Okay, I’m well aware that it hasn’t exactly been “Ice Cream Weather” recently (it’s been so wet and windy here in Wales the past couple of weeks that I’ve had to dig my winter coat back out of storage)… so let’s call this post aspirational, shall we? Mind you, I grew up slurping down Joe’s Icecream cwtched-up in the back of the car with my Mum and Mamgu parked up on the front in Mumbles in the dead of winter so I can’t say the weather’s ever really stopped me, so…
Don’t ever let anyone tell you that making ice cream is difficult – or that you need a special machine to do it – because they’re having you on (and trying to stop you from creating your own never ending supply of the good stuff…). There are a lot of complicated recipes out there that involve creating the custard base with eggs, or stirring the mixture every hour as it freezes (ugh)… but this recipe? It’s EASY. Too easy, in fact. All you need is some double cream and condensed milk, and with some restrained whipping you’ll have yourself a simple ice cream base that freezes like a dream (no need to break your wrist when it comes to scooping!) and can be flavoured any way you like it.
Since the weather’s been a bit… autumnal, I added some marshmallow fluff and toasted marshmallows to mine to make this Toasted Marshmallow Ice Cream – which I bet would be absolutely awesome served up between two cookies as a kind of Smores Ice Cream Sarnie. Yum! 😉
Toasted Marshmallow Ice Cream
- 600ml double cream
- 400ml sweetened, condensed milk
- 100g marshmallow fluff
- 200g large marshmallows (plus a few more to serve!)
- This recipe is so easy, it’s practically criminal. To make the ice cream base – grab a mixing bowl and whip up your double cream (whip it good) until it’s nice and thick and forming stiff peaks (if the cream becomes foamy and starts to separate then you’ve whipped too much!).
- Pour in the marshmallow fluff and condensed milk and whip until everything’s combined.
- Next, toast your marshmallows. It’s completely up to you how you do it; you can either pop them in the oven under the grill until they start to brown and bubble, or you can (carefully!) scorch them with a blow torch. Set them aside for a few minutes to cool down – then mix them into your ice cream!
- Pour the ice cream into tubs, then freeze for at least five hours. Serve up in cones, or between a couple of cookies (yum!) or over grilled peaches with a couple of scorched marshmallows and toasted nuts on top. 🙂
Have a great week! ♥
It was my Dad’s birthday a couple of weeks ago and so – of course – I baked him a cake. He’s a big fan of coffee and walnut cake, and so I decided to bake him one of those – but fancied levelling up the flavours a little. I have a candle in my kitchen called “Coffee Break” (a TK Maxx bargain!) that I like to burn in the morning while I’m making breakfast or cleaning; I’m one of those weirdos who doesn’t drink coffee but absolutely LOVES the smell of it. Anyway, this candle smells like an American Coffee Shop in the best kind of way; it gives off a kind of nutty, syrupy, dark roast smell and I love it! I kind of gave myself the challenge of making the cake taste like that candle smells – which is a very weird thing to do, I know – but I think I kind of pulled it off! I added in a good glug of maple syrup and some brown sugar and that seemed to do the trick! Nutty, syrupy, coffee(-y) – it’s the perfect bake for Father’s Day! 🙂
Coffee, Maple and Walnut Cake
- 2 eggs, whisked
- 2 egg whites
- 150g butter
- 150g ground walnuts (just blitz them in a blender until they look like wet sand)
- 50g dark brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp maple syrup
- 100g self raising flour
- 75ml milk
- 2 tbsp coffee granules
- 50g ground walnuts
- 200g salted butter
- 400g icing sugar
- Set your oven to 170°C and grease and line a small, round, spring-form cake tin (less than 20cm).
- In a large bowl, cream together the butter and brown sugar, then pour in the eggs and egg whites. Mix until well-combined and fluffy.
- Next, warm the milk in the microwave and mix in the coffee granules. Leave the coffee mixture to cool before stirring it into the batter (you don’t want to scramble the eggs!). Stir in the maple syrup.
- Next, sift all the dry ingredients together in a separate bowl (that’s the flour, salt, baking powder and ground walnuts), then gradually add the mixture to the batter – stirring until well-combined.
- Pour the batter into the cake tin and bake for 50 minutes – or until an inserted skewer comes out clean. Leave to cool.
- Once the cake has cooled, carefully slice into two or three layers (depending on how dab-handed with a knife you are!). Sandwich the layers together with buttercream, then ice the cake with whatever you’ve got left. Sprinkle with ground walnuts and decorate with whole nuts and fresh flowers. 🙂
Happy Father’s Day to all the Dads out there, but mostly to my awesome Dad. ♥
I’m a pasta FIEND, but I hardly ever get to make it at home because Sunny’s not a fan (I know, what the hell did I marry???). My absolute favourite pasta dish is Spaghetti Pomodoro, which most people would label the most boring thing on the menu – but you know what? I love that it’s simple. It’s pasta in its purest form and throws the focus on the quality and flavour of each ingredient. Sweet tomato sauce, spaghetti, fresh basil and mozzarella (…the best bit!). I love it! It’s my go to whenever I’ve got a craving for some fresh pasta.
Last week, Sunny was away with work which meant I had a couple of days to get my pasta fix in. I saw the idea for these fried tomato and mozzarella balls on Pinterest and just had to give them a go and see if they could level up my basic pomodoro. I mean, deep fried mozzarella, amiright? Yuuuuuuuuum.
Spaghetti with Fried Tomato and Mozzarella Balls (serves 2)
For the balls:
- 125g of Mozzarella Pearls
- 220g of Cherry Tomatoes (I used about 20 piccalo tomatoes)
- 1 egg, whisked
- plain flour
- 100g breadcrumbs seasoned with salt and pepper
- Vegetable Oil
- Kebab Skewer
For the sauce:
- 1 tbsp Olive Oil
- 200ml of Tomato Passata
- 1 clove of Garlic, minced
- Tomato Pits, salted
- Fresh Chopped Basil
- 1 tsp of Maple Syrup
- Chopped Basil
- Enough Spaghetti for 2
- (More cheese, if you’re a total glutton like me 😉 )
- Cut the tomatoes in half and scoop out the pits (set them aside, they’re going to go into the sauce later!). Fill each tomato with a mozzarella pearl and then set them aside.
- Heat up the vegetable oil in a deep saucepan (you’ll know it’s ready for frying when you can drop a small bit of bread into it and see it fizzle). Batter up! Create a bit of an assembly line with the whisked egg, flour and breadcrumbs in separate bowls. Take one of your filled tomatoes and skewer it with one of the kebab skewers (it’ll keep everything together for the next step). First, coat it with a little flour, then dunk it into the whisked egg, and finally coat it with breadcrumbs. Deep fry each ball until golden brown, removing each one from the skewer as you go along.
- To make the sauce, heat up your olive oil in a saucepan on a medium heat. Fry the garlic for a minute (careful not to burn it!) and then pour in both the tomato passata, pits and fresh basil. Pour in 1 tsp of Maple Syrup – sounds ridiculous, right? But trust me, it’ll take away the acidic taste from the tomatoes.
- Simmer for twenty minutes, then season and serve with the fried tomato, fresh basil, mozzarella balls and spaghetti.
Have a magnifique week! 😉
I feel like baking’s been on the back seat for a lot of this year; I’ve been so busy the past few weeks that just getting dinner on the table (/my lap… TV’s just been too good) has been a struggle. I just haven’t had time to batter up and whip up something sweet. Last weekend though, I had a little window and instead of just scrolling or snoozing through it, I decided that I wanted to bake something fuss-free that would perk up my mid-morning cuppa come Monday – and this is what I came up with.
This Strawberry Picnic Cake is one of those bakes that looks super fancy but actually involves barely any effort – if you’re a dab hand with a wooden spoon and can slice a strawb, then you’ve got this. Texture-wise, it’s a cross between a brownie and an angel slice – with a gooey layer of fresh strawberries (and some raspberries thrown in for a sour edge) sandwiched between a soft, pink sponge. Once it’s sliced up and dusted with a little icing sugar, it makes for a cute little lunchbox pick-me-up, or would be the perfect treat to pack in your picnic basket (…along with a little tub of fresh cream, obviously!) – if the weather ever perks up… 🙂
Strawberry Picnic Cake
- 150g Ground Almonds
- 150g Salted Butter
- 100g Caster Sugar
- 150g Self Raising Flour
- 2 eggs (whisked)
- 300g Strawberries (sliced)
- 50g Raspberries
- A few drops of pink food colouring
- Icing Sugar to dust
- Grease and line a deep, rectangular baking tray and set your oven to 180°C.
- Grab a mixing bowl and pour in all the cake ingredients except the strawberries and raspberries – hold those back! Stir everything together to make a thick, lumpy, pink batter.
- Pour half of the batter into your baking dish and spread it out into all the corners. Create a sandwich layer by topping the batter with the strawberries and raspberries, then smooth over the remaining batter.
- Before you pop the cake in the oven, add a neat layer of evenly spaced sliced strawberries on top – one for each slice (I cut nine slices).
- Bake for 30 minutes, then leave to cool before slicing.
- Finish with a dusting of icing sugar and serve with cream. 🙂
Have a lovely week everyone! 💕
Oh hey, would you look at that, Monday swung back around. *eyeroll* Although actually, I’m kind of relieved. It’s been a busy couple of weeks in the Cwtch household; Sunny’s been travelling non-stop with his work, I’ve pretty much been chained to the computer and then last Friday, Bungle went into the vets for an “operation” – if y’know what I mean – which meant a whole weekend of staying in and keeping his head out of his crotch. Fun times! So, needless to say, we’ve been kind of running on empty – as have a lot of people I’ve spoken to. It’s funny; it seems like the crossover between March and April’s been a little manic for everyone.
I had one of those blue days last week where everything just got on top of me and I needed to take ten. Usually when that happens I like to do a little baking to de-stress, but I wasn’t in the mood to do anything too complicated. Sometimes, it’s nice to go back to the basics and bake something easy but satisfying. Turns out we had a whole punnet of blueberries sitting in the fridge (they were supposed to be for porridge, but it had been Frosties kinda week…) and so I thought I’d whip up some Blueberry Muffins to see me through the rest of the week! They’re stupidly simple and adapted from a recipe I found on the Red Magazine website just before Christmas – except that my batch have a little cinnamon and some extra crunch with the added granola and demerara sugar topping. Yum!
Feeling Blue-Berry Muffins (makes 12)
- 100g caster sugar
- 150g butter (room temperature)
- 1/2 tsp cinnamon
- 2 eggs
- pinch of salt
- 250g self raising flour
- 100ml milk
- 200g blueberries
- 50g granola (click here for my recipe)
- 50g demerara sugar
- Set your oven to 180°C and line a muffin tray with lightly greased cases (I like to use the 1 calorie spray because it makes things easier 😉 ).
- In a mixing bowl, cream together your butter and caster sugar – then beat in the eggs until the mix is nice and fluffy.
- Next, gently fold in the flour little by little – alternating with the milk. Finally, stir in the blueberries (I like my muffins gooey and full of fruit, so I used a loooooot of blueberries, but feel free to dial it back a little if that’s not your jam), cinnamon and salt.
- Spoon the mixture into your muffin cases, then sprinkle each one with a generous helping of granola and demerara sugar. Bake for 20 minutes.
Have a great week! 🙂