Corlea’s Hollandaise Sauce in a blender

Ice cream cake

Ice cream cake1 Ice cream cake2 Ice cream cake3tt

1 package chocolate wafers
2tbsp margarine
About 1L of fairly plain ice cream (I used vanilla with a butterscotch ripple)
1 bag of frozen strawberries
3tbsp instant coffee with a few drops of hot water
A 9″ store-bought spongecake
1 cup whipping cream
4 heaped teaspoons sugar
1 teaspoon vanilla extract
1 dark chocolate bar

First, I made a crust of the crushed wafers and melted margarine. I pressed it into a 9″ springform pan and put it into the freezer while getting the next step ready. And I think if I make this again, I’ll line the pan with plastic wrap first to keep it all contained.
Then I poured the hot water over the coffee just to dissolve it, and mixed about 1/2 of the ice cream into it. That formed the first layer of the cake, so spread it over the crust and put back in the freezer. The coffee helps to overcome all the sweetness.
Then blend half the pack of strawberries into a puree and marble it through the first layer of ice cream before it sets fully. Make sure to marble it through (first or second layer, doesn’t matter), because if it forms a layer of its own it freezes to a solid layer and is difficult to eat. At this point, it needs a good while in the freezer to set well.
Then I spread the other 1/2 of the ice cream over that. Next, I simply put the cake over the ice cream as the next layer. My mom-in-law suggested that the cake can easily be drizzled with a few drops of sherry, and I think that would be delicious.
Then I chopped the rest of the strawberries into bite-sized pieces and set aside. I whipped the cream and put the sugar and vanilla into it, then mixed the strawberries into it. That formed the top layer and went back into the freezer.
After about an hour, I melted the chocolate and drizzled it over. Then it sat in the freezer overnight.

Source: Corlea Smit‎  made it up from what I had

Butternut and Broccoli Soup

Butternut and Broccoli Soup    tt

1 Medium butternut (remove pips cut into squares with the skin)
1 Medium broccoli (cut into pieces)
1 Medium onion (cut into pieces)
1 Cube chicken stock (1/2 litre of boiling water)
Little bit of olive oil to fry the onions
Fresh cream

Fry onion pieces in olive oil till light brown.
Add butternut, broccoli and chicken stock. (chicken stock must cover all the veggies)
Cover pot with lid and simmer until the veggies are soft.
Remove from heat.
With a blender mash all the veggies.
Add half a cup (or more) of fresh cream according to taste
Add salt and freshly ground black pepper.
Simmer again for a few minutes until all the ingredients have cook through.
If the soup is to thick you can add a bit more water.
Serve as a starter or main dish with toasted french loaf
Garnish with a dot of cream and a sprig of parsley (optional)

NOTE: I forgot to mention that the broccoli can be replaced with granny smith apples 2-3 grated apples core removed!

Source Liz Oberholzer Barnard
Also made by: Rubina Shaw

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