Challenge 2014 - Week Four - Peanut Butter Cup Icecream

Yup, we made ice cream! Though this time it was mum and I slaving away in the kitchen. But really, what a better way to spend the last few horribly hot days?!?!

Anyway, we used mums new fandangled ice cream maker!



Mum was so excited about getting to use her new toy, that we completely forgot to take photos of our adventure... My bad!

Anyway, mum didn't read the recipe before she went shopping, so she came home with double cream, and natural peanut butter (we ended up having to buy normal peanut butter and then used that instead). I would advise against these, it makes the ice cream so thick and sickly sweet. 

Makes about 6 cups (twelve ½-cup servings)

1 cup good quality peanut butter (not natural)
²∕³ cup granulated sugar
1 cup whole milk
2 cups heavy cream (Pouring cream)
1 teaspoon pure vanilla extract
1 cup chopped chocolate peanut butter cup candies 
(about 15 miniature peanut butter cups)

1. In a medium mixing bowl, use a hand mixer on low speed 
to combine the peanut butter and sugar until smooth. 
Add the milk and mix on low speed until the sugar is 
dissolved, about 1 to 2 minutes. Stir in the heavy cream 
and vanilla. Cover and refrigerate 1 to 2 hours, or 
overnight. 

2. Turn on the Cuisinart® ice cream maker; pour the mixture 
into freezer bowl and let mix until thickened, about 15 to 
20 minutes. Five minutes before mixing is completed, 
add the chopped candy through the top and let mix in 
completely. The ice cream will have a soft, creamy 
texture. If a firmer consistency is desired, transfer the ice 
cream to an airtight container and place in freezer for 
about 2 hours. Remove from freezer about 15 minutes 
before serving.


Delicious peanut butter ice cream

All in all, I enjoyed it, but I could only have a few spoonfulls!

Anyway, stay tuned for our next delicious cooking adventure!


Love, 

Jayde xx

Challenge 2014 - Week Three - Lamb Roast

I know what you're thinking, "You've never cooked a roast?".

Well no, not a proper roast.

So on Wednesday night, Justin and I went on a culinary adventure! I stopped off at Safeway on the home and grabbed a few things, then I was homeward bound! With very little basic knowledge, and an enthusiastic attitude, we set to work!

Our initial aim was just to make something filling for dinner. Then we went a little crazy and decided to throw flavours into the mix! We ended up with Lemon, Garlic, Rosemary Roast Lamb, with roast potatoes, carrots & parsnips, served with steamed green beans.

Ingredients:

1kg Lamb roast
1 lemon
5 peeled & finely chopped cloves of garlic
2 sprigs of fresh rosemary
Salt
Pepper
Olive Oil

What ever vegies you feel like at the time, diced to approx 2cm size, drizzled with olive oil.




I know, from the ingredients, it looks pretty basic, but sometimes simple is best. 

So, first we need to preheat the oven to 180 deg C. We were going to cook our roast according to directions on the packet (which for us was 1hr per kilo of meat, at 180 deg c).

Now that the oven is heating up, we can start on the marinade for the lamb. We need to finely grate the zest of the lemon, finely chop the rosemary and garlic, then miz it all together with salt, pepper, and oil. 

Next, it's time to start using our hands! Start by massaging the mix into the meat. It's okay if you leave it (the meat) to soak for a few minutes while you prep other things (I prepped my vegies that were going to be roasted).

So, once you're ready to throw everything in the oven, we put the vegies and meat in at the same time, place the lamb on a top rack, with the dish of vegies underneath to catch all the delicious juices. 

Now we can sit down and relax, while the oven does all the work!

Feel free to make a gravy from all the scrumtious juices left over, the flavours are amazing.





Not gonna lie, it makes pretty damn delicious left overs!

Also, I know this post was VERY late, and I apologise for that, I'm trying to catch up on everything :)

Much love, 

Jayde xx