Making/baking with the sister 2 by Kevin

  Michelle arrived early Wednesday morning, I had just gotten back the evening beforehand. I had to get everything ready that night! So we had a bit of a busy morning. We got right to it..we went for breakfast. Then went looking for biscuit cutters. Then we decided to start getting ready. We got around to making 3 things.

























Whiskey Marmalade Cake for Silke & Patsy, with icing by Kevin

So I stayed in a wonderful woman house in Galway named Patsy, Silke of Corleggy Cheeses was also there! So I promised them dinner and dessert for one of the evening I was there. So I decided that they'd appreciate this cake. So..i've used 'so' alot in this post.


What you'll need:

for the cake

  • 150g unsalted butter, softened
  • 100g caster sugar
  • 100g light brown sugar
  • Zest of 2 organic unwaxed oranges, plus juice of 1 orange
  • 3 large eggs
  • 14 teaspoon salt
  • 75g of whiskey marmalade
  • 175g self-raising flour

for the icing

  • Juice and zest of ½ orange
  • seeds of ½ vanilla pod
  • 100g or so of icing sugar

Preheat oven to 180°C/gas 4, Butter a 1kg loaf tin and line with baking paper.

Beat softened butter with both sugars in a large bowl till very pale and fluffy. Add orange zest and mix. In a jug crack in eggs break the yolks up a little with a fork. Slowly begin adding eggs to the butter mixture, beating till it's fulling incorporated.


Add the orange juice, salt and marmalade and mix very well. Sift flour over the top and mix just enough to combine. Scrape the bottom and sides of the bowl to make sure you've gotten all the butter. Give it one final mix and spoon into the tin.

Bake for about 45min. Remove from the over and allow to cool for 10min in the tin. Once removed from the tin leave to cool on a rack.

While it's cooling make the icing. In a jug, whisk together the orange juice, zest, vanilla seeds and icing sugar (about 1 tablespoon at a time till it's slightly thick)

Pour over the top of the cake and let it run down the sides.

...wrap it nicely and bring to Galway on a train the next day.


Vanilla Ice-cream by Kevin

So this was what we began with this morning and it was the last thing to leave the kitchen this afternoon. I like making ice-cream. I make it a good bit. I also fail at making it a good bit. Some of the reason I fail:

  • I have an electric hob.
  • I can not control the heat being applied to the base of my pot correctly.
  • My fridge sometimes doesn't like to chil items I give it.
  • I don't own a thermometer.
  • I like failing?
  • I like scrabled eggs that taste of vanilla?

Well anyway, I decided it'd be best if we started off with a nice simple one for Michelle sometine she could build from change and tweak for whatever reason she wants. I've been trying over the past few months to instill in Michelle the idea that everything you use in the kitchen as far as ingredients are concerned should be the best. Should be fresh. Should be seasonal and such. From her salt and pepper to the milk we use in the making of the icecream. I wanted a good full fat milk. So what better than the best milk you can buy in the centre of Dublin,so we popped up to Sheridan's on South Anne St and grabbed a 1ltr bottle of Teirnan Family's Raw Milk. We were ready. I was nervous. Michelle wanted a sandwich.


What you'll need:

  • 250ml full fat milk
  • 250ml double cream
  • 2 vanilla pobs
  • 5 egg yolks
  • 100g sugar

With a sharp knife split the vanilla pods in half and scrape out the seeds. Put the milk, cream and vanilla seeds and pods into a heavy saucepan. Warm gently till just below boiling point, pop it off the heat and leave covered to infuse with the vanilla for about 15-20 minutes. In the mean time whisk the egg yolks with the sugar. Gradually add the warm mixture to the egg/sugar mix till it's all added. Return the saucepan to the hob and cook over a low hat stirring constantly. What you want to happen is the custard coats the back of your spoon. On a low heat and being terrified as I always am making this, it might take a while. I go from points of joy with the smell of vanilla floating around to anger and holding my hand back from uping the heat. Just take your time. Rush it and it over heats you'll have scrambled eggs.







Pour everything into a large bowl and chill.

Today I left this to chill for about 3 hours while we baked the rest of our things. I would normally leave it up to 8 hours. I made sure the mix was shallow so it would chill quickly.

I went and collected my freezer bowl. With the kitchenaid freezer bowls they have to be in a freezer for at least 15 hours prior to using them.

**TIP** Do not pour your mixture into the freezer bowl before starting the mixing. It's cold in there and it'll just freeze and cause a few issues **END OF TIP**

I poured my mix in as the arms were turn and waited. I can see were this tune of "I scream, you scream" comes from. It took about 25min before it started resemble ice-cream. I left my mixer on the slowest speed. After about 35min I was happy wit how it looked. Took it out, tasted. Was happy with how it tasted. If you have any left after making this just pop it in a box and leave it in the freezer.