Fresh Mint Vodka Ice Cream with Choc Chunks

A few years ago, 2 years to be exact, I tried this ice cream and we found it to be nice but it didn't wow us enough for a repeat performance. It was put on the back burner.

Because my mint plants were going crazy, I thought I will give this ice cream another go. Much more mint leaves were used and left to infuse with the milk overnight. This gave it more punch. Love the flavour and aroma from the mint and vanilla beans. Definite wow factor !



Ingredients
1 cup fresh mint leaves
375ml low fat milk (light blue top)
100gm sugar
1-2 vanilla bean or 1 tsp vanilla extract
250ml cream
2 large eggs

3 Tbsp vodka

25gm eating chocolate, coarsely chopped

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Grape Jam

Who would have thought I would one day be making jam out of grapes from my own backyard ! I managed to pick about 5 kilo from an unruly grape vine and it seems too much of a waste to give them all to the cows.

No idea of the variety but these were not tart. Only the purple grapes were used. The lucky cows (Scarry and Baby) were given all the green ones.

The actual act of cooking the jam is fast. It is the prep that takes a bit of work. First the skin has to be separated from each individual grape and then the seeds removed. I did all the prep work while watching TV at night.


It is a nice jam. Actually it tasted much like plum jam. Will I make it again....yes definitely....if I can gather enough grapes from the garden. It is worth the effort.

No pectin or setting agent is used as the jam sets beautifully with just the addition of some lemon juice.

Makes 1.6 Litre

Ingredients
2 kg 'purple' grapes
1 kg sugar
2 Tbsp lemon juice

2 Tbsp vodka

Method
1. If you do not have a thermometer for testing the setting point, put 2 saucers into the freezer for use later to check the jam's setting point.

2. Remove any unwanted spoilt grapes. Rinse. Squeeze each grape individually between the thumb and index finger. Put the flesh and juice in one pot and the skin in the food processor.

Pop the flesh out.

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Gong Xi Fa Cai....Yam Ring for the reunion dinner

Wishing all our Family & Friends A Very Happy Chinese New Year.

May the Year of the Tiger bring Lots of Happiness, Prosperity, Good Health and Good Fortune.

KONG HEI FATT CHOY !

And for our Reunion Feast tonight we will start off with none other than our favourite yam ring ...... Cheers !

Recipe Here

Kueh Bahlu ~ Mini Chinese Sponge Cake

Chinese New Year is fast approaching. This year it falls on Valentine's Day 14th February. Kuih bahlu is one of the many traditional cakes served during the new year period.

We don't restrict ourselves to having kueh bahulu once a year but make it quite often throughout the year for our morning tea. The tiny cake is spongy and light. With not a trace of fat, butter or oil it is a dieter's dream.

Makes 16

Ingredients
1 large egg
30gm sugar
¼ tsp vanilla extract

30gm plain flour
1/8 tsp baking powder

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Date and Ginger Cake

These date and ginger stickies are akin to a pudding except it is very much lighter in texture. Taste magazine kindly tested and published the recipe following a request by a reader who had enjoyed the cake at In Stone Cafe in Cambridge.

We have ours for morning tea with a cup of coffee. You can also serve this as a dessert with whipped cream or yoghurt on the side.

I have told Mr Redneck who incidentally like these little cakes very much, that if he were to pre-chop all the dates on the ready, I can make these as often as he likes. I find chopping the dates a bit of a chore. He very cleverly suggested I stick it into my food processor or the Magic Bullet. Told him I have already tried that. It doesn't work. So....no short cut I am afraid !

Makes : 9-11 muffin size cakes

Ingredients
30g butter
100g dates, chopped into small pieces
¼ heap tsp baking soda
155 ml boiling water

50g brown sugar
2 Tbsp golden syrup, homemade

1 egg
½ tsp vanilla extract

90g sifted plain flour
½ tsp baking powder

25g crystallised ginger, finely chopped

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