Posted: Sun Aug 02, 2015 1:03 pm
butter!
condensed milk... i make icecream with it!
condensed milk... i make icecream with it!
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Posted: Sun Aug 02, 2015 4:41 pm
I'll have to try it but, by god, it sounds unhealthy!
Posted: Sun Aug 02, 2015 5:17 pm
Omg! I just found Stroopwafels on Ocado!
Posted: Sun Aug 02, 2015 5:23 pm
bunny, generation after generation of dutch children grow up on a slice of bread with butter (as thick as mum allows...) an a lot of the chocolate thingies!
or did you mean the icecream...? actually it is a very simple three-ingredient-recipe from nigella lawson!
for ca. 1 liter of icecream you need:
250 ml unwipped cream (the cheapest boxed or tinned is good enough, no need to buy fresh)
1 can of condensed milk of plus minus 300 grams/milliliter
3 tablespoons of your favourite liquor or mix drink (lower percentage of alcohol)
whip the cream for 3-4 mins., add the condensed milk, the tablespoons of tia maria, limoncello, or whatever.
pour in a plastic container, freeze for at least 5 hours - et voila!
the more alcohol, the more flavour and the softer the icecream will be.
it's actually not overly sweet, and i've been experimenting a lot with it lately
and of the 10 'stroopwafels' only 4 are left!
or did you mean the icecream...? actually it is a very simple three-ingredient-recipe from nigella lawson!
for ca. 1 liter of icecream you need:
250 ml unwipped cream (the cheapest boxed or tinned is good enough, no need to buy fresh)
1 can of condensed milk of plus minus 300 grams/milliliter
3 tablespoons of your favourite liquor or mix drink (lower percentage of alcohol)
whip the cream for 3-4 mins., add the condensed milk, the tablespoons of tia maria, limoncello, or whatever.
pour in a plastic container, freeze for at least 5 hours - et voila!
the more alcohol, the more flavour and the softer the icecream will be.
it's actually not overly sweet, and i've been experimenting a lot with it lately
and of the 10 'stroopwafels' only 4 are left!
Posted: Sun Aug 02, 2015 5:25 pm
Omg! I just found Stroopwafels on Ocado!
Posted: Sun Aug 02, 2015 5:28 pm
I make similar in my ice cream maker, omitting the alcohol but adding some vanilla powder.B&B netherlands wrote:bunny, generation after generation of dutch children grow up on a slice of bread with butter (as thick as mum allows...) an a lot of the chocolate thingies!
or did you mean the icecream...? actually it is a very simple three-ingredient-recipe from nigella lawson!
for ca. 1 liter of icecream you need:
250 ml unwipped cream (the cheapest boxed or tinned is good enough, no need to buy fresh)
1 can of condensed milk of plus minus 300 grams/milliliter
3 tablespoons of your favourite liquor or mix drink (lower percentage of alcohol)
whip the cream for 3-4 mins., add the condensed milk, the tablespoons of tia maria, limoncello, or whatever.
pour in a plastic container, freeze for at least 5 hours - et voila!
the more alcohol, the more flavour and the softer the icecream will be.
it's actually not overly sweet, and i've been experimenting a lot with it lately
and of the 10 'stroopwafels' only 4 are left!
However, condensed milk in any format to me is heaven (ideally straight from the tin!)
Posted: Sun Aug 02, 2015 5:30 pm
Aldi and Lidl often have Stroopwafels.
Posted: Sun Aug 02, 2015 6:06 pm
samv: be careful - eating stroopwafels can be quite addictive!
condensed milk is a very old dutch product - in the old days, people here used it to sweeten up their strong perculator coffee.
helenb: that does not surprise me - both supermarkets are very popular in the netherlands. i stock up a lot for my B&B at the local aldi!
condensed milk is a very old dutch product - in the old days, people here used it to sweeten up their strong perculator coffee.
helenb: that does not surprise me - both supermarkets are very popular in the netherlands. i stock up a lot for my B&B at the local aldi!
Posted: Sun Aug 02, 2015 6:11 pm
Just reaching for another now - they are going down quickly!B&B netherlands wrote:eating stroopwafels can be quite addictive!
The ice cream recipe sounds very naughty. My mum used to eat and give us condensed milk when we were children straight from the tin too. I couldn't do that now; I'd feel too guilty!
Posted: Sun Aug 02, 2015 6:15 pm
I use condensed milk for a Key lime pie.
Posted: Sun Aug 02, 2015 10:43 pm
! I still have one of my mums old Ind Coop can openers, the type you puncture a hole opposite sides of the tin. It was always primarily used for condensed milk tins, pouring or supping directly from. I always knew if my mum'd been at it fromBunny wrote:Just reaching for another now - they are going down quickly!B&B netherlands wrote:eating stroopwafels can be quite addictive!
The ice cream recipe sounds very naughty. My mum used to eat and give us condensed milk when we were children straight from the tin too. I couldn't do that now; I'd feel too guilty!
the lipstick on the tin!
My gran used to make me coffee with condensed milk at the bottom, and I love it on ready brek!
Posted: Mon Aug 03, 2015 5:28 am
We do too. A tin of condensed milk, a pint of thick cream and the juice from 7 or 8 limes. All well mixed up and allowed to set thickly in the fridge spread on top of a biscuit base. A big favourite round here and no faffing about with eggs as in the original KLP recipe.HelenB wrote:I use condensed milk for a Key lime pie.
Posted: Fri Aug 07, 2015 8:58 pm
Super easy recipe (allegedly Basque) using condensed milk, Greek yogurt and lemon juice
Sorry no idea about proportions I just mix till it tastes right!
It sets after a couple of hours in fridge and is totally divine´
I often serve it with a fruit compote and the lemon almond meringues from Rick Stein's Spanish cookbook. Can't find a proper link but basically for 4 eggs whites, 150g caster sugar, 150g icing sugar (the latter folded in after whisking the caster sugar into the whipped egg whites), finely grated zest of one lemon and 200g slivered almonds. toasted and crushed. Lemon rind and almonds added at the end before diving up into whatever shape you fancy
Sorry for TC but you will thank me, honestly!
Sorry no idea about proportions I just mix till it tastes right!
It sets after a couple of hours in fridge and is totally divine´
I often serve it with a fruit compote and the lemon almond meringues from Rick Stein's Spanish cookbook. Can't find a proper link but basically for 4 eggs whites, 150g caster sugar, 150g icing sugar (the latter folded in after whisking the caster sugar into the whipped egg whites), finely grated zest of one lemon and 200g slivered almonds. toasted and crushed. Lemon rind and almonds added at the end before diving up into whatever shape you fancy
Sorry for TC but you will thank me, honestly!