Thursday, August 25, 2011

Easy Vanilla Ice cream

I was wishing for home-made Ice cream the other day and called up one of my dearest in-laws Nats. She gave me this recipe but as usual I twicked it. No you DO NOT NEED AN ICE CREAM MACHINE!!! Hope you all enjoy it as much as we did :)


500ml double cream
50g sugar
1 teaspoon good vanilla extract (or 1tbl spoon of the essence) a vanilla pod would be better
3 egg yolks

In a medium mix double cream and sugar over a medium heat, you want to warm the mixture up not boil it. In a mixing bowel separate 3 egg yolks and beat yolks well with a fork. Slowly pour warmed cream over eggs and mix the egg mixture well, pour the liquid back into the pot and continue to mix over a medium heat, until the back of the wooden spoon is covered with a nice custard mixture. You have to keep stirring to get a nice smooth mixture and to prevent a scramble egg effect. Once the spoon is coated on the back and you able to run your finger along the back of the spoon leaving a trail behind turn off the stove add the vanilla and strain the mixture with a sieve into a nice clean bowl. Allow to cool to room temperature and transfer to a airtight lunchbox. Place in freezer for 1 hour, remove ice cream and mix thoroughly till smooth again, this will help with the even distribution of freezing, at this stage you can add in honeycomb crunchie or choc chips or even raisins that have been socked in rum. Place back in the freezer a further 1 hour, by this time your ice cream should be ready, serve with wafers or fruit of your choice.

Nata's jumble egg fried rice


500g cooked drained rice (easy cook or long grain)
250g Chorizo
I medium onion finely diced
3-4 cloves garlic crushed
250g chopped mixed vegetables (carrots, peas, green beans, sweet corn, cauliflower)
1 whole red pepper thinly sliced
3 tbl spoons vegetable oil
I stock cube vegetable/chicken
1 teaspoon Mixed dried herbs (Oregano, Parsley, Thyme)
1 teaspoon smoked paprika
2 large eggs beaten
1 tsp pure butter
salt and pepper to season according to taste


In a large pot, heat 2 tbls vegetable oil slightly add onions and fry over a medium heat slowly until soft.
Add garlic and chorizo and fry until the chorizo starts to release its natural oils causing the oil in pot to turn reddish in colour.
Add mixed veg and fry slowly until vegetables are al dente approx 3-5mins.
Finally add peppers, crumble in stock cube, paprika and sprinkle over herbs.
Set pot aside off heat for final stage.

In a hot pan add 2 tbls vegetable oil and heat oil until hot, season eggs slightly with a pinch of both salt and pepper and give a final beat.
Once oil is nice and hot. pour in eggs and fry until it begins to puff up like an omelet, be careful to turn over the egg and keep it's omelet shape, fry until egg is cooked and no longer runny.
Remove from pan onto some kitchen paper to drain off any excess oil.
Chop up egg into nice bite sizes and add to rice and vegetable pot.
Give it all a good mix over a very very low heat pour over 1/4 cup of water and place 1 tsp of butter over rice, cover with a very tight lid and steam the rice for about 15-20mins there must be a waft of steam when you open the lid.
Serve with some fried chicken, salads or serve on its own with a nice salad.