Craig Cooks

everyday experiments with food

Navigation
  • Baking
    • Bread
  • Cuisine
    • Asian
      • Chinese
      • Malaysian
    • Mexican
    • Middle Eastern
  • BBQ
  • Fruit
  • Meat
    • Lamb
    • Pork
  • Pasta
  • Pizza
  • Poultry
  • Seafood
  • Vegetarian
    • Salads
  • Dairy
    • Cheese
  • Dessert
    • Ice Cream
  • Soups
You are here: Home / Archives for Fruit

Apple Pancake with Salted Caramel Ice Cream

August 19, 2017 by admin Leave a Comment

I’ve finally made salted caramel ice cream for the first time. Boy, we’ll be doing this again! Yum!

After looking at a number of recipes, I used this one from Taste, which is based on a recipe by David Leibovitz here. However I didn’t make the praline and just added extra sea salt into the caramel instead. Next time!

A pancake. I’m no pancake expert and it has wrinkly edges. Next time use a smaller pan!

Fresh granny smith apple straws soaked in lemon juice. This tartness was needed to counterbalance the ice cream.

Apple straws rolled in flour and cinnamon and deep fried. These went a bit soggy. Wondering if I could have dried them in the oven a bit first or just cooked them right at the end.

Apple skin baked at 100C until starting to brown (at least 45 mins).

As with the previous ice cream recipe, the apple textures work well. This was a great combination.

 

 

 

Filed Under: Dessert, Fruit, Ice Cream

Apple Crumble with Matcha Ice Cream

July 3, 2017 by admin Leave a Comment

Tonight I used my new silicon moulds to make matcha ice cream with a deconstructed apple crumble inspired by contestant Arum from Masterchef. Arum’s recipe is here.

The Matcha ice cream started with a packet of Matcha ice cream powder. The powder already had sugar and emulsifier in it.

I made a custard with 500ml cream, 1/4 cup milk and 3 egg yolks whisked with 1/4 cup sugar, and then mixed this through with the Matcha powder.

The ice cream is on a baked crumb made with brown sugar, rolled oats, desiccated coconut, flour and melted butter.

I pickled some fresh apple slices in lemon juice. Stewed some apple slices in sugar and water, then strained off the syrup and added balsamic vinegar to make the sauce.

Baked some apple peel strips in the oven at 110c until they went dark brown.

Added all of this along with some toasted coconut flakes and toasted black sesame seeds.

Very happy with the result.

SaveSave

SaveSave

Filed Under: Dessert, Fruit, Ice Cream, Uncategorized

Christmas Beetroot and Plum Chutney

December 28, 2015 by admin Leave a Comment

3U0A3093-3-2

We’ve just harvested a stack of plums from our tree, although the birds got most of them while we were away. We had several large beetroot in the fridge so I did an internet search on beetroot and plum chutney recipes. I collected up four recipes, only two of which had plums in them. The others had various other fruits such as dates and figs. So I made up the following using the four recipes for ideas and raiding some of our leftover Christmas fruit.

I also decided to play with my newish camera, though I know nothing about food photography.

Ingredients
2 medium red onions, diced finely
1 1/2 cups red wine vinegar
500g light brown sugar
2 granny smith apples, diced
1 kg plums, pureed
800g baked beetroot, cut into 3mm cubes
100-150gm redcurrants
100-150gm fresh or dried cranberries
1 tbsp ground ginger
1 tbsp coriander seeds
1 tsp paprika
1 tsp allspice
2 tsp salt
1 tbsp coarse black peppercorns
1/2 tsp chilli powder
3 pieces of 3-4 cm orange peel

Simmer onion in vinegar for 5 mins until it softens.

Add the rest of the ingredients.

Simmer for at least an hour until the mixture is thick snd syrupy, stirring occasionally, and then stirring frequently at the end so it doesn’t burn.

Makes 6-8 medium-sized jars.

I have to say that I’m very pleased with the result!

Now to make plum sauce, plum spread, and other plum things.

Filed Under: Fruit

Pears with Rosemary-Honey Ice Cream

August 1, 2015 by admin Leave a Comment

3U0A1427-3Simple and worth repeating.

Poached Pears
Beuree Bosc pears poached whole in 1 litre of water and 750g sugar, one split vanilla bean and one cinnamon stick.

Rosemary and Honey Ice Cream
Recipe at Epicurious. Excellent.

Plus
Glace ginger slices from a packet (Buderim of course)
Fresh ginger sliced, caramelised in a pan with sugar and Sevenhill tokay
Tokay sugar with some extra water to make a syrup
Toasted walnuts
Rosemary sprigs

Filed Under: Dessert, Fruit, Ice Cream

  • 1
  • 2
  • 3
  • Next Page »
SEARCH FOR RECIPES

THE COOK

I live and cook in the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit. The small garden in our new home is currently being established with some native bush ‘tucker plants’ and a range of herbs. I’ve just bought a yuzu tree!

Photos taken on iPhone 4, 5 and X and a Canon 5D Mk III.

CONNECT

  • Email
  • Facebook
  • Pinterest

RECENT COMMENTS

  • admin on Roast Cauliflower & Spiced Honey Carrots with Whipped Hummus
  • Judy Redman on Roast Cauliflower & Spiced Honey Carrots with Whipped Hummus
  • Greg on Smoked Jalapeno Cheese Sausages
  • craig on Pork, Duck & Beetroot Sausages
  • James on Pork, Duck & Beetroot Sausages

COOKBOOKS

Heart and Soul

Made In Italy

Plenty

LINKS

Craig's Recipes and Food Experiments
Nibble Me This
Ottolenghi Recipes
Souvlaki for The Soul
Good Food
Adan Medrano
Plant-based Munchies
What Katie Ate
Herbie's Spices
Smitten Kitchen
David Lebovitz
She Simmers
Chocolate and Zucchini
SBS Food
Pete Evans' Recipes

Copyright © 2025 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress