Ice cream experiments

I have an ice cream machine because I now live somewhere where an occasional-use appliance does not make me screamingly mad about a lack of space.

Yesterday I made mince pie ice cream.

Take two mince pies; I used ones from Baker’s Delight. Pry them out of the despairing hands of your mince-pie-loving husband, and prepare to put up with the scolding of said man about how you’ve desecrated the poor things. Put mince pies into a whizzer of some sort and reduce it to crumbs – or chop finely, I guess.

Make vanilla ice cream; add the crumbs for the last five minutes of churning.

VERY tasty.

A Middle Eastern Feast

UnknownOn Saturday night we decided to have friends over to play a rather obsession-making board game, and treat them to a Middle Eastern feast. They had lavished us with a beef bourguignon that left mine for dead and a delightful lemon tart last time, so it was only fair…

First course was a eggplant brushed with homemade chermoula, baked for 40 minutes, and topped with a burghul salad that included coriander, green olives, and nuts. It was fantastic although not actually as good as it could have been – I used those awesome long Lebanese eggplants, which were tasty but because they were skinny, didn’t get as mushy and baba ganoush-y as they would if they’d been fatter.Unknown

Next, my darling made him favourite dish – lamb and braised egg. We minced lamb eye fillet and cooked it with harissa, pistachios, preserved lemons and other good things, then braised eggs in it. Served with flat bread, it was utterly delightful. Both of these are from the fabulous Jerusalem, which is probably my favourite cook book ever.

Finally, Egyptian filo pudding, from Moorish. Cook filo sheets; break them into pieces and layer it with rosewater-soaked dried apricots and currants, and pistachios and almonds. Then cover the lot with boiling custard, basically, and cook… it was utterly, photoutterly delightful; more-ish, in fact. The picture does it no justice whatsoever.