"No love sincerer than the love of food"

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Lime Curd Ice Cream Indulgence

lime curd ice cream

As you know I recently took on a challenge set by the folks at Mackays to come up with recipes incorporating their lovely jam.   But it doesn’t stop at jam, oh no, I got my mitts on their delectable curds as well.  Lemon curd has been a favourite of mine since childhood but I have not had much to do with its cousin Lime Curd.

The first challenge was to keep enough of the lime curd for this recipe as it seemed to go down very well on toast for the whole family.  I managed to salvage most of the jar to try my hand at adapting an ice cream recipe by Nigella Lawson.

This is not a recipe for anybody who gives a monkeys about the current state of their arteries, this is hard core indulgence.


It was, as so many of the recipes I attempt are, very easy. It is almost impossible not to help yourself to several dollops of condensed milk along the way which is just an added bonus as far as I am concerned.  condensed milk could surely corrupt the most upright of healthy citizens – evil and inspired in equal measures.

I miraculously managed to keep this ice cream in the freezer until a girls lunch chez Grumbling Tummy.  It is extremely tasty and extremely rich. We had it with strawberries which was perfect as you only need a little of this ice cream to satisfy your sweet tooth.



  • 300ml double cream
  • 200g condensed milk
  • 140g  Mackays lime curd


  1. Whisk the cream and condensed milk until it forms soft peaks
  2. Gently mix in the lime curd – aiming for a ripple effect
  3. Pour/spoon into a container
  4. Freeze for at least 4 hours

mackays jam logo


Mackays are a family run business, started by the Mackay brothers in 1938.  The family still  stay true to their traditional values, using steam heated copper pans.  The soft fruit that they use hails from Scottish fruit farms whilst the famous oranges from Seville make their fantastic marmalade.


Rhubarb Ice Cream with Lemon Spiced Biscuits – Recipes for Life Challenge

I  was recently impressed by a desert of  chocolate brownie and rhubarb ice cream at  Rufflets Hotel in St Andrews and had already talked idly about trying to replicate the fresh creamy ice cream myself.

Then as luck would have it Vanesther over at Bangers & Mash issued her May ‘Recipes for Life Challenge’ which called for entrants to get creative with rhubarb – a golden opportunity!

So what is the Recipe For Life challenge all about?  Each month Bangers & Mash issue three seasonal ingredients with which to create a (hopefully)  fabulous dish.  May’s ingredients are rhubarb, lemon and spice.  The best recipes entered will be included in a new charity cookbook to be published by SWALLOW later this year.  Swallow is a charity supporting adults with learning disabilities.

Swallow – a Somerset based charity

My challenge entry is Rhubarb Ice Cream with Lemon Spiced Biscuits.

I am an ice cream making virgin and therefore I am not entirely sure how technically correct my method is but it was certainly simple and tasty.

Prior to freezing this mixture tastes like a sumptuous version of  rhubarb fool; it is actually a miracle that any of the mixture made it as ice cream as every 15 minute stirring trip to the freezer resulted in large spoonfuls finding their way into my gaping maw!

The little biscuits are adapted from a Rachel Allen recipe.  They complimented the ice cream perfectly.


Ice Cream


  • 3 cups sliced fresh  rhubarb
  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 cup double cream 


  • Place rhubarb in a baking dish. Sprinkle with sugar. Cover and bake at  for 30-40 minutes or until tender, stirring occasionally. Cool slightly.
  • Process in batches in a blender or food processor. Transfer to a bowl; cover and refrigerate until chilled.
  • Stir in lemon juice. In a bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture.
  • Transfer to a shallow freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight.

Lemon Spice Biscuits


  • 175g plain wholemeal flour
  • 50g caster sugar
  • zest of lemon
  • Teaspoon of cinnamon
  • 110g butter


  • Rub the butter and flour together with your fingers
  • Add the sugar, spice and lemon
  • Work the mixture into a stiff dough
  • Roll out and cut biscuits (around 1/2 cm)
  • Bake for around 8 minutes or until lovely and golden

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Spiced Pears with Honey and Cinnamon Cream

pearsI am very pleased with myself as I have created my very own dish!  Neither taken from a recipe book, nor tweaked from an existing recipe, but from my very own head.  I have also made it sound rather sophisticated don’t you think? Plus I actually served it at a dinner party and they liked it.  Ok they  had consumed several bottles of wine by that point in the evening but I think their mutterings of pleasure were fairly genuine.

As you know I have been trying to avoid eating my usual diet of cakes, pastries and chocolate.  I have been doing extremely well but it was all threatening to go to hell in a hand cart if I didn’t come up with an after dinner alternative to sticky toffee pudding and clotted cream.  I am keen to be healthy and slimmer but I am neither a martyr or a masochist.  And so I decided that fruit was the way to go and started experimenting, I must say I was very pleased with the result.

I fear that those of you who are blessed with the enviable ability to create brand new dishes willy nilly will not think much of this creation – it is very simple after all, but it is mine …  all mine and I am just a teeny bit proud.


4 large ripe pears peeled and cut into vertical slices

Teaspoon of vegetable oil

Cinnamon for dusting plus a 1/2 teaspoon for the cream

Double cream (now I used a big pot but there was oodles left.  For some reason we decided to add  this to  mugs of coffee along with a shot of Jack Daniels – odd but nice.  So unless you fancy trying to make bizarre liqueur coffees then go for a small pot of cream)

A generous teaspoon of runny honey

Blueberries to serve


Whip up your double cream and simply add the cinnamon and the honey – god is it really that easy!

Heat the oil in the griddle pan (you can use a frying pan but then you won’t get the nice stripes, will still taste the same however)

When it is nice and hot add the pear slices, cook until lovely and browned on both sides.  Dust both sides with cinnamon whilst cooking.  you might have to cook in batches so have your oven warmed to keep the first batch good and toasty until you serve.

Serve up the hot slices or spiced pears with a handful of blueberries and the cream

Hopefully your guests will purr with delight at having one of their five a day in such a pleasant way.