Raspberry Ice Cream Sandwich

Strawberry and White Chocolate Ice Cream Sandwich

Strawberry Ice Cream Sandwich

Homemade Ice Cream Sandwiches?  Yes, please!

I like ice cream sandwiches any time of the year, or day for that matter; and by using bought ice-cream and biscuits means these pretty treats are a breeze to make. The only thing easier than making them is eating them.

This recipe uses one of my favourite flavour combinations – raspberries, macadamia nuts and white chocolate… but why limit yourself to this?!  Make your own flavor combinations – try soft chocolate biscuits with mint ice cream or shortbread with caramel ice cream with crushed violet crumble… The options are ENDLESS!

Ingredients

  • 200g of McCain Season’s Choice Strawberries
  • 200g of McCain Season’s Choice Raspberries
  •  1L of good quality Vanilla Ice Cream
  • 1 packet of White Chocolate and Macadamia Cookies

Method

  1. Add McCain Season’s Choice Strawberries and McCain Season’s Choice Raspberries to a large mixing bowl and using the back of a fork mash them into a chunky paste.
  2. Add softened ice cream to berry mix and fold through, allowing the berries to swirl in the ice cream. Cover the mixing bowl with cling-wrap and return to freezer for four hours or until set.
  3. Remove berry ice cream mix from freezer and simply sandwich a scoop of ice-cream between two cookies and eat quickly!

Enjoy!

Strawberry Cheesecake Jars

AF Strawberry Cheesecake Jar 3

Unless you’re a Michelin-star Chef, Valentine’s Day probably isn’t the occasion to be ambitious in the kitchen. Attempting your first soufflé under pressure is sure to leave you with egg on your face, pun intended. Instead, I recommend choosing simple, food-assembly recipes that you are confident in being able to complete, even if your mind wanders off a little….

Invoke your inner love god or goddess by adding a dash of the aphrodisiac ingredient, Strawberry, to your Valentine’s Day meal with this quick, simple, make-in-advance Strawberry Cheesecake Jar. Pop them in your picnic basket, grab the bubbly and it will be a Valentine’s Day to remember!

Strawberries have long been touted as one of Mother Nature’s best aphrodisiacs. Known, as the symbol of Venus, the goddess of love, strawberries have been portrayed as a symbol of love and seduction for centuries. They boost energy by providing the essential vitamins and minerals needed to keep fires burning, long into the night.

These Strawberry Cheesecake Jars sure to set hearts a blaze this Valentine’s Day with a White Chocolate and Macadamia Nut crumble base, topped with Strawberry Cheesecake mix and finished with a velvety layer of Anathoth Farm Strawberry Jam. As, French folklore would have it, if you share strawberries with your Valentine you will soon fall in love with one another. So, you had better grab two spoons!

Ingredients

  • 1 jar of Anathoth Farm Strawberry Jam (or flavour of your choice)
  • 1 packet of White Chocolate and Macadamia Nut Cookies
  • 250g Mascarpone
  • 220g Cream Cheese

Method

  1. Crumble cookies into a small mixing bowl to resemble a fine crumb and set aside.
  2. Add ½ a pottle of Anathoth Farm Strawberry Jam, Cream Cheese and Mascarpone into a large mixing bowl; stir until well combined and smooth.
  3. Evenly distribute the cookie crumble among serving jars, setting aside a small amount to top each cheesecake with, top with strawberry cheese cake mix, add a layer of Anathoth Farm Strawberry Jam, top with cookie crumble and serve.

Enjoy!

AF Strawberry Cheesecake Jar 1

Chocolate and Hazelnut Mousse with Raspberries

Chocolate and Hazelnut Mousse

Chocolate and Hazelnut Mousse with Raspberries

This Chocolate and Hazelnut Mousse can be whipped up in a flash and is completely delicious and utterly moreish. The sour of the raspberries is complimented by the creamy mousse. Topped with Raspberry Caviar it’s the perfect Valentine’s Day treat for your someone sweet.

Ingredients

  • 300ml of thickened cream
  • 200g of good quality milk chocolate
  • ¼ cup of hazelnut spread
  • 2 ¼ cups of McCain Season’s Choice Frozen Raspberries

Method

  1. Scatter McCain Season’s Choice Raspberries, over the base of 4 small-sized serving glasses and set aside.
  2. Separate the raspberry  drupelets from the main fruit, place on a freezer-proof plate and place in the freezer until needed.
  3. Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 10 minutes to cool.
  4. Beat cream in a bowl to soft peaks and then fold through the melted chocolate and hazelnut spread.
  5. Spoon the mousse among serving glasses over the raspberries, scatter with raspberry drupelets to resemble caviar and serve immediately.

Enjoy!

Berry Sponge Cake

Frozen Berry Sponge Cake

Frozen Berry Sponge Cake 1

This cake is easily one of my favourite cake creations . It’s simple and utterly delicious. Studded with  plump and juicy berries and refreshing raspberry ripple ice cream it’s sure to be a Christmas hit and a summer classic.

Ingredients – Cake

  • 1 x store-bought double unfilled sponge cake
  • 600ml softened Raspberry Ice Cream
  • ½ packet of Season’s Choice Three Berry Mix
  • ½ packet Season’s Choice Three Berry Mix – thawed, to decorate and serve

Ingredients – Raspberry Coulis

  • 2 cups of Season’s Choice Raspberries – frozen
  • 1/3 cup of caster suagr
  • 1 tbs of lemon juice

Ingredients – Cream Cheese Frosting

  • 125g of cream cheese – room temperature
  • 30g of butter – softened
  • 1 tsp of vanilla essence
  • 1 ½ cups of icing sugar

Frozen Berry Sponge Cake 2

Method

  1. Place 1 layer of sponge cake on a freezer suitable tray, spread with raspberry ice cream and top with ½ packet of Season’s Choice Three Berry Mix. Top with remaining cake layer and place in the freeze overnight, or for at least 4 hours.
  2. Place cream cheese, butter and vanilla in a bowl and using an electric mixer beat until pale. Gradually add icing sugar mixture and beat until combined.
  3. Transfer frozen cake to a serving plate. Top with cream cheese frosting and decorate with Season’s Choice Three Berry Mix. Refrigerate 30 minutes to soften slightly before serving.
  4. Meanwhile, place frozen Season’s Choice Raspberries, lemon juice and sugar into a large non-stick frying pan and stir to combine. Heat, stirring often over medium heat until bubbling and reduce heat and simmer for 5 minutes or until berries are very tender. Using a wooden spoon, crush raspberries until pureed. Remove from heat and set aside to cool. Pass Raspberry mixture through a fine sieve to strain and discard seeds.
  5. Serve Frozen Berry Sponge Cake with Raspberry Coulis and thawed Season’s Choice Three Berry Mix.

Frozen Berry Sponge Cake 3

Cherry and Yoghurt Ice Cream

Cherry and yogurt ice cream

Living in the cherry capital of Australia, Young NSW, means that come summer we are inundated with delicious cherries. In fact there are more cherries than I can eat! I use them in recipes, eat them plain and make pot, after pot of jam but this year I thought I would try something different and make a deliciously refreshing cherry and yoghurt ‘ice cream’.

Ingredients

  • 2 cups of fresh pitted cherries – finely chopped
  • 1 cup of natural honey yoghurt
  • 300ml of thickened cream
  • 1/4 cup of caster sugar
  • 1 tsp of vanilla essence

Method

  1. Combine the all ingredients in a bowl and gently fold until mixture is just combined.
  2. Pour into a shallow metal container. Cover with foil and place in the freezer for 4 hours or until almost set.
  3. Use a large metal spoon to roughly break up the ice-cream. Transfer mixture to a large bowl and use an electric beater to beat until smooth.
  4. Quickly return mixture to the metal container. Cover with foil and freeze for another 4 hours or until firm.
  5. Scoop into bowls and serve immediately.

Enjoy xx

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Apple and Boysenberry Galette

Apple and Boysenberry Galette

Light golden layers of pastry topped with slices of sweet apple and gooey home-style Boysenberry Jam makes this French-style tart a winner!

Ingredients

  • 1  sheet of puff pastry
  • 3 tbs of Anathoth Farm Boysenberry Jam
  • 2 large Pink Lady apples, peeled, thinly sliced
  • 2 tbs melted butter
  • 2 tbs caster sugar
  • Ice cream or custard, to serve

Method

  1. Preheat the oven to 180°C and line a tray with baking paper
  2. Cut the largest circle possible from the puff pastry sheet
  3. Evenly spread the jam across the pastry, place the apples, overlapping, on top of the pastry, leaving a slight boarder around the apples to allow the pastry to puff. Brush with melted butter and sprinkle with sugar.
  4. Bake for 20-25 minutes until the pastry is crisp and golden.
  5. Serve with ice cream or custard.

Enjoy!

75 foodies on Instagram

Well I think it is safe to say that after drooling over reading this Daily Life article: http://bit.ly/1aGeE4i on the 75 best foodies to follow on Instagram my news feed is going to look a lot more delicious!

The are some stunning snaps and drool-worthy dishes on show. So much so that I felt it was my foodie duty to share the list with you. There are some I knew and followed like Jamie Oliver, Ida Frosk and Citrus and Candy; while there are others on the list I had never heard of, with great shots and very few followers. So if you like looking at pictures of things that taste great, which I assume is why you are here, then you MUST check these Instagramers out.

Oh and one little plug while I’m here – you should also follow me on Instagram! @daily_gluttony to keep up to date with all the delicious moments in my life like this Moroccan Lentil Burger – nom nom nom.

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Carrot Cake

Credit: Donna Hay

Carrot Cake’s would have to be one my favourite cakes – rich, moist and hell you’re eating carrot so it’s practically healthy! This recipe would have to be one of the nommiest I have come across from one of Australia’s kitchen queens – Donna Hay. Enojoy!

Ingredients

  • 1¼ cups (220g) brown sugar
  • ¾ cup (185ml) vegetable oil
  • 3 eggs
  • 1½ cups (225g) plain (all-purpose) flour
  • 1½ teaspoons baking powder
  • 1 teaspoon bicarbonate of (baking) soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2½ cups grated carrot (about 5 carrots)
  • ½ cup (60g) chopped pecan nuts
  • ½ cup (80g) sultanas

Cream cheese frosting

  • 250g cream cheese, softened
  • ⅓ cup (110g) icing (confectioner’s) sugar, sifted
  • 1½ tablespoons lemon juice

Method

Preheat oven to 180°C (350°F). Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture. Add the carrot, pecans and sultanas and mix until just combined. Pour into a greased 22cm-round cake tin lined with non-stick baking paper and bake for 55–60 minutes or until cooked when tested with a skewer. Cool in tin.

For the cream cheese frosting, process the cream cheese in a food processor until smooth. Add the icing sugar and lemon juice and process until smooth. Spread frosting on the cooled cake. Serves 8.

Enjoy!

Source: http://www.donnahay.com.au/recipes/sweets/cakes/carrot-cake

Spiced Pear Cake

Recently my family came for a trip to the country to celebrate my Dad’s Birthday, eat, drink and be merry. Being a birthday, a birthday cake was a must and given the recent Malteser Cake I made for Ben the stakes where set pretty high. Which I didn’t mind, until I remembered the mass of food allergies that were coming with them – no chocolate, no coffee, no nuts, no ginger and no berries. YIKES! Can you even bake without these?!

So I put my mind to it and after some major research the Spiced Pear Cake was born, or developed might be more apt. And… it was delicious!

Ingredients

  • 3 cups of water
  • 1/2 cup of wine – I used a spicy Shiraz
  • 1 cup of caster sugar
  • 1 lemon – juiced and rind peeled
  • 1 cinnamon stick
  • 1 tsp Queen vanilla bean paste
  • 2 William Bartlett pears – peeled, cut into thirds and cored
  • 1 1/2 cups of wholemeal self raising flour, sifted – plain would work too
  • 200g brown sugar
  • 1 1/2 tbs of all spice
  • 1 tsp cinnamon
  • 1 tsp vanilla essence
  • 150g butter – melted and cooled – the cooling is important so your cake batter doesn’t include scrambled eggs
  • 3 eggs – lightly whisked
  • 1/4 cup of milk
  • Maple syrup to brush

Method

  1. Preheat oven to 180C and line a 20cm cake tin with baking paper.
  2. Place water, wine, caster sugar, lemon rind + juice, cinnamon stick and vanilla bean paste in a saucepan over a medium heat and stir for 2-3 minutes until the sugar dissolves.
  3. Bring to the boil, reduce heat to low, add pears, cover surface with a cartouche and allow to simmer for 10-15 minutes or until pears are tender.
  4. Transfer pears to a plate and allow to cool completely then thinly slice to fan.
  5. Meanwhile, combine flour, brown sugar, spices and vanilla in a large bowl and mix to combine.
  6. Combine butter, milk and egg, pour into dry mixture and combine.
  7. Pour cake batter into the lined cake pan, arrange the pears on the top of the cake in fans. Bake for 45 minutes or until a skewer comes out clean.
  8. Set aside to cool for 5 minutes, then transfer to a serving plate. Brush with several coats of maple syrup allowing each coat to absorb into the cake.
  9. Serve with reduced pear poaching liquid and good quality vanilla ice cream.

NOTE: a cartouche is a circle of grease-proof or baking paper used to cover a dish while poaching or simmering.

Enjoy!

Black Forest Muffins

Australian Good Taste - October 2006, Page 55, Recipe by Sarah Hobbs. Photography by Ian Wallace.

Australian Good Taste – October 2006, Page 55, Recipe by Sarah Hobbs. Photography by Ian Wallace.

These Black Forest Muffins are one of the tastiest, simplest and easiest treats you will ever come across. This recipe is an on-the-run/cheats recipe that is designed for those times when you forget you have guests coming for dinner, people drop in OR you might just be really bad at baking and you want to wow people… and trust me these will!

Ingredients

  • 4 good quality double chocolate chip muffins
  • 1 tin of pitted cherries
  • 1 tbs of amaretto, brandy or kirsch
  • 200ml of double cream
  • 2 tsp of cornflour
  • ¼ cup of caster sugar
  • 1 flake bar – crumbled

Method

  1. Drain the cherries and reserve the syrup.
  2. Combine the syrup, sugar and cornflour in a saucepan over high heat. Bring to the boil. Cook, stirring, for 2-3 minutes or until sauce boils and thickens. Remove from heat and set aside for 2 minutes to cool slightly.
  3. Use a small serrated knife to split each muffin crossways into 3 layers. Place the bottom layer of each muffin on serving plates. Brush with a little of the kirsch. Top with half the cream, then half the cherries. Continue layering with remaining muffins, kirsch, cream and cherries.
  4. Drizzle the cherry syrup over the top of the muffins and sprinkle with the flake.
  5. Serve and lap up the compliments.

Enjoy!