Ice Cream

The coffee and the fig versions of this recipe were a big hit at a recent party! I doubled the quantity and used foil BBQ trays (32cm x 26cm) to freeze it in - cover with foil when frozen.

Ingredients:
4 eggs
3/4 cup icing sugar - sifted
300mls cream

Method:
Whisk the egg yolks in a bowl until well blended.
In another larger bowl whisk the egg whites until stiff then whisk in the icing sugar a spoon at a time.
In a third bowl whisk the cream until it forms soft peaks, then fold into meringue mixture with egg yolks.
Turn into a 1500ml container, cover and freeze.

Flavours:
Vanilla - add 1 tsp vanilla essence to cream
Coffee - add 2 Tsp strong cooffee and 1 Tsp rum or brandy to mixture before freezing
Chocolate - mix 2 Tsp cocoa with 4 Tsp cold milk, warm until blended then combine with 60gm melted chocolate and fold into mix before freezing
Dried Fig and Ginger - Chop one cup of dried figs - cover with strong black chai tea til soft combine with 1/2 cup diced ginger and 1/2 tsp cardammon then blend into ice cream mix and freeze

Five Minute Bread

Lifehacker features a handy recipe for five minute bread - though to be fair, it takes a bit longer when you include the once-a-week process of making and refrigerating the dough. The link to full instructions is here. I will let you know when I've tried it.

Chocolate Mousse

6oz chocolate
4 eggs
1/2 pint cream
1 Tsp rum

Melt Chocolate.
Separate eggs.
Stir yolks into chocolate one by one, take off heat.
Beat cream and 2 tsp sugar - fold into chocolate.
Beat egg whites til stiff and fold into chocolate mix with thte rum.
Refrigerate til set.

Apple Shortcake

This is a family favourite and much easier than pastry making!
Double this recipe and freeze one before baking.

125g butter
1/2 cup sugar
1 egg
3/4 cup SR flour
3/4 cup plain flour
425g can dessert apple
1 tsp grated lemon rind
Cinammon sugar
Extra sugar

Cream butter and sugar, add egg, beat well. Stir in sifted flour in two batches. Turn onto lightly floured surface, knead lightly until smooth, divide in half, refrigerate 30 mins. Roll each piece into a 20cm round between two sheets of plastic food wrap.
Grease and line the base of a 20cm sandwich tin or pie dish. Press one circle into dish.
Combine apple and lemon rind. Spread over dough. Sprinkle with cinammon sugar.
Place second round of dough over apple mixture, press edges together.
Sprinkle extra sugar over top. Bake in moderate oven 35 to 40 mons. Stand 15 mins before serving.