I decided to have a go at modifying the basic ice cream  recipe to make is kinder on the hips and  it turned out lovely!

3 egg yolks
1⁄2 cup castor sugar
200ml Extra light cream
350ml Skim milk
pinch salt
100g chocolate bits
Green food colouring
Peppermint essence to taste ( I used about 2 small capfuls)


Beat the egg yolk and sugar together until fluffy. Stir
in the remaining ingredients. Pour into the freezer canister and allow to churn and freeze.

If you don't have an icecream maker....

Take your ice cream recipe mixture and carefully pour it into the bowl, then chill in the fridge for up to 2 hours.

Take the bowl out of the fridge and transfer to the freezer for about half an hour. Then check just how much the mixture has frozen - ideally, it should have started to freeze at the edges but not fully through to the centre.

Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again (to dislodge and break up the ice crystals that have formed).

Put it back in the freezer for another half hour, then remove and once again beat with a whisk.

Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between. Put the mixture back into the freezer for a final time until it’s ready to eat.

Roast Veges.... MMMM

Fancy up your roast veges tonight and really lightly coat them in some extra virgin olive oil, handful of brown sugar and some dried herbs ♥ I'm serving this with some marinated chicken lovely legs mmmm... smells delicious and we are all getting hungry with the smells coming from the kitchen..

 

Chicken & Bacon Loaf

After cutting my finger last night on my new ceramic knife I decided to put something quick and easy together for dinner and made this Chicken & Bacon Meatloaf.

 Line a loaf pan with rashers of bacon so that you can overlap them over the chicken mince filling. The bacon flavours the chicken beautifully so I don't add any other flavours to the mince besides some chopped spring onions, cracked pepper and sea salt and an egg to bind together. Place the chicken mixture (I've used 500g of chicken mince, 4 finely chopped spring onions and one egg) over the top of the bacon and wrap the bacon over the top. Bake in a preheated oven at 180 deg for about 45 mins and until the bacon on top is crunchy. You can serve this hot with veges or cold with salad. Thinly slice the leftovers (if there are any!) and pop on a breadroll with some chutney and salad.. delicious!

Homemade Choc Chip Icecream... Yum!

Delicious and creamy home made ice-cream ♥

Chocolate chip ice-cream...

3 egg yolks
1⁄2 cup castor sugar
200ml cream
350ml milk
pinch salt
100g chocolate bits (I used Mini Specked Easter Eggs)


Beat the egg yolk and sugar together until fluffy. Stir
in the remaining ingredients. Pour into the freezer canister and allow to churn and freeze.

Note: Any variation of chocolate bar finely
chopped can be used i.e. Cherry Ripe, Mars
Bar, Violet Crumble or Peppermint Crisp.

If you don't have an icecream maker....

Take your ice cream recipe mixture and carefully pour it into the bowl, then chill in the fridge for up to 2 hours.

Take the bowl out of the fridge and transfer to the freezer for about half an hour. Then check just how much the mixture has frozen - ideally, it should have started to freeze at the edges but not fully through to the centre.

Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again (to dislodge and break up the ice crystals that have formed).

Put it back in the freezer for another half hour, then remove and once again beat with a whisk.

Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between. Put the mixture back into the freezer for a final time until it’s ready to eat.

Chloe's Baked Eggs with Bacon, Mushrooms and Tuscan Red Onion

Chloe made me the most delicious Easter Sunday Breakfast this morning!! Yummy!!

Grease an oven proof dish with some cooking spray. Add some cooked diced bacon, mushrooms and sliced onions. Sprinkle with some grated cheese and then crack 2 eggs over the top. Top with some more grated cheese and pop into a preheated 180 degree oven until the eggs are set. Season with sea salt and pepper and serve with toast.... DIG IN! This was just delicious!

Easter Cupcake Classes

My daughter has been helping me with cake decorating for years, this week she went to her very first Cake Decorating Class and these are the cupcakes she decorated!

Mars Bar Cheesecake..

I haven't made this cheesecake in a long time and as usual I have guestimated the exact measurements but should be pretty close. It's basically a mix of Caramel and Chocolate sauce swirled through your cheesecake mix with chopped Mars Bars....

Make the Base
Throw 250g plain Chocolate Biscuits into the food processor and process until fine. Add 125g melted Butter and combine. Press the biscuit mix into a 20cm springform tin lined with baking paper. Pop into the fridge while you make the filling.

Make the Caramel & Chocolate Sauces

For the Caramel Sauce combine 2 Tbs Brown Sugar, 2 Tbs Cream and 20g of butter in a small saucepan and stir over very low heat until it thickens and all the sugar has dissolved.

For the chocolate Sauce combine 50g chocolate and 2tbs cream in a small  saucepan and stir over low heat until the chocolate has melted. (You can do the chocolate sauce in the  microwave on defrost setting, I just do a minute at a time until the chocolate melts and you the mixture is completely combined when you stir it)

Set the sauces aside to cool.

For the filling
Sprinkle 3 Teas Gelatine over 1/4 cup water in a heatproof jug and place over a saucepan of simmering water until the gelatine dissolves. Beat 500g Cream Cheese and 1/2 cup Caster Sugar until really smooth, add 300ml cream and keep beating until thick and creamy. Fold in the gelatine mix and 3 chopped Mars bars. (Tip: freeze the Mars Bars first makes them easier to chop.)

Pour half the the cream cheese mix into  the biscuit base. Drizzle in half of the Chocolate and Caramel sauces and use a skewer or knife to swirl and make the marble affect. Repeat with a 2nd layer. Cover with gladwrap and pop into the fridge to set. I think overnight is best. 

Then get the kids into washing up all those saucepans with the promise of cheesecake the next day, and that is if there is any left lol....

 

My very first blog!

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