Craft: Irreparable damage

 

Despite my best efforts the butter could not be saved.

 

Craft: Emergency Egg Stitch

I think the Egg is going to be okay……..

 

Freezing: Ice-Cake or Carrot-Cream?

Should ‘Eye of the Needle’ rename itself? Maybe to something like ‘Food of the Face’?! Lately it’s been all about the sweet stuff and this week is no exception thanks to this carrot cake icecream recipe coming courtesy of frozen confection guru ‘The Mitch’

CARROT CAKE ICE-CREAM 

1/2 cup carrots, grated
3/4 cup walnuts, chopped
1/4 cup + 40g brown sugar
60g butter
60g white sugar
300ml milk
3 eggs, beaten
1/2 tsp vanilla
1/4 tsp Boyajian lemon oil (or perhaps about 1/2 lemon’s worth of rind?)
1 tsp cinnamon
125g cream cheese
300ml cream

OK, this is a slightly complicated one. Here we go!
1) In a saucepan, melt the butter. Add in the 1/4 cup brown sugar, the grated carrots and the walnuts. Heat it over a medium-high heat until it gets all caramalised and goopy.
2) Lightly beat the eggs together with the white sugar and the rest of the brown.
2) Heat the milk in a seperate saucepan with the cinnamon, vanilla and lemon oil. When it’s hot, but not boiling, pour it slowly onto the beaten eggs and sugar while stirring. Return the mixture to the saucepan and stir over low heat until it thickens into a custard.
3) Mix your caramelised carrot mix into the custard and put it in the fridge to cool down.
4) Beat the cream cheese and cream together, then mix in the chilled custard. Put the whole delicious mess in your ice cream machine and bask in its hypnotic whirling.

Verdict: Simply fantastic. This tastes exactly like carrot cake. Quite unsettling really. It’s rich and zesty and cakey and freaking delicious. Get on it!

 For more taste-bud bending flavours make sure to check out The Mitch’s blog – www.icecreamsunday.blogspot.com

Cooking: 8th wonder of the world – Jelly Oranges!!!

I don’t know about you, but I believed in Jelly Oranges long after I’d given up on Santa Claus. These amazing treats added magic to many a childrens party and I was lucky enough to exprience their quivering beauty once more as an adult when a friend found some mysteriously growing in her fridge.

To make your own simply cut some navel oranges in half and eviscerate them! Fill the halves with jelly and leave to set. The wonder really happens when you slice them in half and they look like they’ve defied gravity, God and good sense. Delicious!

Cooking: Chocolate cake as it should be…with coffee!

 

 

This recipe comes care of a Domestic Goddess who kindly shares its secrets here for all chocolate cake lovers. Make it look as good as it tastes by cooking it in a pretty tin. Yum!

250 grams of butter (melted)

4 eggs

2 cups of self raising flour

1 cup of milk

2 table spoons cocoa

1 table spoon Nescafe

juice of 1/2 lemon

2 caps of vanilla essense

1 1/2 cups of caster sugar

Mix eggs and caster sugar together – mix well

Add most of the butter – leave a little bit

Add flour and mix well

Add lemon and vanilla essense

Add milk and mix through…….

Use remaining butter and a little flour to line baking dish – preheat oven to 175-180 degrees (fan forced)…….Add 3/4 of mixture to baking dish…..Add cocoa and Nescafe to remaining mixture and mix through…… Place chocolate mixture in blobs on top of mixture in pan…… Use a fork/chopstick to marble the mixture by swirling around…… Place pan in oven and cook for approximately 1 hour and 1/4 – slightly less for a moister cake.

 YUM YUM YUM! but remember, eat only one piece at a time!