Whats been cooking in my kitchen...

I'm part of a lovely group of ladies who get together once a month to cook. 

We are united by a common passion for eating and trying out new foods and ways of cooking. 

Its been 7 years since we started out, some of us armed with basic cooking skills, others more advanced but all of us eager to learn, cook and eat.

This month we each had to create dishes using two 'mystery ingredients'. Mine were puree of chestnuts and glace ginger. My head still hurts from all the inventing!

Come see what we made here.

Turkish Delights...

A few months back, I created a turkish delight ice-cream for our Cooking Club as I was on Dessert Duty and it was a hit! 

One of my all-time-classic flavourings is rose water, I love it in everything really. 

An ice cream churn / maker is ideal but if you don't have one you can just take it out of the freezer to break up a couple of times. 

I really do hope you try it, you will not regret it.

Turkish Delight Ice Cream

800ml pouring cream

200ml milk (I used full cream)

125gms strawberries, hulled and coarsely crushed

6 egg yolks

170gms caster sugar

2-3 tsp rosewater (Think I may have splashed in a little more!)

80gms turkish delight (about 3 pieces), diced.

Method.

1. Bring cream, milk and strawberries just to the simmer over a medium heat in a large saucepan.  

2. Whisk egg yolks, sugar and rosewater in a heatproof bowl until thick and pale, add cream mixture, whisk to combine. 

3.  Return pan to heat, stirring continuously until mixture coats the back of a wooden spoon thickly (3-4 mins), strain into a bowl over ice. Refrigerate until chilled.

4. Freeze in an ice cream machine according to manufacturer's directions, the n fold in the diced turkish delight and freeze until required. Makes about 1.5 litres.

Try it for your next dinner party finale, served with chopped pistachios for a WOW ending!