Autonomy Groceries

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Ingredients1 kg chopped mixed fruit , fresh or frozen250 ml fat-free natural yoghurtrunny honey , to taste75 ml limoncel...
04/01/2022

Ingredients
1 kg chopped mixed fruit , fresh or frozen
250 ml fat-free natural yoghurt
runny honey , to taste
75 ml limoncello , optional
ice-cream cones , optional

Method
Blitz the fruit, yoghurt, 2 tablespoons of honey and the limoncello (if using) in a food processor until smooth.
Taste and add more honey if needed.
Spoon into a dish and freeze for 1 to 2 hours, until frozen.
Take out of the freezer, pop it back into the processor and blitz again to break up any ice crystals.
Serve in cups or ice-cream cones, or return to the freezer until ready to eat.

Ingredients2 vanilla pods1 teaspoon vanilla-bean paste1 x 400 g tin of light coconut milk300 ml unsweetened organic soya...
02/26/2022

Ingredients
2 vanilla pods
1 teaspoon vanilla-bean paste
1 x 400 g tin of light coconut milk
300 ml unsweetened organic soya milk
165 g agave syrup

Method
Halve the vanilla pods lengthways, scrape out the seeds, then add to a large bowl, discarding the pods. Add the remaining ingredients and stir well to combine.
Transfer the mixture to an ice cream maker, then churn for 40 minutes, or until smooth, occasionally scraping down the sides with a spatula. Give it a final stir, then transfer the mixture to a large freezer-proof container. Pop in the freezer for around 2 hours, or until set, then serve.
If you don’t have an ice cream maker, place the mixture into a large freezer-proof container and pop it in the freezer. Allow to set for 3 to 4 hours, giving it a good whisk every 30 minutes or s

Ingredients500 g plain flour , plus extra for greasing4 teaspoons ground ginger1½ teaspoons baking powder½ teaspoon grou...
02/26/2022

Ingredients
500 g plain flour , plus extra for greasing
4 teaspoons ground ginger
1½ teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
250 g treacle, golden syrup or light molasses
75 g light brown sugar
125 g unsalted butter , plus extra for greasing
200 ml milk
1 tablespoon crème fraîche
1 orange
1 tablespoon brandy
2 large free-range eggs
TO SERVE
strawberries
golden rum
icing sugar
vanilla ice cream slab

Method
Preheat oven to 180ºC/gas 4.
Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.
In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.

Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.

Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.
While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.
When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberrie

Ingredients200 g Christmas pudding , leftover6 tablespoons cranberry saucered or mulled wine2 teaspoons sugar , to taste...
02/05/2022

Ingredients
200 g Christmas pudding , leftover
6 tablespoons cranberry sauce
red or mulled wine
2 teaspoons sugar , to taste, optional
500 ml good-quality vanilla ice cream
1 large handful of flaked almonds
100 g good-quality dark chocolate (70% cocoa solids)

Method
Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn’t catch.
In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you’ve made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
Toast the almonds under a hot grill under light brown.
Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds.
Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds.
Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts

Ingredients75 g dried blueberries75 g dried cranberries100 ml limoncello , plus extra to serve400 g mincemeat300 ml doub...
02/05/2022

Ingredients
75 g dried blueberries
75 g dried cranberries
100 ml limoncello , plus extra to serve
400 g mincemeat
300 ml double cream
3 tablespoons chopped candied peel
1 pinch ground ginger
2 limes
2 clementines
1 litre quality vanilla ice cream
8 meringue nests
1 sprig of fresh mint

Method
Soak the dried fruit in the limoncello for 10 minutes.
Spoon the mincemeat into a pan and warm it up – keep stirring while it melts and smooths out a little. Take off the heat, add the soaked berries and limoncello, then leave to cool.
Whip the double cream to soft peaks. Fold in the candied peel and ginger, then finely grate in the lime and clementine zest. Spike the cream with a few drops of the clementine juice.
Scoop balls of ice cream into serving bowls and top each with a spoonful of the mincemeat mixture. Top with dollops of cream, then crumble over the meringue. Keep layering until all the bowls are full or you’ve used up all the ingredients.
Pick and tear over the mint, then serve with a glass of ice-cold limoncello!

Ingredients1 ripe banana400 g ripe seasonal fruit, such as mangos, plums, pears, blueberriesrunny honey , to taste500 g ...
01/18/2022

Ingredients
1 ripe banana
400 g ripe seasonal fruit, such as mangos, plums, pears, blueberries
runny honey , to taste
500 g natural yoghurt
150 g raspberries

Method
Discard any stalks from all the fruit, and peel, if necessary, then cut into bite-sized chunks.
Place the chopped fruit onto a tray in one even layer, then pop into the freezer for 2 hours, or until frozen.
If serving in glasses, rather than ice cream cones, place 6 small glasses in the freezer to get extra cold.
When you’re ready to go, place the honey and yoghurt into a food processor and blitz to combine.
Add the frozen fruit to the processor, then blitz again until smooth.
Remove the glasses from the freezer (if using). Divide the raspberries between the glasses or ice cream cones, then spoon the frozen yoghurt over the top. Serve straight away – keep any leftovers in an airtight container and freeze for another day.

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1397 Fancher Drive
Dallas, TX
75201

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