Skip to main content

Posts

Showing posts from August, 2011

Cuisinart Ice Cream Challenge: Salted Choco Honeycomb Ice Cream

The Cuisinart Ice Cream Challenge has been set: Create a Summer Ice Cream classic with a twist - start with a traditional flavour (Vanilla, Strawberry, Chocolate) and give it your own unique makeover.
I was lucky enough to be selected to take part in this challenge, along with 3 other bloggers - Christina, May and Sabrina  and last week we were all in receipt of brand spanking new Cuisinart Ice Cream Deluxe Machines to create our masterpieces.
For my first recipe I opted for a traditional vanilla base and added crushed salted peanuts, chopped up crunchie bars and dark chocolate chips, my take on Nigella's Salty and Sweet Bars in Nigella Kitchen!
SALTED CHOCO HONEYCOMB ICE CREAM

Ingredients: makes 2 litres 600ml Double Cream 350 Milk 250 Granulated Sugar 2 TSP Vanilla Extract 2 Crunchie Bars, chopped Handful of Salted Peanuts, crushed Handful of Chocolate Chips
Instructions: Step 1: Put the bowl in the freezer overnight. Step 2: Whisk together the cream, milk, sugar and vanilla extract. Step 3: P…

Herby Pesto and Feta Pasta

A great recipe for using up soft garden herbs. The beauty with this pesto is that you can freeze it in ice cube trays and pop out the cubes as and when you want to use it (it defrosts very quickly in microwave) - dinner was ready in less than 10 minutes!
HERBY PESTO AND FETA PASTA| Serves: 4 | Prep Time: 15 Minutes | Cook Time: 15 Minutes | Total Time: 30 Minutes |
Ingredients: For the pesto:Large handful each of Basil, Parsley, Mint and Dill (discard stalks)100g Toasted Pine NutsLarge Handful of grated Parmesan3 TBSP Creme FraicheOil to loosen into saucy consistencyPlenty of Salt and PepperTo serve 4 adults: 400g Spaghetti200g Feta, crumbled Instructions: Step 1: Whizz all of the pesto ingredients together in a food processor and slowly add the oil until you get the right consistency.Step 2: Cook pasta, drain and stir through 4 heaped TBSP of the pesto (you can freeze the leftover pesto in ice cube trays). Serve in pasta bowls and sprinkle over feta.| Author: Beth Sachs | Date: 11th Augus…

Courgette and Ricotta Stuffed Pasta Shells

I don't know about you but I find it really hard to find large pasta shells where I live. Luckily for me Garofalo sent me some Lumaconi to try just a few weeks ago which fit the bill perfectly in this summery pasta dish.
This is a great recipe for those of you with a glut of courgettes from the allotment or veg patch to use and is really easy, if a little bit time consuming, to prepare.

COURGETTE AND RICOTTA STUFFED PASTA SHELLS| Serves: 4 | Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour |
Ingredients:  Olive Oil2 Garlic cloves, chopped1 Jar of Chunky Passata (about 700ml)Drizzle of Balsamic VinegarTorn Basil LeavesAbout 25 giant pasta shells or something similar500g Courgettes, grated150g Ricotta85g PecorinoPinch of freshly grated nutmegSalt and Pepper Instructions: Step 1: Heat the oil in a pan and add 1 chopped garlic clove for a minute then the jar of passata and balsamic vinegar. Simmer for 10 minutes and then add the torn basil leaves and season. Spoon into the…

Red Wine, Chorizo and Gorgonzola Risotto

This was a delicious weeknight supper I concocted a few nights ago. The red wine is not overpowering because the alcohol is burnt off during cooking. The chorizo and blue cheese, along with wine make this dish fairly rich though so you don't need a huge amount to feel satisfied. Initially hubby took one look at the colour of it (which I admit is not overly appealing - maybe I needed more red wine), screwed his nose up and muttered something derogatory under his breath....but once I actually convinced him to taste it he was very pleasantly surprised.

RED WINE, CHORIZO AND GORGONZOLA RISOTTO| Serves: 2 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |
Ingredients:  Olive Oil and 1 TBSP Butter1 Onion, choppedSprig of fresh thyme, leaves picked80g Chorizo, halved and sliced300g Risotto Rice1 Large glass of red wine1 Litre of Hot Vegetable Stock80g Gorgonzola, plus extra for the top Instructions: Step 1: Heat the oil and butter in a large pan and fry the onion for 5…

Blackberry, Coconut and Lime Traybake

I defrosted my two freezers at the weekend (I job I strangely enjoy as I find all sorts of things I had forgotten about) and found a large stash of blackberries the kids and I had picked last year. This recipe was hastily cobbled together using up a few other things that had been lying around for a while -a half empty packet of pecan nuts, dessicated coconut and a lime!
It was beautiful and moist and a cake that I will be making again very soon.... next time I might try it with raspberries or blueberries.

BLACKBERRY, COCONUT AND LIME TRAYBAKE| Serves: 16 Squares | Prep Time: 15 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 15 Minutes |
Ingredients:  250g Self Raising Flour25g Oats280g Soft Brown Sugar200g Cold Butter, cubed100g Dessicated Coconut2 Large Eggs, beaten300g Blackberries (frozen or fresh)Zest of 1 Lime50g Pecan Nuts, chopped Instructions: Step 1: Preheat the oven to 180c (160 fan) and line and grease a 30 x 20 tin (or use a foil tin as I did).Step 2: Put the flour, oats and s…