Summer recipe: Cherry ice cream profiteroles

Cherry Ice Cream

makes about 1 1/2 quarts

3/4 pound cherries, pitted and roughly chopped

2/3 cup sugar

1/4 teaspoon salt

1/2 teaspoon lemon juice

2 cups heavy cream

1 cup milk

Combine cherries, 1/3 cup sugar, salt, and lemon juice in a medium saucepan. Cook on medium heat for about 10 minutes, stirring occasionally, until the cherries turn soft and jammy and the mixture is  bubbling. Remove from heat and let the mixture cool to room temperature.

In another medium saucepan combine the cream, milk, and remaining 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is almost simmering.

Remove from heat, pour mixture into a bowl, and chill over an ice bath until it is room temperature.

Stir in the cherries. Cover and chill the mixture in the refrigerator for 4 hours or overnight.

Freeze in an ice cream maker per manufacturer's instructions.

Pâte à choux Dough

makes 20-24 puffs

1/2 cup milk

1/2 cup water
4 ounces unsalted butter, cut into pieces
3/4 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 + 1 large eggs, room temperature

Preheat oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Combine milk, water, butter, sugar and salt In a heavy bottomed medium saucepan and heat on medium high.

Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball. Continue stirring for another 3-4 minutes until it is completely smooth and soft.

Transfer the dough into a bowl of a stand mixer fitted with the paddle attachment and beat to cool it down slightly. Add in four eggs one at a time, beating after each egg has been added to incorporate it into the dough. The dough should be very thick and shiny but not liquidy.

Transfer the dough to a pastry bag fitted with a 1 inch plain tip. Pipe out mounds of dough on the prepared baking sheet, spacing about 2 inches apart.

Beat the last egg with a little water to form an egg wash, then brush lightly over the puffs.

Bake in oven for about 15-18 minutes, rotating halfway through. The puffs should turn golden brown and be dry to the touch. It's easier to underbake than to overbake; make sure they are dry before taking out.

Place sheet on a wire rack and let puffs cool before slicing in half and filling with ice cream to make profiteroles.

Almond Granita

1 cup almond milk

1 cup water

3 ounces almond paste

3 tablespoons sugar

1/4 teaspoon lemon juice

Combine all the ingredients in a blender and process until very smooth.

Strain into an 8 inch square baking pan (stai nless steel is best).

Place in freezer and let freeze for about an hour. Using a fork, break and crush the mixture into small pieces. Freeze for another 30 minutes and repeat the process, turning the pieces into even small crystals. The mixture should be firm and ready to serve after about 2 hours of this process
I found this here

Summer recipes: Chocolate dipped frozen bananas

bananas, not overly ripe
chocolate
toppings
popsicle sticks

Peel bananas and cut in half.  Insert a stick into the bottom of the banana, place on a waxed paper lined plate and freeze until frozen through.

Chop chocolate and melt.  Cool slightly.

While chocolate is cooling, set out desired toppings.  Our favorites include rainbow sprinkles, nuts and crushed cookies, but let your imagination run wild and set out a bowl of your personal favorites!

Remove the bananas from the freezer, and working fairly quickly, dip first into the melted chocolate and then quickly into the toppings.  Replace dipped banana onto the waxed paper, and when all of the bananas are dipped, return to the freezer.

Freeze until the bananas are re-frozen (they may have thawed slightly during dipping) and the chocolate is set.

I found this here

Summer recipe: rocky road sundae

INGREDIENTS
For the marshmallow ice cream

1 vanilla pod, split and seeds scraped out
200ml whole milk
400ml double cream
100g caster sugar
5 egg yolks
55g mini marshmallows
100g glacé cherries, chopped
30g toasted coconut flakes

For the chocolate crunch ice cream

1 vanilla pod
200ml whole milk
400ml double cream
100g caster sugar
5 egg yolks
200g dark chocolate, melted
100g chocolate biscuits, crushed
55g salted peanuts

To finish

1 quantity Chocolate sauce
Chocolate vermicelli, to sprinkle
Halved glacé cherries, to decorate
Method

To make the marshmallow ice cream, place the vanilla seeds, pod halves, milk and cream in a heavy-based saucepan and bring to the boil. Immediately remove from the heat and leave to infuse for 15-20 minutes. Meanwhile whisk together the sugar and egg yolks until light and creamy and doubled in size. Remove the vanilla pod from the milk and cream mixture, bring it to the boil again and then, while still whisking, slowly pour it into the sugar and egg mixture. Return this custard mixture to the pan and over a gentle heat, whisk for a few minutes until the mixture begins to thicken. Set aside until the mixture has cooled completely, then transfer to the fridge to chill. When chilled, add any flavourings to the base and churn in an ice cream machine until frozen (according to manufacturer's instructions). When almost frozen stir in the marshmallows, cherries and coconut flakes. Freeze until needed.

To make the chocolate crunch ice cream, repeat the same process but stir the melted chocolate when cool and freeze as before. When almost frozen, stir in the crushed chocolate biscuits and peanuts. Freeze until needed.

To assemble, put scoops of the marshmallow ice cream in the sundae dishes. Drizzle over some chocolate sauce (warmed if liked) and add a scoop of chocolate crunch ice cream followed by a second scoop of marshmallow ice cream. Sprinkle with chocolate vermicelli and decorate with a few glacé cherries. Serve immediately.
I found this here

Summer recipe: Nectarine and amaretto jam

Ingredients
1 kg nectarines, flesh, peeled and stoned weight
1 kg jam sugar
60 ml lemon juice, (1-2 small lemons)
3 tbsp amaretto (almond liqueur)
Method
1. Before making the jam, sterilise your jam jars and lids. Jars can easily be sterilised by washing in hot soapy water, rinsed and then placed on a baking tray and heating for 10 minutes at 120C. Lids should be boiled for 10 minutes and drained on a clean tea towel.

2. Peel, stone and dice the nectarines. Discard the skin and stones.

3. Place the diced nectarine, sugar and lemon juice into a large pan. Choose a pan with plenty of room for the jam to increase in volume when it boils. If you have a jam thermometer, place it into the pan before turning on the heat.

4. Heat gently until the sugar has dissolved, then turn the heat up and bring to the boil.

5. Boil until the temperature reaches 105C. This can take anywhere from 15 to 30 minutes, depending on the juiciness of the nectarines, the size of your pan and the heat.

6. If you don't have a jam thermometer, test that the jam has reached setting point after 10 minutes of boiling by putting a teaspoon of jam onto a plate and popping it into the freezer two minutes. If the jam has started to gel (and wrinkles when you touch it) it's ready. If not, cook for a few more minutes and test again.

7. Remove from the heat. Use a slotted spoon to skim any scum from the surface.

8. Allow to cool for a few minutes before adding the Amaretto liqueur and mixing thoroughly.

9. Pour into sterilised jam jars, seal with lids and leave to cool
I found this here

Summer recipe: Dandelion lemonade

Ingredients
1 kg tart dessert apples, roughly chopped
85 g dandelion petals
100 ml lemon juice, freshly squeezed
750 g granulated or jam sugar
Method
1. Put the apples in a pan with 600 ml water and 55 g of the dandelion petals and bring to just below boiling point. Remove from the heat, cover and leave to infuse overnight.

2. Strain the liquid to remove the apple pieces and petals, return it to the pan and add the lemon juice and sugar. Stir over a low heat until the sugar has dissolved, then add the remaining dandelion petals. Boil rapidly until setting point is reached – bear in mind that if you are not using jam sugar, the set will be soft.

3. Using a large spoon, remove any scum from the surface, then pour into warm, sterilized jars and seal immediately. If the petals are floating to the top, shake the jar once it is at room temperature to distribute the petals throughout the marmalade
I found this here

Summer recipes: Ricotta mixed berry mini cakes

Ingredients
200 ml milk
20 g unsalted butter
1 x vanilla bean, seeds scraped
1 1/3 cup caster sugar
400 g ricotta
5 x egg yolks
3 x egg whites
250 g strawberries, hulled, quartered
125 g blueberries
125 g raspberries
2 x lemon, rind
1/2 cup caster sugar (for pastry)
140 g unsalted butter (for pastry)
2 1/4 cups "00" flour (for pastry)
2 x eggs (for pastry)
1 x lemon rind (for pastry)
Method
To make pastry, place sugar and butter in a food processor. Process until combined. Add flour and pulse to combine. Add eggs and lemon rind and pulse until dough forms a ball around blade. Wrap in plastic wrap and refrigerate for 2 hrs or overnight.
Preheat oven to 190C or 170C fan. Grease and flour 12 x 10cm loose-based flan pans.
Heat milk, butter, vanilla bean and seeds and extra sugar in a pan on medium. Simmer for 5 mins. Transfer to a bowl. Cool. Strain and discard vanilla bean.
Using an electric mixer, beat ricotta and sugar until smooth. Add egg yolks and beat until well combined. Add milk mixture and beat to combine. Whisk eggwhites in a bowl until soft peaks form. Fold into ricotta mixture. Fold in berries and lemon rind.
Roll pastry on a lightly floured surface until 5mm thick. Cut 12 x 14cm rounds from pastry. Line prepared pans, pressing pastry into edges. Fill with ricotta mixture and smooth surface.
Bake for 25-30 mins, until set and golden. Cool on a wire rack. Serve dusted with icing sugar.
In each cake: 1862 kilojoules, 11g protein, 19g total fat (11g sat fat), 59g carbohydrate (39g sugar), 2g fibre, 106mg sodium.

I found this here

Summer recipes: peach and pecan oat crumble bars

Peach & Pecan Oat Crumble Bars
makes 9x13" pan
Base Dough
1 cup unsalted butter, softened at room temperature for 1 hour
1/2 packed cup dark brown sugar
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1/2 teaspoon ginger
1/8 teaspoon cinnamon

Peach Filling
2 pounds peaches, unpeeled (about 8 peaches)
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt

Pecan Oat Topping
1/2 cup unsalted butter, softened at room temperature for 1 hour, divided
1 cup old-fashioned oats
1/2 cup flour
1 cup pecans, finely chopped
1/4 teaspoon cinnamon
1/4 teaspoon salt

Glaze
Juice of 1 lemon, about 3 tablespoons
1/2 to 1 cup powdered sugar

Heat the oven to 350°F and lightly grease a 9x13-inch baking dish.

In the bowl of a stand mixer (or in a large bowl, using a hand mixer) cream the butter with the brown sugar and vanilla until light and fluffy. Turn off the mixer and add in the flour, salt, ginger, and cinnamon. Mix dry ingredients in just until the dough is soft and pulled together. Press the dough firmly into the bottom of the prepared baking pan and refrigerate while preparing the filling and topping.

Roughly chop the peaches into 1/2-inch pieces and toss with the sugar, cornstarch, and salt. Set aside.

Wipe out the mixer bowl and mix 1/4 cup softened butter with the oats, flour, pecans, cinnamon, and salt until soft and crumbly. Melt the remaining 1/4 cup butter and set aside to cool.

Spread the chopped peaches over the chilled dough base. Evenly crumble the topping over the peaches, and drizzle with the melted butter.

Bake for 45 minutes or until the topping is lightly browned.

Whisk together the lemon juice with enough powdered sugar to make a thin glaze. Drizzle over the bars.

Cool (or chill) for at least an hour before slicing and serving. I do recommend chilling these; they will stay fresh (and slice more cleanly) for about 5 days when stored well-covered in the fridge.
I found this here

summer/autumn recipes: cider apple muffins

CIDER APPLE MUFFINS

300g plain flour
125g brown sugar
1 tbsp baking powder
pinch of salt
3/4 tsp cinnamon, or to taste
tiny pinch of ground cloves
500ml apple cider
140ml flavourless oil, rapeseed or sunflower
1 egg
1 medium apple
Crumble Topping:

40g plain flour
50g brown sugar
25g flaked almonds
25g butter, melted
Preheat the oven to 200 C and line a 6 hole jumbo muffin tin (or 12 hole regular muffin tin) with paper cases or use squares of greaseproof paper, buttering the bases to keep the paper in place. Pour the cider into a saucepan and boil over a medium/high heat to reduce by a little over half and measure out 180ml of cider. Set aside to cool while you get the muffin batter ready. Combine the flour, sugar and nuts from the crumble ingredients in a small bowl and set aside also.
Place the flour, sugar, baking powder, cinnamon, cloves and pinch of salt in a large bowl and stir with a whisk to combine ( I use a whisk to stir because I'm too lazy to sieve the flour). Peel, grate or finely dice the apple and put it in the bowl with the dry ingredients and stir in with a fork. Put the reduced cider in a large jug or medium mixing bowl, add the vegetable oil next to help cool the cider further before adding the egg (scrambled eggs are not good in this recipe!). Beat the wet ingredients together lightly, Make a well in the dry ingredients and pour in the wet mixture using a fork to combine the batter. Mix only long enough to combine overmixing will make the muffins heavy instead of light and fluffy.
Transfer the batter to the muffin cases using a tablespoon. Stir enough butter into the crumble ingredients to make a moist crumble and scatter generously over the top of the muffin batter. Bake in the oven until risen, golden and springy when pressed lightly in the centre. Large muffins will take 35-40 minutes and regular sized ones will take about 25-30 minutes. Transfer to a wire rack to cool a little before diving in.
The muffins are best eaten warm on the day you bake them, but you could store them overnight in an airtight tin and warm them in the microwave (or oven) the next day.
Makes 6 large or 12 regular muffins. 

I found this on http://eatdrinklive.typepad.com/eat_drink_live/much_ado_about_muffins/ 

Autumn/Fall mood

I know that its Summer and Autumn is still over a month away but I have so many posts for autumn filling up my drafts so I'm going to be posting early to help get more people into the Autumn/fall mood. Please leave comments of post ideas for any season if there is something that you would like me to post about. Subscribe via email to be alerted whenever I post!!!

Autumn/Winter recipe: hot chocolate

Best Ever Drinking Chocolate

This drinking chocolate tastes so luxurious and is made from the simplest of ingredients. Use a best quality dark chocolate bar for this, preferably organic, with at least 70% cocoa solids.

Ingredients

Serves : 3 

• 125ml (4 1/2 fl oz) double cream
• 125ml (4 1/2 fl oz) semi-skimmed milk
• 100g (4 oz) plain dark chocolate

---

Directions

Prep:1min  ›  Cook:5min  ›  Ready in:6min 

1. Break the chocolate bar into pieces in a small mixing bowl.
2. Heat the double cream and milk on the hob until it's nearly at a simmer, then remove from heat. Do not allow the cream and milk to boil.
3. Pour the milk and cream mixture into the bowl, and stir together with the chocolate until well combined. Pour into demitasses (small coffee cups) and enjoy!

Tip:

For an extra touch to your drinking chocolate, add a pinch of cinnamon to the bowl when you mix everything together.

i found this here

(all rights go to the person who made this recipe)

autumn recipes: blackberry and apple jam

In autumn, the season of mists and mellow fruitfulness, our minds turn to the making of blackberry and apple jam. Every jar, holding the memory of summer, to be opened and relished on short winter days. A straightforward and very satisfying recipe.

Makes about 1.5kg, serves lots

Takes 30 minutes to make, plus 1 hour cooling and 15 minutes for sterilising jars

INGREDIENTS

• 500g blackberries
• 500g cooking apples, peeled, cored and chopped
• Juice of 1 small lemon
• 1kg jam sugar

METHOD

How to make blackberry and apple jam

1. Put the blackberries and apples into a preserving or large pan with the lemon juice and 100ml water. Place over a medium heat and simmer gently for 10-15 minutes, until tender and reduced.

2. Pop a couple of saucers into the freezer to chill. Add the sugar to the pan and cook, stirring to dissolve. Bring to the boil and boil rapidly for 5 minutes. Remove from the heat.

3. Put a teaspoonful of jam onto a chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point; if it doesn't, boil for a couple more minutes, then turn off the heat and try again with another chilled saucer. Set aside to cool for 1 hour.

4. Preheat the oven to its lowest setting. To sterilise the jars and lids, clean and upturn them - lids off - on a baking sheet. Put in the oven for 15 minutes. Stir the jam, then ladle into each jar, seal and label.

Tip: Jam sugar has added pectin, which guarantees a good set. Store unopened for 6 months. Refrigerate once opened. You will need a few jam jars with tight-fitting lids.

I found this here

(all rights go to the person who made this recipe)

Autumn recipes: Baked fruity autumn pudding

Baked fruity autumn pudding

prep time: 20-25 mins

serves 4-6 people

This pudding is bursting with autumn flavours, and can be made up to a day ahead - just reheat in the microwave

ingredients

450g mixed autumn fruits- we used ripe plums, peeled apples, pears and blackberries

2 tbsp butter, plus extra for greasing

200g caster sugar

1 1/2 tsp cinnamon

300g self-raising flour

140g shredded suet

zest 1 lemon 

Method

1. Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-wide strips of parchment and lay them up the sides of a 1.2-litre pudding basin, making a cross on the bottom of the dish. Make sure there is some overhang to help you release the pudding when cooked. Grease again. Lay a square of foil and equal-size square of greased parchment on top of each other, folding a pleat down the middle.
2. To make the filling, chop plums, apples and pears into 1cm cubes and place in a bowl with the blackberries. Add butter, broken into bits, 125g of sugar and cinnamon. Stir and put to the side.
3. Sift flour into mixing bowl. Mix in suet, remaining sugar and zest. Add a few drops of water, working it through with a cutlery knife, then keep adding water until you have soft dough. Using your hand, bring the dough together into a smooth ball. Tip out onto a lightly floured surface. Tear the dough into ¾ and ¼ parts. Roll the larger portion into a rough circle, approx 20cm. Drop into the basin and press up the sides until you have a slight overhang. Tip the filling into the pastry case. Roll out the remaining ¼ to make a lid, then press the pastry edges together to firmly seal. Tuck the protruding flaps of parchment down onto pastry.
4. Put foil/parchment on top (foil side up), pressing and squeezing the foil round the edges to make a fitted lid. Tie string securely around the lid, making a handle with extra doubled-up string. Put in a deep roasting tin, then pour boiling water to 1-2cm below foil line. Cook for 2 hrs, topping up water level if it gets too low. Unwrap, release edges using parchment tabs and invert onto a plate.

 I found this here 

(all rights go to the person who made this recipe)

I recently tried this recipe as i am having major Autumn withdrawal symptoms. I love autumn,  it is my favourite season. In my opinion it is has the best of everything to offer us as a season, depending on where you live the weather isn't too hot or too cold, (it can be a little chilly i will admit but its not so cold that you want to stay in bed all day) and the colours, tastes and smells are to die for. The clothes that we get to wear aren't that bad either (aka fabulous, warm, snuggly jumpers/sweaters that you could wear all of the time if you could). 

autumn recipe: caramel shortbread

These more-ish slices are based on caramel shortbread but the apple gives them a lovely fruitiness. ...

Makes about 15 slices

Takes 20 minutes to make, 20 minutes to bake, plus chilling and cooling

INGREDIENTS

• 200g plain chocolate, melted
• 100g dried ready-to-eat apples, finely sliced
• 450g jar caramel toffee sauce (we used Merchant Gourmet Dulce de Leche, from major supermarkets), warmed to pouring consistency

• For the biscuit base
• • 110g butter, softened, plus extra for greasing
  • 40g caster sugar
  • 175g plain flour
  • 10g cornflour
  
  

  METHOD

  How to make toffee apple shortbreads

  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 17cm x 27cm x 4cm deep baking tin. To make the biscuit base, cream the butter and sugar until pale and fluffy. Sift in the flour and cornflour and, using your hands, work to a dough. Place in the tin and use a glass tumbler to roll out flat and into the corners. Bake for 20 minutes or until golden. Set aside to cool.

  2. Scatter the apples over the base, pour over the caramel sauce and spread to level out. Chill in the fridge for 1 hour.

  3. Pour the melted chocolate over the caramel and apples, then spread evenly. Set aside to cool at room temperature for about 2 hours or until set. Remove from the tin and cut into 15 slices.

  
  

  I found this on here
  (all rights go to the person who made this recipe)