‘Tricolore’ Ice Cream

Love Food has recently been on a jaunt across the channel so to mark the occasion and to carry on our ice cream theme we have had the inventing hat on to devise this rather delicious little treat.

French Flag Inspired Ice CReam

Andrew: I’ve been purchasing good local ingredients for this offering.

Dawn: All fresh and juicy in the summer months, when the fruit is at its finest.

Andrew: I was inspired by the flag of our host nation, and also had memories of Neapolitan ice cream.

Dawn: I remember that! Chocolate, strawberry and vanilla; where did that come from?

Andrew: Well it seems it was an American invention, Dawn. Early immigrants from Naples brought their gelato-making skills with them, and early versions were in the colours of the Italian tricolore. Pistachio for green, vanilla for the white layer and cherry ice cream for the red. It seems the Americans favoured strawberry, chocolate and vanilla.

Dawn: Food history really is a blog in itself.

Andrew: Indeed – but we must crack on!

Ingredients

3 lemons

1 punnet of raspberries

1 punnet of blueberries (or blackberries)

100g caster sugar

450-600ml double cream (depending upon the size of your freezing container)

½ tsp salt

Dawn: How do I stop the three layers from merging?

Andrew: Patience!

Dawn: I have lots of that!

Andrew: You will need it but it is worth it. This is a three part recipe, as the layers would imply.

Method

  • In a bowl, mash the raspberries with a fork. You need to mash until the raspberries are of a pulp-like consistency. You can drain the juice through a sieve, if you wish but we included all the flesh and pips in this ice cream concoction.
  • Add one third of the cream, sugar, salt and the juice of half a lemon. Mix well so the red colour is evenly spread.
  • Pour into your container and place in the freezer. Wait an hour or until the mixture is reasonably firmly set.

Andrew: All easy so far?

Dawn: Now the next stage is our How To Make Lemon Ice Cream.

Andrew: So we have simplified the instructions here.

  • Grate the peel of one of the lemons using the fine side of a grater.
  • Squeeze the juice from this grated lemon.
  • Combine the lemon juice with one third of the sugar, salt and cream.
  • Pour on top of the raspberry layer and return to freezer.
  • Wait one further hour or so.

Dawn: Nearly there!

Andrew: Finally for the blue layer. I used local blueberries because I love them so much. The end result was more purple, so I would suggest blackberries for a deeper colour, but you may wish to adjust the lemon juice and sugar to your taste.

  • In a clean bowl, mash the blueberries with a fork. They will split and release their juices.
  • Add the remaining third of the cream, sugar, salt and the juice of half a lemon. Mix well so the blue colour and the blueberry pulp is evenly spread.
  • Pour onto your lemon layer container and return to the freezer.

Dawn: A little more patience…

Andrew: …et voila! La glace tricolore de France!

Dawn: Magnifique!

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Beetroot and Chickpea Fritters

Love Food UK:

Beetroot and Chickpea Fritters – #burgers by any other name! A veggie #burger, no less!

Originally posted on Love Food! Food, Fun & Friends:

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Beetroot used to be such a maligned vegetable, as some of us remember from the overuse of it in school dinners,  but here it provides the basis of a family meal which cost pennies to produce.

Dawn: It was quite labour intensive, especially as the beetroot is always messy to prepare.

Andrew: Yes, even with a food processor, you have a lot of washing up, but the end product is quite amazing. 

Ingredients

150g beetroot- raw, and peeled

2 tbsp olive oil

One can (400g) of chickpeas or the equivalent weight of dried chickpeas, soaked overnight and cooked thoroughly

Salt and pepper to season

More olive oil to cook

Method

  • Either grate the beetroot using the course side of a grater or use the grater setting on your food rocessor.

Dawn: We suggest you use rubber gloves and wear an apron. Beetroot juice will stain your clothes and your skin.

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Pork and Sage Burgers with Samphire and Chestnut Mushrooms

Love Food UK:

Another tasty #burger #recipe – Pork and Sage Burgers with Samphire and Chestnut Mushrooms #internationalburgerday

Originally posted on Love Food! Food, Fun & Friends:

A delicious and easy-to-follow burger recipe which you know exactly what ingredients are in them. Try this and review on this blog, please.

20140517_132439Dawn: Samphire? What’s that?

Andrew: I’ve seen it on the cookery programmes on the TV. It grows on the coast, in salt marshes. I found a box for a pound and thought I would give it a go.

Dawn: I can see it there, poking out from beneath your salad. 

Andrew: The first homegrown leaves of the year no less!

Ingredients

Serves 4

500g pork mince

A handful of sage leaves, finely chopped

8 chestnut mushroom, finely sliced

100g samphire

Salad leaves of your choice

Salt and black pepper for seasoning

Olive oil to fry

Method

  • Place the pork mince in a bowl, add the chopped sage, salt and pepper, and mix will with your hands.
  • Some people use an egg for binding, but this wasn’t necessary here.

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