Sunday, 29 June 2008

Zuppa Toscana

1 lb. bacon, cooked and
1 lb. Italian sausage, browned
   and drained
3 cups chicken stock
1 teaspoon minced garlic
1 medium onion, diced
3 large potatoes, peeled and
   cut into cubes
2 cups kale, diced
1 can full fat coconut milk,
1/4 teaspoon of red pepper flakes
1 cup of cream

  • Place the cooked and crumbled bacon into the slow cooker. 
  • Add the Italian sausage, chicken stock, garlic, onion, potatoes, and red pepper flakes to the slow cooker.
  • Cover and simmer on low for 6-8 hours, or on high for 4-6 hours or until the potatoes are tender.
  • With 30 minutes left, add the kale to the slow cooker. Cover and allow the kale to cook for 30 minutes.
  • Five minutes before serving, open the can of refrigerated coconut cream and add to the slow cooker along with the cup of cream. 

Meatball Bomb

2 lb spicy Italian sausage
1 lb ground beef
16 small cubes or cheese
3 eggs
1 1/2 c Parmesan
2 tsp BBQ seasoning
1 c BBQ sauce
16 slices bacon
  • In one bowl mix together Italian sausage, 2 eggs and 1 c Parmesan cheese.
  • In another bowl mix together ground beef, seasoning, 1 egg and 1/2 c Parmesan cheese.
  • Cut cheese into about 1" cubes.
  • Make 16 ground beef balls.
  • Press center down and out, place cheese inside and gently work the meat up and over the cheese. Then roll in hands for a few seconds to tighten it up.
  • Make 16 scoops of Italian sausage portions.
  • Roll into a ball, then press down and out from center to make a well.
  • Place smaller meatball stuffed with cheese inside. 
  • Gently push sausage up and over top of smaller meatball. Roll in your hands for a few seconds to tighten meat up.
  • Line baking sheet with parchment paper. 
  • Take each ball and wrap with piece of bacon.
  • Place on parchment paper and brush with your favorite BBQ sauce.
  • Bake on center rack 325° for 40 min. 

Friday, 27 June 2008

Strawberry Custard Bars

1 cup all-purpose flour
1/2 cup cold unsalted butter
2 tablespoons granulated sugar
1/2 teaspoon salt, or to taste

1 pound fresh strawberries,
   diced into small pieces*
2 large eggs
1 cup granulated sugar
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1/3 cup all-purpose flour
Container whipped topping
strawberry slices, for

  • Preheat oven to 350F.  Line an 8x8-inch baking pan with aluminum foil; set aside.
  • Crust - In a large mixing bowl, add the flour, butter, sugar, salt, and using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Turn mixture out into prepared pan and hard-pack to form an even, smooth, crust layer.
  • Bake for 10 minutes. Remove pan from oven and set on a wire rack to cool. 
  • While crust bakes, dice the strawberries.
  • Filling - After crust has cooled for about 5 minutes, evenly top with strawberries; set aside.
  • To a large mixing bowl add the eggs, cream, vanilla, and whisk vigorously for about 1 minute to combine.
  • Add the flour and stir to combine; don't overmix.
  • Evenly pour filling mixture over the strawberries.
  • Bake for about 40 to 45 minutes or until top is lightly golden brown and custard is set. 
  • Allow bars to cool uncovered on a wire rack for about 1 hour. 
  • Cover and refrigerate for 4 hours (or overnight), or until chilled.
  • Evenly spread the whipped topping over the top and garnish with strawberry slices. 
  • Serve immediately. 
  • Bars will keep airtight in the fridge for up to 5 days.  Best not to put the whipped topping on until you're about to serve.

Tuesday, 24 June 2008

Thengai Buns

2 teaspoons active dry yeast
2 tablespoons warm water
2 cups all purpose flour
1/2 cup warm milk
1/4 cup sugar
1/2 teaspoon salt
1 beanten egg
1 tablespoon vegetable oil

For the filling
1 cup sweetened coconut flakes,
3 tablespoons raisins
3 tablespoons dried cranberries
1/4 cup chopped cashew nuts
3 tablespoons sugar
1/2 teaspoon cardamon powder

4 oz cream cheese
icing sugar for desired sweetness

  • In 2 tablespoons of warm water (around 110 F), mix the yeast and wait for 8 -10 minutes until it is frothy. 
  • Combine salt, sugar, flour,  mix in the warm milk, then the yeast mixture and then the beaten egg.
  • Knead combination adding a little at a time, either water or flour, until everything is well combined and forms a sticky dough, then add the oil and knead for few minutes more.
  • Cover and let rise for about 2 hours.
  • In the meantime prepare the stuffing by  mixing all the ingredients (coconut flakes, dry fruits, nuts, sugar & cardamom powder) together.
  • After 2 hours, the dough should have doubled in size. Deflate the dough and knead it well.
  • Roll dough out into rectangle approximately 9 x 5 and then cover with the stuffing.
  • Starting from the longer side roll into tube as you would with cinnamon buns.
  • Cut tube into approximately 12 slices.
  • Place rolls in small square cake pan which has been prepared first with Pam or greased with butter.
  • Place several paper thin slices of butter on the top.
  • Let rise for another 30 minutes.
  • Preheat the oven to 375 F and bake the bread for about 15 - 20 minutes. 
  • Immediately upon removing from oven, spread combination of cream cheese & icing sugar on the top.

Monday, 23 June 2008

CocoNut Chocolate Freezer Fudge

1/2 cup natural peanut butter (or any nut/seed butter)
1/4 cup coconut oil
3 tablespoons cocoa powder (or cacao)
2 tablespoons honey (optional to taste)
1/2 teaspoon vanilla extract
pinch salt (only if using unsalted peanut butter)

Add all ingredients to food processor and process until just combined. Scoop mixture into a parchment paper lined dish or into silicon mould. The size of the dish will affect the thickness of the fudge so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you'd like. Freeze for 30-60 minutes (or until firm). Remove from freezer and cut fudge into squares of whatever size you'd like. Return to freezer until ready to eat.

Sunday, 22 June 2008

Popcorn Crusted Chicken Parmesan

2 bags microwavable pop corn,
1 tablespoon rosemary
2 teaspoons garlic salt
½ cup Parmesan cheese,
2 eggs
1 tablespoon water
2 pounds boneless chicken (I
   prefer thighs)
2 cups marinara sauce
2 cups mozzarella cheese
½ cup Parmesan cheese,

  • Preheat oven to 375 degrees.
  • Add popcorn, rosemary, garlic and ½ cup Parmesan cheese to food processor. Process until it resembles course crumbs. Pour into shallow dish.
  • In a separate shallow dish, whisk together eggs and water.
  • Coat chicken in egg wash and then popcorn mixture. Place in single layer of greased baking pan.
  • Bake for 30 minutes.
  • Top with marinara, mozzarella and ½ cup Parmesan cheese and return to oven for another 30 minutes or until cheese is melted and slightly crusty.  

Breakfast Frittata

6-8 large eggs
4 oz coarsely grated cheese, plus extra to sprinkle on top
8 oz button mushrooms, sliced
   (chopped peppers, what-
10 - 20 cherry tomatoes, halved
3 large grilled pork sausages,
6 large slices bacon
2 tbsp fresh flat leaf parsley, or
   chives, or green onion, finely
salt and freshly ground pepper
Pam oil

  • Chopped into bite size pieces the bacon & pork sausages and then pan fry in a non-stick frying pan until bacon crisp.  Drain on kitchen towels. 
  • Add the sliced mushrooms (peppers, what-have-you) in the same pan as the bacon and cook for 3-4 minutes.  Set aside.
  • Preheat the oven grill to medium hot (about 180C/350F).
  • Lightly beat the eggs, grated cheese and the chopped green together in a bowl. Season with a little salt and black pepper.
  • Spray deep-dish oven capable pan with Pam or oil lightly and heat on the stove. 
  • Add a half of the egg mixture into the skillet and as soon as it starts to cook, layer some mushrooms, sliced cooked sausage/bacon and tomatoes over the top.
  • Continue to cook until the middle starts to set, adding the rest of the beaten eggs on top. 
  • Layer the remaining bacon, mushrooms, tomatoes and sausages over the top, letting them sink into the eggs. 
  • Once the frittata is set at the edges with a wobble in the middle, sprinkle with a little finely grated cheese and transfer to the oven and cook for a further 20-30 minutes or until set.
  • Leave the frittata in the skillet for 10 minutes (it will remain piping hot) and then remove with a spatula onto a warmed plate. 
  • Serve immediately or leave to cool completely before eating.

Friday, 20 June 2008

Chicken Enchilada Pasta

2 cups penne pasta
1 can (10 ounce) diced tomatoes with
   green chilis
1-1/2 cups enchilada sauce*
1 1/2 cups water
2 cups shredded cooked chicken breast
1 can (15 ounces) black beans, drained
   and rinsed
1 cup frozen corn
2 tablespoons taco seasoning*
3/4 cups mild cheddar cheese, shredded
chives, avocado and sour cream for topping,
   as desired

  • In a large skillet over high heat, combine the pasta, tomatoes, enchilada sauce and water. 
  • Heat to a boil then reduce temperature to medium heat; add chicken, black beans, corn and taco seasoning. 
  • Reduce heat to low, cover and let simmer for 20 minutes, or until pasta is tender and cooked through.
  • Stir in cheese and add additional toppings, as desired. 

Taco Seasoning
1 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
3/4 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper

  • Mix all ingredients in a bowl or container. 
  • Store in an airtight container or spice jar.

Enchilada Sauce
 1/4 cup vegetable oil
 2 tablespoons self-rising flour
 1/4 cup chili powder
 1 (8 ounce) can tomato sauce
 1 1/2 cups water
 1/4 teaspoon ground cumin
 1/4 teaspoon garlic powder
 1/4 teaspoon onion salt
 salt to taste

  • Heat oil in a skillet over medium-high heat. 
  • Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  • Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. 
  • Season to taste with salt.

Thursday, 19 June 2008

Biscuits & Cream Frozen Dessert

10 - 12 butter type cookies
1/2 cup milk
250 ml whipping cream, very cold
2 tablespoons sugar

Chocolate glaze:
125ml double cream
125g dark chocolate
nuts for decoration

  • Whip cream with sugar until stable peaks.
  • Dip each cookie in milk (do not soak) and then put a tablespoon of whipped cream on one side of the cookie and place them on baking paper, one by one together like a log.
  • Put the remaining cream on the outside of the log and close the paper roll and place in the freezer for at least 24 hours.
  • Mix cream with chocolate in a water bath or microwave and stir until smooth massy. 
  • Immediately after taking the log from the freezer, pour chocolate over the entire surface.  Work quickly!
  • Place on a freezable plate.
  • Sprinkle top with nuts and again put in the freezer until fully frozen. 
  • Cut diagonally and serve.

Wednesday, 18 June 2008

Broccoli Cashew Soup

1 lb / 500g onions, chopped
1 tablespoon coconut oil
½ tsp. salt
6 cloves garlic, minced
2 lbs / 1kg broccoli, chopped into florets
6 cups vegetable or chicken broth
fresh green chili, minced (enough to suit
   your taste)
1 tablespoon nutritional yeast
1 cup parsley, leaves and tender stems only
2 tsp. lemon juice
sea salt to taste

Cashew Cream
1 cup / 150g raw cashews
1 ¼ cups / 300ml water (for each of the soaking and blending)
2 cloves garlic
2 tsp. lemon juice
¼ tsp. sea salt
chili flakes if desired

  • Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for at least 4 hours or overnight.  Drain and rinse.
  • Place cashews in a blender, add all other cashew cream ingredients and blend on the highest setting until completely smooth. Season to taste. Set aside.
  • Heat a tablespoon of coconut oil in a large stockpot. When melted, add onions and a few pinches of sea salt, stir, and cook until the onions have softened, about 5-7 minutes. 
  • Add garlic and chili, stir, cook for 2 minutes. 
  • Next add the broth, and bring to a boil. 
  • Add the broccoli florets and simmer for just five minutes – do not overcook! The broccoli should be bright green and slightly al dente.
  • Remove a portion of the cashew cream from the blender and set aside. 
  • Add the stockpot contents to the blender (you may need to do this in batches) and blend on the highest setting until smooth. 
  • Add the nutritional yeast, parsley, and lemon juice. Blend on high until smooth. Season to taste.
  • Enjoy hot.

Sunday, 15 June 2008

Spicy Ranch Chicken

2 teaspoons extra virgin olive oil
1 pound boneless skinless chicken breasts,
   cut into bite-sized pieces
1 small yellow or red onion, chopped
1 tablespoon of Ranch Mix*
1 red bell pepper, cored and chopped
1 green bell pepper, cored and chopped
1 can black beans, drained & rinsed
1 can diced tomatoes
1/4 teaspoon chili flakes
1 1/2 cups instant rice
1 cup chicken stock
1 cup freshly grated cheddar cheese, for

  • Heat olive oil in large nonstick skillet on medium-high heat. 
  • Add chicken, onions, and ranch mix*. Sauté, stirring often, for 2 minutes.
  • Stir in red bell pepper, green bell pepper, black beans, tomatoes, chili flakes, rice, and chicken stock. 
  • Bring to boil, then cover. 
  • Simmer on low until chicken is done, rice is tender and most of the liquid is absorbed.
  • Serve topped with cheese 

Ranch Mix*

1⁄2 cup dry buttermilk (regular dried milk will do)
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried onion flakes
1 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄4 teaspoon ground pepper

  • Combine all ingredients in a blender.
  • Blend at high speed until smooth.
  • If you want to use this to make salad dressing combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup milk.
  • Otherwise use 1 tablespoon in any recipe calling for an envelope of ranch dressing mix.

Apple Glazed Vegetable Stir Fry

4 c diced vegetables (squash,
   sweet potatoes, carrots, bell
   peppers, celery, onions,
   turnips, parsnips, any type
   of potato, broccoli, bok choy,
   Brussels sprouts, cauliflower,
  peapods, or any veggie you
  have on hand)
1/2 c applesauce (or puree an
   apple, skin and all, in your
   food processor)
1/2 c water
1 tsp ground ginger
1/2 tsp seasoning mix (your choice)
3 tbsp apple cider vinegar
1/4 c brown sugar
2 tbsp soy sauce
Optional: season to your taste preference with garlic, red pepper flakes, salt and pepper and others
   as desired
1/2 c green beans chopped and previously cooked

  • Set on to boil your green beans.
  • Directions: Spray non-stick skillet with cooking spray and add the vegetables.  
  • Cook, covered on high heat, for about 5 minutes.  
  • While they are cooking, combine all remaining ingredients (except green beens) in a bowl and stir. 
  • Add mixture to the vegetables and stir to coat.  
  • Reduce to medium-low or low heat and allow vegetables to simmer for another 5-10 minutes or until tender.  Sauce will reduce and thicken.  
  • Add in green beans, stir, and serve.

Friday, 13 June 2008

Olive Oil & Sun-Dried Tomato Bread

2½ cups all-purpose flour
2 tsp baking powder
¾ tsp salt
2 eggs, lightly beaten
¾ cup 2% milk
⅔ cup olive oil
¾ cup sliced sun-dried
3/4 cup cup mozzarella cheese
   (can be cut into cubes or
¼ cup of pesto

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together flour, baking powder, and salt. 
  • In a large bowl, combine eggs, milk, and olive oil. Whisk well until combined.
  • Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. 
  • Add the sun-dried tomatoes, mozzarella & pesto, and stir until just combined.
  • Coat a loaf pan with cooking spray or line with parchment paper. 
  • Scoop the batter into the pan and smooth the top.
  • Bake until the top is light golden brown and a wooden skewer inserted into the centre comes out dry, 30 to 35 minutes. (Almost an hour high in the Andes in Ecuador)
  • Cool in pan for 15 minutes, then remove the bread from the pan, and cool completely on a wire rack. Slice and serve.  

Monday, 9 June 2008

Orange Chicken x 3

Orange Chicken I

1 1/2 pounds boneless chicken,
   cut into 1-inch chunks
1 cup plus 2 tablespoons
   cornstarch, divided
2 large eggs, beaten
1 cup vegetable oil
1/2 teaspoon sesame seeds
1 green onion, thinly sliced

1 cup chicken broth
1/2 cup freshly squeezed
   orange juice (2 - 3
   medium oranges)
1/2 cup sugar
1/3 cup white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon tomato based hot sauce, or more, to taste
1/4 teaspoon ground ginger or 1 teaspoon ginger paste
1/4 teaspoon pepper
  • To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, hot sauce, ginger and white pepper in a large bowl.
  • Combine chicken and 2/3 cup of the marinade in covered bowl, tupperware or large freezer bag and marinate for at least 30 minutes up to overnight.  Shake everything up occasionally.
  • Drain the chicken from the marinade, discarding the marinade.
  • Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water or left over orange juice. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
  • Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
  • Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. 
  • Transfer to a paper towel-lined plate; discard excess oil.
  • Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

The picture shows a serving suggestion with rice, stir fried shrimp & noodles,  and a cabbage & dried cranberries salad.

Orange Chicken II

8 chicken thighs, boneless
2 eggs
⅓ cup fresh squeezed orange
   juice, save orange rinds
1 cup breadcrumbs
1 tsp dried thyme (or 1½ tsp
   fresh thyme)
1½ tsp smoked paprika
½ tsp cayenne pepper (optional)
2 tsp orange zest
8 Tbsp butter
salt and pepper

  • Preheat oven to 400°F
  • Season chicken with salt and pepper.
  • In a shallow bowl whisk eggs and stir in orange juice. Set aside.
  • Combine bread crumbs, thyme, smoked paprika and orange zest in another shallow bowl.
  • Dip your chicken thighs in the egg mixture and then coat in the breadcrumbs.
  • In a large oven safe skillet melt the butter. 
  • Place chicken evenly in the skillet once butter is melted, turn to coat the chicken in the butter. 
  • Place reserved orange rinds in the pan.
  • Bake for 30 minutes. 
  • After 30 minutes remove pan from the oven and turn the chicken over and continue to cook for 20 minutes.
  • Serve immediately.

Orange Chicken III (Stew) 

1/3 cup frozen orange juice concentrate
1/4 teaspoon salt
4 skinless, boneless chicken breast
    halves or thighs
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
2 tablespoons vegetable shortening
1/2 cup chicken broth (I use a bullion
    cube & 1/2 cup water)
1/4 teaspoon pepper
1/4 cup all-purpose flour
Small can of condensed cream of chicken
   soup or 8 ounces of cream plus another
   chicken bullion cube
1/2 bag frozen mixed vegetables or about
   2 cups of fresh vegetables (what have
   you?) cut into bite size pieces

  • Heat the shortening in a skillet over medium-high heat. 
  • In a bowl, mix the flour, bullion cube No. 2 if going that way, seasoned salt, pepper, and salt. 
  • Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
  • Place chicken in a slow cooker. 
  • Add vegetables.
  • Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
  • Add either the cream or the chicken soup.
  • Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High. 

Sunday, 8 June 2008

Chicken & Wild Rice Salad

The salad:
1 cup wild rice blend &
   Water (follow package
6 oz. cooked skinless chicken
   breasts or thighs, shredded
2 cups chopped kale, stems
½ cup dried tart cherries
2 oz. soft goat cheese,

The dressing:
2 tbsp balsamic vinegar
1 tsp Dijon mustard
¼ tsp garlic powder
½ tsp crushed dried rosemary
3 tbsp extra-virgin olive oil
  • Cook the wild rice blend according to package directions. Fluff with a fork. Transfer the rice to a large bowl to cool.
  • Add the chicken, kale, dried cherries and goat cherries, and stir gently to combine.
  • In a small bowl, whisk together the balsamic vinegar, Dijon mustard, garlic powder and rosemary.
  • While whisking, slowly pour in the olive oil. Whisk until combined.
  • Mix the dressing with the salad and toss to coat. 

Friday, 6 June 2008

Vegetarian Dishes

 Last Updated:  June 6, 2012

   Meatless Balls with Sweet & Sour Sauce
   Veggie Burgers

Meatless Balls

    4 eggs
    1 cup shredded Cheddar cheese
    1/2 cup ricotta cheese
    1/2 cup finely chopped onion
    1 cup finely chopped pecans
    1 teaspoon dried basil
    1 1/2 teaspoons salt
    1/4 teaspoon dried sage
    2 cups bread crumbs  (We save our bread crusts & make our own.
            Usually from multi-grain and fruit breads)

    Sweet and Sour Sauce:
    1/3 cup vegetable oil
    1/3 cup white vinegar
    1-1/4 cup apricot jam
    1-1/2 cup ketchup
    1-1/2 teaspoon dried oregano
    1 good dash of a hot pepper sauce
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the eggs, cheddar cheese and ricotta cheese until well blended. 
  3. Mix in onion, pecans, basil, salt and sage. 
  4. Stir in bread crumbs. 
  5. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
  6. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, oregano and hot sauce. 
  7. Pour over meatless balls.
  8. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Veggie Burgers

2 teaspoon olive oil
1 onion, small dice
3 garlic cloves, minced
2 carrots, grated
1 yellow squash, grated
1 green zucchini, grated
1-1/2 cups rolled oats
1/2 can cooked black beans
2 tablespoon parsley, chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon black pepper
1 - 2 cups all-purpose flour

  1. Grate carrots, squash and zucchini in food processor.
  2. In largest skillet, heat the olive oil until almost smoking.
  3. Add the onions and lower the heat to medium. Add the garlic. Cook until tender and soft.
  4. Add the carrots, squash and zucchini and season. 
  5. Cook for about 3 to 4 minutes until soft and hot. 
  6. Add the black beans, egg, paprika, parsley and oats.
  7. Take off heat and mix. 
  8. Place in a bowl and let rest for 1 to 2 hours.
  9. Form veggie patties to desired size and dredge in flour to lightly coat.
  10. Place a large skillet on the stove on medium high heat, add olive oil, and when hot place patties. 
  11. Flip the burger when golden brown, about 3 to 4 minutes and cook the other side the same. 
  12. These freeze well (put wax paper or cooking paper between layers) and can be heated in the micro-wave for a couple of minutes for a quick meal. 

    Wednesday, 4 June 2008

    Roasted Strawberry, Balsamic Vinegar & Ricotta Ice Cream

    3 cups of fresh strawberries, hulled
      and cut in half or thirds
    1/2 cup brown sugar
    2 tbsp balsamic vinegar
    1 cup coconut milk
    1/2 can (about 7 oz) sweetened
       condensed milk
    2 cups heavy cream
    1 tsp vanilla
    1/2 cup ricotta cheese
    1/2 cup of thawed whipped topping
       or from a pressurized can

    • Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
    • In large bowl, toss together the strawberries, brown sugar, and balsamic vinegar. Spread evenly over the prepared baking sheet.
    • Roast for 15-20 minutes, stirring halfway through.
    • Allow to cool completely.
    • Once the strawberries have cooled, beat together the coconut milk, sweetened condensed milk, heavy cream, vanilla, and ricotta in a large bowl until nice and creamy - about 3-4 minutes. 
    • Fold in the 1/2 cup of of thawed whipped topping or 1/2 cup pressurized whipped cream. 
    • Then blend in half of the roasted strawberries together with juices left over from the baking.
    • Transfer to a freezer safe container and freeze for 2 hours, stirring with a rubber or silicone spatula once each hour. 
    • After 2 hours of freezing time, fold in the remaining roasted strawberries. 
    • Freeze overnight.

    Note:  Homemade ice cream freezes much harder than store bought so allow the ice cream to sit out at room temperature for at least 15 minutes before serving.