Feeding a crowd on a budget? The Slow Food chapter from Orange in NSW kindly shared a couple of their ‘never fail’ party recipes that are always a hit with their cooking class members! Perfect for your table this Christmas.
ROCKY ROAD ICE CREAM CAKE
Ingredients:
2 litres of vanilla ice cream
300g pkt frozen raspberries
1/2 cup icing sugar mix
150g chocolate biscuits (broken into pieces)
3/4 cup crushed nuts (if allergies mean no nuts can be used, substitute some cooked fruits or fresh banana which tastes quite creamy when frozen fresh)
100 g marshmallows
Method:
Partly melt ice cream and combine with other ingredients. Freeze
NO CHURN ICE CREAM
Ingredients:
1 can sweet condensed milk
2 x 600mls double cream
1 t vanilla extract
2T alcohol (optional)
Method:
Beat till thick and place in tin.
Mango chutney
This is a tasty accompaniment to a range of dishes, including curries, burgers, grilled meats or sandwiches. This recipe uses onion, garlic and ginger for flavour.
Ingredients:
165 ml (⅔ cup) white wine vinegar
100 g (½ cup) brown sugar
1 onion, finely diced
4 garlic cloves, peeled
1 tsp ground ginger
4 mangoes, peeled and sliced
Method:
Bring vinegar, sugar, onion, garlic and ginger to the boil. Reduce by half.
Add mango and cook for a further 5 minutes. Remove from the heat and pour into sterilised jars.
Makes 1.25 litres (2 pints)
For more information on the Slow Food movement in Orange and surrounds, head here.
