Birthday Week – Part 2
[…] did however, muster the energy to make Baked Alaska with all of the Gelupo ice cream stashed in our freezer (in case of emergency of course). Baked Alaska Birthday Cake […]
[…] did however, muster the energy to make Baked Alaska with all of the Gelupo ice cream stashed in our freezer (in case of emergency of course). Baked Alaska Birthday Cake […]
[…] the photo finish I was after. And the bad luck continued. I ran out of cream cheese (who runs out of cream cheese when testing cheesecakes?). The boys helped themselves […]
[…] is equally brilliant) Don’t think this book lacks desserts. There are many. But this ice cream in my opinion wins. It has no fussy custard base but still creamy, rich, […]
[…] the only thing that beats a chocolate chip cookie is a chocolate chip cookie ice cream sandwich. This summer’s discovery of my newest chocolate chip cookie recipe — the ideal […]
[…] and wrapped in a tortilla. I always like to have a little extra hot soured cream on the side to dollop on top. If you want to avoid dairy, the […]
[…] cater, it poses issues. You see, I’m very greedy and certainly not the demure hotel cream tea type – I like an opulent overflowing table of delicacies. And I want […]
[…] your mouth, has a slightly crisp edge and is adorned with a healthy amount of cream and fruit. In the early 70’s she lived next door to an Australian who […]
[…] purest) tahini you can find (we used this one), and do not over whip the cream even for a few seconds as the parfait texture will be tough and not […]
[…] But it was not until September, when no.4 turned two, that I added a coffee cream cheese icing – a well known flavour marriage made in heaven. Don’t be perturbed […]
[…] and not waste any precious sourdough. This was inspired by the bread and butter ice cream I made for one of my early Supper Clubs in collaboration with The Dusty […]
[…] feel the need to beautify it for tea or dessert, dollop on some maple whipped cream, and a sprinkling of cinnamon or chopped nuts and hey presto! A beauty. Note: […]
[…] times like these. This one bowl chocolate cake, reminiscent of the quintessential All American soured cream cake of my youth has had a next generation upgrade with a twist of […]
[…] but you can also scoop it straight out of a container or tin into ice cream balls. (If you decide to scoop rather than slice there is no need to […]
[…] but you can also scoop it straight out of a container or tin into ice cream balls. (If you decide to scoop rather than slice there is no need to […]
[…] but you can also scoop it straight out of a container or tin into ice cream balls. (If you decide to scoop rather than slice there is no need to […]
[…] a lid. This will keep for about a month in the fridge. Green Goddess Sour Cream 100g of fresh soft herbs. I like a combo of basil, tarragon, parsley, dill, […]