Simple Dessert with a few ingredients

The only thing I’m enjoying about packing is the fact that I’m finding some of my hidden treasures. I found a few recipe books with amazing recipes that I kept in a safe place, only to forget about them. I found this Easy Delicious Tiramisu recipe in an old Woolworths Taste Magazine. It had another name for it and I remember there was alcohol in the recipe, don’t ask me what alcohol as I won’t be able to tell you. I don’t drink it so I’m a little uneducated on anything related to alcohol.

I cannot tell you much more about the recipe because after I used it my helper decided to put it away and now can’t remember where the magazine is anymore. But my packing is not over yet so I’m sure it will pop up somewhere soon.

At least I still remember the ingredients and it is such a simple dessert to make with absolutely no effort at all. Did I mention it is also heavenly, it is creamy with that hint of coffee and my favourite madeira cake.

Most recipes use ladyfinger biscuits but this recipe uses madeira cake and I simply love it. I must admit I did not spend tons of time decorating it although I did regret it after I saw my dreadful photos. Please don’t be put off by my decorating skills, as they say “the proof is in the pudding” so you have got to try it to appreciate it.

I promise to make a show stopping one the next time I try this recipe. Just to have something for my photos I used a round cutter and cut out a little piece, wanted to add a little bit of prettiness to it. I did tell you I was a homecook, didn’t I, in case you forgot.

With Valentine’s Day around the corner this is also an amazing dessert to make, you can try making it into a heart shape. Well, at least if you are the romantic type.

Please do not eat this dessert as soon as it’s made, it must be refrigerated for a couple of hours at least. Trust me it doesn’t taste as delicious if not chilled.

Print Recipe
Easy Delicious 10 minute Tiramisu
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Beat the mascarpone, fresh cream and vanilla together
  2. Cut the madeira cake into slices
  3. Cool down the coffee a little, if it is too hot the cake will break easily when dipped
  4. Dip the madeira slices into the coffee and layer it in a dish or a bowl, ensure the bottom is covered
  5. Pour over the excess coffee
  6. Fill the cake with the mascarpone cream filling
  7. Scatter some grated chocolate and crushed amaretti biscuits over it and refrigerate for a few hours before serving
Share this Recipe

Flavourful One-Pot Indian Dish

I guess the next few weeks you will hear my moans about home renovations. I didn’t fully understand the stress that truly goes with it until now. Despite all my running around and making sure we have a smooth transition into our new home I still have to find the time to cook. Curries are truly a life-saver during stressful times, it’s a one-pot dish and can be made ahead. It’s why I thought this Spicy Lamb Rogan Josh with a crunchy carrot salad will work well with my busy schedule.

Living with my neighbours so close by I am sure they must get that aroma of curry at 10am in the morning. They are either cursing me for making them breath in the lingering curry smell or just because they can’t have some. At least I don’t cook a curry everyday or every morning so neighbours please bare with me until the craziness is over. I love sharing though so if my neighbours do stop by, I really don’t mind sharing my Spicy Lamb Rogan Josh.

Indians are great at sharing, nobody leaves our home without eating something or taking a doggy bag home. It’s a trait I have from my parents and I love it. I do hope my kids can still carry that love of sharing in their adult lives. Although my 10year is quite adamant he will not share his food with anybody…….let’s hope that changes.

Rogan Josh uses similar spices to what we use in our Durban Lamb Curry, it is cooked a little differently but both are equally delicious. https://itsallaboutthekitchen.co.za/recipe/durban-lamb-curry/

This recipe makes an aromatic dish with succulent lamb as it’s simmered on a low heat for a long time, this also helps develop the depth of flavour. I know lamb has enough fat content but I did trim off all the excess fat from the leg of lamb pieces that I used. I used ghee and a bit of fresh cream for that added richness. It was mainly for the kids, my 10 year old will probably have it for every meal until the pot is empty, he loves any lamb curry that much, so I did splurge a little. I have noticed that the chefs at authentic Indian Restaurants use loads of onion in their dishes so for this one I added a lot more than I usually do.

Print Recipe
Spicy Lamb Rogan Josh
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
MAIN COURSES LAMB
RECIPES MAIN COURSES
Servings
Ingredients
MAIN COURSES LAMB
RECIPES MAIN COURSES
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Roast the cumin, coriander, cinnamon stick, elachie, star aniseed, cloves until fragrant. Remove from heat, cool and grind into a fine powder
  2. Heat the butter ghee and saute onion and curry leaf.
  3. Once onion is translucent add the ginger/garlic paste and fry for a minute
  4. Add the cubes of lamb and mix in the ground spices. Add the masala and chilli powder. Mix it all well and saute for a minute or two.
  5. Add the tomato paste and yogurt. Season with salt. Add a pinch of sugar if the tomato paste is too acidic. If you feel the lamb is drying up too quickly you can add about a 1/4 cup of water or slightly more if required.
  6. Turn the heat down to a low settiing and allow curry to simmer for at least 40 minutes. The lamb should be tender and succulent. Add the garam masala
  7. Add fresh cream if you wish and serve hot
Share this Recipe

I guess my family can only do so much roast veggies and salads. Today it’s a Creamy Spicy Chicken Pasta, my kids favourite comfort food.

This easy Creamy Spicy Chicken Pasta Recipe is so simple, you can have a meal on your table in less than 30 minutes. It’s comforting, spicy and oh so yummy!

I love spicing up my chicken before I add them to pasta. It makes it all the more delicious. I’ve tried making it with cajun spice, garlic and chilli, hot chilli sauce and many more spicy variations. Everyone needs a bit of spice in their lives every once in a while, even on a hot summer’s day.

If you are daring enough you can even add a bit of chilli when marinating your chicken with the spices for this recipe.

Making a white/bechamel sauce can be intimidating at first, I was scared to make one when I was younger too. Mainly because I thought I would have a lumpy sauce, and yes I did have lumpy sauce in my early days of cooking. However, I quickly figured the secret to getting a smooth sauce, my trusted old whisk, it works like magic. Use a whisk to stir your sauce and you will never have lumpy sauce again.

As we all know Chicken Breasts are also tricky to cook, it can overcook very easily and the it becomes all chewy. Nobody wants that as it just ruins a good dish. I cook my Chicken Breasts on medium to high heat and I cook it just enough on both sides, usually about 4 to 5 minutes per side. I make a little slit in the centre of the breast to check if it’s cooked, no fancy gadgets required.

My kids love a saucy dish so I add a little less pasta to this Creamy Spicy Chicken Pasta just so they can enjoy that sauciness. You can add more pasta if you wish. When boiling your pasta you need to pop your pasta into a pot of boiling water, add some salt and it’s good to go. I do not add oil to my pasta as I find that the sauce adheres to the pasta better without the oil.

Here’s a list of some of my other delicious Chicken Recipes:

https://itsallaboutthekitchen.co.za/recipe/lemon-garlic-chicken/

https://itsallaboutthekitchen.co.za/recipe/chilli-chicken-indo-chinese-recipe/

https://itsallaboutthekitchen.co.za/recipe/butter-chicken/

Another delicious recipe to try from https://mediterraneanlatinloveaffair.com

https://mediterraneanlatinloveaffair.com/creamy-spinach-and-mushrooms-chicken/


Print Recipe
Creamy Spicy Chicken Pasta
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
MAIN COURSES CHICKEN
RECIPES MAIN COURSES
Servings
Ingredients
MAIN COURSES CHICKEN
RECIPES MAIN COURSES
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Marinate the chicken breasts with the chilli powder, cumin, garam masala, ginger/garlic paste, lemon juice, buttermilk and some salt and pepper. Refrigerate for an hour.
  2. Make the white sauce by melting the butter on medium heat. Add the flour and cook for about 2 minutes. Remove the mixture off the stove and whisk in half the milk, a little at a time. Using a whisk prevents a lumpy sauce.
  3. Return the sauce to the heat and keep stirring. Add the remaining milk and cream and stir until it thickens forming a smooth, silky sauce. Season with salt and pepper. Should cook for about 8 minutes. Place a clingfilm over the sauce to prevent a skin forming on top and set aside
  4. Heat 2 tablespoons olive oil on medium to high heat and fry the chicken. About 4 minutes on each side until chicken is soft, tender and cooked all the way through
  5. Boil pasta in a pot of boiling water with some salt, should be al la dente. You can chop up the chicken breasts and mix it all together with the sauce and pasta or you can mix the pasta with the sauce and place the sliced chicken on top. I prefer to mix it all together as the flavours really get in
Share this Recipe

I first discovered this delicious dessert called Eton Mess when I watched a cooking show on TV. It looked so delectable and yet so easy I had to give it a try. It has since become a firm favourite in our home. It is a British dessert which was apparently served at Eton College’s prize-giving picnic, so glad I stumbled upon this recipe.

Eton Mess, to me, is almost a comforting dessert, everything literally gets dumped into one bowl and yet turns out heavenly. Its all mixed together and becomes one big delicious mess. Just the way I like it. If you want to show off your “cheffy” side you can layer the three ingredients. I haven’t yet found another dessert this simple and delicious. This one has just 3 ingredients, strawberries, cream and meringues. Making my own meringues is a mission so I settle for store bought ones. I actually found some pink ones made with strawberry juice this time.

When I am in the mood to get all fancy I use different fruit or make a berry coulis to drizzle over my Eton Mess. But I actually prefer it this way, no fancy frills. You can also use any berry, mango or even passion fruit. I have also seen recipes with some pistachios sprinkled over for that extra crunch.

Due to the simplicity of this dessert you can make it any day of the week. If you are making it for guests you can prep the ingredients in advance and put all together when serving. I love the different textures in this dessert, the airy, melt-in-your mouth texture of the meringues, the richness of the cream and the little crunch from the strawberries.

I did not add any sugar to my dessert. The meringues are sweet enough and I prefer not to add sugar. However, you can add some castor sugar when whipping your cream if you prefer a sweeter version.

Print Recipe
Easy Eton Mess Dessert
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Whip the fresh cream until soft peaks form. Be careful not to overmix
  2. Chop up the strawberries.
  3. Break the meringues into pieces, you can keep some whole to decorate if your prefer.
  4. Place all the ingredients in a large bowl and gently fold them. Serve immediately. You can decorate them with more strawberries and meringue.
Share this Recipe

I first tasted this Creamy Tuna Sauce when a friend shared some with me. It was made by a friend, she is also an amazing cook and I hope I have done justice to this recipe. She did mention the ingredients used in creating this recipe but I didn’t get any exact measurements so I made up the recipe from what I remember.

We were going away on holiday when I made this sauce so I didn’t have time to post the recipe. It’s a lovely dish to cook in Summer as you can eat it hot or cold. I did taste it both ways and it was still delicious. My husband and I love eating it with crackers, it makes the perfect dip. You can also serve it on a bed of pasta or make a pasta bake with a generous sprinkling of cheese…yum! Now that we are back home it’s back to the kitchen, I do love cooking but every once in a while it’s lovely to have a break from it.

It’s amazing how stress-free life can be when you away from “reality”, not having to bother with cleaning and cooking or any of the million things that awaits us at home everyday. I desperately needed that break, away from the hustle and bustle of Johannesburg but I must admit it’s good to be back home. I missed my own bed. There’s definitely only a limited number of days you can actually enjoy living out of a suitcase in a hotel room. Durban was beautiful, it’s always warm and welcoming, we love the people and we definitely enjoy the hospitality we receive from our families in Durban. My mum and mum-in-law are also great cooks so I enjoyed being spoilt with their special dishes, they love cooking for us. Now I am too afraid to get on that scale…it may just break!

Hubby and I have both agreed it’s healthy eating again, now that we have nobody special to cook for us. I think this Creamy Tuna Sauce can pass as healthy, a dash of cream can’t do much harm can it?

In my recipe I did include sugar as one of the ingredients but if your sauce is not too acidic you can omit the sugar. I find that the level of acidity varies with the different brands of passata and sometimes you don’t need much sugar.

Print Recipe
Creamy Tuna Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Ingredients
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat olive oil. Sauté onion until translucent
  2. Add garlic, chilli and dried herbs, fry for a minute.
  3. Add the passata, season with salt. Cook for a few minutes until the oil surfaces to the top.
  4. Add fresh cream and tuna. Heat through and serve
Share this Recipe

I hope you all had a great weekend.   This amazing Creamy Butternut and Sweetcorn Bake recipe is from my sister in Australia, it is so delicious so I have to share it with you. She made this often when she lived in SA and everyone fell in love with it.  Creamy Butternut and Sweetcorn Bake makes a perfect side dish, especially when braaiing. It just goes so well with braaied meat. It is not the healthiest dish to make as it’s loaded with cheese and cream but everything in moderation.

We don’t have this dish very often, probably once or twice a year but it is so worth making it. Although I’m not crazy about Cream Style Sweetcorn it works amazingly well in this dish. It was so delicious that my family cleaned out the dish, there were no leftovers. Trust me even the picky eaters will eat this.  It’s amazing how cream and cheese makes everything taste heavenly, why does everything that taste good have to be bad for you. Life is so unfair. I sound like my kids, telling me life is not fair when they can’t have their way.

Butternut can sometimes get a little boring so this takes your butternut to a whole new level. We often have butternut that’s steamed or grilled so let’s call this our butternut treat. If you are vegetarian you can have this Creamy Butternut and Sweetcorn Bake with a refreshing green salad and maybe some crusty bread….mmmm sounds mouthwatering.

In my instructions I did say “smash your butternut” and not “mash” because you really don’t want a pureed bake. The butternut should have some texture so it’s not a mushy bake. When steaming your butternut and it is slightly undercooked that’s okay, it will cook further in the oven so don’t stress too much about that. I hope you love this dish as much as we do!

 

 


Print Recipe


Creamy Butternut and Sweetcorn Bake

Votes: 0
Rating: 0
You:
Rate this recipe!

Add to Shopping List
This recipe is in your Shopping List

Servings


Ingredients

Servings


Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Add to Shopping List
This recipe is in your Shopping List


Instructions
  1. Steam the butternut until tender

  2. Preheat oven to 180 deg celcius. Smash the butternut once cooked and place in a oven proof dish.

  3. Pour the cream style sweetcorn over the butternut and roughly mix it together, don't over mix. Season with salt and pepper and sprinkle the chilli flakes

  4. Pour the fresh cream over. Sprinkle the grated cheddar cheese on top. Sprinkle a little paprika over the cheese and bake for about 45 minutes.


Share this Recipe

I made these Caramel and Custard Danish slices as it is my husband’s favourite. It’s his cheat day so he gets to eat all the treats he misses on other days. He also won an award at work for “Leader of the Year”, I am so proud of him and all his hard work and dedication.  Today I put in some extra effort to cook him a great meal.

Did I mention we get to go to Mauritius, his prize for winning the award…so how can I not spoil him, see I’m trying to be extra nice. By the way, he loved the Caramel and Custard Danishes, he ate 3 of them so they must’ve been good.

We often buy the Woolworths Caramel and Custard Danish Slices and it’s never enough as there are only 4 in a pack. With this recipe I at least got 10 slices. My 10-year-old never eats the one from Woolworths, he never liked them and refused to eat them. However, he ate these and he told me he loved them.

You should know me by now, I do love shortcuts.  I used store-bought puff pastry, which made my job so much easier and I had these slices done in minimal time.  The one Woolworths makes has a softer pastry, mine was a little more flaky. There seems to be a shortage of vanilla pods or maybe vanilla pod suppliers are also on strike. We do live in South Africa after all.  I’ve looked for the past month and nobody has them so I’ve given up on my quest to find vanilla pods. Vanilla extract to the rescue.

However they are still delicious with the right balance of sweetness. I never add too much sugar to anything I bake, so these were perfect for my family. The caramel also adds to the sweetness.  If you prefer a sweeter version you can add more sugar to your custard.

Print Recipe
Caramel and Custard Danish Slices
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 180 degree celcius. Cut pastry in half lengthwise and cut each half into 5 even pieces
  2. Place on a parchment lined cookie sheet and bake for 10 minutes or until pastry is cooked. Place on a rack to cool
  3. In the meantime, add the vanilla to the milk and cream and bring to a boil on medium heat. Remove from heat
  4. Whisk together the egg yolks, sugar, custard powder and 2 teaspoons of milk. I prefer adding the extra milk so I get a smooth mixture, it does help in getting rid of the lumps
  5. Pour the milk into the egg mixture, a little at a time, whisking continuously. Return to a low heat and stir until the mixture becomes thick and smooth. Remove from the heat and pass it through a sieve to get rid of any lumps. Set aside to cool
  6. For the glaze mix 2 tablespoons icing sugar with about 2 teaspoons water or milk until it's smooth
  7. Once the pastry cools down, spread the caramel on the inside of every slice of pastry. Then spread custard on half of the pastry slices and use the other slice to cover them. Drizzle the sugar glaze on top and refrigerate until ready to serve
Share this Recipe

Vegetable Makhani is similar to Butter Chicken as it’s exactly the same sauce that’s used minus the chicken. It consists of a rich, creamy sauce and cashew nut paste can be added to the sauce but I prefer not to add it, it’s because it feels rather strange adding nuts and fruit to my curries. I grew up eating South African Indian food which is never cooked with any nuts or fruit so I’m not about to start now, well maybe I’m just not that adventurous. All the same this Vegetable Makhani is still absolutely delicious without the nuts.

I remember eating this dish at an authentic Indian restaurant here in Johannesburg and it was the most delicious vegetarian dish I have ever eaten, however I think they got a new chef at the restaurant and it never tasted the same again. So I thought I will try making some myself and I think this recipe is as close to the real thing. It has the right balance of spices and a hint of sweetness, I never liked a sweet curry but these authentic creamy sauces does need that hint of sweetness, it makes all the difference.

You can add any vegetable you want to this dish but I think firmer vegetable works better, it doesn’t get all mushy in the sauce and you can add paneer. I prefer making my own , you can totally omit the spices if you are using my recipe for Spicy Paneer

There’s nothing better than eating this curry with rice or  freshly made naan bread, it’s wonderful to soak up all that sauce, I’m drooling just thinking about it. I prefer to steam my vegetable before adding it to the sauce and I think this is a quick and easy way too. You can add vegetable according to the amount of  sauce you prefer in your curry, if you want a whole lot of sauce then add less vegetable but if you want less sauce you can add more vegetable. I add about 2-3 cups of vegetable together with a little bit of paneer.

Print Recipe
Easy Vegetable Makhani
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
RECIPES MAIN COURSES
MAIN COURSES VEGETARIAN
Servings
Ingredients
RECIPES MAIN COURSES
MAIN COURSES VEGETARIAN
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Steam your vegetable for a few minutes until cooked and set aside
  2. Heat oil and add cumin seeds. Once the seeds start to burst add the bay leaf and onion. Sauté the onion until it's translucent. Add the ginger/garlic paste and fry for a minute.
  3. Add the ground cumin, coriander, chilli powder, masala and turmeric. Cook for 2 minutes, it will form a thick paste, add a few drops of water to prevent it from burning
  4. Add tomatoes and yogurt. Season with salt and add the sugar. Cover and simmer on low heat until the tomatoes are cooked, the oil will surface to the top when it is ready.
  5. At this stage remove the bay leaf and blend the sauce until it's smooth. add it back to the pan and add the fresh cream together with the fenugreek leaves, crush this between our fingers and then add it. Add your vegetable and if you are using paneer, you can fry it in a little butter or oil and add it to the sauce. Add garam masala and serve hot with naan bread or rice
Share this Recipe

I absolutely love this One-Pot Creamy Sundried Tomato Chicken, this recipe is definitely a keeper. I’ve always come across recipes where they’ve used Chipotle Spice but I never really got around to trying some myself. A few weeks ago I was shopping at Woolworths and there I found some, I wasn’t quite sure what to do with this Mexican spice so today I decided to make some Creamy Sundried Tomato Chicken and I thought why not add some smokiness to my chicken dish. I wish I had found this spice sooner, it made my dish taste amazing, I promise. It added so much flavour to the chicken and it actually worked really well with the sundried tomatoes. I did not add too much sundried tomatoes, only because of my picky-eating boys, if it was up to me I would add a whole lot more but you can add more to your dish.

Creamy dishes always taste so delicious, like my other Chicken dish Creamy leek and mushroom chicken which is also another one of my favourites.

I did not splurge on the cream, I’m trying to be really good and eat as healthy as I can so I added just a little cream to add some yumminess but hey, you can splurge if you want. I also did not have a lot of spinach, I cut some from my garden as this was a spontaneous dish but you can add more spinach too.

So I was really looking forward to getting my 9-year-old to try this dish because he will give me his opinion, good or bad. But today he received a birthday voucher from school to get a free pizza and drink, you would swear my child never ate pizza before, he insisted we go and get that free pizza as he is starving…never mind I had to wait a whole half hour to get it. Anyway I had a taste of my creamy chipotle chicken dish and it was heaven. I’m going to serve it with Broccoli and Creamy Mash Potatoes, you can serve it with rice or pasta.

This dish only takes half an hour to prepare so you can have dinner in a jiffy.

 

Print Recipe
Creamy Sundried Tomato Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
MAIN COURSES CHICKEN
RECIPES MAIN COURSES
Servings
Ingredients
MAIN COURSES CHICKEN
RECIPES MAIN COURSES
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Marinate the chicken with the 2 teaspoons garlic, chilli powder, chipotle spice, paprika and lemon juice. Refrigerate for half an hour
  2. Heat 2 tablespoon olive oil on medium-high heat and brown the chicken breasts, about 3 minutes on each side
  3. Remove chicken and set aside, cover with foil to keep warm
  4. In the same pan heat another tablespoon of olive oil. Add onion and cook until it's translucent. Add 1 teaspoon of garlic,. cook for a minute
  5. Add a tablespoon of flour and cook for a further minute. Add the chicken broth and cream, heat through. Add the sundried tomatoes, the liquid from the sundried tomato and spinach. simmer for a couple of minutes until the spinach wilts and add the chicken. Simmer for a further minute and turn the heat off. Season with salt and pepper. You may not need a lot of salt as there may be enough salt from the chicken broth.
Share this Recipe

I’ve been waiting for Spring just so I could try my new rose cardamom ice-cream flavour. Rose flavour is not new to me, I think every Indian home has had Rose syrup or Rose Essence stored in their cupboards. Rose syrup and rose essence can be found in most Indian spice shops, rose essence is a lot more concentrated than the rose water so the rose flavour really comes through when using it in baking. I remember growing up my mum always made us Bombay Crush, it’s an Indian milkshake made with Rose syrup and milk and my mum added ice-cream to make it extra special we loved it. I thought if we can have rose flavoured milk, imagine how much more delicious it would be in ice-cream.

My kids love ice-cream and I am too afraid to make it because they have allergy issues so they cannot drink anything ice-cold or even go out in the cold, it’s not a joke, they get frantically ill. People think I’m crazy when I tell them this but it is true.  My 17-year-old used to get asthma attacks when he was younger, after drinking anything ice-cold. I remember we went to Durban on holiday once and he stayed at my parents home, my mum of course just lets them be, it’s how grandparents are, they allow the grandkids to get away with almost anything. He managed to pull the wool over my mum’s eyes and have some cold drink straight out the fridge and when we arrived to fetch him that afternoon he was frantically ill. We had to rush him off to a doctor in the area. He had to be nebulizer as he couldn’t breathe and he was pretty scared and so was I, I remember what an amazing doctor we found, he took such care of my son and put him at ease and comforted him until he could breath normally again. That was quite a scary experience and I thought my child will never touch anything ice-cold again but that fear was short-lived. He has outgrown the asthma now so he is allowed ice-cold stuff but in moderation.

Now you see I’m not crazy, I have a valid reason for not making ice-cream more regularly.  This ice-cream is only going to be tasted by my 9-year-old when the temperature is scorching, it’s the only time he may be able to have it without getting ill. My friends will tell you I’m a little crazy but I swear I’m not making any of this up.

Back to the ice-cream, this is a flavour that is so irresistibly awesome, you will think you’ve died and gone to heaven. This Ice-cream is uncomplicated to make, it’s no churn,  it’s cheaper than store-bought and no funny ingredients are going it to it, that’s what I love about homemade.  I added some cardamom to this ice-cream but just a teaspoon as I wanted more of the rose flavour but feel free to add more if you wish.

 

Print Recipe
Rose Cardamom Ice-Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Using a stand mixer or a hand mixer mix the condensed milk together with the rose essence
  2. Whip the fresh cream well until it forms soft peaks, be careful not to overmix
  3. Gently fold the cream into the condensed milk together with the rose syrup. I didn't want my ice-cream totally pink so in order to get a marble effect I folded it in with the cream. You can add the rose syrup to the condensed milk if you want a totally pink ice-cream
  4. Pour the mixture into a freezer safe container, cover and and freeze overnight. I used a loaf baking tin.
Share this Recipe