Tag Archives: ice cream

Lots of Waffles- my topping recipes

If you are a certain age in Ireland, if you hear the word “waffles” you will break out into the corniest American Accent, singing accolades of a well known brand of potato waffles.

Which probably gets a little tiring for my kids…. but while we had copious amounts of waffle batter made up from a Sunday breakfast, I decided to try out some alternative toppings!

I decided to make savoury and sweet.  And no, it’s not going to be another pancake parade.  Thankfully.


250g Plain Flour

1 Teaspoon of Baking powder

20g Caster sugar

1 teaspoon of Salt

475ml Milk

2 Eggs

30ml Vegetable oil


Weigh all the dry ingredients, place in a large mixing bowl. Break the eggs into the milk and beat the mixture.

Add the egg and milk mixture to the dry ingredients. Add the oil and mix all ingredients together until all the large lumps have been broken up. Do not over mix otherwise the waffles will be heavy when cooked.

Chia Seeds and Yogurt Waffles-

In a bid to be healthy, and because Chia Bia are just down the road, this was the first one to try.  With some soft fruit.  So lots of Omega 3 into the diet.  And some anti oxidents which is good news.


Waffles with yoghurt and Chia Seeds

Waffles with yoghurt and Chia Seeds

Fresh Mozzarella and Basil

Fresh Mozzarella and Basil

Pizza Waffles

Pizza Waffles

Secondly, with pizza toppings.  A bit kitsch I know but my youngest loves waffles, and pizza, so it’s worth a try.  Good Quality basil to tear on top and mozzarella are essential.  

And last but not least, avocado and poached egg.  As who doesn’t love avocado!  (And I was in the enviably position of having two PERFECTLY RIPE ones!)  This was, without a shadow of a doubt my absolute favourite.  Of course the obligatory salt and pepper are an absolute must.


Waffles with Avocado and Fried Egg

Waffles with Avocado and Fried Egg

I have to say it was a great night’s eating! And of course, the youngest insisted on her own choice of toppings….


Waffles with Nutella & Ice Cream

Waffles with Nutella & Ice Cream- Styled by Jords Pim


Homemade Honeycomb – Sugary Heaven

Honeycomb is made by a simple chemical reaction.  From something so simple comes something delicious.  Just on it’s own, dipped in chocolate, in ice cream, as a sneaky snack….

Honeycomb Making

Honeycomb Making

The only problem is that it is quite tricky to make.  There are a number of reasons for this- the sugar is MOLTEN hot.  You need to move at the speed of light once you add the bicarbonate of soda, and last but not least- the washing up is a complete and utter nightmare.


Honeycomb- heating the sugar.

But in ice cream it is just divine.  I’m thinking of covering some in chocolate for Christmas presents.  The problem is cutting it nicely.  After a little investigation into Cadbury’s Crunchie bar, I discovered that they use oil (?) to cut it. As cutting it with a knife would cause it to break into uneven pieces, and water causes it to dissolve.  So there’s my issue.  How to cut my crunchie.  First world problems and all that.  The recipe I use is from James Martin’s Saturday Kitchen.

Homemade Honeycomb


200g Caster Sugar

50ml honey

1 table spoon of liquid glucose

¾ teaspoon of bicarbonate of soda.



Place the sugar, honey, glucose and 50ml of water into a saucepan and bring to the boil.  Continue to cook until the temperature reaches 160°C on a sugar thermometer.

Remove from the heat, allow to cool for 30 seconds so the bubbles disperse, then very quickly beat in the bicarbonate of soda, stirring constantly.

Pour into a silicone-lined baking tray and leave to cool for 30 minutes.  It makes A LOT so please make sure the container is big enough.

Break into shards and store in a sealed container until you want to serve it. Homemade Honeycomb will keep well for up to one week.

NOTE: Add water to the put and bring back to the boil to clean it.

Honeycomb ice cream

Homemade Honeycomb ice cream


The time is now

The first strawberries from our tunnel

The first strawberries from our tunnel

After we’ve carefully picked the “tunnel” strawberries, the “outside” strawberries come thick and fast.  There is genuinely nothing like them.  They all seem to ripen at once, and it’s just aswell the children are on school holidays, as the weeding requires slave labour of epic proportions.

But the result is this….

Strawberry gateaux

Strawberry gateaux

And this recipe for Strawberry Ice Cream that I came across some years ago.

Strawberries, fresh from the garden

Strawberries, fresh from the garden

Strawberry Ice Cream


225g fresh Strawberries, hulled and chopped

18oml Milk

135g caster Sugar

250ml Cream

1-1/2 tsp Vanilla Extract

Pinch of salt


Pulse the strawberries in a food processor until roughly chopped or finely chop by them by hand.  How you chop (fine or coarse) depends on your preference, but large pieces simply freeze and are not the best for the teeth! . Reserve in a bowl.

Strawberries for pulsing

Strawberries for pulsing

In another bowl whisk to combine the milk, sugar, vanilla and salt until the sugar is dissolved.

Milk, sugar and vanilla

Milk, sugar and vanilla

Stir in the cream.

Stir in the strawberries with all their juices. Cover and refrigerate for 1-2 hours or overnight.

Looks awful at this stage

Looks awful at this stage!

Next day, churn in your ice cream maker as per the manufacturers instructions.  Then enjoy- delicious!

Strawberry Ice Cream

Strawberry Ice Cream