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…
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.
We had our family over to help celebrate and had lots of fun doing it.
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.
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
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.
- 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
- 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:
- Whisk egg yolks and sugar in medium heatproof bowl until pale and thickened slightly.
- 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.
- Remove from heat, gradually whisk in butter until combined between additions.
- Stir in limoncello; cover, refrigerate overnight.
Make the pie :
- 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.
- 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
- Meanwhile, preheat oven to 220degC
- Bake cases about 8-12mins then stand for 5 minutes before transferring to wire rack to cool.
- Beat egg whites ina small bowl with electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved between additons.
- Divide the limoncello curd into cases.
- Spoon meringue mixture into piping bag fitted with 1cm plain tube. Pipe meringue over curd.
- Use a blow torch to brown the meringue.
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 :)
- 1 tbs butter
- 100g mini marshmallows
- 2 cups Rice bubbles (rice krispies)
- Mini Chocolate Easter eggs
- Prepare a 12 hole muffin tin with cupcake cases. Set aside
- In a saucepan melt butter over low heat then add the marshmallows
- Continue stirring until the marshmallow has melted. Careful not to burn the bottom of the pan
- Add the rice bubbles and stir until all the cereal has been coated with the marshmallow mix.
- Using a tablespoon that has been lightly coated in oil, spoon the mixtures into the cupcake cases.
- Use the back of the spoon to make a little dent in the centre.
- Place in fridge for about 15-30 mins to set a little
- Garnish with Easter eggs
I think you all must know by now how much I love to bake. I try to bake at least once a week for my family. It can be anything from bread to cakes and cupcakes and of course everything in between.
Last month, I invited a group of other food bloggers for a bake off pot luck. Everyone had to bring a savoury bake and a sweet show topper. We were all a little nervous and the flurry of tweets and instagrams ( #GFBBO) prior to the gathering showed just that. But just like every other food blogger pot luck, everyone delivered the goods (literally).
For my savoury bake, I baked Paul Hollywood’s bacon and cheddar loaves. I’ve baked them before and you can find the recipe here.
I decided to bake a Banana fudge layer cake. I got the recipe from the Great Australian Bake Off cook book but it is also featured in the Great British one. I just made a tiny change. I added whipped cream in between the layers. I thought it just lightens the whole cake. This cake is perfect for occasions as it looks spectacular but most importantly, it’s not difficult to make.
For the sponge:
- 175g unsalted butter, softened
- 150g caster sugar
- 25g brown sugar
- 3 large eggs at room temperature, beaten
- 175g self-raising flour
- 1/2 tsp vanilla paste/extract
- 3 tsp milk, at room temperature
For the filling and topping:
- 175g brown sugar
- 150g unsalted butter
- 75ml plus 200ml double (or thickened) cream
- 1/4 tsp sea salt
- 3 ripe bananas, thinly sliced
- Preheat oven to 180degC.
- In a large bowl or electric mixer beat the butter until creamy. Gradually beat in the 2 sugars until the mixture turns paler in colour and becomes light and fluffy.
- Gradually add eggs, beating well after each addition. Sift the flour into the bowl and fold into the mixture with a large metal spoon. Combine the vanilla and milk and fold in.
- Evenly divide the mixture into 3 x 20cm prepared tins. Bake for 15-18 minutes or until light golden brown.
- Turn the cakes out onto a wire rack and let cool completely.
- Meanwhile, make the fudge mixture by putting the sugar, butter and 75ml of cream in a saucepan over a low heat. Stir frequently until the butter has melted. Turn up the heat and simmer for 3 minutes, stirring frequently to prevent the mixture from catching on the base of the pan. Take the pan off the heat and vigorously stir for 30 seconds. Add the sea salt flakes. Leave to cool.
- Whip the cream until soft peaks
- To assemble, spread one third of the cream on top each cake, then layer the banana slices on top of the cream. Choose one cake to be the top layer and place the banana slices decoratively on top. Now slowly pour or swirl the caramel fudge over the bananas letting some of the caramel drip over the edges. Now carefully, place each cake on top of each other, making sure it is straight.
Tip: For even cake layers, weigh the cake batter and divide evenly into thirds.
Our savoury table:
Our sweet table:
For pics of what fantastic bakes we had that day look up #GFBBO on twitter and instagram