Tag: UK Heatwave

Categories
Desserts Recipes

Heatwave

There seems to be no sign of our UK summer heatwave relenting: new record temperatures, and forecast to stay very hot again this weekend. On top of that, we are now (in my region) officially in drought, so alongside all the good advice we’re getting to plan ahead, stay out of the sun, drink water etc, we are now instructed not to use hosepipes for watering gardens and washing cars, to protect our river levels. All very sensible, of course.

Now I have some good advice of my own to impart: make strawberry ice cream.

There you go – some practical, free public health guidance that I am pretty certain you will not be receiving from any official government agency. Don’t mention it – you’re welcome.

To enjoy the cooling effects, just follow the steps below.

Servings

This will make around 1kg, so usually enough for 9-10 servings.

Timings

15 mins prep and 35 mins churning.

You Will Need

  • an electric ice cream maker
  • 400g fresh strawberries
  • juice of half a lemon
  • 220g granulated sugar
  • 220ml full fat milk
  • 400ml double cream
  • 1 teaspoon vanilla extract

Method

  1. Ensure the drum of the ice cream maker is completely frozen. I leave mine in the freezer for 24 hours before making.
  2. Chop the strawberries and combine in a bowl with the lemon juice and 70g of the sugar. Cover and leave in the fridge for at least 2 hours.
  3. Remove from the fridge and strain through a sieve, saving the pink liquid. Mash half the strawberries and mix with the liquid, keeping the other half aside.
  4. In a separate bowl, combine the milk and the rest of the sugar. Whisk until the sugar has dissolved, and then stir in the mashed strawberries and vanilla extract. Cover and leave in the fridge for at least 2 hours.
  5. Remove from the fridge and pour into the drum of the ice cream maker. Proceed to churn for 35 mins. Add the remaining chopped strawbs during the last 5 mins of churning.
  6. Switch off, and scrape into a plastic container. Seal and place in the freezer to set for at least 2 hours.
  7. Place 2-3 scoops in a bowl, serve with a piece of shortbread if you like.

    Find a shady spot and enjoy – ideally with this seasonal track from The Jam on your headphones.
Categories
Blog Mains

Both Ends Burning

Well, that’s a good description of how it’s felt this last few days in the UK heatwave. After lots of no-cook meals and salads recently, the temperature in the kitchen finally subsided sufficiently, so that we could contemplate turning the cooker back on again.

It had to be something quick, however, so as not to undo the good work of the increasingly refreshing afternoon breeze coming across the back garden. Cue the classic midweek standby – the omelette. This one had a Spanish feel to it, using up some leftover Jersey new potatoes (from the potato salads), half a sweet red pepper and a few chopped black olives. I mixed in the rest of a dish of ricotta with the eggs, chopped fresh spring onions from the garden and some grated cheddar. Served up with seasonal freshly picked steamed green veg on the side – on this occasion french beans, mange tout and broad beans.

Eaten al fresco to stay cool. And speaking of staying cool, let’s add some Roxy Music to the ADK Playlist: