Tag Archives: ice cream

It’s ice cream/gelato season!


Date ice cream in a homemade kataifi cone, recipe by Hoda Kobeissi. Grab the recipe:
origin.tenplay.com.au/channel-ten/masterchef/recipes/hoda-s-middle-eastern-ice-cream

Whew! I can breathe a sigh of relief now that necessary garden renovations are nearly done, But as one task is completed, another swoops right in to take its place! Making ice cream is a task, you ask? Well not really if you have a machine to do the work. I’ve got something else in mind though, because after seeing kataifi cones being made on MasterChef Australia, I knew immediately that they were my kind of ‘thing’.

I had no idea that shredded phyllo dough also went by the name of kataifi, or that you can also make a rustic version of it at home. The pastry strands require a steady hand to pipe a thin line of batter in a concentric circle. It also demands patience because as you can well imagine, the mixture goes a loooooong way since so little of it is used at a time.

The strands of cooked dough are then wrapped around a metal cone and fried until crisp. If I can get my better half to hold the camera, I’ll definitely share the process in an upcoming post.

From popcorn to peanuts!


Chocolate Pavé, Popcorn Ice Cream, Salted Caramel and Peanut

Halfway through…a lot of darn desserts! All of them frozen treats in some shape or form but maybe that says something about Australians, that they’re really good at sugary things. I also did a recipe for pumpkin ravioli thinking that there’d be more pasta dishes to try, but unless you count Asian-style dumplings, there weren’t any that looked good enough to make a fuss over.

The chocolate pavé (pah-vay) above is featured first because of the popcorn ice cream. I’ve never tasted this flavor before (it’s pretty close to a cornmeal-infused gelato I tried once) and it is unbelievably good! It requires nearly double the usual amount of milk/cream as the kernels soak up the liquid like a sponge but this one is a keeper. Served in a coupe with peanut butter cookie crumbs and salted caramel – yum, yum, yum!


Pumpkin with Dutch Spices, Cream Cheese Mousse and Vanilla Bay Leaf Ice Cream

I can’t say this would appeal to young palates but I did find the vanilla and bay leaf combination right in tune with the pumpkin galette. The galette, on the other hand, was like taking a bite out of pumpkin pie!


Pumpkin and Goats Cheese Ravioli with Spec and Sage Sauce

Speck, a smoked cured ham from Alto Adige, is wonderful in any which way you serve it. There really is no substitute but if I have to, I use smoked pancetta.


Pineapple Nougat with Peanut Chilli Brittle and Chilli Caramel

I instantly liked this one because of its quirky appearance but it ended up being just too sweet. The frozen nougat is great as is, but coated in crushed peanut brittle, it leaves sticky bits stuck in your teeth. The puffed millet wafers are shaped with caramelised sugar, the grilled pineapple chunks have sugar added to them, and when you dehydrate pineapple, it concentrates their sweetness! Oh, and then there’s fresh pineapple and a caramel sauce on top of all that. Just writing this makes me think of a trip to the dentist!