I scream, you scream, we all scream for ice cream (arctic roll)

Artic roll 4

July is ice cream month.

Even though it’s the middle of winter here in Melbourne, I can’t resist a large bowl of ice cream, especially if it’s Harry’s Peanut butter fudge or triple choc brownie.

After chocolate, ice cream was voted as one of Australia’s top comfort foods that makes us feel better.  Australians like to turn to comfort food to forget about the bad day they just had or to temporarily forget the daily stresses they face.  For me, I like to wind down after a long day at work by sitting under a cozy blanket on the couch in front of the TV while eating my way through a tub of ice cream.

To celebrate ice cream month, Harry’s ice cream sent me a few tubs to create something delicious.

Harry's ice cream

Firstly, the Knickerbocker Glory.

knickerbocker glory

 

This was Hubby’s idea.  He used to have these growing up in England.  I have to say, it wasn’t a thing here in Australia but it should’ve been!

It’s easy so you don’t really need a recipe for it.  You can layer anything you like.  I set some jelly at the bottom of the glass and also set the remaining in a separate bowl.  When ready to serve, I layered a scoop of vanilla ice cream, strawberry and chocolate syrups, meringue, more jelly and of course, Harry’s ice cream triple choc icream.  I topped with whipped cream (from a can, I know, the horror!).  Garnished with a glace cherry, a wafer and a Flake.

Next I created the peanut butter and jelly arctic roll.  This is another ice cream dessert that I didn’t know much about until my adult years.  An arctic roll is a British dessert, traditionally made of vanilla ice cream wrapped in a thin layer of sponge cake, which has raspberry sauce spread onto it.  I chose to use Harry’s peanut butter fudge ice cream.  You can use any ice cream flavour you fancy, really.

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Recipe: (inspired by Paul Hollywood)

  • 475ml tub of Harry’s Peanut butter fudge
  • 125g strawberry jam

Swiss roll

  • 3 medium size eggs
  • 100g caster sugar plus extra for dusting
  • 100g self raising flour
  1. Preheat the oven 200degC (180degC fan forced)  and line a Swiss roll tin (22cm x 32cm)
  2. Take the ice cream out of the freezer to soften a little, enough to be able to mould.  Put on a piece of baking paper and shape into a thin sausage 25 to 30cm.  Wrap in the baking paper and put in the freezer until solid.
  3. To make the Swiss roll, whisk the eggs and sugar together in a large bowl for several minutes until pale and triple in volume.  The mixture should hold a tail when the whisk is removed.  Sift the flour over the egg mixture and fold in lightly.  Fold in one tablespoon of warm water.
  4. Pour the mixture into the tin and smooth it out and make sure it reaches all the corners.  Bake for 10-12 minutes or until golden brown.
  5. Cut a piece of baking paper a little larger than the Swiss roll tin and lay it on the bench.  Sprinkle with caster sugar.  Turn out the cooked sponge onto the baking paper, base upwards.  Carefully peel the paper from the base of the sponge.  Leave to cool completely.
  6. To assemble the roll, trim the long edges of the sponge so it’s neat.  Spread the jam over the sponge, leaving a 2cm gap along the edges.
  7. Unwrap the ice cream and place lengthways across the sponge. Use the baking paper to help you roll the sponge around the ice cream.  Use a bread knife to trim each end of the roll.  Place on a plate and serve straight away.

Artic roll 2

To celebrate ice cream month, Harry’s ice cream co is delivering ice cream to people who are in need of an ice cream emergency.

DAILY PRIZE: 10 Tubs of ice cream delivered right to your doorstep!

Tell Harry’s Ice cream Co why you’re screaming for ice cream and you could find an emergency supply of Harry’s Ice Cream delivered to your doorstep.

To Enter: Write on Harry’s Facebook wall or upload a photo to Harry’s wall describing your ice cream emergency and hashtag with #HarrysIceCreamCo and #IceCreamEmergency

Check out their Facebook page here for more details.

Bon Appetite,

Cherrie

A chocolate heaven cake and a giveaway to the Melbourne Good Food and Wine Show

choc heaven cake 3

It’s nearly time for the Good food and wine show in Melbourne again.  I have gone almost every year. I love to get new ideas and inspirations from well renowned chefs and new produce I am introduced to.

This year Melbournians will get the chance to see popular UK chef Ainsley Harriott.  He has been appointed the face of this year’s Good food and wine show in Melbourne.  He will be present all 4 days during the show 5-8 June .  Ainsley will share tips and handy ticks during his live cooking demonstrations.

I have followed his career for many years and have collected a lot of his cook books.  I have also managed to cook many recipes from his books.

In celebration of  his appearance in this year’s show I have decided to share one of my favourite recipe of his.  The chocolate heaven cake.  This cake is to die for.  It really is heavenly.  Hubby says it’s light, fluffy and rich all at the same time.

choc heaven cake 2

Recipe:

  • 100g dark chocolate
  • 150g softened unsalted butter, plus extra for greasing
  • 175g caster sugar
  • 3 eggs, beaten
  •  1 tsp vanilla extract
  • 225g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 2 tbs cocoa powder
  • 200ml sour cream , at room temperature

Frosting

  • 350g dark chocolate
  • 225g unsalted butter, softened
  • 400g icing sugar, sifted
  • 1 tsp vanilla extract
  • 225ml milk
  1. Preheat the oven to 180degC (160degC fanforced)
  2. Prepare 3x 20cm round baking tins
  3. In a heatproof bowl, break the chocolate into pieces and melt over a pan of barely simmering water. Remove from the heat, stir until smooth and cool slightly.
  4. In a large bowl, cream together the butter and sugar until pale and fluffy.  Gradually add the eggs, mixing well after each addition.  Add the vanilla extract and melted chocolate and mix until smooth.
  5. Sieve together the flour, baking powder, bicarb soda and cocoa.  Fold into the creamed mixture in alternate batches with the sour cream.  Mix well between each addition.
  6. Divide the mixture evenly between the 3 tins and bake for about 25 minutes, until the cakes are springy to the touch and a skewer inserted into the middle of one of them comes out clean.  Cool for 5 minutes then turn out onto a wire rack to cool completely.
  7. Once the cakes are completely cold, make the frosting.  In a large bowl, melt the butter with the chocolate chunks set over a pan of barely simmering water.  Melt until smooth, stirring occasionally.  In another bowl, whisk together the icing sugar, vanilla extract and milk until completely smooth.  Add the melted chocolate and butter and mix until combined.  Set aside for about 30 minutes to thicken slightly.
  8. Place one of the cakes on a serving plate and spread with a little frosting.  Cover with another cake and more frosting.  Top with the remaining cake and lightly press all the cake layers together.  Use a palette knife to spread the remaining frosting evenly over the top and sides of the cake.

choc heaven cake 1

Would you like to attend the Good Food and Wine show in Melbourne?  I have a double pass to the show to giveaway to one of my readers.

It is simple to enter.  Just leave a comment below and share this post on Facebook and twitter.  This competition is only for readers who are able to attend the show in Melbourne.  The competition does not include flights or accommodation.

Competition ends midnight 24th may 2015.  I will contact the winner via email.

For more information on the Good food and wine show click here

Good Luck,

Cherrie

My Easter 2015. Time spent with Family

Easter

Easter 2015.

Easter this year, like most years, is spent with family.  During the Easter season, I am most thankful for the family and my friends around me.  Most of my days are focused on work and duties on being a wife and a mother.  I am constantly busy planning our days and weeks ahead that sometimes it is hard to live in the present.

This year, I spent 5 days focused on what is important.  My Family.  I love to have my table laden with food that has been prepared with love.

Here is how I spent my last few days :)

Good Friday is always spent at my Mother in law’s home.  We are always well fed.  But for some reason (mostly due to the consumption of (numerous) glasses of wine) I forgot to take photos of the delicious roasted salmon and barbecued vegetables we ate.

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For dinner I had my #luxbitefamily over for a pot luck dinner.  Nothing can go wrong with a bunch of foodies and chefs over for dinner.

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We had a feast.  It is very rare that we are all able to get together for a meal.

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I baked my Easter Hummingbird cake.  It’s moist and light.  I love this cake and I’m happy to say that it went down a treat with my co-workers.

On Easter Saturday, the day was warm and the sun was shinning.  A perfect day for a drive with Hubby, Kiddies and my parents.  We took a day trip along the Victorian coast to Torquay.

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Easter Sunday.

My dear friend, Hilda, whom I have known for many years, came over with her family for lunch.  We used to work together back in my corporate days. We have kept in touch after I left and we are still so close.  So close that she became Thomas’ God mother.  Along with my parents, we enjoyed lunch together.

I was lucky to have received a pack from Murray Valley Pork.  I roasted up a pork shoulder that was boned and rolled.  The skin came out super crispy and the meat was so tender and moist.  My tip to achieve this is to pump up the heat of your oven to 220degC for the first 20 mins to get the crackling going then turn the heat down to 180 and cook for 20mins for every 500g of the pork.

 

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Dessert was meringue nests with cream and strawberries.  I have to say the meringues came out really well.  I used Mary Berry’s recipe this time round and I think it turned out to be the best I’ve made.  Hilda also brought some of Phillippa’s hot cross buns and crepe cakes from Mille & B.

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Easter Monday.

easter13Family time at Nature Play at Royal Park.  We discovered this park a couple weeks back. It’s a great park for all ages of children.  There is also a wet area for hot days.  But on this day, we kept ourselves dry.

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The Simnel Cake I baked for Hubby.  I don’t eat fruit cake and marzipan so it’s all for him.

Tuesday.

I had the day off so we went out for breakfast and a movie.

We try to eat locally to support great businesses in our area.  Unfortunately, there are not many in our area but when we do find a good one, supporting them is important so they survive.

Before heading off to watch a family movie, we had breaky at a local cafe, Red Beetle. Cafe.  Their food is honest and hearty.  It is affordable and will warm up your tummy.

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I am happy to have spent days with my family to create happy memories.  These days are precious.

Bon Apetite,

Cherrie

Triple Choc Fudge and Cherry Baked Cheesecake

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Cookies!

I love all kinds of cookies.  Not only do I love to eat them, I also love to bake with it.

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This recipe using Byron Bay Cookies Triple Choc Fudge is amazing.  The fudge cookies gives the cheesecake a fudgey-ness that makes the cheesecake very decadent.  Please try!  If you have any left over filling, like I did, simply place it in the fridge and let it set just like mousse.  Best eaten with a spoon straight out of the fridge :)

Ingredients:

480g Byron Bay Cookies Triple Choc Fudge (for base) and an extra 120g for mixing

100g butter melted and extra for greasing

250g dark chocolate melts

500g spreadable cream cheese

1/2 cup caster sugar

3 eggs

1 tbs plain flour

300ml thickened cream

120g cherry jam

300ml thickened cream (whipped) for serving (optional)

Fresh cherries for serving

Lightly grease and line the base of 22cm spring-form pan with baking paper.

Process the cookies until fine crumbs form.  Add melted butter and process until well combined.  Press mixture into the base of pan.  Refrigerate for 30minutes.

Preheat oven to 180degC (160degC fan forced)

Melt chocolate in a bowl over boiling water until just melted.  Stir and set aside.

Using an electric hand beater, mix cream cheese and sugar until light and fluffy.  Beat in eggs, 1 at a time, and add flour.

Add melted chocolate and cream and crumble the remaining 120g cookies.  Stir through mixture and swirl through cherry jam.  Spoon mixture onto biscuit base.

Place cheesecake onto middle rack of oven and bake for 45 minutes.  Allow to cool in oven with door ajar for 1 hour.

To serve cheesecake, release from spring-form pan and transfer to serving plate.  Decorate with cream or fresh cherries.

IMG_6991Bon Appetite,

Cherrie

Deanna’s Ice Cream Birthday Party with Harry

Deanna Ice cream birthday party

Do you know it’s International Ice cream month? No? well, you do now…

It just so happens July is also Deanna’s birthday month. What better way to celebrate than having an ice cream party. It doesn’t matter if it’s the middle of winter here in Melbourne, ice cream is always welcome with my family.

Deanna was lucky enough to create her very own flavour to celebrate. Harry’s ice cream asked us to create a flavour that they would make for us in their factory in Brunswick. After many discussions between Deanna and myself, we came up with…

Deanna Ice cream birthday party3

Cotton Candy ice cream with marshmallow pieces and strawberry swirl. It definitely is a fun flavour with a touch of a princess :)

Along with the Cotton candy ice cream, we were also sent Pavlova and sticky date flavoured ice creams. O.M.G. that sticky date! I had various toppings that our guests were able to add.

Deanna Ice cream birthday party5
We had our family over to help celebrate and had lots of fun doing it.

Deanna Ice cream birthday party9
Thanks to Harry’s Ice cream, we were able to have our creation made up in a couple of weeks. It usually takes 6 months of research to develop their perfect flavours before it hits the freezer shelves of Woolworths supermarkets. You can see Harry’s full range here or you can also see my recipe of Leche Flan Ice cream using Harry’s base ice cream recipe here.

Deanna Ice cream birhday party10

Bon Appetite,

Cherrie

Mini Limoncello Meringue Pies

 

mini lemon meringue tart4

I’m happy to say that our lemon tree is now giving us constant supply of lemons.  Having said that though, I need to keep finding ways of using up all the lemons.  So far, I’ve managed to use them up in mostly sweets and desserts. Hey, what can I say? My family love desserts :p

mini lemon meringue tart3

I found this recipe in one of my many Women’s Weekly cookbooks.  I’ve made lemon curd many times before and I usually use the same recipe but I thought I’d try this one as it also uses limoncello.  I like this recipe too.  It’s not as tart and it’s a little sweeter.  This recipe states that you should make the curd the day before, unfortunately, I wasn’t quite so organised.  I let the curd chill in the fridge for a few hours before using it.  It was still a little runny but it didn’t affect the flavour or the final outcome.

I used a blow torch for the meringue on top, however if you don’t have a torch, you can place in a hot oven (240degc) for a couple of minutes until the meringue gives a nice brown colour.

 

mini lemon meringue tart

 

Recipe:

  • 260g plain flour
  • 40g icing sugar
  • 185g cold unsalted butter, chopped coarsely
  • 1 egg yolk
  • 2 tsp iced water, approx.
  • 3 egg whites
  • 165g caster sugar

 

Limoncello curd:

  • 3 egg yolks
  • 110g caster sugar
  • 1tsp finely grated lemon zest
  • 60ml lemon juice
  • 90g cold unsalted butter, chopped
  • 1 tbs limoncello liqueur

 

Make the limoncello curd:

  1. Whisk egg yolks and sugar in medium heatproof bowl until pale and thickened slightly.
  2. Add the zest and juice, stir over medium saucepan of simmering water about 10-12 minutes or until mixture coats the back of a spoon.
  3. Remove from heat, gradually whisk in butter until combined between additions.
  4. Stir in limoncello; cover, refrigerate overnight.

 

Make the pie :

  1. Process flour, icing sugar and butter until crumbly.  With motor operating, add egg yolk and enough of the water to make ingredients cling together.  Turn dough into floured surface, knead gently until smooth.  Wrap pastry in plastic.  Refrigerate for 30 mins.
  2. Grease two 12 hole mini muffin pans.  Roll out the pastry between sheets of baking paper until about 5mm thick.  Cut out 6cm rounds then press into holes of the pan.  Prick base of cases with a fork.  Refrigerate 30mins
  3. Meanwhile, preheat oven to 220degC
  4. Bake cases about 8-12mins then stand for 5 minutes before transferring to wire rack to cool.
  5. Beat egg whites ina small bowl with electric mixer until soft peaks form.  Gradually add caster sugar, beating until dissolved between additons.
  6. Divide the limoncello curd into cases.
  7. Spoon meringue mixture into piping bag fitted with 1cm plain tube.  Pipe meringue over curd.
  8. Use a blow torch to brown the meringue.

 

mini lemon meringue tart2

Bon Appetite,

Cherrie

Easy Rice Crispies Easter Nests

Easter Nest3

I love making little treats for the kiddies.  I try to find recipe that are quick and can be made in a moments notice, provided you have the ingredients of course.

Since Easter is coming up fast, I’ve  decided to make these Easter egg nests for a treat.  It’s also perfect if you want to bring a little something to a friend’s place to eat after a meal.

This has only 4 ingredients and the kids can help decorate them.  You can garnish these nests with anything you like, it doesn’t have to be for only an Easter treat.  Use your imagination :)

 

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Recipe:

  • 1 tbs butter
  • 100g mini marshmallows
  • 2 cups Rice bubbles (rice krispies)
  • Mini Chocolate Easter eggs

 

  1. Prepare a 12 hole muffin tin with cupcake cases.  Set aside
  2. In a saucepan melt butter over low heat then add the marshmallows
  3. Continue stirring until the marshmallow has melted.  Careful not to burn the bottom of the pan
  4. Add the rice bubbles and stir until all the cereal has been coated with the marshmallow mix.
  5. Using a tablespoon that has been lightly coated in oil, spoon  the mixtures into the cupcake cases.
  6. Use the back of the spoon to make a little dent in the centre.
  7. Place in fridge for about 15-30 mins to set a little
  8. Garnish with Easter eggs

 

Easter Nest

Happy Easter.

Cherrie