matgb: Artwork of 19th century upper class anarchist, text: MatGB (Default)
[personal profile] matgb
OK, so it's "Treats" at the moment, and [personal profile] miss_s_b insists I post my new ice cream method here.

Backstory: my ice cream maker is broken and I can't afford to fix it, and I had a cupboard with some ingredients that needed using, so I googled. I have adapted this from multiple articles.

Ingredients:
600ml Double Cream (USians: I believe "heavy cream")
1 tin Condensed Milk (sweetened)—the 14oz tin now sold in metric
Flavouring (eg: 2 tsp vanilla essence)

Put the cream and the milk in a mixing bowl and whisk, preferably with an electric whisk but a hand whisk will do, it'll just take an age. When soft peaks are beginning to form, add in your flavouring and whisk a bit more, making sure that you've got any edge bits incorporated nicely.

Pour into either 2 1-litre tubs or one bigger tub, put in the freezer for at least 3 hours, preferably overnight. Enjoy.

You might find it needs to be removed from the freezer a bit before serving up as it might go very solid.

Variants: Nestle make a 'caramel' condensed milk, use that and, if you want, add a teaspoon or 2 of salt for salted caramel. Any other oil base or highly concentrated flavouring, it's important the water content is low.

This works because condensed milk and double cream are very low in water content, so you don't get ice crystals or similar. Jennie didn't like my salted caramel that I made last night, which, y'know, more for me...
miss_s_b: (Mood: Surviving)
[personal profile] miss_s_b
OK, so, I had 800g of Rhubarb, a bottle of champagne we got free at Christmas, and a jar of Opies' stem ginger in syrup to kill. This is what I did:

Firstly, cut the rhubarb into 1cm chunks, and threw it in a big pan with 300g sugar, 600ml water, and all the syrup from the jar of stem ginger. Bring it to the boil and then let it simmer for 15-20 minutes, until the rhubarb lumps are tender and the liquid is pink and rhubarby. You now have some nice tender rhubarb chunks and a lot of pink, sweet, rhubarb-with-a-hint-of-gingery liquid, and can move on to the actual recipes:
Rhubarb Fizz Jellies )
Rhubarb and Ginger Muffins )
Rhubarb Bucks' Fizz/Mimosas - with picture )
Rhubarb Gin Cocktail )

So there we go, four nice easy recipes to use up some store cupboard staples. I think I might have to send some of the muffins to school with daughter, though...
miss_s_b: (Fangirling: Cthulhu the Six!Fan)
[personal profile] miss_s_b
OK, it's not that goth to eat flapjacks in the first place, but this is darker than your average flapjack.

(In the method bit, I have actually noted all the places I would wash my hands when making this. Thorough hand washing is ingrained in me from having worked in a commercial kitchen; there are some people that think I go a bit over the top with this, so I wanted to know what you all think. Maybe you think I don't wash my hands enough! Do comment!)

Recipe under the cut )

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