Thursday, 23 September 2010


This is the september challenge for those who participate in Whole Kitchen sweet challenge. We had to make ice-cream, we could choose flavour, extras like fruits, nuts, chocolates, anything we wanted. In my case I decided to make the plain vanilla ice-cream (the favourite one at home) to go with some brownies and a lovely warm chocolate fudge sauce... The recipe given was this one:

HELADO DE VAINILLA DOBLE DE TAHITÍ (double vanilla ice-cream)


  • 1 vanilla pod, preferibly from Tahití
  • 720 ml. double cream
  • 240 ml. milk
  • 175 gr. sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • a pinch of salt


Split the vanilla pod in half and with the blade of a knife get the seeds from the inside. Keep them aside.

In a small saucepan, we put the cream, milk, vanilla seeds and the vanilla pod that we cut. We cook this mixture until starts boiling, at this time we move it to the side away from the heat. We cover it and let it cool to room temperature.

After this we add the sugar and salt. We heat it up again until the sugar is dissolved, about 5 minutes. Put the saucepan on the side and let it cool again. Remove tha vanilla pods.

Beat the egg yolks and we add the milk mixture little by little beating at the same time. Once the ingredients are combined we put the mixture back into the pan and reheat until it thickens. Don't let it boil.

Let it cool again. Put it in the fridge for about 4 hours until the cream is very cold at this point we add the vanilla extract and stir to combine. We pour it in a container suitable for freezing and put it in the freezer for an hour. We take it out, beat the nearly frozen "ice-cream" to break the icy crystals and return it to the freezer for 40 minutes. We repeat the beating another 3 or 4 times more until we can see a creamy texture and finally we let it freeze completely. Our ice-cream is ready!



75g dark chocolate

125ml double cream

2 tsp strong coffee

1tblsp golden syrup


Cut the chocolate in small pieces and put them in a saucepan with the rest of the ingredients over low heat and let everything melt. Once melted, stir well, take off the heat and with a spoon drizzle over the ice-cream.

Monday, 30 August 2010


Today, 30th of September I begin this new adventure which hopefully won't bore me and will last for ages. I will introduce myself: I'm "Yummy Yummy", I live somewhere in UK and I LOOOOVE baking!

What made me start blogging? You! Those who already have blogs that I visit everyday and specially you the reader if there's anyone! Are you there? Hello!!!! If you are please leave a message.

Well I didn't know which recipe to publish first. Looking through my repertoire I found this yummy bars: The falpjacks. I have to say that there's something "strange" about them is like a love-hate feeling because they're not my favourite but I can't stop eating them... Let me know what you think.



150g unsulted butter
120g light brown muscovado sugar
1 tbsp golden syrup
180g porridge oats
70g chocolate chips or chocolate pieces from a chocolate bar
a cake tin size 18cm square well greased

First of all we turn the oven on at 150C/300F/gas mark 2.

Put the butter, sugar and the syrup in a heavy bottom pan to melt. Once this is done, remove from the heat and add the oats. Mix well and then adding the chocolate. This action will melt it but doesn't matter, the taste is there. Spread evenly in the tin pressing down slightly to make sure that the mixture cover the bottom of the tin and with a sharp knife we score it into 10 rectangles.

Bake it in the oven for 25-30 minutes until golden. Don't worry if the mixture doesn't look like it settled, it's normal, after the cooling time INSIDE the tin will get harder and you'll have flapjack bars. So, coming back to where we were... you take the tin out of the oven, cut through those lines you scored earlier and let it cool completely.

You can keep the bars inside an airtight container for a week or you can freeze them for a month.