Skip to main content

STRAWBERRY SWIRL ICE CREAM AND SHORTBREAD

STRAWBERRY SWIRL ICE CREAM

450g Fresh strawberries,hulled
397g Tin condensed milk
600ml Whipping or double cream
2tsp Vanilla extract
Puree the strawberries using a blender and set a little aside if you'd like some bright red swirls,and stir in 1/4 of the condensed milk to the rest.Whip the cream until it forms soft peaks.Carfully stir the vanilla extract and the rest of the condensed milk into the cream.Swirl the strawberry mix into the creamy mix,then swirl in the reserved puree.Spoon into tubs and freeze overnightMakes about scoops





SHORTBREAD

100g unsalted butter,softened
60g caster sugar,plus a little extra for decorating
1tsp vanilla extract
150g plain flour
25g cornflour
pinch of baking powder

Preheat the oven to 180c/fan 160c/gas 4.Line a baking tray with greaseproof paper.Cream together the butter, sugar and vanilla extract.Mix in other ingredients and roll into a ball.Place on a baking tray and flatten into a round of about 20cm diameter.Scare it with 12 triangles,pinprick lightly with a fork and bake for 15-20 mins.Cut into triangles while warm.

Makes 12 triangles

Comments

Popular posts from this blog

Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.

CHEAT'S BANOFFEE PIE

4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.