Cherry ripple ice cream
SocialJoy
Hello everyone and welcome to my July blog. Many of the lockdown restrictions have eased but as we know the rules are changing all the time and especially if we are thinking of going abroad on holidays. But at least bars and most restaurants have opened and it seems a delight to be able to go out and actually be served a meal and then the plate whisked away when finished rather than a schlep from one’s own dining room table to dishwasher! I am sure we have all now managed to get our hair done, a bit of grooming and we all feel wonderful again. I am still continuing on gardening as I am sure people with gardens are doing the same, and purchased a few very tall bamboo trees as a kind of shielding at the back of my garden, along with green solar spotlights creating a mini jungle theme!
I took a trip to Whitstable for the weekend which was such fun to be on a little adventure out of London and actually stay in a hotel! Indulging in oysters and other seafood was an absolute delight and also a week later a day trip to the Witterings for a picnic with delicious english treats such as coronation chicken and quails eggs….and beach day. Book club continues and hosted in my garden with a halloumi salad and chocolate and guinness cake.
I also experimented with a new cake with courgette, lemon & thyme, which was very moist. And a basil pavlova, with berries, which looked impressive being green and tasted wonderful!
WorkJoy
I am still experimenting with the CBD oil, making dressings, brownies and overnight oats to check taste and measurements. A new shop on Chiswick High road has just opened called Beleaf specialising in CBD oil which shows how the market is exploding. I have approached them to see if we can collaborate by offering food demonstrations in their store incorporating the oil to show versatility of the product, and where we can both benefit. www.hideandseek.com.
The sleeping has improved taking the CBD oil and continuing the meditation at bed times, but I still think it is a long term project.
As there is an abundance of cherries this season, I made cherry ice cream which was so easy and did not need an ice cream maker and quite healthy made with greek yoghurt, honey and mascarpone, as per photo above and recipe below.
I have also received a delivery of some micro greens from a friend who has launched a company growing these. They really are nutrient dense, tender and delicious. I will be using these on some new recipes and will be sharing the photos in the next blog. Please follow on @roadgreens on Instagram.
KitchenJoy
The online courses have started gradually that I launched last month, and I am very keen to promote these classes after very early positive feedback. Adapting to our new way of life is the current way forward for KitchenJoy classes. I have also contacted all my clients who were on hold with classes pre lockdown and conducted my first physical course last Monday on Chocolate with fewer people so we have the social distancing in place. We made short beef rib with raw cacao, chocolate beetroot brownies, and a raw vegan chocolate mousse.
A new course with WeWork online last week was fantastic on a picnic theme lasting one hour with x30 signed up. The menu was smoky harissa dip (with flatbreads) which consisted of roasted red peppers out of a jar, tahini, harissa paste, smoked paprika and garlic, so very easy to whizz up in a blender. Topped with cumin seeds and crumbled feta. This was followed by cauliflower tabbouleh and finally tahini chocolate chip cookies. Simple to prep and simply delicious, followed by q&a at the end of the course. The feedback I received from this Corporate online course was tremendous and hope to continue these courses on a similar theme with other clients.
Please contact me for more details if you are interested in any other types of medicinal cookery classes or 121 and you can bring your own private party to the classes as well.
CHERRY RIPPLE ICE CREAM
Ingredients
180 g cherries, pitted and halved
50 g castor sugar
250g greek yoghurt
250 g mascarpone
100g condensed milk
1 tbsp honey
2 tbsp lemon juice
Method
Prepare the cherry ripple by putting the cherries, caster sugar and 2.5 tbsp water in a small saucepan over a low heat. Heat until the sugar has dissolved, then increase the heat and bubble for 5-6 minutes until syrupy. Set aside to cool completely. In a mixing bowl, using a balloon whisk, beat together the yogurt, mascarpone condensed milk, honey, lemon juice and a pinch of salt.
Ripple through the cherry sauce, then transfer to a 1 litre freezer proof container. Cover and freeze for at least 5 hours or until frozen. Sit a room temperature for 5 minutes before scooping to serve..
Enjoy ……..
