Archive for December, 2012

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If you made your own cranberry sauce to go with the Christmas turkey and you have lots of leftover sauce then this is about the best thing you can do to use it up, in my humble opinion.

Cranberry Ice Cream

  • 225ml double cream
  • 12ml milk
  • 125g castor sugar
  • 3 egg yolks
  • 250g cranberry sauce (preferably home-made as you know its just berries and sugar) blitzed to a smooth purée with 1-2tbsp brandy

Heat the cream and milk gently until almost boiling. Whisk the egg yolks and sugar together until creamy and slowly whisk in the cream mixture. Return to the heat and stir until thickened enough to coat the back of a spoon. Take off the heat and cool a little. Whisk in the cranberry purée and chill before churning in an ice cream machine. If you don’t have a machine place in the freezer directly and keep stirring every half hour or so to break up the ice crystals until frozen.

The ice cream is sweet but with the tang that you expect from cranberries so it makes a refreshing end to a festive meal, either on its own, with other festive ice cream flavours, or to balance a hot pudding.

On that note, this will be my last post of 2012 so Happy New Year!


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I meant to share this when I made it but I got side tracked with other things between then and now. It’s a sunday morning recipe and I’m on the couch with my laptop for a change so it seems appropriate to write it up now.

Avocado on toast is not a new concept and neither is a poached egg but it took a zealous bout of emptying the fridge of left 0vers for me to consider combining them. The warm creamy egg turned out to be a happy marriage with the cold creamy and crunchy guacamole and salsa left over from the previous evening’s meal. You could use shop bought or homemade dips but I like the fact that this uses up the smidges left over from a dinner of fajitas that you don’t want to through away. You can also multiply the amounts to feed more people but I tend to make poached eggs only when I’m cooking for one or two so I have written the recipe below to make everything from scratch for one. It occurs to me now that this would make quite an elegant canapé if made with quails eggs and mini toasts if a little to prepare.

Poached Egg with Guacamole and Salsa on Toast

I love the science behind cooking and find it frustrating to be given an instruction without the reason behind it so it pleases me to know that the freshest eggs make the best poachers because an egg white is made up of what’s called thick and thin whites and the fresher the egg the more thick white it has which holds together better when dropped into the water. So do use fresh eggs if you can, not just for the sake of it. Having said that if you’re cooking for yourself and you wont be offended by an egg with a bit of bed head then dont stress about it if your eggs are a bit older.

  •  1 large free range egg
  • 1 large or 2 small chunky slices of good bread, toasted
  • roughly 2 heaped tbsp salsa
  • roughly 3 heaped tbsp guacamole
  • sea salt flakes to finish


  • 1 small tomato or a few cherry tomatoes
  • 1/2 a shallot finely chopped
  • a drop of olive oil
  • salt and black pepper to taste


  • 1/2 an avocado scooped into a bowl
  • 1 spring onion chopped
  • a squeeze of lime juice
  • salt and black pepper to taste

Mix all your salsa and guacamole ingredients together in two bowls and set side. Bring a pan of salted water to the boil. Crack your egg into a tea cup or small bowl. When the water is ready, stir it with a spoon to make a whirlpool in the middle and drop in the egg. Cook for about 3 min until the white is set but the yoke is still runny. Meanwhile make your toast and spread it first with guacamole and then salsa. When the egg is ready lift it out, drain off the water and place on top of the toast. Sprinkle with salt and serve.

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