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Orange and Passionfruit Ice Cream

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orange-passionfruit-ice-cream

This is an excellent summer ice cream dessert that I concocted the other day – a variation on a passionfruit recipe in our ice cream maker’s recipe book.

Orange and Passionfruit Ice Cream
 
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Recipe type: Dessert
Cuisine: Australian
Ingredients
  • 3-4 Passionfruit
  • 3 tbsp Orange zest
  • 1 Egg
  • 1 Egg yolk
  • ¾ cup Milk
  • 2 cups Cream
  • ¾ cup Sugar
  • 2-3 tbsp Grand Marnier
  • ⅓ cup Macdamia Nuts
Instructions
  1. Beat egg and egg yolk together. Warm milk and cream in saucepan on low heat. When it starts to bubble, add sugar and stir until it dissolves. Roast or toast the macadamias and crush roughly.
  2. Remove saucepan from heat. Add a little of the cream mixture to the egg. Whisk well until blended. Pour back into hot cream mixture and continue to whisk until it thickens and reaches 80C. Take off the heat and stir through 1 tbsp orange zest while it is still warm.
  3. Allow to cool and refrigerate for at least an hour, or snap cool it in the freezer. It needs to be really cold before you make your ice cream.
  4. Add the ice cream mixture to an ice cream churn along with the Grand Marnier (or Cointreau). Towards the end of the mixing add the pulp of 1-2 passionfruit.
  5. Serve topped with more passionfruit, orange zest and crushed macadamias.

Making Roti Jala

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We learned about Roti Jala on our recent trip to Malaysia, although we didn’t see it or eat it there. It’s a lacy crepe made with flour, egg and coconut milk. A cup with several holes in the bottom or side is used to pour the mixture into a pan. The roti is then folded in half twice.

Roti Jala is usually eaten with curry. We used it as a kind of tortilla with chicken teriyaki and salad fillings.

Here’s the first recipe that we’ve tried…. 

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Tomato and Haloumi Pesto Pasta

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haloumi-pasta

Here’s a simple vegetarian pasta that I made up the other night.

Slice half a large leek thinly. Saute it gently in butter until soft. Add 1/3 cup of white wine and reduce. When half of the liquid has evaporated, add halved cherry tomatoes and continue to simmer until the liquid reduces some more. Add 3-4 tbsp good quality pesto.

Meanwhile cook the spaghetti. Drain and reserve a little of the cooking liquid. Add a 3-4 tbsp of this to the pesto sauce.

Pan fry some sliced haloumi over high heat until brown. Mix the spaghetti, pesto sauce and haloumi together. Top with fresh basil leaves and some shaved parmesan or grana padano. Squeeze some fresh lemon juice on top and add cracked black pepper.

Very fresh and fine indeed.