Betty Bake Blog

ICED COFFEE MILKSHAKE

 
What do you do when you REALLY want a cup of coffee but you have NO milk in the house? After a few minutes of sulking and wandering if I could put yoghurt in my coffee – Ewww! I eventually reached for the jar of my home made vanilla ice cream in the freezer and mixed some with my coffee. Results = Yumminess and even better than regular coffee!

Found 2 of these Milk stream glasses at a vintage store and I couldn’t resist. They remind me of when I was young and my grand father used to have a soda stream machine, he would make us our own cool drinks in little glass soda stream bottles.
Not sure when they launched a milk stream? but they are pretty and vintage and I just like them. perfect for milkshakes.

INGREDIENTS
Vanilla Ice Cream (home made or store bought)

Click to carry on to the RECIPE

POTATO, FENNEL & CAULIFLOWER SOUP on www.bettybake.co.za

This is one of those recipes I made while cooking and hoped it worked out. I stumbled across a lovely combination of flavors quite by accident but I am really glad I did. Do try it, it is really nice.

INGREDIENTS
1 small to medium onion
1 fist size fennel bulb
2 medium to large potatoes
1 medium cauliflower
1 small handful of soup celery
a few sprigs of FRESH oregano and thyme
3-5 largish FRESH basil leaves
olive oil
salt
water

BANANA LOAF on www.bettybake.co.za

for a cute dessert bake in little bowls and pour custard on top just before serving.

This was my Granny’s recipe that I got out of her hand written recipe book. A book with her scrawling hand writing, some pages with stains and marks on the recipe as they were well loved and used often. This is one of them. And it really is a very good recipe. I have adapted it to be gluten free.

INGREDIENTS
125g butter
1 cup of sugar
2 eggs
1 vanilla pod or 1 teaspoon vanilla essence
4 ripe bananas
2 cups gluten free flour

Click here to carry-on reading

PEPPERMINT AND DARK CHOC CHIP ICE CREAM on www.bettybake.co.za

The first time I attempted to make this ice cream flavor it was a big flop! I started out with my original vanilla ice cream flavor and decided I wanted it to have real peppermint in it – not fake peppermint essence but the real thing with real peppermint health properties and taste. I figured if I took my peppermint leaves (I have a plant in my garden) and blended the leaves in a blender until juiced/fine and sieved it into the cream mixture it would have the flavor I wanted. Boy was I wrong! It tasted earthy and green and not nice at ALL!
Then after stumbling across a few peppermint ice cream recipes on the internet I realized that in order to get the real peppermint taste I wanted I needed to infuse the leaves in the cream. (check out this cool peppermint ice cream recipe). I tried it out recently and it worked. *happy dance*

Sometimes we just need to persevere…. and good things happen

INGREDIENTS
7 Egg yolks
500ml cream – 2 tubs of cream (250ml each)
1 cup (250ml) milk
2 vanilla pods (seeds scraped out)
125ml organic brown sugar
3 tablespoons honey (optional)
1 – 2 large handfuls of peppermint leaves (well washed)
50grams – 100grams DARK chocolate (i use either 70% or 85% cocoa)

click here for rest of recipe…

I found this really nice recipe for gluten free pasta/ravioli on Gluten Free Girl & The Chef.
I made it quite a long time ago and made up my own filling for the little ravioli pockets. And even though it been a long time since I made them my daughter has been asking for it again.

I need to make them again soon. They do take a little work and time to make – but its sooo worth it!

I did a roast butternut filling and in others I did a tomato mince filling. 

Start by making the Ravioli (I found this recipe on Gluten Free Girl & the Chef)

RAVIOLI 

DOUGH INGREDIENTS

Place the flour in a bowl.
Add salt, oil and eggs.
Mix until you have a dough.
Then place on a lightly floured surface.
Knead dough by folding over and turning over and kneading for a few minutes, until the right consistency appears (somewhat like bread dough). If the dough is too dry and crumbly, add remaining egg white
Place the dough in a bowl and cover.
Allow dough to rest for at least 20 minutes

ROASTED BUTTERNUT FILLING

FILLING INGREDIENTS
1 medium butternut peeled
1 small onion peeled
1 Tablespoon olive oil (or oil of choice)
salt
1 garlic clove skin still on
a few Tablespoons fresh cream

METHOD
Chop your butternut into chunks (the smaller they are the quicker they’ll cook)
Place in a medium to large oven roasting dish.
Dice the onion finely and sprinkle on the butternut
Drizzle with olive oil (or oil of choice)
Take 1 clove of garlic with the skin on and crush under a knife or heavy object to just break the skin so flavors can release.
Place in the middle of the butternut tray. 
Sprinkle with a tiny bit of salt
Bake at 180 degrees Celsius until golden brown and tender. (stir occasionally)
Take out the oven
Remove the garlic clove
Take your ingredients and place in a food processor/blender and blitz until smooth adding a tablespoon of cream at a time. You want a consistency of mashed banana or heavy cream (not to runny).
If you don’t have a blender you can mash butternut with a potato masher or a fork but you won’t get as smooth a filling.

COMPILING THE RAVIOLI

METHOD
If you have a pasta machine put the dough through it a few times and then cut into squares.
If you don’t have a pasta machine – not to worry. Just roll out the dough with your rolling pin until nice and thin and then cut into squares. You can decide if your want small, medium or large ravioli – just make sure your squares that you place on top of each other are the same size. I made ours roughly 5 cm x 5cm.
Once you have decided on the size of your squares and cut them up. Place a spoonful of the butternut filling in the middle and dab water all along the edge and then place another square on top to seal. I then used a fork to press down lightly on long the edge to make sure they were well sealed. (not sure if this is necessary) I also liked the pattern.

Put water in a pot and bring to a rolling boil and then place a few in at a time.
Once they rise to the top take out and place on a plate with season with salt, pepper and a little sprinkled cheese if desired or a nice sauce – like a cheese sauce or whatever you fancy. I think if would go well with a cream cheese and bacon crumbled on top.

You can see I served it with a mince sauce in the pic above. Use this recipe minus the spaghetti for the mince sauce.

Enjoy