Freezer friendly Archives | Page 2 of 2

Chocolate honeycomb ice-cream towers

Ice-cream sandwiches

Let your creative juices run wild; use any lollies you like in the ice-cream, if they are large, roughly chop them. Make this a rocky road ice-cream sandwich by adding chopped turkish delight, dark choc chips, peanuts and coconut.

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Vanilla bean ice cream with espresso sauce

Cool 5 minutes before serving over ice cream. Note

Braised veal shoulder with white beans

This wonderful veal braise is so tender you could eat it with a spoon. You may need to order the veal shoulder, sometimes called veal blade, a few days ahead of time from your butcher. Ask your butcher to bone, roll and tie the meat for you.

Queensland macadamia ice-cream

Freshly diced mango and halved strawberries are a perfect match for this easy summer ice-cream. Note

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Vanilla goat’s milk gelato

Blood orange sorbet and ice-cream slice

This is a gorgeous way to preserve the delicate flavors and colours of blood oranges.

Christmas ice-cream bombe

Ice-cream bombe mixture needs to be prepared at least a day ahead, keep in the freezer until required. Cake base can also be prepared a day ahead, keep in an airtight container. Cover bombe with whipped cream just before serving. Note

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Lemonade ice-blocks

Delight the kids with this classic childhood favourite, home made lemonade ice-blocks.

Photographer Louise Lister and Stylist Jan Hann

Green pea soup with mint pistou

This green pea soup couldn't be easier to make, and is livened up immeasurably with the addition of mint pistou. A great light supper on a warm summer evening.

Little chicken and leek pies

Creamy chicken and crunchy celery make for a moreish filling in these bite-sized pies that are ideal for a big party. They disappear pretty fast, though, so make sure you set aside a few for later.

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Vanilla cheesecake with poached quinces

The slightly astringent flavour of quince is the perfect foil to the sweet creaminess of cheesecake, especially when doused in fresh lemon juice. This quince and vanilla cheesecake has our favourite granita biscuit base. Yum.

Thai green chicken curry

This class Thai green chicken curry, made with freshly prepared green curry paste, is a revelation; fragrant, spicy, creamy and delicious. Serve with steamed rice and lime wedges.

Lamb and black-eye bean soup

Tender, succulent lamb shanks and creamy black-eye beans together make a hearty soup. Serve with crusty bread and a liberal sprinkling of freshly chopped coriander.

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Cheese and spinach triangles

These tasty little Greek-style cheese and spinach filo triangles are delicious served with a squeeze of fresh lemon. Great as finger food or for an after-school snack.

Chicken and mushroom pot pies

The filling for these delicious little chicken and mushroom pot pies can be made a day ahead, meaning you just have to pop the pastry lid on and bake them when you're ready to eat.

Rhubarb, apple and pear crumble

The crumbles can be made in individual dishes and frozen, before baking, for up to 2 months. Note

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Raspberry toffee ice-cream cake

Pancetta and cheese muffins

You can use thinly sliced gluten-free bacon instead of the pancetta, if you like. Note

Strawberry meringue cakes

For a dairy-free version of this cake, substitute dairy-free spread for the butter and soy milk for the milk. Note

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Salmon pinwheels

The rolls are suitable to freeze at the end of step 2 for up to 2 weeks. Thaw in the refrigerator then cut into slices. Note

Passionfruit ice-cream

You can also freeze the ice-cream mixture in an ice-cream machine; follow your machine’s manufacturer’s instructions. Note

Pineapple and carrot fruit cake

You need about 2 large carrots for this recipe. This cake can be made 2 weeks ahead and refrigerated. Note

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Pink grapefruit granita with hazelnut wafers

You will need 2 large pink grapefruit for this recipe. You can also freeze the granita mixture in an ice-cream machine following the manufacturer’s instructions. Note

Pink grapefruit and rosewater sorbet

You will need about four grapefruit for the amount of juice required in this recipe. Note

Polka dot butter cake

Use small piping bags without a tube or strong plastic bags snip a tiny corner from the bag for easy piping. Prepared cake boards are available from cake decorating and craft stores; you will need one 30cm (12-inch) round board for this cake. Note

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Orange and mango granita

dairy-free gluten-free wheat-free egg-free nut-free If you have any leftover granita, leave it in the pan and cover it with foil before putting it back in the freezer. You may need to scrape the mixture with a fork again when you are ready to eat it. Note