7
Gradually bring to the boil, whisking constantly with a balloon whisk, till smooth and frothy.
Pour into warmed mugs, top with the whipped cream, and sprinkle with grated chocolate or
cocoa.
VANILLA ICE CREAM SERVES 4
• 775g white sugar
• 6 tbsp water
• 3 free range egg yolks
• 400 ml cream
• 1 tsp vanilla essence
Put the sugar and water in a pan and cook over low heat till the sugar dissolves.
Beat the egg yolks in a bowl till creamy.
Bring the syrup to the boil and boil rapidly for about 15 minutes or till a little syrup forms a
thread when pulled up with a fork, then remove immediately from the heat.
Pour the syrup very gradually into the egg yolks, beating constantly, till the mixture thickens
and becomes mousse-like. Stir in the vanilla essence and let the mixture cool.
Whisk the cream till sti, fold into the egg mixture, then transfer to an ice cream machine.
Alternatively, pour into a freezer tray, freeze for 2 hours, beat again, return to the freezer for 2
hours, and beat again.
To make a rum and raisin version, soak 125g chopped raisins in 3 tbsp of rum for 4 hours, till soft
and juicy, then add to the egg mixture just before adding the cream.
CORN FRITTERS WITH CHILLI ON WILD ROCKET SERVES 4
• 1 cup self raising our
• pinch sea salt
• ½ cup milk
• 2 free-range eggs
• 2 cups sweetcorn (drained)
• 1 small red onion, peeled and diced
• 1 red chilli, seeded and shredded
• 1 tbsp shredded basil
• 1 tbsp chopped parsley
• wild rocket leaves
Sift the our and salt into a bowl, make a well in the centre, add the milk and eggs, then whisk
till the batter is smooth. Add the corn, onion, chilli, basil and parsley, and mix well.
Heat a little oil in a frypan over a low to medium heat, then slide spoonfuls of the batter mixture
into the hot oil, and cook on both sides till golden brown. Serve on wild rocket leaves.
MUSHROOMS À LA GRECQUE SERVES 4
• 250g button mushrooms
• 2 tsp fresh tarragon, chopped or ½ tsp dried
• juice of ½ lemon
• 2 tsp chopped Italian parsley
• 1 tsp fresh or ½ tsp dried thyme
• 1 bay leaf
• 2 cloves garlic, crushed
• 1 ripe, medium sized tomato
• salt to taste
• freshly ground pepper
