Mint Chocolate Chip Icecream Friday Family Treat

Homemade Mint Choc Chip Icecream – making a treat for Hubby and Youngest for the weekend.

Youngest has always been obsessed with anything Mint flavoured, and hubby adores Icecream, so to make up for my recent lack of baking I have made them some Mint Choc Chip Icecream


I am making the custard base in the Thermomix, but it’s easy to make in a pan too.


I start by adding 300ml milk and 300ml of double cream to the Thermomix jug, then 5 large egg yolks (save the whites for meringues) 100g of caster sugar.


I am adding a couple of drops of natural mint flavouring and a little green food colouring (a drop of blue and 7 of yellow) – be careful here, it’s easy to go over the top with both the flavour and the colour – you can always add more – no need to go the Kermit green I ended up with by adding twice the amount above 🤣🤣 Luckily the flavour is good 😊

I cook this for 8 minutes, heat 100 speed 3 till combined

It will look better once it’s frozen 🤣🤣

Pop into the Icecream maker bowl, then into the fridge to cool


Then, when cool, into the Icecream maker for 45 minutes,

adding the chocolate chips 10 minutes before then end to combine


Kermint and Choc Chip Icecream 🤣🤣😊


I also made some Scones for the poor Carb hungry chaps


Caprese Salad Meat Free Monday Simple Supper

Carprese Salad a delicious Meat Free Monday Simple Supper

Some ingredients need no messing with,


ripe tomatoes,


Home Grown Basil Leaves


and Mozzarella are 3 😊

Now, this is barely a recipe, it’s a collection of ‘stuff’ 🤣🤣


I base this salad with baby spinach, and ribbons of raw Courgette from the garden, A simple background Salad.


Fat, slices of ripe tomatoes go on top – do leave these out of the fridge for an hour to come to room temperature – the difference in flavour is amazing – all the better if you can just pull them off the plant just before you make this 😉 Our Home grown ones are going to have skins like rhinos, they are taking ages to grown and ripen 😳

Thick slices of mozzarella join the Tomatoes


Tear fresh basil leaves generously over the top.


I have made some basil oil in the Thermomix, simple 2 handfuls of basil leaves with a good drizzle of good olive oil,


blitz for 10 seconds at speed 10


then take some kitchen muslin


strain the pulpy basil oil to get rid of the fibres


Gorgeous green infused oil ready to drizzle.


A scatter of fresh cracked black pepper, a sprinkle of sea salt and a drizzle of basil oil – yum….

Enjoy…… x


Butter Chicken Fakeaway Curry quick, easy, delicious Midweek Meal

Butter Chicken – a simple but delicious and fast Curry for a midweek Fakeaway.

Waiting for the storm to arrive, it’s too sticky here to cook much and we need a good storm to clear the air.

IMG_4582I am using the chicken Slow Cooked at the weekend, a tasty way to use the Rubber Chicken 😍

I am using my Thermomix, and This specific recipe, with a few changes to suit what I have in, this can easily be made in a pan, just a bit more fiddling around.


I start with adding 4 fat cloves of peeled garlic to the bowl, a deseeded red chilli (or more if you like it hot) and a peeled Thumb sized piece of ginger (roughly chopped) chop at speed 7 for a few seconds.

Scrape down the bowl and add a peeled, quartered medium onion (I used 2 small) and chop again at speed 5 for a couple of seconds – scrape down again *This can all be done by had or in another type of food processor


Add 100g butter, 3 teaspoons of Garam Masala, 2 each of ground paprika, coriander, cumin, turmeric, 1 of ground cardamom and a half teaspoon of ground cinnamon.

Cook for 5 minutes, heat 100 speed stir – or gently fry in a pan till softened – this smells amazing at this point 🤤


Use a silicon spatula to loosen the mix and then add a tin of coconut milk, 200g of tomato purée, the juice of half a lemon and a good pinch of sea salt


if you are using raw chicken, chop approx a kilo into bite sized pieces and add now – cook for 25 mins at varoma heat at reverse speed Stir or mix together and stir over a medium heat for 35 minutes.


As I am using cooked chicken, I chop and add that after 15 minutes and continue for a further 10 minutes till fully heated through.


I add a good drizzle of double cream, do it by taste and another little stir to combine – season to taste.


I am serving mine by itself with a little Greek youghurt and some chopped fresh coriander.

Hubby will have his with rice too 😊

Really quick and blooming gorgeous




Red Pepper and Tomato Soup, great hot or cold – Work Lunches sorted

I must apologise for today’s post, it’s is so hot here, and after a few sleepless nights, I am wrung out- hence a lazy post – the weather is due to break this week, I always think that literally will clear the air 🤗

Anyway, after 12 lovely days off work, I have to drag my sorry soul back to work tomorrow.


To get ahead, I am making Red Pepper and Tomato Soup, which can be eaten hot or cold, depending on what you like. This is being made in the Thermomix, but it’s easily done in a pan and can be whizzed with a hand blender. This is cheap and delicious, I didn’t post a link as this was a recipe given as a ‘show’ recipe during the Thermomix demonstration a few years ago and I don’t know which link is the ‘original’ there are loads on the interweb – now there’s one more 🤣🤣


To start I ground 40g of red lentils at speed 10 for 5 seconds, this helps to thicken the soup, this is set aside for a few minutes. Red lentils are only 20g carbs pe 100g, so this is less than 10g of carbs for the whole pan of soup.


To the bowl add a halved brown onion, a fat clove of peeled garlic and a roughly chopped large red pepper (or 2 smaller ones) and whizz at speed 4 for 10 seconds.


Scrape down the bowl, and add a good drizzle of olive oil, salt and pepper and cook for 5 minutes, sipped 1 at heat 100.


At this point, add a tin of chopped tomatoes, the ground lentils, 400ml of Veg stock and cook for 12 minutes, speed 2 at heat 100.


Blend to finish the soup, by whizzing at speed 10 for 30 seconds – make sure the measuring cup is tightly on, and I use a tea towel to hold the lid just in case the hot liquid splashes.


This is poured into soup mugs and popped into the fridge or freezer when cool, ready to grab bleary eyed in the mornings.


I added a handful of fresh basil leaves from the garden before blitzing, but previously I have added a teaspoon of smoked paprika or just drizzled a tablespoon of double cream into the soup.

Luscious Homemade Fresh Lemon Curd Icecream

Another beautiful day here – I was up silly early and thought I would use up some of the Lemon Curd I made this week and make Lemon Curd Icecream 😜


Hubby bought me an Automatic Icecream Maker for Christmas, this isn’t a sponsored post, just showing you my ‘toys’ 😉, I love a gadget, he bought it from Amazon, Link it’s a Cuisinart, one of those with its own compressor, so no prefreezing needed 👍 on the down side, it is big, about the footprint of a microwave, I am lucky, we have a large kitchen with plenty of workspace, if you have a smaller kitchen, it might be an issue.


This is a simple, but delicious Icecream – I adore Lemon in anything and wear a very well known citrus perfume, its the smell of summer for me. You can use shop bought, but here is my Thermomix Homemade version, you will have a load of egg whites to use, so Meringues are the perfect accompaniment 😇


Lemon Curd

8 egg yolks, 200g butter, 130g sugar, 100ml lemon juice and zest of 2 lemons

Pop all of this into the Thermomix bowl and cook at speed 3, heat 80 for 12-15 minutes depending on how thick you want it. Pour into sterile jars and when cooked, pop into the fridge. This makes about 2 standard jars, and should be used with 10 days or so.


Lemon Curd Icecream 

Pop a jar of Lemon Curd (340ml) into a bowl, Stir 300ml double cream into it with the juice and zest of half a lemon.


Pop into the Icecream maker bowl and switch on for 40-50 minutes depending again on how thick you want it – I like to do it for 45 minutes, stirring in some additonal Lemon Curd for the last 5 minutes so it’s a Lemon ripple 😊



Amazingly fresh and light. 🤤


Shame I can’t eat it 😭 I have some strawberries as a treat 🙃

It’s sat in the freezer till later, we are just having a basic BBQ tonight, using some garden Veg too.


Persian spiced Leg of Lamb with Fattoush, flatbreads and Homemade Lemon Curd Pavlova

We are having an (almost) Family meal, eldest can’t make it, being on the mainland. I wanted something, I could throw (not literally) in the middle of the table and everyone can tuck in.


Using another one of my food heroes, Sabrina Ghayhor as inspiration, her book Persiana is one of my favourite reads, the photographs are stunning- this isn’t sponsored, just appreciation of a good book 😇 This recipe is based on her Recipe for Souk spiced Lamb.


I started with a leg of lamb,


covered in a Yoghurt based paste made with Ras el Hanout (a delicious mix of spices and rose petals, which is a different mix depending where you buy it) lemon zest, a little chilli, salt and pepper – 2 tablespoons of Ras el Hanout is mixed into a pot of Aldi whole fat Greek Yoghurt with the lemon zest and seasoning.


Take the leg of lamb, and make deep cuts evenly all over it


spread the Yoghurt mix liberally all over the lamb


I have left this in the fridge overnight, to allow those amazing spices to filter through the lamb.


When ready, this will be placed in an ovenproof tray, covered with foil, into a 160 oven for approx 4 hours – remove the foil for the last 30-40 minutes,  be prepared, as your house will smell amazing….


To go with this main event, I have made loads of flatbreads, I have made these a lot before so here is a Linky

IMG_4430Along with this will be a Cous Cous Salad – soak 25g of Cous Cous in 100ml hot Veg stock, stir through and cover for 10 minutes – loosen the grains with a fork, add olive oil, lemon juice, sliced spring onion, diced red pepper, deseeded chopped cucumber, salt and pepper – lots of chopped fresh herbs, I have used coriander, mint and flat leaf parsley.

IMG_4432I bought a whole Pomegranate, this takes me back to being a kid, and my grandparents giving me one with a pin to pick out the ruby pearls  I am slightly more robust with them now, cutting it in half, and using the flat side of a wooden spoon ‘smack’ the skin side over a bowl and they pop out – any reluctant ones can be coaxed out by hand – this can get a bit messy, so watch out for low flying Pomegranate juice – it is worth it just look at these…..



IMG_4429A fatoush salad a mix of cucumber, tomato, spring onion, fresh coriander, fresh flat leaf parsley, Sumac, Lemon juice, salt, pepper and olive oil and pomegranate seeds – I have made this without the traditional toasted flatbread.


IMG_4417Hummus – into a food processor tip a rinsed can of chickpeas, olive oil, lemon juice, a clove of garlic and blitz till smooth- I top this with Dukkha a mix of spiced and crushed pistachio.


With pickled red onion – finely sliced red onion covered in red wine vinegar with a touch of sugar, give it a good mix and leave in the fridge till ready, at least and hour, but if covered it will keep for a week in the fridge.


I will be having all but the Cous Cous and flatbreads, so doing pretty well 😇

I am making Homemade meringue with Homemade Lemon curd, whipped cream and strawberries. I use a lemon skin to run around the inside of my Kitchen Aid bowl and the whisk attachment, this ensures any grease is got rid of.

IMG_4388I add 8 egg whites, whisking to firm peaks before adding a tablespoon of cider vinegar and 230g caster sugar (I blitzed granulated sugar in the Thermomix) Add the sugar bit by bit

IMG_4391the egg mix will start to look thick and glossy.

IMG_4392Into a baking paper lined oven tray, carefully add the egg mix, either into one large base, or 8-10 large individual ones – this is what I have gone for – making sure there are a good amount of ‘dips’ for the cream and toppings.


These go into a preheated oven (100 fan) for about an hour and a half – they should be crisp on the outside and have very little colour, if at all – I turn the oven off, and pop a handle of a wooden spoon into the oven door and leave them till fully cooled.

I whisk double cream to a thick dropping consistency which is blobbed onto each meringue,


with a good drizzle of homemade Lemon Curd which I have made before so here’s the Link


Sliced fresh strawberries finish it off 😇

I am having strawberries and cream to fit my Low Carbing.

Bang Bang Shrimp Salad – Low Carb quick midweek meal.

Freezer is pretty full at the moment, I went freezer filling yesterday, I really fancy Prawns and found This recipe on Pinterest for Bang Bang Shrimp. I am using Almond flour, not regular flour

For those that don’t know this is Spicy crispy fried (or oven baked) king prawns with a sweet chilli mayonnaise – Quick, Simple Tasty, Midweek Meal – 👍👍👍


I defrosted half a bag of Iceland King Prawns, draining them of any water.


In a bowl, add a good dollop of mayonnaise, a good squidge of sweet chilli sauce and some garlic powder and stir together- this ratio is down to taste, so have a play till it tastes ‘right’.


In a bowl, add 50g of almond flour – I make this in the Thermomix by whizzing almonds at speed 10 for a few seconds. And some chilli powder, salt, pepper.


Dip the prawns in a beaten egg with some hot chilli sauce mixed in


Coat in the Almond mix and pop the prawns into a pan of hot oil (beware of the oil spitting) for a minute or 2 till the prawns brown.


The original recipe says to coat the cooked Prawns in the mayo mix, but I prefer to use it as a dip.


I will have this with a big old salad,


the men with some Aldi straight to wok noodles with stirfried spring onion, peppers, Mushroom and a shake of Soy sauce and honey.


All went down well 😉