- 300ml double cream
- 150ml single cream
- Concentrated raspberry juice (Cook the frozen raspberry (±200g) with a squeeze of 1/2 lemon juice and 1/4 cup water. Cook until the raspberry totally broken up. Strain the juice with a strainer, and discard the seeds. Pour the juice back to the pan and cook until the juice thicken.) Set aside to cool.
- 1/2 cup of syrup (dissolve some sugar with some water and bring it to a boil), to taste. Set aside to cool.
This a ch"easy"t way of making ice cream without ice cream maker. I actually can't see why do we need an ice cream maker. (*) The process of making ice cream is quite simple. Firstly, you have to prepare the custard whether you have an ice cream maker or not. Without an ice cream maker, you pour it to a freeze proof container and put the custard uncover in the freeze for an hour or so until the edge of the custard starting to harden. Take it out and put the semi-frozen custard in a large bowl, and whisk it thoroughly. Pour the mixture back to the container (**), cover, and freeze it until the ice cream is ready to be served.
For this easy to make raspberry ice cream, you need:
First whisk the double, single and syrup in a large bowl until they form soft peak and hold it own shapes. Add 1/2 of the raspberry sauce to the mixture and mix well. Pour the mixture to a freezer proof container and put it to the freezer uncover. Follow as described above (*)....(**) After the second whisk, pour the remaining raspberry sauce to the cream mixture and use a knife gently swirl it into the cream mixture.
Ice cream making without the maker! Enjoy!
Orange and Fennel Salad with Almond Flakes and Goat's Cheese
This is a special recipe request from my dear friend, Cecelia from the "Middle Earth" A.K.A Auckland. She "whatsapp" me asking (in the middle of the night (UK time)) me to think of a very simple vegetarian salad recipe for her to prepare for a dinner party she is going..She suggested something with eggs and avocado etc...but I think it would look dull and uninspiring with those ingredients. Furthermore, the avocado will discolour rapidly and by the time she gets to her dinner party the salad would look quite sad!
I am the kind of person, if you presented me with a problem, I have no choice, but to find you a solution! After the conversation with Cecelia, instead of going back to sleep, I kept thinking about what can I teach her to make for her dinner party. Something that is so simple to make, but would make a beautiful impression to her friends at the dinner...
I have a vision of something elegant and refreshing...(I was actually thinking of a dish that represents the personality and character of Cecelia!) She is an elegant lady, and very colourful character..I want to teach her to make something that requires very little cooking skills, something with limited colour palette...and predominately white...
I think an orange and fennel salad would be a beautiful starter for her dinner party!
To make the salad, you will need the followings:
First, prepare the salad dressing. In a bowl, mix the orange juice, olive oil, salt and honey. Whisk thoroughly. Add a pinch of the sliced parsley leaves. Adjust the seasoning to your taste. Set it aside.
Put the orange segments, drained fennel slices, sliced red radishes and parsley in a large salad bowl. Pour the salad dressing and gently coat everything with it.
In a large white serving plate, layout the orange and fennel salad artistically...with all the different colours distributed evenly. Sprinkle generously the almond flakes and goat's cheese. Garnish with the fennel leaves (or parsley leaves).
DONE! So simple! IT is a perfect colour combination for these dull and grey Autumn days. The refreshing taste and colours on the plate will really brightening up your day, I am quite sure about it!
I was thinking this morning, it must be very pretty if I can use beetroot to make some coloured pasta! The result is rather exciting. Indeed, I made some beautiful red pasta..(it will be revealed tomorrow!)
So I used the left-over beetroot pasta dough to make these "papadum". They are equally pretty. Such an exciting colour on the plate..
I was wondering what can these beetroot "papadum" go with....maybe goat's cheese and chilli and tomatoes condiment?! YUMMMM...Together they tasted really nice...the slight earthiness of the beetroot works well with the goat's cheese. The saltiness and creaminess of the cheese complement perfectly with the sweetness and spiciness of the chilli and tomatoes condiment!
How boring can it be when a plate of food lack of colours!
Really love the colour of these red cabbage rice. The deep purple colour really complement nicely the orange-y pork curry.
To make the red cabbage rice, simply add generous amount of the sliced red cabbages into the half cooked rice then let them cook until the rice are ready to serve.
I think we should introduce more natural colourings on our plates. Such a lovely colour combinations...It will really excite our appetite and encourage us to eat the variety of food!
Beetroot and Goat's Cheese Bruschetta
YUM YUM YUM!
I am not sure it is because the bread for the bruschetta is freshly baked homemade bread or because it is a pear cider bread, these beetroot with goat's cheese Bruschetta are really delicious, and colourful! The bread is really crunchy and so as the toppings. I will have this as starter at my (future!) restaurant.
Ingredients (for the topping) : make 2 bruschetta
Mix all ingredients together (except goat's cheese) in a small bowl. Set aside.
Bake the thickly sliced bread in the oven (around 180"C) until the outer layer is lightly crispen. Remove the bread from the oven and brush some olive oil to the slices. Top it with the vegetable mix and drop some goat's cheese on top of the vegetable. Sprinkle some dried herbs over and return to the oven to melt the cheese. (rou 5mins).
Just before serving, sprinkle some olive oil over the bruschetta and served warm. YUM YUM YUM!
Roast Pork Belly with Mango Relish
Something simple for the summer? But the Summer days are now far gone..The weather is turning cold and wet....and grey...However, we can always make our food look summery..
The last "harvest" from this year's vegetable "garden"..well actually it is the "thining-out"of the salad leaves seedlings from the various pots by the window sill. Nothing beats the fresh "spring" vegetable....
The mongo relish compliment very well with the roast.
For the mango relish, I shredded half of an unripe mango. Mix it well with 1 tbsp black pepper syrup, and home-made rose hip chilli jelly. Keep it in the fridge for later.
Marinade ingredients for the Pork Belly (One generous slab):
Break the caraway seeds in a mortar and pestle. Mixed all ingredients together and marinate the pork for at least 1 hr.
Pre-heat the oven to 180'C. Once the pork is ready, roast it on a roasting tin with wire rack for around 90 minutes (or until the pork is cooked, depends on your oven!)
At the last 10 minutes, brush generous amount of rose hip chilli jelly (or honey) on the skin of the pork, and roast for 10 minutes. When ready, remove from oven and wrap with foil and set to stand for 15 mins.
Serves the pork with cold mongo relish and spring vegetable salad...Nice summery and colourful dish for winter!