July 16, 2014
This weekend we managed to escape the busy life of the city
and get back to basics in the countryside. Here we want to share with you our two favourite recipes of the weekend cooking fest!
Homemade strawberry ice cream
We followed a recipe below from ‘Italian ices’ to make both a strawberry ice cream and our own customized recipe for peanut butter ice cream. They were both amazing! (You will need an ice cream making machine although here is a link to a handmade method - tasteofhome.com)
300ml full cream (whole) milk
100ml whipping cream
4 egg yolks
150g caster sugar
500g ripe strawberries (plus some extra to serve)
Juice of ½ Albendazole without prescription lemon
- In a saucepan gently heat the milk and sugar together until you start to get bubbles round the side.
- Whisk the egg yolks and sugar together until they look pale.
- Pour in the hot milk mixture and stir well.
- Put the mixture back in the pan and either use a heat diffuser mat or lower the temperature to stop the mixture boiling up. Stir constantly to prevent it from curdling. Keep stirring for 8 – 10mins.
- When the foam disappears (keep stirring) bring the temperature down to 75C/167F. Transfer to a bowl and keep stirring gently. The custard mixture will thicken as it cools.
- Take the top off the strawberries and put in a blender together with the lemon juice. Strain most of the seeds out of the mixture. Add the puree to the cold custard. Chill the mixture in the fridge for 30mins.
- Churn in an ice cream machine following the manufacturer’s instructions.
Ottolenghi hazelnut & cinnamon meringues
These had just the right texture of crispy on the outside and soft on the inside. Many meringues we’ve made before have looked great but tasted blend. These have just the right amount of rich but earthy flavour.
200g free-range egg buy Paxil whites (about 7)
260g caster Naltrexone online sugar
140g dark brown muscovado sugar
½ teaspoon ground cinnamon
30g unskinned hazlenuts, roughly chopped
- Preheat the oven to 110C
- Boil water in pan. Put the egg whites and sugar in a bowl which fits on the neck of the pan so it sits above the water. Leave the mixture above the simmering water for 10mins, stirringly occasionally until the mixture is approximately 40C and the sugars have dissolved into the whites.
- Whip the mixture into soft peaks. This should take approximately 10mins. When the mixture has cooled sprinkle in the cinnamon and fold it in.
- Line a baking tray with baking parchment/paper.
- Use two large spoons to scoop out. Use one to scoop out a generous spoonful and use the other to scrape it off the spoon and onto the paper (leave room inbetween each one for them to expand). Shape the dollops into spiky circles and sprinkle with chopped hazlenuts.
- Bake in the oven for 1 ¼ – 2 hours. To check them, poke them gently inside. They should be dry underneath and still a little soft in the centre.
- Remove, leave to cool and store in a dry place (not the fridge).
By the end of the weekend there were (licked) clean bowls and no crumbs to be seen! Delicious!
With special thanks to Lydia Whitmore - lydiawhitmore.com
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