You won’t believe how easy it is to make home-made ice-cream. I’ve made this a handful of times when entertaining and it takes less than 5 minutes to prep and I always get compliments on it. If you don’t fancy lemon curd you could use brandy, strawberries, chocolate or whatever takes your fancy.
Someone also suggested crumpling some meringues into it before freezing!
As a busy mum, I sometimes get so wrapped up in things I forget about organising meals for Madame until she says ‘mummy I’m hungry’. Quick check of the watch and realise, yes, it’s dinner time and I need something quick. This is one of those recipes that you can throw together in about 10 minutes.
2 TBSP olive oil
½ an onion chopped
1 tin of chopped tomatoes
2 TBSP of cream cheese
1 tsp of dried basil
50g of pasta per child (any shape will do)
Start cooking the pasta. I’m not going to tell you how as the instructions are on the back of the pack.
To make the sauce. Heat the oil in a pan and sauté the onions until soft (approx 3-5 minutes).
Tip in the chopped tomatoes, bring to a boil, turn down add the cream cheese and basil. Heat through.
Drain the pasta a mix into the sauce.
I tend to serve it with sweet corn or cucumber slices on the side. If I have a bit more time to preheat the oven, as ours takes about 30 minutes to heat, I serve it with garlic bread.