this second attempt at making ice cream had some surprising and delicious results but is yet to be tweaked to perfection...
you'll need
an ice cream maker
600ml cream
1/4 cup creamed honey
100g macadamias, roughly chopped
1. Warm cream and honey in a saucepan over low heat until honey has melted and combined with cream. Cover and refrigerate until cooled completely.
2. Add macadamias to cream mixture and pour into ice cream maker. Churn for 20 minutes or until desired consistency.
Notes
* Although this ice cream is delicious as is, it seems to have a slightly bitter after taste so I suggest trying the following alterations (and will keep you posted of my progress with same)-
a) roast the macadamias in the oven and cool before using
b) add icing sugar, 1 tbls at a time, as the ice cream churns, tasting after each addition to control sweetness.
c) as a last resort, serve the ice cream sprinkled with a little sugar - it works!
Wednesday, October 6, 2010
hunny bunny muffins
These scrummy little muffins scream Autumn to me (even though they were created in Spring!). They are super packed with carrot - moreso than your usual carrot cake -and I reckon this qualifies them as a serving of vegetables :) And even better, they are just delish as an afternoon snack with a cup of tea!
makes 12 muffins (plus 24 mini muffins if you're lucky!)
keep for 5 days in the fridge
you'll need
1 1/3 cups vegetable oil
2 eggs, lightly beaten
2tbs honey, warmed
1 2/3 cups self raising flour
3/4 cups golden caster sugar
1 tsp cinnamon
3 cups grated carrot or thereabouts (the more carrot, the more muffins!)
1/2 cup shredded coconut
500g cream cheese, at room temperature
4 cups icing sugar
1/4 cup honey, warmed
1. Preheat oven to 180 degrees celsius and line a 12 hole muffin tray with muffin cases. If you're feeling optimistic, line a 24 hole mini muffin tray too :)
2. Combine flour, sugar and spices in a large bowl and mix thoroughly.
3. Lightly beat together oil, eggs and honey in a jug.
4. Add oil mixture, carrot and coconut to flour mixture and fold gently until just combined.
5. Spoon into muffin trays, filling each case at least 3/4 full.
6. Bake for approximately 20 minutes or until the muffins spring back when lightly touched in the centre.
7. Allow to cool in trays for ten minutes before turning onto a wire rack to cool completely. Apply a generous amount of frosting!
To make frosting -
Beat cream cheese and honey until smooth and combined. Gradually add icing sugar, beating between additions until it is a smooth consistency.
Notes
*substitute brown sugar or caster sugar for the golden caster sugar if you prefer, I like the godlen caster sugar as seems to not dissolve fully and gives a slight crunch.
*change the spices around to create a unique flavour - try adding some ground ginger or mixed spice or even ground cardamom.
* these muffins barely rise so fill them up almost to the size you want them to be when baked.
makes 12 muffins (plus 24 mini muffins if you're lucky!)
keep for 5 days in the fridge
you'll need
1 1/3 cups vegetable oil
2 eggs, lightly beaten
2tbs honey, warmed
1 2/3 cups self raising flour
3/4 cups golden caster sugar
1 tsp cinnamon
3 cups grated carrot or thereabouts (the more carrot, the more muffins!)
1/2 cup shredded coconut
500g cream cheese, at room temperature
4 cups icing sugar
1/4 cup honey, warmed
1. Preheat oven to 180 degrees celsius and line a 12 hole muffin tray with muffin cases. If you're feeling optimistic, line a 24 hole mini muffin tray too :)
2. Combine flour, sugar and spices in a large bowl and mix thoroughly.
3. Lightly beat together oil, eggs and honey in a jug.
4. Add oil mixture, carrot and coconut to flour mixture and fold gently until just combined.
5. Spoon into muffin trays, filling each case at least 3/4 full.
6. Bake for approximately 20 minutes or until the muffins spring back when lightly touched in the centre.
7. Allow to cool in trays for ten minutes before turning onto a wire rack to cool completely. Apply a generous amount of frosting!
To make frosting -
Beat cream cheese and honey until smooth and combined. Gradually add icing sugar, beating between additions until it is a smooth consistency.
Notes
*substitute brown sugar or caster sugar for the golden caster sugar if you prefer, I like the godlen caster sugar as seems to not dissolve fully and gives a slight crunch.
*change the spices around to create a unique flavour - try adding some ground ginger or mixed spice or even ground cardamom.
* these muffins barely rise so fill them up almost to the size you want them to be when baked.
ingredient of the month, october 2010 - honey!
September seemed to fly by without even getting a look in from this section so with 'flying' in mind, I have chosen honey to be ingredient of the month for October.
I think honey is such a beautiful ingredient. It offers a rich sweetness and golden colour to dishes and adds an earthy element where sugar doesn't quite hit the mark but also, it's made by teensy weesy, buzzy little fellas who are just going about their bzzzz-ness! And as far as I know, humans cannot make honey - humbling, don't you think?
I think honey is such a beautiful ingredient. It offers a rich sweetness and golden colour to dishes and adds an earthy element where sugar doesn't quite hit the mark but also, it's made by teensy weesy, buzzy little fellas who are just going about their bzzzz-ness! And as far as I know, humans cannot make honey - humbling, don't you think?
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