summer recipes

Mary Berry’s honeycomb ice cream

honeycombicecream

‘Half Term Treat – Mary Berry’s Honeycomb Crunchies’ is by far my most successful blog post to date – if you judge success by the number of hits that is. This is quite depressing really because I wrote it with minimal effort, in a rush, with the children nipping at my heels.

I love honeycomb and when I had this ice cream at a dinner party recently I was in absolute heaven. I just had to look up the recipe and try it. Mary makes the honeycomb in exactly the same way as in the crunchies recipe and mixes it with a ‘cheat’s’ ice  cream that doesn’t need an ice cream maker. It’s so easy to make and I look forward to trying this ice cream technique with other flavours.

Mary Berry’s honeycomb ice cream

  • 4 tablespoons (60ml)  of golden syrup
  • 150g of caster sugar
  • 2 teaspoons of bicarbonate of soda
  • 600ml of double cream
  • 397g (1 tin) of full-fat condensed milk

Measure out the bicarbonate of soda and set aside. Then line a flat baking tray with baking parchment and lightly grease with a flavourless oil.

Put the sugar and golden syrup into a saucepan and set it on a very low heat for about 10 minutes until all the sugar has melted, stirring occasionally with a wooden spoon. When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown (this only takes a couple of minutes).

Turn off the heat, add the bicarbonate of soda and quickly whisk for a couple of seconds. The mixture will froth up massively so make sure you use a saucepan with plenty of room. Quickly pour it into the middle of the oiled baking tray and don’t spread it out or touch it or the tray. Leave for about 30 minutes to cool and harden. You can hurry things along by putting it into the fridge after about 15 minutes.

Now break the honeycomb into bite size pieces. Set a third of the honeycomb to one side for decoration, the rest will go into the ice cream.

For the ice cream, whip the cream in a large bowl until it has soft peaks. Then pour in the condensed milk and stir well to combine. Fold two thirds of the honeycomb into the ice cream.

Pour the ice cream mixture into a loaf tin lined with cling film, cover with more clingfilm and freeze for 6 hours or overnight.

When you are ready to serve, turn out onto a serving dish and top with the remaining honeycomb.

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Lazy fish tacos

fish tacos

It has been far too hot this week for extravagant cooking.

I never lose my appetite in the heat (this only ever happens when I’m really, really poorly) but I do change the way that I eat – grazing lazily on smaller dishes throughout the day rather than wanting big, hot food.

In this summer weather I’ve been craving fresh, simply cooked fish and this recipe is just perfect. It’s basically a posh take on a fish finger sandwich (ever so Nigella).

I’m too lazy to bother with the corn relish or the quick pickled onion in the original recipe (find these on the BBC Food website if you like). I just serve the baked fish inside some sort of bread, with whatever salad bits happen to be in the fridge and some sort of sauce – usually mayonnaise and/or chilli sauce.

Nigella’s fish tacos

Serves 4-6

(I made this with 500g of hake and this served 3 generously. I then roughly halved the quantities of spices below)

  • 750-900g of hake (or haddock)
  • 1 teaspoon of ground cumin (or grind your own from whole with a pestle and mortar – it helps to dry fry in a hot pan for a minute first before grinding)
  • ½ a teaspoon of paprika
  • 1 teaspoon of sea salt flakes
  • 1 garlic clove, peeled and finely grated or minced
  • 2 tablespoons of regular olive oil

Preheat your oven to 200C fan.

Skin and remove any pin bones from the fish fillets (or ask your fishmonger to do this for you). Then cut into longish chunks and arrange in a shallow roasting tin.

Mix together the cumin, paprika and salt, and sprinkle over the fish fillets.

Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through before taking out of the oven.

Serve the fish wrapped in some sort of flatbread. Tortillas and pittas both work well. Bought ones are just fine but the best (if you can be bothered) are homemade – such as my ‘sort of naan’ flatbreads (recipe here). Then add in some sort of salad and sauce of your choice.

Here’s a photo of the baked fish inside a toasted pitta with broad bean hummus (it’s the season) and my new addiction – Sriracha chilli sauce.

fish tacos 2

I’ve realised that there are a lot of Nigella recipes on this blog. If you fancy trying any of the others here’s a recap.

My favourite Nigella recipes

Chocolate Guinness cake (I made this for the first time in ages this week – I’d forgotten how seriously delicious it is and it went down very well with my Bollywood dancing troupe)
Old-fashioned chocolate cake
New York cheesecake (the best cheesecake ever)
Ricotta hotcakes (I make these almost every weekend for my children as a breakfast treat)
Breakfast bars 
Crunchy cornflake coated chicken
Pea and garlic soup