|Take time to stop and |
My pasta maker came from a car boot sale. It was in mint condition. I figured that by the time I’d rolled out a few yards of fettucini, I’d be practically Italian. Then I discovered that soft Irish flour - so fantastic for bread and cakes - is rubbish for making pasta. I packed the pasta maker back into its box and brought it to a charity shop.
My coffee machine came from a car boot sale. It looked brand new. I am a tea drinker, but I fancied myself a barista. I could turn out a few foaming cappuccini or a couple of gallons of espresso, and hey presto, I’d be practically Italian. One teeny problem... there were no instructions. I muddled through and drank a lot of coffee. That week I was WIDE AWAKE. Then I left the cap on the steamer and blew the damn thing up. Do you know how hard it is to remove damp coffee grinds from the ceiling?!
|A spoonful of sugar does wonders for strawberries|
I was so proud of myself when I managed to walk past a bloke selling an ice cream maker. Sitting innocently in the centre of his stall, it wore a price tag - €2. “It must be broken,” I thought. “I’m not taking that gorgeous retro Gelatiera home.” Later, as I was leaving, the man called me over. He’d seen me eyeing the ice cream maker. He assured me it was working. “Tell you what,” he said, “I’d murder a coffee but I can’t leave my stall. Get me a coffee and you’ve got yourself a deal.”
I use the simplest of ingredients but if you tasted the magical ice creams this funny little machine is capable of churning out, you’d think I was practically Italian.
Strawberry and Rose Petal ice cream is my latest experiment. Because it is made from Greek yoghurt, fresh fruit and honey, it can be considered breakfast! ;-)
|Rose Water adds a delicate floral note to this ice cream|
For 4 - 6 servings you will need...250g fresh strawberries, quartered
1 tablespoon caster sugar
550g Greek yoghurt
120g runny honey
10g fresh fragrant red or pink rose petals, unsprayed
3 tablespoons rose water
1 Sprinkle the caster sugar over the quartered strawberries and set aside for about 30 minutes. Then purée 200g of the strawberries and pass the purée through a sieve to remove the seeds.
2 Place the yoghurt, strawberry purée, honey and rosewater in your ice cream maker and churn until thick and smooth – about 30 minutes or so though this will vary according to the make and model you use. (If you don’t have an ice cream maker, mix the ingredients well and place in a freezer proof container. Stir well every 30 minutes to break up any large ice crystals. Repeat until the ice cream is smooth and thick.)
3 Chop the remaining strawberries into small pieces.
4 Wash the rose petals and pat dry with kitchen paper. Snip off and discard the white portion of each petal (the part where it joined the stem) and tear roughly into pieces. Fold the strawberries and rose petals into the ice cream and transfer to a freezer container. Cover and freeze until required. Ice cream matures so while this is ready to eat straight away, it is even better if you leave it overnight.
|Ahh days of wine and roses...|
Tip: Remove from the freezer a few minutes before serving to allow it to soften.Pin It