Monthly Archives: July 2016

Gooseberry ripple ice cream sandwiches

Dessert Gooseberry rippleice-cream sandwhices for summer entertaining

Gooseberry ripple Ice cream sandwiches. Easy to make and easy to serve. Just the thing for summer entertaining.

 

 

The ice cream sandwich grows up.

The idea of the ice cream sandwich isn’t new – back in the 1980’s (yes ok I am very old!) I remember unwrapping small parcels of Walls vanilla and strawberry ice cream to sandwich between two thin wafers – an alternative treat to a cone. Apparently the counterpart in Scotland and Ireland was known as an ice-cream slider and in Australia a ‘cream between’. The idea was to get the ice cream to the point of perfection before eating. For me this perfection was that the ice cream should be ‘warm’, just on the point of melting, without dripping or liquefying. Quite an art, but  to my mind there is nothing worse than biting into something freezing cold.

Recently the Ice cream sandwich, ‘slider’, or ‘cream between’, appears to have made something of a comeback. But as with most comebacks they are not quite what they used to be, they have in fact transformed themselves into something appealingly  ‘sexy’, they have grown up, and are now chic, trendy and quite the smart thing to serve at a summer party. Adults, teenagers and children all love them.   Continue reading

Artichoke Pithivier

Artichoke, olive and preserved lemon ragout

Artichoke halves cooked gently in a tasty wine and cream reduction with olives and preserved lemons.

Traditionally a Pithivier is a French celebration cake for Twelfth Night.  An elaborately decorated  buttery  puff pastry encases a rich almond frangipani. Served warm with glacé fruits and sweet wine it is my idea of heaven. I have a number of recipes including one for a chocolate almond crème filling which I will share  with you in time for Christmas.

More recently the idea of encasing savoury and vegetable fillings has been  adopted  by restaurant chefs and it is quite commonplace to find such dishes as oxtail or game Pithivier on a menu. Some chefs add delicious insult to injury by encasing creamy gratin dauphinoise in rich butter puff paste!   Continue reading

White Chocolate and Coffee Roulade with a Mango Coulis

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White chocolate and Coffee Roulade with Mango

 

Roulade remains a firm favourite for summer desserts, this white chocolate roulade is a bit different and well worth adding to your repertoire.  The coffee filling adds an intensity of flavour that compliments the sweetness of the chocolate. The texture is moist and less crumbly than a traditional roulade, making it easy to slice into thin scrumptious pieces. Served  with fresh mango and a mango  basil coulis,  or other fresh summer fruits, this makes for a distinctive end to any summer party or event. Continue reading

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