Another Ice Cream recipe ! I thinks it's safe to say that I'm totally obsessed with them.  Making Ice Cream Is so easy and so fun that you won't be able to stop yourself from making batches frequently. 

This one came to my Mind while I was in school and yes, I usually daydream about what I want to make during most of my classes. Well I don't mind it cause some of my best ideas have come like that only. The combination of cheesecake and ice cream is absolutely phenomenal and why wouldn't it be ? You're combining two of the best desserts ever ! I hope you enjoy this one :) 

INGREDIENTS                        Makes 700ml

For the ice cream base 

300 ml cream 

100 ml condensed milk 

1/2 tsp vanilla essence 

For the ganache 

200 gms dark chocolate 

200 ml cream 

For the crumb 

10-12 digestive biscuits 

2 tbsp melted butter (salted)

For the cheesecake 

100 gms cream cheese ( at room temperature ) 

50 ml cream 

2-3 tbsp castor sugar 

Method 

First you need to make your chocolate ganache. Chop your chocolate into small pieces. And heat your cream till it simmers 

Pour your cream over the chocolate and let it sit for 5 mins. 

Then stir this mixture till you get a smooth ganache. Set aside to cool in the refrigerator. 

Next , whip all the ingredients for your cream cheese filling till combined and let it set in the refrigerator. 

For the base , 

Whip your cream till soft peaks form and then fold in the condensed milk and the vanilla essence. 

Take out your ganache and whip till soft peaks form. 

Now fold the base mixture in the ganache till combined. 

Crush your biscuits and mix them with the butter. Then fold this through your base. 

Put this mixture in your tin and then drop spoonfuls of the cheesecake filling over it and use a toothpick to swirl it around and freeze for 4-6 hours ! 

PS~ I would suggest that you double this recipe cause you'll run out of it very fast ! 

06:46:00

 The combination of cheese and mushrooms is like a match made in heaven. They compliment each other beautifully in each and every way. This is my version of a delicious vegetarian appetizer that is Italian.Whenever we hear Italian we think of pasta, but there's more to Italian food than just pasta. Italian cuisine is smplistic and is noted for diversity in taste in each different region.

Each dish uses only 4-8 ingredients and the chefs rely on the quality of their ingredients for a great taste.

 Cheese and wine are a major part of the cuisine and are found in abundance throughout the country.This recipe calls for ricotta but if you can't find it anywhere,just replace it with 1tsp of cream and mozzarella. Enjoy!

INGREDIENTS               SERVES 3-4

20-25 pieces of mushrooms (preferably fresh ones)

1 tbsp olive oil

1tsp dried oregano

3-4 basil leaves

salt to taste (1/4th - 1/2 tsp)

1 tsp red chilli flakes

1/2 tsp crushed garlic

For the spinach mixture

2tsp fresh cream 

50gms ricotta

salt to taste

1/2tsp crushed black pepper

50gms spinach leaves 

1/2 cup corn (optional) 

some cheddar for grating (optional)

 METHOD 

Hollow out your mushroom caps.

Combine everything for the mushrooms in a bowl and let it sit at room temperature for about 20 minutes.Preheat oven to 160c.

Then in a pot of boiling water blach your spinach leaves for 2-3minutes and strain and immediately place under cold water. 

Once cooled, transfer to a pan and add your salt,pepper and corn. 

Saute for a few minutes and then add the ricotta and cream and mix till comined.

Place your mushrooms on a baking tray such that the hollow portion faces up and then stuff them with the spinach mixture and grate chedder on top. 

 Cook for 10 minutes or till the mushrooms are soft enough to eat.

05:54:00