Kulinary Adventures of Kath

Recipes & Baking Tips From A City Girl Baking Her Way to a Slow Life
  • home
  • eBook
  • Blog
    • The Blog
  • Recipe Archive
  • Work with Kath
  • About
    • About
    • Contact
  • home
  • eBook
    • The Blog
  • Recipe Archive
  • Work with Kath
    • About
    • Contact
Cookbooks & Rolling Pins (13 of 15).jpg

The Blog

Recipes and food adventures by Kulinary Adventures of Kath. 

  • The Blog
  • All
  • 'Off the Shelf'
  • Biscuits
  • Breads Etc.
  • Breakfast
  • Cakes & Slices
  • Confectionary
  • Cookbook Challenge
  • Drinks
  • Events
  • Heirloom Recipes
  • Holidays
  • Ice Cream
  • Jams Preserves & Spreads
  • Monthly Favourites List
  • Muffins
  • Other Desserts
  • Savoury Dishes/Meals
  • Scones
  • Tarts & Pastry
  • Travel
Honey Ice Cream

Honey Ice Cream

Honey Ice Cream

Kath October 16, 2018

I started making this ice cream a year ago. I thought what a great idea it would be to make a ‘breakfast appropriate ice cream’ and serve it with fresh berries and homemade muesli (which is why some of the photos in this post have jars of muesli in them!). Only for special occasions of course. In theory it was all a great idea, until you have a massive sugar rush before 9 am. 

Despite this, I would still recommend this ice cream for serving with waffles or pancakes (or these ricotta hotcakes) for brunch. And of course it is divine on its own as an easy dessert. I would also pair it with the Apple & Honey Cake I posted recently, with my Duck Egg Pavlova, or a fruit crumble (or maybe at a stretch my Muesli Breakfast Crumble if you were feeling a little indulgent!). 

My massive sugar rush ‘breakfast’ - honey ice cream with homemade muesli and berries!

My massive sugar rush ‘breakfast’ - honey ice cream with homemade muesli and berries!

For this recipe I used the Honey Malt and Vanilla Milk from Little Big Dairy Co. I love this milk as not only does it taste great (and is truely addictive!), but all Little Big Dairy Co’s products are single source. This means everything is produced from their farm in the Central West of NSW. Having tried a few of their products now, I truely believe you can taste the difference. Everything just tastes so good compared to other milks or creams, in a way that makes me think I hadn’t tried really good quality milk or cream until I tried Little Big Dairy Co.

I buy some of their products from Harris Farm Markets (including the milk used for this recipe), and they are also available in the Food Hall at David Jones in the city (I have been known to take cooler bags and ice bricks into the city and carry some of their products home on the train!). 

If you can’t find the Little Big Dairy Co Honey Malt and Vanilla milk, regular full cream or skim will work well too. 

Honey Ice Cream made using Little Big Dairy Co Honey Malt and Vanilla Milk

Honey Ice Cream made using Little Big Dairy Co Honey Malt and Vanilla Milk

Homemade Honey Ice Cream

Homemade Honey Ice Cream

Honey Ice Cream

Ingredients:

40g white sugar (Panela Sugar also works well)

175ml milk (preferably Little Big Dairy Co Honey Malt and Vanilla Milk)

125ml pouring cream

150ml Greek style yoghurt

1 tbsp vanilla bean paste

160g mild flavoured honey 

Method: 

Whisk the milk and sugar together until the sugar has dissolved and the milk has become frothy. Then add the cream, yoghurt, vanilla and honey. Whisk until well combined and the mixture has thickened a little. 

Transfer mixture into the bowl of an ice cream machine, and process according to machine instructions. I find the churning process takes about 10 minutes (weather depending), and is ready once the ice cream has thickened, slightly frozen and is clinging to the paddle of the ice cream machine. 

Transfer ice cream to a freezer safe container (at least 1L capacity) and freeze overnight. 

Remove from freezer when ready to serve - due to the yoghurt in the ice cream it does not freeze as hard as other ice creams and is easy to serve straight from the freezer.

Honey Ice Cream

Honey Ice Cream

Reference: ‘Lomelino’s Ice Cream’ by Linda Lomelino (Roost Books, 2015), p.13

Homemade Honey Ice Cream

Homemade Honey Ice Cream

Honey Ice Cream made using Little Big Dairy Co’s Honey Malt and Vanilla Milk

Honey Ice Cream made using Little Big Dairy Co’s Honey Malt and Vanilla Milk

Follow my blog with Bloglovin
In Ice Cream, Other Desserts Tags Ice Cream, Honey Ice Cream, Little Big Dairy Co, Panela Sugar
Comment
Rose & Vanilla Bean Ice Cream

Rose & Vanilla Bean Ice Cream

Rose & Vanilla Bean Ice Creams (Egg Free)

Kath July 17, 2018

This is one of those super Summery recipes that I just can’t get enough of. Having said that, yes I know I am posting this while we are in the middle of Winter here in Australia, and feeling particularly cold if I do say so myself. 

I first made these late last year, when we were at the beginning of what felt like one of the hottest and longest Summers ever. I was inspired by a milkshake I used to order at one of my favourite city haunts, The Tea Salon. Rose and vanilla is a winning combination for me, and in the Summer months it was always nice to have a good alternative to a hot tea. I met up with friends there often, it really became our go to place. 

Located in the Sydney City Westfield it was easy to get to and ticked the boxes in terms of the menu, and the pretty pink decor didn’t hurt either! The Tea Salon closed down a few months ago, much to my friends and my dismay. It felt like the end of an era, and I’m not quite sure what will replace our regular city haunt yet. 

Rose & Vanilla Bean Milkshake at The Tea Salon
Scone at The Tea Salon

Until we find somewhere just as good, I will have to be content with this recipe being the legacy of our many catch ups over the years at The Tea Salon. And while now doesn’t feel like the opportune time to be posting a recipe for ice cream for most of us here in Australia, it is definitely the perfect time for everyone in the Northern Hemisphere who seem to be enjoying endless Summer days. 

Not being a warm weather person, I am certainly not jealous of the weather everyone up there is having. I am however loving all the beautiful Instagram posts with all the Summer blooms, beautiful fashions, and fun outdoor activities. Summer in the UK in particular, through the lens of Instagram, looks utterly delightful compared to the hot and humid, sometimes almost 40 degrees days we can have here in Sydney. 

I can definitely see myself enjoying some of this ice cream again later in the year when the weather warms up, and maybe reminisce over some of the good times this recipe was inspired by. But for now I’ll just leave this recipe here till then, and continue to enjoy my warming cups of tea, soups and multitudes of blankets. 

Rose & Vanilla Bean Ice Creams

Rose & Vanilla Bean Ice Creams

Rose & Vanilla Bean Ice Creams

Rose & Vanilla Bean Ice Creams

Rose & Vanilla Bean Ice Creams (Egg Free)

Ingredients: 

165ml milk 

6 tbsp white sugar

250ml pouring cream 

1 vanilla bean seeds scraped or 1 tsp vanilla bean paste

2 tbsp rosewater (or to taste) 

Dried rose petals chopped, optional

 

Method: 

Whisk the milk and sugar together until the sugar has dissolved and the milk has become frothy. Then add the cream, the vanilla, and rosewater. Whisk until combined and the mixture has thickened a little. 

Transfer mixture into the bowl of an ice cream machine, and process according to machine instructions. I find the churning process takes about 10 minutes (weather depending), and is ready once the ice cream has thickened, slightly frozen and is clinging to the paddle of the ice cream machine. 

Once ready, transfer to a large piping bag and pipe into ice cream mould. Sprinkle some of the dried rose petals over the top, insert food safe wooden sticks into the centre of each one and place in the freezer. To keep the sticks in place I often cover the whole mould with a couple of layers of plastic wrap. Alternatively, transfer ice cream to a freezer safe container (at least 1L capacity) and freeze overnight. 

If making the individual ice creams, carefully remove them from the mould when ready to eat, the ice cream will melt quite quickly in the warmer Summer months! I found it easier to remove all of them from the mould once they were properly frozen and individually wrap them in plastic wrap to store in the freezer. 

Makes 10 individual ice creams or about 1L of ice cream. 

Rose & Vanilla Bean Ice Creams

Rose & Vanilla Bean Ice Creams

Reference: ‘Lomelino’s Ice Cream’ by Linda Lomelino (Roost Books, 2015), p.13

Rose & Vanilla Bean Ice Creams

Rose & Vanilla Bean Ice Creams

Dried Rose Petals

Dried Rose Petals

Follow my blog with Bloglovin
In Other Desserts, Ice Cream Tags Ice Cream, Rose, Rose Petals, Vanilla, The Tea Salon
Comment
Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

How to Make Homemade Caramel Ice Cream (Egg Free)

Kath November 17, 2017

Since I have been using this simple ice cream recipe, there seems to be no end to the number of adaptations I can make with it. This caramel version came about when I was making a Carrot Cake for my Dad’s birthday in August, the recipe coming from the blog My Name is Yeh. 

The carrot cake called for making caramel. I can’t say I make caramel that often, it’s one of those things I feel can go wrong so easily. But after making it for this cake, and finding it went much more smoothly than I remember, I decided to make some more and add it to my favourite ice cream recipe to serve with the cake. 

I have made it again since then, and I am so enjoying making (and eating) this new adaptation of my favourite ice cream recipe. And with the holiday season coming up soon, I am thinking this may need to be on our Christmas menu. 

Speaking of Christmas, I am currently working on a festive baking e-book, filled with our family favourites for the holiday season. Anyone who is already a subscriber to my email list will receive a copy once the e-book is released - so if you aren’t a subscriber sign up now so you don’t miss out!

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Ingredients for the Caramel: 

75g white sugar

1 tbsp water

65g heavy/double cream

55g unsalted butter cubed, at room temperature

 

Ingredients for the Ice Cream: 

165ml milk 

6 tbsp white sugar

250ml pouring cream 

1 tsp vanilla extract 

 

Method: 

To make the caramel, place the sugar into a small saucepan, and stir in the water. Cook over high heat, stirring to dissolve the sugar until it starts to bubble. Then stop stirring (and don’t stir again or the caramel will crystallise), and leave to cook for a further couple of minutes or until the caramel has turned amber in colour. If the caramel isn’t cooking evenly, swirl the pan to encourage the caramel to colour evenly. 

Reduce the heat to low, and add the cream. Stir until the cream has combined with the caramel. Continue to stir and add the butter little by little so each piece has time to melt before the next is added. 

Once all the butter has been added and is well combined, remove the caramel from the heat and allow to cool. 

Ensure the caramel has cooled right down before using to make the ice cream. Alternatively, make the caramel the day before, store in the fridge and bring down to room temperature before using to make the ice cream. 

To make the ice cream, whisk the milk and sugar together until the sugar has dissolved and the milk has become frothy. Then add the cream, the vanilla, and the caramel. Whisk until combined and the mixture has thickened a little. 

Transfer mixture into the bowl of an ice cream machine, and process according to machine instructions. I found the churning process took about 10-15 minutes. When ready, the ice cream should have thickened, be softly frozen like a soft serve ice cream, and be clinging to the paddle of the ice cream machine. When ready, transfer ice cream into a freezer safe container (at least 1L capacity) and freeze overnight. 

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Reference: ‘Lomelino’s Ice Cream’ by Linda Lomelino (Roost Books, 2015), p.13; Carrot Cake with Hawaij and Tahini Caramel by My Name Is Yeh.

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Caramel Ice Cream (Egg Free)

Subscribe!

Sign up with your email address to receive news and updates PLUS a free Christmas baking e-book when it is released!

We respect your privacy.

Thank you!

You will be sent a confirmation email shortly. 

Follow my blog with Bloglovin
In Other Desserts, Ice Cream Tags Ice Cream, Caramel, My Name is Yeh, E-Book
Comment
Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake with Quince Ice Cream

How to Bake with Quinces - Ginger & Quince Cake with Quince Ice Cream

Kath August 17, 2017

I seem to have a thing with ginger lately. Maybe it’s just that the warming nature of such spices go so well with Winter, or maybe I’m just a creature of habit. I haven’t always been this on board with ginger, I actually used to hate it. As a child the heat of it was too overpowering for me, and only very mild gingerbread biscuits would do. I remember the one time we all went overseas to the UK as a family, I was about 8 years old, and I become enamoured by Harrods - the lovely building, their constant use of teddy bears, all the food, and the fact they had a shop at the airport. When we were at Heathrow on our way home, I convinced Mum to buy a packet of Harrods Gingerbread as a snack for the plane. 

No doubt the packaging grabbed me, I’m sure it was cute enough to grab a child’s attention. Eating them on the plane, my mouth was on fire. They were so gingery, more than my underdeveloped taste buds could handle. I probably annoyed the air hostesses by asking for so many glasses of water, as I continued to eat the spicy gingerbread men despite the heat - probably as Mum had drilled into me how expensive they were (back then the Pound to Australian Dollar conversion was even worse than it is now), and to be honest as a picky eater I probably preferred them to the airplane food. 

Many years later, after making many a gingerbread man myself, I suddenly realised any aversion to ginger was long gone. I was walking back to the station from my internship, which conveniently meant walking past Bourke Street Bakery. I didn’t stop in very many times over the course of my internship, but the first time I did I decided to get one of their famous Ginger Brûlée Tarts. As I was close to finishing the tart, I realised I really couldn’t taste any ginger. The tart was nice, but thinking I still wasn’t a big ginger fan, I expected the flavour to hit me in the face. It was then I realised I must like ginger much more than I realised, and just kept thinking I didn’t as I hadn’t when I was younger. In fact, I liked it a lot, along with a few other things I hated as a child. 

So now I jump at any opportunity to cook with ground ginger in particular, and this cake is no exception. This cake paired with the quince ice cream is a seriously good way of celebrating the colder seasons (even though it seems to be warming up a little now!) and a good way of using up some poached quince if you have any (or have the inclination to make some). I can vouch for the fact that the ice cream is amazing on its own, so I would highly recommend making it even if you don’t need it as an accompaniment to a cake. 

What ingredients or foods did you hate as a child but like now? Let me know in the comments!

Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake with Quince Ice Cream

Quince Ice Cream

Ingredients: 

150g poached quince

50g poaching liquid

2 egg whites 

100g caster sugar 

1 tsp golden syrup 

salt

150g whipping cream 

1 tbsp Greek yoghurt 

 

Method: 

In a blender, puree poached quince with half the poaching liquid until it is smooth. Add the remaining poaching liquid and blend to combine. Set aside. 

Place a pot of water on the stove and heat until it is boiling. In a heatproof bowl, that is able to comfortably sit over the boiling pot of water, add the egg whites, sugar, golden syrup and a pinch of salt. Place the bowl over the boiling water and whisk continuously until the sugar dissolves and the mixture becomes frothy and opaque, or when the mixture reaches 75 degrees Celsius on a candy thermometer. Remove from the heat and transfer to the bowl of a stand mixer fitted with a whisk attachment. Whisk the warmed egg white mixture until it forms stiff peaks of meringue. 

In a separate bowl, whip the cream with the yoghurt until it forms soft peaks. Gently fold in the meringue, then the pureed quince. Pour into an ice cream machine and churn according to the manufacturers instructions. When ready, the ice cream should be softly frozen, thickened and clinging to the paddle of the machine. Transfer to a freezer safe container to freeze until ready to serve. 

Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake

Ingredients: 

250g self raising flour 

1 tsp ginger

1 tsp mixed spice

1/2 tsp cinnamon 

1 tsp baking powder

120g golden syrup

80g maple syrup 

2 tbsp poaching liquid from quinces

125 flavourless margarine or unsalted butter 

100g poached quince, diced (plus extra for serving, optional)

125 brown sugar 

2 eggs 

240ml milk 

 

Method: 

Pre-heat your oven to 180 degrees Celsius, then grease and line the base and sides of a 22cm (approx.) square cake tin. 

Sift the dry ingredients together into a large bowl.

In a small saucepan, add the quince, golden and maple syrups and the margarine/butter and warm over low heat so everything melts together. Add the quince and brown sugar and allow the mixture to simmer for a couple of minutes, stirring occasionally so it doesn’t stick to the bottom of the pan. 

In a small bowl, briefly mix the eggs and the milk together. Pour the syrup and butter mixture in to the dry ingredients, and mix well, ensuring there are no lumps of flour. Add the eggs and milk and mix to combine. 

Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer comes out clean when inserted into the middle of the cake. Cool the cake in the tin for a few minutes before transferring to a cooling rack lined with baking paper (the cake will stick otherwise). 

Cut the cake into squares and serve warm or at room temperature with a scoop of quince ice cream and some extra poached quince. 

Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake with Quince Ice Cream

References: ‘The Violet Bakery Cookbook’ by Claire Ptak (Ten Speed Press, 2015), pp. 184-5; ‘Annie’s Farmhouse Kitchen’ by Annie Smithers (Hardie Grant Books, 2017), pp.52-3.

Ginger & Quince Cake with Quince Ice Cream

Ginger & Quince Cake with Quince Ice Cream

Follow my blog with Bloglovin
In Cakes & Slices, Other Desserts, Ice Cream Tags Quince, Ice Cream, Ginger, cake, Dessert
Comment

White Chocolate Ice Cream (Egg Free)

Kath May 1, 2017

I have been working on this recipe for a little while. It first came about because I got some of the Grounded Pleasures Real White Drinking Chocolate. And recently the lovely Sophie from Grounded Pleasures has gifted me some of their fantastic products, including their Real White Drinking Chocolate, so it was definitely time to revisit the recipe and try to perfect it before the cold weather really sets in and and making ice cream seems a little out of place. 

For some reason I was not content with just making Grounded Pleasures' Real White Drinking Chocolate into hot chocolate (although I highly recommend doing so, a really good white drinking chocolate like this one seemed so hard to come by until now!), I wanted to see if it worked in other things too. At the time I had been making ice cream a fair bit, and enjoying it immensely. So it felt only natural to make a white chocolate ice cream using the Grounded Pleasures Real White Drinking Chocolate. 

Since that first version I attempted, I have refined the recipe and am very happy with how it has turned out. The addition of finely chopped white chocolate (one that you would like to eat, not cooking chocolate) intensifies the white chocolate flavour and adds a little crunch to the ice cream. 

You will notice if you follow along with the blog, that I use the same basic ice cream recipe each time (see basic Vanilla Ice Cream and Panela Sugar and Vanilla Ice Cream). This is because it is so simple and easy, very quick to make, and I love the end result. I have never even bothered to try to make ice cream the traditional way yet, even though I have had an ice cream maker for well over a year now. I just can’t get past the simplicity of this method, yet how lovely the ice cream turns out. 

For a really creamy ice cream, use milk and cream that have higher fat contents, however skim milk and lighter creams work well and still produce a great end result. The first time I attempted making ice cream this way, I only had skim milk and a can of UHD light cream - it ended up being delicious ice cream, that also made me feel slightly less guilty when eating it!

Thank you so much again to Sophie of Grounded Pleasures for gifting me some of their wonderful products. These are truely products that I love baking with and would be doing so even if I hadn't received these generous gifts. 

White Chocolate Ice Cream

Ingredients: 

165ml full cream milk 

6 tbsp white sugar

250ml pouring cream 

1/4 cup Grounded Pleasures Real White Drinking Chocolate

1 tsp Grounded Pleasures Organic Vanilla extract

1 Grounded Pleasures Organic Vanilla bean, seeds scraped

100g white chocolate, finely chopped

fresh raspberries to serve, optional

 

Method: 

Whisk the milk and sugar together until the sugar has dissolved and the milk has become frothy. Then add the cream, the vanilla extract, the seeds of the vanilla bean, white hot chocolate powder and whisk until combined. 

Transfer mixture into the bowl of an ice cream machine, and process according to machine instructions. Once ready, mix through most of the chopped white chocolate. Transfer ice cream into a freezer safe container, sprinkle with the remaining white chocolate and freeze for at least 4 hours (overnight is best). 

Reference: ‘Lomelino’s Ice Cream’ by Linda Lomelino (Roost Books, 2015), p.13.

Thanks to Grounded Pleasures for sponsoring this post and providing the Real White Drinking Chocolate!

Follow my blog with Bloglovin
In Other Desserts, Ice Cream Tags Ice Cream, White Chocolate, Grounded Pleasures, Dessert, Sponsored Posts
2 Comments

How to Bake with Panela Sugar - Plum & Panela Cake with Vanilla & Panela Ice Cream

Kath March 27, 2017

This recipe not only celebrates our lovely in season plums, but also a fantastic organic and unrefined sugar called Panela. Panela sugar is a product of dried sugar cane juice. It retains the beneficial nutrients and minerals (so that makes this cake healthy, no?) and has a caramel like flavour. I found it worked so well with the slightly tart flavour of the plums, and gave the cake a rich golden colour. 

I was introduced to Panela sugar by Sophie, one half of the Ballarat based business Grounded Pleasures. Sophie and I met last year at a Local is Lovely Workshop, at which she brought along some of the Grounded Pleasures products which mostly consist of exquisite hot chocolates. We made hot chocolates the old fashioned way over the gas stove in the shed in which our workshop was hosted in. And since it was a very chilly Winters day, they were much welcomed by everyone. 

Sophie told us about some of the other products they sell at Grounded Pleasures, which included the Panela Sugar, vanilla (beans & extract) and a Real White Drinking Chocolate. I was quite interested in the latter, since I am unable to eat (or drink) chocolate for health reasons and thus always miss out on a warming cup of hot chocolate in Winter. 

Soon after the workshop, I got some of the Panela Sugar and the White Hot Chocolate and instantly loved cooking and eating/drinking both. The Panela Sugar is easily substituted in many recipes where caster sugar is called for, and I found it added a lovely depth of flavour to muffins in particular. 

Since then Sophie has sent me some more of their delicious products, which has lead to much recipe inspiration. I found the Panela Sugar and vanilla products not only worked really well in this cake, but also made a really nice simple homemade ice cream. The Panela Sugar gave a rich caramel flavour and colour to the simple vanilla ice cream, which paired well with the cake, but also tasted so good on its own as a simple mid-week dessert. 

A note on using vanilla beans in baking - don’t throw away the vanilla pods after the seeds have been used in the cake/ice cream. Keep them to make vanilla sugar or homemade vanilla extract, even without the seeds the pods retain a lot of flavour. 

Plum & Panela Cake

Ingredients: 

125g flavourless margarine, or softened unsalted butter

150g Grounded Pleasures Organic Panela Sugar, plus extra

1 Grounded Pleasures Organic Vanilla Bean, seeds scraped

1/2 tsp Grounded Pleasures Organic Vanilla Extract

75g plain flour

2 tsp baking powder

150g almond meal

3 eggs

2 plums (any variety)

 

Method:

Preheat oven to 170 degrees Celsius. Line a 20cm round loose bottomed (or springform) cake tin with baking paper.

Beat the margarine/butter with the Panela sugar, seeds of the vanilla pod and the vanilla extract, until fluffy and creamy. In a separate bowl, gently whisk together the flour and baking powder.

Add the eggs one at a time to the creamed mixture, beating well after each addition. Then fold in the plain flour and baking powder, along with the almond meal. 

Pour the mixture into the prepared tin and smooth the top. Cut the plums in half, then in half again. Then slice up each plum quarter into 3 or 4 slices. Place the plum slices onto the top of the cake, working your way around the outside of the cake then moving into the middle (you might not need all of the two plums, it will depend on their size). Keep the slices of plum fairly close together as they will separate a little when the cake rises. Sprinkle the plums with some more Panela sugar. 

Bake for 40 minutes, or until the cake is golden in colour and a skewer comes out clean. The cake will be a deep golden colour due to the Panela sugar. 

Leave the cake in the tin for 10 minutes, before transferring to a wire rack to cool - alternatively serve warm as a dessert with the Vanilla and Panela Ice Cream. 

Vanilla & Panela Ice Cream

Ingredients: 

165ml full cream milk 

6 tbsp Grounded Pleasures Organic Panela Sugar

250ml pouring cream 

1 tsp Grounded Pleasures Organic Vanilla extract

1 Grounded Pleasures Organic Vanilla bean, seeds scraped

 

Method: 

Whisk the milk and Panela Sugar together until the sugar has dissolved and the milk has become frothy. Then add the cream, the vanilla extract and the seeds of the vanilla bean and whisk until combined. 

Transfer mixture into the bowl of an ice cream machine, and process according to machine instructions. Once ready, transfer ice cream into a freezer safe container and freeze for at least 4 hours (overnight is best). 

References: ‘Holiday’ by Bill Granger (Murdoch Books, 2007), p.124; ‘Lomelino’s Ice Cream’ by Linda Lomelino (Roost Books, 2015), p.13.

Thanks to Grounded Pleasures for sponsoring this post and providing the Panela Sugar, Vanilla Beans & Extract!

Follow my blog with Bloglovin
In Cakes & Slices, Other Desserts, Ice Cream Tags Plums, Cake, Grounded Pleasures, Panela Sugar, Vanilla, Ice Cream, Sponsored Posts
2 Comments
  • The Blog
  • Older
  • Newer

recipes

  • 'Off the Shelf' 4
  • Biscuits 11
  • Breads Etc. 3
  • Breakfast 6
  • Cakes & Slices 40
  • Confectionary 1
  • Drinks 6
  • Events 13
  • Heirloom Recipes 9
  • Holidays 16
  • Ice Cream 7
  • Jams Preserves & Spreads 4
  • Muffins 3
  • Other Desserts 15
  • Savoury Dishes/Meals 14
  • Scones 4
  • Tarts & Pastry 5
  • Travel 12

Subscribe!

Sign up with your email address to receive news and updates PLUS a free eBook!

We respect your privacy.

Thank you!

You will receive a confirmation email shortly. 

follow  along on instagram

Pistachio & Rose Nougat 🌹..
.
.
This is my first attempt at making nougat, and I’m pretty happy with the result! I think the colour is a little golden, however I have been told using a lighter colour honey will help with that. I used the recipe from @nadineingram’s book Flour and Stone and added more pistachios and some crystallised rose petals from @esntlingredient. I also used some of the bright green slivered pistachios I got from the Persian food shops I visited last week. I really like the colour that these pistachios along with the rose petals give the nougat..
.
.
If you are planning on making nougat at home I would definitely recommend using Nadine’s recipe as your guide. She provides great instructions and really walks you through the whole process..
.
. 
And if I were someone who bought into the whole Valentine’s Day thing, I would say these would make a lovely gift! But I won’t since I think giving thoughtful gifts to those you love (and just being thoughtful generally) should be a more regular thing than just one day or so in the year. 😘😊
Pistachio & Rose Nougat 🌹.. . . This is my first attempt at making nougat, and I’m pretty happy with the result! I think the colour is a little golden, however I have been told using a lighter colour honey will help with that. I used the recipe from @nadineingram’s book Flour and Stone and added more pistachios and some crystallised rose petals from @esntlingredient. I also used some of the bright green slivered pistachios I got from the Persian food shops I visited last week. I really like the colour that these pistachios along with the rose petals give the nougat.. . . If you are planning on making nougat at home I would definitely recommend using Nadine’s recipe as your guide. She provides great instructions and really walks you through the whole process.. . . And if I were someone who bought into the whole Valentine’s Day thing, I would say these would make a lovely gift! But I won’t since I think giving thoughtful gifts to those you love (and just being thoughtful generally) should be a more regular thing than just one day or so in the year. 😘😊
These are my Rose Biscuits, made with much inspiration from those sold by Fortnum & Mason in London. They are consistently one of the most popular recipes in my blog...
.
.
Up until now, I have made them using homemade crystallised rose petals which I made whenever I came across fresh edible rose petals. I always made them this way as pre-made crystallised rose petals seemed non existent here in Sydney. The last I had seen any was in a wonderful gourmet food shop in Paris in 2014. And I regretted not buying any since then..
.
.
Now I’ve had trouble finding fresh edible rose petals so making these biscuits has been few and far between. Until I was searching @esntlingredient online store and happened upon them! Finally! So now I will able to make these much more often!..
.
.
If you want to have a go at making these, the recipe is on my blog! 🌹
These are my Rose Biscuits, made with much inspiration from those sold by Fortnum & Mason in London. They are consistently one of the most popular recipes in my blog... . . Up until now, I have made them using homemade crystallised rose petals which I made whenever I came across fresh edible rose petals. I always made them this way as pre-made crystallised rose petals seemed non existent here in Sydney. The last I had seen any was in a wonderful gourmet food shop in Paris in 2014. And I regretted not buying any since then.. . . Now I’ve had trouble finding fresh edible rose petals so making these biscuits has been few and far between. Until I was searching @esntlingredient online store and happened upon them! Finally! So now I will able to make these much more often!.. . . If you want to have a go at making these, the recipe is on my blog! 🌹
Just tried the Pistachio Cake I made today (see Stories!) - I used @noya.nutbutter Pistachio Butter and a recipe from the @alameredefamille cookbook. It has a nice subtle flavour and is really easy to make. I’m not quite sure if it compares to the Pistachio Cake pictured (recipe by @mollyyeh!), which is dense and lovely and has a tangy lemon icing too.  Maybe I need to make it again just to make sure it is the best?! 😂😋
Just tried the Pistachio Cake I made today (see Stories!) - I used @noya.nutbutter Pistachio Butter and a recipe from the @alameredefamille cookbook. It has a nice subtle flavour and is really easy to make. I’m not quite sure if it compares to the Pistachio Cake pictured (recipe by @mollyyeh!), which is dense and lovely and has a tangy lemon icing too. Maybe I need to make it again just to make sure it is the best?! 😂😋
Did anyone else go to see @ottolenghi at @sydneyoperahouse this week? I thought it was a great night and an inspiring interview. I really liked hearing Yotam’s theory around cooking vegetables vs meat (that veggies have endless ways to cook them whereas meat only have a few) and learning more about the concept surrounding his newest book ‘Simple’ 🍋...
.
.
I have had ‘Simple’ just about two months now and both my Mum and myself are really enjoying cooking out of it. Stand outs so far have been the Bridget Jones salmon and the Chicken Marbella - one of the ingredients for which I found in a Persian food shop today (see my Stories for more!) 👍🏻...
.
.
I seem to find endless inspiration in Ottolenghi’s many books and I love how each seems to have a distinct theme and personality. Next step now is to actually dine at one of Yotam’s restaurants in London!..
.
.
The cake in the third photo is the Coconut Almond and Blueberry cake from ‘Sweet’ by @ottolenghi and @helen_goh_bakes. It is delicious and very easy to make and I can vouch for it being a great cake to freeze for ‘cake emergencies’.
Did anyone else go to see @ottolenghi at @sydneyoperahouse this week? I thought it was a great night and an inspiring interview. I really liked hearing Yotam’s theory around cooking vegetables vs meat (that veggies have endless ways to cook them whereas meat only have a few) and learning more about the concept surrounding his newest book ‘Simple’ 🍋... . . I have had ‘Simple’ just about two months now and both my Mum and myself are really enjoying cooking out of it. Stand outs so far have been the Bridget Jones salmon and the Chicken Marbella - one of the ingredients for which I found in a Persian food shop today (see my Stories for more!) 👍🏻... . . I seem to find endless inspiration in Ottolenghi’s many books and I love how each seems to have a distinct theme and personality. Next step now is to actually dine at one of Yotam’s restaurants in London!.. . . The cake in the third photo is the Coconut Almond and Blueberry cake from ‘Sweet’ by @ottolenghi and @helen_goh_bakes. It is delicious and very easy to make and I can vouch for it being a great cake to freeze for ‘cake emergencies’.
Homemade Elderflower Cordial recipe is now on the blog! Along with the recipe for my Elderflower Strawberry & Rose Cordial which uses the homemade Elderflower Cordial (but you could of course use a bought one). Links to the recipes are in my profile, along with one for the Rose Cake recipe I posted about on my Stories today. I hope everyone is having good long weekend and is staying cool in this heat!! ☀️☀️☀️
Homemade Elderflower Cordial recipe is now on the blog! Along with the recipe for my Elderflower Strawberry & Rose Cordial which uses the homemade Elderflower Cordial (but you could of course use a bought one). Links to the recipes are in my profile, along with one for the Rose Cake recipe I posted about on my Stories today. I hope everyone is having good long weekend and is staying cool in this heat!! ☀️☀️☀️
Is Pavlova an essential for anyone else’s Australia Day long weekend? Not that I need much excuse to make a good Pav! ...
.
.
I put a few links in my eNewsletter that went out this morning for some long weekend baking ideas - if you missed out or want some more inspiration I have put a link in my profile that will take you right to them (and more!). I hope everyone enjoys the long weekend, and stays cool in this crazy heat!
Is Pavlova an essential for anyone else’s Australia Day long weekend? Not that I need much excuse to make a good Pav! ... . . I put a few links in my eNewsletter that went out this morning for some long weekend baking ideas - if you missed out or want some more inspiration I have put a link in my profile that will take you right to them (and more!). I hope everyone enjoys the long weekend, and stays cool in this crazy heat!
Has anyone else’s year started off super busy? I feel like it’s been go go go for a couple of weeks now, and there is no end in sight! Not even enough time to make cake!! Now that’s just too busy if you ask me! I will try and rectify that this weekend, as there is a recipe I have had my eye on since I got the book Suqar a few weeks ago...
.
.
For tonight I am going to try out Anna Jones (@we_are_food) recipe for ‘Bright Pink Pasta’ from The Modern Cooks Year. I think it sounds decidedly pretty and delicious (the pasta is colored with beetroot and I love beetroot!), and will tie in with the pretty pink theme, like in this photo, rather well I think.
Has anyone else’s year started off super busy? I feel like it’s been go go go for a couple of weeks now, and there is no end in sight! Not even enough time to make cake!! Now that’s just too busy if you ask me! I will try and rectify that this weekend, as there is a recipe I have had my eye on since I got the book Suqar a few weeks ago... . . For tonight I am going to try out Anna Jones (@we_are_food) recipe for ‘Bright Pink Pasta’ from The Modern Cooks Year. I think it sounds decidedly pretty and delicious (the pasta is colored with beetroot and I love beetroot!), and will tie in with the pretty pink theme, like in this photo, rather well I think.
The end of a busy busy week calls for cake. Seriously feeling like a slice of this Apple & Honey Cake from my eBook - will have to settle for something else right now, luckily I still have some of my Christmas stash from @bakedowncakery 👍🏻, that will get me through! Now to rest up this weekend for another super busy week next week 👊🏻.
The end of a busy busy week calls for cake. Seriously feeling like a slice of this Apple & Honey Cake from my eBook - will have to settle for something else right now, luckily I still have some of my Christmas stash from @bakedowncakery 👍🏻, that will get me through! Now to rest up this weekend for another super busy week next week 👊🏻.
I did a scary thing today. I actually put on my site the photography and recipe development services I offer 😬. The link to the page is in my profile if anyone is interested. And if you are looking for someone to take photos of your products or develop recipes with them send me an email or DM! ..
.
.
I also added my Seasonal Cakes & Bakes eBook back onto my site - which includes recipes like this Cherry & Almond Cake. I made this cake a few weeks ago when I was knee deep in cherries and it was wonderful. 🍒 I hope everyone is having a good start to the year so far!
I did a scary thing today. I actually put on my site the photography and recipe development services I offer 😬. The link to the page is in my profile if anyone is interested. And if you are looking for someone to take photos of your products or develop recipes with them send me an email or DM! .. . . I also added my Seasonal Cakes & Bakes eBook back onto my site - which includes recipes like this Cherry & Almond Cake. I made this cake a few weeks ago when I was knee deep in cherries and it was wonderful. 🍒 I hope everyone is having a good start to the year so far!
Anyone else’s bookshelves need a little reshuffle after Christmas and the Boxing Day sales? 🙊📚..
.
.
I was very lucky and received 10 new cookbooks throughout December (my birthday is in December too!), including one bought by me after Christmas. So this shelf does not look like this anymore! Some serious rearranging had to take place recently,  take a look at my Stories to see how I had to fit everything in! Also had to squeeze a few more books into the kitchen too - now I just need to remember where each book actually is when I go to use it! ..
.
.
My favourites from this gift giving season have been Flour & Stone by @nadineingram, Simple by @ottolenghi and Suqar by @gregmaloufchef and @lucymaloufwriter.
Anyone else’s bookshelves need a little reshuffle after Christmas and the Boxing Day sales? 🙊📚.. . . I was very lucky and received 10 new cookbooks throughout December (my birthday is in December too!), including one bought by me after Christmas. So this shelf does not look like this anymore! Some serious rearranging had to take place recently, take a look at my Stories to see how I had to fit everything in! Also had to squeeze a few more books into the kitchen too - now I just need to remember where each book actually is when I go to use it! .. . . My favourites from this gift giving season have been Flour & Stone by @nadineingram, Simple by @ottolenghi and Suqar by @gregmaloufchef and @lucymaloufwriter.
Pistachio & Rose Nougat 🌹..
.
.
This is my first attempt at making nougat, and I’m pretty happy with the result! I think the colour is a little golden, however I have been told using a lighter colour honey will help with that. I used the recipe from @nadineingram’s book Flour and Stone and added more pistachios and some crystallised rose petals from @esntlingredient. I also used some of the bright green slivered pistachios I got from the Persian food shops I visited last week. I really like the colour that these pistachios along with the rose petals give the nougat..
.
.
If you are planning on making nougat at home I would definitely recommend using Nadine’s recipe as your guide. She provides great instructions and really walks you through the whole process..
.
. 
And if I were someone who bought into the whole Valentine’s Day thing, I would say these would make a lovely gift! But I won’t since I think giving thoughtful gifts to those you love (and just being thoughtful generally) should be a more regular thing than just one day or so in the year. 😘😊 These are my Rose Biscuits, made with much inspiration from those sold by Fortnum & Mason in London. They are consistently one of the most popular recipes in my blog...
.
.
Up until now, I have made them using homemade crystallised rose petals which I made whenever I came across fresh edible rose petals. I always made them this way as pre-made crystallised rose petals seemed non existent here in Sydney. The last I had seen any was in a wonderful gourmet food shop in Paris in 2014. And I regretted not buying any since then..
.
.
Now I’ve had trouble finding fresh edible rose petals so making these biscuits has been few and far between. Until I was searching @esntlingredient online store and happened upon them! Finally! So now I will able to make these much more often!..
.
.
If you want to have a go at making these, the recipe is on my blog! 🌹 Just tried the Pistachio Cake I made today (see Stories!) - I used @noya.nutbutter Pistachio Butter and a recipe from the @alameredefamille cookbook. It has a nice subtle flavour and is really easy to make. I’m not quite sure if it compares to the Pistachio Cake pictured (recipe by @mollyyeh!), which is dense and lovely and has a tangy lemon icing too.  Maybe I need to make it again just to make sure it is the best?! 😂😋 Did anyone else go to see @ottolenghi at @sydneyoperahouse this week? I thought it was a great night and an inspiring interview. I really liked hearing Yotam’s theory around cooking vegetables vs meat (that veggies have endless ways to cook them whereas meat only have a few) and learning more about the concept surrounding his newest book ‘Simple’ 🍋...
.
.
I have had ‘Simple’ just about two months now and both my Mum and myself are really enjoying cooking out of it. Stand outs so far have been the Bridget Jones salmon and the Chicken Marbella - one of the ingredients for which I found in a Persian food shop today (see my Stories for more!) 👍🏻...
.
.
I seem to find endless inspiration in Ottolenghi’s many books and I love how each seems to have a distinct theme and personality. Next step now is to actually dine at one of Yotam’s restaurants in London!..
.
.
The cake in the third photo is the Coconut Almond and Blueberry cake from ‘Sweet’ by @ottolenghi and @helen_goh_bakes. It is delicious and very easy to make and I can vouch for it being a great cake to freeze for ‘cake emergencies’. Homemade Elderflower Cordial recipe is now on the blog! Along with the recipe for my Elderflower Strawberry & Rose Cordial which uses the homemade Elderflower Cordial (but you could of course use a bought one). Links to the recipes are in my profile, along with one for the Rose Cake recipe I posted about on my Stories today. I hope everyone is having good long weekend and is staying cool in this heat!! ☀️☀️☀️ Is Pavlova an essential for anyone else’s Australia Day long weekend? Not that I need much excuse to make a good Pav! ...
.
.
I put a few links in my eNewsletter that went out this morning for some long weekend baking ideas - if you missed out or want some more inspiration I have put a link in my profile that will take you right to them (and more!). I hope everyone enjoys the long weekend, and stays cool in this crazy heat! Has anyone else’s year started off super busy? I feel like it’s been go go go for a couple of weeks now, and there is no end in sight! Not even enough time to make cake!! Now that’s just too busy if you ask me! I will try and rectify that this weekend, as there is a recipe I have had my eye on since I got the book Suqar a few weeks ago...
.
.
For tonight I am going to try out Anna Jones (@we_are_food) recipe for ‘Bright Pink Pasta’ from The Modern Cooks Year. I think it sounds decidedly pretty and delicious (the pasta is colored with beetroot and I love beetroot!), and will tie in with the pretty pink theme, like in this photo, rather well I think. The end of a busy busy week calls for cake. Seriously feeling like a slice of this Apple & Honey Cake from my eBook - will have to settle for something else right now, luckily I still have some of my Christmas stash from @bakedowncakery 👍🏻, that will get me through! Now to rest up this weekend for another super busy week next week 👊🏻. I did a scary thing today. I actually put on my site the photography and recipe development services I offer 😬. The link to the page is in my profile if anyone is interested. And if you are looking for someone to take photos of your products or develop recipes with them send me an email or DM! ..
.
.
I also added my Seasonal Cakes & Bakes eBook back onto my site - which includes recipes like this Cherry & Almond Cake. I made this cake a few weeks ago when I was knee deep in cherries and it was wonderful. 🍒 I hope everyone is having a good start to the year so far! Anyone else’s bookshelves need a little reshuffle after Christmas and the Boxing Day sales? 🙊📚..
.
.
I was very lucky and received 10 new cookbooks throughout December (my birthday is in December too!), including one bought by me after Christmas. So this shelf does not look like this anymore! Some serious rearranging had to take place recently,  take a look at my Stories to see how I had to fit everything in! Also had to squeeze a few more books into the kitchen too - now I just need to remember where each book actually is when I go to use it! ..
.
.
My favourites from this gift giving season have been Flour & Stone by @nadineingram, Simple by @ottolenghi and Suqar by @gregmaloufchef and @lucymaloufwriter.
pinterest instagram facebook

Powered by Squarespace

All images & content are the property of Kathryn Vincent, unless stated otherwise. Please do not use without permission.

Kulinary Adventures of Kath

Recipes & Baking Tips From A City Girl Baking Her Way to a Slow Life

pinterest instagram facebook
the food blog - Kulinary Adventures of Kath Instagram