Hot Chocolate Anyone ?

@Former-Member Night Darcy my friend 🙂

@Bunniekins i have a love affair with food, only savoury though ... oh and wine!

@Former-Member I just picked up my husband after a huge four day trip for work and we went for dinner tonight and celebrated NYE. I'm full, we had the yummiest asian food

@Former-Member, I haven't tried the condensed milk ice cream recipe, so can't comment on it. This is the recipe I use, which has raw eggs in it, so if you need to be careful about listeria for any reason, mebee not. We've never gotten sick from it though, and it does taste good. I substitute in all sorts of different fruits.

PLUM ICECREAM
Whip 300ml. of cream. Separate 4 eggs, beat the whites until stiff and add the yolks to the pulp with sugar to taste- probably 2-3 tablespoons. Combine whites, cream and fruit mixture. If you have an icecream machine use according to instructions. I just put it in a container in the freezer and stir it up every hour until set.

@Bunniekins, the green pea ice cream may be OK. Chinese and Japanese people use all sorts of different beans and peas in sweet dishes. I've had a red bean (adzuki bean) smoothie, which tasted fine, but the texture would take a bit of getting used to. Red bean paste is used as a filling for some pastries (notably moon cakes) and has a flavour and texture similar to date puree.

@Smc That is interesting. Have you ever tried to cook those sorts of meals ... Japanese etc.

@YTT yes wine once along time ago for me ... now its spring water ... and cuts of herbal tea .... *help me!*

@Bunniekins, I've made mooncakes, both the red bean and "Wu Ren" types. (Wu Ren means Five Seeds, and has a mixture of chopped dried fruits, nuts and seeds in it.) I make stir fries and fried rice from time to time, but mine are possibly not quite as authentic in flavour as those made by my Chinese friends. I also use a Master Stock, which is a meaty stock with spices, soy sauce, wine and sweetener added, that is used repeatedly for cooking meat and vegetables. You carefully strain it after each use and refrigerate or freeze it for another time, and add more spices etc. as needed. Every cook who uses a Master Stock develops their own set of flavours, so I guess each one is individually authentic. Master Stock even makes tofu taste really good...

@Smc@Faith-and-Hope@YTT@Former-Member@Adge Nighteveryone. I hope you all have a good nights sleep. Love greenpea xx

@Smc well I think you are really clever I wish I could cook like that.