Good Grub

Put on your flip-flops, don your shades and enjoy a deliciously decadent scoop this summer with Kelly’s Ice Cream.

With fingers crossed for a scorching summer this year, Kelly’s Ice Cream is sure to treat. Available in six mouthwatering flavours, there’s one for every occasion. Choose from best selling Clotted Cream, Mint Choc Chip, Honeycomb Caramel, Strawberries & Cream, Coffee Latte and Cornish Dairy Vanilla.

Whether in a cone, on top of fresh strawberries or even as an accompaniment to a slice of fruit pie, the rich indulgent taste of Kelly’s Ice Cream will take you back to childhood memories of sun drenched summers. Bring out this gorgeous looking tub at barbecues or family gatherings and watch the compliments roll in.

Made in Bodmin, Kelly’s Ice Cream has lashings of clotted cream and whole milk, fresh from cows that graze on Cornwall’s lush green grass. The result is a distinctive flavour and velvety smoothness that you won’t find in any other ice cream.

It takes over 100 years of experience to make an ice cream as good as this (Kelly’s secret recipe has been handed down through three generations) and you can taste it in every mouthful.

In the event you might need some summertime recipe inspiration, Kelly’s has come up with a deliciously decadent recipe.

Easy Strawberry Meringue Sundae

4 egg whites
250g golden icing sugar
Kelly’s Cornish Clotted Ice Cream or Kelly’s Strawberries & Cream Clotted Ice Cream

Preheat the oven to 150°C. Put the egg whites and sugar in a clean, dry bowl (don’t use a plastic one, as they can be greasy) and beat with the whisk attachment of an electric food mixer or hand-held electric beater until the mixture is foamy and stiff.

This will take about 10 minutes so don’t use a hand whisk. Spoon the meringue onto baking trays lined with baking parchment in small dollops for individual meringues. Remember that it will spread as it cooks, so leave room between individual meringues. Cook for 35–45 minutes until crisp, and then remove from the oven and leave to cool. Break down the meringue into chunks and place in a tall glass.

Mix with fresh strawberries and Kelly’s Cornish Clotted Cream Ice Cream or Kelly’s Strawberries & Cream Clotted Cream Ice Cream and serve.

The Kelly’s range includes:

• Cornish Clotted Cream Ice Cream 1 litre
• Strawberries & Cream Ice Cream 1 litre
• Mint Choc Chip Ice Cream 1 litre
• Honeycomb Caramel Ice Cream 1 litre
• Coffee Latte Ice Cream 1 litre
• Cornish Dairy Vanilla Ice Cream 1 litre
• Cornish Dairy Vanilla Ice Cream 2 litre

Prices start from £2.99 for a 1 litre tub and are available from supermarkets nationwide.

Tags: Cornish, Cornwall, ice-cream, meringues, strawberry

Preparation time: 15 minutes
Cooking time: 35-40 minutes
Serves 12

5 large eggs

150g/5oz caster sugar

a few drops vanilla essence

150g/5oz plain flour, sifted

100ml/4floz Filippo Berio Mild & Light Olive Oil

Filling:

150ml/ ¼ pt double cream

150g/5oz strawberries, halved

3 tbsp strawberry conserve

Icing sugar to dust

1. Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Oil and base line two 20cm/8in round sandwich tins. Use an electric whisk to whisk the eggs, sugar and vanilla together in a large bowl until they are really thick enough to leave a trail on the surface, when the whisk is lifted.

2. Gently fold in half the flour with a metal spoon, then half the oil. Repeat, working very lightly. Pour the mixture into the prepared tin. Bake for 35-40minutes or until golden and springy to the touch. Cool for 10 minutes; remove tins, then transfer to a wire rack and leave until cold.

3. To decorate, whip the cream until it forms soft peaks; mix the strawberries and conserve together. Cut the cake in half and sandwich together with the cream and strawberries. Dust with icing sugar and serve.

www.filippoberio.co.uk/recipes

Tags: Add new tag, cake, cream, June, sponge, strawberry

Home baking is enjoying a resurgence – it’s official: the WI reports renewed interest in its baking courses, with sales of courses up 60 per cent*; retailers report a dramatic sales increase in baking utensils with one online retailer reported to be selling a biscuit cutter every 15 minutes**. Fruisana Fruit Sugar reports renewed interest in the baking recipes on its website www.fruisana.com And it’s not surprising – the plethora of cookery programmes on TV, foodie websites and our love of cookery books, have shown us how easy and rewarding home baking can be.

The feeling of satisfaction when you take your freshly baked cake from the oven, combined with the delicious smell and the promise of the pleasure to come when you share it with your friends and family takes some beating, and more and more of us are choosing to spend our spare time relaxing this way.

By using Fruisana Fruit Sugar in your baking instead of regular sugar, you will find that the flavours are enhanced. You need use less Fruisana than ordinary sugar and your end result will be more satiating as well as tasty. If you choose foods which have a low Glycaemic Index (GI), there will be minimal impact on raising the blood sugar level, thus reducing those energy peaks and troughs. Fruisana’s GI value (only 19) means longer lasting energy and reduced temptation to snack, because it helps prevent the hunger pangs associated with low blood sugar levels.

Here, fresh from the Fruisana Kitchen, is a simple recipe which is sure to become a firm family favourite – the cardamom adds a lovely spicy flavour and it is fabulous for afternoon tea.

Cardamom Cake
Ingredients:

225g butter, softened
175g Fruisana Fruit Sugar
4 large eggs
150ml natural yogurt
200g self-raising flour, sieved
200g wholemeal self-raising flour, sieved
10 cardamom pods, remove the seeds and grind them in a pestle and mortar
or use 1 teaspoon of ground cardamom
175g raisins
100g chocolate chips

Method:

1. Place the butter and Fruisana into a bowl and beat together until light and fluffy.

2. Beat in each egg then beat in the yogurt, fold in the flours and ground cardamom seeds mix thoroughly.

3. Gently stir in the raisins and chocolate chips, place the mixture into a lined 23cm (9inch) round deep cake tin.

4. Bake in a fan oven 160°C, electric oven 180°C or gas oven mark 4 for 1½ – 2 hours until well risen, golden in colour and when tested by placing a skewer in the centre it comes out clean.

5. Allow to cool in the tin for 15 minutes before turning out to cool completely.

And once you have tried this recipe you can experiment with your own. The Fruisana website www.fruisana.com has a host of more recipes and welcomes feedback and recipe suggestions. You can also become a Friend of Fruisana for advance news of events and special promotions.

To obtain a free set of recipe booklets from Fruisana, just phone 0800 279 1114 or email information@fruisana.com

Tags: cake, fruisana, fruit sugar, recipe, tea time

Tags: almond, buns, easy, fruisana, homemade, macaroons, quick, recipe