Ice cream cones


RECIPE: I’m a bit short on time this week so I wanted to make something quick that still tested me. I settled on making ice cream cones for dessert, and this recipe was perfect. It’s another recipe with US measurements, but thankfully the author has also provided weights in grams, which makes the whole process much easier. It was very easy to follow, with good results. I made a half quantity for four cones and it still worked fine. I added melted chocolate to the bottoms to stop the ice cream melting out the bottom.

COMPONENTS: I used a stand mixer to combine the egg whites, sugar etc. I stirred in the flour and melted butter by hand, and it all worked as described in the recipe. I found that I had to let the pan cool for a few minutes in between cones so that the batter didn’t set before I was able to roll the pan to spread the batter thinly. In a hot pan you end up with a thicker cone, which is trickier to roll. I melted about 40g of dark chocolate in the microwave in 10 second bursts, stirring until it was a good consistency.

ASSEMBLY: Don’t try this recipe if your fingers are super-sensitive to heat, because you have to roll the cone straight out of the pan – there is no time to wait. They roll easily, and then you hold it to the bench for a minute to seal the edge. I dropped a dollop of melted chocolate down the cone on the inside, and then dipped the outside of the bottom in the chocolate and smoothed it around the tip to get a good seal.

IMPRESSION: I love this! It was so easy and quick and a nice little treat to have after dinner!

Recipe from Gemma’s Bigger Bolder Baking


Bacon and Onion Roly Poly


RECIPE: I’m part of a wonderful (closed) Facebook foodie group and one of the members posted this recipe, which looked like something my husband would enjoy. This roly poly is a savoury variation on a suet pudding. I couldn’t find suet (!), so substituted Copha (vegetable shortening) based on a recommendation online. I was using up leftover Christmas ham, so substituted that for the bacon, and added mushrooms. I spread about 2 tbs of chutney over the pastry before adding the filling.

COMPONENTS: I’m not sure if I measured it out wrong, but my dough was extremely wet and wouldn’t come together properly, so I added more flour (maybe another half a cup) until the dough was only slightly tacky instead of sticky. Because of all the handling, the dough became smooth when it was supposed to be just combined and rough-looking. This didn’t seem to affect the end result.

ASSEMBLY: Once I got my dough looking close to right, it was easy to roll out and spread it with the chutney and filling. Rolling it was also fine but I wonder whether it would crumble while rolling if it hadn’t been my smoother version? I tucked it in at the ends, and even after baking I had a perfectly smooth finish, with no cracks or leaks. I added an egg wash to get a nice finish on the crust.

IMPRESSION: To stop the filling getting soggy you have to keep it fairly dry. This means that the overall result is on the dry side and it really needs to be eaten with gravy or sauce. It was tasty country style home cooking, but I found it heavy on the bread and light on the flavour. I think I’d rather stick to less dough and more filling. My husband seemed to like it, and it travels well as a work lunch that can be heated up in the microwave.

Recipe from The Pie Patch