Author Archives: The Cooking spoon

Blueberry Swirl Cheesecake Ice cream

This no churn ice cream is a dream come true.

You forgot to buy ice cream? Not to worry, you can make your own without all the fancy equipment. And fairly simple too…

You just mix the basic ingredients in a bowl then place it in a plastic ziplock bag and put it in the freezer for about 4 hours, laying it out flat.
Once it’s frozen, you take it out and bang it on the kitchen counter a few times to break it up, place in a food processor fitted with blades and processed for a few minutes. You end up with the most incredible smooth ice cream, then add the blueberry swirl and the condensed milk, and voila…Blueberry Swirl Cheesecake Ice cream.

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Prep time : 15 minutes plus freezing
Serves : 6
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INGREDIENTS:

• 2 C. Greek Yoghurt
• 1 C. Cream cheese
• 1 tsp. vanilla
• 1/2 C. sweetened (coconut) condensed cream, save some to drizzle on top

• 3/4 frozen blueberries, SEE TIP
• 3 tbsp. honey or agave syrup (for the berries)

METHOD:

1. Put the greek yoghurt, the cream cheese, vanilla and condensed cream in a bowl and mix until smooth.
2. Place in a large ziplock bag and put it flat in the freezer.
3. Freeze for at least four hours or overnight.
4. Take the bag out of the freezer and bang it on the counter so it breaks into pieces.
5. Place the frozen ingredients in to the food processor fitted with the knife blades.
6. Blend until smooth for about four minutes.
7. Add a tablespoon cream or milk if necessary to get it going.
8. Meanwhile blend the frozen blueberries with the agave syrup in a blender. Add a tablespoon of water if necessary to get it going.
9. Transfer the ice cream to a container with lid, alternating spoonfuls of ice cream with drizzles of blueberry puree. Drizzle some condensed milk on top.
10. Put it in the freezer for at least 6 hours or overnight.
11. As soon as it sets cover with cling film.
12. To serve, take it out of the freezer and let it sit for about 10 minutes before scooping it out into bowls or cones.

TIP: you can take a short cut, omit blueberries and agave syrup and sub for your favourite jam.

Enjoy!

Myra XO

Mediterranean Roast Lamb with Mint Chimichurri

8 Replies

Mediterranean Roast Lamb with Mint Chimichurri, what’s not to love?

This recipe is simple, fuss-free and turns out perfect every time, lamb is very forgiving since it’s quit a fatty cut of meat so it will not dry out easily. However I do put a small baking dish at the bottom of the oven filled with water to humidify the oven.
If you can, buy a piece of lamb with the bone still in, and although carving without the bone may be easier, the bone adds a lot of flavour to the meat during cooking.
Also it adds so much flavour to the potatoes and onions on the bottom, they are basically being cooked in all the lamb juices and drippings.

Personal I prefer the lamb medium done with a hint of pink. But you may cook it longer if you prefer.
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Serves : 4-6
Total cooking time : ca. 2 hours
Roasting Temperature: First 20 minutes 200° C / 395° F.
Remaining time : 160° C / 320° F
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General cooking times:
Rare: about 15 minutes per pound
Medium-Rare: about 20 minutes per pound
Medium: about 25 minutes per pound
Well-Done: about 30 minutes per pound
These times are only guidelines. It is best to check with a thermometer since not all cuts cook the same.

INGREDIENTS:

• 1 (4 pound) bone-in leg of lamb
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 large cloves garlic, minced or grated
• 1 tbsp. chopped parsley
• 2 tsp. chopped fine fresh rosemary
• 1 tsp. thyme leafs
• 1 tsp. mustard
• 1 glass of dry white wine
• 1/2 cup of stock
• 3 medium onions peeled and sliced in 1/4 inch / 1/2 cm.
• 5 medium potatoes, peeled and sliced in 1/2 inch / 1 cm
• 1 x Chimichurri sauce recipe

INSTRUCTIONS:

Take the leg of lamb out of the refrigerator about an hour before cooking to let it get to room temperature.
Pre heat the oven to 200° C / 395° F.
Remove any excess skin from the leg of lamb and discard. Pat dry with kitchen paper.
Cut incisions with a sharp knife all over the leg of lamb, just a few times to make cooking more even and so the herbs and flavouring can penetrate into the lamb.
Season the lamb liberally with salt and pepper all over.
In a small bowl mix the olive oil, mustard, chopped herbs and grated garlic.
Rub the lamb with the olive oil and herb mixture.
Cover your baking tray with parchment paper and drizzle with a little olive oil.
Prepare your onions and potatoes.
Place the slices of onion on the bottom and then top with the potato slices.
Place the lamb on top. Pour the remaining herb and olive oil mix over the potatoes.
Add the wine and stock and place the lamb in the middle of the oven.
Roast for 20 minutes then lower the heat to 160° C / 320° F and cook for another 100 minutes (1 hr and 40 min) .
If the lamb gets to dark cover loosely with foil. Make sure to baste the lamb with the juices every 30 minutes.
Uncover the lamb for the last 15 to 20 minutes for a crispy outside, if you used foil.
Depending on how you like your lamb done; Continue cooking the lamb until it has reaches your desired internal temperature, (if using a thermometer) , checking the temperature every 20 minutes. The other way to test is by pulling/cutting off a piece of meat.
Let the lamb rest for at least 15 minutes before carving.
To carve the lamb. Place the lamb on a cutting board. Turn it so the bone is parallel to the cutting board.
Cut the lamb off the bone by slicing with your knife parallel to the bone. Serve with the potatoes and onions.
Serve the Mint Chimichurri sauce along side.

Enjoy!

Myra XO

Mint Chimichurri

2 Replies

Mint Chimichurri. This is the best sauce to accompany any kind of meat, chicken or even fish. It’s light and fragrant and made in a jiffy.

Traditional Chimichurri sauce has parsley, cilantro, and oregano, I added the mint because I wanted extra freshness and it goes so perfect with Lamb.

Prep time: 5 minutes

Serves : 4 to 6

INGREDIENTS:

1 garlic clove, peeled and grated
1/2 cup extra-virgin olive oil
3/4 cup flat-leaf parsley including trimmed stems
3/4 cup mint leaves
1/4 cup oregano leaves
1 tbsp. red wine vinegar
a squeeze of lemon juice (to taste)
a few drops of hot sauce like frank’s or tabasco

INSTRUCTIONS:

Chop the herbs and add to the oil in a bowl. Add the grated garlic clove, red wine vinegar and lemon juice. Taste and season with salt and pepper. Add the hot sauce and more lemon juice if necessary. Serve with any kind of meat or fish.

You can also add all the ingredients to a food processor and blend until chopped fine, but I prefer the chunky texture.

Enjoy!

Myra XO

Jamaican Jerk Chicken Kebabs, Coconut brown rice and roast Broccoli

7 Replies

Jamaican Jerk kebabs are so delicious and easy!

The great thing with this recipe is that you just blitz the marinade in the blender, pour it over the cubed chicken and let the magic begin. They end up being so juicy and tender and flavourful, that I honestly don’t know why I don’t make every week.
As for the coconut rice……mmmmmh. I love brown rice because of the bite it has but if you prefer white rice go right ahead, adjust the cooking time accordingly because this brown rice I have from my health food store takes about 40 minutes because it is completely raw and hasn’t been pre cooked. So check the package before you start with whichever rice you choose, you don’t want to end up with rice pudding. You may have to adjust the cooking liquid accordingly.
The roast Broccoli is actually one of my favourite cooking methods for cauliflower and broccoli and I rarely eat it any other way. I always make twice as much for my Buddha Bowl or salad the next day. I pre steam the Broccoli in the microwave for two to three minutes with just the water that’s attached from rinsing. Then throw it into a hot frying pan with a drizzle of olive oil and salt. Simple can be soooo good.

Serves 4

INGREDIENTS:

For the Jamaican Jerk kebabs:
• 1 lb. Chicken breast, cubed
• 4 spring onions
• 2 garlic cloves
• 1 red chili
• 1 piece of fresh ginger, peeled
• 1 tsp. Cumin
• 1 tsp. Smoked paprika
• 1 tsp. dry thyme
• Juice of one orange
• 2 tbsp. honey
• 1 tsp. allspice
• 3/4 tsp. Salt
• 1/2 tsp. cinnamon
• freshly ground pepper

For the Broccoli:
• 1 lb. Broccoli florets
• 2 -3 tsp. Olive oil
• Salt to taste
For the Coconut rice:
• 1 1/2 C. brown or whole grain rice rinsed
• 2 C. Coconut milk
• 2 – 3 C. water
• 1 small onion chopped fine
• 1 clove garlic peeled and grated
• 1/2 tsp. Salt

INSTRUCTIONS:

For the coconut rice:
1. Put the coconut milk and 2 cups of water in a large pot with the onion garlic and salt.
2. Bring to a simmer.
3. Wash the rice thoroughly until water runs clear.
4. Add to the pot.
5. Bring to a simmer again and cook for about 40 minutes depending on which rice you use.
6. Add more water if necessary.
7. When the rice is done, drain.
8. Turn off the heat, but leave the pot on the burner, covered. Allow the rice to sit for another 5 to 10 minutes, or until you’re ready to eat. Your coconut rice will stay warm this way.
9. Fluff the rice with a fork, and serve

For the chicken:
1. Place all the ingredients for the marinade in a food processor.
2. Blend until it is pureed.
3. Place the chicken cubes in a glass bowl and pour over the marinade.
4. Leave to marinate for a few hours or overnight.
5. Take out of the marinade and pat dry the chicken dry with kitchen paper.
6. Thread on to wooden skewers.
7. Heat griddle pan to medium.
8. Brush kebabs with a little oil.
9. Cook for about 5 – 7 minutes depending on size, turning frequently.
For the Broccoli :
1. Rinse the Broccoli florets thoroughly.
2. Place in a microwave safe bowl and cover partially or use a special steamer.
3. Microwave for 3 minutes.
4. Remove from microwave and let the steam evaporate.
5. Heat a large frying pan and add the oil.
6. Add the Broccoli and fry until golden and crispy on medium high heat. About 5 minutes.
To put the bowl together:
Place some rice in a bowl, Add the roast broccoli. Place the Jamaican Jerk Chicken kebabs on top and serve with mango, radishes, lime wedges and mango chutney.