Monthly Archives: July 2012

Summer Gelato Cake

I finally got all three ice creams made and assembled my gelato cake.  It turned out much nicer than I thought it would and looks very pretty on the plate.  It is a lot of work to make all three layers from scratch but once it is done you can leave it in the freezer as a good standby dessert which would go down well with kids and adults.  I haven’t given specific quantities for the ice creams because it is going to depend on the container that you use.  Try and use the same amount of scoops for each layer to get some consistency and press down well to get rid of any air bubbles.
Personally I’m not sure it needs the biscuit layer on the bottom and would try it without next time I make it.
 Summer Gelato Cake
SUMMER GELATO CAKE

Ingredients

Cooking Directions

  1. Line a baking tin with baking parchment.
  2. Crush the biscuits to fine crumbs in a food processor.
  3. Put the crumbs in a large mixing bowl and add the melted butter, stir thoroughly.
  4. Tip them into your baking tin, pressing down firmly with a spoon.
  5. Place in the fridge until set.
  6. Spoon the chocolate gelato over the crumb base, pressing down evenly.
  7. Place in the freezer until set.
  8. Repeat last two steps with the raspberry sorbet.
  9. Repeat again with the vanilla ice cream.
  10. Cover with baking parchment and leave in the freezer overnight to firm up.
  11. When you are ready to serve the gelato cake, remove the parchment, place a serving plate on top, invert the pan and then invert again on to another plate so that it sits base-down.
  12. Serve in slices.
Written by : Angela Darroch

CHOCOLATE GELATO

I have to confess that chocolate ice cream is not my favourite but in the latest Food and Travel magazine there is a dessert which intrigues me.  It looks fabulous but I just can’t see how all the different flavours can work together.  It involves making three different ice creams and one of them is this chocolate gelato.  I’ve now made two – one to go.  Hopefully by tomorrow my dessert will be ready to try in time for National Ice Cream day.

Source – Food and Travel

chocolate gelato

CHOCOLATE GELATO

For the printable version – click here

Prep time: 15 minutes
Cook time: n/a
Total time: 15 minutes plus 30 minutes churning time
Yield: 6 servings
Ingredients
  • 500 ml full cream milk
  • 165 ml whipping cream
  • 40gdark chocolate
  • 160gcaster sugar
  • 50gcocoa powder (unsweetened)
  • 1egg white

Cooking Directions

  1. Put the milk, cream and dark chocolate in a saucepan and heat gently to boiling point.
  2. Leave to one side to cool down.
  3. In a large bowl, combine the sugar, egg white and the cocoa powder.
  4. Add the milk mixture and whisk together until well combined.
  5. Pour the mixture into an ice cream maker and churn until ready.
 Chocolate Gelato

Written by: Angela Darroch

Salmon Burgers with Horseradish Cream

It’s that time of year again. A month to go before we go on our summer holiday and the panic sets in. I start thinking about the trips to the beach and what I’ll be wearing. All that lovely food which has to be sampled and of course all the lovely French wine to go with the lovely food. As a result my Weight Watchers recipe book has been dusted off and given pride of place in my kitchen for the next month – or two. These fresh salmon burgers are very tasty and substantial enough to not feel like a diet meal. I served them up with a big bowl of side salad and one was enough for me but I think my hubby was left a bit hungry. I think I would make two for him next time round but they are a definite keeper.
Enjoy!

Salmon Burger

Salmon Burgers with Horseradish Cream

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2 burgers

Salmon Burgers with Horseradish Cream

Ingredients

  • 250g skinless salmon fillet
  • 1 egg white
  • 50g fresh breadcrumbs
  • 1 spring onion, chopped
  • 2 burger buns
  • 75g fat free Greek yogurt
  • 1 tblsp horseradish sauce
  • wild rocket
  • 2 burger buns

Instructions

  1. Place the salmon in a food processor and whizz until it is finely chopped, but not pureed.
  2. Mix the salmon together with the egg white, breadcrumbs, spring onion and season to taste with salt and pepper.
  3. Shape into two large flat burgers.
  4. Add a touch of olive oil to a frying pan and fry the burgers for 4 - 5 minutes on each side until cooked.
  5. While the burgers are cooking, toast the burger buns.
  6. Mix the yogurt and horseradish sauce together with a seasoning of pepper.
  7. Place the burgers on the buns, top with horseradish cream and some wild rocket.
http://mygoldenpear.com/2012/07/12/salmon-burgers-with-horseradish-cream/

 Salmon Burger 1

 

Recipe adapted from – The Complete Kitchen by Weight Watchers

Raspberry Sorbet

Don’t you just lover summer?  Trips to the beach, spontaneous picnics in the park, sundowners on the patio as you watch the kids play in the garden till late at night.  Well, here we are at last – it’s July and summer is here!!  Or is it?
Raspberry Sorbet
 As I look out the kitchen window the skies are grey, the rain has been relentlessly beating down on my windows for days now with no sign of disappearing.  In fact we have severe flood warnings throughout the country for this weekend.  The long term forecast is no better – rain, rain, rain.  The kids are due to break up for their (very) long summer holidays – HELP!!
Raspberry Sorbet
 Well, I am going to think positive, sunny thoughts and just maybe the weather forecasters have got it wrong and our long overdue summer is just round the corner.  I am going to fill my freezer with lots of light summery dishes and of course the obligatory ice creams and sorbets for the kids. I made a start today with this very summery raspberry sorbet which is so refreshing and delicious.  Go on – make it and dream of summer, or if you are lucky enough to be living somewhere where the sun is shining make it and cool down after a long hot day.
Raspberry Sorbet

Prep Time: 35 minutes

Total Time: 35 minutes

Yield: 6 servings

Raspberry Sorbet

Ingredients

  • 150g caster sugar
  • 200ml water
  • 500g raspberries
  • juice of half a lemon

Instructions

  1. Put the sugar and water into a saucepan and bring to the boil, stirring until the sugar has dissolved.
  2. Pour the syrup into a bowl, leave to cool and then chill.
  3. Puree the fruits in a food processor or blender, then press through a sieve into a large bowl.
  4. Stir in the chilled syrup and lemon juice.
  5. If you have an ice cream maker - churn until thick enough to scoop.
  6. If you are making by hand - pour the mixture into a plastic container and freeze for 4 hours until mushy.
  7. Transfer to a food processor and process until smooth, then return to the container.
  8. Freeze for another 4 hours.
http://mygoldenpear.com/2012/07/06/raspberry-sorbet/
Raspberry Sorbet
 Enjoy!

EASY CRUNCHIES

Don’t you just hate it when a recipe doesn’t work? I understand that when it comes to baking you will always have slight variances due to different altitudes, slight differences in ovens, size of pan etc. but sometimes it is just so wrong that you wonder if the recipe was ever made by the author.

Easy Crunchies
Today was one of those days.  I had an hour or so to myself this afternoon and decided to make some crunchies for the biscuit tin.  I turned to one of my favourite cookery books – Home Cooking by Francois Ferreira.  What could go wrong with a simple recipe for crunchies?
Easy Crunchies 3
I first looked at the quantity for the dry ingredients and thought it looked far too much for the amount that I wanted to make – 1 kg of oats!!  I decided to halve the quantity and it was still a lot but everyone loves crunchies so I thought it wouldn’t be a problem to make a big batch.  As I had halved the dry ingredients I then halved the liquid ingredients.  It was completely wrong – I ended up using 4 times the amount in the recipe book.  How can it be so wrong in a published book – don’t they use proof readers?  Anyway – the end result was delicious .  Crunchy and chewy – perfect with a glass of milk.
Here is Francois Ferreira’s much adapted recipe:
EASY CRUNCHIES

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Yield: 30 biscuits

Ingredients

  • 125gbutter
  • 200gsugar
  • 15 mlgolden syrup
  • 5 mlbicarbonate of soda
  • 80goats
  • 100gplain flour
  • 50gdesiccated coconut

Cooking Directions

  1. Preheat oven to 180°C (350°F).
  2. Heat the butter, sugar and syrup in a pot until the butter has melted.
  3. Add the bicarbonate of soda to the hot ingredients.
  4. Place the remaining dry ingredients in a bowl and pour on the hot mixture.
  5. Mix until well combined.
  6. Press into a baking tray (24cm x 34cm).
  7. Bake for 15 – 20 minutes or until golden.
  8. Cut while hot and leave to cool in the tray.
Written by : Angela Darroch
Related Posts Plugin for WordPress, Blogger...