Raspberry Ice-Cream
Dear Summer,
I really, really miss you. Melbourne is now well and truly into it’s winter season and boy, am I already over it. I know I shouldn’t complain since Winter is pretty bearable, but I want you here NOW! You’re only five months away, but it seems like way too long to wait for some warmth and energy. I am eagerly anticipating your arrival like a little kid awaits Santa come December.
I am not as content as I can be in this current season, with the short days and chilly winds of July kind of getting me down. I hate waking up with no sunlight streaming through my window, I hate leaving work at 5.30pm to drive home in complete darkness and although I do love my winter scarf collection very much, I really just want to throw on a pair of shorts and have my flip-flops permanently stuck to my feet. I want to be at the park at yet another BBQ, eating yet another burnt sausage in plasticky white bread and downing a beer or two. I want to go indulge myself in the gorgeous fruits of the season: peaches, apricots, nectarines, mangoes, cherries, strawberries, melons, plums… oh I could go on and on.
I do admit, sometimes you can get on my nerves. It sometimes gets so hot, it gets so sticky, so exasperatingly unbearable with the sun burning down so fiercely that I then wish for you to go away, but I do want you here. I love the sunshine. I love the longer, leisurely days. I love the happiness you bring.
I made this batch of raspberry ice-cream to remind me of what you’re all about. Endless days, warm nights and good times with great friends. I miss that.
Come back soon.
With love,
Linda xox
Raspberry Ice-Cream
Recipe from David Lebovitz’s ‘The Perfect Scoop’, probably one of the best ever ice-cream books I have ever read/used.
1½ cups (375ml) of half-and-half (this isn’t available in Australia, so I substituted 1 cup for milk and ½ cup cream)
1 cup (200g) caster sugar
1½ cups (375ml) heavy cream
4 large egg yolks
1½ cups (375ml) strained raspberry puree (I used frozen ones)
1 tablespoon lemon juice
- Warm the half-and-half (or alternative) and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the raspberry puree and lemon juice, then stir until cool over an ice bath.
- Chill thoroughly in the refrigerator, but to preserve the fresh raspberry taste, churn the ice cream within 4 hours after making the mixture.
Filed under: fruit, ice-cream, recipes | 17 Comments
Banana Chocolate Bread
Thirty things that make me smile…
A perfectly baked sponge cake with jam and cream.
Photographing in natural light.
Reminiscing about my first kiss.
Soulful music.
Eating anything wrapped in pastry.
Laughter and uncontrollable giggles.
Receiving a compliment from a stranger.
Birthday and festive season celebrations with family.
Deep and meaningful conversation with close friends.
The kind of love that makes your heart ache when you’re not with them.
Ice-cream in summer anytime of the year.
Kindness. Gentleness. Understanding. Patience.
That look on someone’s face when they open up their gifts.
Farmers’ markets and fresh, seasonal produce.
Shopping until my feet hurt and so much money is spent.
Cupcakes with frosting and sprinkles.
Making new friends.
Flicking through design magazines for inspiration.
A coffee made from ground beans, perfectly steamed milk and served at the right temperature. Then drinking another one.
Fruit smoothies with honey.
Being loved for who I am.
Spending hours and hours in a bookshop, trying to find the right book to take home.
Turning the mobile/laptop off and being disconnected.
Being appreciated and acknowledged.
Log fires, hot chocolate and marshmallows in winter.
Watermelon, floral dresses, flip-flops, last minute BBQs and trips to the beach in summer.
Finding that perfect dress/top/skirt/jeans/shoes that actually fit for a bargain price.
The sense of accomplishment when something difficult has finally been completed.
Reading a book from beginning to end in one sitting.
Thick slices of banana chocolate bread, still warm from the oven…
Banana Chocolate Bread
250g plain flour
2.5 teaspoons baking powder
big pinch of salt
125g dark or milk chocolate, finely chopped
1 teaspoon vanilla extract
1 cup caster sugar
2 large eggs
4 large, ripe bananas, mashed (don’t add anymore bananas – it will be too stodgy).
- Preheat oven to 200C. Grease and line a loaf tin and set aside.
- In a bowl, sift together the flour, baking powder and salt. Stir through the chocolate.
- In a larger bowl, mix together the eggs, sugar, vanilla and banana.
- Gently combine the dry ingredients into the wet ingredients and be careful not to overmix.
- Pour the batter into the prepared pan and bake for 45 minutes or until golden brown and a skewer inserted in the centre comes out clean.
- Cool on a wire rack, but eat it warm. It tastes good toasted the next day too :)
Filed under: breakfast, cakes, chocolate, fruit, recipes | 16 Comments
Sunday is my favourite day of the week in winter. It’s the perfect day to stay indoors, curled up on the sofa with a warm blanket, a mug of hot tea and a little something sweet to nibble on. That “little something sweet” for this Sunday is this really lemony blueberry cake. I first saw it on Deb’s blog a year ago but had never tried to make it until this morning.
It has a real “homely” aroma and feel to it, and it’s slightly spongy from the yoghurt. I’ve tweaked it a little to make it really lemony (hence the title, haha) and just changed a few other things. Deb has some great suggestions on how to jazz up this cake even further, so check it out and see what you come up with :)
Happy Sunday!
Really Lemony and Blueberry Yogurt Cake
Adapted from Smitten Kitchen.
1 ½ cups plain flour
big pinch of salt
2 ½ teaspoons baking powder
3 eggs
1 cup sugar
½ cup of vegetable oil
200g natural yoghurt
½ teaspoon vanilla extract
grated zest of 3 really big lemons
1 ½ cups blueberries, dried and tossed in 1 tablespoon flour
Icing
juice from 1 lemon
1 cup icing sugar
- Preheat oven to 180C. Grease a 20 centimetre (8 inch) square cake pan and line with baking paper.
- In a bowl, sift together flour, baking powder and salt.
- In another bowl mix the eggs, sugar, oil, yoghurt, vanilla extract and lemon zest. Really bash the zest about to get the flavour out.
- Mix the dry ingredients into the wet ingredients and gently combine. Lightly fold in the blueberries.
- Pour into prepared cake pan and bake for 45 minutes or until golden brown and a skewer inserted in the centre comes out clean.
- Remove from oven and allow to cool for 10 minutes before removing from pan. Cool on a wire rack until completely cold.
- To make the icing, mix together the lemon juice and icing sugar and pour over cold cake. Allow to set, cut and serve :)
*This post (and virtual cake) is for Diyosa, a really great Flickr friend :)
Filed under: cakes, fruit, recipes | 27 Comments
Tags: baking, blueberry, cake, fruit, icing, lemon, Sunday
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