Muscovado and evaporated milk ice cream (with gifs!)

Ingredients

2 eggs
1 cup dark muscovado sugar (if you don’t like it too sweet, 2/3 cup is fine!)
2 cups double cream
1 large tin of evaporated milk
Dairy fudge cut into small cubes (optional)

It helps it to freeze quicker if you leave all of the ingredients in the fridge for some time before mixing. Putting the cream and milk in the freezer for 20 minutes before hand helps too.

I use an ice cream maker to freeze this recipe and I haven’t tried it without one so can’t comment on the results. I imagine for best results you’d be better off using one, but I do know some recipes come out pretty OK without, so it’s up to you. (Edit: I tested it and it’s passable, though does not work as well as in the ice cream maker). I know descriptions of consistencies can be pretty vague, so I’ve added some gifs to try and give an indication of what on earth I’m talking about.

Using a food processor, electric whisk, or anything else capable of whisking things, get the eggs beaten up for a couple of minutes until they stiffen up a bit and begin to resemble a fluffy cream.

Once the eggs are whipped, they should look something like this!

Gradually add the sugar a spoonful at a time while continuing to beat the mixture. Whisk it up another couple of minutes until it’s well blended and thickening up.

After the dark muscovado sugar has been added and the mixture’s been further whipped, this is the consistency you should be close to.

Add the double cream and leave it to whisk for a further few minutes, again until it thickens and starts to resemble thick, slightly whipped cream. Using the food processor, this took around 4 and a half minutes.

After the double cream has been added, the whisk starts to leave trails in the mix, and it starts to look more gelatinous.

Add the whole tin of evaporated milk and whisk for another minute or two, just until it’s all very well blended.

 

Following the manufacturers instructions, pour the mixture into your ice cream maker. Towards the end of the freezing process add the chopped up bits of dairy fudge.

Bonus mesmerising gif of it being turned into ice cream.

 

 

Basic chicken noodle soup

Ingredients
1 chicken breast, diced into small pieces
1 carrot, cut into small sticks
A few handfuls of spinach leaves, shredded
2-3 cloves of garlic, crushed
half an onion, finely chopped
750ml chicken stock
250ml veg stock
1/2 teaspoon of ground ginger
Fine egg noodles.

Fry the onion and garlic in a bit of oil or butter, add the diced chicken, carrots and ground ginger. Cook for a few more minutes, moving it all around occasionally. Add the stock and bring to the boil. Turn down to a lowish-moderate heat and simmer (a kind of vigorous simmer, I guess) for around 20 minutes.
Add the noodles and spinach, bring to the boil for another few minutes until the noodles are cooked and the spinach is nicely wilted. Serve it up and get stuck in.
A little bit of soy sauce, diced chilli, black pepper, different kinds of vegetables and any number of other bits and pieces can be added to it to change it up a bit, too!

If you want to make it stretch over days, just take out individual servings of the broth as and when you want it, boiling up each portion and adding the spinach and noodles.

It also goes well as just a broth soup with some bread and the chicken can be substituted for turkey.

Sausage*, bean, and potato casserole

I say sausage casserole because that’s what I usually have it with, but really this is just the base of it so you can chuck in whatever you fancy!

15512564636_cd1cfac3c5_k

Preheat your oven to 200C

  • 1/2 – 1 whole tin of chopped pork and ham (spam) cut into cubes, or a packet of bacon chopped up into bits
  • 1 large or two mid-sized onions, cut into chunks
  • 3 cloves of garlic, diced (or equivalent in garlic granules)
  • 3-4 reasonably sized potatoes, sliced
  • 1 tin of kidney beans, drained
  • 1-2 pints vegetable or chicken stock (I prefer oxo for this)

Layer the potatoes on the bottom of an oven safe pot and spread the kidney beans over the top of them.

Fry the onion, garlic, and cubed pork/chopped bacon in a bit of butter or oil on a medium heat until it’s browned and your kitchen is smelling amazing.

Layer the onion, garlic, and pork/bacon on top of the kidney beans and potatoes, spreading it about a bit for even coverage

If you’re having this with sausages or beef or something, then fry that up a little and chuck it in the pot too.

Pour the stock into the casserole pot until it’s just about level with the stuff on top, cover it and shove it in the oven at 200C for 1 hour.

It’ll serve 4-6 people, and you can add tomatoes and a beef stock to shake it up a bit if it’s left over and you fancy a change, or add other veggies, beans, meats, etc

With peppered chicken and spinach

Brown sugar tart

Brown Sugar Tart
1 pastry case (either you can make your own with shortcrust pastry or buy 2 of the sweet ones from the supermarket, which work out cheaper)
1 large (400g) tin of evaporated milk
350g of dark muscovado sugar

Mix the evaporated milk and the sugar together until it’s all well blended. Pour the mixture into the pastry case(s) and put it in the oven for 10 minutes at 220C. Leave it to cool and put it in the fridge.

Triple chocolate brownies

Who doesn’t love chocolate brownies? This is another one of my ‘throw everything in a bowl, mix it and shove it in the oven’ recipes. No need for scales or mixing this with that so it’s fuss-free, and they come out perfectly gooey, sticky and chocolatey!

Triple chocolate brownies
¾ cup cocoa
½ tsp baking soda
2 cups caster sugar
1 and ⅓ cups plain flour
2 large eggs
⅔ cup vegetable oil
½ cup boiling water (doesn’t have to be boiling, but helps the ingredients mix better)
1-3 tsp vanilla essence
60g white chocolate, chopped into chunks
60g dark chocolate, chopped into chunks
60g milk chocolate, chopped into chunks

Mix all of the ingredients together in a bowl, aside from the chocolate chunks. Use an electric whisk or mixer to ensure the mixture is free of any lumps of flour or cocoa.
Using a spoon, mix in the chocolate chunks.
Spread the delicious chocolate goo evenly over a shallow cake tin or baking tray with sides, lined with greaseproof paper, at a depth of 1-2cm.
Put the soon-to-be chocolate heaven in the oven at 180C for 35-40 minutes.

You can also substitute the boiling water for Baileys, Kahlúa, rum, or whatever else takes your fancy. It may require a little more mixing, although you can negate much of that by sieving the cocoa and flour.

Another option for those not veggie/vegan.. If you’re cooking bacon at any point, keep the oil/fat leftover in the pan. Use that to make up some of the oil content in the recipe.