Something fruity, Something sweet

Rum raisin ice cream

Rum

This is delicious and super easy to make with only four ingredients. There’s no churning needed and it makes a creamy, soft-scoop ice cream. It’s based on Nigela Lawson’s no-churn ice cream recipes. It’s certainly not very healthy, but makes a nice treat.

Start by soaking 150g raisin in 150ml of spiced rum for a couple hours. Then put a can of condensed milk (about 380g) and 600ml of whipping cream in a large bowl or a stand mixer and whip them together until they become fluffy and begin to stiffen. This makes the ice cream light which means it does not need churning as it freezes. Then gently fold in the raisins and rum and put in an airtight container and freeze. The rum will prevent the ice cream freezing too hard so it can be scooped straight from the freezer. Enjoy!

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Baking, Edible gifts, Something sweet

Double choc & beetroot cookies

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These are inspired by the healthy chocolate beetroot and cake so I guess that they are healthy too. I used coconut oil rather than olive oil in the cookies. They make a really rich, soft cookie. This will make about a dozen large cookies.

So what do you need?

  • 120ml coconut oil
  • 1 free-range egg
  • 120-150g soft brown sugar (depending on how sweet your tooth is)
  • 150g raw beetroot
  • 50g cocoa powder
  • 150g plain (all-purpose) flour
  • 1 tsp. baking powder
  • 1/4tsp. sea salt
  • 50g dark chocolate chips

So what do you do?

Start by heating your oven to 175 degrees C (350 F). First peel and grate the beetroot. Then in a bowl, or a food mixer, mix together the oil egg and sugar, add the beetroot and mix it in then add all the dry ingredients. Finally, mix in the chocolate chips. This will make a thick sticky dough.

Then line a baking sheet with greaseproof paper and use a spoon to form balls of the dough and place them on the baking sheet leaving a space between them. Slightly press the balls down with the back of the spoon. Put them in the oven for 12 -15 minutes until they have set. It’s okay if they are still a bit soft in the middle. Remove from the oven and allow to cool for 10 minutes on the baking sheet then move onto a wire rack to cool completely.

 

 

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Something fruity, Something sweet, Thai Food

Mango & sticky rice ice-cream lollipops with Sang Som

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Probably the most popular Thai dessert is mango and sticky rice which is delicious but can be a bit heavy in the hot Thai summer. This ice-cream take the essence of mango and sticky rice and make them into cool lollies, with the added twist of some Sang Som, Thai rum. This will make about 15 lollipops.

So what do you need?

  • 500mls whipping cream
  • 2 tbsp. Icing sugar
  • 300mls coconut milk (I used the scented dessert variety available in Thailand)
  • 400g sweet, coconut milk, sticky rice
  • 100mls Sang Som (optional)
  • the flesh of  2 medium sized mangoes (about 400g) chopped into small cubes
  • small (4oz / 5cms x 5cms) paper cups
  • lollipop sticks

So what do you do?

First put the whipping cream in a large bowl and whip it until it fluffs up a little then mix in the icing sugar, coconut milk and rum. Next crumble in the sticky rice and add the mango and stir them in so they are evenly distributed through the cream. Place the paper cups on a try and spoon in the mixture. Put in the freezer and after an hour or two when the ice-cream begins to freeze but is still slightly soft put a lollipop stick in each. Leave for another hour or two until frozen completely. Peel of the paper and enjoy a taste of Thailand!

lollies

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Baking, Something fruity, Something sweet, Uncategorized

Dundee inspired fruit cake

When I was young my Nana always has a fruit cake in a tin which we’d enjoy a slice of when we went to see her. I guess she made one every week. My mum also used to sometimes make fruit cakes at home too. This is my take on Dundee fruit cake with the addition of some spices and some Turrón, which I had left from Christmas, it’s like a marzipan so you could easily substitute it. I guess this makes it a bit of a Dundee / Simnel hybrid. The dried fruit is soaked in scotch so it’s a good option for Burns light.

So what do you need.

  • 300g dried fruit (sultanas & raisins)
  • 50g naked (uncrystallised) ginger
  • 3 or 4 caps of whisky (optional)
  • 150g softened butter
  • 100g soft brown sugar
  • 3 free-range eggs
  • 1tsp ground cinnamon
  • Grating of nutmeg (about 1/2 tsp)
  • Zest of a lemon
  • 250g plain (all purpose) flour
  • 1 tsp. baking powder
  • 100g grated Turrón Yuma tostada (or marzipan)
  • 50g flaked almonds (or whole blanched almonds)

So what do you do?

First weigh out the dried fruit and place in a bowl and pour over the whisky and mix so the fruit absorb the whisky. Pre-heat your oven to 170 F / 325 C. Grease and line a 18-20cm round cake tin. Then cream together the butter and sugar and then add the lemon zest and eggs and mix together. Next add the flour, spices and baking powder and mix into a thick batter. Then add the fruit, ginger and Turrón and mix everything together. Spoon into the prepared baking tin and sprinkle over the flaked almonds.

Cook in the centre of the oven and check after an hour and if it’s beginning to brown cover with tin foil to prevent the top burning. Cook for another 30 mins until a skewer comes out clean. The lemon zest and spices give off a delicious aroma as the cake cooks. Allow to cool in the tin for 10 mins then cool completely on a wire rack. It will keep well in an airtight container. Enjoy with a cup of tea or a dram of whisky!

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Baking, Something sweet

Double choc biscuits 


These are really easy and delicious if you like chocolate. This will make about 15 biscuits or 8 larger cookies.

So what do you need?

  • 100g butter
  • 50g soft brown sugar
  • 1/2 tsp. vanilla essence
  • 100g plain (all purpose flour)
  • 1 tsp. baking powder
  • 2 tbsp. cocao powder
  • 50g chocolate chips
  • 1 tbsp. plain yoghurt or milk

So what do you do?

Start by pre- heating your oven to 175 degrees C / 350 F. Then cream together the butter and sugar and mix in the vanilla essence. Next add in the the flour, baking powder, cocao powder and choc chips and mix them in. Then add just enough plain yoghurt or milk to bring the mixture together into a dough.

On a lined baking sheet put dessert spoons balls of the mixture leaving some space between them and then press them down with the back of a fork. Put them in the oven and bake for 15 minutes until the begin to crisper at the edges. Allow to cool for a few minutes then transfer to a wire rack to cool completely.

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Baking, Something sweet

Spiced pumpkin cake


This makes a great cake to have with a cup of tea at Halloween, or at any other time for that matter! It’s a spiced up recipe from the River Cottage.

So what do you need?

  • 150g soft butter (a pinch of salt if you use unsalted butter)
  • 200g soft brown sugar
  • 3 free-range eggs
  • tbsp. finely grated fresh ginger
  • 1 tsp. turmeric
  • 2tsp. group cinnamon
  • 1/2 tsp. ground cloves
  • 250g grated raw pumpkin
  • 350g plain (all purpose) flour
  • 3 tsp. baking powder

For the icing

  • 1/2cup icing sugar
  • 1/2 tsp turmeric
  • 1tbsp. lemmon juice

So what do you do?

Start by preheating your oven to 175 degrees C / 350 F. Then in a mixer, or mixing bowl, cream together the butter and sugar until fluffy and then add the eggs one by one and mix them in. Next add all the spices and the pumpkin mix everything together. Then sift in the flour and baking powder and mix them in. Grease a 20 cm cake tin or a 25 cm bunt tin and dust with flour then pour in the cake mixture. Put in the oven and cook for about an hour. A cake cooked in a bunt tin will cook a bit faster so one in a normal tin may take an extra 15 minutes or so. Cook until the cake is firm and a skewer comes out clean. Take the cake out of the oven and allow to stand in the tin for 5 minutes and then turn it out onto a wire rack to cool completely.

To make the icing sift the icing sugar and turmeric into a bowl and add the lemon juice then add enough hot water to make a thick paste and put in an icing bag and pipe it onto the top of the cake like a spider’s web, or just ice the cake normally. Enjoy with a cup of tea!


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Baking, Something fruity, Something sweet

Pears poached in Marsala 

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These make a great autumn dessert if you have the oven on cooking a roast.

Start by peeling your pears (one per person) leaving the stalk and the slice the bottom flat. In a casserole dish place your pears (I made 5) and pour in about 250ml of Marsala wine, a cinnamon stick, a tsp. vanilla essence and a tbsp. honey. Cover the casserole dish and put in the bottom of the oven at about 175 degrees C or 350 degrees F and cook for about 90 mins turning a couple of times. Take them out of the oven an allow to cool down. Serve warm with some thick cream.

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