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.

Ingredients

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.  

Method

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                 

Haloumi Panko Crumbed Lamb Cutlets with Salad

Lamb cutlets! Lamb Lollipops!  
Whatever your family calls them they are delicious and so versatile .. endless flavour options .. and one of Wilbur's favourites however they are cooked! Enjoy!

Serves                  4.     I allow 2 cutlets per person but Wilbur suggests 4 for him!

Preparation          10 minutes plus prepare salad whilst cutlets baking

Cooking               25 minutes for cutlets.  

                            Additional 10 - 20 minutes to warm veggies, fry off crumbs and cook                                           optional haloumi pieces

Ingredients

8 lamb cutlets – trimmed of extra fatty fat

1/3 cup Panko Breadcrumbs  OR    you could crumb 3 slices fresh bread

1 teaspoon ground oregano  OR dried oregano leaves

1 teaspoon dried Mint

Shake of celery seeds (optional)

Freshly ground pepper to your taste

Tiny pinch sea salt (optional – Haloumi is salty)

1/2 cup Grated Haloumi  Approx 80 gram.

Extra haloumi cut into thick slices for frying  - Optional extra

1 egg – whisked

Splash Olive Oil

Tzatziki

½ cucumber, grated and remove the liquid by squeezing out well

1/3 cup Greek yoghurt

1 clove garlic – crushed

1 tablespoon lemon juice

Fresh dill – chopped  OR  fresh mint

Method

Preheat the oven to 180˚ C

Using 2 plates with a lip – put the whisked egg onto one plate

On the other plate, lightly combine the breadcrumbs, haloumi, herbs, salt and pepper.

Have an oven tray with a narrow lip ready and lined with baking paper.

Use one hand to dip the cutlet into the egg.  Then use the other hand to toss gently in the crumb mix and place on tray.  When all cutlets are crumbed gently pat the crumbs onto the top. 

The remaining crumb mix is excellent to quickly fry off in a pan, allow to cool and sprinkle over salad.

Drizzle the tiniest amount of olive oil over the cutlets.  Or a spray bottle works well.

Bake for approx. 20 - 25 minutes until golden.

Whilst the cutlets are baking

Prepare the Tzatziki by combining ingredients in a small bowl.

Just before serving the cutlets:  fry off the extra haloumi slices for an extra cheesy addition.

Salad

I like to serve a mixture of warm sweet potato pieces, sliced green beans, fried onion slices, lots of various lettuce greens, baby spinach leaves, black olives, tomatoes, sliced cucumber combined with cannellini beans and fresh mint or parsley.   Whatever you would like to combine for a delicious salad to serve with the Tzatziki and cutlets will be delicious.
                            Enjoy!   Colleen

Pastitsio

This is a great family comfort food favourite.  The flavours of the tomatoes, spices and lamb work so well with the pasta - and so filling ! Just serve with salad or steamed greens for a satisfying family dinner.  As I am preparing the meal, I pop about 1/3 into a smaller dish to freeze for another time.  See below for easy freezing instructions!  Enjoy!

Preparation          20 minutes (while pasta is cooking)

Cooking                40 min plus approx 30 -40 min in oven 

Serves                  6 - 8 depending on appetite.  

Ingredients

250 - 300 grams Macaroni – cooked per packet directions then drained

500 gram Lamb Mince

Splash Olive Oil

2 onions – finely chopped

2 garlic cloves – crushed

½ teaspoon Dried Red Chilli   OR  ½ chopped Red chilli

½ teaspoon Fennel Seeds

2 Zucchini – diced

6 mushrooms – sliced

2 tablespoons Tomato Paste

700 ml Passata

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

½ teaspoon Ground Cinnamon

Salt and Pepper to taste (unlikely to need the salt)

Sprinkle of freshly grated Nutmeg  OR   1/4 teaspoon Ground Nutmeg

2 handfuls Rocket  OR  Baby Spinach  and/or  Kale -  chop the greens roughly before adding

Handful Fresh basil leaves

60 gram butter

1/3 cup Plain Flour – sifted

2 ½ - 3 cups Milk

1 cup cheddar cheese – grated

¼ cup Grated Parmesan cheese

Sprinkle freshly grated Nutmeg or shake ground Nutmeg

1 egg – whisked

Method

Cook the pasta according to packet directions.  Then drain and reserve a little of the cooking water.

Reuse the saucepan later to make the cheese sauce

Preheat oven to 180˚C

Grease a generous sized lasagne dish.  OR  2 smaller dishes

Heat a little oil in a large wide frypan.

Add the onion, garlic and zucchini and stir until begins to soften.

Add the mince and brown.  Break up any lumps.

Stir through the tomato paste and mix well and cook for a few minutes.

Add the Passata, fennel seeds, chilli, mushrooms, herbs and spices

Reduce heat and simmer until sauce is thick and aromatic.

Stir in the greens.  Taste and add pepper if needed.

When pasta is cooked, drain and add to the meat sauce pan. Reserve some pasta water for later.

If the mixture becomes too thick and dry, add a splash of pasta water to loosen a little.

Add the basil leaves just before pouring into baking dish.

Whilst the meat and pasta mixture is on a very low simmer:

Re-using the saucepan:

Melt the butter over a low-medium heat.  Do not burn.

Sprinkle in the flour and constantly whisk to combine. Take off the heat and return to heat to avoid burning if heating too quickly.

Cook for at least 1 minute until bubbly and raw flour ‘cooks out’.

Slowly add the milk whisking all the time to thoroughly combine.

Continue slowly whisking until mixture comes to a boil and thickens.

Simmer for 2 minutes, whisking all the time so it does not catch on base of pan

Remove from heat.

Stir through half of the grated cheese and all the parmesan

Allow the mixture to cool for ten minutes.

Sprinkle with a dash of nutmeg

Gently whisk in the beaten egg.  Keep it moving to prevent egg cooking.

Place the meat mixture over base of lasagne dish and smooth the top.

Spoon the cheese sauce gently over the meat mixture.

Sprinkle remained grated cheese over top.

Bake for approx. 20 – 30 minutes.  Check after 15 minutes and cook until topping is golden.

Serve with salad or steamed greens of your choice.
To FREEZE 
ladle (about 1/3) into a separate container. Pour over some of the sauce and cheese but do not cook the top.  Defrost in the fridge at least overnight.  Allow about 15 minutes or so out of the fridge before popping into the oven.Heat the oven 180C and bake about 30 - 40 minutes or so depending on the size of the dish.  If top is cooking too quickly, tent a piece of alfoil above the topping without touching the topping and cook.

                                 Enjoy!  Colleen

Profiteroles

These Profiteroles are easier than you think.  My sister Kathy makes these for my husband's birthday every year.  It's become a family tradition.  That's the wonderful thing with cooking and sharing with family and friends - the memories and traditions that are created.

Ingredients

1 cup water
75g unsalted butter
1 cup of plain flour
pinch of salt
4 eggs

Whipped cream for filling

Chocolate Sauce
Melt equal amounts of good quality dark chocolate and cream in a bowl over a saucepan of simmering water.

Method

Preheat oven to 200 degrees Celsius

Place water and butter in a saucepan over a low heat until butter melts. Bring to the boil (it is important for the mixture to boil).
Add sifted flour and salt, stir with a wooden spoon until mixture forms a ball and leaves the side of the pan.
Remove from the heat immediately, let mixture cool slightly.

Place mixture into a small bowl of an elctric mixer or even a food processor. Turn onto low speed and add eggs one at time, beating well between each egg.
Mixture should be very thick, smooth and glossy. You may need to stop the mixing to scrape down the sides and beaters.

Grease oven trays.
Drop rounded tablespoons of mixture onto tray.
Bake for 10 minutes in a hot oven, (200 degrees Celsius) reduce heat to moderat (180 degrees Celsius) cook for a further 40 minutes or until puffs are golden and firm to touch.
When cooked remove from oven, make a small slit in the side of each puff for steam to escape: return to oven for  a few minutes to dry out.

When puffs are cold cut in half and fill with whipped cream, place back together.
Once plated drizzle over chocolate sauce.

Superb !!
Mama Marmalade

Turmeric Tomato Chilli Chicken

It’s great to have a few quick toss together recipes that incorporate lots of veggies and delicious flavours.  Chicken Mince is such a versatile stand-by and soaks up the Asian flavours of ginger, turmeric, soy and fish sauce. You can make it quite spicy if you like by increasing the amount of chilli.  The amount of chilli I use is more on the mild side but still delivers a touch of warm and flavour. Enjoy!

Preparation       15 minutes  - Have everything chopped and ready to go!
Cooking            10 minutes
Serves               4 -5

Ingredients

500 gram Chicken Mince

Splash of Rice Bran Oil  OR   vegetable oil

15 cm piece ginger peeled and shredded finely  – 10 cm for fried garnish and 5 cm for meal

TIP:  don’t worry about the garnish if pressed for time, just use a bit extra ginger during cooking

1 onion finely sliced

2 garlic cloves – crushed

2 tablespoons Tomato Paste

1 teaspoon ground Turmeric

½ red chilli – sliced  OR   ½ teaspoon chilli flakes

½ red capsicum sliced

2 kaffir lime leaves – remove vein and shred very very finely

2 stalks celery – sliced

2 tablespoons Fish Sauce

1 tablespoon Soy Sauce

2 teaspoon sugar

Few handfuls Baby spinach

Handful fresh green beans – sliced in half

3 tomatoes – diced

2 shallots – sliced

½ cucumber – quartered then sliced

Small handful coriander leaves – roughly chopped

1 packet rice noodles – soaked in boiling water for couple of minutes then drained

Bean sprouts (optional)

Pepper (optional)

Few chopped roasted peanuts for garnish

Method

Using a wide deep frypan,  heat a little of the oil then quickly fry off the shredded ginger garnish

Remove from pan and drain on kitchen paper.

Add a splash more oil to the pan if needed.  Heat to medium.

Fry the onion until golden. 

Then add the ginger, garlic, capsicum, kaffir lime leaves and turmeric.

Stir in the tomato paste and chilli and cook out.

Add the chicken mince and use the spatula to break up any thick chunks.

Keep stirring until chicken is almost cooked.

Drizzle in the fish and soy sauce and sugar and combine well.

Stir through the celery and green beans.

Then add the shallots and baby spinach leaves. Mix well to combine and wilt.

Drain the noodles and toss through.

Remove from heat

Stir in the coriander, diced tomatoes, cucumber chunks and Bean Sprouts

Taste and add pepper and splash more soy if needed

Serve garnished with the fried shredded ginger and/or peanuts.  

PS tastes delish even without the garnishes.

                                 Enjoy!  Colleen