Food and Drink

Summer Teatime Recipe

Wild Strawberry Profiteroles Recipe

Wild Strawberry Profiteroles

This gorgeous profiterole recipe is perfect for garden parties or an elegant dinner party dessert. 

This summer recipe has been created by Bonne Maman.

Ingredients for the filling

250g tub mascarpone cheese
175ml ready-made chilled Crème Anglaise or Vanilla Custard
4 generous tbsp Bonne Maman Strawberry & Wild Strawberry Conserve
200g mixed fresh summer fruits
Icing sugar, to dust

Ingredients for the choux pastry

60g strong plain flour
50g unsalted butter, diced
2 large eggs

 Method

1. Heat the oven to 200°C, fan oven 180°C, gas mark 6. Line 1 or 2 baking sheets with baking parchment.

2. To make the pastry, sift the flour onto another sheet of parchment. Put the butter in a small saucepan with 150ml cold water. Heat gently until the butter has melted, then bring to the boil. When the liquid is bubbling furiously remove the pan from the heat and pour in all the flour off the paper. Beat with a wooden spoon until the flour has been blended into the liquid. Gradually beat in the eggs until the mixture is a thick, smooth and glossy paste.

3. Drop tablespoons of the choux paste onto the baking sheets, leaving about 2.5cm between them.

4. Bake the choux buns for 25 – 30 minutes or until golden and crisp. Turn off the oven, make a small slit in each bun and return to the oven for a further 2-3 minutes to dry out. Cool on a wire rack.

5. Meanwhile, put the mascarpone in a bowl and gradually beat in the custard until smooth.

6. Meanwhile, put the mascarpone in a bowl and gradually beat in the custard until smooth.

7. When ready to serve, halve the profiteroles and put 1 tsp of conserve in the bottom of each one. Fill with the mascarpone custard and top with a mixture of fruits. Replace the tops and dust with icing sugar. Serve straight away.

Cook’s Tips

1. The choux buns can be made ahead the day before and kept in an airtight container.

2. The conserve, mascarpone custard and fresh fruit combination is also a great filling for shop bought meringues or pastry tartlets.

For more Bonne Maman recipes visit www.bonnemaman.co.uk

Chocolate Brookies Recipe

Butlers Brookies

Butlers Brookies

Irish family-owned chocolatiers Butlers Chocolates, have developed a deeply decadent cookie and brownie.

A delicious tea time treat, enjoy it with a cup of tea or cappuccino coffee.

Ingredients for the Cookie Layer

110g butter, softened
110g light brown soft sugar
50g caster sugar
½ teaspoon vanilla extract
1 egg
155g plain flour
 
½ teaspoon salt
Teaspoon bicarbonate of soda
170g Butlers 40% Milk Chocolate, roughly broken/chopped

Ingredients for the Brownie Layer

250g caster sugar
180g butter
180g Butlers 70% Dark Chocolate
3 eggs
110g plain flour

Method to Prepare the Brookies

1. Preheat oven to 180°C, Gas Mark 4. Grease and line a 20 x 30cm, deep baking dish.

Method for the cookie layer

1. Beat the butter, brown sugar, sugar and vanilla extract together in a large bowl until creamy. Add the egg; beat until light and creamy for about 2 minutes.

2. In another clean bowl, whisk together sieved flour, salt and bicarbonate of soda. Gradually stir flour mixture into the butter mixture until the dough is combined.

3. Stir the roughly chopped Butlers 40% milk chocolate into the dough. Spread the dough into the bottom of the prepared baking dish and cover completely.

For the brownie layer

1. Melt the butter and chocolate on a low heat.

2. Hand whisk the sugar and eggs until well combined and pale in colour. When the chocolate mixture has cooled, add to the sugar and egg mixture and stir together.

3. Sift the flour into the bowl and then mix all of the ingredients together. Pour over the cookie base.

4. Bake in the preheated oven for about 30 to 35 minutes, until a skewer inserted into the centre of the Brookies mixture comes out clean.

5. Cool completely before cutting into squares.

For information about Butlers Chocolates click on www.butlerschocolates.com

Summer Cheesecake Recipe

New York Baked Cheesecake

New York Baked Cheesecake

Crazy Jack, the home of organic dried fruits and nuts, are encouraging people to ‘go organic’ to help protect both our wildlife and environment, as well as to be kinder to ourselves.

This delicious New York style cheesecake recipe includes Crazy Jack Pumpkin Seeds and Sultanas, and makes a lovely fresh family dessert.

Ingredients

150g digestive biscuits
75g butter, melted
25g Crazy Jack Pumpkin Seeds
500g cream cheese
150g mascarpone
200g caster sugar
2 tsp vanilla essence
4 medium eggs
100ml double cream
100g Crazy Jack Sultanas
Fresh berries to serve

Method

1. Preheat the oven to 170°C, gas mark 3. 

2. Remove the base of a 21cm springform cake tin. Place a sheet of baking parchment over it and top with the ring of the tin and seal shut.  Trim off excess parchment around the outside.

3. Place the biscuits in a food processor and blitz to give fine crumbs, stir in the butter and pumpkin seeds and press into the base of the cake tin.  Chill while you make the filling.

4. Whisk the cream cheese, mascarpone, sugar, vanilla essence and eggs together until just combined and smooth, stir in the cream and sultanas and pour into the tin.  Place the tin on a baking tray and bake for 30 minutes. 

5. Increase the oven to 180°C, gas mark 4 and cook for a further 35-40 minutes until just turning golden but the centre still has a slight wobble.  Turn off the oven and leave the cheesecake inside until cooled.  Chill overnight. Top with fresh berries to serve.

Preparation: 20 minutes plus chilling

Cooking time: 1 hour 10 minutes

Serves 8-10

For further information and recipes visit www.crazyjack.co.uk

British Lion Eggs Recipe

Tom Daley’s Sabayon 

Sabayon by Tom Daley

British Lion eggs have teamed up with Olympic diver, Tom Daley to create this delicious summer dessert.

Perfect as an easy dinner party dessert or a garden party treat.

Ingredients

• 60g caster sugar
120ml marsala
4 large British Lion egg yolks
½ tsp vanilla bean paste
300g strawberries, quartered
225g raspberries
1 tsp rosewater
6 almond biscuits (such as Jules Destrooper)
A pinch of sugar

Method

1. Mix the berries together with a pinch of sugar and the rosewater and set aside to macerate.

2. In a large heatproof bowl, whisk together the egg yolks and caster sugar for a couple of minutes until pale and fluffy. Mix in the marsala and vanilla bean paste bit by bit then place the bowl over a pan of simmering water (make sure the bottom of the bowl does not touch the water otherwise you will get scrambled eggs!) and whisk for 5-10 minutes until the sauce is warm, pale, thick and mousse-like.

3. Divide the berries between 4 glass bowls and pour the sabayon sauce over the berries and top with the almond biscuit. Serve immediately.

Serves: 6

Preparation time: 5 minutes

Cooking time: 10 minutes

For more British Lion Egg recipes visit www.eggrecipes.co.uk  

Coworth Park Recipe

Milk Chocolate Tart

Milk Chocolate Tart

This stunning Chocolate Tart recipe has been created by Adam Smith, Executive Chef at Restaurant Coworth Park.

Step 1 – Sweet pastry

Ingredients

140g icing sugar
45g ground almonds                 
3g salt
200g butter
68g egg yolk                                               
80g bread flour (1) sifted
250g bread flour (2), sifted

Method

1. Beat the icing sugar, ground almonds, salt and butter together in a large bowl until white.

2. Slowly add the egg yolks that have been allowed to get to room temperature.

3. Then slowly add the first batch of sifted flour (1) in stages.

4. Once combined, then add flour (2) in two stages and bring together.

5. Allow the mix to rest for an hour in the fridge.

6. Next, take an 8 inch tart ring and grease with a very small amount of vegetable oil.

7. Roll the pastry to 5mm thickness and line the ring, ensuring to get all the sides perfectly straight. 

8. Chill for 20 minutes in the fridge and trim the top of the ring flat with a sharp knife.

9. Line the tart base with Clingfilm and baking beans, blind baking the tart for 15 min in the oven at 165°C. 

10. After 15 minutes, remove the Clingfilm and beans and bake the tart case for a further 8 min until cooked

11. Allow the tart case to cool before removing it from the tart ring

Step 2 – Milk chocolate tart mix

Ingredients

450g Milk chocolate (minimum 36% cocoa solids)
225g Whipping cream
40g Butter

Method

1. Melt the chocolate Au Bain Marie over hot water

2. In a separate pan, bring the cream and butter to the boil, then pour over the chocolate

3. Slowly fold the two components together and then blend with a stick blender to ensure it is velvety smooth.

4. Once at around 35°C in temperature, pour into the cooked tart case and allow to set at room temperature for a couple of hours. (Top tip is not to put the tart into the fridge) 

Step 3 – Cocoa glaze

Ingredients

50g cocoa powder, sifted
120g water
150g sugar                                             
85g whipping cream                               
10g gelatine leaves, soaked (bronze)

Method

1. Place the cocoa powder, water, sugar and cream into a pan and bring to the boil

2. Add the gelatine and whisk until dissolved, pass through a fine sieve

3. Cool down to 35°C in an ice bath

4. Then pour a very thin layer on top of the set milk chocolate tart and allow to set

5. Your milk chocolate tart will then be ready to enjoy!

Serves 6-8

Cook’s note

Please note, this recipe contains nuts, always check first for allergies with guests before serving

For details about the Restaurant at Coworth Park visit www.dorchestercollection

Lyndey Milan Recipe

Mango Sorbet 

Lyndey Milan

Recipe and video by Lyndey Milan

This month we have a delicious recipe for Mango Sorbet by Australian TV chef and author, Lyndey Milan. 

A delicious and cool dessert with gorgeous mangos. You can either prepare it in an ice cream maker, or set it in your freezer. 

An easy dinner party dessert, scoop it into elegant glass bowls and decorate with fresh raspberries.

“Nothing says summer in Australia more than fresh mangoes,” says Lyndey. “And what is better than a mango sorbet?

“This mango sorbet recipe is so simple. Make it with mango and decorate it with your favourite seasonal fruits.”

Try this tasty recipe with easy to follow step-by-step instructions and watch the video so you can cook along with Lyndey. 

Mango Sorbet Recipe
by Lyndey Milan

Mango Sorbet by Lyndey Milan

Ingredients 

½ cup caster sugar
2 (500g) large fresh mangoes, peeled
1 teaspoon lemon juice
Raspberries to decorate

Method

1. Add ¼ cup (60ml) water and sugar to a small saucepan, heat over medium heat, stirring to dissolve the sugar and bring to the boil. Remove from heat and pour into a heat resistant jug. Allow to cool.

2. Purée mango flesh in a blender until smooth.

3. Combine mango, lemon juice and sugar syrup in a bowl.

4. Refrigerate for at least 2 hours or until chilled.

5. Attach the scraper paddle and thermal ice cream bowl to a planetary ice cream mixer. Set the mixer to fold/kneading setting, attach splash guard and pour the chilled sorbet mixture into the bowl.

6. Churn mixture for 10 minutes or until desired consistency is reached. Best eaten immediately and served with sticky coconut rice.

7. For dinner parties serve in elegant glass bowls and garnish with raspberries or seasonal fruit.

Freezing information

The sorbet keeps for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

Lyndey’s Note

Replace mango with seasonal fruits: passionfruit, peach, nectarine, plum, lemon, lime, watermelon and pear

Churn Free Alternative

If you don’t have an ice-cream machine, place purée in a chilled baking dish. Freeze until almost solid, cut in squares then put in food processor or blender until smooth. Refreeze.

Now Watch the Video

Click on arrow to watch

For more Lyndey Milan recipes and information on her TV shows and hosted tours go to www.lyndeymilan.com

Join Lyndey on her colourful Morroccan Culinary Tour from 16th – 27th April 2020.

Lyndey Milan Moroccan Holiday

This fabulous tour gives you the chance to explore Rabat, discover the centuries-old history of UNESCO sites Meknes and Volubilis, get lost in the maze (figure of speech) of Fes alleyways, bivouac in the desert, ride a camel, lounge on Berber rugs, relax by the sea in Essaouira, ride a mule in the Atlas Mountains, and visit the food markets in Marrakech.

Book your tickets now!

Click here for full information

Irish Beef Recipe

The Ultimate Irish Steak Sandwich

Borde Beef Steak Sandwich

Chef Terry Edwards, known for his best-selling book Feeding Friends, has created a recipe for The ultimate Irish Steak Sandwich with marmite mushrooms and pan juice mayonnaise that will make you appreciate the humble sandwich like never before!

Succulent and flavoursome steak slices are paired with sweet onions, a peppery cheese sauce and a spread of English mustard to create a truly sensational lunch or dinner. 

Irish Beef sets the benchmark for high quality beef worldwide. Sustainable and nutritious, exemplary farming standards coupled with a diet of nutrient-enriched grass creates a final product with heightened levels of Vitamin A, carotene and Omega 3 fatty acids, as well as superior marbling and tenderness.

Ingredients

2 Irish Sirloin steaks, about 300g each
Splash of vegetable oil
2 onions, thinly sliced
4 large field mushrooms, thickly sliced
1 tablespoons of mayonnaise
1 tablespoons of Marmite
2 medium ciabattas or baguettes
English mustard, for spreading
Salt and freshly ground black pepper

Ingredients for the Cheese sauce

50g butter
50g flour
1 tbls English mustard
150g medium cheddar cheese grated
150ml beer

Method

1.  In a medium saucepan melt the butter and add the flour, cook this mix for a minute or so before slowly adding the beer while whisking continuously… then gradually add the cheese while off the heat, finishing the sauce with the English mustard and good hit of black pepper. Set aside until ready to use.

2. Season the steaks well with salt and pepper on both sides. Heat a splash of oil in a frying pan over a medium heat and fry the steaks for about 2 minutes on each side for medium.

3. Remove the pan from the heat and the steak from the pan and allow to rest for 5 minutes. In your steak cooking pan once cooled add the mayonnaise and mix with the cooking juices and set aside in a bowl until ready to use.

4. In a separate pan fry the onions for 2 minutes then add mushrooms until cooked before adding your tablespoon of marmite mixing well and then setting a side.

5. Take each ciabatta or baguette and slice lengthways (leaving a ‘hinge’ on one side). Remove the doughy centre from each baguette (this can be kept to make breadcrumbs).

6. Once the steaks have rested, trim away any fat and cut into thick slices. Open out each baguette and use to mop up any juices from the chopping board – it’s too delicious to waste!

7. Spread one side of each ciabatta or baguette with pan juice mayonnaise and the other with the beer cheese sauce before topping with the fried onions and mushrooms and steak slices.

Serves 2 for lunch with green salad

This recipe has been created by Chef Terry Edwards for Bord Bia, the Irish Food Board.

For more information about Bord Bia click on www.bordbia.ie

Vegetable Paella Recipe

Vegetable Paella with Stuffed Green Olives

Vegetable Paella

Crespo Olives have created a simple vegetarian “paella” that you can make in the comfort of your own home.

Packed full of vegetables including Crespo Stuffed Green Olives in Brine, this is a great meat-free recipe for everyone to enjoy.

Ingredients

1 tbsp olive oil
1 onion, chopped
1 red pepper, diced
250g paella rice
Large pinch saffron
½ tsp smoked paprika
227g can chopped tomatoes
800ml hot vegetable stock
75g Crespo Stuffed Green Olives in Brine, halved
400g can butter beans, drained and rinsed
150g trimmed green beans, cut into 3

Method

1. Heat the oil in a frying pan and fry the onion and pepper for 4-5 minutes until golden.  Stir in the rice, saffron and paprika and fry for 1 minute. 

2. Stir in the chopped tomatoes and half the stock and cook gently for about 10 minutes until most of the liquid has been absorbed.

3. Stir in the remaining stock, olives, butter beans and green beans and cook gently for a further 10-15 minutes or until the rice is tender and the liquid has almost all absorbed.

Serves 4

Cooks Tip:

For a non-vegetarian option, fry diced chicken with the onions and add cooked tiger prawns in at the end.

Crespo Olives are available from major stockists nationwide including Tesco, Waitrose and Ocado, as well as from independents.

Average retail price for jars is £1.49 and pouches are £1.00.

For more information about Crespo Olives visit www.crespo-olives.co.uk

Olive Pitta Bread Recipe

Olive & Rosemary Pitta Breads with Black Olives Greek Style

Olive and Rosemary Pitta Breads

These fun to make Olive & Rosemary Pitta Breads make a great sharing dish for the summer and work well with Crespo Greek Olives Marinated with Feta.

You can also serve them up with your favourite dips. 

Ingredients

250g strong white bread flour
7g sachet dried yeast
½ tsp salt
50g Crespo Pitted Dry Black Olives, chopped
3 sprigs rosemary, leaves finely chopped
2 tsp olive oil

Method

1. Place the flour, yeast, salt, olives and rosemary in a large bowl or the bowl of a food mixer fitted with a dough hook. Gradually mix in 160ml hand hot water and the oil to give a sticky dough. 

2. Knead for 8-10 minutes until smooth.  Transfer to a large greased bowl, cover with clingfilm and leave to prove for 1 hour or until doubled in size.

3. Preheat the oven to 230°C, gas mark 8. Place a large baking tray to preheat.

4. Knock back the dough and divide into 6 even pieces.  On a floured surface, roll each into an oval shape approx. 16cm long.

5. Dust the baking tray lightly with flour and add the pittas, spacing them apart a little.  Bake for 5-8 minutes until puffed and golden.

6. Wrap in a clean tea towel straight away to cool down.

Cooks Tip

Try swapping 100g of the white flour for wholemeal bread flour.

The pitta breads are delicious served with houmous or filled with your favourite dips.

Preparation time: 20 minutes plus proving

Cooking time: 5-8 minutes

Makes 6

Crespo Olives are available from major stockists nationwide including Tesco, Waitrose and Ocado, as well as from independents.

Average retail price for jars is £1.49 and pouches are £1.00.

For more information about Crespo Olives visit www.crespo-olives.co.uk

Sixtyplusurfers Competition

Win Gregory’s Tree Fruit Twists

Gregory's Tree Fruit Twists

Sixtyplusurfers has teamed up with Gregory’s Tree to offer two lucky readers the chance to win a box of delicious Gregory’s Tree Organic Blueberry and Raspberry Fruit Twists.

Gregory’s Tree is a tasty fruit twist snack bar which is free from dairy, gluten and wheat and made with 100% organic ingredients.

Gregory's Tree Fruit Twists

Each Gregory’s Tree Blueberry and Raspberry Double Twist bar bursts with fruity flavour as each is made from pure organic fruit, which is gently heated and pulped to give it that extra tasty twist.

They’re naturally great tasting being only 60 calories a pack and one of your recommended five a day portions of fruit and veg.

Gregory's Tree Fruit Twists

Gregory’s Tree fruit twist bars – for people who live life with a twist.

Gregory’s Tree fruit snack bars are available in 250 coffee shops and delicatessens in London including Partridges of Chelsea, Sourced Market and Fusion Leisure. 

National distribution is handled by Tree of Life and online retail is through Amazon Prime via www.gregorystree.com

Gregory's Tree Fruit Twists

Richard Moore, Founder of Gregory’s Tree explains, “I love snacks but couldn’t find one that was healthy, great tasting and gave me a long-term energy boost. Everything was fig, cereal or nut-based and I wanted something more.

“I wanted something that had all the flavour and goodness of fruit with the ease of snacking. I wanted a snack that gave me a lasting pick-me-up, or to ‘Beat the Dip®’ as we call it.

“We have spent nine months developing our product and are delighted with the taste and product benefits of the Gregory’s Tree Blueberry & Raspberry Organic Fruit Twists. 

“Each bar is 18g of fruit goodness that looks great and tastes great.  And because Gregory’s Tree snack bars are all fruit, the natural fructose gives you a sustained energy release, unlike the quick burning empty calories found in biscuits, cakes and chocolate.”

For more information about Gregory’s Tree click on www.gregorystree.com

For Your Chance to Win

Just tell us how many calories are in each Gregory’s Tree pack?

     a) Only 60 calories
     b) Only 70 calories
     c) Only 80 calories
     d) Only 90 calories

To Enter the Competition

Tell us how many calories are in each Gregory’s Tree pack? Then send in your answer together with your full name, postal address and telephone number
to the Sixtyplusurfers email address
as shown below:

sixtypluscomp@hotmail.co.uk

* Please label your entry
Gregory’s Tree Competition

* This Competition is open to our
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will not be shared by third parties
and will be deleted after the prize
draw has been made

Pear & Prosciutto Tart Recipe

South African Pear, Gorgonzola and Prosciutto Tart

Pear & Gorgonzola Prosciutto Tart

This year the South African campaign focuses on ‘Doing Good with South African Fruit’, which highlights the exceptional taste; ethical reasons for buying it; seasonality and the exclusive varieties produced.

There is an emphasis on supporting the battle against current UK issues such as obesity and food waste, particularly through this season’s recipes and social media activity. Varieties of apple and pear are now available in UK stores until October. They’re available while European fruits are out of season.

This recipe has been created by Nicola Millbank also known as ‘Milly Cookbook’, using beautiful South African pears.

Ingredients

1 sheet of shortcrust pastry
2 eggs
100ml of double cream
1 South African pear, peeled and diced
50g of gorgonzola, ripped into pieces 
4 rashers of prosciutto 
Salt and Pepper
Fresh herbs of your choosing for garnish

Method

1. Preheat the oven to 190°C fan

2. Lay the shortcrust pastry over a non-stick, 15cm loose bottom quiche tin and gently push the pastry to line the tin 

3. Run a rolling pin over the top of the tin to cut the pastry and feel away the excess

4. In a bowl mix together two eggs with 100ml of double cream

5. Season with salt and pepper and pour into the pastry case

6. Scatter in the diced pear and ripped gorgonzola 

7. Wrap the prosciutto slices gently around your fingers to form a rosebud, and push all four into the mixture 

8. Carefully transfer the tin to the oven and cook for 25-30 minutes until the top is golden brown

9. Allow to sit for 10 minutes and then gently remove from the tin

10. Serve warm with fresh herbs.

Makes 1 individual tart, double the quantities for a 30cm tin.  

Other recipes and information about the ‘Doing Good with South African Fruit’ campaign can also be found on beautifulcountrybeautifulfruit.com

Irish Beef Recipe

Seared Irish Beef with Smoky Aubergine and Pomegranate Salad 

Seared Irish Beef with Smoky Aubergine and Pomegranate Salad

With the summer in full swing, Bord Bia have developed this delicious Irish beef salad recipe.

Ideal for sharing with family and friends at lunch or as a light dinner in the garden. It’s quick and easy to make.

Salad Ingredients

 400g flank or ribeye steak
6 medium aubergines
1 tbsp rapeseed oil
1 bag of pea shoots
Feta cheese
Mint roughly chopped
Pomegranate seeds

Dressing Ingredients

1 tbsp pomegranate molasses
6 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Salt and pepper

Method

1. Brush the steak with oil and bring to room temperature.

2. Drizzle the aubergine slices with rapeseed oil and salt and pepper and toss in a bowl, heat a griddle pan until hot and cook the slices on both sides until soft and charred, leave to cool on plate.

3. Now with the same griddle, bring to a high heat, season the steak and cook for 2-3 minutes per side for medium, then allow to rest.

4. Place the pomegranate molasses, olive oil, and white wine vinegar in a clean jar, put the lid on a shake well season to taste.

5. To serve, place the pea shoots on a large serving plate, scatter over the grilled aubergines, feta cheese, pomegranate seeds, and mint.

6. Pour over the dressing and finish with sliced steak.

For more information about Bord Bia visit www.bordbia.ie

Parmigiano Reggiano Recipe

Omelettes with Parmigiano Reggiano Avocado & Herbs

Omelette with Parmigiano Reggiano, Avocado & Herbs

Capture memories of glorious sunny Italian holidays with this easy to make omelette and avocado dish.

Made with scrumptious fresh Parmigiano Reggiano, this delicious recipes makes four omelettes, and is perfect as a light and easy to make lunch.

Ingredients

6 eggs
40ml milk
30g Parmigiano Reggiano, grated
Chives
Salt and pepper
1 avocado
1 bunch of arugula
120g slivers of Parmigiano Reggiano cheese
30g butter
Pink pepper kernels

Method

1. In a bowl, beat eggs, Parmigiano Reggiano and milk with a fork; add salt and pepper and flavour with some strands of chives cut into rounds.

2. Peel and halve the avocado, then cut each half into thin slices. Season it with salt and pepper.

3. Heat up in a non-stick pan having a diameter of 12-15cm, brush the bottom with butter and pour one fourth of the egg mixture. Cook on both sides, then form another 3 omelettes with the remaining mixture.

4. Stuff every omelette with avocado, arugula and Parmigiano Reggiano slivers. Sprinkle with pink pepper kernels.

Makes 4 omelettes

For information about Parmigiano Reggiano visit www.parmigianoreggiano.it

Summer Ice Cream Recipe

Strawberry Ripple
Ice Cream

Strawberry Ripple Ice Cream

This scrumptious ice cream is perfect for the hot weather. Pop it in a cornet and relax in the sunshine.

This summer recipe has been created by Bonne Maman.

Ingredients 

1 x 300 ml carton double cream
300 ml (half pint) full-fat Greek yogurt
275 g (10 oz) Bonne Maman Strawberry Conserve
2 tbsp liqueur, such as Crème de Cassis
3-4 sugared rose petals, crushed
4-6 waffle cones, to finish

Method

1. Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yogurt and 200g (7 oz) of the conserve.

2. Spoon half the mixture into a freezer-proof container that is about 5 cm (2 inches) deep.

3. Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.

4. Spoon over the remaining cream mixture and freeze for at least 3 hours (depending on depth of container). Serve in cones or scoops with crushed sugared rose petals sprinkled on top.

Cook’s Tips

1. The ice cream should be made one day and eaten the next. As it is a no-churn recipe, the longer it remains in the freezer the more ice crystals grow and it loses its creamy texture.

2. Soften the ice cream in the fridge for about 30 minutes before using

For more Bonne Maman recipes visit www.bonnemaman.co.uk

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