Harry’s Ice Cream Co product review

November 2 2013
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by emma

harrys ice cream harrys ice cream harrys ice cream

harrys ice creamharrys ice cream

harrys ice creamharrys ice cream

Well I have to say this was the blog highlight of my (almost) summer; being asked by Alice from Keep Left to taste test ice cream, no way!  It’s a tough gig but someone has to do it.

Harry’s Ice Cream Co are a small company based in Brunswick, Melbourne who make creamy, luscious gourmet ice cream with a retro twist; the flavours are inspired by some of our favourite Australian desserts.  These classic flavours taste exactly as described:

  • Raspberry cheesecake: creamy and rich cheesecake flavour with biscuit and a swirl of berries;
  •  Sticky date pudding: sweet, caramel tasting sticky date pudding flavour; and
  • Pavlova: meringue studded with sweet passionfruit flavour.

Harry’s Ice Cream is available at all Woolworths stores Australia wide as well as selected IGAs, Foodlands and independent grocers, so keep an eye out next time you’re at the shops for their very cute and colourful retro tubs.  Harry’s is also offered on selected domestic QANTAS flights so next time you’re flying in Australia, you might be lucky enough to be offered some.

I’ve had a very happy week taste testing this ice cream – thanks so much Harry’s and Alice.

harrys icecream

harrys icecream

 

 

Thank you to Alice from Keep Left and Harry’s Ice Cream for asking me to taste test this product.  Harry’s Ice Cream and Keep Left sent me a voucher to purchase the ice cream.  All opinions given are mine and I wasn’t under any obligation to write a positive review.

Spring pea and potato salad

October 27 2013
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by emma

spring pea salad

It’s funny how I hate frozen peas but love fresh ones.  Shelling peas always reminds me of being a kid and I’d eat more peas than would go in the bowl for mum.  Sweet, crisp and light, they were perfect in this spring inspired salad with spicy radish, creamy potato, rich buttery leeks and a creamy, zingy, mustard dressing.

I’ve tagged this vegan because it is that, without the boiled egg.  For those of us not vegan, the hard boiled egg adds a heartiness to the salad but isn’t really necessary as it’s lovely on it’s own.

spring pea salad

spring pea salad

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Peanut butter banana pancakes

October 20 2013
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by emma

banana pb pancakes
My latest flavour pancake uses a classic combo of peanut butter and banana.  These are quite high, fluffy pancakes with a lovely peanut butter taste and chunks of banana rather than it being mashed.

Oh and if you make too many (can you though?  Can you ever make too many pancakes?), they can always be stored by wrapping in plastic wrap and keeping in the fridge for up to a few days, then reheated in the microwave for a quick but very pleasing breakfast.

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The Returned (2012, France)

October 17 2013
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by emma

I just started watching the eerie French supernatural (8 part) series, The Returned and it’s really intriguing.  Based on the French movie Les Revenants (They Came Back), the show focuses on a small Alpine village which experiences the sudden reappearance of inhabitants previously thought to be dead.  Having not aged nor realising how much time has passed, they attempt to blend back into their lives and families.  Complications arise when some grisly murders start taking place which are similar to those of a serial killer in the past.

As with a lot of European movies and TV shows, it’s appeal lies in a subtle yet disturbing and moody delivery; there was more than one occasion in the first episode where I got goosebumps!  Love it.

If you enjoyed the Killing (both the US and Danish versions), you’ll enjoy this.  The second series is due to be shown in 2014.

Image from TV series: The Returned, France, 2012, Fabrice Gobert (creator)
Image of tree belongs to me

from → TV

Crunchy vegetable pasta salad

October 16 2013
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by emma

In warmer weather I love to make salads for meals and as I’m a bit of a pasta fan, I whipped up a pasta salad the other day with only a few simple, on-hand ingredients and it was really satisfying in that healthy, yet hearty pasta way;  I loved the crunch of the raw vegies and walnuts in this.  I’ve labelled this dish vegan because you don’t necessarily need the feta cheese (although it adds a pleasing saltiness) but for vegan folks, you could try nutritional yeast.

I find pasta salads are better if you cook the pasta close to the time you make the salad as it can be a bit dry if you cook it a while before.  You could also throw in whatever crunchy vegies you have, such as radish or maybe even some diced avocado for creaminess.

*edit* as my friend Elisabeth suggested, add a good squeeze of lemon as well!

crunchy vegie salad

 

Ski Yoghurt giveaway update

October 15 2013
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by emma

The Ski Yoghurt giveaway has now closed and out of 61 entries, the winner has been selected by random and contacted.  Congratulations Karina from NSW!

Thank you to everyone who took the trouble to enter and for all your wonderfully creative ways to use yoghurt, I’m so impressed by all the delicious recipes.

ski draw

Spicy sweet potato cakes with herb and lemon tzatziki

October 13 2013
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by emma

sweet potato cakes

I always feel kind of old fashioned thrifty when I use up leftover things as I did a while back with this dish, especially when they make up delicious, fried potato cakey things .. and despite the crispy appearance of these spicy little patties served with a garlicky, creamy sauce, they’re super healthy.  My sweet potato mash is also made with white potato and has a bit of butter and milk, so feel free to add those things if you’re making from scratch, however I’m sure these would work with just boiled or steamed, then mashed sweet potato.

Oh and these are packed with garlic flavour.  If you’re not keen, then omit the garlic from the patties themselves (it’s an important component of the tzatziki though).

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