With Wimbledon in full swing, punnets of rosy red strawberries and dollops of fresh cream are on everyone’s mind. If you fancy something even more decadent then this is the recipe for you. Take the staple item of strawberries, ramp up the cream element by using ice cream and then add in some cheeky chocolate sweets and you have a knickerbocker glory that we’re sure would suit Murray’s needs after a tricky match.
Tub of lovely vanilla ice cream (Our favourite is Mackey’s!)
– Start off by chopping up your Mars bars into chunks and then place in a bowl over some simmering water. Stir occasionally until it’s completely melted and becomes like a paste.
- Meanwhile bash up the Malteasers a little and wash and chop the strawberries into quarters.
- Back to the Mars bar sauce. Add in the cream and mix together until it all becomes smooth and pourable.
- Find some suitable bowls/glasses. Scoop some of the ice cream into the bowl, sprinkle over the Malteasers, top with some strawberries and then trinkle over the lovely sauce.
art, bacon, cake, chocolate, cookies, Dschwen, eggs, food, graphic, ice cream, instagram, macaroni cheese, match, milk, pair, pantone, print, salsa, strawberries
Now that Summer is truly on its way we thought it was about time we made another summery treat to share with you. Over the weekend to get us up and going in the mornings we made our peanut butter, chocolate and banana milkshakes!
You can add ice-cream for extra coolness but the frozen banana itself usually generates enough cool creaminess. These are just delicious – try for yourselves…
1 dessert spoon of drinking chocolate powder
1 heaped tablespoon of peanut butter
2 spoonfuls of vanilla ice-cream
- The night before you want to make your milkshakes, slice the bananas, pop them in a plastic bag and freeze them over night
- When you want to make your milkshakes, blend all over the ingredients in a blender, except for the ice-cream
- Then add the ice-cream for extra coolness, if desired.
By Melodie Walter
bubbles, Campaign, coral, fashion, handbags, ice cream, megan collison, Mulberry, pastel, scallops, sorbet, spring/summer, tim walker, Under the sea
Some foods just go perfectly together, like cookies and milk, jelly and ice cream, macaroni and cheese….
So we were excited to see these clever pantone prints from graphic artist Dschwen, who clearly knows a thing or two about perfect food pairs!
It’s an ongoing project, so check out #pantonepairings.
What’s your favourite?
Every season there’s always anticipation to see what the the bods at Mulberry come up with for their new season campaign, and S/S was no exception. We were definitely excited to see the images of their beautiful ‘Under the Sea’ theme popping up all over the internet.
Shot by the infamous Tim Walker, the campaign has his signature whimsical-feel stamped all over it and the gorgeous Megan Collison stars as the Mulberry mermaid who can be seen perching on shimmering coloured coral with the brand’s iconic handbags.
We’ve fallen head over heels for the yummy pastel shades and can’t wait to get our hands on some of the pieces…. in our dreams!
As we are well into September; it is only fitting that we use two of the month’s best produce: apples and blackberries! If you venture out you may spot some wild blackberries ripe for picking – or alternatively go to a local farm and pick your own! Some homemade blackberry ice-cream allows us to cling on the to the end of summer and the hot spiced apples in pastry give us the warming comfort that we need to adjust to the months ahead…
2 tbsp dark brown soft sugar
For the ice-cream *Warning: you will need to make this 24 hours in advance at least!*
- Whisk together the eggs and sugar in one bowl and in another whisk the double cream until stiff peaks form
- Pop the blackberries into a food processor until all the fruit is pureed
- Combine the whisked eggs and sugar and cream in one bowl
- Pour the puree into a fine mesh strainer and allow the juice to drain into the combined ice-cream mixture and push any remaining liquid through with a spoon
- Mix together and put into a polythene container and freeze for 24 hours
- Peel apples and remove the core; rub the peeled apples in 1 tbsp of the dark soft sugar
- Cream together the butter, the rest of the dark soft sugar, cinnamon, almonds and lime juice and put in each of the apple cores; then place them in the fridge to chill for an hour
- Roll out the pastry and cut into four squares and wrap around the apples separately
- Mix the egg and caster sugar together and coat each apple in pastry with the glaze
- Place in the oven for 35 – 40 minutes
- Serve with a scoop of blackberry ice-cream and fresh blackberries – note: must be served hot!
- Let the spice and warmth on your taste buds savour the sweet taste of early Autumn…
By Melodie Walter
So it seems like summer is starting to get underway here in the UK (not that we want to jinx anything!) and here at Cellardoor HQ we’ve been starting to think of yummy treats to help cool us off – and this yummy frozen strawberry dessert
is one of our faves!
500g (1lb 2oz) strawberries, hulled – plus a
few extra (whole), for decoration
2 egg yolks
1tsp vanilla extract
200g (7oz) caster sugar
400ml double cream
biscotti, to serve
- Line a loaf tin or small brownie pan with non-stick baking paper.
- Halve the strawberries and crush with a potato masher to make a chunky purée.
- In a large glass or heatproof bowl, add the eggs, yolks, vanilla and sugar.
- Place over a saucepan filled with 1 inch of water. Using an electric whisk, beat the mixture over the simmering water for 4 minutes. Remove and continue to whisk until thick, frothy and completely cool. – Whip the double cream and fold into the egg mixture along with half of the strawberry purée.
- Spoon some of the strawberry mixture into the bottom of the tin and then cover with ¼ of the semifreddo. Cover with more of the purée and repeat until it’s full.
- Freeze covered for 4-6 hours until frozen. When ready to serve, cut into thick slices or spoon out with an ice-cream scooper.
- Serve with little biscotti and extra strawberries.
So following on from our ice cream filled post yesterday and whilst basking in the glorious sunshine this afternoon (which is set to stay all weekend yay!) we got thinking. Us Cellardoor girls like nothing better than to cool off with something yummy (preferably in a bikini by the pool!) so we’ve come up some delicious treats that will not only taste great and cool you down, but are good for you too!
|You will need: 3 or 4 bananas and some lolly sticks
Firstly cut the bananas into bite size chunks and push the lolly sticks into them. Then place them in the freezer with a freezer proof dish over them for a couple of hours or until frozen.
Then serve! If you’re feeling a little more adventurous, why not try adding your own toppings by dipping your bananas into some melted chocolate or syrup (be quick – it sets quite fast!) and then into dry ingredients of your choice. We like hundreds and thousands!
Perfect for all those wonderful long summer days we’re looking forward to!