Raspberry Swirl Ice Cream Cake......Foody Friday

Last night I found this recipe that I prepared last Christmas.
Another easy one with loads of kilojoules.
 
Ingredients
2 cups cream
395 ml sweetened condensed milk
1/3 cup frozen fruit mixed berries thawed, pureed
150 g fresh raspberries
 

1. Line base and sides of a 20cm round cake pan with plastic wrap and non-stick baking paper.
2. Using electric beaters, beat together cream and condensed milk until soft peaks form. Pour into prepared pan. Dollop berry puree over cream. Gently swirl over top with metal skewer. Cover with plastic wrap and freeze overnight.
3. Remove from freezer and gently ease cake out of pan and place on serving plate. Scatter over raspberries. Sit at room temperature for 5 mins before cutting into wedges to serve.
Ice-cream cake will keep in freezer for 2 weeks. Serve with raspberries when required.





A scrummy addition to the Christmas table.
I don’t believe that the cake would last for anywhere near the two weeks mentioned above

LP

Christmas ice-cream pudding…….Foody Friday

 

serves 8

Preparation time: 20 minutes Chill time: 8 hours minimum

Here is a dessert that looks like a Christmas pudding, but is made of chocolate ice-cream, especially for our hot climate. You can experiment with the lollies and chocolates that you put into the pudding.

You can find this recipe in “Our Family Table”

by Julie Goodwin….Australia's first Master Chef .

 

Ingredients

 

2 litres good-quality chocolate ice-cream

100 g nougat, chopped

140 g packet of Maltesers

1 cup (60 g) mini marshmallows

12 pieces (120 g) Violet Crumble, roughly chopped

1/2  cup (90 g) white chocolate chips

100 g Turkish delight, roughly chopped

150g good quality white cooking chocolate, chopped

I. Spray a 2 litre pudding basin or glass mixing bowl with cooking spray. Lay cling wrap in the bowl, keeping it as smooth as possible. Leave plenty of cling wrap hanging over the edges.

2. Leave the ice-cream out of the freezer to soften slightly. lt should not be too liquid, or the lollies will all end up at the bottom of the basin. Carefully stir all the lollies into the ice-cream. Spoon into the prepared basin. Smooth the surface and cover with the overhanging plastic wrap. Freeze for at least 8 hours, or until very firm. (Overnight is best.)

3. Melt the white chocolate in a glass bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. As the chocolate starts to soften, stir it well with a metal spoon until smooth. Set aside to cool and thicken to the consistency of thick cream. The time will vary depending on the room temperature, but don't put it in the fridge, as it will set too hard.

4. To serve, turn the pudding onto a chilled plate. Remove the cling wrap and spoon the melted chocolate on top, allowing it to run down the sides a little bit. Place back in the freezer for 5 minutes, until the chocolate sets. Decorate the top with a holly sprig, or with Turkish delight and fairy floss, or choc-coated nuts - be as creative as you like. Cut the pudding into wedges with a very sharp knife dipped in hot water and clean it after each cut. Put any leftovers straight back into the freezer!

Mmmmm, diet out the window for another week.

Smoked Salmon Spaghetti

 

Ingredients (serves 4)

350g dried spaghetti pasta

2 tablespoons  extra-virgin olive oil

2 teaspoons finely grated lemon rind

1/4 cup lemon juice

2 tablespoons baby capers, drained

100g baby rocket

220g smoked salmon, chopped

 

 

 

Method

Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 2 tablespoons cooking liquid. Return pasta to pan.

Add reserved cooking liquid, oil, lemon rind, lemon juice, capers, rocket and salmon to pasta. Season with pepper.

Cook, tossing, over low heat for 1 to 2 minutes or until heated through and rocket just starts to wilt. Serve.

LP

RICOTTA….Foody Friday

 

 

Baked Ricotta Cheesecake

 

Prep: 15 mins Cook: 2 hours

Serves: 8

For best results, do not substitute any ingredients with low-fat

 

Ingredients

250g cream cheese, softened

500g ricotta

1 1/2 cups (375g) white sugar

4 eggs

1 tablespoon lemon juice

1 teaspoon vanilla essence

3 tablespoons cornflour

3 tablespoons flour

125g butter, melted and cooled

500g sour cream

 

 

1.	Preheat oven to 180 degrees C. Lightly grease a spring form pan.
2.	Mix the cream cheese and ricotta together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornflour, flour and butter. Add the sour cream last and stir. Pour the mixture into the prepared spring form pan.
3.	Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

 

 

Served with a scoop of creamy vanilla ice cream

Verdict ……..moreish

 

LP

Quinoa.

 

 

Sweet of Quinoa.

Ingredients: 

6 serves

2 cups Quinoa

2 cans Evaporated milk

1 can Condensed milk

100 gr Currants

100 gr Dry shredded coconut

1 Cinnamon stick

5 Cloves

2 segment size Orange skin

6 Strawberries

 

 

 

Method:

Soak currants in rum until they absorb part of the alcohol.

Place the orange skin on a tray and dry in oven 50c until crisp

Blend the orange skin with the cinnamon and cloves until  a fine powder.

Add Quinoa to 5 cups of boiling water.

Cook (approx. 20 min) until the Quinoa is tender.

Strain all the liquid and refresh under cold water.

Set aside.

In a pot add the condensed and evaporated milk, cook and stir until the mix is thick enough to  see the bottom of the pot.

Add the cooked Quinoa to the mix of condensed and evaporated milk with the currants and the shredded coconut.

Serve sprinkling the orange, cinnamon and cloves powder on top and some pieces of strawberry .

 

Verdict:Yummy….first serve was warm….will try my next serve chilled.

Callie waited patiently but missed out.

 

LP

PUMPKIN

 

Roast garlic, pumpkin & blue cheese galette

   

Ingredients (serves 4)

· 1kg butternut pumpkin

· 2 tbs olive oil

· 1 garlic bulb

· 1 brown onion, chopped

· 2 tbs chopped fresh sage leaves, plus 1 whole leaf to garnish

· 375g block puff pastry

· 125g parmesan cheese, grated

· 100g blue cheese, crumbled

· 1 egg, beaten

 

1. Preheat oven to 200°C. Grease and line a 33cm pizza or baking tray.

2. Halve the pumpkin lengthways, then remove and discard the seeds. Rub the edges with 1/2 tablespoon of the oil.

3. Remove the outer skin from the garlic bulb, break into cloves and toss, with skins on, in 1/2 tablespoon of the remaining oil. Place the cloves in the pumpkin cavity, then place cut side down on a baking tray (so the garlic is enclosed under the pumpkin) and bake in the oven for 1 hour. (If pumpkin is not soft, remove garlic and continue cooking until soft.) Scrape pumpkin flesh into a bowl and discard the skin. Squeeze garlic from their skins into the bowl and mash well. Set aside.

4. Heat the remaining oil in a small frying pan over medium heat. Add the onion and cook for 1-2 minutes until softened. Add the sage, then stir into the pumpkin mixture. Season well with salt and pepper and set aside to cool.

5. Roll out the pastry on a lightly floured board. Cut out a circle about 33cm in diameter and place on the pizza tray. Prick the base with a fork, leaving a 5cm border.

6. Add the parmesan and blue cheese to the pumpkin mixture and stir to combine. Pile into the centre of the pastry, then use a fork to spread the mixture evenly within the border. Fold in the pastry edges and garnish with a sage leaf. Brush edges with egg and bake for 25 minutes until pastry is golden. Serve warm.

 

 

 

 

Can report that there is not much left on the serving plate.

Must also give credit to David, for lending a hand.

 

LP

Olive Oil.

 

I must make it clear that cooking is not ranked in the top twenty of my favourite pastimes/chores.

Foody Friday will encourage/coerce/force me to complete one recipe every two weeks with photographic evidence.

I was pleasantly surprised with my finished dish today, and Cameron will eat well tonight.

Pasta Broccoli.

Serves: 4 people

Ingredients:
375g pkt dried penne
1 head broccoli, cut into small florets
½ cup organic extra virgin olive oil
½ cup grated parmesan
Salt and pepper

- Bring a pot of salted water to the boil.
- Add penne and cook until water comes to the boil
again, about 5 minutes.
- Add broccoli and cook until water comes to the boil
again, about 10 minutes. Pasta should be al dente
and broccoli should be tender.
- Drain, toss in  organic extra virgin olive oil.
- Serve, sprinkling with grated parmesan and adding
salt and pepper to taste.

Cook’s note:
This recipe tastes best with 1-2 tbsp of salt added to
the boiling water, but for the salt-conscious, this can
be omitted.

LP