How To… make any ice cream.

Everybody loves ice cream. Or should. It’s a delicious frozen treat. It can taste of whatever you want it to. The only pity is that the best ice creams are sort of expensive.

Well, here I am to remedy that! I love making ice cream at home and it’s so simple and easy that you’ll wonder why you didn’t make it before.

1: The cream.

For your ice cream you need a creamy base. This doesn’t actually have to be cream, believe it or not. Just something that’s thick and smooth at room temperature.

Some ideas:

  • double cream
  • hand-whipped cream
  • evaporated milk
  • coconut cream
  • nut butter
  • mashed bananas
  • mashed avocado
  • frosting
  • blended persimmons

Again, anything that’s thick and creamy at room temperature.

2: The jam.

The second stage is the sweet or flavoured element. It doesn’t have to be a literal jam, but it needs to have a runny consistency and a strong and pleasant taste. This could be anything. You can even make a savoury ice cream if you want.

Some ideas:

  • jam
  • honey
  • smoothie
  • ganache
  • chocolate spread
  • nut butter
  • sauce

Anything that is runny but not liquid and adds taste.

3: The extras.

A teeny, tiny bit of something for taste. Can be anything as long as it doesn’t ruin the consistency of the ice cream.

Some ideas:

  • herbs and spices
  • essential oils
  • alcohol
  • nuts and seeds
  • fruit juice
  • honey and other sweeteners
  • salt

4: Blend.

Take a blender and mix the three elements together. Pour into a freezer-safe tupper.

5: The toppings.

A bit of colour, texture and flavour to sprinkle on top. Something light and contrasting.

Some ideas:

  • nuts and seeds
  • fruit pieces
  • berries
  • melted chocolate
  • melted toffee
  • candy bars
  • leaves
  • salt
  • pieces of ginger or cinnamon

6: Freeze.

Once you’re happy with how it looks and tastes, put it in the freezer for at least 24h.

7: Lightly defrost.

Some cream bases freeze very hard. Others freeze very softly. Make sure that it is perfectly scoopable before you try and serve.

8: Serve.

Dish it up, maybe with extra toppings.

Consume within four months for best taste.

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WWW. MeatFeasts Wedding Edition.

Some select recipes from the feasting we did over the course of the wedding weekend.

Ham and Cheese Wedding Pie.

Ham and Cheese Pie Recipe2

Ingredients for the crust:

  • -500g plain flour
  • -3 eggs
  • -200g butter
  • -50g cheddar

Ingredients for the filling:

  • -500g gammon
  • -500g pork belly
  • -200g cheddar
  • -100g mozarella
  • -200g red leicester
  • -onion powder, caramelized onions or fried onions to taste
  • -bell peppers to taste (we used 2)

Utensils:

  • -mixing bowl and fork
  • -chopping board and knife
  • -deep pie tin with removable base

Recipe:

Pie Chart

  1. Mix the pastry ingredients until firm, dry and stretchy. Refrigerate.
  2. Slice the meats and cheeses so they can be easily layered.
  3. Roll out two thirds of the pastry so it’s large enough to cover the base of the tin, both sides and a few inches to spare. Roll into the tin.
  4. Layer the meat and cheese and onion.
  5. Top with peppers and/or spring onions.
  6. Roll out the remaining pastry and place as a lid. Mash and roll the spare edges and the lid’s edges together.
  7. Bake at 160C for one and a half to two hours.
  8. Cool before serving.

Ham and Cheese Pie Recipe

Pie Nutritional Info.

Whole Satay Chicken.

Ingredients:

  • -1 chicken
  • -300g peanut butter
  • -100g honey
  • -4tbsp chili garlic sauce
  • -2tbsp soy sauce

Utensils:

  • -mixing bowl and fork
  • -sharp knife
  • -baking tray with a raised floor, grill tray or large meat skewer

Recipe:

  • Mix the peanut butter, honey, chili and soy sauce thoroughly.
  • Slice every thick portion of meat on the chicken right down to the bone:
    • 4-8 for each breast
    • 2-4 for each leg quarter
    • 6 down the back
  • Cover the chicken in satay sauce, make sure it gets into the cuts.
  • Roast at 140C for 2-3h.

Turkey Giblet Gravy.

Ingredients:

  • -1 turkey neck, heart, liver
  • -1 cup caramelized or dried onion
  • -1 glass red wine
  • -2tsp english mustard
  • -1tsp salt
  • -1tsp pepper
  • -water as needed

Utensils:

  • -chopping board and knife
  • -saucepan
  • -blender

Recipe:

  1. Boil the giblets with the onion until tender.
  2. Remove the giblets from the water and chop them. Remove the meat from the neck and discard the bones.
  3. Return the giblets to the pan along with the remaining ingredients. Bring to a boil.
  4. Once all cooked-through, blend the gravy.

Ice Cream and Cranachan Tower.

Our three ice-creams were peach, blueberry and raspberry&orange, but you can make any ice cream you like or even just assemble it with your favourite ice cream.

Ingredients for each ice cream:

  • -300ml double cream
  • -200g fruit
  • -100g sugar

Ingredients for Cranachan cream:

  • -300ml double cream
  • -3tbsp honey
  • -a dash of vanilla or whiskey

Utensils:

  • -chopping board and knife
  • -small pot
  • -blender
  • -mixing bowl and whisk
  • -tupperware, freezer

Recipe:

  1. Chop and cook the fruit until soft.
  2. Add the sugar and simmer.
  3. Blend with required cream. Pour into tupper and freeze.
  4. Whisk the remaining cream until stiff.
  5. Add honey. Whisk until stiff again.
  6. Add whiskey and/or vanilla. Whisk until stiff again.
  7. Serve three scoops of ice cream for every scoop of cream.
  8. Top with crushed chocolate and nuts (we used dark chocolate and pistachios).

HomeMade IceCream Recipe2

HomeMade IceCream Recipe

FitFriday XXV, FatFriday XII. Let’s eat the entire pantry.

I’m doing well with the no-dairy. A bit of butter has gone into cooking, but nothing to cry about. Not really craving it, so all is well. On the other hand, that lovely plum ice-cream has my name written all over it. I should probably try and make myself one with coconut cream…

I’ve been largely living off ox heart for the week and it’s been hitting the spot, but I may need something more varied in the mix soon, as I’m feeling hungrier lately.

Weights climbing well. Shrugs at 50kg and holding. Deadlift at 50kg soon. Squats still at 32.5, though I may remember wrong. Either way, I’m on my way to 65kg lifts. Shame I weigh 70kg now, so I need to add 5kg to my goals.

Not really been naughty with diet this week. Maybe overate a couple of days, but the other five were well within parameter and my figure is spot-on, so I’m not stressed.

Next week I plan on lifting more, increasing my shrugs again, eating some more plants and sleeping closer to sun times.

Current workout track: Three Days Grace’s “Human” album.

How did your week in fitness, diet and health go?

WWW. Spring Lamb, Nutty Bread, Ice-Cream.

Apologies for not being around as much! Due to exam-panic among GCSE students, I’ve been very busy so non-scheduled posts and comments sat on the back burner for a while.

I have now scheduled Wednesday and Friday afternoons as blog time, for working on the Wok, FitFriday, processing comments and working out next week’s posts.

This week, making the most of the good weather, the best meals were a light lamb stir-fry with fresh spring veggies, some nutty bread I made for Jon to have burgers in and apple and rhubarb ice-cream! Bonus recipe: Summer Fruit Punch.

Recipe 1. Apple and Rhubarb Ice-Cream.

Ice Cream-Apple And Rhubarb, Peach, Elderberry

Ingredients:

(Makes 1L.)

-500ml double cream

-1 large cooking apple

-1 small sweet apple

-2 cups rhubarb stems

-2 cups sugar

Utensils:

-chopping board and knife

-large pot and spoon

-heat-resistant and freezer-safe mold

Apple and Rhubarb Ice Cream Recipe2

Recipe:

1: Finely chop the apple flesh, removing the core and stem.

2: Peel the rhubarb.

3: Finely chop the rhubarb, careful to remove the leaves and, where no leaf is visible, the top of the stem.

4: Place in a pot without water at a low heat until they secrete fluid. Turn the heat up to medium.

5: Once the fruit is soft and losing shape, add the sugar. Stir continually from now.

Apple and Rhubarb Ice Cream Recipe

6: Cook until the fruit is a paste like applesauce.

7: Pour the mix into the mold. Add the cream and stir until combined. Freeze.

Recipe 2. Nutty Burger Buns.

Walnut Burger Bun Recipe

Ingredients:

(Makes 4.)

-300g flour and raising agents

-1 cup sunflower seeds, flax seeds and walnuts

-warm water

-1tsp salt

-1tsp pepper

Utensils:

-mixing bowl and spoon

-baking tray

Recipe:

1: Mix the dry ingredients well.

2: Slowly incorporate the water until the mix feels a bit too dry. Look for a single mass with some flour falling off and slight crustiness.

3: Work the dough until it feels smooth and elastic.

4: Form 4 flat, 1″ high discs. Leave to rise on the baking tray.

5: Bake at 140C until they bounce back when you poke them.

6: Turn upside down to cool.

Recipe 3. Spring Lamb Stir-Fry.

Spring Lamb Stir-Fry Recipe

Ingredients:

(Serves 3-5.)

-500g lamb mince

-2 cups cauliflower leaves

-1 yellow or red bell pepper

-400g bean sprouts

-200g cannelini beans

Utensils:

-chopping board and knife

-frying pan or wok and spatula

Recipe:

1: Pan-fry the lamb until browned. Its own fat should suffice.

2: Chop the peppers and leaves. Add, alongside the bean sprouts.

3: When the leaves start to wilt, add the beans and heat through.

Recipe 4. Summer Fruit Punch.

Ingredients:

-double shot of gin or brandy

-frozen fruit (do not defrost)

-lemonade

Recipe:

1: Place everything in the glass. The lemonade and alcohol will bring out the berry taste and the frozen berries will chill the drink.

2: Enjoy.

And those are our favourite recipes of the week!

What’s been cooking at your place?

WWW. Cheap to Glorious Burgers and Frozen Cakes.

Seeing as Jon’s work is now very different, the Wok will be a little different. Rather than making the nicest, most elaborate or most interesting meal on Wednesday, I will make them as and when he needs them and choose the best food of the week for the Wonderful Wednesday Wok instead.

This week, the main’s some burgers that I made turning cheap, value brand, reduced price beef mince into something with the bite and texture of steak mince and the flavour of a BBQ patty. And the pudding’s an ice-cream cake in a cup I made for Valentine’s day. There were five flavours: pear, blackberry, pear and currant, strawberry and peach. I had the pear and currant one as a carby treat on Valentine’s, but the rest were Jon’s for the week.

The rest of the Valentine's meal.

The rest of the Valentine’s meal.

Cheap to Glorious Burgers.

Ingredients:

-500g cheap mince; ground beef is not suitable, but cheap, unfrozen pork mince or turkey mince would work too

-1 egg

-2tsp herbs

-2tsp onion granules

-2tsp paprika

-2tsp salt

-1tsp pepper

-1tsp soy sauce

-butter or tallow for frying

Utensils:

-mixing bowl and fork

-frying pan

Recipe:

1: With high quality beef you’re told not to overwork the mince or the burger will lose its consistency. With cheap mince you want to do the opposite. Mash it together before adding the spices and the egg. Mash thoroughly until everything is mixed in.

2: Form patties by making a ball, flattening it in the palms of your hands and pinching the middle so it’s got a little “bowl” at either side. This ensures good browning and even cooking.

3: Heat the fat in the pan at medium temperature until all melted. Add the burgers.

4: Cook for 5 minutes either side.

5: Serve with sides of choice. I went for salad, Jon went for beans and cheese.

The burger’s texture is firm and meaty, the taste is subtle, salty and very beefy, the grease levels are minimal and the crust on the outside tastes of soy sauce BBQ.

burgj

burga

Fruity Ice-Cream Cake in a Cup.

Ingredients:

-1 conference pear

-1 peach

-15 blackberries

-8 strawberries

-40g mixed currants

-150ml double cream

-50g 85% chocolate

-80g 55% chocolate

Utensils:

-microwaveable bowl and a fork (not to be put in microwave, obviously)

-chopping board and knife

-mixing bowl and blender / food processor

-jelly molds or other freezable cups/pots

Recipe:

1: Crush the 85% chocolate and share between the bases of the containers.

2: Cut up whatever mix of fruit you like and share between the bases of the containers, leaving room for the chocolate ice cream to drip through.

3: Microwave the cream and 55% chocolate together on medium until they form a smooth chocolate paste.

4: Share the paste between the containers, making sure to get it down into the chocolate later and to cover the fruit. Freeze.

5: Blend the remaining fruit into a smoothie-like paste.

6: Once the chocolate ice cream is frozen, add the fruit paste on top and refreeze.

7: To serve, gently warm the container’s sides only, turn it upside down and squeeze or tap until the cake is released. Leave a little to soften for easy eating.

Pear and currant version.

Pear and currant version.

So those were, in my opinion, the best meals we had this week. What was the best meal you had this week? Recipes, anyone? 🙂

TTFN and Happy Hunting!

WWW. Chicken and Peas, Home-Made Ice-Cream.

Been a little run down lately and the FF is on hold until my arm is better, so here’s what we had on Wednesday.

Recipe 1: Chicken and Pea Fry.

An excellent way of using leftover chicken and veg or of just putting together a meal when you’re in a rush.

Ingredients:

-4 chicken drumsticks

-300g peas

-300g beans

(can swap peas and beans for legumes of any variety)

-5-6 leaves of lettuce

-4 medium carrots

-2 rashers of bacon

-30g butter

Utensils:

-chopping board and knives

-frying pan

Recipe:

1: Slice the chicken from the bone and roughly cube it.

2: Dice the carrots.

3: Heat the oil in the pan.

4: Seal both sides of each piece of chicken before adding the carrots.

5: Cook the chicken and carrot right down before adding the legumes.

6: Turn the pan to a lower heat. Slice and add the bacon and lettuce.

7: Once the lettuce is wilted, serve.

20140813_125631

Recipes 2 and 3: Strawberry Jam and Ice-Cream.

Jon doesn’t normally like strawberries or anything related to them, but he enjoyed this so that’s a success.

Ingredients:

-400g strawberries

-10tbsp sugar

-300ml double cream

Utensils:

-mixing bowl (microwave safe)

-funnel

-fork

-jam jar

-plastic tupperware (freezer safe)

Recipe:

1: Mash the strawberries.

2: Add the sugar.

3: Microwave until thickened.

4: Pour the excess fluid into tupperware.

5: Use fork and funnel to put the thickened jam into the jar. Secure the lid tightly and place in the fridge.

6: Mix the cream into the strawberry fluid. Freeze.

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Wonderful Wednesday Wok. Beef Wellington and Ice-Cream Cake.

Today’s Wok was for dinner instead of for lunch. So I decided to go a bit crazy and make some more complicated things. Considering the number of elements, this had the potential to go very wrong. But it didn’t, and was actually one of the best Wok’s I’ve made yet. 😀

20140521_204348

Recipe 1: Beef Wellington.

20140521_204428

A British classic that the rest of the world doesn’t regard as awful or pure pub food. Roast beef in pastry with a nice, usually mushroomed, gravy around them.

The ones I made were individual portions, and the pastry was a bit soft, so it spread.

Jon’s rating: 8.25/10.

Ingredients (serves 2):

For the filling:

-2 thick steaks

-5 closed-cap mushrooms

-1/2 a cooking onion or 1 shallot

-2tbsp olive oil

-1tbsp chilli oil

-1tbsp pepper

For the pastry:

-400g flour

-200g salted butter

-150ml cold water

-1 beaten egg

Utensils:

-frying pan

-mixing bowl and spoon

-rolling pin

-greased or nonstick baking tray

Recipe:

1: Mix the butter and flour together until the mix looks marbled.

2: Gently stir in the cold water until the dough is thick and stretchy.

3: Leave in the fridge to cool.

4: Seal the steak in the pan with some olive oil. Put to one side to cool.

5: Very finely dice the mushrooms and onion/shallot. Fry in the same oil used for the beef.

6: Take the pastry from the fridge. Divide into two halves.

7: Roll out one half into a rectangle. Place the steak in the rectangle and pile the mushroom onto it. Drizzle some chilli oil and the pepper. Fold the short ends over and press down. Fold the long ends over to seal the “parcel”.

8: Turn over the parcel and place on the baking tray. Brush all over with the beaten egg.

9: Bake at 160-180C for 45-55min.

Recipe 2: Stuffed Squash.

Jon wasn’t so keen on this, but filled himself on the Beef Wellington and the filling, so all was good.

I personally loved it with a sprinkle of salt, so I’ll make some for myself again sometime soon.

Jon’s rating: 7.5/10.

Ingredients (serves 2):

-the “bowl” of a butternut squash

-100g cooked rice

-2 duck eggs

-1tbsp chili oil

-1tbsp mixed herbs

Utensils:

-chopping board and knife

-fork

-baking tray

-mixing bowl and spoon

Recipe:

1: Cut the squash in half. Use the fork to scrape out the lining and seeds.

2: Bake at 200C for 35min.

3: Mix the rice, oil and herbs.

4: Spoon the rice into the bowl of the squash and make a large indent.

5: Break the eggs into the indent.

6: Bake at 160C for 35min.

Recipe 3: Berry Ice-Cream Cake.

20140521_210911

A sorbet, an ice-cream and beautiful layers. Jon liked it but found the last layer of berries a little too much. I’m just pleased that it looked and tasted just as I’d planned. But next time I’ll add more banana to the sorbet for Jon. 🙂 There were two tureens, but one was more than enough for both of us.

Jon’s rating: 9/10.

Ingredients (serves 4):

-150g mixed berries

-2 small bananas

-300ml double cream

-2tbsp blueberry or blackberry jam

-50g 90% chocolate

Utensils:

-freezable pot

-2 freezable tureens

-2 mixing bowls and forks

How Jon thinks it was made:

 

Apparently this is exactly what I look like when I'm cooking.

Apparently this is exactly what I look like when I’m cooking.

How it was actually made:

1: Take the double cream and freeze it.

2: Defrost it quickly using the stove or a microwave setting.

3: Pour away the watery residue and keep the creamy parts in one bowl.

4: Mash the jam into the cream.

5: Crush the chocolate and spread it evenly between the bases of both tureens.

6: Spread 1/4 of the cream mix evenly into the base of each tureen and place them in the freezer until solid.

7: Mash the berries with the bananas in the other mixing bowl.

8: Take the tureens from the freezer and layer 1/4 of the berry mix in each tureen on top of the frozen cream. Place in the freezer again.

9: Repeat processes 6 and 8.

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10: To remove from the tureen, fill a bowl with hot water so that it covers the sides of the tureen but doesn’t flow into it. Once the cake is loose, turn it upside down on a plate.

 

Layers!

Layers!

And that was what we had this week. 🙂

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