicious! If you've never tried hokey pokey before then have a go at this recipe. Next time I'm going to make maple and walnut!
Monday, May 30, 2011
Wednesday, May 18, 2011
Monday, May 2, 2011
Thursday, April 28, 2011
I love this salad. The last time I made something similar to this it was with pears, walnuts and blue cheese and no mayo. Which for the record is very yum. *sidenote* The first Waldorf Salad came from the Waldorf Hotel in NYC back in 1893. Originally it only had apples, celery, and mayonnaise in it. Walnuts were added later, good thing too! The recipe up the top there is one I've made up based on the Waldorf salad but with more good bits in it. Enjoy!
Tuesday, April 19, 2011
On a side note without getting on too much of a rant about health stuff. I think it's a good idea to leave potato skins on. There is no real reason to peel them unless you're really not a fan. Originally the skins were peeled because they were thought to be dirty, therefore peeling them they would be cleaner and healthier. Leaving the skins on actually has it's benefits as they help to hold in the nutrients - those being vitamin C, vitamin B6, copper, potassium and magnesium. Oh and the skins hold 50% of the potatoes’ fiber. Sounds pretty good to me! That wasn't too much of a rant I hope ... :)
Thursday, April 14, 2011
Wednesday, April 6, 2011
Tuesday, March 15, 2011
I've never done slow-roasted pork, so dinner tonight was just that! Six hour slow-roasted pork I might add. I used a Jamie Oliver recipe