No-Churn cheesecake ice cream w/ peanut butter maple fudge brownie chunks

December 12, 2016

No-churn ice cream is the miracle of the year, quenching my inner desire to fill the kitchen with dusty appliances (ice cream makers need to be ginormous to work their magic). The freeze and whisk method is tedious.

If you were to forego the brownie pieces and fudge (?!!!), prep time would be about 15 minutes, plus 6 hours’ freezing time. Which is quicker than going to the shops.

No electric appliances needed. Just a whisk, 2 big bowls and a spoon.

Makes about a litre. Tastes so yummy you, er, won’t have time to take decent pictures….

Brownie

Use this brownie recipe. If you have leftovers that are too dry to eat, that’s fine (and will actually help to prevent the brownie pieces from sinking in the finished product).

Bake and cool the brownies completely
Chop into small chunks and spread out on a baking sheet (large but not too large to fit in the freezer…)

Fudge

Based on this recipe , but using only 3 ingredients.

1/2 cup / 100 ml maple syrup
85g (about 3tbsp) peanut butter
1/4 cup butter

Melt ingredients in a small saucepan, then boil until the mixture thickens. 2-5 minutes depending on how fast it’s boiling.

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Pour over brownie pieces and freeze for up to an hour or so.

The fudge should be solidified over the brownie but not so hard you need a hacksaw to chop it again.

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No-Churn Ice Cream
200g cream cheese
1 small can condensed milk
300ml double cream

Whisk the cream to stiff peaks.

In a separate bowl, stir the condensed milk and cheesecake together until there are no lumps.

Fold both mixtures together, beating to mix but not too fast or the mixture will deflate.

Fold in the fudge brownie pieces.

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Freeze for 6 hours, no whisking, no breaking up of ice crystals. Simples. (Nb. Also tastes delicious when not-quite-frozen…)

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Hapi Wasabi Peas -Happy Happy!!!!

April 30, 2010
Hapi Wasabi Peas - can view

Hapi Wasabi Peas - can view

Hapi Wasabi Peas are very very yummy (although quite expensive – £4.50 a can…)

They’re not super hot but have a definite wasabi kick, just enough to be totally addictive :)

MMMMmmmmmmm…… Munchie munchie XXXXXX

Bastard Ramly Burger

April 26, 2010
Ramily Burger completed

The Ramly Burger has been very famous in Malaysia for many years now and, unlikely I’m going to make it back to try the real thing, I decided to attempt to recreate it at home. Just the thought of this concoction was too tempting….

As far as I can gather, the selling points for this burger are

1) the meat, which should and could be spiced with any number of things, including worcester sauce or curry powder;
2) the condiments, which should be plenty – bbq sauce, black pepper sauce, mayonnaise
3) egg – the whole patty is wrapped in a thin egg omelette

The Method I followed was:

1) Cook burger
2) Cook egg
3) Add burger to egg in pan, top with condiments etc and fold
4) Insert into bun and eat

Areas of inauthenticity:

The authentic version has cabbage/ carrot etc. I used jalapenos and edam cheese (neither authentic in any burger theme)
I did not fry the burger or egg in margarine (just sunflower oil)
For bun, I used potato rolls as outlined in this post.

Cooking was actually pretty easy – just used one frying pan

Ramily Burger in progress

One thing I’ll change next time (didn’t want to do another test right away as I was super full and these are way too yummy to waste) is I’ll make the egg bigger in relation to the burger as it was difficult to fold up. But not impossible….

Ramily Burger completed

It was really, really, really delicious…

Ramily Burger cross section

Dumplings/ gyoza/ jiao zi: Part IV – Cooking

April 13, 2010
Dumplings - gyoza style

Dumplings - gyoza style

There are many ways to cook dumplings – the easiest is boiled (jiao zi), or part fried/ steamed (gyoza), you could also deep fry, or steam. Grilling is pretty difficult cos the damn things stick and leak.

Serve with a dipping sauce. This could be soya sauce, or I prefer a 1:2 mix of soya sauce and rice wine vinegar. Add some chopped fresh chillies for flavour. If deep frying dumplings, chilli sauce is yummy.

To make jiao zi (beijing style dumplings)

Boil a large pot of water.
When the water has reached a fast boil, add dumplings straight to the pot, enough that would be about a single layer of dumplings (not too many or they’ll stick together)
When the water has again reached a fast boil, add a cup of cold water and continue to cook until it boils again
Do the last step 3 times.
Drain dumplings as serve with a dipping sauce.

To make gyoza (japanese style dumplings)

You will need a frying pan with a lid.
In the frying pan, over a high heat, heat a tablespoon of oil.
When the oil is hot, fry a layer on dumplings on one side until brown.
Add 1/4 cup (approx. 100ml) water, then put the lid on the frying pan, and turn the heat down to low.
Cook the dumplings until the water has been absorbed, then serve with dipping sauce

Dumplings/ gyoza/ jiao zi: Part III – Stuffing

April 11, 2010
Dumplings ready to cook

Dumplings ready to cook

So to fill the dumplings, split the dough into equal portions, then roll into small balls (approximately the size of a finger tip), then roll into rounds.

For each round, place about a teaspoon into the centre and then pinch the edges together.

Place on a plate a small distance apart (not touching or they will stick together), then leave in the fridge or freezer until ready to cook