Frankie & Benny’s New Kids Menu: Review...

Off the kids menu : The ice cream candy shop...

Last week we were kindly invited to Frankie & Benny’s to try out the recently launched new kids menu. Being big fans of the Italian-American restaurant chain we were very pleased to be asked.

Our favourite restaurant of theirs is in the Meadowhall Shopping Centre. This time though we went to the one in Nottingham. We met my Husband from work and off we went, all with bellies rumbling.
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10 Ice Pop/Creams To Keep You Cool This Summer...

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Christmas Pudding Sundae...

A recipe for left over Christmas pudding,,, now that is a good idea!

Serves 4

Prep Time 5 mins

What you Need
  • 200g leftover Christmas pudding
  • 500ml Yeo Valley Greek Style Yeogurt & Honey Ice Cream
  • 3 tbsp candied peel
  • 4 tbsp cranberry sauce
  • 3 tbsp orange juice
  • ½ tsp cinnamon
  • 1tbsp flaked almonds

What to do
  • Put the peel, cranberry sauce and cinnamon in a small saucepan with the orange juice and heat gently for 3-4 mins so the peel starts to soften and the sauce loosens.
  • Crumble the Christmas pudding into a microwave proof dish and heat for 30 seconds - 1min till warm.
  • Put the warm pudding in the bottom of a tall sundae glass or short tumbler, top with a layer of Yeo Valley Ice cream then spoon in some cranberry sauce.
  •  Add another layer of ice cream and top with the remaining cranberry sauce and some flaked almonds. 
  • If you’re feeling particularly festive add a drizzle of orange or lemon liqueur.

Recipe and photo credits - Yeo Valley

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Christmas Pudding Ice Cream With Warm Date Fudge Sauce...

One thing I have never made is my own ice cream...

After sharing this guest post from Whitworths I need to try!! 


Ice Cream

  • 400ml whipping cream
  • 40ml of Rum, Orange Liqueur or Amaretto
  • 65g Whitworths Raisins
  • 55g Whitworths Sultanas
  • 55g Whitworths Currants
  • 35g Mixed Peel
  • 100g Whitworths Cranberries
  • 25g Whitworths Hazelnuts, chopped
  • 50g Icing Sugar


  • Half of a 397g can of sweetened condensed milk
  • 200g small can evaporated milk
  • 50g butter
  • 125g Granulated sugar
  • 125g Whitworths Chopped Dates
  • 2 drops vanilla essence


Ice Cream

  • The night before you want to make your pudding, mix the Raisins, Sultanas, Currants, Peel & alcohol in a bowl and leave overnight to soak.
  • Whip the cream together with the icing sugar until it just holds its shape.
  • Fold in the fruit mix, cranberries and chopped hazelnuts.
  • Pour into a 1 pint pudding basin which has been lined with cling film and freeze until firm.

To serve

  • Turn the ice cream out onto a serving dish and leave in the refrigerator to soften for 1 hour.
  •  Pour the warm sauce over the entire pudding, or onto each individual piece when sliced.


  • Put the milks, butter and sugar into a pan and heat slowly, stirring continuously until the sugar has dissolved.
  • Bring to the boil and heat gently, stirring constantly, for about 5 minutes or until the sauce is thick and golden in colour.
  • Remove from the heat, beat well and stir in the dates and vanilla essence. Note: Use sauce warm rather than hot.

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Ice Cream Ice Cream : Wordless Wednesday Blog Hop...

Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week...

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Strawberry Ice Cream...

Pefect for this lovely weather...

A great dessert to serve after a summer barbecue. You don’t have to be a child to love eating an ice cream cone, dip bought waffle cones in melted chocolate and chopped nuts or sugar sprinkles then fill with scoops of creamy homemade ice cream.

Serves 8

Preparation time: 30 minutes
Cooking time: 5 minutes
Freezing time: 6-7 hours

You will need

  • 4 egg yolks
  • 100g/4oz caster sugar
  • 1 teaspoon cornflour
  • 300 ml/ ½ pint full fat milk
  • 1 teaspoon vanilla essence
  • 500g/1lb 2 oz fresh strawberries, hulled
  • 300ml/ ½ pint whipping cream
  • 8 waffle cones
  • 50g/2oz white chocolate
  • 50g/2 oz pistachio nuts, roughly chopped
  • 50g/2oz dark chocolate


  1. Whisk the egg yolks with the sugar and cornflour until thick and pale.
  2. Pour the milk into a medium saucepan and bring just to the boil. 
  3. Gradually whisk into the egg yolk mixture until smooth then return to the pan. 
  4. Cook over a low heat, stirring until the custard thickens and just coats the back of the wooden spoon.
  5. Be careful not to overheat or the custard will curdle.
  6. Stir in the vanilla essence then sprinkle the surface of the custard with a little sugar or a piece of crumpled and dampened greaseproof paper to stop a skin forming; then leave to cool.
  7. Puree the strawberries in a food processor or liquidiser, in batches if needed, until smooth. 
  8. Press through a sieve into a bowl, discarding the seeds.
  9. Whip the cream until it resembles thick batter then mix with the custard. 
  10. Fold in the strawberry puree. 
  11. Pour into a freezer proof container and freeze for 6-7 hours until firm enough to scoop, beating two or three times with a fork to break up the ice crystals.
  12. For the cones; break the white chocolate into pieces and melt in a small bowl set over a small saucepan of gently simmering water. 
  13. Put the nuts on to a small plate. 
  14. Dip the tips of four of the cones into the melted chocolate then the nuts. 
  15. Stand upright in a glass bowl to set.
  16.  Melt the dark chocolate in the same way then dip in the nuts and leave to set.
When ready to serve, allow the ice cream to soften at room temperature and scoop into the cones.
  • Tip: If you have an electric ice cream machine, there is no need to whip the cream first just mix with the cooled custard and strawberry puree and pour straight into the pre-cooled machine. 
  • Churn for about 30-40 minutes or until firm enough to scoop, or transfer to a plastic container and freeze until required.
  • If you’re short of time, then use 400g/14oz of readymade luxury chilled vanilla custard from the supermarket.

Credits : Seasonal Berries
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Valentine Warner’s Strawberry Milk Jelly...

Eating this will make you feel like a child all over again; soft, creamy and full of fresh strawberries. Choose a metal mould to set the jelly in as they are so much easier to turn out than glass or china ones.

Serves 4-6
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 4 hours

You will need
  • 600g/1lb 6oz strawberries (for juice)
  • 350g/12oz small strawberries (for the jelly)
  • 120g/4 ½ oz caster sugar
  • 5 sheets of gelatin (approx measuring 7.5 x 11cm)
  • fine kitchen muslin
  • 300ml/ ½ pt full fat milk
  • 100ml/3 ½ fl oz double cream
  • 1.2 litre/2pt jelly mould
  • Hull 600g/1lb 6oz of strawberries.
  • Tip the fruit and sugar into a pan adding a small splash of water (two tablespoons) and cook the fruit until totally soft and collapsed.
  • This will take about 20 minutes on a medium heat.
  • Blitz the berries and return them to the pan.
  • Bring the mixture up to the faintest wobbling simmer but not hotter.
  • In a separate bowl, snap the gelatin into shards and cover it with only just enough warm water to soak it.
  • Double up some of the muslin in a sieve, over a bowl.
  • Pour the contents of the saucepan slowly into the lined sieve and allow the fruit liquid to drip through of its own accord, if the latter half of the liquid stops dripping through, distress the pulp gently with a spoon to get it going again.
  • Take the gelatin out of the water and drop it in to the fruit syrup whilst it is still warm.
  • Pull the gelatin apart as you add it, this will help to eradicate lumps.
  • Whisk until all the gelatin has totally dissolved and add the milk and cream.
  • Then pour ½ of the liquid into the mould.
  • Hull the remaining strawberries then drop in 175g/6oz of whole strawberries straight into the mould and cover the top with cling film.
  • Allow the jelly to set in the fridge for at least two hours.
  • The remaining jelly may have to be warmed ever so slightly if it has started to firm up.
  • Pour on top of the set jelly adding the rest of the strawberries. Leave until totally set.
  • Turn out the jelly by briefly dipping the mould into a bowl of hot water, just to loosen the sides.
  • Then holding a serving plate on top of the mould, quickly, but delicately flip it over.
  • Remove mould and serve.
Recipe and photo credits- Seasonal Berries

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Sweet Potato Ripple Ice Cream...

  • 200ml milk
  • 200ml cream
  • 150g sugar
  • 4 egg yolks
  • 150g sweet potato jam
  • Place the milk and cream in a heavy base pan and bring to the boil.
  • In a separate pan whisk together the egg yolks and sugar until light and fluffy.
  • When the milk and cream has boiled, pour over the eggs and mix well for a couple of minutes.
  • Leave to cool down before churning it in an ice cream machine.
  • When the ice cream is almost ready, add the sweet potato jam to obtain the ripple effect.
  • Remove from the machine and place in the freezer.

Want to make some Sweet Potato And Ginger Jam ?

Guest post Credits-  Love Sweet Potatoes

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Good Natured Banana Split...

Serves 4


  • 100g dark chocolate
  • 25g butter
  • 25g dark muscovado sugar
  • 1 tbsp Golden Syrup
  • 4 Good Natured Ban-tastic Bananas, peeled and halved lengthways
  • 500ml tub of vanilla ice cream (or flavour of your choice)
  • 125g raspberries
  • 75g Blueberries
  • 50g pecan nuts, chopped


  1. To make the chocolate sauce, gently melt together the chocolate, butter, sugar and Golden Syrup – stir until it is smooth.
  2. Place a cut banana on each plate then place two scoops of ice-cream in the middle. 
  3. Sprinkle over the raspberries and blueberries, then pour over the chocolate sauce.
  4. Sprinkle with the chopped pecan nuts to serve.

Guest Post Credits- Good Natured Fruit

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Silent Sunday....

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Valentines Recipes for Made with Love...

Rocker feller oysters with bacon

Matt's Recipe For Made With Love…..

  • 12 oysters – shucked. Loosen the oyster in one shell and discard the other.
  • Lay then on a baking tray lined with rock salt
  • 75g butter
  • 1 small onion – finely chopped
  • 150g fresh spinach – wilted and then chopped and drained of all water
  • 5 rashers of streaky dry cured bacon – chopped and fried until crispy
  • 25g grated parmesan cheese
  • 50gm natural breadcrumbs
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • Melt the butter in a frying pan and add the onion – cook gently for 5 minutes.
  • Add the spinach and mix well. Season with some salt and pepper.
  • Divide this mixture amongst the oysters.
  • Top with the crispy bacon.
  • Mix the parmesan, breadcrumbs and the parsley together and then sprinkle this over the top.
  • Heat your grill to high and place the oysters underneath – and cook until bubbling and golden brown
Chocolate mess (recipe by Lotte Duncan)

This has been named Chocolate mess, perhaps because it’s not the prettiest of puddings. What it is though, is a tribute to store cupboard ingredients and the ability to make grown men weep with joy when they eat it!

As it’s so quick to make, you don’t really need to assemble it in advance but it will keep quite happily for a couple of hours if you want to be organised and make it ahead of time.

Serves 8

  • 200g/7oz dark chocolate, broken into pieces
  • 200g/7oz milk chocolate, broken into pieces
  • 1kg carton readymade (county next to Cornwall!) custard
  • 250g bag amoretti biscuits, crushed
  • 4 tablespoons dark rum, amaretto or Tia Maria (optional)
  • 570ml/1 pint double cream
  • 2 milk chocolate flakes, broken up
  • Place the dark and milk chocolate pieces in a heatproof bowl and melt it in the microwave or over a pan of simmering water.
  • Leave to cool for 5 minutes.
  • Warm the custard gently in a saucepan and stir in the melted chocolate and mix well.
  • Using individual serving bowls crumble a few amoretti biscuits in the bottom of each bowl.
  • Drizzle with a good dash alcohol.
  • Add a layer of chocolate custard over the top.
  • Add another layer of crushed biscuits (reserving a few for the top), more rum and then the rest of the custard.
  • Lightly whip the cream to the same consistency as the custard.
  • Using a large metal spoon, gently fold half the crushed chocolate flakes into the cream.
  • Spoon this over the custard.
  • Sprinkle with the remaining chocolate flakes and the remaining crushed amaretti biscuits.
Matt's Recipe For Made With Love

Hollywood’s Kiss and Tell Martini

  • 3 parts Champers
  • 2 parts vodka
  • 1 part Pom pomegranate juice
  • Squeeze of lime.

  • In a shaker mix ice, along with vodka, lime and Pom juice.
  • Shake vigorously so it froths.
  • Pour into martini glass.
  • Top with a little champagne and garnish with a pomegranate seeds
  • Can be poured into a flute if you like the look of it instead.

Recipe and photo credits- Food Network

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Ice Cream Bombe....

The alternative Christmas Pudding-makes a stunning centre piece this desert has the definite wow factor....

 Serves 10-12

You will need
  • 200g dried fruit (sultanas, sour cherries, cranberries, blueberries)
  • 6 tbsp brandy or dark rum (optional)
  • 2 tbsp dark brown sugar
  • 350ml double cream
  • 300g Rachel’s Greek Style Bio Live Natural Yogurt
  • 100g Rachel’s Low Fat Vanilla Bio Live Yogurt
  • 200g frozen berries (raspberries or mixed summer)

  • 200g cranberries, fresh or frozen
  • 100g caster sugar
  • 1 tbsp cornflour
  • 2 tbsp water

  • Soak the dried fruit with the brandy and dark brown sugar and leave overnight.
  • If you are short of time microwave the fruit on high for 2-3 minutes.
  • Line a 2 litre pudding basin with clingfilm with enough overhang to cover the top of the pudding.
  • Whip the cream and yogurts to soft peaks, add the frozen berries and stir.
  • Add the soaked fruit, mix well.
  • Spoon into the pudding basin, push the mixture down and level off the surface.
  • Ensure the clingfilm covers the top.
  • Place in the freezer overnight or at least for half a day.
  • Before serving remove from freezer and allow to thaw a little at room temperature.
  • Invert the basin onto a serving plate and tip over to release.
  • You may find a palate knife useful to ease out the edges.

  • You can decant by dipping the basin in a larger bowl of warm water, hold for 30 seconds and release.

To make the sauce
  • Place the cranberries and caster sugar in a sauce pan and gently heat until all the sugar has dissolved.
  • Make a paste with the cornflour and water and gradually add this to the cranberries and sugar.
  • Allow to thicken and then remove from the heat.
  • Pour the sauce over the bombe before serving and allow to trickle down.

Per serving
  •  323kcal, 
  • Protein 2.4g, 
  • Carbs 35.2g, 
  • Fat 17.3g, 
  • Sat Fat 10.7g, 
  • Fibre 2.8g,
  • Sugar 33.0g, 
  • Salt 0.0g

Cost per serving
  • :£0.76p
Recipe and photo credit by-  Rachels

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Angel Delight Ice Cream Mix Review....

Did you know Angel Delight now made Ice Cream mix?

Well it's not hit the shops yet but they have just launched it on Facebook .They have been giving thousands of free samples out and encouraging people to suggest recipe ideas with a chance for the winner to win a Ice cream van for the day.

Looks like they have ran out for the minute but keep checking back to see if they reopen the giveaway and competition.Just in case they do here is my entry....

Just got to try the  Vanilla Ice cream mix ....
Simply pour 150ml of chilled fresh milk into a bowl and add the Angel Delight ice cream mix.Use an electric whisk for approx.5 minutes until the mixture has doubled in volume.Then if you want to you can add your favourite extras.pour into a suitable freezer box and freeze for a minimum of 4 hours.

    Contains Natural colours & flavours...

                 We made

              Toffolate Delight

                            What you need
                1 packet of Angel Delight Ice cream mix

                       150 ml chilled fresh milk

               1 small packet of chocolate big button

                             Toffee sauce

                     Whisk the milk and the ice cream mix
                                until it has doubled in size.
              Add a 3rd of the mixture into a freezable container.
                      Sprinkle a 3rd of the chocolate buttons
                   in and squeeze some toffee sauce over.
              Repeat twice more with the mixture and the extras.
                      Freeze for a minimum of 4 hours...

Then wait a few minutes serve and enjoy....

Over The Rainbow Delight

What you need....

1 packet of Angel Delight Ice Cream Mix

150 ml cold fresh milk

Jelly babies(as many or as little as you like)
Cut into 4

Squeezable jam

before freezing

Whisk the milk and ice cream mix until it has doubled in size.
add half the mix to a freezable container.
sprinkle jelly baby's that have been cut into 4 Pieces all over and
squeeze some jam over.
add the last half of the mixture over and arrange the jelly babies into
a rainbow pattern.
Freeze for a minimum of 4 hours...

before freezing
Serve and enjoy...

We all love the taste and enjoyed making our very own ice cream.Already thinking of new ideas on what to put into our next one can't wait for it to hit the shops. All 6  of us liked the toffolate one the best....

Some great things to add in EXTRA ..

Peanut butter
Toffee sauce
fresh fruit
chocolate chips
chocolate sauce
What else can you think of?

I have always been a fan of Angel Delight whipped deserts as I remember have them as a kid my favourite was Strawberry. I was very pleased to be able to try the new Ice cream mix,being very into ice cream at our house this is a great idea for making your own added ingredients into some great flavours.

If its successful it will hit the shops in 2012 so follow them on Facebook and keep you eyes peeled for a free sample to try ....
They are also on Twitter letting you know where they are giving out free samples

Angel delight sent me this free to try and review for my honest opinion
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Ice-Cream ...

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