These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 30 November 2016

Pina Colada Ice Cream

The first day of summer demands a summery treat!
We have had so many enquiries about this fabulous tropical ice-cream - so here it is!

Perhaps you don’t like getting caught in the rain … or singing dodgy songs from the 70’s.  But my super-easy version of Nigella’s no-churn recipe will definitely have you ...  smiling - and singing – any time of the day.

I included macadamias, coconut and crushed meringues to help reduce the cream overload per spoonful  – and I also used the lime zest to really add a zing and gorgeous flecks of bright green to the coconut ice-cream -  intensifies those pine-lime summery memories.  This is definitely Adults Only.

This is obviously very rich and creamy – so - I freeze mine in numerous very small freezer proof containers and hide them throughout the freezer (much to Wilbur’s frustration).   You only need to serve a mini portion per person for a really satisfying tropical escape! 

Preparation    15 minutes
Freezing          4 hours minimum.     Best used that week but okay to keep frozen for 1 month, well covered.

The inclusion of the nuts etc helps make this about 1 litre or so, which converts to 8 x 125ml (1/2 cup) serves, so smaller serves are definitely recommended and would go much further -  plus - you have the option of serving it with a tropical fruit platter to extend it even further as well.


600 ml   thickened cream 
Handful  macadamias – finely chopped (but not chopped to dust),  then lightly toasted
Good pinch of   shredded coconut – lightly toasted   (can do more and reserve for presentation if desired)
125 ml   pineapple juice – good Aussie carton brand is fine
80 ml    Mailbu  (white coconut rum)  or the cheaper version is fine too
Few drops   Natural Coconut essence   (Plus  -  may need to add a drop more at the end)
Zest of  1 lime   – very finely zested
3 teaspoons   lime juice   (Plus  -  may need to add a drop more at the end)
50  -  75 gram   icing sugar  - sifted   
(start with 50 gram – the meringues also add a sugary hit. You can add a little more at end if you want)
90 gram   mini meringue nests – very finely crushed.  


Toasting -  in a small non-stick pan, lightly toast the chopped nuts. Remove and allow to cool.  
Repeat with the shredded coconut  separately –  remain at the stove and stir well, only takes a couple of minutes.  Both will catch and overbrown quickly, if not watched.

In a jug (helps for pouring later) mix the juice, rum, essence, lime juice and zest.
Whisk in the sifted icing sugar (50 gram to start) and mix well to combine.

Using a stand mixer or hand-beater and a large bowl  –  whisk the thickened cream until soft peaks form.

Whisking gently – add the jug of juice mixture gradually.  Do not over-whisk.

Gently fold in   (don’t whisk)   the coconut, macadamias and crushed meringues.  Stir gently.

Taste and check it has a good coconutty / lime / sugar / creamy balance.  Adjust if needed and just stir through.

Pour into airtight, freezer-proof containers with tight  fitting lids.
Freeze minimum 4 hours.         

                                                        Enjoy!   Colleen                 

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