thegrumblingtummy

"No love sincerer than the love of food"


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Rhubarb Ice Cream with Lemon Spiced Biscuits – Recipes for Life Challenge

I  was recently impressed by a desert of  chocolate brownie and rhubarb ice cream at  Rufflets Hotel in St Andrews and had already talked idly about trying to replicate the fresh creamy ice cream myself.

Then as luck would have it Vanesther over at Bangers & Mash  www.bangermashchat.wordpress.com issued her May ‘Recipes for Life Challenge’ which called for entrants to get creative with rhubarb – a golden opportunity!

So what is the Recipe For Life challenge all about?  Each month Bangers & Mash issue three seasonal ingredients with which to create a (hopefully)  fabulous dish.  May’s ingredients are rhubarb, lemon and spice.  The best recipes entered will be included in a new charity cookbook to be published by SWALLOW later this year.  Swallow is a charity supporting adults with learning disabilities.

Swallow – a Somerset based charity

My challenge entry is Rhubarb Ice Cream with Lemon Spiced Biscuits.

I am an ice cream making virgin and therefore I am not entirely sure how technically correct my method is but it was certainly simple and tasty.

Prior to freezing this mixture tastes like a sumptuous version of  rhubarb fool; it is actually a miracle that any of the mixture made it as ice cream as every 15 minute stirring trip to the freezer resulted in large spoonfuls finding their way into my gaping maw!

The little biscuits are adapted from a Rachel Allen recipe.  They complimented the ice cream perfectly.

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Ice Cream

Ingredients

  • 3 cups sliced fresh  rhubarb
  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 cup double cream 

Method

  • Place rhubarb in a baking dish. Sprinkle with sugar. Cover and bake at  for 30-40 minutes or until tender, stirring occasionally. Cool slightly.
  • Process in batches in a blender or food processor. Transfer to a bowl; cover and refrigerate until chilled.
  • Stir in lemon juice. In a bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture.
  • Transfer to a shallow freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight.

Lemon Spice Biscuits

Ingredients

  • 175g plain wholemeal flour
  • 50g caster sugar
  • zest of lemon
  • Teaspoon of cinnamon
  • 110g butter

Method

  • Rub the butter and flour together with your fingers
  • Add the sugar, spice and lemon
  • Work the mixture into a stiff dough
  • Roll out and cut biscuits (around 1/2 cm)
  • Bake for around 8 minutes or until lovely and golden
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Mmmm Mitchells …

Pictured: scallops with chorizo, wilted spinach and balsamic drizzle, chocolate brownie with clotted cream.  Eaten at http://www.mitchellsdeli.co.uk/ in St Andrews

Sunday was one of these perfect bright crisp Autumn days.  At a loss on what to do to entertain the little one we decided the best option was to actually let granny and grandpa do the entertaining whilst we headed out for a bit of lunch.

I am fortunate in that my parents live in the coastal town of St Andrews.  Not only is it undeniably beautiful but it also has  a pretty vibrant food scene.  However,  despite the large number of eateries my husband and I find it almost impossible to resist our very favourite St Andrews eatery – Mitchells Deli.

And so it was that we found ourselves once again sitting in Mitchells drooling over the menu.  One of my favourite things about Mitchells (apart from the food)  is the interior decor.  The seats are covered with recycled tweed jackets, the cutlery is presented in recycled Lyles Golden Syrup tins, the tables are rustic and there is the most amazing ceiling light made from empty wine bottles.

Before I get to the food, our “regular waiter” deserves a mention.  He is the most camp, most fabulously flamboyant east coast American.  Without fail, he makes me feel as though I am eating in downtown Manhattan – straight out of Sex and the City – love him!

And finally to the food:  I plumped for a starter course of scallops with chorizo on wilted spinach.  I find it very hard to say no to scallops or chorizo, so an easy choice.  The scallops were enormous and cooked to perfection – lovely and seared on the outside and really soft and juicy on the inside.  The chorizo was extraordinarily succulent – its oil imparting a really nice flavouring for the rest of the dish.  Only problem was that there was not enough!

I then proceeded to tuck  into a bowl of  parmesan chips – very crisp then fluffy – as they ought to be AND a jar of humus with little gherkins to dip.  An odd choice perhaps but then I can be a little odd sometimes.

Had not had to let my belt out thus far and so  felt fit to tackle a warm chocolate brownie with clotted cream.  It was sublime but I like my cream ALOT and I did feel that the dot of cream would have been better as a great big dollup.  But perhaps that is just my absolute greed shining through.

We rolled (quite literally) back to base, both feeling that the cake was perhaps a step too far – but with cake like that what choice did we have?

Already planning our next escape to Mitchells Deli – they have a great festive menu that may have to be sampled.