This is a very simple recipe for cookies and cream ice-cream. Mix and freeze! It is very important all your ingredients be cold to start with if you want to churn it on the day. If you have time, mix the ingredients (see recipe) and churn it the next day. I didn’t invent this cookies and cream ice-cream recipe, it comes from “Chew Out Loud“, here adapted for metric measures.
Note that I use an ice cream machine for making my ice-cream.
Makes about a one litre container.
Ingredients
- 250 ml (1 cup) whole milk
- 150 g (3/4 cup) of caster sugar
- 500 mL of thickened cream (2 cups)
- 2 tsp pure vanilla extract
- 1 cup coarsely chopped Oreos
Note: this is quite sweet, you can reduce the sugar to 100 or 120g if you prefer it a little less sweet (I wouldn’tgo lower)
Method:
- In a large bowl combine together with a whisk, the milk, the cream, the vanilla and the sugar. Mexi well. Check the vanilla level for taste, adding a little bit if desired.
- If you have been using cold dairy ingredients, you can churn it straight away, else, allow it to cool down overnight in the fridge and churn the following day.
- Once churned (use your machine instruction), roughly cut the Oreos into small pieces (5 mm to 1 cm) and while transferring to the ice-cream container, mix the Oreos through. Make sure to keep a few of the broken cookies for the top!
Find a nice piece of salmon fillet for the number of people you want to feed (ask your fishmonger) for this baked salmon fillet dish and prepare it in a gratin ceramic dish. This recipe is very easy.
Serve this with a green salad or blanched french beans. If you would like a meal a little more consistent add couscous semolina or rice.
Ingredients:
For 4 people.
- 1 large piece of salmon fillet (bones out if possible)
- 1 tbsp of capers
- 1/2 red onion
- fresh thyme, fresh rosemary or fresh sage (your choice, if you don’t know choose what you have at home or some thyme – my favourite)
- 1 punnet of cherry tomatoes (10-15 cherry tomatoes, if you only have normal size tomato, go for two of them but in eight pieces each.
- Olive oil
- Rock salt (1 tsp)
- Cracked pepper
- in the photo above I had some chestnuts to use. If you want to use some, incise each of them, place them one minute in boiling water, then peel and put in the bake.
Method:
- Heat Up the oven to 180ºC.
- Place a dash of oil at the bottom of your gratin ceramic dish.
- Place your piece of salon in the middle, the tomatoes on the side, the apers and oinion scatred all over.
- Put a fillet of olive oil over the dish, add the salt and cracked pepper, then herbs.
- Cook for about 20 minutes. The time will vary depending on the thickness of your piece and your oven. To check for doneness, use a small pointy knife and pull apart the flesh of the fish. If it pulls apart, it is ready. Salmon is beautiful when just done, that is when there is still a little pinkness in the flesh (just cooked).
- Remove from the oven and serve with blanches greens or a salad. Add some couscous or jasmine rice if you want something a bit more nutricious.
