This is based on an idea from TV chef James Martin. This is a lovely alternative to shop bought ice cream as you can control the amount of sugar and fat. The result is a soft scoop ice cream, but you must eat it straight away. Left overs can be frozen, but will need to spend a little time in the fridge to soften up before serving. The bananas must be properly ripe with nice spotty skins, otherwise you don't get a lovely creamy result.
Ingredients and method:
4 ripe bananas - slice, put in a thin layer in a plastic bag and freeze, perferably overnight but you can do it in the morning and make this ice cream after school.
When you are ready to serve the ice cream put the bananas into a food processor and add:
250 ml natural yoghurt (I use approximatley half a large tub of Yeo Valley organic) 0r 250ml buttermilk (or a mixture)
2-3 tbsp (or to taste) maple syrup or runny honey or soft brown sugar
Slap the lid on and process until you have a nice thick ice cream, but not too long or it will turn into a smoothie!
Scoop into cornets or bowls.
Options:
Replace a banana or two with frozen mango, strawberries or other soft fruit.
Use flavoured yoghurt, eg strawberry, but reduce the amount of syrup/honey.
If just using banana, add 1 tsp natural vanilla extract for a banana and vanilla ice cream.
Tuesday 26 June 2007
Rosie's favourite sausage bolognese sauce
Ingredients:
1 large onion
450g sausages
1 tsp mixed herbs or 1 tbsp fresh herbs such as thyme, rosemary, sage
1 x 400g tin chopped tomatoes
1 tbsp tomato puree
1 dash tomato ketchup
Method:
Finely chop the onion and brown it in a frying pan with about a tablespoonful of olive oil.
Meanwhile skin the sausages and squeeze the meat out into the frying pan. Push it about and chop it up with the onion until both are starting to colour.
Add the herbs and the tomatoes, then fill the can up with cold water and add that too.
Leave to bubble away until it is a nice thick sauce.
Stir in the ketchup (this is optional, but child-pleasing).
Serve over pasta, baked potatoes or boiled new potatoes and top with a sprinkling of freshly grated parmesan (or cheddar if preferred).
Serves four.
Options:
Add grated carrot as a hidden vegetable.
Add a can of red kidney beans and some chilli powder for a sausage chilli and serve with boiled rice.
Layer it up with lasagne sheets and bechamel sauce to make a sausage lasagne.
1 large onion
450g sausages
1 tsp mixed herbs or 1 tbsp fresh herbs such as thyme, rosemary, sage
1 x 400g tin chopped tomatoes
1 tbsp tomato puree
1 dash tomato ketchup
Method:
Finely chop the onion and brown it in a frying pan with about a tablespoonful of olive oil.
Meanwhile skin the sausages and squeeze the meat out into the frying pan. Push it about and chop it up with the onion until both are starting to colour.
Add the herbs and the tomatoes, then fill the can up with cold water and add that too.
Leave to bubble away until it is a nice thick sauce.
Stir in the ketchup (this is optional, but child-pleasing).
Serve over pasta, baked potatoes or boiled new potatoes and top with a sprinkling of freshly grated parmesan (or cheddar if preferred).
Serves four.
Options:
Add grated carrot as a hidden vegetable.
Add a can of red kidney beans and some chilli powder for a sausage chilli and serve with boiled rice.
Layer it up with lasagne sheets and bechamel sauce to make a sausage lasagne.
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