Recipe Mama

Berry “Icecream” (Dairy free) December 7, 2010

Filed under: Custard & Icecream,For Kids — obsidian @ 2:08 am
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Cut about 4 bananas into chunks and blend in a food processor until smooth. Put in a freezer-proof container and freeze until just frozen. Remove from the container and blend again to make a creamy frozen icecream-like consistency. You can repeat for another freeze-blend step if you like.

Divide the frozen/blended mixture in half, and add about a handful of frozen blueberries to one batch and a handful of frozen raspberries to the other

Blend each one separately to incorporate the berries, then spoon into the container again.  You can swirl the 2 flavours together.  Freeze again, or serve.


Apple & Blueberry Tarts November 29, 2009

These are really simple, look cute and are delicious.  They also make great lunchbox snacks.

3 apples
handful of frozen blueberries
2 tb raw sugar
1 tb cornflour
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp mixed spice

Peel and core the apples, and chop into small pieces.  Put them in a saucepan with enough water to cover them by about 1cm, and simmer until the apples are soft.  There should be only a small amount of water left at this point.

Roughly mash the apples to remove most of the lumps.  Then mix the cornflour with a little water and add this to the pot, over heat, until the mixture thickens.  Add the blueberries and sugar.  Mix well and the blueberries should squash a bit and turn the apple mixture into a purple colour while still leaving lots of whole blueberries (you could mash them together if you don’t want to have whole blueberries)

Set aside to cool.

Lay out sheets of shortcrust pastry, and cut them out with a scone cutter.  Grease muffin tins and lay a pastry circle into each one, to make a tart case.  I used these silicone mini tart cases to get that wavy  tart shape. Spoon about a tablespoon of mixture into each one.

I like to cut a small star or other shape from the scraps of pastry, it’s less fiddly than making a full lid, and seems to give them a nice finished look (and makes them stackable!)  You can brush this with milk, but it’s not necessary.

Bake for around 15-20 mins at 200ºC.  Set on a wire rack to cool, or eat while still warm.  Makes about 24 small tarts.


Berry Cheesecakes

Filed under: Slices & Truffles,Sweets — obsidian @ 9:32 am
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I used cherries for the ones pictured, but any berry should work …. I’ve also done strawberries… I’m going to try blueberries next!…  I made these as individual serves in foil muffin cases, but you can make it as a whole cheesecake.


1 pack of defrosted frozen berries (optional)
1 tin berries
Cheesecake makings (Recipe to come)


1). I used crushed butternut snaps as the biscuit base for the cheesecake, because it makes a really yummy base, and I used I used the pokey-stick from a mortar and pestle (is it the pestle? or the mortar?) to push it all down into the muffin cases… It was a bit fiddly… but I liked the look of them.

2). Drain the tin of berries (keeping the juice), and use about half of the berries, squeeze out as much liquid as you can, mashing them a bit, and mix these in with the cheesecake mixture. Spoon that on top of the biscuit base. Put that in the fridge to set.

3).  Use the tinned juice to make jelly, using gelatine according to the instructions on the pack, but add a bit extra gelatine so it sets firm…When making the cherry ones I added a few drops of black and red food colouring to give it that dark cherry look. Carefully pour the jelly ontop of the cheesecake (the coldness of the cheesecake will make it set very quickly, and if you don’t pour carefully it can make craters in the cheesecake), and place the whole berries ontop to decorate – either several like the top picture, or one in the centre like below.

If you don’t want to use the frozen berries on top, I guess you could puree the rest of the tinned berries and mix that through the jelly and just have that as the topping.

For the record….. frozen berries have a better taste and texture to tinned ones. I imagine most people would find that an obvious conclusion, but I wasn’t sure when I made the first batch, so I tried both…. the tinned is good for the syrup used to make the jelly, but the actual berries are mushier and don’t look or taste quite as nice as the frozen (which don’t taste or look as nice as fresh – but fresh isn’t always an option)… so use the frozen ones to decorate, and the tinned to mix through the cheesecake.


Banana “Icecream” November 15, 2008

Filed under: Custard & Icecream — obsidian @ 2:10 pm
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Cut bananas into chunks and blend in a food processor until smooth. Put in a freezer-proof container and freeze until just frozen. Remove from the container and blend again to make a creamy frozen icecream-like consistency. Serve straight away, or freeze to serve later.

You could add 1tb honey and 1/4 tsp cinnamon to 4 bananas worth for extra flavour

Banana On A Stick
Peel bananas and coat with a little orange juice. Stick a skewer into the banana as a stick and freeze for 20 mins. You can roll the bananas in crushed rice bubbles, nuts, sprinkles or coconut before freezing.


Berry delicious smoothie/milkshake November 12, 2008

Filed under: Drinks — obsidian @ 1:57 pm
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(makes enough for 2 glasses)

about 8 strawberries
a handful of blueberries
half a banana (preferably not too ripe, so it doesn’t overpower)
about 1/2 cup vanilla icecream (or more if you like)
about 3 cups milk


Mix that all together (I use a stab blender)…. yum!