treats

How to Stay Cool in a Heatwave

homemade fruit juice ice lollies

We’ve had an unprecedented, glorious 3 weeks of unbroken sunshine here, with soaring temperatures and cloudless skies.  It seems to have sent Britain into a state of national shock, with people shedding clothes at an alarming rate and lying, spread-eagled, on every available patch of grass and scrub to soak up the precious rays.  Relatedly, hospitals report new levels of burns admissions and ‘injuries caused by misuse of poolside inflatables’ (there’s a Bill Bryson-esque post in itself there, I can’t help feeling).

Here, we’ve been rather more careful, and instead have been experimenting with ice-cream and lolly making.  In fact, we’ve frozen pretty much everything we can find in the cupboards these last few days, working out what tastes good and what was better left un-meddled with.  The kitchen has become a sea of brightly-coloured dribbles and splashes, and Harry has been diligently working his way through a variety of lollies, giving each one the lick-test for success or failure.  Here are our biggest successes;

Homemade Fruit Ice Lollies

Homemade Ice lollies

We made these by simply pouring our favourite natural fruit juices into ice-lolly moulds and freezing; simple as that.  No e-numbers, no scary preservatives, and a super-quick ice-lolly that you can even justify eating for breakfast (well, it replaces a glass of juice, right?).  You can, as we did, add a drop of food colouring gel to make them more beautiful – most natural juices are pale amber in colour, so feel free to jazz them up with a dash of the brights.

fruit juice lollies

You can find plastic ice-lolly / popsicle moulds like these in many stores, but if like me you prefer to use wooden sticks instead of the plastic handles and can’t find a mould which fits wooden lolly sticks, you can customise the plastic ones very easily (and it’s a great way of making large numbers in batches for a party).  Two foolproof ways; either cover the top of the filled mould with tin foil and pierce the wooden stick through, or (for the very precise-minded); place a piece of tape across the opening, and another at right angles so that you have a taped cross, and make a small incision at the centre before threading the stick through and down into the juice. If you don’t have special lolly moulds, you can make fill & freeze paper cups or even muffin cases using the foil & stick method – silicon works particularly well.

Our other favourite recipe was frozen yoghurt*…

organic frozen yoghurt pops

I made these in exactly the same way, by simply pouring into moulds, adding sticks and freezing.  As you’d expect, frozen yoghurt pops are much creamier and smoother than juice-based lollies, but seem wonderful immune from drips  - ours were mess-free, albeit they were consumed very quickly..

raspberry frozen yoghurt pops

*Yoghurt or yogurt?  Anything goes apparently, as far as the spelling is concerned; the only thing which is universally agreed is that it tastes divine..

yoghurt lolly

If you’re making batches of these, take the moulds out of the freezer when frozen solid (2-3hrs, we found), and after a couple of minutes ease the lollies out of the moulds.  Wrap each one in freezer paper to avoid them sticking together and place back in the freezer; then simply refill your moulds and start over again.

Are you an ice-cream or ice-pop connoisseur?  Any recipes we should be trying just as soon as we work our way through our current stockpile?

Have a great week.

Kate

Strawberry Cheesecake Cupcakes

The eagle-eyed will have noticed a distinct absence of decadent baking in recent posts, due in no small part to my determination to win our bikini-fit diet race (an alarming thought; my husband in a bikini – let’s hurriedly think of swim shorts).  Well, three weeks have passed and I have to confess that he has won, albeit narrowly. Still, second place is not to be sniffed at, so as he bounces lithely through the kitchen flexing his newly-evident abs, I am turning a blind eye and rewarding myself by baking a batch of these perky beauties (above & below), which after all are, ahem, mostly fruit…

I adapted a recipe from the Hummingbird Bakery Cookbook, substituting their digestive biscuit topping for freeze-dried, crumbled strawberries, and chopping the fruit finely into the sponge mixture for even distribution (the Hummingbird crew like to place strawberries directly into the cupcake cases for a fruity puddle at the base but I find that a bit gloopy for small fingers…).  The cream-cheese frosting offsets the sweetness of the sponge and the end result is a mixture of loveliness which is neither too sugary nor too tart – and just looking at them shining in their jaunty red and pink cups while the kettle boils for an accompanying cup of tea creates a sort of delicious anticipation…

To make the cakes…

Ingredients:

  • 120g plain flour
  • 140g caster sugar
  • 1.5tsp baking powder
  • 40g unsalted butter, softened
  • 120ml milk (they suggest whole milk but I use skim which works fine with less fat)
  • 0.5tsp vanilla extract
  • 1 egg
  • 12 large strawberries, finely chopped.

Mix together the dry ingredients then pour in the milk and vanilla and blend.  Beat the egg and mix in until well-incorporated.  Finally, fold in your finely chopped strawberries (or drop them into the cupcake cases if you prefer). Bake for 20mins at 170/325 degrees c/f.

And for the frosting…

  • 300g sifted icing sugar
  • 50g unsalted butter
  • 125g cream cheese – use regular not reduced fat; the consistency of the latter is runnier and will affect the end result.
  • Dash of food colouring if desired – gel colour gives a lovely intensity and won’t make the frosting watery
  • freeze dried strawberries, sprinkles or other decorations – whatever takes your fancy!

Beat together the icing sugar and butter (I use my trusty Kitchenaid for this and indeed for all baking), then stir in the cream cheese straight out of the fridge.  I added a dash of red gel food colouring with a toothpick and gave a final blitz with the mixer for a soft pink tone and a hint of raspberry-ripple swirliness.  Pipe or spread onto the cakes when cool and then force yourself to jog around the block for 20mins in order to feel virtuous and entitled when you return… then EAT!