Five ingredients

No Churn Pistachio and Rose Water Ice Cream

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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

Icelandic Christmas Cookies (Maren-Kornflexkokur)

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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

Porridge Bread

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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.
  • Cool in the tin for 30 minutes

French Onion Roast Potatoes

Seaneen's Sunnyside Kitchen2 Comments
Roast potatoes topped with sweet caramelised onions and melted cheese.

Good roast potatoes are one of life’s simple pleasures. But it is possible to improve on perfection. This is a recipe that I used to make when I student and constantly broke. It’s made from simple cheap ingredients, and tastes fantastic.

Straight out of the oven.

You can eat it as a side dish, but I’m more than happy to eat a big bowl of it just on its own. You can also make this with mashed potatoes and it’s still a totally amazing comfort food, but do yourself a favour and try it with roast potatoes.

Onions caramelised, cooked low and slow.

Ingredients

1Kg Potatoes (Scrubbed with skins left on)

4-5 Large onions (Chopped)

2 Tbsp Oil

25 Grams Butter

Salt and pepper

100 Grams Cheddar Cheese (Grated), you can also use any cheese you find in the fridge.

Cover with grated cheese, before popping in the oven.

Method

  1. Pre-heat your oven to 200 degrees. Cut the potatoes into 3-4 cm cubes, and toss with 1 Tbsp of oil and spread across a baking tray. Bake for 30 minutes (or until soft)
  2. Cut the onions, I don’t cut them too finely. Heat the remaining oil and butter to a large frying pan. Add the onions and fry over a medium heat, stirring occasionally for 30-40 minutes until dark brown (not burnt) and caramalised
  3. Spread the onions over the potatoes, and then cover with the grated cheese. Return to the oven, and bake for 15 minutes until the cheese is golden brown and bubbly

Walnut Skordalia

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This is a traditional Greek dip and is super easy to make and super delicious. I made this as part of a meze at our February supper club, and it was the most popular dish of the night.

Delicious as a dip with vegetables or pitta bread

While you can use it as a dip, I’ve also used this as filling in wraps and sandwiches along with salad and chopped vegetables and it was amazingly tasty. It’s also really good drizzled across roast vegetables. To be honest you could spread this on a flip flop and I’d eat it, it tastes that good. This is also vegan, so you can keep all the non meat eaters in your life happy with something totally scrumptious.

Just 5 ingredients, and 5 minutes of your time to produce something totally tasty

Ingredients

80 Grams Walnuts

40 Grams Breadcrumbs (I know I bang on about it, but one of my favourite kitchen hacks is making a big batch of bread crumbs to keep in the freezer, it makes recipes like this a 2 minute job)

1-2 Cloves of garlic, roughly chopped (I used 2 and it was pretty garlicky which I don’t mind, but adjust to your own taste)

2 Tbsp Red wine vinegar (Again adjust to your own taste, the first time I tried a the recipe out it was a bit too sharp for me, so I’ve reduced the amount of vinegar but have a taste and you can always add more)

100ml Olive oil

Method

  1. Add the walnuts to a food processor and blitz for a couple of minutes until the nuts are finely ground
  2. Add the breadcrumbs, garlic, oil and vinegar and blitz again. The mix is meant to be quite thick, but if it is too thick for you, you can a small amount of water and and blitz until you get the consistency you like
Also great in wraps and sandwiches