BBQ beef is alchemy if you ask me. You throw a hunk of meat in the oven, toss some stuff in with it and eight hours you have schmeglie magic at its best. I don’t even know why its so good. I think somewhere it satisfies our inner bbq-ing carnivore. A dutch oven is the way to go here, or a slow cooker, too, if your one of them peoples.
This version is honey, but you can use any flavours like hazelnut or pistachio or fruits. Serve this for dessert at a dinner party and I guarantee compliments! Just remember when you do something like this with few ingredients it’s really imperative to try and use the best ingredients you can. The best honey and eggs you can find will not go unnoticed and of course don’t cut the fat. The higher fat cream you can find the better.
These flavours are owed to Nigella, my hero.
You need about a 1 litre pan or mold, whatever shape you want. If it is deep your freezing time with be longer though.
4 egg yolks
1 cup of the best honey you can find
1 1/3 cups of cream (highest fat you can find)
1/4 cup of toasted pine nuts or slivered almonds
Line pan with plastic wrap so that enough hangs over to completely cover top of dish. I would put two layers of plastic.
Over a double boiler (or just a metal bowl over a pot of simmering water like I do) beat the egg, yolks and honey together until pale yellow and thick. Do not let the water touch the bottom of the bowl. Use a whisk or a mixer.
Next, beat the cream until thick and fold together with your honey/egg mixture. Pour into your lined pan, wrap the ends of your plastic over so it is completely covered and freeze at least 3 hours, maybe more depending on the pan you used.
Unwrap and turn onto platter right before serving as it will begin to melt quickly. Garnish with more drizzled honey and toasted pine nuts. Slice and serve. Makes enough for 6-8 people.
Banana Chocolate Chip muffins are my favourite and this is my favourite recipe. You can make them in the time it takes to preheat the oven and it keeps that seemingly never depleting store of black frozen bananas in your freezer in check. What make these yummy is the yogurt.
Preheat oven to 350 degrees. Grease one 12 muffin tin.
1 3/4 cup flour
3/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp sea salt
3/4 cup chocolate chips
Dash of cinnamon
2 overripe bananas
1/2 cup vegetable oil
1 tbsp vanilla extract
1/2 cup plain Greek yogurt
Dry ingredients in one bowl, wet ingredients in the other. Add the wet to the dry and mix until just combined when you can’t see flour any longer. That’s it!
Add to greased muffin tin and bake for 22-25 minutes or until a skewer comes out clean.
Simple, fast and yummy!