Thursday

Breakfast: Banana crepes with maple syrup & grapes.

Going thorough a bit of a crepe phase, I am getting quite good at making them now.

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Vanilla Scented Crepes
Makes 6 large crepes, perfect for 2 people
2/3 plain flour
2 eggs
1 cup milk
1 TBS vanilla sugar (or just use 1 tsp of vanilla extract and 1 TBS sugar)
Pinch of salt

Mix all ingredients well, cover and leave to rest for an hour (you can skip this step if you are super hungry - I normally make the batter the night before so the crepes are ready to roll when we wake up).
Heat a pan and butter very lightly. Pour enough batter into the center of the pan to cover about 1/3 of its surface area then quickly pick it up and use a swirling motion to cover the rest of the pan. You may need to re butter the pan half way through. Make sure your pan is quite hot for nicely browned crepes that don't stick to the pan.

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I used to make the crepes as we ate but I soon got tired of hopping back and forth to the stove between mouthfuls so I now make all the crepes in one go, stacking them up and covering them with foil to keep them warm and supple. Supple crepes....mmMmm!

I accidentally elbowed poor G in the face this morning as he scooted over for a sleepy hug and I reacted in my sleep by doing a stretch and my elbow smashed into his nose. So the first words out of G's mouth today was "Mmmmrrrrgghhhhhh..." and mine were "Sorry... sorry....sorry....zzzzzz" lol.

G and I keep waking up just before 6am every morning, this is really unusual for me as I normally like sleeping in. I blame our camp schedule as this is the time we normally wake up when we're there.

Cooking up something green for lunch...

Lunch: Creamy broccoli soup and bread

Handmade Ice Cream

Look what I made the other night! Chocolate ice cream! Despite not having an ice cream maker and not really knowing what the heck I was doing, it came out creamy and so so chocolatey.

Here is the simple and brilliant recipe I got off my pal Geri:

Hand churned Chocolate Ice Cream

What you'll need:
2 egg yolks
150ml full cream milk
100ml cream
120g cooking chocolate, melted slightly in the microwave.
1 tsp cocoa powder ( I used Dutch processed)

Whisk egg yolks and milk inside a heavy based pot. Heat yolk and milk mixture over a low fire, stirring constantly. Do not allow mixture to boil but cook until it thickens approx 7 minutes. You can check to see by making sure it coats the back of a spoon.

Turn off the heat, add the partly melted cooking chocolate into the yolk mixture and stir till it completely dissolves. Add cocoa powder and mix well.

Pour chocolate custard through a metal sieve into the cream and allow ice cream custard to settle to room temperature before freezing.

After approximately 45 minutes in the freezer, whisk thoroughly to break up the ice crystals and repeat this process at least twice at 30 minute intervals.

Ice cream is best if allowed to freeze overnight. Slurp!