Making ice-cream without an ice cream maker is a pain, but this recipe is super easy and doesn’t need one (who needs another appliance you’ll only use a couple of times a year clogging up your kitchen).
Ingredients
400 mil Condensed Milk
200 Mil Double (heavy) cream
1 Tsp Rose Water (don’t be tempted add more, trust me this is enough)
50 Grams Pistachios
Pink food colouring (optional)
Method
Add the condensed milk and cream to a large bowl and whisk with an electric whisk (or use a stand mixer) until thick and nearly doubled in size
Mix the rose water and food colouring if you’re using it, together and whisk in the cream mix
With a spatula gently fold in 2/3 of the pistachios
Line a 1lb loaf tin with cling film, leaving 6-7cm hanging over each end
Pour the ice cream mix into the loaf tin and sprinkle the top with remaining pistachios (I had some rose petals and sprinkled these across too, because i was feeling fancy)
Cover the ice cream with the extra cling film hanging over the ends of the tin. Freeze for at least 6 hours
I’ve never heard of anyone making these outside Northern Ireland (unless that person happened to have a Granny from NI), so I think we can claim these as our own. Fifteens are delicious as a teatime treat, or with an ice cold glass of milk or a tea/coffee. They are easy to make, and ideal for little hands to help with it.
The name comes from needing fifteen of most of the ingredients, so it’s really hard to mess up.
These are sweet, but they aren’t for everyday so little it’s all about balance. Sometimes we need a little indulgence, so go ahead and treat yourself.
Make 15
Ingredients
15 Digestive biscuits (Graham crackers)
15 Marshmallows
15 Glace cherries (if you really hate these, you can experiment with alternatives like Turkish delight or maltesers, go nuts)
150 mls condensed milk (double check you’re buying condensed milk, not evaporated or else these will be totally rank. I’ve done it before I know, but if you did check out the recipe for gypsy pie which does use evaporated milk)
100gms Desiccated coconut
Makes 15
Method
Put the digestive biscuits in a bag and bash the life out of them with a rolling pin until the crumbs look like rough sand (this is a great stress reliever). When this is done, put the crumbs into a mixing bowl
Cut marshmallows and glace cherries in half, and add to the digestive biscuit crumbs
Add the condensed milk, it will look like there isn’t enough milk to make the mix come together but trust me.
Put a 12-15 inch piece of cling film on a counter top and sprinkle with the coconut
Sprinkle the 15s mix in a line down the centre of the sheet of cling film, and press the biscuit mix into a log shape, about 10-12 cm long depending on how wide you want the 15s to be. Sprinkle the remaining coconut on the top and sides of the log. When this is done, gather the cling film tightly around the sausage shape making sure it is completely covered.
Refrigerate the log for 2 hours, and then remove the cling film and cut into 2 cm thick slices. You can cut off as little or as much of the log as you want, and as long as it is covered in the cling film it will live in the fridge quite happily for several days (Although I can promise it won’t last that long)
Some Christmas baking can be on the heavy side. These are light as air, with a crumbly meringue outside and a soft marshmallowy centre. Everyone went nuts for these. So give them a try, they’re fairy quick and easy to make. Thanks to @roamingtaste for a great recipe.
They have only 5 ingredients, most of which you’ll already have in your cupboard.
Add some to a cute bag for nice gift when dropping into visit family and friends over Christmas.
Makes 24
4 Egg whites
170 Grams Sugar
130 Grams Dark chocolate (either chocolate chips or finely chopped)
70 Grams Cornflakes
1 Tbsp Vanilla extract
Method
Preheat the oven to 150 degree(Celsius). Line 2-3 baking trays with baking parchment
In a stand mixer or using an electric whisk, whisk the egg whites until the double in size. Gradually add the sugar to the egg whites until the mix reaches the soft peak stage
Add the other ingredients to the bowl and gently fold into the meringue with a large spoon until all the ingredients are combined
Using ether an ice cream scoop or tablespoon, soon the mix into the baking sheets leaving a space of 2-3cm between each cookie as the will spread
Bake for 20 minutes, and allow to cook on the baking sheet (they’re very soft coming straight from then oven and will set a little as they cool down.
Enjoy with some going coffee in front of a Christmas tree or roaring fire
My friend Mags has been raving about this recipe for ages. We both have a serious bread addiction and this recipe is from a slimming club site. So when she shared the recipe I had to make it. If you’ve ever had Irish wheaten bread this is similar in taste.
Ready to bake
It takes two minutes to knock together, can be enjoyed by those who have issues with gluten and is pretty cheap to make. If you want something to keep kids busy this also something to do with them on a rainy afternoon and the will be super pleased with themselves.
It’s not the lightest fluffiest bread, but it is packed full of fibre and perfect served with cheese and chutney or buttered along side soup. I topped mine with some pumpkin seeds for a bit of crunch, but you can also sprinkle with porridge oats.
Ingredients
500ml Yoghurt
200 Grams Porridge oats
1 Tsp Salt
1 Tsp Bicarbonate of Soda (baking soda)
1 Egg
Method
Preheat your oven to 180 degrees (Celsius). Grease a load tin, you can also line it with baking parchment if want to (but I just greased the tin really well and it was fine)
Mix the yoghurt, salt and baking soda together, before stirring in the porridge oats
In a separate bowl, crack the egg and whisk with a fork until light and fluffy. Stir into the porridge mix and stir until we’ll combined
Transfer the mix into the loaf tin and bake for 50 minutes. Test with a tooth pick, when it comes out clean it’s ready.
Seaneen's Sunnyside Kitchen 