DON’T Buy an Ice Cream Maker ~ Be One! Make Delicious Ice Cream Without a Machine


I know a way of making the best ice cream that is quick, easy and doesn’t need an ice cream maker or any mashing or stirring as it freezes. It is also hugely versatile - I have made everything from vanilla to … well … anything my heart (or my customers’ hearts) desired.  

My real man, being a bit of a health freak, always has double cream for his breakfast, with his porridge or cereal, so I buy 600ml every week. Well imagine my horror when putting away the new shopping I found that he hadn’t finished the last lot.  Slacker! 

So it being so gloriously summery I made Maple Syrup Ice Cream which is a piece of **** aka very easy. 

Maple Syrup Ice Cream

Maple flavoured syrup, such as Lyle’s Maple Flavour Golden Syrup for instance, is even sweeter than pure – you will need a little less and your ice cream will not be quite so refined, my dear, but still very good indeed.


500ml double cream
200g condensed milk
120ml pure maple syrup OR 90ml artificial

~   Whip the cream till thick.
~   Fold in the condensed milk
~   Fold in the maple syrup.
~   Freeze.

I am very partial to salted roasted nuts especially pecans so when I have a bag of mixed nuts I always eat these first and appreciatively.  For my own serving of this ice cream I added a few coarsely chopped pieces of pecan – divine combo!

I then felt suddenly inspired so popped out and got some more cream and created two more ice creams, it does keep well, so why not?

Sautéed Peach and Brown Sugar Ice Cream 

Serves 2-3 people, can easily be doubled.

I absolutely love the little sweet white flat peaches, called Doughnut Peaches, available at this time of year. I have one every day for breakfast with Greek yogurt, nutty granola and a drizzle of honey - lucky me.  I did a small experimental batch of this ice cream, making it up as I went along. Here are the details ...

5 or 6 not too ripe doughnut peaches – coarsely chopped (no need to peel first)
30g butter
50g light brown sugar
a drip or two of vanilla extract
250ml double cream
100g condensed milk

~   Sauté the chopped peach in the butter till very tender and maybe starting to take a little colour.
~   Stir in the sugar and vanilla and stir all together till the sugar has melted.
~   Set aside to cool completely.
~   When cold whisk the cream till stiff.
~   Fold in the condensed milk and the cooked peaches plus all their juices.
~   Freeze.

I then made ...

Preserved Lemon Ice Cream

I have a jar of Preserved Lemons in the fridge, thanks to Olives et Al – see here for all about them, I’m very impressed!  I recently had a lovely lunch of potato and sea bass salad with preserved lemon mayonnaise and that set me wondering how the lemons would be in ice cream, now was my chance!

I finely, finely chopped about a quarter of a tablespoon of the preserved lemon, folded it into the basic mixture and added a little vodka (I’m sure you understand!) as, in the absence of a sugary addition such as maple syrup a little alcohol helps a lot with the texture of ice cream (read more in my aforementioned book!).  For 250ml cream and 100g condensed milk I reckon 1 tablespoon of finely chopped preserved lemon and 20ml of vodka.

The resulting ice cream is utterly brilliant; sweet and lemony as heck with a very slight salty bite from the pieces of preserved lemon. This new recipe is a keeper for me.  


Savoury, Interesting & Peculiar Ice Creams

Perhaps because of July being National Ice Cream Month there has been a fair bit of talk on the net recently about unusual ice cream flavours so to simultaneously jump on the bandwagon and whet your appetite here’s a list of the unusual recipes in the appropriate chapter of Luscious Ice Creams without a Machine

Cracked Black Pepper Ice Cream
Strawberry Balsamic Ripple
Werther’s Original Crunch - and beyond?
Blue Cheese Ice Cream
Blue Cheese & Port Ripple
Blue Cheese and Baked Pear Ice Cream
Salty Liquorice Ice Cream
Popping Candy
Goats Cheese & Hazelnut Ice Cream
Roasted Beetroot and Chocolate Ice Cream
Smoky Bacon and (the aforementioned) Maple Syrup Ice Cream


10 (+ 2) Commandments of Cooking Well


A while ago I wrote about how important  it is to learn to cook for all sorts of good reasons; not least that once you can cook you can eat exactly what you fancy whenever you like.  

I hope these “commandments” will help …

12 Important Cooking Commandments ...

           1.   Learn to use a knife.

Get a good sized chef’s knife, 8” is just about perfect.  I very much favour the kind of knife known as Santoku but the traditional shape may work better for you. Once you are adept at using it prep time will really speed up.


Here's a useful video on how to handle a cook's knife.

With enough practice (say 30 years) you will able, like me, to slice onions like this without looking!


Whilst on the subject; do keep your knives sharp because they are safer that way!  It may seem a strange thing to say but with a sharp knife little pressure is needed and there is much less risk of the knife slipping.  Furthermore good knife skills removes the need for all sorts of kitchen gadgets and knick knacks, many of which are more than adequately replaced by said sharp knives.

           2.   Use Real Food if humanly possible (which, of course, it is)!

Use fresh fruit and vegetables (except, perhaps, peas which are actually great from frozen) whenever possible and certainly not tinned green veg, fruit, mushrooms or potatoes. Tinned beans such as chickpeas, kidney beans etc. are fine and so are tomatoes although I prefer these in a tetrapack or whatever it’s called as I don’t fancy the thought of acidy tomatoes reacting with the lining of the can. That’s not a commandment, however, just a thought.

Avoid processed stuff such as the American sliced “cheese” that goes on burgers, use butter rather than margarine, make your own salad dressing, don’t compromise on quality.

           3.   Read and understand a recipe BEFORE you start cooking it.

I haven’t got much else to say about this – just do it!

           4.   Know your weights and measures.

Recipes may well be written using metric or imperial measurements or the American cup system.  If you are not familiar with the scale used then avail yourself of Google and look it up before you start or there are several useful links under the appropriately named Conversion Charts and Help in the side bar. Maybe print off a set of conversion charts and keep them in the kitchen.

           5.   Prepare everything possible in advance. 

This is known in the trade as "mise en place" which is actually French for establishment. To us cheffy types this means having ready and easily to hand all the ingredients, ready prepared, that are needed to cook whatever is planned. This includes cut, sliced, chopped veggies, trimmed pieces of meat, ground spices, washed and chopped herbs, weighed and measured items and so on.  This then enables you to cook quickly and smoothly once started, without interruption.


           6.   Always rest meats before serving.

By this I mean roast, grilled and pan fried meats, not so much stews (although they do benefit from cooking several hours or even a day or two before serving so that the flavours can merge and develop). The reason for resting meat is that while resting the meat relaxes, becomes more tender and any juices that have fled to the middle of the meat to escape the harsh heat flow back into the relaxed protein and make it juicier. Rest roasts for up to half an hour (in a warm-ish place,loosely covered with foil), steaks and chops for 5 minutes or so in a warm place.

           7 .   Waste nothing. 

This is very close to my heart.  Even the smallest leftover, scrap or trimming can usually be turned into a garnish or cook’s treat or perhaps added to a freezer collection.   

I love cooking with leftovers, if I have a bit of that, a tad of that and a smidgen of wotsit I can usually come up with something worth eating – actually that is why I started this blog.  I've even written a book about it ~ Creative Ways to Use Up Leftovers: An Inspiring A – Z of Ingredients and Delicious Ideas.


            8.   Experiment ~ don’t be afraid of flavour.

        At dinner with friends recently I was surprised and impressed to see our host, Tony, divide his coleslaw into seven small portions to each of which he added a little something; lime juice, hot sauce, a pinch of sugar, lots of black pepper, 2 things I can’t remember and Malibu rum!  Now that’s the way to learn – respect!

          I suggest you do the same or something similar, the more you cook and eat the more you will learn about what goes with what – play with your food!  


9.    Baking is a science – don’t experiment!

Successful baking relies on chemical reaction in the presence of heat and should not be messed with unless you are very confident.  Stick to recipes here – you can, of course, play with fillings, toppings and accompaniments.


10.   Taste before serving

Season at the start of cooking (salt steaks and roasted meats before cooking, add salt to potatoes before boiling, add seasonings according to the recipe and so) on but make bloody sure to taste the finished dish at the end before serving.  This is, in fact, why so many recipes end with the instruction “taste and season”!

When at home I just bung my finger in the food and then lick it but in a professional kitchen or when cooking for others that is really, really not the way

To do the thing properly use a clean spoon each time you taste a dish OR 2 spoons; one for dipping, one for tasting OR drop a little of the food to be tasted onto the back of your hand and then lick it.  Then wash your hand.

Adjust the flavour to make you happy; maybe a little more salt or a touch of hot sauce, a pinch of sugar, a grind of black pepper or a squeeze of lemon.  Be guided by your palate.

Read lots more here about How to Season to Taste.    


11.   Serve food attractively

Not only is this more pleasing but it actually stimulates the appetite. It's not necessary to arrange a plate to look like a Picasso but I am not averse to making sure the prettiest lettuce leaf is on top, cutting a nice shape or adding a suitable drizzle. Read more about making your food look good here.

12.   Clean as you go. 

Um, I say this but, well ... do as I say not as I do! 

It is a good idea, especially in a small kitchen, to clean as you go so as to have a useable and pleasant working area. I agree with this but, on the other hand, I tend to bung it all in my large sink and then wash up in the morning.  For me the evening meal marks the end of the day and the start of relaxation time and I have never, ever regretted leaving the washing up till morning.

One final piece of cooking advice ...


24 Recipes & Ideas for Vinaigrettes

I have just spent a lovely few days with my family who I don’t see nearly as much as I’d like due to living far apart. 

My sister, Maggie, is very foodie; we have run restaurants together and she together with her husband and my oldest niece (the lovely Jenny) now as the lovely  Art Café and Cakehole

My brother, David, however is not at all this way inclined and he amused me many times with such comments as ...

“Lasagne – what’s all that about?”
“Rice – where’s the point in that?”

and my favourite, said in amazement ...

“Lettuce – why?”

He went on from this to query why anyone in their right mind would want to put “greasy oil” (of all things) on “wet tasteless lettuce” and it is this subject that I wish to address today although, knowing my bro, I don’t think I’ll convert him!


Of course people in their right mind rarely put just oil on their lettuce (although some particularly tasty evoo with a salty sprinkle can do the trick); they commonly make a vinaigrette and there is even a mathematical formula to help with this ...

3 parts oil to 1 part vinegar or other acidic 
ingredient such as lemon juice

To an extent this formula holds true but it can be varied a little to suit different ingredients or even different accompaniments for instance a slightly oilier dressing might be good if you are serving wine with the salad so that the meal is not too acidic.

A few Handy Hints and Info vis a vis Vinaigrettes

~   Probably the best way to make a vinaigrette dressing is to put the vinegar plus other ingredients such as mustard into a liquidiser and then gradually drizzle in the oil so that the mixture emulsifies, you can also do this by hand with a whisk or ...
~   A quicker and easier way is to put all the ingredients into a jam jar, seal with the lid and give it a jolly old shake. This is useful because unused dressing can be kept in the jar in the fridge and if it separates just shake again before use.
~   Having said that if the dressing is simply oil and vinegar it won’t hold together whatever you do as they don’t mix so you need an emulsifier such as a little Dijon mustard, garlic, cream, tomato paste, mayonnaise or maybe other ingredient which will not only add flavour but helps the oil and vinegar bind together.  Egg yolk is a great emulsifier but then we are getting into the realms of mayonnaise.
~   The vinaigrette will emulsify easiest if all ingredients are at room temperature.
~   Whilst in most cases olive oil is the norm and extra virgin olive oil is particularly good different vegetable oils can be used or maybe cut the richness of extra virgin with a light oil or add a touch of sesame or walnut oil as appropriate.
~   The best way to taste a vinaigrette prior to serving is to just dip a little lettuce leaf into it, shake off excess and bung it in your mouth.
~   However delicious the dressing don’t drown the salad; a light film of dressing is sufficient.
~   A simple vinaigrette containing no fresh ingredients will keep very well but if you add fresh garlic, herbs, shallot etc. then keep chilled and use within a couple of days.

Basic Vinaigrette Recipe

½ tsp Dijon mustard
1 tbsp vinegar – of your choice eg. red wine, balsamic or sherry vinegar
3 tbsp vegetable oil
pinch of salt

~   Liquidise, whisk or shake the ingredients as above.

Fairly obviously this makes a little over 4 tbsp, which is 60ml/2 fl oz/¼ cup, but make as much as you like so long as you stick to the same percentages.

Quick Additions to Vinaigrette

~   Add ½ tsp runny honey et voila; honey mustard vinaigrette – this goes extraordinary well with ham salad.
~   Mix in a little crushed garlic to taste.
~   Squeeze in some roasted garlic.
~   Mash in some black garlic – see here to read more about this fabulous ingredient. 
~   Fresh herbs – if making the vinaigrette in the liquidiser just add the herbs and they will chop right into it. Try fresh parsley in a lemony dressing.
~   Copious amounts of freshly ground black pepper – great if you use lemon juice instead of vinegar (also great if you don’t!)
~   This is an odd but good one – sauté a couple of chicken livers, crush with a fork and mix into a simple vinaigrette (or a complicated one if you prefer) to dress crunchy salad leaves.
~   Crumble in some blue cheese – particularly good with roasted garlic and black pepper too.
~   Scrape in the seeds from a fresh fig or two – lovely served with calves liver!
~   For Salade Niçoise – use lemon juice instead of vinegar and add 2 crushed anchovies and a crushed garlic or two.

In all cases, of course, taste and season before serving!

Slightly More Complicated Salad Dressings


Fresh Tomato Vinaigrette

Good with mozzarealla and torn basil, for instance.

2 reasonably large (not beefsteak) ripe tomatoes
1 tsp minced garlic
1 tbsp red wine vinegar
3 tbsp olive oil
salt, pepper and a pinch of cayenne
possibly a little sugar

~   Quarter the tomatoes and coarsely grate them, cut side to the grater, right down to the skin.
~   Stir in the garlic and vinegar then whisk in the oil (or shake in a jar).
~   Taste and season, if too sharp add a little sugar.
This vinaigrette is not a great keeper – use within a day or two.

Baked Lemon Vinaigrette

2 heavy thin skinned lemons
(heavy and thin skinned means juicy!)
½ tbsp olive oil
2 tsp honey
another 3 tbsp olive oil
salt and pepper

~   Preheat oven to 400ºF/200ºC/180C fan/gas 6.
~   Halve the lemons and put cut side up in a shallow ovenproof dish.
~   Drizzle the cut sides with the ½ tbsp olive oil.
~   Turn cut side down and bake for 25-30 minutes till just turning golden.
~   Cool and then squeeze out the juice.
~   Stir in the honey (plus any juices in the baking dish) and then whisk in the oil.
~   Taste and season.

Good additions to this are fresh herbs (parsley or thyme in particular) or a little chilli. Whatever you add, within reason, this is particularly good with seafood.

Warm Fennel Vinaigrette

half a bulb of fennel
3 tbsp olive oil
1 tbsp cider vinegar
1 tbsp lemon juice
salt and pepper
fennel fronds – finely chopped

~   Remove the fennel fronds and set aside.
~   Finely chop the fennel bulb.
~   Gently cook the fennel in the olive oil till tender and golden.
~   Cool the fennel and oil for about 15 minutes then stir in the vinegar and lemon juice.
~   Taste and season.
~   Finely chop the fennel fronds and stir in just before serving.

This is a great sauce for fish – make it in advance if necessary and re-warm gently to serve. Or serve cold as a dressing for fishy salads.

Caesar Dressing Vinaigrette

Normally Caesar Salad is dressed with a garlicky anchovy mayonnaise but here is a good egg-free alternative.  This one is best made in a liquidiser although I’m sure you can manage if you haven’t got one.

1 tbsp freshly grated Parmesan
1 tsp finely grated lemon zest
1 tsp Dijon mustard
2-3 anchovy fillets
1-2 garlic cloves
2 tbsp lemon juice
6 tbsp olive oil
salt and pepper to taste

~   Liquidise together the first 6 ingredients.
~   Gradually add the olive oil till emulsified.
~   Taste and season BUT be very careful about salt; it may not need any due to the saltiness of the anchovies.

Toasted Nut of your Choice Vinaigrette

You do need a liquidiser or food processor for this one.

60g nuts
1 garlic clove
60ml vinegar – sherry vinegar is good with nuts
180ml olive oil
salt and pepper

~   Toss the nuts in a dry pan over medium heat, shaking the pan till the nuts are lightly toasted and fragrant.
~   Put them in the liquidiser together with the garlic and pulverise them.
~   Add the vinegar and then, gradually, the oil till thick and creamy.
~   Taste and season.
~   If the mixture is too thick for your liking thin it with a little warm water.

This is not a good keeper – 2 days max.  Keep in the fridge but bring to room temperature before using.
Incidentally ~  here for your entertainment is a HUGE lettuce I bought in France a few months ago, for perspective that is my size 5 foot beside it! 


Links to other vinaigrette recipes around Sudden Lunch!


~   Pear Vinaigrette – with cider vinegar and honey this is great with blue cheese salads. 
~   Burnt Orange Vinaigrette – try with scallops!
~   Bacon Balsamic Vinaigrette – lovely on grilled lettuce!
~   Sweet Chilli Dressing  – I like this with salmon.
~   Caramelised Red Wine Vinaigrette – cheese, obviously.
~   Lemon Poppyseed Dressing – seafood. 
~   Roasted Shallot Vinaigrette  cheese and/or beef salads, for instance, or grilled steak.
~   Roasted Carrot Vinaigrette – when I made this I first served it with sea bass, but it is quite a friendly flexible sort of dressing. 

Things to do with vinaigrettes other than dress a salad ...

~   Use as a dip for raw veggies or lovely bread such as homemade sourdough - yummy!


~   Drizzle over things other than salads – maybe hummus (this confuses my brother too!) or appropriately flavoured soups.  Try a little Roasted Shallot Vinaigrette on steak or, as mentioned above, fig vinaigrette is delicious with calves’ liver
~   Sometimes a vinaigrette is good stirred through freshly cooked, and even hot if you like, vegetables – try a minty dressing with fresh peas, for instance.
~   Marinade meat or fish in a suitable vinaigrette to tenderise and flavour it.  Meats can be marinated for several hours but, in the case of fish, just a few minutes is fine – too long and the acid will actually “cook” the fish and you will have ceviche – nice, but not what you intended.

Famous Salad Dressing Quote


Anonymous (he said quite a lot of things actually!)