WE HAVE ESCAPED!

Yes we really have. We have run away from London to the French Alps and our mountain home. Just in the nick of time too as other escapees in the form of number one daughter and family arrived the following day. They might have beaten us to it, except that two of the kids passports were stuck in the back log, caused by COVID and the need for them to be BLUE !

Eleven hours door to door, an early morning trip along embankment, Blackwell Tunnel , to another tunnel. Le Tunnel sous La Manche! Forty Five minutes later one finds oneself on almost deserted autoroutes. Such an easy drive, facilitated by having a tag to get through the gare de péage ( toll). Sharing the driving was easy and time flew by listening to Mary Trumps book. Not a great read, but good to listen to, what a dysfunctional family, but she does have an axe to grind!

Thank heavens we only have a midges didge of garden as what there is, seriously needs attending to. Use of a saw, springs to mind, maybe we can put grandkids to work! Now there’s a thought !

When in France I tend to play in the kitchen so, today it is ice lollies for said grandkids and homemade Halloumi. This is the first time that I have tried to make it, I saw that a friend had made it a few weeks ago and I asked her for instructions. First attempt, not been successful, more like cottage cheese rather than Halloumi, but will give it another go.

Last night, I decided that I needed to use two avocados, that were sitting in the fruit bowl. What could I use them for, I pondered, and inspiration came to me, Avocado and Coconut Ice Cream. So easy to make, better if one has an ice cream machine but it doesn’t matter if not.

For servings 6+

1. 1cup thick cream
2. 1cup coconut cream
3. 1cup coconut milk
4. 2 avocados
5. 1/2fine white sugar (caster)
6. Juice half lemon
7. Toasted coconut flakes or almonds to garnish.

By Cup, I mean the American measurement, but for this recipe it doesn’t matter as long as the cup you use is the same for all of the ingredients.

Very simply, put all into a food processor and process until a beautiful mush, tip into a container and freeze. It is best to give it a stir now and again during freezing to break up the ice crystals.

Very easy, no eggs, no special equipment ( apart from a freezer). A marriage made in heaven ? Well almost!

And then today, I though of another easy ice cream to make, and this time even better without an ice cream machine.

Raspberry Ripple.

To make this you will need, equal quantities of double cream and cooked condensed milk. For those of you who don’t know, the famous or infamous Banofee Pie is based on Cooked condensed milk.

This is done very simply by filling a deep medium saucepan with water. Bring to the boil. Carefully place the can in the saucepan, ensuring there’s enough water to completely cover the can at all times, topping up water frequently throughout the cooking process. Simmer, uncovered for 3 hours.

Leave to get cold before using and can be stored for AGES in the pantry.

Simply, whipp the cream until stiff, add the cooked condensed milk and mix well. Place into a container in the freezer. After a couple of hours give it a stir. Meanwhile purée some frozen defrosted raspberries, drain to remove the pips, sweeten with some powdered sweetener and keep in the refrigerator until ready to use.

When the ice cream is beginning to get stiff, stir in some of the raspberry purée, mix in roughly, return to freezer. Repeat again and then again just before serving.

This ice cream is good to look at , has the sweetness of raspberries and hidden little crunchy bits of caramel from the cooked condensed milk!