brown butter ice cream with easter egg bark

Brown Butter Ice Cream with Easter Egg Bark | The Secret Life of Bee

There are few things more delicious than brown butter, and few things more delicious than well made ice cream. Combine the two and boom you have yourself a winner! The brown butter adds richness and nuttiness to this creamy vanilla base. The Easter egg bark is fun and festive and can be subbed for any kind of bark all year round. All sorts of nuts, dried fruit and other chocolates will work perfectly too.

Brown Butter Ice Cream with Easter Egg Bark | The Secret Life of Bee

This ice cream base is a goodie and if you don’t have an ice cream maker no problem! Use the freeze- blend- freeze method and you’ll achieve a great consistency. If you are able to temper the chocolate- it’ll give you a much better snap and the chocolate will remain hard and breakable for much longer. But if you plan on digging in with some speed then no need!

Brown Butter Ice Cream with Easter Egg Bark

Ingredients:

  • 120g (½ cup) Lurpak butter
  • 200g (1 cup) demerara sugar
  • 6 egg yolks
  • 500ml (2 cups) cream
  • 250ml (1 cup) full-cream milk
  • 2 tsp vanilla extract
  • 300g dark chocolate
  • 150g white chocolate
  • Speckled eggs

Method:

Melt the butter over medium heat until foaming. Swirl the pan often until butter turns a rich nut brown. Pour into a jar and set aside to cool.

In a medium sized pot- bring milk, cream and vanilla to a simmer.

In a large bowl- beat egg yolks and demerara sugar until thick and pale.

Gradually whisk in the hot milk mixture. Pour back into the pot. Stir over medium heat for about 10 minutes until the custard is cooked and thickly coats the back of a spoon. If you have a thermometer cook until the custard reaches 85 ̊C.

Pour custard into a bowl and stir in the brown butter. Combine.

Place in the fridge until cool.

Pour the custard into an ice cream maker and churn according to instructions. *If you do not have an ice cream machine- freeze the custard in a zip lock bag. Break the frozen custard into bits and blend in a blender or food processor until smooth. Then scrape into a tub and freeze again.

Scrape churned ice cream into a tub and freeze until firm.

To make the bark- Melt dark and white chocolate separately. Pour dark chocolate onto a baking sheet lined with baking paper. Using a spatula spread it out thinly. Drizzle with white chocolate and swirl them together. Scatter with speckled eggs. Place in the refrigerator until set and serve broken into shards with the ice cream.

Brown Butter Ice Cream with Easter Egg Bark | The Secret Life of Bee

Brown Butter Ice Cream with Easter Egg Bark | The Secret Life of Bee

Sponsored by the awesome folks from Lurpak South Africa

spiced rum & raisin pancakes

These spiced rum and raisin pancakes are quite honestly the most delicious pancakes ever. They’re like naughty, fluffy, hot cross buns… that are ready in minutes! Serve them piping hot with a dollop of butter shmelting away and a generous drizzle of maple syrup. Heaven.

Pancakes were funny enough one of the very first things I ever learnt to cook. My grandad would put the little step ladder next to the stove and help me ladle in batter and not burn the house down. Thankfully I didn’t set anything on fire and my love of pancakes only grew stronger.

The lovely folks from Lurpak South Africa are giving away a hamper of goodies. Watch this recipe video and head over to my Instagram page to enter the competition!

 

Spiced Rum & Raisin Pancakes

Ingredients:

  • 70g (⅓ cup) Lurpak butter
  • 2 large eggs, beaten
  • 500ml (2 cups) milk
  • 300g (2 cups) all-purpose flour
  • 4 Tbsp (¼ cup) caster sugar
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 75g (½ cup) raisins
  • 1 -2 tots rum

Method:

Melt butter in a small saucepan and set aside.

In a small bowl- combine eggs, milk and butter. Whisk.

In a large bowl combine flour, caster sugar, baking powder, cinnamon and mixed spice. Whisk.

Pour wet ingredients into the dry and whisk well until smooth and incorporated.

Fold in the raisins and finally a shot or two of rum if desired.

Fry pancakes using clarified butter until golden brown and fluffy.

Serve with a dollop of butter, maple syrup and cinnamon sugar.

Spiced Rum & Raisin Pancakes | The Secret Life of Bee

hot cross bun pudding

Hot Cross Bun Pudding | The Secret Life of Bee

Hold onto your hats, cos this one is a goodie. In fact this dish of deliciousness is so good it’ll make you wish it was Easter all year round! Easter brings with it many a public holiday and many an opportunity for lavish brunching, lunching and general munching. This hot cross bun pudding is pretty much perfect for any and every occasion.

Hot Cross Bun Pudding | The Secret Life of Bee

I do love a hot cross bun all year round. Toasted crisp and then slathered with some farm butter. Bliss. This hot cross bun pudding brings you all of those delicious spicy flavours but in the most comforting way. The vanilla and orange scented custard is rich and creamy and the tops of the buns get a wonderful crispy crust while their bottoms soak up all the custard and become gloriously pudding like.

Hot Cross Bun Pudding | The Secret Life of Bee

I do not recommend making this while alone at home. It is dangerous. The husband nearly got home to an empty baking dish and a self loathing wife. But fortunately I somehow pulled it together and managed to share this with him and a neighbour who stuck their head in through the kitchen window.

Hot Cross Bun Pudding | The Secret Life of Bee

Hot Cross Bun Pudding

serves 4-6

Ingredients:

  • 6 hot cross buns
  • 250ml cream
  • 250ml full cream milk
  • 3 large free-range eggs
  • 60g sugar
  • zest of 1 large orange
  • 2 tsp vanilla paste
  • 1 Tbsp Grand Marnier *optional
  • Pinch of sea salt
  • Softened butter for spreading
  • Maple syrup

Method:

Preheat oven to 170 ̊C. Grease an ovenproof baking dish with softened butter.

Slice hot cross buns in half and butter the insides. Place the bottom half of the buns in the baking dish.

Whisk the cream, milk, eggs, sugar, vanilla, orange zest, Grand Marnier and salt together. Pour half of the mixture over the buns.

Top with the other half of the bun and finish with the remaining mixture. Bake in the oven for 45 minutes until the custard is set and the buns are golden brown.

Remove from the oven and brush the tops of the buns with maple syrup while still warm. Serve with whipped cream or ice cream and a glass of bubbles.

Hot Cross Bun Pudding | The Secret Life of Bee

 

*Disclaimer: Delicious bubbles provided by the wonderful folks from Krone.

fluffy vanilla waffles for your valentine

vanilla waffles | The Secret Life of Bee

Spread the love this Valentine’s Day and make these fluffy vanilla waffles for someone near and dear to you. I don’t buy into Valentine’s Day and all the fluff and fuss of expensive roses and an over priced meal in a restaurant. What I love about this day is the general message of spreading love and happiness. Doing something at home like cooking a special meal for your other half or drawing a handmade card for your mom- that’s what Valentine’s Day is about for me.

vanilla waffles | The Secret Life of Bee

These vanilla waffles are indeed love at first bite. They have a super crispy crust to them and a fluffy vanilla scented centre. I love them with berries and honey while the husband opts for butter and maple syrup. They are a vehicle for delicious toppings like caramelized cinnamon bananas or plain Jane as they are with a dusting of icing sugar. I had some of the best waffles of my life at a brunch spot in Brooklyn, NY with fried chicken and maple syrup. They were sensational, but that’s a wee bit too much admin for me first thing in the morning! If you don’t have a waffle maker it’s really not a bad little investment. It also makes a mean batch of french toast!

vanilla waffles | The Secret Life of Bee

Fluffy Vanilla Waffles 

makes 3 large waffles

Ingredients:

  • 170g flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 25g sugar
  • 1 large egg, separated
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla paste
  • 340ml milk, warm
  • 75g melted butter

To serve:  fresh berries, honey, icing sugar, whipped cream or ice cream and of course an ice cold bottle of bubbly

Method:

Heat your waffle iron according to manufacturers instructions.

Whisk together the flour, baking powder, salt, and sugar.

In a separate bowl, whisk together the egg yolk, milk, vanilla and butter.

Whip the egg white until fluffy. Add in the cream of tartar and whisk until soft peaks form.

Whisk together the wet and dry ingredients, and finally fold in the egg whites with a spatula until combined.

Ladle the batter into the waffle iron and cook until golden brown and crisp.

Serve with a dusting of icing sugar, fresh berries, a drizzle of honey and a cold glass of bubbly.

vanilla waffles | The Secret Life of Bee

vanilla waffles | The Secret Life of Bee

*Disclaimer: Krone Rosé Cuvée Brut supplied by the lovely folks from Twee Jonge Gezellen.

Bubbly Sorbet

Bubbly Sorbet | The Secret Life of Bee

Nothing says celebration like an ice cold glass of bubbles. Now you can have your bubbles and eat it too! Champagne or MCC sorbet is one of my favourite summertime indulgences. It tastes delicious, sounds glam and it feels extra special because well, bubbles. Obvs.

Bubbly Sorbet | The Secret Life of Bee

This bubbles in particular is something special. Krone recently released the R.D. after after having spent 15 years on the lees before disgorgement. I popped a bottle of this to try it out with my toes in the sand and a magical sunset in front of me and… WOW. Just wow. I can quite honestly say it is one of the most spectacular bottles of bubbles I have ever tasted. It’s up there with the Krug and Doms of the world. In general I think we produce some of the most outstanding wine and MCC in the world and I wouldn’t want to live anywhere else on earth! My proximity to wine farms is crucial for my mental and physical well being! It’s a glass of wine a day keeps the doctor away right?

Bubbly Sorbet | The Secret Life of Bee

Bubbly Sorbet

Ingredients:

  • 200ml water
  • 150g sugar
  • 2 tbsp liquid glucose
  • 300ml Méthode Cap Classique
  • 1 lemon, juice & zest

Method:

Bring the water, sugar and glucose to the boil. Cook until syrupy and remove from the heat.

Add the MCC, lemon juice and lemon zest. Allow to cool.

Once cool strain out the zest with a sieve and pour into an ice cream machine. Churn according to the manufacturer’s instructions.

If you don’t have an ice cream machine pour the mixture into a ziplock bag. Freeze. Remove frozen sorbet, break into pieces and blitz until smooth using a blender or food processor.

Serve with some ice cold bubbles on the side!

 Bubbly Sorbet | The Secret Life of Bee

*Disclaimer: This utterly fabulous bubbles was sponsored by the awesome folks from Krone.

vegan chocolate ice cream with pistachio brittle

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

This vegan chocolate ice cream, or nicecream should I say is dairy-free, sugar-free and guilt-free but with ALL the flavour and the most amazing luxurious texture. Bananas are a truly handy little fruit and are the base of this ice cream. Add some top quality dark cocoa powder, vanilla and almond milk and you have yourself something seriously scrumptious.

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

This sweet treat takes seconds to whip together. Just remember to freeze your sliced bananas the day before or even early in the morning if you make this for an after dinner delight. I slice my bananas and lay them onto a baking tray lined with baking paper, cling film the lot and then pop them into the freezer.

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

The pistachio brittle adds amazing crunch, colour and it’s delicious. If you want to keep this recipe refined sugar free then just leave it out and you can serve your nicecream with some toasted almond flakes or fresh raspberries. I love the brittle and could eat it on its own as is. Just watch out for your teeth!

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

Vegan Chocolate Ice Cream with Pistachio Brittle 

serves 4

Ingredients:

  • 400g bananas, sliced, frozen overnight
  • 4 Tbsp cocoa powder
  • 2 tsp vanilla extract/essence or paste
  • 100ml almond milk

For the brittle:

  • 225g caster sugar
  • 75ml water
  • 50g pistachios, roughly chopped
  • pinch sea salt

Method:

Add the frozen bananas, cocoa powder, vanilla and almond milk to a food processor and blitz until smooth. Scrape into a small serving dish and freeze.

For the brittle: Whisk caster sugar and water together in a pan on high heat. Make sure to clean down the sides of the pan with a wet pastry brush and some water or your caramel will crystallise. Do not stir the caramel. Allow it to cook and bubble until it turns a rich golden brown colour. Pour out immediately onto a greased baking tray or a baking tray lined with a silicone mat.

Scatter with the roughly chopped pistachios and sea salt and leave to harden and cool.

Serve ice cream with shattered shards of pistachio brittle.

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

vegan chocolate ice cream with pistachio brittle | The Secret Life of Bee

 

mixed berry tart

mixed berry tart | The Secret Life of Bee

This mixed berry tart is the perfect dessert for a summer gathering and with Christmas around the corner i’m already starting to plan our menu and test out some old favourites. Summer in South Africa brings with it my happiest time of year. Berries are in season and beach days are in full swing!

mixed berry tart | The Secret Life of Bee

So because we spend Christmas at the beach and not building a snowman we love having a seafood braai with plenty of fresh salads, a lot of white wine and something fresh and light for dessert. This berry tart satisfies the sweet tooth rather perfectly with its super creamy luxurious almond cream filling and bursts of fresh tart berries. It’s also supremely easy to make so more time to frolic in the sea and concentrate on nursing your wine bottle glass.

mixed berry tart | The Secret Life of Bee

I know blind baking is a pain but just do it. Especially with this tart. You really want a nice crispy tart shell to contrast the velvet like filling. If berries aren’t your thing or not in season you can use plenty of other fruit! Plums and apricots would be a dream! Poached pears are also a winner! Spice them up with some cinnamon and red wine and tummies will be very happy indeed.

Mixed Berry Tart

serves 6-8

Ingredients:

Pastry:

  • 200g flour
  • 100g butter
  • 5g salt
  • 20g icing sugar
  • 5ml cold water
  • 1 tsp vanilla paste
  • 1 egg

Filling:

  • 100g butter, softened
  • 100g caster sugar
  • 2 eggs, room temperature
  • 25g self raising flour
  • 100g ground almonds
  • zest of 1 lemon
  • 1 tbsp brandy
  • two handfuls mixed berries of your choice

Method:

Preheat oven to 180˚C.

Begin with the pastry dough. Whisk flour, sugar and salt together. Add butter and work with your fingers into a wet sandy consistency. Add the egg and vanilla and bring together into a dough. Add the tsp of cold water if necessary. Roll dough gently into a ball, flatten slightly, wrap well in cling film and place in the fridge to rest for at least 30 min.

To make the filling- Whisk the butter and sugar together until very light and fluffy. Add the eggs one at a time and whisk. Finally add the flour, ground almonds, lemon zest and brandy. Set aside.

On a lightly floured surface roll out the pastry dough. Line the base and sides of a greased 20cm tart shell. Press well into the corners and trim the edges. Fill with baking paper and blind bake the pastry case with either rice or baking beans for 10 minutes. Remove beans and baking paper and blind bake further for another 10 minutes. Remove from the oven.

Fill the tart shell with the almond cream and scatter with seasonal berries. Press them into the filling very lightly so they stick out a bit.

Bake for 30-40 minutes until golden brown and set. Allow to cool before slicing and serving.

mixed berry tart | The Secret Life of Bee

mixed berry tart | The Secret Life of Bee

mixed berry tart | The Secret Life of Bee

*If you’d like to own one of these gorgeous Protea Dreams platters provided by Sugar and Vice then just click HERE!

raspberry financiers

Raspberry Financiers | The Secret Life of Bee

Financiers make me nostalgic for Paris. I miss walking into my local boulangerie first thing in the morning and being hit by the sweetest smell in the world. Freshly baked bread and pastries that would make a diabetic weep. The French take such pride in their pâtisserie. From the identically sliced figs on a massive tart to the expertly glazed raspberry on a macaron. It’s perfection.

Raspberry Financiers | The Secret Life of Bee

Financiers are it for me. They’re my Achilles’ heel of the pastry world. Specifically raspberry financiers. The slightly tart and super fresh raspberry is the perfect accompaniment to the buttery,  and indulgently rich ground almond based treat. I know it’s a forbidden word but deal with it… They’re incredibly moist. So don’t over bake them. It would be a crime of pastry passion.

Raspberry Financiers | The Secret Life of Bee

Lastly when you get to the recipe and you think i’ve made a typo with the amount of butter… I haven’t. Just deal with it. Butter is life. While at Le Cordon Bleu in Paris I learned it was possible to use several kilograms of butter in one meal. God bless the French. For financiers I like to make my own almond flour. I find freshly grinding the almonds make the little cakes more moist. OMG I said it again. Breathe. If you don’t have a Nutribullet or a little coffee grinder don’t bother- bought will do just fine. Now make these babies and share them with people you really love.

Raspberry Financiers

makes 18

Ingredients:

  • 300g butter plus extra for greasing
  • 200g ground almonds
  • 350g icing sugar, sifted
  • 100g flour
  • 9 egg whites
  • 2 tsp vanilla paste
  • pinch sea salt
  • 250g fresh raspberries

Method:

Preheat oven to 180˚C. Grease 3 x 6 mini cupcake trays or similar moulds.

Brown butter in a saucepan and set aside to cool.

Place ground almonds in a large mixing bowl. Sift in the icing sugar and flour. Mix together.

Whisk the egg whites lightly just to combine them, not whip them.

Add them to the dry ingredients a little bit at a time and mix thoroughly.

Finally add the vanilla, pinch of salt and the cooled butter. Mix well.

Refrigerate the mixture for at least an hour before ladling it into the moulds.

Press three raspberries into each mould and bake for about 20 minutes until golden brown. Turn out onto a cooling rack and try resist eating them all at once.

Raspberry Financiers | The Secret Life of Bee

Raspberry Financiers | The Secret Life of Bee

Raspberry Financiers | The Secret Life of Bee

 

 

 

kumquat & gooseberry ice cream

kumquat & gooseberry ice cream | The Secret Life of Bee

I recently received the most gorgeous bouquet of kumquats from my neighbour with very sexy ankles. I ate one immediately and it burst with flavour! The kumquat is ever so perfectly sweet and tangy. You can eat these delicious little citrus treats peel and all. The peel tends to be even sweeter than the flesh. Their bright colour and zingy flavour made me think of warm weather, the beach and summery things like ice cream. 

kumquat & gooseberry ice cream | The Secret Life of Bee

The kumquat’s tart and tangy flavour profile also got me thinking about the tub of gooseberries in my fridge. They turned out to be a match made in heaven. Both flavours sang together as they bubbled away into a zesty compote. Making a compote and then stirring it into the vanilla base gives this ice cream a wonderful texture and pockets of sweet and sour.

kumquat & gooseberry ice cream | The Secret Life of Bee

As mentioned in the recipe if you don’t have an ice cream machine do not fret! Pour the vanilla mixture into a ziplock bag and freeze. Remove and break into chunks and whizz in a food processor, blender or with a stick blender if that’s all you have! Most of the time you can get around any fancy equipment required in a recipe with a little bit of a MacGyver attitude.

Kumquat and gooseberry ice cream

Ingredients:

  • 300ml milk
  • 300ml cream
  • 2 vanilla pods
  • 70g caster sugar
  • 4 free-range egg yolks

For the compote:

  • 200g kumquats, deseeded, sliced into quarters
  • 200g gooseberries, sliced in half
  • 50g caster sugar
  • 100ml water
  • splash of brandy

Method:

Place kumquats, gooseberries, caster sugar, water and brandy in a saucepan. Slightly mash the fruit into the sugar and leave for 30 minutes.

Place saucepan on medium heat and simmer gently, stirring occasionally until the fruit is soft and jam like. Around 15 minutes. Scrape into a bowl and place in the fridge to cool completely.

*prep an ice bath

Pour the milk and cream into a medium saucepan. Slice the vanilla pods and scrape in the seeds. Pop in the pods as well and bring to a simmer.

While the milk and cream are heating whisk the sugar and egg yolks together until pale and fluffy.

Just before the milk mixture starts to boil pour about a cupful into the eggs and whisk as you pour to temper the eggs. Pour the rest of the hot mixture in and whisk well.

Return the mixture to the heat and using a spatula cook the mixture gently until it thickens and coats the back of a spoon. (85˚C for those with a thermometer.)

Sieve the mixture into the bowl and place in an ice bath. Stir until completely cool to stop the cooking process. Pop in the fridge if necessary.

Transfer the ice cream base into an ice cream machine and churn according to manufacturer’s instructions.

*If you do not have an ice cream machine pop the mixture into a ziplock bag and freeze. Once frozen break into chunks and pop in the food processor or blender and blend until smooth and creamy.

Scoop ice cream into a bowl once completing either method. Fold cooled compote into the ice cream base to form compote ripples and freeze.

Scoop and serve with fresh gooseberries and kumquats.

kumquat & gooseberry ice cream | The Secret Life of Bee

kumquat & gooseberry ice cream | The Secret Life of Bee

kumquat & gooseberry ice cream | The Secret Life of Bee

 

red wine poached pear clafoutis

red wine poached pear clafoutis | The Secret Life of Bee

This scrumptious red wine poached pear clafoutis was such a happy accident. I was watching old episodes of The Roux Legacy and Albert and Michel are just so darn captivating. They were making a traditional cherry clafoutis. The clafoutis looked incredibly delicious plus their French accents already had me in a tizz and I needed to make that thing now!

red wine poached pear clafoutis | The Secret Life of Bee

Problem number one- cherries aren’t in season here at the moment and number two I didn’t fancy leaving the house for ingredients. I wanted a fruit that would give me a tender mouthfeel that would work well with the custard like filling but also  a fruit that would keep it’s shape. Hello little pears peeking out of my fruit basket. Their fate was sealed when I spotted the open bottle of red wine from the night before and voilà I got the poaching liquid on the go.

red wine poached pear clafoutis | The Secret Life of Bee

I cannot take any credit for the clafoutis base recipe. It’s the original recipe from the Roux brothers and I put my own spin on it by adding some orange zest and Grand Marnier. I also poached my pears with a fair whack of cinnamon. It’s so fragrant and delicious and the final product has a hints of milk tart flavours!

Red wine poached pear clafoutis

serves 8

Ingredients:

  • 4 ripe pears, peeled, halved & cored
  • 500ml red wine
  • 3 cinnamon sticks or half a handful of the bark
  • 65g caster sugar
  • 4 eggs
  • 160 g plain flour
  • 160 g butter, melted and cooled
  • 300 ml milk
  • 120 g caster sugar
  • 2 tsp vanilla paste or powder
  • 2 Tbsp Grand Marnier or Brandy
  • zest of 1 orange
  • granulated sugar for dusting
  • butter for greasing

Method:

Preheat the oven to 180°C and grease a 22cm tart dish with butter.

Combine the red wine, cinnamon and sugar with a splash of water in a medium sized saucepan. Bring to the boil. Add the pear halves and reduce to a simmer. Simmer for about 15 minutes, turning the pears every couple of minutes, until the pears are soft and evenly coloured. Remove and cool.

Whisk the eggs in a mixing bowl and then sift in the flour and whisk until smooth. Whisk in the cooled melted butter, followed by the milk and sugar. Finally add the vanilla, Grand Marnier and orange zest.

Place the pears evenly over the base of the tart dish. Pour over the clafoutis mix without spilling on the tops of the pears.

Place in the oven and bake for about 25 – 30 minutes until lightly golden and set.

Sprinkle with granulated sugar while hot, leave to set slightly and serve warm.

red wine poached pear clafoutis | The Secret Life of Bee

red wine poached pear clafoutis | The Secret Life of Bee