Only joking of course, STRICTLY NOT ALLOWED. Living in what appears to most as a police state is interesting! But the UK vaccination programme is steam rolling ahead and hopefully soon, very soon we will be able to travel once again. Am I in a hurry to go to restaurants? No, not really, the Theater ? I think I will wait, at least it is spring time, soon to be summer when life will be easier in the base case. Golf courses are once again open as are outdoor tennis courts and swimming pools/ lidos, and yesterday was the hottest March day in 50 years ! Wow! And I was playing ( well trying ) golf!
I have decided that online groceries are the way forward. We have mixed results with restaurant deliveries, on the whole the food has been good, with one noticeable exception where I was told that I hadn’t cooked ( the precooked ) pork for long enough. It was full of Fat and gristle which no amount of cooking would have melted it !
On the other hand grocery deliveries have been excellent. I alternate with two suppliers and I think my favourite is Watts Farm in Kent. Initially they were mainly fruit and vegetables but now almost everything but in particular good fresh seasonal products such as Wild Garlic. They also have fresh yeast, which as I am into baking Bagels and Brioche, is an essential ( I don’t like dried yeast), and as fresh yeast does freeze well, it works well for me. I cut it into small blocks, wrap in cling film and freeze. Very Easy Peasy!
What with golf being back and then Easter with great day out with #1 daughter and family ( rule of two households). Kew Gardens held a “Denis the Menace ” themed event, along with the BEANO, for the 70 th anniversary of said comic!
Next day another, two household event at the former Rothschild home, Waddesdon Manor, where we saw our littlest granddaughters and Baby Molly, strutting her stuff!
So cooking has fallen by the wayside a bit this week, but never fear, I have not been totally idle ! Ice cream! Yes more Ice Cream and for me I like this one the best ( not really an ice cream eater)!
Toasted Hazelnut with Caramel! Umm! To make this I started as always with my basic, sweet cream base plus hazelnuts.
- +/- 4 OZ toasted hazelnuts, not sure if you can buy them already skinned, but I rubbed them around to get rid of the skins once they were toasted and then chopped them roughly.
- 500mls, double cream ( thick cream)
- 500 mls Greek yoghurt ( not fat free)
- 1/2 cup(2OZ )fine / caster sugar or more to taste
- 3 eggs.
Whisk the eggs until light and fluffy ( can be done in a food processor) add the cream, yoghurt and sugar. Whisk a little more until well blended. Pour into an ice cream machine or a container and freeze.
For the caramel
- 2/3 cup caster sugar
- Dash of water
Put into a saucepan and heat until the sugar dissolves and heat gently until it starts to caramelise, let it become golden. Remove from the heat immediately as it will quickly turn to very very crunchy caramel.
Pour onto a greased metal tray and leave to cool. When cool, hit with a hammer and break into bits. Mix with the nuts.
When the ice cream is almost frozen, stir in the nuts and the caramel bits, mix well and return to the freezer.
And that is it!
If you want to be really decadent, make a toffee sauce to pour overtime when serving.
- 200 grams (1 Cup, 4 OZ) caster sugar
- 60 grams ( 2 OZ ) unsalted butter
- Pinch sea salt
- 120 mls double cream
Put the sugar along with about 100 mls water and heat. Swirl around from time to time, do not stir. When it begins to thicken and begins to be a caramel colour, remove from heat, stir in the butter, salt and cream. Mix well and leave to cool. And again, that is it!