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

spiced nectarine cake

spiced nectarine cake | The Secret Life of Bee

I’ve always loved a spiced cake. My gran used to make a phenomenal upside down apple cake and the cinnamon smell would fill the kitchen and waft through the whole house. It was utterly mesmerizing. She served it with softly whipped cream and it was like my kryptonite. So as an homage to granny I made this cake the other day but thanks to leftovers from another shoot I had a crazy amount of nectarines in the house and voilà!

spiced nectarine cake | The Secret Life of Bee

This cake is awesome because it really has three layers/textures. As you bake it upside down and then flip it you’ve got the nectarine layer which is super moist and buttery, the middle layer which is your perfect sponge like cake and then the base which has a sublime crunchy crust to it.

spiced nectarine cake | The Secret Life of Bee

My only warning to you is make this when you have people around to eat it with you. It’s dangerously addictive and ‘just one more sliver’ turned into cake annihilation. It goes as well with a glass of bubbles as it does with a pot of tea. The mother bear and I made sure we did plenty of taste testing and wine pairing!

Spiced Nectarine Cake 

Ingredients:

  • 60g butter, melted
  • 100g muscavado sugar
  • 1 tsp mixed spice
  • 4-5 nectarines
  • 315g all-purpose flour
  • 115g sugar
  • 100g muscavado sugar
  • 1 tsp bicarbonate of soda
  • pinch of sea salt
  • 1 tsp mixed spice
  • 60g butter, softened
  • 2 large free-range eggs
  • 250ml buttermilk
  • 1 tsp vanilla paste or extract

Method:

Preheat oven to 180˚C.

Brush the melted butter around all sides of a 20cm cake tin. Swirl the butter at the bottom of the pan into an even layer. Sprinkle with the muscavado sugar and mixed spice and set aside.

Slice the nectarines into wedges and arrange neatly over the spiced muscavado.

Combine the flour, sugar, muscavado sugar, bicarbonate of soda and salt in a bowl.

In a separate bowl whisk together the softened butter, eggs, buttermilk and vanilla. Add to the dry ingredients and mix until just combined.

Spoon the batter over the nectarines and gently flatten it out whilst trying to keep them in their arranged pattern.

Place in the oven and bake for 45-60 minutes until a tester comes out clean. Allow to cool slightly in the pan before turning out onto a cooling rack with a plate underneath for catching some syrupiness.

Serve with whipped cream or cinnamon ice cream and a drizzle of dulce de leche if you just wanna be naughty.

spiced nectarine cake | 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

 

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

 

 

 

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

 

orange tea cake with Greek yoghurt frosting

orange tea cake with greek yoghurt frosting | The Secret Life of Bee

Pass me a cup of Earl Grey and a slice of this orange tea cake and i’m as happy as Larry. I adore all citrus fruit and have been munching on an excessive amount of Clementines and Navel oranges recently. Granny dearest is also a big fan of the old citrus family but an even bigger fan of the cake family. She requested something to accompany her cup of tea and voilà this orange tea cake happened!

orange tea cake with greek yoghurt frosting | The Secret Life of Bee

I returned from the shops with some bits and bobs for cake making and suddenly realised i’d been so focussed on the cake itself i’d completely forgotten about any form of icing. The cake is rich, sweet and incredibly moist so it needed something that wouldn’t overpower the delicious sponge and it’s zesty flavour. I also wanted a white icing for aesthetic purposes and found myself digging in the fridge for cream. No cream was discovered but the Greek yoghurt looked at me and said, “Hey- I’m creamy and smooth and delicious. Give me a shot at this.”

orange tea cake with greek yoghurt frosting | The Secret Life of Bee

To top off the Greek yoghurt frosting I candied some orange slices in a thyme infused syrup. The smell in your kitchen is reason enough to make this cake with haste. Thyme goes so well with sweet baked goods as well as cocktails. I love adding herbs to desserts and drinks for a kick of flavour, a boost in scent and some colour.

orange tea cake with greek yoghurt frosting | The Secret Life of Bee

I made two cakes pictured here as I wanted to layer them but this recipe makes a single layer cake which is all you really need for a cake like this. You can always go back for a second slice. Obvs. And keep an eye on the orange slices when simmering away in syrup. You want them very tender but not disintegrated! Now get baking and tea making. I can smell the Bergamot orange and happiness in the air.

orange tea cake with greek yoghurt frosting | The Secret Life of Bee

Orange tea cake with Greek yoghurt frosting

makes 1 single layer cake

Ingredients:

  • 2 oranges, zested & juiced
  • 125g butter, softened
  • 160g caster sugar
  • 2 eggs
  • 65ml milk
  • 200g flour
  • 2.5 tsp baking powder
  • 1/2 tsp salt

Candied orange slices:

  • 2 oranges, cut into slices
  • 200g sugar
  • 250ml water
  • bunch of fresh thyme

Frosting:

  • 125ml Greek yoghurt
  • 70g icing sugar
  • 1 orange, zested

Method:

Preheat oven to 180˚C. Line and grease a 20cm cake tin.

Cream the butter and caster sugar together until light and fluffy. Add the eggs one at a time and mix. Pour in the milk, orange juice and orange zest. Mix well.

Finally sift in the flour, baking powder and salt and fold in well without overworking the batter.

Pour into prepared tin and bake for 30 minutes or until a cake tester comes out clean. Cool the cake thoroughly on a cooling rack before icing.

To make the candied orange slices bring the sugar and water to the boil in a small pot. Add the thyme and orange slices and turn down to a simmer for 15 minutes. Using tongs flip the orange slices and continue to simmer for another 15 minutes. Drain and place on some baking paper and in the fridge to firm up.

To make the icing beat all the ingredients together until smooth.

Drizzle the icing over the cake and place in the fridge for the icing to set.

Invite some friends over for an orange infused tea party! You can even keep the theme going and all dress up as Donald Trump!

orange tea cake with greek yoghurt frosting | The Secret Life of Beeorange tea cake with greek yoghurt frosting | The Secret Life of Bee