Raspberry Ripple Ice Cream
My favourite ice cream!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 4 large egg yolks
  2. 75 g sugar
  3. 300 ml milk
  4. 1 tsp vanilla essence
  5. 300 ml double cream
  6. 500 g fresh raspberries
  7. 50 g caster sugar
Instructions
  1. Whisk egg yolks and sugar together until thick and pale
  2. Heat milk until almost boiling
  3. Pour milk into eggs stirring continuously
  4. Stir in vanilla and cream
  5. Pour into ice cream maker and operate according to machine instructions
  6. Put the raspberries and sugar into a pan and simmer for about 5 - 10 mins until the fruit has broken down
  7. Strain the fruit mix through a sieve, pressing to squeeze out the juice
  8. Return the juice to the pan and simmer until you have a thick syrup, leave to cool
  9. When the ice cream is ready gently stir in the raspberry syrup not mixing completely so as to form ripples
  10. Put in the freezer for about 30 mins to harden
Notes
  1. If making without an ice cream machine put the mix in freezer and after about 45 mins as it starts to freeze stir vigorously with hand or electric whisk to brake up ice crystals. Repeat every 30 mins until completely frozen (2 to 3 hours) adding the raspberry syrup with the last mix
Green Nutrition http://www.greennutrition.co.uk/
Baked Alaska
A fun dish to make and eat!
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Prep Time
40 min
Cook Time
3 min
Prep Time
40 min
Cook Time
3 min
Ice Cream
  1. 4 large egg yolks
  2. 75 g sugar
  3. 300 ml milk
  4. 1 tsp vanilla essence
  5. 300 ml double cream
Cake
  1. 170 g butter
  2. 170 g caster sugar
  3. 3 eggs
  4. 170 g SR flour
Meringue
  1. 4 egg whites
  2. 200 g caster sugar
Ice Cream
  1. Whisk egg yolks and sugar together until thick and pale
  2. Heat milk until almost boiling
  3. Pour milk into eggs stirring continuously
  4. Stir in vanilla and cream
  5. Pour into ice cream maker and operate according to machine instructions
Cake
  1. Cream butter and sugar together until pale and smooth
  2. Add eggs and flour
  3. Put mixture into cake tin (one large or individual)
  4. Bake at gas 4 (180C, fan 160C) until browned and risen
  5. Leave to cool
Meringue
  1. Beat egg whites until they form soft peaks
  2. Add half of the sugar and continue to beat until firm peaks are formed
  3. Beat in remaining sugar
Cook
  1. Spoon a generous layer of ice cream on top of the cake
  2. Completely cover the ice cream with meringue
  3. Place immediately in the oven gas 6 (200C fan 180C) and cook for about 3 - 4 mins until the meringue begins to brown
Notes
  1. To prevent the ice cream melting in the oven it needs to be completely covered with meringue
  2. If you like jam, put a layer on the cake before topping with ice cream
  3. Delicious served with raspberry or strawberry coulee or even chocolate sauce!
Green Nutrition http://www.greennutrition.co.uk/
Flower Pot Loaves
Impressive shaped bread
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Prep Time
1 hr 30 min
Cook Time
20 min
Prep Time
1 hr 30 min
Cook Time
20 min
Ingredients
  1. 225g strong white flour
  2. 225 g wholemeal flour or granary bread flour
  3. 1 tsp salt
  4. 1 tsp caster sugar
  5. 20 g fresh yeast
  6. 150 ml milk
  7. 1 egg
  8. 1 tblsp olive oil
  9. 150 ml water
  10. Poppy seeds
  11. Sesame seeds
Instructions
  1. Put flours into a mixing bowl
  2. Heat milk and water until just warm
  3. Stir in yeast , sugar and salt until dissolved
  4. Leave in warm place until frothy (about 10 mins)
  5. Add beaten egg and oil
  6. Pour into flours and mix to a soft dough
  7. Turn out onto a floured board and knead until elastic and smooth
  8. Leave to rise in a warm place in a covered bowl (clingfilm) until doubled in size
  9. Knock down dough and shape into rolls (about half the size of the flower pots)
  10. Place inside oiled flower pots
  11. Brush with beaten egg and sprinkle with chosen seeds
  12. Leave in warm place to double in size and then bake in oven gas 6 (200c, fan 180C) until browned for approx 20 mins (depending on size of pot)
  13. Remove bread from flower pots to cool and then replace in pots to serve
Notes
  1. To prepare flower pots wash thoroughly and then grease on the inside with oil. Line the base with greaseproof paper
  2. Use 8 to 12 cm new ceramic flower pots
Try adding one or more of the following to your bread dough
  1. 50 g sunflower seeds
  2. 50 g walnuts
  3. 50 g grated cheddar cheese
  4. 50 g chopped olives
  5. 50 g sundried tomates
  6. 2 tsp mixed herbs
Green Nutrition http://www.greennutrition.co.uk/
Chicken Satay
Coconut & lemon flavoured chicken with thick peanut sauce
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Prep Time
45 min
Cook Time
20 min
Prep Time
45 min
Cook Time
20 min
Ingredients
  1. 400 g chicken breast
Marinade
  1. 100 ml coconut milk
  2. 1/4 tsp turmeric
  3. 1 tblsp chopped lemon grass
  4. 5 lime leaves
  5. 2 cloves garlic
Sauce
  1. 2 tblsp lime juice
  2. 1 tblsp fish sauce
  3. 200 g salted roasted peanuts
  4. 2 cloves garlic
  5. 2 tblsp honey
  6. fresh chilli
  7. 50 ml warm water
Instructions
  1. To make marinade mix coconut milk with turmeric, lemon grass, lime leaves and garlic in blender
  2. Toss chicken in marinade and then put onto sticks
  3. Grill chicken until cooked and serve with satay sauce
  4. To make sauce crush peanuts and garlic
  5. Chop chilli finely
  6. Mix all ingredients and blend with warm water to form a paste
  7. Add more water if paste is too thick
Notes
  1. Leave out chilli if you dont like the heat
  2. Use peanut butter instead of roasted peanuts for an even quicker sauce
Green Nutrition http://www.greennutrition.co.uk/
Frosted Courgette & Lemon Cake
Even loved by courgette haters!!
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Cake
  1. 200 g butter
  2. 200 g caster sugar
  3. 3 eggs
  4. 300 g courgettes
  5. 1 tsp poppy seeds
  6. 1 tsp vanilla
  7. 100 g self raising flour
  8. 100 g plain flour
  9. 1 tsp baking powder
  10. 2 lemons
  11. ΒΌ tsp salt
Icing
  1. 85 g icing sugar
  2. 50 g butter
  3. 200 g cream cheese
  4. 2 tblsp lemon curd
Instructions
  1. Zest 2 lemons then squeeze juice
  2. Peel and grate courgettes
  3. Cream butter and sugar
  4. Add courgette, lemon zest and juice, eggs, vanilla, salt, poppy seeds, flour and baking powder
  5. Spoon mixture into cake tin
  6. Bake until risen and golden for approx 25 mins gas 4 (180C, fan 160C)
  7. To make icing beat together icing sugar, butter, cream cheese and lemon curd
  8. Spread icing on cooled cake
  9. Sprinkle with poppy seeds to decorate
Notes
  1. Make one big cake or lots of mini cakes
Green Nutrition http://www.greennutrition.co.uk/