Cookies and cream

  Pear Ice Cream 🍐🍦 A creamy, fragrant ice cream that lets the pear really shine. Ingredients 4 ripe pears, peeled, cored and diced 100 g sugar 1 tbsp lemon juice 250 ml heavy cream 150 ml whole milk 1 tsp vanilla extract Pinch of salt Method Put the pears, sugar and lemon juice in a saucepan. Cook over medium heat for 10–15 minutes , until very soft. Blend until completely smooth. Let cool. Stir in the cream, milk, vanilla and salt. Chill the mixture for at least 4 hours , preferably overnight. Churn in an ice-cream maker according to its instructions. Transfer to a container and freeze for 2–4 hours for a firmer texture. Nice variations Add poached pear pieces for little bursts of fruit. Add cardamom for a sophisticated pear-cardamom ice cream. Add crushed walnuts or hazelnuts . For a pear-and-cheese dessert, serve it with a little Gorgonzola or blue cheese . A drizzle of honey works beautifully too. No ice-cream maker: Freeze...

 Here’s a simple banana tart with caramelized bananas and a crisp pastry base. 🍌 Banana Tart Ingredients 1 sheet shortcrust pastry or pâte brisée 4 ripe but firm bananas 50 g butter 70 g brown sugar 1 tsp vanilla ½ tsp cinnamon 1 tbsp lemon juice Pinch of salt Method Heat oven to 180°C . Line a tart pan with the pastry. Prick the bottom with a fork and blind-bake for 10–12 minutes . Slice the bananas lengthwise or into thick rounds. Melt the butter in a pan. Add brown sugar, vanilla, cinnamon, lemon juice, and salt. Cook for 1–2 minutes until syrupy. Arrange the bananas over the partially baked pastry. Spoon the caramel mixture over the bananas. Bake for 20–25 minutes , until the pastry is golden and the bananas are caramelized. Cool for 10–15 minutes before slicing. Lovely additions: a little dark chocolate, toasted walnuts/pecans, coconut, or a thin layer of pastry cream underneath the bananas. For an especially French-style version, se...

  Clarified butter is butter that has been gently melted and separated from its milk solids and water. The result is a clear, golden cooking fat with a rich buttery flavor. How to make it Put 250 g butter in a small saucepan. Melt it over low heat . Let it gently simmer. White foam will rise to the top. The water evaporates and the milk solids sink to the bottom. When the butter looks clear and golden, remove it from the heat. Strain it through a fine sieve or cheesecloth into a clean jar, leaving the solids behind. Yield: roughly 180–200 g clarified butter from 250 g butter. Why use it? Higher smoke point than ordinary butter. Excellent for pan-frying fish, chicken, eggs, potatoes, and steak . Gives food buttery flavor without the milk solids that can burn easily. It keeps considerably longer than regular butter when stored properly. Clarified butter vs. ghee: clarified butter is usually strained after the milk solids separate; ghee is cooked longer...

  🍋 Classic Lemon Tart A crisp buttery pastry crust filled with a smooth, intensely lemony custard. Ingredients For the crust 200 g flour 100 g cold butter, cubed 70 g powdered sugar 1 egg Pinch of salt For the lemon filling 3 eggs 150 g sugar 120 ml fresh lemon juice — about 3 lemons Zest of 2 lemons 120 g butter, melted Pinch of salt Method Make the pastry: Rub the cold butter into the flour, then mix in powdered sugar and salt. Add the egg and mix just until a dough forms. Flatten, wrap, and refrigerate for 30 minutes . Roll out and press into a 23–24 cm tart pan . Prick the bottom with a fork. Blind-bake at 180°C for about 15 minutes with baking paper and weights, then remove the weights and bake another 5–8 minutes , until lightly golden. Make the filling: Whisk eggs and sugar. Add lemon juice, zest, melted butter and salt. Mix until smooth. Pour into the warm crust. Reduce oven to 160°C and bake for 15–20 minutes , until the...

  Tuna Casserole A cozy, creamy tuna-and-pasta bake with a crispy cheese topping. Ingredients — 4–6 servings 300 g pasta, such as egg noodles, penne, or fusilli 2 cans tuna, drained 1 small onion, finely chopped 250 g mushrooms, sliced 2 tbsp butter or olive oil 2 tbsp flour 500 ml milk 100 ml cooking cream 1 tsp Dijon mustard 100–150 g grated cheddar or Emmentaler Salt and black pepper ½ tsp garlic powder ½ tsp dried thyme ½ cup breadcrumbs 2 tbsp grated Parmesan, optional Method Cook the pasta in salted water until just al dente. Drain. Sauté the vegetables: Heat butter or olive oil and cook the onion and mushrooms for about 5–7 minutes. Make the sauce: Add flour and stir for 1 minute. Gradually whisk in the milk, then add the cream. Simmer until thickened. Stir in mustard, garlic powder, thyme, pepper, and about half the cheese. Combine: Add the pasta and tuna to the sauce. Fold gently so the tuna doesn't completely disappear. ...

 Leftover cake can become something completely different rather than just eating it slice after slice. 🍰 🍓 Easy ideas Cake trifle: Layer cake cubes with custard or whipped cream and fruit. Cake parfait: Crumble cake into a glass with yogurt, berries, and a little honey. Cake pops: Crumble cake, mix with a little frosting, roll into balls, and chill. Ice-cream cake: Layer cake pieces with softened ice cream and freeze. French toast: Dip thick slices of firm cake in egg + milk and pan-fry gently. Bread-pudding style cake pudding: Cube stale cake, pour over custard, and bake. Strawberry shortcake: Toast cake slices lightly and top with strawberries and cream. Chocolate dessert cups: Layer chocolate cake, chocolate pudding, and whipped cream. Cake crumble: Break it into chunks and bake until crisp; use it over ice cream or fruit. Cheesecake base: Crush dry cake and press it with melted butter to make a dessert crust. If it's getting dry Don't th...