Pittwater Life January 2017 Issue
Locals' Guide - 101 Things To Do. Simple Plan On Preserving Pittwater.
Locals' Guide - 101 Things To Do. Simple Plan On Preserving Pittwater.
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Food <strong>Life</strong><br />
Ice creams to help bring<br />
the temperature down<br />
Don’t you just love <strong>January</strong>! Days spent at the beach... lots<br />
of yummy salads, seafood and barbecues. But with the<br />
summer sun comes the need to lower the body temperature<br />
- cue this month’s raft of easy-to-make ice creams and<br />
‘popsicles’. Plus, turn the page for a great recipe for Fish Tacos<br />
using the ever-popular and in-season mango! Happy New Year!<br />
with Janelle Bloom<br />
Food <strong>Life</strong><br />
Recipes: Janelle Bloom Photos: Benito Martin & Steve Brown; thanks to Perfection Fresh for use of Calypso Mango images<br />
Coconut<br />
watermelon<br />
popsicles<br />
Makes 12<br />
½ cup white sugar<br />
1 cup coconut water<br />
2 tbs lemon juice<br />
¼ (1.5kg) seedless<br />
watermelon, peeled, coarsely<br />
chopped<br />
1. Stir the sugar, coconut<br />
water and lemon juice<br />
together in a small<br />
saucepan over low heat<br />
until the sugar dissolves.<br />
Increase heat to high. Boil<br />
gently for 5 minutes or until<br />
the syrup thickens slightly.<br />
Set aside to cool.<br />
66<br />
2. Meanwhile, blend or process<br />
the watermelon until<br />
smooth. Strain through a<br />
fine sieve into a jug. Add the<br />
coconut syrup.<br />
3. Pour into 12 x 125ml (½-cup<br />
capacity) popsicles molds.<br />
Insert the sticks, freeze<br />
overnight.<br />
Adult Version: Pop the<br />
popsicles into a glass of chilled<br />
Rose.<br />
Frozen pina colada<br />
Makes 8<br />
1 litre pineapple juice<br />
200ml white rum<br />
1 cup coconut milk<br />
¼ cup finely chopped palm sugar<br />
JANUARY <strong>2017</strong><br />
1 cup ice cubes<br />
1. Place the pineapple juice,<br />
rum, coconut milk and palm<br />
sugar in a jug. Mix well.<br />
Pour into a large snap lock<br />
bag and freeze overnight.<br />
2. Pour half the frozen<br />
pineapple mixture into a<br />
blender with ½ cup ice.<br />
Blend until well combined.<br />
Pour into a jug and repeat<br />
with remaining pineapple<br />
mixture and ice. Serve<br />
immediately.<br />
Rocky Road<br />
ice-cream wafer<br />
sandwiches<br />
Makes 8<br />
200g good quality dark or<br />
milk chocolate, chopped<br />
16 ice-cream wafers<br />
1 quantity caramel Rocky<br />
Road ice-cream (see below)<br />
Cocoa powder or drinking<br />
chocolate, to serve<br />
Caramel Rocky Road ice-cream<br />
2 litres vanilla ice-cream (blue<br />
ribbon brand)<br />
500g premium vanilla custard<br />
(Pauls brand)<br />
200g pkt marshmallows,<br />
chopped<br />
1 cup peanuts, chopped<br />
caramel fudge sauce<br />
395g can sweetened<br />
condensed milk<br />
2 tbs Golden Syrup<br />
50g butter, chopped<br />
1. For the caramel fudge<br />
sauce, combine the<br />
condensed milk, Golden<br />
Syrup and butter in an<br />
8-cup capacity heatproof,<br />
microwave-safe Pyrex<br />
bowl or jug. Microwave,<br />
uncovered for 3-4 minutes<br />
on High/100%, whisking<br />
every minute until light<br />
golden and thickened<br />
slightly. Set aside to cool<br />
for 10 minutes.<br />
2. Line base and side of 8cm<br />
x 26cm (8-cup capacity)<br />
loaf pan with baking<br />
paper. Remove the icecream<br />
from the freezer<br />
and spoon into a large<br />
bowl, set aside to soften<br />
(not melt completely).<br />
Stir in the custard. Stir<br />
the marshmallows and<br />
peanuts into the icecream<br />
mixture until<br />
just combined. Pour<br />
over warm fudge sauce,<br />
quickly swirl through the<br />
ice-cream. Spoon into loaf<br />
pan. Cover tightly with<br />
plastic wrap and foil then
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