Q My son is allergic to dairy products. Could you suggest a recipe for strawberry ice cream that does not have milk in it?
A What’s a childhood without ice cream! Here’s a recipe with coconut cream that’s just as creamy and delicious.
Preheat the oven to 180°C. Hull and quarter 800g of fresh strawberries. Place the pieces in a roasting pan and sprinkle over 3 tbsp of brown sugar.
Toss to mix well and then roast the strawberries for about 30 minutes or until they’re bright red and caramelised. Leave at room temperature to cool and then mash roughly.
Now remove them into a bowl and refrigerate until completely cool. Start preparing the ice cream by placing 2 egg yolks and 5 tbsp sugar in a double boiler over a medium heat.
Whisk vigorously until the sugar melts completely. Now add 1x400ml can of coconut cream and continue to whisk until the mixture is warm and thickened. Take it off the heat and add 1 tsp vanilla paste. Mix, pour into a freeze-proof container with an airtight lid and freeze, stirring every 2 hours or until the mixture solidifies. Serve topped with fresh strawberries.
Q I love spinach. Please share a recipe that I can either prepare as a wholesome salad or as a side for meat.
A Here’s a recipe that works as a warm salad or goes really well as a side to grilled fish.
Whizz one thick slice of bread in the food processor until it forms coarse crumbs. Crush a clove of garlic, and toast 25g of pine nuts. Now heat 1 tbsp olive oil in a frying pan over low heat. Add breadcrumbs, garlic and season with salt and pepper. Toss until breadcrumbs are golden. Transfer the mix into a small bowl and keep aside.
In the same frying pan, add the toasted pine nuts and 50g raisins. Stir until warmed through. Now add 250g baby spinach. Cook until wilted and there’s no moisture left in the pan. Transfer the cooked spinach into a serving bowl and sprinkle the crispy breadcrumbs over. Serve immediately.