Oatmeal & Raisin Cookies

Oatmeal & Raisin Cookies

Preparation Time 15 mins  |  Cooking Time 20 mins

Always a healthy yet yummy treat to go with a glass of milk or even your evening tea.

Beignets

Beignets

Preparation Time 10 mins  |  Cooking Time 15 mins

These heavenly bites are just so light and easy to make they are perfect for a quick dessert.

Jalebi

Jalebi

Preparation Time 10 mins  |  Cooking Time 12 mins

Super sweet and not as hard to make as they look , these indian delights are a sensation for someone with a sweet tooth

  • Pistachio Ice Cream

Pistachio Ice Cream

Preparation Time: 120 Mins
Cooking Tme: 30 mins
Serving: 6

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About Chef
Mawana Select Exclusive

Mawana Select Exclusive

Joined: July 25, 2013
Total Recipies: 49 (View)

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Directions

  • For the pistachio ice cream, whisk the yolks with 60g/2¼oz caster sugar in a large bowl until thick and creamy.
  • Place the milk, cream and remaining caster sugar in a pan and bring to the boil. Remove from the heat and mix in the pistachio paste, stirring until dissolved. Pour the hot milk into the whisked yolks and stir well.
  • Return the pistachio mixture to the pan and cook over a very low heat stirring constantly with a spatula until the mixture is thick enough to coat the back of a spoon.
  • Cool the pistachio mixture, then refrigerate for at least one hour. Strain the mixture into an ice cream maker and churn until frozen, following the manufacturer's instructions. Mix in the chopped pistachios and freeze until required.
  • For the peach melba and caramel and raspberry sauce, place 150g/5½oz of the caster sugar into a heavy-based pan with three tablespoons of water. Heat gently until the sugar has completely dissolved to form a clear syrup. Turn up the heat and cook for about five minutes, or until the mixture turns a light-caramel colour.
  • Remove the pan from the heat and carefully stir the orange juice into the hot caramel (CAUTION: caramel gets very hot and it will splutter. Take care to protect yourself from splashes).
  • Add the vanilla seeds to the caramel and stir. Set aside to cool and thicken slightly, then stir in the almonds.
  • Preheat the oven to 150C/300F/Gas 2.
  • Using a mini-blowtorch, blacken the peach skins all over. Peel off the skin by rubbing it with a clean cloth.
  • Brush the peaches liberally with the butter, then sprinkle with the remaining sugar.
  • Place the peaches into a small roasting tin and spoon the caramel over them. Transfer to the oven and roast for 20 minutes, basting the peaches with the pan juices from time to time.
  • Remove the peaches from the oven, add the raspberries and stir, then return to the oven for ten minutes, or until the peaches are softened, but still retain their shape.
  • Remove the tin from the oven, cover loosely with foil and leave to cool - this helps the juices to gather in the bottom of the tin.
  • To serve, place the peaches and raspberries onto serving plates and drizzle over the caramel and raspberry sauce from the bottom of the roasting tin. Serve with a scoop of ice cream on the side.

 

Ingredients

  • 6 free-range egg yolks
  • 370g Mawana caster sugar
  • 250ml/9fl oz full-fat milk
  • 250ml/9fl oz double cream
  • 30g/1oz pistachio paste
  • 30g/1oz shelled pistachios, roughly chopped
  • 250ml/9fl oz fresh orange juice
  • 1 vanilla pod, split in half lengthways and seeds scraped out
  • 100g/3½oz toasted flaked almonds
  • 4 white peaches, cut in half and stones removed
  • 50g/1¾oz unsalted butter, softened
  • 150g/5½oz fresh raspberries