small kitchen tales

Berrylitious ice cream recipe and giveaway for you

2024-09-22T05:33:00.000-07:00

As the weather warms up the kids tend to ask for something cold and yummy to enjoy after school.

Reading the ingredients labels on ice cream I feel at a loss trying to figure out what all those numbers mean, I mean really, it’s just ice cream, how many ingredients need to be in there after all.

I love to try and make everything from scratch so why not ice cream, well I had a go and using an ice cream maker made it really quick and easy.

Here’s a basic recipe I made using a Cusinart ice cream maker

Berrylicious ice cream

Makes 1 litre

Ingredients

¾ cup whole milk
½ cup sugar or honey if you prefer
1½ cups cream
150grams mixed berries, thawed and slightly mashed with a fork

Method

Using a mixer or hand whisk, mix milk and sugar in a bowl for a few minutes until sugar has dissolved
Add cream and mix until combined
Turn the machine on and pour the mixture into freezer bowl, and let it mix until thickened, about 25 minutes.
Once the mixture starts to thicken, add the berries and continue mixing for another 5 minutes. The ice cream should have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream into an airtight container and place in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving

· Recipe can be doubled to make 2 litres of ice cream

I haven’t used an ice cream maker before so watching my cream, milk and sugar transformed into a creamy ice cream was very exciting.

The machine was easy to use and could be used at any time the family felt like ice cream, as long as the freezer bowl was chilled in the freezer for at least 12 hours.

The only downside I found was with the noise it makes, it is like having a mixer working the entire time, so midnight ice cream making would not be ideal.

As summer approaches us here in Australia it is perfect for that healthier ice cream or frozen yoghurt for the family. I’m definitely looking forward to trying out a variety of flavours.

To welcome summer and to celebrate my return here I have one cuisinart ice cream maker to give away thanks to ebay.com.au

To be in the running I would love for you to comment on this post and tell me what delicious flavour ice cream you would love make.

Thank you for all your comments, competition is now closed.

Winner chosen by random number -

Cyndie @ Mademoiselle Slimalicious

Terms and conditions:

Cuisinart ice cream maker 2L capacity RRP $129.95
Competition ends 13.11.2013 11.59pm
Winner will be chosen at random
Open to Australian residents only, please make sure a valid email address is included.
Winner will be notified by email

✗ ♡

Muesli bar

2024-09-22T05:27:00.000-07:00

The New Year has well and truly began and I am welcoming 2014 with open arms and hoping that this year brings back the inspiration needed to come back here and stay for a while.

During my break from here I became comfortable in the instagram community because I love the daily pics, the creativity, the beautiful inspiring community and of course the conversations. I love that you can post a pic and get people talking. I love that I don’t have to post a pic but I can still pop in whenever I want to and have a conversation with someone. I love that I don’t feel like I HAVE to, but that I WANT to. I love the support. I love that sometimes we all share the same problems. I love that we can help each other with our queries. I love that there will always be someone awake at some strange hour to click a "heart" on your photo.

But you know what, I miss it here, I have been missing it for a while. Truth is, once you are gone for some time it’s so much harder to get back.

A friend recently told me that she returned to blogging because “...I want to say more!” and it’s true, sometimes you just need to say a bit more.

So Cath, this post and recipe is especially for you.

Muesli Bars

makes about 21 medium bars

Ingredients

2 cups muesli mix
1 cup rolled oats
1/2 cup plain flour, sifted
1 cup sultanas
1/2 cup pepita seeds or sunflower seeds
1/2 cup honey
1/2 cup vegetable oil
3 tablespoons brown sugar

Method

Preheat oven to 180C / 160C (fan) and line a 20x30cm tin with grease proof paper

Place dry ingredients in a bowl and mix to combine

Place honey into a saucepan over medium heat and cook until runny, just a couple of minutes. Mix in the vegetable oil and brown sugar

Add the honey mixture to dry ingredients and mix to combine

Spoon into prepared tin and flatten with a spoon. Bake for about 25 minutes or until slightly golden. Cool slightly and cut into pieces
Store in an airtight container

My kids are back at school on Thursday so I made these especially for them.

How are you all coping with the children going back to school, are you relieved, a little sad?

Do you have newbies starting prep this year? I think you'll definitely need a hug or two.

Please leave me a comment so I know you are here and you'd like me to hang around, I really have so much to tell you, so many recipes to share.

In the meantime, I'll be hanging out on instagram.

✗

Broad bean falafel burger

2024-09-22T05:16:00.000-07:00

As broad bean season nears it's end we are taking full advantage of the last few in the garden and making the most of the warmer weather.

The thing I love most about this recipe is that there is always someone to help with shelling the broad beans.

Serves 6

Ingredients

· 250g dried chickpeas

· 250g shelled broad beans

· 2 garlic cloves crushed

· 1 tsp ground coriander

· 1 tsp ground cumin

· splash of Tabasco

· 1 cup flat leaf parsley chopped

· 1 cup coriander chopped

· 1/2 cup chives chopped

· zest and juice of a small lemon

· 4 tsp plain flour

· 1 tsp bicarbonate of soda

· vegetable oil for frying

Method

soak chickpeas in cold water overnight
drain and discard liquid and process in a food processor until mashed and add broad beans, herbs, spices, tabasco and lemon and continue to process until a smooth paste has formed
add flour and bicarbonate of soda, season with salt and pepper
roll into small patties and place on a tray lined with baking paper and refrigerate for about 10 minutes

preheat oil and deep fry in small batches until golden, a few minutes or place in a non stick pan or on the barbeque with a little olive oil if you prefer
enjoy with some yummy rolls or pitta bread and houmous

So what are you up to?

What are you having for dinner?

✗ ♡

Hot cross buns

2024-09-22T04:48:00.000-07:00

It's that time of year again when the hot cross bun recipe emerges and the kitchen smells of dough and spices.
It's a lengthy process with the rising and double rising but I promise it's worth it.

Hot cross (less) buns

Ingredients

75g mixed peel
75g currants
125g sultanas
14g dried yeast
325ml milk, lukewarm
80ml olive oil
90g sugar
1 egg
625g plain flour
2tsp mixed spice
2 tsp ground cinnamon
1 tsp ginger powder

Cross

100g flour
100ml water

Glaze

zest and juice of one orange
60g sugar
60ml water

Method

Place mixed peel, currants and sultanas in a bowl and cover with hot water and allow to soak for about 30 minutes, drain water and set aside
Dissolve yeast in the lukewarm milk and allow to sit for about 5-10 minutes to froth up
Combine olive oil, sugar and egg in a small bowl, lightly mix
In a bowl of a stand mixer combine flour, spices and fruit mixture and using a dough hook mix until all combined
Add yeast mixture to olive oil mixture and whisk to combine
Add to flour mixture and using dough hook mix for about 5 minutes or until the dough feels elastic. If kneading by hand then knead for about 8 minutes
Tip dough onto a floured surface and roll it into a ball and place it into a lightly oiled bowl, cover with a towel and allow to sit in a warm place for about an hour or until it has doubled in size
Tip dough onto a floured surface and divide into 12 pieces, roll each piece into a ball and place in a greased pan, roughly 2cm apart
Cover pan with a towel and set aside in a warm place until they have risen, about 30 minutes
Preheat oven to 220C
Make cross mixture by mixing flour and water together until you get a smooth paste, place into a ziplock sandwich bag, make a small snip in the corner and pipe crosses on the buns
Bake for 10 minutes at 220C then drop to 200C and bake for another 20 minutes until golden and springy to touch
Make glaze by combining orange zest, juice, water and sugar in a small saucepan over a low heat, stirring until sugar is dissolved, bring to boil and allow to cook for another 2 minutes
Brush glaze over the hot buns and enjoy!

* The buns in the pic above are with dark choc chips, so instead of the fruit, skip that and add a couple of good handfuls of yummy dark chocolate

Hope you enjoy your Easter weekend with your favourite people.

Hugs

✗ ♡

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