Beak and Sons Sausages

October Loves

It’s OCTOBER tomorrow! Whattt??? When did that happen? Last I checked it was still winter, not midway through spring! It must be the Mother in me. I’m so forgetful these days I swear I could plan my own surprise party!

Here is a round-up of the latest and greatest items that have hit the shelves these past weeks.

Enjoy!

Beak & Sons, Gluten Free Gourmet Sausage Range, RRP$6.49 – Beak & Sons have this month released their brand new range of gluten free, gourmet sausages. The range boasts 3 new flavours – traditional beef, Tuscan pork, and chicken and mushroom. The chicken and mushroom were the clear winner for me, absolutely delicious. Not fatty but still juicy and 100% yum! I was overly impressed with the other two flavours, I found them a little dry and chewy. However, Ben was a big fan of the Tuscan Pork.

Beak and Sons Sausages

Beak and Sons, Gluten Free Gourmet Sausage Range, RRP$6.49

Closer to Nature, Non-Spill Cups, RRP $various – as a breastfeeding Mother to a now 1 year old, I have often wondered when I would get my breasts freedom back and be able to be away from my little sprout for more than a few hours. Mr Max is fussy when it comes to drinking, and has refused to drink from anything that isn’t me. I have tried expressed milk, formula (several), water, goats milk, cows milk and every form of bottle, teat and cup under the sun. All to which he turned his nose up to and refused even the smallest sip. Which was frustrating and torublesome to say the least. Enter, Closer to Nature and their new range of Non-Spill Cups. Bravo to their designers as Mr Max will drink from them! His preference is an adorable blue/green straw cup with a “be kind to bees” picture. I have found FREEDOM, along with an excellent method of hydration for my little explorer. THANK YOU!

Closer to Nature, designed to keep your baby hydrated from their very first first sip, to their first big adventure.

Closer to Nature, Non-Spill Cups

Closer to Nature, Non-Spill Cups

Woolworths, Nuts About You Ice Cream, RRP$4.00 500ml – I’ve said it before and I’ll say it again, Woolworths’ ice cream game is on point. Their new range includes the delicious flavour “Nuts About You” we’re talking chocolate, nuts, caramel – all that is good. Get it in your belly!

Woolworths, Nuts About You ice cream

Woolworths, Nuts About You ice cream, RRP$4.00 500ml

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!

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!