Category Archives: Sweet Treats

Quick Passionfruit and Macadamia Cheesecake Cup

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With two small children, our family goes through a lot of fruit. A few weeks ago, it was late on a Sunday and we were facing the prospect of starting the week sans fruit. Mr Firehouse volunteered to go to the shops as the grocery shopping was often a task that fell to me. As he headed out the door, he quickly called out to me to confirm what I had  “mandarins and apples” I called out. He returned some time later and emptied the shopping diligently into the fridge. It was only at dinner time that I opened the fruit and vegetable tray to rummage for a post-dinner mandarin. Instead I found twenty. I called to Mr Firehouse who sheepishly confirmed that he had heard “apples and mandarins” as what we needed, not what we already had an abundance of.

Now we have a running joke in the family, we have to double and triple check every item on the shopping list whenever Mr Firehouse ventures to the shops. So, when I sent Mr Firehouse to the shops multiple times over consecutive days, he was understandably nervous.

“You’ve put 3 packets of cream cheese on the list, are you sure?”

“Yes!” I’d have to say, and reinstate multiple times.

Now in all fairness, I did feed this dessert to him multiple times over a week. I was fixated on getting it perfect and perhaps his apprehension at returning home with the wrong thing was probably not misplaced.

 

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Ingredients

  • 12 ginger nut biscuits
  • 2 tbsp. butter melted
  • 50 g macadamias (toasted)
  • 1 tsp. seal salt
  • 1 package cream cheese at room temperature
  • 3/4 cup thickened cream
  • 4 tbsp. icing sugar
  • 1 tsp. vanilla bean paste
  • 1/2 cup passionfruit curd (recipe below)

Preparation

In the bowl of a small food processor crush the biscuits and nuts. I like to do the nuts first, tip out and then do the biscuits. That way I can crush the biscuits till finely ground and the chop the nuts into larger pieces for more texture. Add crushed nuts and biscuits to the melted butter and set aside. You can easily do this step with zip loc bag and a rolling pin, or mortar and pestle. Choose your poison.

In a medium bowl, place the cream cheese, cream, icing sugar and vanilla bean paste. Whisk until smooth and no chunks of cheese remain. This can be done with a hand mixer too.

I used drinking glasses to serve these but mason jars, stemless wineglasses will all work. In your glasses, start by placing the biscuit crumb mixture down the bottom. Place some curd on top and then divide the cream cheese mixture evenly between the glasses. Place the remaining the biscuit mixture on top and finish with the remaining passionfruit curd.  Chill the finished cheesecakes for a  couple of hours before serving.

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Passionfruit Curd

  • 25g butter
  • 1/4 cup white sugar
  • 1 egg, 1 egg yolk
  • Juice of 2 passionfruit
  • 1 tbsp. lime juice
  • pinch of salt

Instructions

Combine all the above ingredients in a heat proof bowl. Place over a pan of gently simmering water and whisk continuously until thick and glossy. Place in the fridge to cool .

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Macadamia White Chocolate Cookies

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For the first six months of our marriage Mr Firehouse worked FIFO. He would fly into Perth early on a Monday and stay a week, sometimes two, before flying back on a Friday. We had a bunch of lovely friends in Perth who took great care of him. Inviting him over, taking him out and generally keeping him entertained.

I was still getting the hang of the wife thing, so I would attempt to make baked goods to ship over with him. Unfortunately for them, I was still figuring out how to use our brand new oven. If it came with an instruction manual, I never saw it. Instead, I was faced with multiple symbols on a dial to denote baking, fan baking, grilling and the only one I could confirm for certain, light.

It really was hit and miss, I made  mini cheesecakes once, turned the dials with reckless abandon and the cheesecakes took about one and half hours to cook. Thankfully, our guests were patient, and didn’t mind the wait.

One night before a Monday flight, I decided to make some white chocolate and macadamia cookies. I had a recipe that I’d made successfully while at my parents and I had all the requisite ingredients. I couldn’t see anything going wrong. The batter was fine, my trusty Breville Mixmaster did all the hard work. I dutifully placed tablespoons full on the tray and whacked them in the oven. Fifteen minutes later I pulled then out and I was confronted with a goopy mess, the cookies had melted but not baked. The tops browned but the bottoms still soft and uncooked. I tried a second tray, same deal. AHHHH!

Mr Firehouse saw my distress and did what he did best, he consulted technology. He checked on the interweb and found a manual to decipher the oven markings. Turns out, up until that point, I’d been grilling my food.

We managed to salvage quite a few cookies from that disastrous run and the recipe still stands, or at least its 100th iteration maybe.

 

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Ingredients

  • 2 1/4 cups plain flour
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 1 1/2 cups firmly packed brown sugar
  • 1cup caster sugar
  • 1 cup butter softened
  • 2 eggs
  • 2 tsp. vanilla
  • 1 1/2 cups coarsely chopped macadamia nuts
  • 200 g white chocolate chips

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Preparation

Preheat oven to 350°F.

In medium bowl combine flour, soda and salt. Mix well, set aside.

In the bowl of your stand mixer, cream the butter and sugars together. Since these are cookies, they don’t need a lot of air, you want a grainy paste. Once they’ve reached that consistency add the eggs, one at a time, and vanilla, and beat at medium speed until fully combined.

Add the flour mixture and mix until combined. Finally add the nuts and chocolate and mix until they are evenly distributed.

Drop tablespoons dollops of the mixture onto baking tray lined with baking paper. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

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Lemon Curd

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A few weeks ago I left the role of the SAHM (stay at home mum, if you’re not up with the lingo) and joined the ranks of the working. It makes for a busy week, frantically bolting out of the house at 7 with 2 kids, then rushing back in time for dinner, baths, bed, wine etc.

In order to streamline our lives I decided to try my hand at online grocery shopping.  Coles, where I habitually and preferentially shop offers free delivery at certain times if you go above 150 dollars. Since I do it fortnightly, we often hit that target.

On the whole it’s been a pretty good experience, fruit is hit and miss so I tend to avoid it unless it something foolproof like mandarins or bananas. I only order stock standard veg as well. Nothing much beyond carrot, potatoes and bags of salad.

There was that one time I accidently ordered three loaves of bread, but we have a freezer and by the end of the two weeks we realized that we do actually eat about 3 loaves a fortnight. There was another time where I ordered a jar of curry paste and they “substituted” with a jar of simmer sauce. Seriously?

Then there are the lemons. Oh the lemons. Fifteen of them at last count. I’m not sure what’s happened. A cursory look in the fridge before hitting “add to trolley”, while a whole bag sits waiting beneath the wine that’s always crowding the vegetable crisper? Or is it the yellow freshness they’ve captured so perfectly in the stock image I can’t resist? Do I secretly want my fruit bowl full of lemons so they can perfume the house? Who really knows? Whatever the reason, the other day I found myself faced with a fruit bowl full of fifteen lemons and the horrible possibility of them going off.

My husband, who easily puts this down to my general scatterbrainy-ness, is happy to laugh it off. He’s not a lemon-worshipper  like myself. He doesn’t understand what will befall us all if a precious lemon goes to waste. He did have a useful suggestion though, stemming from his own experience making a cheesecake a couple of weeks ago.

“Why not make lots of lemon curd?” he says helpfully.

You don’t need to tell me twice.

So here it is, my recipe for lemon curd using whole eggs. Most recipes call for extra yolks and what not, and if you want, you can make this with 2 whole eggs and 2 yolks but why go through the hassle of separating and then finding alternate uses etc. Just make it with 3 eggs, trust me, it’ll be fine! This makes for a slightly lighter and runnier curd I think, but perfect to slather on toast or have with greek yoghurt. Or, if you’re like my son, eat it out of the jar.

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Ingredients

  • 3 whole eggs
  • 80 g of butter
  • ¾ cup white sugar
  • zest and juice of 2 lemons

Preparation

In a small saucepan at the eggs and sugar and whisk till combine. Place over a low heat and add lemon juice and butter. Stir continuously until the the mixture is smooth and thickened up nicely.

Strain into sterilized bottles and keep in the fridge.

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Chocolate Friands (Gluten & Dairy Free)

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My parents, born and raised in Sri Lanka, are highly bemused by the sudden popularity of coconut oil, especially as many of the virgin coconut oil products come from Sri Lanka itself. They find it highly comical that health food nuts and buffs are paying exorbitant amounts of money for something that’s rather cheap and seen as an inferior product in Lanka, compared to olive, canola and even vegetable oils. Granted, the Sri Lankan stuff that’s made for local consumption can be nasty. Meanwhile, my relatives are always singing the virtues of all other oils and asking us to bring olive oil to eat, drink and moisturise their skin with.

Some of that thinking has obviously rubbed off on me, there is a part of me that baulks at the idea of paying over 10 dollars for a small jar of what my grandmother bought from the markets for under a hundred rupees (approximately a dollar). In saying that, it’s a fabulous dairy-free alternative to butter and in this recipe, gives a lovely silky texture to the final friand – so much so that I didn’t even miss the butter, this time. Yes you heard correct, I didn’t even notice the butter was gone.

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Ingredients

1 cup almond meal
1 2/3 cups icing sugar, sifted
1/2 cup gluten free plain flour, sifted
1/2 teaspoon baking powder, sifted
1/2 cup cocoa, sifted
5 egg whites
150g coconut oil, melted

Raspberry and sea salt (optional)

Preparation

Preheat oven to 180C. Place the almond meal, icing sugar, flour, baking powder, cocoa, egg whites, coconut oil in a bowl and whisk until combined.

Spoon the mixture into 12 x 1/2-cup capacity lightly greased oval-shaped friand tins, insert a raspberry on top and sprinkle with salt.

Bake for 20–25 minutes or until risen and cooked through. A skewer inserted in the centre should come out clean. Using a palette knife, loosen the edges and remove the friands from the tins immediately.

Allow to cool on a wire rack before serving. Makes 12.

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Sri Lankan New Year

April 14 will mark Sri Lankan New Year this year. Sri Lankan New Year is an important time for all Sri Lankans. Full of rituals, and the signalling of a new beginning for all involved.

There are the rituals of cleaning the house and lighting the oil lamp adorned with a proud rooster. Traditionally the hearth stove would have been cleaned and only lit at an auspicious time to make Kiribath or milk rice. Traditional gifts of new clothes and given and received and visiting family begins in earnest. Villages have carnivals with traditional games and competitions and including a beauty pageant to select the most beautiful girl in the village.

In Australia we have tried to replicate this in our own way. There are smaller oil lamps, gas stoves scrubbed to shiny perfection and phone calls in lieu of visits. There are carnivals at Sunday schools with races and challenges and children are compelled to eat donuts hanging from strings as fast as they are able. Sweet meats and treats are often store bought and celebrations postponed to weekends when people are more available.

This year I’m collating some of my recipes that can fill your Avurudu table. Some are easy, other’s complex and time consuming me. My challenge is this, make one. Just one and let me know how it turns out.

Marshmallows

Easy vanilla marshmallows that can be made in advance. You’ll never be satisfied with store-bought again.

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Butter Cake

Sri Lanka’s favourite cake.

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Unduwel

Crispy, deep friend “swirls” of urid dal batter dipped in hot palm treacle.

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Milk Toffee

Sweet and slightly chewy condensed milk toffee

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Sri Lankan Pancakes

Uniquely Sri Lankan crepes filled with spiced, sweet, caramelised coconut.

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Subha Aluth Avurudak Vewa! 

 

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Easy Creme Brulee

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I’m a bit of a creme brûlée fanatic. I can’t resist ordering them off any menu. My sister is the same. So when she and I are out together our husbands have no choice but to comply.

While in Seattle, while my sister and her husband were visiting from New York, we decided to do a bit of wine tasting. After an hour or two of drinking we headed to a local fine-dining eatery. It was lovely. Amazing food, and amazing wine, as you’d expect. By the time the waiter asked if we wanted dessert, we were sufficiently lubricated such that all dessert prospects seemed amazing. My brother-in-law, the Reese’s Peanut Butter Cup fan, ordered a chocolate peanut butter treat. My sister and I ordered the creme brûlée du jour (of the day). Since we were celebrating her wedding anniversary I let her do the customary cracking of the caramel. She grabbed her teaspoon, smashed it with a satisfying clink and dug into the custard. So excited was she that she popped it straight into her mouth and I waited patiently for my turn. However, her face suddenly contorted and I saw the strain of trying not to spit out her food in a fancy dining establishment. She swallowed with great difficulty and mouthed “banana”.

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That’s all I needed to hear. I was horrified. Banana custard is the stuff my nightmares are made of. It’s my least favourite fruit, by far my least favourite flavour. Why would anyone put it in a creme brûlée?

Suffice it to say the dessert went largely untouched, even the boys tried it and passed. It was truly awful.

What it has taught me is to not jump at every brûlée on the menu. To ask the chef what the flavour is and to take that first bite with caution. I still love creme brûlées though.

I wanted to put this recipe together to convince you that creme brulee need not be on the “too hard” or “fancy restaurant” list. They are simple to make and the skill it takes is really the ability to watch an oven carefully. By cooking in a bain marie or water bath you cook gently and slowly to avoid the dreaded scrambled eggs. Don’t be afraid to open the oven door and check with a gentle wobble of the cup.

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Ingredients

Makes 2

  • 200ml pure cream
  • 2 egg yolks
  • 4 tsp caster sugar
  • ½ tsp vanilla bean paste
  • 2 tablespoons of caster sugar for the brûlées

Instructions

Preheat the oven to 150C and put 2 small ovenproof ramekins (I used 2 tea cups*)  in a baking tin/dish.

Heat the cream and vanilla bean paste over a medium-low heat and heat until the milk is just coming to the boil. Take off the heat.

In the mean-time mix the egg yolks and sugar in a heatproof bowl and stir until just combined.

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When the cream begins to boil, pour the cream on to the yolk and sugar mix, stirring constantly to mix.

Divide the mixture between the ramekins through a strainer . Place the baking tin in the oven and pour cold water into the baking tin until it comes two-thirds of the way up the ramekins.

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Bake for about 40 minutes or until the custard is just set – it should only wobble faintly when shaken. Cool and then chill in the fridge until cold, at least 1 hour.

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To  brûlée

With a blowtorch

Remove custards in ramekins from the refrigerator. Dab the tops with a paper towel to remove any water or condensed liquid.

Scatter the tops of the cold brûlées with the remaining sugar, and use a blowtorch or hot grill to caramelise the tops.

Now the best trick I’ve learnt when blowtorching the brûlées is to do it in layers. I’ve allocated 1 tablespoon per ramekin, so scatter half this quantity and brûlée with the blowtorch. Cool slightly then scatter with more sugar and brûlée again. I find this creates a nice thick crispy brûlée top and stops the burning.

Without a blowtorch

Remove custards in ramekins from the refrigerator. Dab the tops with a paper towel to remove any water or condensed liquid.

Evenly sprinkle caster sugar over the top of each custard.

Heat up a large cooking spoon, being careful to protect your hand from a handle that could get hot.

Place the heated spoon over the sugared top of custard and listen for the sizzle, smell the caramel and watch burnt sugar being made.

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*Please check whether your mugs are oven-safe before you put them in the oven!

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Peach Friands

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I love the magic that is the stone-fruit of the Pacific North-West. As summer dawns upon us and the markets become laden with summer peaches I’m determined to use them in every way I can think of. Pudding, cakes, and even salads.

I bought a rather large quantity of almond meal from Costco some weeks ago and in an attempt to utilise both the peaches and the almond meal I settled on making friands for some friends that were dropped by for a lazy afternoon tea. On the day of, the temperatures in Bellevue was predicted to hit the 30s. After a late night, we rose at 8am to find sun streaming in and the temperature already rising. I was loathe to sit around separating eggs while the oven made the temperature inside climb even higher, so I went for a different version of these tasty treats, the whole egg version. It provides for a slightly different texture, but delicious nonetheless.

These are just as delicious with peaches, plums or berries. If you’re not feeling the fruit, a sprinkle of almonds and pistacio would work just as well.

Yield: 12 Friands (or 24 mini muffin size)

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Ingredients 

  • 195g (1 1/2 cups) pure icing sugar, sifted
  • 75g (1/2 cup) plain flour, sifted
  • 155g (1 1/2 cups) almond meal
  • 3 eggs, lightly whisked
  • 1/2 tsp. vanilla paste or 1 tsp. vanilla extract
  • 180g unsalted butter, melted, cooled
  • 1-2 peaches sliced
  • icing sugar to dust

Preparation

Preheat oven to 180°C. Brush 12 friand moulds or mini muffin tins with melted butter to grease. Dust with plain flour. Combine the sugar, flour and almond meal in a bowl. Make a well in the centre. Add egg and butter. Stir until well combined.

Divide among the prepared pans. Divide the peach slices and place on top of the friands.

Bake for 20-25 mins (for the friands) 15-20 mins (for the mini muffins) or until light golden. Set aside in the pans for 5 minutes to cool slightly before transferring to wire racks to cool completely.

Dust the friands with icing sugar to serve.

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Easy Chocolate Cake

A simple but slighty indulgent chocolate cake to celebrate 1500 facebook fans. A super exciting milestone for little ole me! HP1B9017 Ingredients

  • 200g unsalted butter (softened)
  • 1/2 tsp. salt
  • 200 g soft brown sugar sugar
  • 4 eggs at room temperature
  • 150g plain flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 50g cocoa powder sifted
  • 50ml milk/sour cream
  • 50 g chocolate finely chopped
  • 1 tsp. vanilla essence

HP1B9020 Preparation Preheat the oven to 350F /180C and line an 8 inch round tin with baking paper ( I used a loaf tin) . In a medium bowl mix together the flour, cocoa powder, baking powder and baking soda. In the bowl of a mixer cream together butter and sugar and salt until nice and fluffy. Stop the mixer once or twice to scrape the bottom and sides of the mixer bowl. Butter_Cake-1 Add the eggs to the creamed mixture one at a time. If you rush it, the mixture might separate so take your time. Remember to scrape your bowl.   Butter_Cake-5When all the eggs are in, add 1/2 the flour and half the milk or sour cream and gently fold them into the mixture. Then add the other half of the flour and milk, folding that in gently too. Finally fold in the chocolate chip, being careful not to overmix. Pour the mix into the prepared baking tin and place in the oven until a skewer inserted into the middle comes out clean. I start at about 45 minutes baking time. HP1B9019

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Chocolate chip cookies with brown butter and pecans

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I used to pooh-pooh brown butter. Can you imagine? That was until I smelled it and had it drizzled over ricotta and butternut squash ravioli. Now, I’m of the opinion that everything is enhanced, made better, improved a million-fold by it’s mere presence.

The sun has been out in Seattle this week. The sun! This is a big deal. It feels like it’s all everyone is talking about. ‘Have you seen the sun?’, ‘ Are you going to get out and see the sun today.’, hope they sun’s still out when I get home’ . You get the gist.

So this week, in honour of the sun coming out, Cal and I decided to have lunch and snacks outside.

These are Mister C’s favourite cookies! The pecans are all for me though, he’ll pick them out and hand them to me with a “no like it!” and continuing foraging for chocolate. Fabulous for afternoon tea and even more fabulous if you eat them in the sun.

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Ingredients

Inspired by this recipe from the little red house

  • 170g butter (the amount remaining after I browned 1/2 lb butter)
  • 1/4 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs (at room temperature)
  • 2 tsp vanilla
  • 3 c all purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 lb chocolate chips
  • 1 cup chopped pecans (optional)

Brown Butter – Based on the Bouchon Bakery cookbook method. 

I bought the Bouchon bakery cookbook while in Napa recently and have fallen in love with their way of browning butter. It’s simple and involves a little more work but I think the results are totally worth it. If you can’t be bothered straining, it shouldn’t make too much difference.

Ingredients/ Materials

  • 2 sticks/ 225 g unsalted butter
  • small heavy bottomed saucepan
  • cheesecloth to strain
  • whisk

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Place your butter in the saucepan and melt over a gentle heat. Once the butter has completely melted, begin to whisk to prevent the solids from catching at the bottom. Continue whisky for about 5 minutes as the butter changes colour and the smells becomes nutty and almost caramel-like. The butter will bubble and continue to cook. Once the butter is golden brown (just pour a drop onto a white saucer to check) pour through the cheesecloth to strain. Place in a lidded container if not using immediately.

For the cookies 

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Cream the (solid) brown butter and the sugars until mixed well. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Mix well for a few minutes until batter it light and fluffy. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate and pecans.
Drop by spoonful onto parchment lined cookie sheet. I used a 2 tbsp. ice cream scoop.*
Bake at 350° for 11-13 minutes. They should be lightly golden on the outside but still look gooey on the inside.

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* I also only baked half. I scooped spoonfuls onto a  paper lined oven trays and popped it into the freezer. I then pulled them out the next day and placed in ziploc bag for cookies that can be baked anytime! Just add 2-3 minutes to the cooking time if you’re cooking from frozen.

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No Churn Mango Macadamia Ice Cream

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I love mango macadamia! In fact, it’s my favourite ice cream flavour.  If you want to hear me wax lyrical about it, read this post here on Sharon’s Blog.

Nowadays, when I get a craving for mango macadamia ice cream, I have to make it myself.  It’s actually not that hard.

When I bought my first ice cream maker at a cool 25 dollars from Aldi, I thought it was going to be a bit of a gimmick. An appliance that came out maybe once a year, something that would eventually become part of a goodwill donation. It wasn’t to be, 5 minutes into my second batch of French vanilla, the ice cream maker carked it. I hadn’t saved the receipt so I forfeited the 25 dollars to Aldi.

Mr Firehouse was deeply offended by the idea of store bought ice cream and dragged me to the shops moments later to replace the ice cream maker. He spent a good deal of the drive there chewing my ear off about my habit of bargain shopping,

” some things are worth paying money for” he said.

The one that he purchased this time was several times more expensive than the Aldi iteration. Conscious of the fact that this machine had cost a fair bit more, and my plan to relegate it to a dusty cupboard may not suffice, I got to ice creaming.

I recognise that not everyone has the space or the desire for an ice cream maker, hence a recipe that doesn’t require one seemed in order.

Nowadays we generally always have homemade ice cream in the freezer. Especially since Mister C is a bit of a fiend for the stuff. I love the freedom of giving him something that I know all the ingredients to. I figure it’s a little effort for piece of mind.

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Ingredients

  • 2.5 cups cubed frozen mango
  • 1.5 cups of cream
  • 1 cup of milk
  • 2 tbsp. of honey
  • 2 tbsp. lemon
  • 1/2 cup of macadamia nuts

Preparation

In the jug of a blender place the mango, cream and milk. Blitz until smooth. Add the honey and lemon and mix well.

Pour ice cream into a plastic, freezer safe container and stir in the nuts before placing in the freezer.

Bring the ice cream out of the freezer about 15 minutes before serving.

 

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