Once you’ve tried home-made ice-cream, you’ll find it hard to go back to shop bought!
Raspberry ripple is a British classic and a favourite of both adults and children alike, but you can have fun experimenting with other flavours too.
Ingredients:
- 568ml carton of double cream
- 300ml milk (full-fat is best)
- teaspoon vanilla paste
- 6 egg yolks
- 50g caster sugar
- 5 tablespoons raspberry sauce (shop-bought or home-made)
- 1 tablespoon icing sugar
Using a heavy based pan, heat the cream, milk and vanilla paste until the mixture has almost reached boiling point.
Use an electric mixer to beat together the egg yolks and sugar until they reach a thick and creamy consistency.
Pour the hot cream liquid onto the egg yolks and sugar, whisking thoroughly the whole time.
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A recent survey of Britain’s favourite meals by a major supermarket chain revealed that although as far as Brits are concerned you can’t beat a Sunday roast, we’re actually a rather cosmopolitan lot, with foreign food making up the rest of the top five.
The inclusion of the Sunday roast in the number one spot is hardly a surprise as it is a well-known favourite and furthermore it fits the growing fashion favouring the return of sit-down, home-cooked family meals.
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Risotto is an Italian rice dish made with Arborio or risotto rice, which releases starch to give a rich, creamy texture.
It is usually cooked on the hob but some recipes go in the oven.
It combines well with a number of ingredients but this recipe is ideal for using up roast chicken leftovers.
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Afternoon tea is a great British tradition undergoing something of a revival at the moment.
Start with good quality tea, made from tea leaves rather than bags, the way your grandmother used to do it.
Then add some finger sandwiches cucumber, smoked salmon and egg mayonnaise make a great selection.
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Order these in a restaurant, if you dare!
Beluga Caviar
These tiny, black fish eggs are considered a delicacy.
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Proving they are not just for Christmas, perfect roast potatoes and wonderfully in-season brussel sprouts are fine winter fare with just a little care.
People are fussy about their roast potatoes and kids are always disdainful of sprouts, but get it right and you’ll keep everyone happy.
Quantities serve 8-10.
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One pot cooking makes life simple, both by minimising time spent washing up and by offering flavoursome, healthy and complete meals perfect for sharing.
Serve straight from stove to table in an attractive pot and consider a simple salad or some crusty bread to add interest.
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Author
David
