Showing Tag: "ice" (Show all posts)

Apple cranberry galette with vanilla ice cream

Posted by Bake Club on Sunday, September 26, 2021, In : desserts 

The finale of my French week is a galette - a freeform fruity pie for dessert. But you can also have it for breakfast and lunch! It's important to keep the pastry cold so chill it before rolling out, and chill the whole pie for half an hour after you put the filling in, while you're heating up the oven. Apple and cranberry is a great combo but feel free to use whatever mix of ingredients you have on hand - pear and walnut, apple and dried apricots or prunes, apple and berries, fresh stone fru...


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Honey maca ice cream

Posted by Bake Club on Thursday, December 5, 2019, In : desserts 

I decided to make a dairy-free ice cream from scratch, and that included the almond milk. The xanthan gum really helps to make the ice cream smooth and creamy. When you make almond milk you have almond pulp left over, so I'll also post two recipes to use up the almond pulp.

200g almonds
500ml water
1/2 c honey
1 tsp maca powder
1 tsp vanilla extract or paste
1 tsp xanthan gum

If you have an ice cream make, put the bowl in the freezer for at least 24 hours.
Soak the almonds in a bowl of water for at l...
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Vegan neapolitan ice cream

Posted by Bake Club on Monday, December 17, 2018, In : desserts 


This is my go-to recipe for dairy-free ice cream. I went all out and made three kinds for neaopolitan thrills.

Vanilla ice cream:
2 cans coconut cream
1 tsp vanilla extract (use vanilla bean paste for extra yummy flavour and looks)
1/4 c maple or rice syrup
pinch salt

Blitz all the ingredients in a blender then transfer to an ice cream maker and churn for 10-15 min. Pour into a litre container and freeze. If you don't have an ice cream maker you can just freeze for a couple of hours then blitz agai...

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Puffed rice crispie bars

Posted by Bake Club on Tuesday, March 20, 2018, In : slices 

Quick and easy party food/lunchbox fillers.
Makes 24 squares
1/2 c tahini
1/3 c sweetener such as rice syrup, coconut nectar, maple or honey
1/2 tsp vanilla extract
1/4 tsp salt
4 c brown puffed rice crispies (you can also used puffed millet)
1/2 c activated buckwheat, optional

Line a brownie tin or 20x20cm cake tin with baking paper.
In a large bowl mix the puffed rice and buckwheat. Melt the rest of the ingredients in a small saucepan. Pour over the puffed rice and mix quickly to coat every grain. P...
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Cinnamon swirl ice cream

Posted by Bake Club on Monday, December 11, 2017, In : desserts 

I usually make coconut cream-based ice cream but this one is made from cashews. Can be made with or without an ice cream maker. It's from Elizabeth Stein's Eating Purely (Skyhorse Publishing, 2015).

1 c raw cashews (soaked for 24 hours, drained and rinsed)
1 tbsp vanilla extract
1/2 c non-dairy milk (I used homemade almond)
1/2 c coconut oil
1/4 c rice malt syrup
1/4 c maple syrup
1 c water
pinch sea salt

Cinnamon swirl:
3 tbsp maple syrup
1 tsp cinnamon

Blend all the ingredients except cinnamon swirl in...
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Super Size Me 3 – Chez Panisse Special Edition

Posted by Frances Chan on Wednesday, April 27, 2011, In : food blog 


Chez Panisse - climb the stairs to food heaven

Now that our US tour has come to an end, I can say without a doubt, that nothing surpassed our dining experience at Chez Panisse in Berkeley, San Francisco.

Owner and organic/slow food guru, Alice Waters, first saw a MAU performance in Venice in 2003 and has been a supporter ever since. Eight years later, we perform in her town and she graciously invited us to lunch at her famous cafe and restaurant, founded in 1971. When the ni...


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Super Size Me 2 – I heart San Francisco

Posted by Frances Chan on Friday, April 15, 2011, In : food blog 


Spring blossoms in Union Square

What a joy to spend eight days in SF and NOT have a bad meal! First lunch off the plane was at friends Nick and Sabrina’s place in the Castro for homemade lentils and tortillas with all the trimmings – fresh avo, salsa, rice, chutney. It replenished our stomachs and our souls. Then Nick whipped up a Trader Joe’s brownie batch and even used vegan buttery sticks – moist and chocolatey.


Nick and the ingredients of his bodacious brownies

We...


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Baked Mushroom Risotto - one of Frances' fave meals

Posted by Bake Club on Tuesday, September 7, 2010, In : savoury 

No more slaving over a hot stove waiting for risotto rice to cook! Bake it!

2 T olive oil
1 onion, chopped
2 garlic cloves, drushed
300g button mushooms, sliced or mix of dried porcini mushrooms that have been dehydrated and fresh shrooms
2 tsp thyme leaves or 1 tsp dried thyme
2 c arborio rice
5 c vegetable stock
grated parmesan
bunch of spinach leaves if you wish

Preheat oven to 200C. Heat large frying pan and add oil. Add onion and garlic and cook for 1 min. Add mushrooms and thyme and cook for 4-5 ...
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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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