Sorbet of Basil and sweet mango...so easy and so divine !

What You will need:



- 4 Big, ripe mangoes

-  Half a cup of basil syprup (method shown below)

- 4 tbsp lemon zest

- Pinch of salt

To make 1 cup or 250ml of BASIL SYRUP:

- 1 cup of white sugar

- 1 cup of water

- 1/4 packed basil leaves, finely chopped

Bring sugar and water to a boil in a saucepan, then add

the chopped basil leaves and let it simmer for 5 minutes.

Then pour this mixture into acup and place in the fridge

until it is cool.

Dont worry about the floating

basil leaves, do not drain these !

For the SORBET:

Step 1:

- Chill your sorbet container in the freezer before use.

- Dice up the ripe mango into small squares

Step 2:

- Make the basil syrup.

You will only need half of the

basil syrup you made.

Step 3:

- Combine all your ingredients except the zest and

blend until smooth. If you

want the sorbet to be sweeter-add more basil syrup !

Step 4:

- Stir the lemon zest into the blended mixture.

Step 5:

- Pour mixture into your chilled container and

pop in the freezer.

- Stir 5-6 times every hour. **NB

- Allow to freeze overnight or minimum 6 hours

until the sorbet is firm- although the sorbet will be soft.

Enjoy

... x x x ...

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Condensed milk/ caramel ICE CREAM.........................YUM ! !

Condensed milk/ caramel ICE CREAM.........................YUM ! !

380 ml Condensed Milk (boil for 1-2 hrs)
2 cups full cream milk
1 cup cream
1/8 vanilla extract
1/2 bar dark chocolate

Step 1:

- Boil the condensed milk for one or two hours
This will allow the condensed milk
to lose water and start
to turn to caramel.

Step 2:

- Bring the milk and cream to
a boil over medium heat. As it starts to boil
remove from heat and
whisk in the vanilla
and the condensed milk.

Step 3:

- Place a metal bowl over
ice to quick chill.

- Stir continuously

Step 4:

- Put in the freezer
and stir as often as possible.
(This is of course, if you dont have a ice cream maker)

Your delicious ice cream should be ready in a
couple hours- it just needs to freeze now....

....xxx...

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Easy peasy lemon Ice cream

Lemon Ice Cream
recipe from joelens.blogspot.com

1 cup milk
1/2 cup sugar
2 cups heavy whipping
cream
1/2 cup lemon juice
2 tablespoons freshly grated lemon peel

Whisk milk and sugar together (about 1-2 minutes) until sugar
completely dissolves.

Stir in whipping cream, lemon juice, and grated
lemon peel until well-blended. Pour immediately into ice cream maker (do not
chill in fridge or lemon juice may curdle the milk).

Mix about 25-30
minutes or according to manufacturer's instructions. Transfer mixture into a
freezer safe container and freeze for at least 3 hours to allow the flavors to
meld

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Melt and Bake decadent rum chocolate brownies.

Recipe

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A simply, quick and delicious white chocolate cheesecake.

This cheesecake recipe is

my 'secret' !!

this white chocolate cheescake is

always a winner and guaranteed

to be a crowd pleaser.

Honestly, I have yet to find

someone who doesnt LOVE this cheesecake.

Normally, cheesecakes have to be prepared

hours or even days in advance to allow

it to set, not this one.

That is the beauty of this recipe,

it takes approx. 25 mins or

so prep. time and can be popped

in the fridge or freezer for

a couple minutes and can

be served immediatly...

What you will need:

For the topping:
- Half to three-quarters of a pack of tennis biscuits

- 6 tbsp caster sugar

- 75g unsalted butter

For the cream cheese:

- 400g cream cheese

- 6 tbsp icing sugar
- Juice ½ lemon
- 1 vanilla pod, or a quarter cap full of vanilla essence.
-  500 ml cream
- 150g white chocolate

Step 1: Crush the tennis biscuits into a coarse powder.

Step 2: Whisk the cream cheese in a bowl,
add the vanilla,
lemon and 3 table spoons of sugar.
Whisk till smooth.

Step 3: Melt sugar in a saucepan,
when the sugar begins to melt add the
butter, when the butter and sugar
have melted together, add the tennis biscuits.

Step 4: When the tennis biscuits are golden brown, remove
from heat and place in a bowl to cool. ( I normally, just add
them to the bowl Im going to put the cheesecake in).

Step 5: Put your cream into a bowl and whisk
until thick. Be careful not to over whisk because the cream will
seperate. Once cream is thickened, add to your cream mixture
and mix together.

Step 6: Melt the bars of chocolate.
Once melted add 3/4 to the cheese mixture.
Mix the chocolate into the cream and cheese mixture.
Then add all ingredients into your
bowl with the tennis biscuit base.

Step 7: Drizzle the remaining
chocolate over the cheesecake.
Gently shake the cheesecake,
this will cause the chocolate
to sink into the cheesecake ,
giving surprises of chocolate in
some of the bites.

This dessert is a winner !
The only problem is, that if
you make it- you will find
yourself visiting the fridge
for 'just a spponful'
till there is no more left !

... x x x ...

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Delectable chocolate cupcakes with amazing banana ice cream ...

I found this recipe on Joylicious.net

it is a must try...

rich chocolate parcels of goodness, topped with banana...

all thats missing is a cuppacino ...

its a must must !!

What you will need:

Banana Ice Cream (makes about 3 cups)

• 3 very ripe bananas, frozen
• 1 Tablespoon soymilk (optional)

Using a blender or hand-held immersion blender, blend the bananas into a smooth paste.  If it feels a little thick, feel free to add the soymilk.  Place in a medium glass container and freeze for 30 minutes or more before using.

Vegan Chocolate Cupcakes (8-10 cupcakes)

• 1 1/4 cups flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup warm water
• ½ cup brewed coffee
• 1/3 cup vegetable oil
• 1 teaspoon distilled vinegar

• 1 ½ cups all-natural peanut butter, room temperature
• ½ cup honey
• Cocoa nibs and cocoa powder for garnish

Mix peanut butter and honey together in a bowl until combined.  Set aside until ready to use.

Preheat oven at 350F.

In a large bowl mix the flour,

sugar, cocoa powder, baking soda and salt together until well incorporated. 

Add water, coffee, oil and vinegar into dry mixture, mix until fully blended. 

Fill muffin pan with liners and fill with batter ¾ the way full.  Bake in oven for 22-25 minutes,

or until a toothpick comes out clean. 

Place on rack to cool. 

Using a paring knife or tiny circular pastry cutter (1”-1.25”) cut out a hole in the center of each cupcake for the peanut butter filling.

Take banana ice cream out and set aside. 

Fill each cupcake with peanut butter mixture up to the top and scoop banana ice cream on top. 

Garnish with cocoa nibs and cocoa powder. 

 Serve immediately and eat often. hehe

*** If you feel this dessert needs to be sweeter, simply add more honey on top!

enjoy- i know I will

... x x x ...

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Delicious.... Lavender & Dark chop chic ice cream !

Have you ever...

This just looks to amazing... but

the only thing is you need an ice cream maker...

but Im sure a plan can be made- freezer here we come...

What you need:

- 2 cups of thick cream

- 2 cups half-n-half

- 1 cup sugar

- Pinch of salt

- 2 1/2 Tb. dried lavender buds (4Tb. fresh chopped lavender)

- 1 Vanilla Bean or 1 tsp. vanilla paste

- 1-2 Drops of purple food colouring

- 4 oz. Dark chocolate bar

What to do:

Step 1: Pour the cream Pour the cream, half-n-half, sugar,

and salt into a medium sauce pot. Place the pot over medium

heat until it comes to a low simmer.

Step 2: If using a vanilla bean, cut the bean down the center lengthwise.

Carefully open the bean and scrap out the paste.

Step 3: Add the lavender buds and vanilla paste to the cream mixture.

Stir; then remove from heat and cover.

 *Add a drop or two of food coloring if you want to enhance the lavender color.

Step 4:  Place the covered pot in the refrigerator for at least

4 hours

to cool. (If you’re in a hurry, place it an airtight

container and put in the freezer for 1 hour

 until thoroughly chilled, but NOT frozen!)

Step 5: Once the mixture is chilled, Strain out the lavender buds and pour

 into an ice cream maker. Churn for 20+ minutes

until the desired consistency is reached.

 

Step 6: Chop the chocolate bar into fine shards.
Add the chocolate to the ice cream maker.

Churn until the chocolate is evenly distributed.

Serve immediatly or you can freeze it... the choice is yours !!

This recipe will make

6 cups !!

Sit back, and enjoy !

... x x x ...

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