CIY Strawberry Ice Cream
I MISS BLOGGING! Too long a hiatus this time round but I have a good reason! We baked a 2nd bun in the oven – a baby girl! That’s a good reason right? :) Anyways I’m back!
Have you caught on with all the fancy popsicle and ice cream making tools from Zoku? We got the 2 cavity popsicle maker and the ice cream maker – really great ideas for doing these things in your home and without really having to wait for hours. It’s done in 7 -10 minutes! I thought it’d be a neat idea to do this with my 3 yr old son but something I’ve learnt is… 7 mins is 7 mins too long for a 3 yr old to wait.
Nevertheless, this is a little bit of review of the products and also a recipe for making your own Churn-It-Yourself (CIY) Ice Cream at home.
Zoku Ice Cream Maker - the bowl is really only single serve and the proportions that are given in the Zoku Recipe that comes with the maker makes 4- 5 times more than the bowl can hold. My experience was a little disappointing but it was probably largely due to the fact that my ice cream mix probably wasn’t chilled enough. So even after an hour of putting the unit in the freezer, we still had extremely slushy ice cream. And what do you do with the extra portions of ice cream mix? I decided to put the remainder in my Tupperware FreezerMate and CIY (you can of course use any freezer friendly container with a lid).
CIY Ice Cream - I placed all the fruits and dry ingredients (recipe adapted from Zoku’s Ice Cream Maker manual below) in this awesome hand-pull mixer called the Extra Chef from Tupperware (cuts and whips over 200 times every 15 seconds) and chopped them all up and after it got all nice and mushy, added the liquid ingredients and used the whip attachment and whipped the bugger out of the mix! I felt this would be really key in aerating the mix which gave nice texture to the frozen result, albeit a tad icy cos I had to fully freeze it after 3 hours. For a better texture, this process would take you more time but it’s kind of like taking sips of water throughout the day, you go to your freezer take out the mix every hour and mix it about and return it to the freezer and at the end of 6 hours you have Ice Cream! I thought this would also be a good time to do a throwback to another DIY Ice Cream method I shared some time back with a few simple household supplies.
Churn-it-Yourself Strawberry Ice Cream
1½ cups rinsed and hulled fresh strawberries
1/3 cup granulated sugar
1 tbsp honey
1 teaspoon vanilla extract
1/8 teaspoon Kosher salt
1¼ cups heavy cream
1¼ cups whole milk
1. Puree the strawberries, sugar vanilla extract and salt in a blender or food processor.
2. Add the cream and milk and pulse to combine.
3. Chill ice cream mixture and stir well before using.
4. Place mixture in a freezer-friendly container and place in the freezer.
5. Do spot-checks every hour and churn it before placing back in the freezer. Repeat over 6 hours.
6. Scoop and Lick!
Now my challenge is how to keep this away from my son :P Am going to try dairy-free ice cream next! Watch out for that!
Upclose with Strawberry Ice Cream
Scones are incredibly easy to make especially when you have a food processor! But even if you don’t you can certainly count on your trusty fingertips to get the job done.
R had scones for the first time in his life at a fellow-mommy S’s place earlier this year and exclaimed “OMG! These are awesome!” and proceeded to hound me to hound S for the recipe so that I could make them for him at home. THIS only happens for one other baked good – Choc Chip Cookies.
Anyways, all of us in this mommy’s group have this recipe saved in our phones so we always have it with us. Since we had the really awesome scones at S’s place I decided to modify them a little and made some with Earl Grey Tea and they were a hit! Earl Grey Tea is really one of my favourite teas – what’s not to like about it? It’s got such an addictive aroma – you cannot refuse it :) And with such a masculine name like Earl – it’s hard to resist.
So here’s sharing it with you (thanks S for letting me share your recipe!):
Mr. Earl Grey Scone
250g Self Raising Flour*
30g Caster Sugar
½ tsp salt
60g unsalted butter (cold and cubed)
150ml milk (set aside 25ml for glaze)
1 Earl Grey Tea Bag
1. Preheat Oven to 220°C.
2. Pour Earl Grey tea leaves into milk and heat until just simmering. Allow tea to steep in milk and cool milk in an ice bath. (Milk has to be cooled down.)
3. Place flour and butter in a food processor and process until you achieve a golden breadcrumb consistency./ Rub in butter into flour with fingertips, lifting as you rub in to incorporate air.
4. Mix in sugar and salt.
5. Add earlgreyed-milk in batches and work into a soft dough. (Can be done in the food processor or folded in with a spoon.)
6. Turn out onto a floured surface and knead lightly. Roll out to approx. 2.5cm/ 1 inch thick and cut into rounds (or whatever shape you like really – ransack your cookie cutter drawer!).
7. Place cut rounds onto a lined baking tray and brush lightly with milk that was set aside.
8. Bake for 10 -15 mins or until golden brown on the top.
9. Remove from oven and eat IMMEDIATELY with butter and clotted cream and/or jam.
If you want regular scones, you can omit the tea steeping step and follow through on the steps above.
I can’t wait to try this out with different types of tea – just got a new bag of Caramel and Rum Rooibos tea from Lupicia – Excited!!! :)
* Combine 250g All-purpose flour with 1.25 tsp of baking powder and you get 250g and a bit of Self Raising Flour)
You only need to cook the pasta. Seriously? Yes, seriously. Salty, ocean-y goodness in 15 minutes.
Lumpfish Caviar Spaghettini
1. Boil 1 portion of spaghettini or Angel Hair Pasta in plenty of water until it is al dente.
2. Toss cooked pasta in olive and dish onto serving plate.
3. Snip about 2 or 3 chives over pasta.
4. Sprinkle over a pinch or 2 of sea salt.
5. Place a dollop (a teaspoon and a lil more) of Lumpfish Caviar on top of the pasta.
6. Just like toss it up and Dig in!
Monochrome Nero Spaghetti
Earthy Wild Mushroom Soup with Truffle Oil
Primary Colour Burst Calamari with Salsa and Greens
Bright & Pale Mexican Eggs
Who knew that we would have a big b(r)unch of colours on our table? And I’m glad it turned out that way that Saturday afternoon at Kith Cafe (Sentosa Cove)! Continue reading
ODP oh ODP oh how I love you so. ODP (Open Door Policy) is a little urbanised/ deconstructed/ grungy looking restaurant by the Spa Esprit Group in hipster central(a.k.a Tiong Bahru) in Singapore – a spin off concept of Tippling Club (at more affordable prices) by the same chef Ryan Clift. They’ve been around for a while (2 years? i think) and it’s our go-to place for date nights whenever we have no idea what new place to try or what we want to eat – ODP is the place because we know we’ll have a good time :) On our latest Date Night No.-Dunno-What (it’s nice that we’ve lost count – either we’ve been on so many or they have been so far apart you lose track haha!) we had from ODP’s latest menu:
Roast Quail with Ginger and Spring Onion
The lil one had finished his meal (a whole serving and a half) but he wanted more! “Give him some apple.” everyone chimed. So the lil one gets ¼ of a Japanese Fuji Apple, and amazingly finishes it.
What does one do with ¾ of an apple, 3 adults to feed for dessert, vanilla ice cream in the freezer, a still-warm oven and 20 mins to lil one’s wind-down time? :) *lightbulb appears over head* Continue reading
Had the opportunity to have a lunch date with R one day and knowing my *obsession* with Ramen he brought me to Nantsuttei at Parco (Millenia Walk). Continue reading
Don’t look if you cannot control yourself. The Kouign Amann (pronounced: kween amahn) in the picture is indeed as good if not better than it looks.
Flakes of pastry fall to the ground with the first bite, and you won’t care because you’ve got one of the best things on earth in your mouth – with a gentle hint of saltiness, sweetness brought about by its stickiness, culminating in the richness of the surprisingly light yet buttery pastry. You won’t be able to hear your friends sniggering at the bits of pastry around your mouth, cos it wouldn’t matter, you have your Kouign Amann and they don’t. And when you’re through with your 1st Kouign Amann, before you get up to get your 2nd one, you can have the last laugh.
I want to be selfish and not tell you where to get it but I’m sure you’ll have your ways and they are making it easier to get your hands on one of these what with 2 shops now, so I’ll just make it easy for you and tell you:
Tiong Bahru Bakery
There. Knock yourselves out. :)
Thailand is really just a hop and a skip away from Singapore and I honestly do not remember how many times I’ve been there. Well, you can never get enough of Thailand! Even after so many visits (so much so you know exactly where to turn on the streets to get to your favourite shopping/ food haunt – you know how you get w countries to go to often? you just make a beeline for your creature comforts?), there’s always something new to see/ try! And that’s wai (pun intended) you’ll never tire of Thailand! And despite this trip being a work trip, my eyes were opened to new found delicacies and tummy was comforted to revisit old favourites! Let’s count them:
Kuay Teow Soup (Spicy)
This is really just like Singapore’s Fish Ball Noodles with a light and savoury broth and thin rice noodles. Very refreshing for a light morning meal :)
We all love eggs ben don’t we? Show me someone who doesn’t like eggs ben (and I’ll make him like it! hahaha jkidding) but really, I’ve not found someone who doesn’t like it! and a month ago i declared Saturdays as ‘Eggs Ben Saturdays’ :) *cheer* and we made ‘Eggs Ben’ 3 weeks in a row! and the reason why it’s ‘Eggs Ben’ and not Eggs Ben is cos it’s our very own Cheaterbug Eggs Ben – for when you dont know how to poach an egg, have got all the ingredients you want in an Eggs Ben (anything goes) and you have *drumroll* (cos it’s the most important ingredient of all – HOLLANDAISE SAUCE. No sauce no talk. Capisce? :) Continue reading