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
Hands up if you like ice cream.
Keep your hands up if you like eating ice cream any time of the year.
I love ice cream and I can eat it by the bowl full and not only during summer. I can eat ice cream at midnight in the middle of winter while comfortably tucked under a thick warm doona.
While it’s nice to go out and buy good quality ice cream from stores, there is nothing better than home made ice cream. Hubby bought me an ice cream maker and have yet to use it. I wanted to make my own creation using the best base recipe. Creator of Harry’s Ice Cream, Lawrence Harris has shared his tips and recipe for making the best home made ice cream. Harry’s ice cream has dessert flavoured ice creams that are out-of-this-world good and you can do the same at home. Nothing beats home made ice cream especially if you get to chose your own mix-ins.
The hard part was deciding what flavour and mix-ins I wanted to add. When I decided to make my ice cream, my family was (and still is) obsessed with leche flan (Filipino creme caramel). It was a brilliant idea. To Lawrence’s base recipe, I added 2 more egg yolks and a tablespoon of custard powder to get the base flavour more custardy. I also used sweetened condensed milk instead of sugar. I use condensed milk in my leche flan so I wanted my ice cream to have the same flavour. I then added a swirl of palm sugar syrup and topped it off with praline.
Lawrence Harris’ tips for making the best home made ice cream.
- Keep it simple with a maximum of three additions; you want to be able to taste each element
- If you’re adding a very sweet mix-in such as white chocolate or honeycomb, consider reducing the amount of sugar in the base mix to ensure the end product is not overly sweet
- Think about each flavour on a plate and consider if they complement each other – match flavours that have a natural affinity to each other or reflect an existing dessert that works well.
- The freezer bowl you’re using should be completely frozen before starting the process – put it in the freezer for 24 hours prior
- Mix- in ingredients and flavours should be no larger than a 10 cent piece.
Leche Flan ice cream Recipe:
- 300ml pure cream
- 300ml full cream milk
- 395g can of sweetened condensed milk
- 5 egg yolks
- 1 tbs custard powder
Palm sugar syrup
- 200g palm sugar
- 3/4 cup water
Make the palm sugar syrup
- Place the palm sugar and water in a small pot.
- On a low heat, melt the sugar then simmer until the mixture thickens a little. Leave aside to cool
Make the praline:
- In a small saucepan, place 1/2 cup sugar on medium heat.
- Melt the sugar until golden brown in colour. Do not stir, instead, swirl the pot until all the sugar is melted.
- Pour over baking/silicon paper and leave to cool and harden completely.
- Once hard, break into small pieces and set aside.
Make the ice cream:
- In a double saucepan on a low to medium heat, add the cream and milk and heat to 40degC
- Mix the custard powder with 2 tbs of the 300ml milk.
- Add the condensed milk and eggs and whisk continuously until the temperature reaches 80 degC.
- Remove from the heat and put the bottom of the saucepan in a bowl of ice water to prevent the mixture heating further.
- Let the mix cool to room temperature and then refrigerate to 4 degrees.
- When you’re ready to make your ice cream, remove the freezer bowl from the freezer and assemble your machine. Turn the machine on first then pour in the mixture.
- The ice cream will take 15 to 30 minutes to thicken ( depending on your machine).
- When the ice cream is almost solidified, slowly drizzle in the cooled palm sugar syrup. Let the ice cream churn a little longer to allow the syrup to be swirled into the ice cream a little.
- Once the ice cream is churned, transfer the mixture immediately to a freezer-safe container and put it in the freezer. Freeze until your desired consistency or until ready to serve.
- When ready to serve, scoop ice cream into serving bowls and sprinkle the praline on top.
Ingredients were provided by Keep Left PR and Harry’s Ice cream