Tim Ryan C12

Tim Ryan C12 collection

Stunning and glamorous

One of Ireland's true Fashion talents

Available through Browns London

........ and I am not sure, sadly if it is currently stocked in Ireland

Crab Apple Ice cream

 This year's crop of Crab Apples was not as prolific as last,

but still there were quite a few

I thought about what to do with them

Last year I made Crab Apple Jelly

and while it was delicious the truth is we still haven't worked our way through it all

So inspired by this post 

I poached my crab apples 

and used the syrup to make 

Crab Apple Ice cream

I added yoghurt to my Ice cream mix 

which gives it an added depth of flavour

and I particularly love yoghurt

You can use any basic ice cream mix you like 

and simply swirl in the syrup at the end

I wouldn't really call this a recipe

more like a bunch of stuff that you throw in the ice cream maker until it tastes good.....

If you don't have an ice cream maker then you may want to use another method that adds more air prior to freezing

This one looks particularly good

although I haven't actually made it 

I saw Mary Berry make it last week 

and it looked easy, simple and delicious

To Make the Crab Apple syrup

Place the Crab Apples in a sauce pan

(I left the stalks on because they look pretty and also because it makes them easy to pick up )

cover with equal parts water and sugar

simmer until you get a thickish syrup and the crab apple skins start to split

(about 5 min)

You can keep the Crabapples in some of the syrup in a jar in the fridge 

to serve alongside the Ice cream

RECIPE (If you can call it that)

250g of cream

250g of yoghurt( I use Greek)

Icing sugar to taste

5 TBSP crabapple syrup

combine and pour into ice cream maker

when it is ready 

place in a tub and swirl in about 5 more TBSP of the syrup 

there you have it

Crab Apple Ice cream

No Knead Bread

I have never posted a recipe for this Bread before because well

I felt the blogosphere was inundated with them 

But

I have been asked for the recipe so many times 

and I always add my additional changes

meaning I then have to write out the instructions

That I am finally succumbing and posting the recipe and method.

If you have never heard of Jim Lahey's No Knead Bread.........

WHERE HAVE YOU BEEN?
and if you have never made it

then I cannot urge you enough to get out a bag of flour and get baking.

This is so so simple and I tell you it changed my life!!

Strong words, you say

Well after living in New York for 10 years I moved myself and family to a small village

in the middle of Ireland.

Being a lover of food and cooking I romanticised about 

growing vegetables, baking scones, making jams and chutneys

....... and well, really all those dreams came true....

What I had not anticipated was that there were things I would miss

That recipe calling for a pinch of Zatar...... hmmmm

a dash of Sumac........

a fresh baked flaky croissant and of course that Artisan bread that is 

served in every one of my favourite NY eateries

slightly sour with a thick chewy crust........

Well, when I first read about this bread in US Vogue at 11pm at night

 I upped out of my bed ran downstairs in my barefeet and nightie and got cracking

The next day, as I said ...... it changed my life.

Suddenly I felt like we had a little bit of NY here in my kitchen

Friends visited and I baked this bread

and wallowed in their oohs and aahs 

"You really made this?"

This Bread gave me more confidence in the kitchen

It encouraged me to venture into yeast territory

A strange and foreign terrain that I had never before explored with success.

(and just to add I still have a temperamental relationship with)

So, if you have never tried baking bread 

if you are scared of yeast 

if you love bread

if you live in a rural area where it is hard to source a good artisan loaf

....... then this is the bread for you 

NOTES: you will be cooking this bread 18 hours after you start 

so decide when you want to eat it and count backwards

you will need a cast iron crock pot with a lid 

like a le creuset 

you want a 6-8 qt pot

RECIPE

3 cups (430 grms ) flour (you can use bread flour but it is not essential)

1 1/2 cups (345 grams) warm water

1/2 tspn dried yeast 

1 1/4 tspn salt

METHOD*

Add water to flour, yeast and salt

mix together to form a wet dough

cover with cling film 

leave at room temperature for 16-20 hours 

an hour before you are ready to bake turn your oven on full 

which is usually somewhere around 500f or 250c

Place bottom of crock pot in oven to heat up 

after 45 mins to an hour carefully remove your pot 

throw in the dough

sprinkle with a little flour

place lid on 

put in oven and bake covered for 30-40 mins

remove bread from pot and place in oven to bake for a further 10 - 15 mins

you will need to play around with your own oven a bit to figure out what works best 

but this should be a good guideline for most 

remove from oven and allow to cool completely before cutting

Best eaten on day it is baked

except if you are toasting

it will keep as toasting bread for up to a week

*I have adapted the method from the Jim Lahey way as I found it didn't really make a difference if you took the dough out and folded or didn't 

This way is much simpler but if you wish to try the original then you can find it HERE

This month on Instagram

My recent life on 

INSTAGRAM

Life has become very full

very busy 

It is exciting and I will let you all know what I have been up to very soon

Unfortunately though it means I have less time to spend updating the blog

I am however still very active on 

Follow @helenjamesdesign

Creamy Fudge

This is incredibly creamy and delicious

Very simple to make but you must follow the instructions 

paying special attention to timing 

INGREDIENTS

1lb caster sugar

4fl ozs milk

1 tsp salt

1 Can condensed milk

1 tsp vanilla essence

METHOD

line a 6" x 9 1/2" tin with parchment paper

Place the sugar and milk in a heavy bottom saucepan 

stir on medium heat for 2 mins until sugar is dissolved

( stir a little longer 30 seconds, if sugar is still grainy)

Add salt and condensed milk and let it start to bubble

Stir constantly bubbling mixture for 7 mins

it should be a light butterscotch colour

if you feel it is still pale stir for 1 minute longer 

but keep watching so it doesn't burn

gently stir in vanilla essence

**NOW THIS IS MOST IMPORTANT**

pour into bowl and allow to cool for 5-6 mins

when cooled whip for 1-2 mins until thick and creamy 

quickly pour into tin to set

if it starts to set mid pour 

place a sheet of grease proof paper on top and press down to smooth it out

leave to set 10 mins

turn out and cut into squares

this will keep in an airtight container for a good few days

**whipping the mixture while it is still hot will make the fudge grainy and sandy

also transferring it to a clean bowl before you whip it helps cut down on the risk of graininess

if you follow thos 2 instructions you shouls get thick and creamy fudge**