Saturday, 18 August 2012

One for the kids:Banana split

 1 ripe banana
  vanilla,chocolate and strawberry soft scoop ice cream
 Aerosol cream
 chocolate sauce
 micro mallows and sprinkles to decorate(or nuts & cherries)

Peel banana,ad slice down the middle.Put the split banana in a serving dish.Scoop out
some balls of ice cream,then put them in the middle of the banana halves.Top each ice cream
scoop with some squirts of cream.Drizzle with the chocolate sauce.Decorate with the micro
mallows,and sprinkles,serve

Friday, 10 August 2012


125g stoned dried dates
1 large eating apple,peeled and cored
175g butter,softened
175g light soft brown sugar
3 large eggs
200g self-raising flour
1tsp ground cinnamon

Preheat the oven to 180c/160c fan/gas 4.Line muffin trays with paper muffin cases.Cut the dried dates into raisin sized pieces and the apple into 5mm pieces.Beat the butter and sugar until soft and creamy.Add in the eggs,one at a time,mixing well between each addition and adding 1tbsp flour with the last egg.Sift in the rest of the flour and cinnamon,then stir in the fruit until just evenly mixed.Divide between the cases and bake for 25 mins until cooked.Cool and serve.

Wednesday, 8 August 2012


600g lamb mince
1-2 garlic cloves,crushed
1tsp ground cumin
2tsp ground coriander
oil,to grease
10 mini pitta breads
200g pot tzatziki
lettuce leaves
6 cherry tomatoes,sliced

Preheat oven to 190c,170c fan,gas 5.Mix the lamb with the garlic,cumin,and coriander-it's easiest to use your hands.Season to taste.Shape into 20 small oval balls.Lightly grease a baking tray with the oil.Put koftas on tray and cook in oven for 15 mins.Cool.To serve open out the pitta to make a pocket.Put 2tsp tzatziki,2 koftas and some lettuce and tomato into each one.Serve

Tuesday, 7 August 2012

Homemade Ice cream

Vanilla ice cream
3 large eggs,separated
75g icing sugar
300ml double cream
1/2 tsp vanilla extract

Whisk the egg whites untill they form stiff,glossy peaks.Add the icing sugar,a heaped tsp at a time,whisking until stiff again after each addition.Whip the double cream in a large bowl until it just starts to hold its shape-it should still be floppy.Lightly beat the yolks and vinilla with a folk.Fold the yolks and a quarter of the whites into the cream until just evenly blended.Gently fold in the rest of the whisked egg whites.Transfer to a plastic tub and frezze for at least 6 hours.

Lime & coconut

Mix 40g desiccated coconut with the finely grated zest of 2 limes,4tbsp lime juice,2tbsp lime cordial and a few drops of green food colouring.Chill for 20 mins.Make the ice cream as per the vinilla recipe,but add the coconut mix to the yolks instead of the vanilla.

Rum & raisin

Dissolve 2tsp instant coffee granules in 2tbsp boiling water.Put in a small,lidded container with 50g raisins.Add 3tbsp dark rum and stir.Cover tightly.Leave for 24-48 hours,giving a gentle shake occasionally.Make the ice cream as per the vinilla recipe,but add the rum mix to the yolks instead of the vanilla.

Double chocolate

Chop 150g dark chocolate.Chill.Melt 150g white chocolate.Set aside until the chocolate is lukewarm but still liquid.Make the ice cream as per the vanilla recipe,but add the white chocolate to the yolks with 1/4tsp vanilla extract,then fold in the dark chocolate.

Raspberry & blackcurrant

Puree 175g raspberries with 2tbsp high juice blackcurrant,then pass through a sieve.Chill.Make the ice cream as per the vanilla recipe,but add the raspberry puree to the yolks instead of the vanilla.

Toffee & nut

Chop 75g pecans.Melt 15g butter in a pan.Cook the pecans,stirring,for 1-2 mins.Stir in 50g brown sugar until melted.Leave until cold,then crumble.Make the ice cream as per the vanilla,but add the toffee to the yolks with 1/4tsp vanilla extract.