Banana Bread Ice-cream

Okay, confession time.  I’m not the biggest ice-cream fan. Don’t get me wrong, I like it – a lot – it’s just that cakes and doughnuts own my dessert heart, and when I do go for ice cream I’m boring and predictable and always pick mint chocolate chip. But, I like making it. It’s easier than you’d think, you don’t need an ice-cream machine and once you get the hang of it you can really play around and experiment with weird and wonderful flavours! Like banana bread flavour 🙂

Banana Bread Ice-cream

Ingredients

  • 3 ripe (but not spotty!) bananas
  • 1 slice of toasted brown bread 
  • 2 tsp of cinnamon
  • 150 ml double cream
  • 284 ml full fat milk
  • (Handful of chopped walnuts to serve)
  1. Whisk the cream and milk together until combined.
  2. Throw all the ingredients into a blender and blitz until you get a smooth mixture.
  3. Pour the mix into a freezer proof container and then freeze, making sure to remove and stir thoroughly every 2 hours until completely frozen.
  4. Remove from the freezer for twenty minutes before serving, or pop the tub in the microwave for 30 seconds to loosen the mix.
  5. Serve in waffle cones with chopped walnuts. Yum! 🙂

Watermelon, Spinach and Halloumi Salad

It has to be said, I’m not a huge fan of salad.  I used to either leave it or just pick out all the cucumbers (…I still do that…), it’s only recently that I’ve started forcing myself to eat it more.  But here’s a salad I actually like and actually enjoy eating 🙂  It’s so easy; just spinach, lettuce, grilled cubes of halloumi and then a few cubes of fresh watermelon with balsamic vinegar.  A perfect barbecue salad 🙂

What’s your favourite salad?

Four Bank Holiday Brunches

Has anyone else forgotten what a five day week feels like?  We seem to get so many Bank Holiday weekends around this time of year that four day weeks start to feel pretty normal.  Not that I’m complaining, Bank Holidays mean more time in bed (YES), which more importantly means more time for lazy brunches (OH YES) …usually involving bacon.  Mmmm bacon.  🙂

So here are four brunches I’ve been enjoying during those blissful bank holidays.  Firstly, grilled bacon and bananas on waffles.  If you’ve never tried bacon and bananas together then you’re seriously missing out.  Sounds weird, tastes amazing.

Watermelon is hands down my favourite fruit, and my favourite thing to eat in morning when I get sick of bacon (…which admittedly is almost never).  A tip for picking the best watermelon from the supermarket is to knock it with the back of your knuckle – the hollower the sound, the sweeter the melon.  True, you’ll get a few glares – but it works.

Poached eggs, grilled bacon and waffles.  ‘Nuff said.

And lastly, Huevos Rancheros – which is basically just an excuse to have Mexican for breakfast (or use up any Mexican leftovers!).  It’s easier to make than it looks too.

What’s your go-to bank holiday brunch?  🙂

Halloumi Hash

Remember when the weather wasn’t grey and miserable and it felt like summer was literally on the doorstep banging the door down?  Yeah, good times.  Well, back then we managed to have a barbecue (the first and hopefully not the last of the year…).  We had sausages, grilled chicken, and on a whim Sunny picked up some Halloumi Burgers and – oh sweet Jesus – I suddenly remembered just how amazing the stuff is.

Cue one moody Monday lunchtime I got a craving for some halloumi and – after a quick online search – landed on a recipe I fancied.  It’s one of those meals that’d work for breakfast, brunch or dinner since it’s got a little bit of everything.  🙂

Halloumi Hash

Ingredients

  • 1 egg
  • A handful of chopped baby potatoes (how many will depend on how many you’re cooking for)
  • Diced halloumi
  • Chopped baby tomatoes
  • Chopped bacon (or lardons)
  • Spinach
  • Olive oil
  • Mozzarella balls
  1. Boil the potatoes until they’ve just started to soften, then drain.
  2. Heat up a frying pan with a little olive oil, then fry the potatoes until they start to brown.
  3. Add the bacon, then the halloumi and finally the tomatoes and spinach.
  4. Serve with a fried egg and mozzarella. Yum!

 

Hope you’re having a good week!

Marshmallow Teacake Cupcakes

Happy Friday!  How was your Easter weekend?  Did you get your fill of chocolate, or – like me – were you raiding the supermarket on Tuesday morning for half-price Easter eggs?  I found bags of Galaxy Caramel Eggs for 50p and used my arm to sweep the whole shelf into my basket.  No shame.

Anyway, hopefully you’re not too sick of chocolate (is that even possible?) – clearly I’m not, because yesterday I got a craving for cupcakes and decided to make these bad boys.  The American baking community call them Hi-Hats (marshmallow frosting dipped in melted chocolate), but to us Brits really they’re just cupcakes with a marshmallow tea cake (/poo emoji) perched on top.  I went one better and added a raspberry jam filling – just like real tea cakes.  I thought they were going to be a nightmare to make, but with a bit of strategic freezer-time, they were actually pretty easy 🙂

Marshmallow Teacake Cupcakes

Ingredients

  • 175g butter
  • 100g caster sugar
  • 2 eggs whisked
  • 225g self raising flour
  • 120ml milk
  • Raspberry Jam
  • For the marshmallow cream topping: 1 jar of Marshmallow Fluff (amazing stuff), 250g butter, 300g icing sugar
  • 250g plain chocolate
  1. Set the oven to 180. In a bowl, cream together the butter and caster sugar, then stir in the egg.
  2. Stir in the flour and milk gradually, alternating between the two until you have a light and fluffy batter.
  3. Spoon into deep cupcake cases and then bake for around 20 minutes (or until an inserted skewer comes out clean).  Allow to cool.
  4. In a clean bowl, mix together the butter, icing sugar and marshmallow fluff to create a marshmallow buttercream.  Using a piping bag, pipe a ringed “fence” on the top of the cupcake, then fill the centre with jam.  Pipe around and on top of the jam to create a peak, then place the cupcakes in the freezer to ensure the topping is set and cold enough to keep its shape when you dip it in the melted chocolate.
  5. Melt the chocolate in the microwave (or on the hob, whichever way you prefer!), then carefully dip the cupcakes – topside down – into it.  Tip: It helps if you use a cup for the chocolate rather than a bowl.  Leave the cupcakes to cool in the fridge so the chocolate can set.
  6. SCOFF.


Have a great weekend everyone! 🙂