One Step No Churn Ice Cream with Salted Caramel Baileys

Honestly this ice cream recipe is so easy that it barely makes a full post, I just need to shout it from the rooftops so that everyone can hear.

You don’t need an ice cream maker, you don’t need to stir it part way through the freezing process, it really is One Step No Churn Ice Cream. My other half loves his Baileys or Irish cream liqueur. Just to be clear, this post is not sponsored or endorsed and I haven’t been paid mega bucks *I wish!* to endorse any brand. It’s purely his treat and this salted caramel version was screaming out to be poured into this creamy ice cream.

The quantities I have included in the recipe below make enough for 4 tubs of this gorgeous ice cream. If you want to make for fewer people then it’s still perfect if you half the quantities and make less.

The addition of the alcohol does make it a bit smoother and easier to scoop. Can you make it without the alcohol?…Sure, there are so many varieties to choose from. Salted Caramel syrup without the liquer part will be just as tasty.

One Step No Churn Ice Cream with Salted Caramel Baileys

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5 from 4 votes

One Step No Churn Ice Cream with Salted Caramel Baileys

Prep Time

5 mins

freezing time

5 hrs

Probably the easiest ice cream you will ever make. The most delicious too! This will make 4 medium tubs similar to the luxury brand ones from your local supermarket.

Course: Dessert

Servings: 16

Author: mainy - myrealfairy

Ingredients

600 ml Double Cream
390 g Condensed Milk Sold in cans
3 tbsp Salted Caramel Baileys Irish Liqueur Or supermarkets own brand

Instructions

This is a one step recipe....
Place all of the ingredients into a mixing bowl, whisk until soft peaks are formed.
Pour into a suitable freezable container with a tight fitting lid. Place in the freezer for 5hrs or more.

Recipe Notes

Ready to eat after 5hrs of freezing. Lots of different flavours to choose from. Experiment and enjoy!

Mainy

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Sausage, Greens and Beans Pasta – Guest Post

Sausage, Greens and Beans Pasta With a Simple Professional Twist

This hearty, one-dish meal involves a pasta making method frequently used by professional chefs—yet it’s simple enough for weeknight dinners. In this recipe, the pasta is partially cooked in water and then finished in a glossy parmesan sauce. And although the recipe calls for rigatoni, you can easily substitute any type of large tubular pasta.

Buy dry cannellini beans in bulk to save money, and cook large amounts of them at a time, freezing small portions for use in other recipes (or more sausage, greens and beans pasta!). If you prefer the convenience of canned beans, use a 15.5-ounce can instead—just make sure to rinse and drain them first.

You can use any type of Italian sausage in this recipe: loose or links, sweet or spicy. If you opt for link sausage, remove and discard the casings before frying the meat. Note that there is also flexibility in the liquid and greens used, with options for either white wine or broth and kale or escarole. Swiss chard works well, too, and adds some fun color to the dish.

We recommend using a Dutch oven for this recipe, though any heavy pot with high sides will do. Just don’t use your pasta pot—you’ll need that too! Remember to reserve the cooking liquid after boiling the pasta, as you will need this for the sauce. Instead of pouring the pasta into a colander, use a large slotted spoon or a spider, if you have one, to transfer the pasta from one pot to the other.

Enjoy!

Serves 4

Ingredients:

1/3 c. olive oil
½ tsp. dried rosemary
8 oz. Italian sausage
1 ½ c. cooked cannellini beans
¼ c. dry white wine or broth
12 oz. rigatoni
8 c. chopped kale or escarole
¾ c. finely grated parmesan
Salt and pepper
2 tbsp. unsalted butter

Directions:

Fill a large pot with water and put on the stove to boil.
Meanwhile, heat half the oil in a large Dutch oven or heavy pot, then add the sausage and fry until browned and fully cooked, about 8–10 minutes.
Transfer the sausage to a plate using a slotted spoon.
Add the pasta to the boiling water and cook 3 minutes less than what the package calls for.
While the pasta cooks, add the remaining oil along with the beans and rosemary to the Dutch oven. Cook over medium-low heat for about 5 minutes or until browned in spots, tossing the beans and mashing some with a wooden spoon.
Remove half of the beans and place on the plate with the sausage.
Add the wine or broth to the Dutch oven, bring to a boil, and cook until nearly evaporated.
Transfer the pasta to the Dutch oven (reserve cooking water).
Add the kale and 1 cup of the pasta water. Cook while tossing with tongs until the kale is wilted, pasta is al dente, and sauce has thickened, about 4 minutes.
Add an additional ¼ cup of pasta water. Sprinkle in ½ cup cheese, tossing gently until you have a glossy sauce.
Add more pasta water as needed to achieve desired consistency.
Season with pepper and salt, if desired, then add the butter and toss until melted.
Stir in the sausage and reserved beans.
Serve warm with parmesan cheese sprinkled on top.

Guest Post Author’s Bio:

Melissa is a freelance writer and food blogger at recipe-barn.com. She is very passionate about cooking, creating and sharing unique recipes or just simply cooking good food. Melissa has also developed an interest in a variety of other things including healthy diet and traveling in new places around the globe to experience different cuisines and learning different cultures.

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Easy Bake Chocolate Florentines

These Easy Bake Chocolate Florentines biscuits are so delicious that I actually made two batches before I managed to get the pictures of the finished article because I forgot on the first night and by the next day they were nearly all gone!

If you have not had a Florentine before, then they are thin biscuits made with nuts and cherries and normally coated with chocolate on the flat underneath side. They are slightly crisp on the edges and then a fabulous chewy centre awaits!

I now coat half of the batch with chocolate and I leave half uncoated and I kid you not, they are both gorgeous.

The full recipe and directions are below and some handy photos here to reassure you of what it should look like at each stage.

Easy Bake Chocolate Florentines — The mixture as it should look just before baking.

It is best to temper the chocolate and I have written a quick reference post on how to do this the easy way if you are a home cook like me.

5 from 1 vote

Easy Bake Chocolate Florentines

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

These super elegant Florentines are a perfect easy bake which produce the most delicious crispy, chewy, mouth-watering biscuits.

Course: Sweet Treat

Servings: 24

Author: mainy - myrealfairy

Ingredients

50 g Butter
50 g Demerara sugar
50 g Golden syrup
50 g Plain flour
50 g Flaked almonds
25 g Glacé cherries
200 g Dark chocolate

Instructions

Preheat your oven to 180°C/350°F/Gas Mark 4.
Prepare your baking trays with parchment paper/grease proof paper for baking
Add the butter, sugar and the golden syrup to a small saucepan and heat gently until the butter has melted.
When this has melted down, remove from the heat and add the flour, glacé cherries and flaked almonds.
Mix well with a large wooden spoon.
Using a teaspoon, put one level teaspoon onto the baking tray and space 6 spoonfuls evenly over the baking tray. Space well as the mixture spreads during baking.
Bake for between 8 and 10 minutes, or until golden-brown. Let them cool on the baking trays before transferring to a cooling rack to cool down completely.
Melt the chocolate and temper using the method from my link. On the flat side of the florentine, spread a little melted chocolate until it is evenly covered. Wait 30 seconds and using a fork or the tip of the teaspoon, create a zig zag engraved effect in the chocolate.

Recipe Notes

Only use a teaspoon per biscuit as they spread more than you think!

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How to Temper Chocolate the Easy Way

When I made my first recipe which needed me to temper the chocolate I was quite intimidated by the process and didn’t go too much further. Suffice to say that I had alot of split, grainy chocolate melting disasters!

So after doing some further research and trialing easy tempering methods I want to share the method that I use all the time now, with you.

Tempered chocolate has a glossy appearance to it and will have that snap to it that sounds just right. there is a science behind tempering chocolate which involves heating to the right temperature so that when the chocolate is heated and the fat molecules go out of alignment they need to be realigned correctly or the chocolate will ‘bloom’. This is when the chocolate looks grey and grainy and not as appealing as the glossy look we should go for. I’m sure there has been a time when you have left a chocolate bar in the car and it’s got warm and melted. The texture it then goes when it firms up is never quite the same is it? That’s because it has gone out of temper.

I use the method of heating in a heatproof dish over a pan of simmering water. I tried the microwave methods but I didn’t get on with it and prefer having more control by using the pan method.

Make sure the bowl can sit in the pan without touching the water. Also, the bowl must be kept very dry and not let any water inside.

Tempering Method

From a large bar of dark chocolate with a cocoa content of between 50-70%, break off three quarters of the bar and chop into small chunks.

Place these in the bowl and over the pan of simmering water.

Over the next 1-2 minutes these will melt.

When they have melted, take the bowl off the heat and stir quickly.

Put in the remaining chocolate.

Stir in continuously until it is all melted.

That’s it, you are now ready to dip or spread your chocolate onto your tasty treats.

If you love chocolate recipes as much as I think you probably do then have a look at my Ultimate Chocolate Brownie Recipe and my Chocolate Vegan Cake.

Enjoy and let me know what you think! I’d love to hear your ideas too.

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Bumper Giveaways Christmas Gift Guide – Part 3

Hello there and here I am with even more great christmas ideas and also another fab giveaway. This post is looking at stocking fillers and quirky ideas that you may not of seen before. It’s great to see a real look of surprise on peoples faces when you give them something, I think you’ll find these fit the bill!

You can also see my Bumper Gift Guide Part 1 and Bumper Gift Guide Part 2 where there are a more ideas and giveaways.

Splat

SPLAT ethically and scientifically, develops and manufactures professional oral care solutions for the whole family.

I bet you haven’t see anything like this before, it’s a Gold Toothpaste which is fluoride free. Splat Special Gold Toothpaste consists of Diamond Powder and Gold particles, developed specially to create a beautiful smile and maintain a healthy mouth. £16.95 This is the sort of present for a princess with a liking for the luxurious things in life! How cool!

This Blackwood Charcoal Toothpaste contains a cutting-edge combination of active ingredients that remove plaque formations and prevent them from re-occurring. Charcoal, the ingredient that gives Blackwood its black colour, whitens, absorbs smells and removes stains to leave teeth feeling fresh and clean. Juniper extract promotes gum health. The toothpaste significantly and safely whitens teeth, fights plaque buildup and maintains long-lasting fresh breath. £7.95

Magic Oral Care Magic Oral Care Foam for oral care on the go. Perfect for your child’s school bag or lunch box after those snacks, lunches and drinks, as it protects from tooth decay for when your little one is out and about. Doesn’t have a mint flavour as some kids don’t like it. £5.95

Oral Care Foam – the adult version of the foam for busy people on the move. This one has a mint flavour and is to be used after food and drinks, convenient for travelling (50ml bottle) and especially loved by people who wear braces. Helps to protect against tooth decay and keeps your breath fresh. £5.95

splat_uk_official

splat.uk

You can win a bundle of 1 of each of the toothpastes featured here today. This is a great prize and I wish you the best of luck.

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Galleoneers

Discover a cuisine each month with Galleoneers‘ exciting recipes from around the world. Learn about geography and explore new cultures with arts & crafts, fun and educational activities related to the month’s cuisine.

The recipe box comes with a free membership to the Galleoneers Cooking Club. That means subscribers receive by email a free eBook.

I have got a 3-month recipe box subscription box in the giveaway today from Galleoneers, how good is that?! Such a super prize and a great introduction to the range. See lower down for the giveaway.

The Recipe Box contains the following:

1. One 24-page Fully-illustrated Recipe and Activity Book that includes

• 3 child-friendly recipes for a full-course meal (Note: alternative substitutes for those with dietary restrictions are provided through the Galleoneers Cooking Club)

• Every recipe step is classified by age and cooking skills level

• Culinary lessons and kitchen learning aids for kids

• Cultural information, infographics and country trivia related to the month’s culinary theme

• Arts and crafts activities related to the month’s culinary theme

• Educational activities related to the month’s culinary theme

2. Kitchen tools and gadgets for your child to keep

3. Some of the food ingredients to be used in the recipe

4. Grocery shopping list (also emailed in advance)

5. Welcome letter to grown-ups

I love the idea of this gift as it’s such a creative present to give. So many different skills are used which will keep our younger ones entertained. You do have to carry out a fair bit of it with them but that too is great as its a bonding experience without any of the pressure of getting anything ready. Most of this is taken care of by Galleoneers!

Here we go for the giveaway of a 3-month recipe box subscription despatched by Galleoneers

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TowelUP

TowelUp© is the brainchild of Hannah who was fed up of her towel falling down every time she walked from the shower to the wardrobe, simple as that! It has taken much research, time and effort to create what she hopes is a solution to that problem for men, women and children alike.

Have you ever been caught short with your towel falling down? I never used to worry about this when I was young free and single but as I’ve grown up and either shared houses or been travelling it became a bit of a thing that I didn’t want to be worrying about. Yes, you can wrap it round you and tuck it in but there is always that risk of it falling! TowelUp© will keep your towel securely in place for as long as you need it to and costs just £3.99 for one or £6.99 + P&P. It simply slides over where you wrap your towel around you body and hey presto you are ready to move around! These are great for stocking fillers and they are a really different present to give.

Sweet Hearts

Lice are a hazard of the children going back to school in my experience so it’s good to see products that can help out with that. Also when my son was alot smaller he had longer hair which goes beautifully and curly the longer it gets. With the 2 in 1 – Detangler & Head Lice Defence Spray you can use it for detangling and styling. If your child does then come into contact with an infested head, the strong head lice repellent will deter them from even thinking about spreading. The detangler and head lice spray has Fragonia, Neem and Tea Tree oil which puts of the bugs but doesn’t smell horrid like some can.

The SweetHearts Hair Detangler Spray has been created by Beth Belshaw alongside Denise McGowan of Evanji to make a detangler that is soft enough to be used daily, yet leave hair feeling light and shiny. It is made from ethically sourced ingredients and is free from synthetic chemicals & parabens. Sweet hearts hair design have a strict no animal testing policy so you can rest assured when you are buying them that this has been upheld.

Follow on here @sweetheartshair

Visit on here sweetheartshairdesign

I would love to know which ones have really grabbed your attention. Have you seen any of these products before?

The Best Butternut Squash Recipe

I like to try all the different vegetables on offer and this week I had an organic box delivery which had a great Butternut Squash nestled inside.

I wanted to make the most of what I could do with it so I have devised the best butternut squash supper recipe I can imagine which is great for all the family.

Luckily my boys and OH love their food and will try all the different dishes that I come up with. My eldest son loves sweet potatoes and I think that the butternut squash looks very similar. They have had it before but not like this, being made the star of the show!

The Best Butternut Squash Recipe — Quartered and with the seeds removed

4.8 from 5 votes

The Best Roasted Butternut Squash Recipe

The Best Butternut Squash Recipe

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

The Best Butternut Squash Recipe. Great for all the family to enjoy.

Course: Main Course

Servings: 6 people

Author: mainy - myrealfairy

Ingredients

1 Butternut Squash
1 tbsp Olive Oil
Salt and Pepper To personal taste
200 g Quinoa
50 g Parmesan Cheese

Instructions

Slice the Butternut Squash into 4 or 6 slices depending on how large it is.
Place on a baking tray with lining paper
Sprinkle on the olive oil
Add salt and pepper to taste
Roast in the over for 40 minutes
Cook the Quinoa for the required time depending on pre cooked or part cooked.
Take the Butternut Squash out of the oven and immediately grate over the parmesan cheese.
Serve straight away with the cooked Quinoa.

Recipe Notes

Tastes great with shredded cabbage!

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I’d love to know that you think of this supper dish and if you are a fan of butternut squash.

If you like easy, delicious recipes then I think you will love my Easy Focaccia Bread. Try these two together and wow your friends and family.

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Cucumber, Gogi Berry and Quinoa Super Salad

Today I’ve got a packed post filled with a vegetarian recipe, pictures from the garden and stories of what we grew. It’s an eclectic mix that I’d love you all to enjoy.

Like most of us I am usually busy and on the go, either to work, dropping the kids off of having to run some errand or other. I love it like that, it keeps me busy and happy. What I do have to remember is to eat well and I like to make sure that all of us at home have good food to keep us fueled up and healthy.

We grew cucumbers on our patio garden this year and have been amazed at how well they grew and how huge a cucumber plant actually gets, it’s massive. They took ages to germinate but once they got going they grew so fast. I have been using them fresh off the plant and really enjoyed creating new dishes for them to go in.

The additional ingredients today have been supplied by Indigo Herbs who sell organic and quality assured products. They have a huge range of foods with which they wish to inspire and motivate you on a journey to a healthier lifestyle. I spent ages on the site looking at all they have on offer including; natural health guides, superfoods, wholefoods, herbal teas, aromatherapy and lots lots more.

This Cucumber, Gogi Berry and Quinoa Super Salad that I am going to be showing you today is just the ticket to give a boost to your body that will help set you up for the rest of the day.

The Protein packed Tricolour Quinoa Grains are a great wheat free alternative to rice or pasta and I’m sure you’ll agree they give it a wonderful burst of colour.

I love the sprinkle of pine nuts at the end. These nuts have a beautiful sweet flavour and are soft to bite into. If you have any left over from the packet then you can use them in my carrot tops pesto sauce which can be set aside for later in the week. Pine nuts are actually the seeds from the pine tree and they contain a wealth of antioxidants, including vitamins A, B, C, D, and E.

The recipe is vegetarian, vegan and super healthy!

5 from 1 vote

cucumber, gogi berries and quinoa super salad

Cucumber, Gogi Berry and Quinoa Super Salad

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

A Vegetarian and Vegan Recipe

Course: Main Course

Servings: 4

Author: mainy - myrealfairy

Ingredients

1 Medium cucumber
50 g Gogi Berries
150 g Tricolour Quinoa Grains
1 Tablespoon Organic Pine Nuts
Half Teaspoon Coarse Pink Himalayan Salt
1 juice Lemon
50 ml Rapeseed Oil
1 Clove of Garlic - minced

Instructions

Rinse the quinoa grains, place in a saucepan with double the amount of water. Bring to the boil and simmer for 15 minutes.
While the quinoa is cooking, chop your cucumber into big chunks
Mix in the gogi berries
Add the salt
Mix together the lemon juice, Rapeseed oil and minced garlic.
When the quinoa is ready, place in a large bowl and pour over the lemon, oil and garlic dressing while it is still warm.
Mix in the cucumber and gogi berries.
Sprinkle with pine nuts

Goji Berries 150g. Organic Royal Quinoa Grains 1kg. Organic Shelled Hemp seeds 250g

Disclaimer: I was supplied the ingredients by Indigo free of charge to use in my recipe. Everything you see is an honest view and use of the products and I was delighted by the products as you can see!

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Plantain and Mango Curry – Easy and Delicious

When I was travelling I enjoyed the taste and versatility of Plantain. If you have not come across or cooked with it before it looks like a large banana which it is but this type needs to be cooked before being eaten.

In this recipe I have paired it with mango and onion for a fruity light curry. I prefer a mild curry and my other half likes something with a bit more kick to it. This dish is perfect if you want to turn up the heat, just add more crushed chillies sprinkled on top as a garnish and then everyone is happy!

Plantain and Mango Curry

Prep Time

10 mins

Cook Time

32 mins

Total Time

42 mins

A Fruity Curry which can be made to suit all levels of heat. A great source of energy and vitamins.

Course: Main Course

Cuisine: Worldwide

Servings: 4 people

Author: Mainy - myrealfairy.com

Ingredients

2 Plantains
1 Tin of Mango in syrup
1 medium Onion
1 teaspoon Turmeric
1 teaspoon Cumin
2 cloves of Garlic
0.5 teaspoon Dried crushed Chillies
2 cups of water
2 tablespoons Rapeseed Oil

Instructions

Place the oil in a large frying pan with the spices and garlic
Cook for 2 minutes
Add the onions and cook on a low heat for 5 minutes
Add the Plantain and fry for 5 minutes
Add the water and cook for a further 15 minutes on a low heat
Add the mango and cook for 5 minutes

The plantain takes longer than you would think to cook, it’s generally treated like a vegetable more than a fruit. You can cut it lengthways thinly and gently fry for a tasty snack.

The dish looks really vibrant when it is cooking. When the onions and plantain are just softening then it’s the time to add the mango with its syrup.

When serving, try it with a garlic yogurt dip. Place a small tub of unsweetened yoghurt in a bowl. Add 10 mint leaves – finely chopped. Then add 2 cloves of garlic that have been minced through a garlic press.

Sit back and enjoy! Let me know how you either like the idea – or – if you have tried it please send me a picture.

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You never guess what… It’s Holiday Time!

Yippie, it’s now just around the corner, in just a jiffy we’ll be jetting off for a week in the sun! Fingers crossed on the sun bit but I’m hopeful, optimistic and downright determined that it will be sunny so that these legs can turn from flour white to bronzed ~~turkey~~ goddess!

via GIPHY

It can’t come too soon, it’s been a busy year so far and I know when work and the whole juggling aspect of my chosen lifestyle gets a bit much. The kids, my mum and I will be going for the sun and my OH will be heading to the mountains for his visit home. We always have a break this time of year then we do the family holiday around the end of the summer holidays.

I’ve enjoyed having some more guest posts on the blog recently there’s a wonderful banana pancake recipe that has a twist. I have also been experimenting and have developed a vegan chocolate cake that has gone down a treat at home. I am so pleased that I found this outlet of blogging and I thank you for reading what I come up with to share. Every visit is appreciated so much.

I will also be sharing my gardening adventures shortly. The patio vegetable garden is coming on a treat and we recently had our first lettuce on our dinner table, it was a big whoop whoop moment for me! Watch out snails, these are not for sharing!

it's holiday time — A small lettuce but with a big heart:)

I am hoping to write some poetry while I am away. I have had ideas swirling around about some topics that are dear to me. To be honest I just haven’t had the head space to be able to concentrate on them. Too much going on and no quiet time. Another reason why the break is going to be so good.

All of these will be available on the blog in the next week. I look forward to seeing what you think to the latest adventures in the myrealfairy household.

I’ve also seen this great blog takelessons.com which provides classes and you can search thousands of teachers for local and online lessons.

If you have enjoyed this post and my blog, I would love it if you would nominate me in the BiBs 2017 Bloggers Awards in the categories:

Fresh Voice

Family & Lifestyle

Click here to vote http://www.britmums.com/nominate-for-the-bibs2017/

Details you will need are…….

Blog Name: myrealfairy.com

Blog URL: http://www.myrealfairy.com

Email: fairyqueen@myrealfairy.com

Twitter: @myrealfairy