Monthly Archives: October 2012

Bourbon Caramel Ice Cream

This blog is a terrible influence on my waistline.  Since we’ve started it , when I come across an interesting recipe ( like bourbon caramel ice cream), instead of bookmarking it for a special occasion, I think “hey…I should make this for the blog, because that’s what the blog is there for, and why wait when I could make it right now”.  Before I know it there is a pint of this sitting in my freezer calling to me and I am wondering how it can be so delicious when I don’t even like bourbon!

Speaking of bourbon I had to go to three liquor stores before I found one that sold mini bottles of the stuff. And I am glad I found them because the bottles are super cute!

Also while I’m on a tangent, did you know there are people in this world who have never had homemade ice cream? That makes me sad, because store bought just doesn’t compare. It is creamier and the flavours are richer and it tastes fresher! My new mission is life is to force feed as many people as possible homemade ice cream!

This recipe was adapted by Jessica at How Sweet It Is (http://www.howsweeteats.com/2012/10/burnt-caramel-bourbon-ice-cream-with-milk-chocolate-toffee/) and is such a great one to start summer with.

Ingredients:

1 1/2 cups whole milk
1 1/2 tablespoons cornstarch
1/2 cup of your favorite bourbon
1 1/4 cups heavy cream
2 tablespoons light corn syrup
4 tablespoons mascarpone cheese, softened
1/4 teaspoon salt
2/3 cup granulated sugar
3/4 cup milk chocolate toffee pieces (eg: a chopped up Skor bar or Skor bits)

Recipe

  • From the 1 ½ cups of milk remove 2 tbsps and add to the cornstarch in a small bowl. Mix to form a thin paste and set aside. Add the bourbon to the rest of the milk and set aside.
  • Mix together the cream and the corn syrup and set aside.
  • In a large bowl mix the salt and the mascarpone, set aside
  • Pour the sugar in a thin layer over the base of a large saucepan.
  • On a medium heat melt the sugar while watching very very very carefully. Don’t stir it until there is just a little bit of white sugar in the centre and the edges are golden and bubbly.
  • Stir now with a heat proof spatula, scraping the bottom of the pot. Once the sugar is a deep caramel colour and just starts to smoke, remove it from the heat and  very quickly whisk in a couple spoonfuls of the cream mixture.
  • Very slowly add the remaining cream and whisk constantly.
  • Put the pot back on the heat and add the milk and bourbon mixture. Bring to a rolling boil.
  • Once boiling cook for 4 minutes
  • Remove from heat and add in the cornstarch paste, return to heat and cook for 2 minutes or until the mixture thickens slightly.
  • Slowly pour into the mascarpone mixture and whisk constantly.
  • Chill the mixture between 3 hours to overnight. (I always do my ice cream custards overnight and find that they develop way better flavour)
  • Churn the mixture, according to your ice cream maker’s instructions, adding the toffee bits in the last 5 minutes.

Enjoy your ice cream and thanks for reading! 

Cheers,Rosie 🙂

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Palmerston North Cafe/Restaurant Review

I was lucky enough to spend the weekend in Palmerston North with some of my oldest and dearest friends. We had an awesome time – lots of chatting, laughing, shopping and eating (of course!)

This post will display some of the food that was consumed 🙂

First stop Saturday morning was the Herb Farm for brunch (http://www.herbfarm.co.nz/). The food came out beautifully presented – I had a vegeliscious big breakfast. While the flavours were all there, I found the dish to be a bit ‘wet’. There was lots of liquid left on the plate when I was done. Thankfully a fabulous dessert platter we shared redeemed the meal! The chocolate brownie was the star of the show for sure. Chocolate sauce was provided for dipping and it was divine.

Dinner Saturday night was enjoyed at Bella’s (http://www.bellas.co.nz/). I never ventured here in my student days at Palmerston North (definitely not a student place!) so I was pleased I finally got to try it out. We all really enjoyed our meals. Two of us had vege stacks, and the other girls ordered fish of the day and pasta. Everything was flavoursome and beautifully presented. The service was also very professional, and they struck a good balance with the place still managing to maintain a relaxed atmosphere.

Sunday brunch was enjoyed at an old favourite of mine, Cafe Cuba (http://www.cafecuba.co.nz/page/home.aspx). I do not think I have ever had a bad experience here. The coffee is great, menu extensive and the cafe food is the best in Palmerston North for sure. I definitely recommend paying this cafe a visit if you have not already – you’ll be a fan for life!

Not shown in this post are the numerous chocolates, fudge, frozen yoghurts and lollies also consumed this weekend! It was definitely an indulgent one and I loved every minute of it!!!

What deliciousness did you eat in the weekend?

Have a good week,

Andy

Goat Cheese Souffles

I have had a terrible weekend in the kitchen. Nothing has gone to plan. This post was supposed to be about apple chips and how easy, healthy and delicious they are. Except I burnt my apple chips to a crisp and smoked out my house. It still smells like burnt apple pie. I couldn’t even manage toast without smashing a jar of my homemade apple jelly on the floor. So I decided that the cure for my kitchen ineptness was goat cheese souffles; except I burnt the butter the first time around and had to remake my roux, and in the end they didn’t  puff as much as they should have. It doesn’t matter though, because in the original Sabrina Audrey Hepburn sucked at souffles and still managed to make Humphrey Bogart fall in love with her.

This recipe came from Food Magazine and it is light, fluffy and full of my favorite ingredient…goat cheese! They are also delicious, even underpuffed!

*Note: I halved the recipe for my souffles and only made 2, but have written the ingredients as per the original recipe that makes 4 souffles.

Goat Cheese Souffles
Adapted from Food Magazine Issue 67
Makes 4 Souffles

Ingredients
50 grams butter (3.5 tbsp)
40 grams flour (1/3 cup)
110 grams goat cheese
2 tbsp chopped chives
Salt and pepper to taste
4 large eggs, yolks and whites separated

Recipe

  • Preheat your oven to 200 degrees C and butter 4x 1.5 cup capacity ramekins.
  • Melt the butter in a small pot over medium heat until it is foamy. Be careful not to brown it.
  • Add the flour and stir 1-2 minutes until the mixture comes away from the side of the pot.
  • Remove from the heat and add half the milk. Whisk it until the mixture is smooth and repeat with the rest of the milk.
  • Return the pot to the heat and cook, while stirring, until mixture returns to a boil and thickens (this should only take  2-3  minutes).
  • Remove from the heat and add the cheese, chives. Season with salt and pepper to taste. Stir until the cheese is melted and then add the egg yolks and stir until mixture is smooth.

  • Beat the egg whites until stiff peaks form.
  • Add ¼ of the egg whites to the cheese mixture and gently fold with a metal spoon. Fold in the remaining egg whites.
  • Fill the ramekins to the top with the souffle mixture.
  • Place ramekins in a deep baking dish and fill dish with enough hot water it comes halfway up the sides.

Bake for 20minutes until the souffles are puffed, golden and just set in the centre.

Serve immediately and remember that they will still be delcious even if you are having kitchen issues!

Cheers, Rosie

Cheesy Filo Parcels

My brother gave me a ‘party food’ recipe book a few years ago and I have been wanting to make this recipe for some time now! I decided that the past weekend was the perfect time to give them a go.

Ingredients:
150 grams feta
125 grams ricotta
1 egg, lightly beaten
pinch of nutmeg, and pinch of pepper
Filo pastry – number of sheets depends on the proportion of pastry to cheese you desire – I used about 10
50 grams of melted butter
Combine feta, ricotta, egg, nutmeg and pepper, mix well.
Layer 2 sheets of pastry, brush with butter then fold in half length ways. Place a 5th of the filling at the top and fold however you fancy! Brush on more butter as you fold and then the top as well. bake at about 200 degrees C for 15 mins. I then turned mine over and browned the other side for a few minutes.
These turned out beautifully, much tastier than i expected. I served the parcels with a simple salad. I also combined some additional feta, ricotta, lemon juice, garlic and a splash of olive oil to make a cheesy dressing to tie the two elements together. A great meal!
Have a great day,
Andy

Tomato and Basil Tart

It is finally starting to feel like springtime in New Zealand. It was warm enough to go to work today without a jacket, and I had to open my office windows to get a breeze coming through. My car smells like a mix of wet dog and the ocean from our evening beach trip and I have sand between my toes. Summer is definitely on it’s way! So with that in mind, I wanted something light and summery for dinner. And this tart fits the brief perfectly with fresh tomatoes, lots of basil pesto and flaky pastry. One bite and I start to get excited thinking about spending all day at the beach, BBQs,  and cocktails in the sun ( not to mention my 2 week vacation when my parents come to visit me this summer)!

This recipe comes from Very Culinary (http://veryculinary.com/2012/06/14/tomato-and-basil-tart/) and is delicious everytime I make it. I have also tried adding different things to it (smoked chicken, ham etc.) and have always found that while it’s still tasty, the original recipe is best.

(Serves 4-6)

Ingredients
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• 3 ounces cream cheese, softened
• 3 tablespoons pesto sauce
• 1-2 tablespoons milk
• 2 medium tomatoes, sliced
• 4-5 large fresh basil leaves, torn or chopped
• salt and pepper
• extra virgin olive oil

Preheat your oven to 200 degrees C (or 400 F). While the oven is warming up grease a baking sheet and lay the puff pastry sheet out on it. Brush it with the beaten egg and pierce with a fork all over. Once the oven is warm bake the pastry for around 15 minutes. Once it is golden and puffed, take it out.

Mix together the cream cheese, and pesto with the first tbsp of milk. The milk should loosen the mixture and help it to spread. If it is still a little firm after the first milk addition, add the second tbsp.

Cover the pastry with the pesto mixture and top with your sliced tomatoes, overlapping them so they look pretty. Sprinkle with salt and pepper and drizzle with olive oil . Turn the oven down to 180 degrees C  (350 F) and bake the tart 20-25 minutes, until there are no visible juices and it looks set.

Let it cool slightly so it holds together when cut and serve it with an easy side salad. Summer on a plate!

 

 

Cheers, Rosie 🙂

Nutella Cheesecake

I (Andy) saw this cheesecake on Nigella’s website (http://www.nigella.com/recipes/view/nutella-cheesecake) and knew I had to make it. I have made a few changes to her recipe – I am not the biggest hazelnut fan (although I do like nutella) so I omitted the crushed hazelnuts, the choice is yours on whether you add these in or not.

This cheesecake could quite possibly be the easiest cheesecake you will ever make.
First up, process 250 grams of your choice of base biscuits in a food processor (or get your husband to do it with a rolling pin if you do not own a food processor…….). Add to the biscuits crumbs about 75 grams melted butter and 1 T nutella. Mix until you have a damp sandy mixture. Press this mixture into a lined springform tin and place in the refridgerator while you put together the filling.
Combine 500 grams  of cream cheese and 60 grams of icing sugar and beat until smooth. Then pour in a jar of nutella, yip all 400 grams of chocolatey goodness. Beat or mix until combined.
Simply pour this filling onto the base and refridgerate for 6 hours or overnight.  Serve from the fridge and enjoy every indulgent and silky smooth delicious mouthful!
I seriously recommend you try this, it would be great at a dinner party or for a special treat.
This definitely rates as one of the creamiest, tastiest cheesecakes I’ve ever made!

Product Review: Lemon Delicious Yoghurt

If you are a lemon fan, and have yet to try this yoghurt, I seriously recommend you do!

‘Lemon Delicious’ by Puhoi Valley is a thick and creamy yoghurt, balanced perfectly by a tart lemon sauce. The amount of sauce provided in each pot is generous too which makes for a great yoghurt to sauce ratio. It is fair to say I have become addicted to this product. It is heavenly on its own, tasty on top of cereal (as shown below) and also marries beautifully with baking – it would be perfect with Rosies lemon slice she made yesterday!
Add some to your shopping trolley next time you are at the supermarket 🙂
Can you recommend any other delicious yoghurts?