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!

Thursday, 31 May 2018

Home made ice cream - with a hint of coffee

I popped an Ice Cream maker on my wishlist this Mother's Day and it was granted.

I feel it may have been motivated by the desire to be eager recipients of the delicious desserts that may come from the machine.  Now I know exactly what goes into the ice cream, the family is eating. Only organic eggs, milk and sugar.  Treat yourself !


2 cups whole milk (I try to use non homogenised)
2 cups thickened cream
1 cup caster sugar
Pinch of salt
1 whole vanilla bean, halved and seeds scrapped
5 large organic egg yolks
1 1/2 teaspoon pure vanilla extract


In a medium heavy based saucepan over a medium to low heat, whisk together the milk, cream, and half the sugar, salt and the scrapped vanilla bean (including the pod). Bring the mixture just to a boil.

While the milk is heating, combine the yolks and remaining sugar in a bowl.  Using a hand mixer on low speed , beat until mixture is pale and thick.

Once the milt/cream mixture has nearly come to the boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture.  Add another 1/3 of the mixture, then return the combined mixture to the saucepan.

Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon.

The mixture must not boil or the yolks will overcook - the process should only take a few minutes.

Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature.  Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours or overnight.

Follow instructions from ice cream machine.  Then place churned ice cream in a container and freeze for at least 2 hours.

Flavourings are the fun experiment, we have tried a hint of coffee by adding 2 teaspoons of granulated coffee mixed with 1 tablespoon of hot water to combine. Also chocolate flavoured by melting good quality chocolate with hot milk. Let your creative inspirations guide you.

Very Nice

Mamma Marmalade

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