Leanne Reid

Leanne is probably the youngest member of the Arts Council. She lives on her parents’ farm at Crossman and loves horse riding, cooking and, various craft type activities. at the moment her ambition is to travel as much as possible and this year’s camping trip of Europe seems a good way to start.

Chocolate Icecream

Ingredients

120 g plain dark chocolate

1 tin condensed milk

4 tablespoons water

½ teaspoon vanilla essence

300 ml cream

Method

Break chocolate into small pieces and place in basin with condensed milk. Set over a pot of simmering water. Stir occasionally, until mixture is melted and thickened – about 10 minutes. Remove from heat. Gradually stir in water and vanilla essence (the mixture at this stage will be quite thin). Chill. When cool lightly whip cream and blend into chocolate mixture. Pour into an icecream container and place in freezer. When partially frozen, turn into a chilled basin and whisk until creamy and smooth. Return to container, cover with a lid and return quickly to the freezer. Freeze for several hours before serving. Be sure to use plain dark chocolate as milk chocolate is too rich. This is one home made icecream that will not go icy, no batter how long it is kept.

Almond Apricot Flan

A delicious flan, perfect for any occasion

Ingredients

125 g shortcrust pastry

125 g butter

¼ cup castor sugar

2 eggs

1 cup ground almonds

2 tablespoon apricot jam, warmed

1 tablespoon plain flour

825 g can apricot halves.

Method

Roll pastry on a lightly floured board to fit 20 cm flan tin. Cream butter and sugar until light and fluffy. Add eggs, one at t time beating well after each addition. Fold in ground almonds and flour. Spread filling over pastry case. Arrange apricots decoratively on filling. Bake in a moderate oven, 180°, for 35 minutes or until golden brown. Brush top of the flan with warm jam. Peaches can be used instead of apricots.

Recipes and Reminiscences

Recipe Index