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Sunday, 24 July 2016

Raspberry Ripple Ice Cream

Another variation on a classic vanilla ice cream base. 

Raspberry purée:

220g raspberries 
5ml water
30g caster sugar

Boil for a few minutes and then sieve to remove the seeds. Then simmer for a further 10 minutes to thicken to a purée and the allow to cool.




Vanilla ice cream:

220ml milk
450ml double cream
100g caster sugar (vanilla infused)
1 tsp vanilla extract

Add the purée to the ice cream in the last minute of it churning to give the ripple effect.



Choc'N'Cinnamon Granola Bars

Bikini body season is upon us... 

Ordinarily, it doesn't stop me from eating what I want. However I thought I'd try to be a a little healthy with my baking and create a healthy but still slightly sinful snack!

1. Toast 200g oats with wheatbran alongside 100g pumpkin seeds and 100g chopped almonds for 5 minutes in a preheated oven (180•).

2. Melt 100g butter, with 90g light muscovado sugar and a good, long squeeze of honey.

3. Add a heaped teaspoon of cinnamon to the oats, seed and nut mix. Add 150g sultanas, 60g chopped walnuts and 20g chopped Maya Gold Green & Blacks chocolate. Add the melted butter mixture.


4. Mix well and then pour the mixture into a baking tray to bake for 20-25 minutes.


5. Allow to cool before slicing into bars! 




Thursday, 21 July 2016

Caramel and Popcorn Ice Cream

LAST WEEK I bought an ice cream maker! I have already made 5 different flavours. The first flavour I made was a caramel and popcorn concoction I put together. 

I am not usually a massive fan of sweetened popcorn, but I used salted popcorn which made it much tastier (in my humble opinion). 

First, I made a vanilla ice cream base:

1. 220ml milk

2. 450ml double cream

3. 100g vanilla (home) infused sugar

4. 1 tsp vanilla extract

I then made caramel using a can of condensed milk, 50g light muscovado sugar and 50g butter; heated and thickened on the stove for a few minutes until resembling caramel.

I added 4 tablespoons of the caramel to the vanilla base and started the ice cream maker to begin the big freeze for 45 minutes. 5 minutes before the end of the cycle, I added the popcorn and rest of the caramel.

It was so good that I made a second batch, and gave away 3 tubs to friends and family! 🍦





Wednesday, 20 July 2016

The Iron Throne Cake (Chocolate Orange Marble Cake)

I seem to have started a competition with myself when it comes to my friend's birthday. It all started when I made her a wicked the musical cake, which turned out really well (see one of my earlier posts). I had to try to beat it this year! Her birthday this year coincided with the start of the new GoT (Game of Thrones) series. I had the crazy idea of recreating the Iron Throne as a cake. To be honest, I didn't think I would pull it off...

I baked 6 chocolate orange marble cakes (circular and rectangular) and then I embarked on the most insane sculpture I have ever created. 

Cutting, shaping, covering with fondant icing, chocolate work, rice paper, edible spray painting.. It seemed like a never ending job that took time across a whole weekend. Eventually the Iron Throne was complete. After a very stressful hour car journey in a box (hoping and praying it wouldn't fall apart) I was able to present it in one piece!

It was pretty good, if I do say so myself! Now I have an even bigger job cut out for me next year! 





Tuesday, 19 July 2016

Mint Leaf and Choc Ice Cream

Glorious hot day in London Town! The weather inspired me to make a refreshing ice cream with fresh mint leaves from my balcony. 

I'll keep this post short and sweet...



1. Blanche the mint leaves. Place in boiling water for a minute and then plunge into ice cold water for 3 minutes to cool. After this process they should be a brighter green.

2. Leave mint leaves to dry on some kitchen towel.

3. Measure out 220ml milk, 450ml double cream and 100g sugar. 

4. Use a small amount of the mixture to blitz with the mint leaves in a blender. Once slightly green in colour, add to the remaining mixture.

5. Place the mixture in an ice cream maker for 45 minutes to churn and freeze.

6. Melt Green and Blacks Mint chocolate and leave to cool slightly.

7. Layer the ice cream and chocolate in containers/a container and place in the freezer for about an hour to harden.

8. Serve and enjoy.

This ice cream is all natural and super tasty.