I first had this ice cream in London served with salted caramel tart. Wow! What a combination! I started experimenting at home & this is the result: tastes just like popcorn, probably just a “little” less kind on the hips though! If you don’t have an ice cream maker, freeze it for 4 hours, cut into pieces and blend again.
This tastes just like real cheesecake except that it’s ice cream which makes it the absolute perfect combination! It takes a little bit of time to make but the end result is definitely worth it!
Who doesn’t love ice cream? And who doesn’t love caramel? So to combine the two is a marriage made in heaven! This recipe is embarrassingly quick and easy! You don’t even need an electric mixer; you can just mix it all by hand. Peel’s makes awesome honey pecan nut brittle which you can buy online or get Ooh La La salted pecan nut brittle from Yuppiechef. I often make individual ice cream cakes instead of a tub of ice cream. If I do that, I make of crumbed Tennis biscuits (200g) mixed with melted butter (75g).
I love Caesar salad but have a love-hate relationship with eggs, so I make mine without. There is enough egg in the mayonnaise, so no need to add more according to me! Do yourself a favour and make your own mayonnaise. It’s so quick and simple, you will never buy the (genetically modified, yes, you read right) stuff they call mayonnaise from the shop again! I use a sous vide for the first cook of the chicken but poaching it in liquid is just as good and ensures that the chicken doesn’t dry out before baking it in the oven.
This started as a raid-the-fridge salad and turned out so well that it’s been on rotation in our kitchen ever since. You can play around with the quantities in this salad. Add more or less of any of the vegetables depending on what you have in the fridge. Don’t mess around with cheap and nasty balsamics for this one (or ever actually); the Woolies one is worth every cent you pay for it!
This is my go-to salad recipe. I make the dressing in bulk and keep a couple of bottles in the fridge door. It cuts down on salad prep time. Make this your own by adding your favourite greens. I sometimes add sprouts, sugar snap peas and even feta, tomato and olives although strictly speaking the salad won’t be green anymore when you add these! I serve it alongside my Monday night roast chicken, or most things actually!
