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.

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...
norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
[personal profile] norfolkian
I love lamb and I love asparagus. This was also one of the first meals I cooked since being away for two weeks and sometimes home-cooked food is a treat.

You could make it even more of a treat by using proper risotto rice, a splash of white wine and cheese in the risotto. I was just using what I had.

Serves 2

a splash of olive oil
1 onion, finely chopped
3 garlic cloves, finely sliced
100g long grain rice
1 tsp mixed dried herbs
500ml hot vegetable stock
100g asparagus, chopped into 2cm chunks
handful of frozen peas
juice of half a lemon
salt and pepper to season
2 lamb leg steaks

Heat the oil over a gentle heat, then add the onion and garlic. Cook gently for 5-10 minutes until starting to soften. Add the rice and herbs and stir well. Add the hot stock a ladle-full at a time and keep it cooking on a simmer. Once the rice has absorbed nearly all the stock from one ladle-full, add the next. Stir regularly. This should take 15-20 minutes - keep going until all the stock is used up or until the rice is cooked to your liking. [Or if you want to cheat, add all the stock at the beginning and let it simmer for approximately 20 minutes.] Towards the end of cooking add the asparagus, peas and lemon juice and cook for a further five minutes, stirring well. Add salt and pepper to taste.

Meanwhile, cook the lamb steaks in separate pan over a high heat. I didn't add any oil because there was enough fat round the steaks. Cook for a few minutes each side for rare steaks, and then longer for medium or well done.

I served mine with some wilted baby spinach leaves and a salad. 

miss_s_b: (Mood: Surviving)
[personal profile] miss_s_b
This week has been a bit rough in a lot of ways* - which is part of the reason for the challenge being late - so I think we all need a treat. You can interpret that word "treat" how you like: tell me your indulgences, your comfort foods, your foods you turn to when everything is awful.

And then we can all feel a bit better reading about them :)

* this is British for "a city near me had lots of its children blown up, politics remains screamingly frustrating, and I have had a horrific migraine", if you're wondering.


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July 2017

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