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Churn-It-Yourself Strawberry Ice Cream

18 Sep
DIY Strawberry Ice Cream

CIY Strawberry Ice Cream

I MISS BLOGGING! Too long a hiatus this time round but I have a good reason! We baked a 2nd bun in the oven – a baby girl! That’s a good reason right? 🙂 Anyways I’m back!

Have you caught on with all the fancy popsicle and ice cream making tools from Zoku? We got the 2 cavity popsicle maker and the ice cream maker – really great ideas for doing these things in your home and without really having to wait for hours. It’s done in 7 -10 minutes! I thought it’d be a neat idea to do this with my 3 yr old son but something I’ve learnt is… 7 mins is 7 mins too long for a 3 yr old to wait.

Nevertheless, this is a little bit of review of the products and also a recipe for making your own Churn-It-Yourself (CIY) Ice Cream at home.

Zoku Ice Cream Maker – the bowl is really only single serve and the proportions that are given in the Zoku Recipe that comes with the maker makes 4- 5 times more than the bowl can hold. My experience was a little disappointing but it was probably largely due to the fact that my ice cream mix probably wasn’t chilled enough. So even after an hour of putting the unit in the freezer, we still had extremely slushy ice cream. And what do you do with the extra portions of ice cream mix? I decided to put the remainder in my Tupperware FreezerMate and CIY (you can of course use any freezer friendly container with a lid).

CIY Ice Cream – I placed all the fruits and dry ingredients (recipe adapted from Zoku’s Ice Cream Maker manual below) in this awesome hand-pull mixer called the Extra Chef from Tupperware (cuts and whips over 200 times every 15 seconds) and chopped them all up and after it got all nice and mushy, added the liquid ingredients and used the whip attachment and whipped the bugger out of the mix! I felt this would be really key in aerating the mix which gave nice texture to the frozen result, albeit a tad icy cos I had to fully freeze it after 3 hours. For a better texture, this process would take you more time but it’s kind of like taking sips of water throughout the day, you go to your freezer take out the mix every hour and mix it about and return it to the freezer and at the end of 6 hours you have Ice Cream! I thought this would also be a good time to do a throwback to another DIY Ice Cream method I shared some time back with a few simple household supplies.

Churn-it-Yourself Strawberry Ice Cream

Ingredients

1½ cups rinsed and hulled fresh strawberries
1/3 cup granulated sugar
1 tbsp honey
1 teaspoon vanilla extract
1/8 teaspoon Kosher salt
1¼ cups heavy cream
1¼ cups whole milk

Method

1. Puree the strawberries, sugar vanilla extract and salt in a blender or food processor.
2. Add the cream and milk and pulse to combine.
3. Chill ice cream mixture and stir well before using.
4. Place mixture in a freezer-friendly container and place in the freezer.
5. Do spot-checks every hour and churn it before placing back in the freezer. Repeat over 6 hours.
6. Scoop and Lick!

Now my challenge is how to keep this away from my son 😛 Am going to try dairy-free ice cream next! Watch out for that!

Upclose with Strawberry Ice Cream

Upclose with Strawberry Ice Cream

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Mr. Earl Grey Scone

18 Nov

EarlScones are incredibly easy to make especially when you have a food processor! But even if you don’t you can certainly count on your trusty fingertips to get the job done.
R had scones for the first time in his life at a fellow-mommy S’s place earlier this year and exclaimed “OMG! These are awesome!” and proceeded to hound me to hound S for the recipe so that I could make them for him at home. THIS only happens for one other baked good – Choc Chip Cookies.

Anyways, all of us in this mommy’s group have this recipe saved in our phones so we always have it with us. Since we had the really awesome scones at S’s place I decided to modify them a little and made some with Earl Grey Tea and they were a hit! Earl Grey Tea is really one of my favourite teas – what’s not to like about it? It’s got such an addictive aroma – you cannot refuse it 🙂 And with such a masculine name like Earl – it’s hard to resist.

So here’s sharing it with you (thanks S for letting me share your recipe!):

Mr. Earl Grey Scone

Ingredients
250g Self Raising Flour*
30g Caster Sugar
½ tsp salt
60g unsalted butter (cold and cubed)
150ml milk (set aside 25ml for glaze)
1 Earl Grey Tea Bag

Method
1. Preheat Oven to 220°C.
2. Pour Earl Grey tea leaves into milk and heat until just simmering. Allow tea to steep in milk and cool milk in an ice bath. (Milk has to be cooled down.)
3. Place flour and butter in a food processor and process until you achieve a golden breadcrumb consistency./ Rub in butter into flour with fingertips, lifting as you rub in to incorporate air.
4. Mix in sugar and salt.
5. Add earlgreyed-milk in batches and work into a soft dough. (Can be done in the food processor or folded in with a spoon.)
6. Turn out onto a floured surface and knead lightly. Roll out to approx. 2.5cm/ 1 inch thick and cut into rounds (or whatever shape you like really – ransack your cookie cutter drawer!).
7. Place cut rounds onto a lined baking tray and brush lightly with milk that was set aside.
8. Bake for 10 -15 mins or until golden brown on the top.
9. Remove from oven and eat IMMEDIATELY with butter and clotted cream and/or jam.

If you want regular scones, you can omit the tea steeping step and follow through on the steps above.
I can’t wait to try this out with different types of tea – just got a new bag of Caramel and Rum Rooibos tea from Lupicia – Excited!!! 🙂

Notes:
* Combine 250g All-purpose flour with 1.25 tsp of baking powder and you get 250g and a bit of Self Raising Flour)

Not the last Risott(o)

3 Apr

Risotto al Nero di Seppia

Risotto Milanese with Chicken and Prosciutto

Rummaging through our larder a couple of weeks back we found 4 packets of pre-seasoned risotto from Florence – 2 Risotto Milanese (Saffron) and 2 Risotto al Nero di Seppia (Squid Ink) – more than enough to feed a family of 5! Followed the recipes I found for Risotto al Nero di Seppia with Calamari from Honestfood (and added my own scallops) and the recipe for Risotto Milanese from Frugal Flambe. Continue reading

Ginger Crème Brûlée

17 Aug

Ginger Crème Brûlée

It’s been far too long since my last post! Rest assured I have not retired, but am of late merely tired out! You see, R and I have a ‘bun in the oven’ and we’re expecting his arrival in about 4 – 7 weeks time! we’re extremely thrilled and we can’t wait! But at the same time I tire out easily (I hear some experienced moms saying – it’s only the beginning girl! – I know! I hear ya!) and we’ve been gearing up for the bun’s arrival 🙂 Continue reading

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