Archive for the ‘Ice Cream’ Category

Iced Banoffee Cake (Rachel Allen)

April 23, 2017

Advertisements

Maple Glazed Pineapple Tarts

March 30, 2016

Maple Glazed Pineapple Tarts 1 Maple Glazed Pineapple Tarts 2

Treacle Toffee Tart

November 5, 2015

Treacle toffee Tart

Blackberry Ice Cream Cake (Nigel Slater)

September 30, 2013

Blackberry Ice Cream Cake (Nigel Slater)

Pineapple Skewers with Vanilla and Lime Syrup

September 24, 2013

Pineapple Skewers with Vanilla and Lime Syrup

Easy Cherry Ripple Ice Cream

September 27, 2012

Chocolate and Caramel Freeze Cake

September 20, 2012

Figs poached in red wine (Hugh Fearnley Whittingstall)

June 29, 2012
A simple, delicious pudding that’s a great way of using less than perfectly ripe figs. Serves four to eight.

400ml red wine
Juice of 1 orange
1 strip each orange zest and lemon zest, pared with a vegetable peeler and any white pith removed
4 tbsp runny honey
1 vanilla pod, split
2 cloves
1 star anise
8 ripe figs, stalks trimmed
A knob of butter
Vanilla ice-cream or thick Greek yoghurt, to serve

Put the wine, orange juice, zest, honey, vanilla, cloves and star anise into a saucepan and simmer gently for five minutes.

Pierce the figs a few times with a cocktail stick or thin skewer, to help the liquid penetrate the fruit, and carefully lower them into the simmering poaching liquid. Cook, partially covered, for 15-20 minutes, depending on their size, gently turning them over once or twice, until the skins are tender.

Remove the figs with a slotted spoon and transfer them to a bowl. Raise the heat and boil the syrup until it’s reduced and slightly thickened, then stir in the butter. Serve the figs hot or cold with a ball of ice-cream or dollop of Greek yoghurt, and some of the sticky, syrupy juices spooned over the top.

Leftovers Affogato (Jamie Oliver)

May 3, 2012

Chocolate Pudding Bombe (Jamie Oliver)

April 26, 2012