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


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 Oil 2 Garlic cloves, chopped 1 Jar of Chunky Passata (about 700ml) Drizzle of Balsamic Vinegar Torn Basil Leaves About 25 giant pasta shells or something similar 500g Courgettes, grated 150g Ricotta 85g Pecorino Pinch of freshly grated nutmeg Salt 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 minute


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 Flour 25g Oats 280g Soft Brown Sugar 200g Cold Butter, cubed 100g Dessicated Coconut 2 Large Eggs, beaten 300g Blackberries (frozen or fresh) Zest of 1 Lime 50g Pecan Nuts, chopped Instructions: Step 1: Preheat the oven to 180c (160 fan) and line and grease a 30 x 20 tin (or