As an anniversary gift my dearest hubby bought me a new toy, an ice cream maker! I love this machine. So many new and exciting things to try. I hereby present to you my first ever ice cream.
1 cup milk
1 vanilla bean
3/4 cup sugar
1/2 cup smooth natural peanut butter
1 1/2 cups heavy cream
1 1/2 cups pretzels
200 g dark chocolate
1/3 cup milk
Split the vanilla bean and remove the seeds. Heat the milk, cream, vanilla bean and seeds in a small pot until just warm. Do not allow it to boil. While the milk is warming up beat the eggs and sugar together in a large bowl until it becomes creamy. Slowly add the warm milk mixture to the eggs and sugar while whisking constantly. Once all the milk has been incorporated transfer the it all back to the pot on medium heat and stir constantly until the mixture starts to thicken. Once thickened stir in the peanut butter and strain. Transfer into a bowl and allow to completely cool down in the fridge. I left mine in the fridge for 5 hours.
While the mixture is cooling down melt the chocolate and 1/3 cup milk together in a small pot. Once melted stir in the pretzels until coated all over and pour out onto a tray lined with baking paper. Place in the fridge and leave to set.
After 5 hours remove the custard from fridge and place in your ice cream machine. Mine took about 20 minutes to be ready. While it is busy chop up the chocolate pretzels into small pieces and add to the ice cream 5 minutes before it is done.
Serve immediately or place in the freezer and serve later. Remember to remove the ice cream from the freezer about 15 minutes before serving. Enjoy
My all time favourite pizza. Margarita base with fresh crunchy ingredients to top it off. What more do you want?
1 1/4 cups flour
1/2 tsp caster sugar
1/2 tbsp dry yeast
1/4 tsp salt
1/2 tbsp olive oil
1/2 cup lukewarm water
Preheat the oven to 180 degrees Celsius.
Add the yeast and caster sugar to the luke warm water, stir well and allow to stand for 10 minutes or until the yeast starts to activate. Sift the flour and salt into a big bowl. Add the olive oil. Do not mix the flour and oil yet. Make a well in the flour and add the yeast. Using your hands (well floured) mix the ingredients together to form a dough. Cover with a cloth and allow to rest for 45 min to 1 hour.
Once the dough has rested roll out on a floured surface and place on a warmed oven proof tray or pizza stone. I am able to get 2 pizza’s from this dough as I love a thin base pizza. roll out according to your preference but do take note that a thicker base will take longer to cook.
2 tbsp olive oil
1 garlic clove, chopped
1/2 cup tomato puree
2 cups grated mozzarella cheese
Fresh rocket, parmesan and prosciutto to serve
While the dough is resting put the garlic and olive oil in a small bowl and allow time to infuse. Once your pizza base is rolled out brush with the garlic oil. Next add your tomato puree by using a spoon to place a dollop in the centre of the base and spreading out with the back of a spoon in a circular motion. Top with your mozzarella and cook in the oven for 15 minutes or until the base is nice and crispy.
Once cooked, top with the prosciutto, rocket leaves and parmesan and serve immediately. Enjoy
Juicy pork with crispy crackling, sweet balsamic and cranberry sauce and yummy rosemary roasted pears. Who can say no to that? I hope you all enjoy.
700g pork belly
Pre heat your oven to 180 degrees Celsius. Score the skin of the pork belly and rub with the salt and olive oil. If you find it difficult to score the skin place the pork belly in the freezer for a few minutes as this will make it easier and make sure you use a sharp knife.
The piece of pork I used was approximately 700g and I cooked it for 1 hour 15 minutes and then upped the temperature to 200 for a further 25 minutes. It all depends on the size of you pork but the increase in temperature at the end is to make sure the skin crisps up to make that nice crackling.
Once cooked, remove and rest for 10 minutes before cutting.
Cranberry Balsamic Sauce
2 cups cranberries
1/2 cup castor sugar
3/4 cup water
1 tbsp balsamic vinegar
Add all the ingredients (except for the balsamic) into a small saucepan and bring to boil. Simmer for 10 minutes remove from heat and strain through a fine sieve. Place back in the saucepan, if it seems thick add a bit of water. Add your balsamic and stir to combine cooking for a further 5 – 10 minutes.
4 sprigs rosemary
Peel and slice the pears into 1 cm thick pieces. Sprinkle with a little bit of salt, add the rosemary sprigs and drizzle with some olive oil. Roast in the oven for the last 15 minutes that the pork is going and leave in the oven to roast further once the pork has been removed and is resting.
Serve everything together and enjoy.
I remember being in my early 20’s. South Africa had just started opening Woolworth’s outlets at petrol stations, open 24 hours a day and they sold an amazing greek pasta salad. This dish is not only delicious but it holds a lot of memories for myself and my hubby. Being able to get an amazing meal like this at 2 am in the morning after a long night out was like heaven.
1.5 cups flour
extra flour for working the dough
Make a well in the middle of the flour and crack in the eggs. Start beating the eggs with a fork and slowly start working in the flour until the dough starts to form. On a well floured surface start working the dough until it feels elastic and not dry. I add a little water if the dough seems a bit dry. Once the dough is done wrap it in plastic and allow to rest for 30 minutes to 1 hour at room temperature. As I live in Singapore where room temperature is 28 degrees Celcius I alternate between outside and in the fridge every 20 minutes with the latter being outside of the fridge.
After the hour of resting is done get a big pot of salted water to boil while you start rolling out your pasta. First roll the dough out with a rolling pin on a floured surface until it is able to roll through your pasta roller. I start at setting 6 on my titania roller and end at setting 2 for this particular pasta.
Next, cut the pasta dough into small squares and one by one using the thick side of a chop stick and roll each square sealing it with a little bit of egg at the end to make it stick. This process takes quite a bit if time, so if you don’t have time use a store bought penne pasta.
Cook in the boiling water for about 3 minutes and strain. Allow to cool
1/2 cup chopped cucumber
1 cup cherry tomatoes, halved
1/2 cup greek feta cheese
1 small red onion, thinly sliced
1/5 cup olives, pitted and chopped
1 1/2 tbsp olive oil
1 1/2 tbsp red wine vinegar
Beat the vinegar and olive oil together.
Add all the above ingredients to the pasta and enjoy.