Recipes ideas for Vegetables

Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Ice-Cream Sandwiches with Berries and Fudge

Ingredients (serves 8)

  • 200g frozen mixed berries
  • 1 tablespoon icing sugar mixture
  • 1 tablespoon orange juice
  • 16 butternut snap biscuits
  • 8 scoops raspberry swirl ice-cream

· White chocolate and pistachio fudge

  • 275g white chocolate, chopped
  • 2/3 cup sweetened condensed milk
  • 60g butter, chopped
  • 2 tablespoons finely chopped pistachio kernels (optional)


1. Make fudge: Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at long ends. Place chocolate, condensed milk and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until melted and smooth. Remove from heat. Stir in pistachios. Spread mixture into prepared pan. Refrigerate for 3 hours or until set. Cut fudge into squares (see note).

2. Meanwhile, combine berries, sugar and orange juice in a small bowl. Cover. Refrigerate for 1 hour.

3. Arrange half the biscuits on a plate. Top each with a scoop of ice-cream. Sandwich with remaining biscuits. Serve with fudge and berry mixture.


· Cut fudge using a hot knife. Refrigerate leftover fudge in an airtight container for up to 1 week.

· Pistachios are optional. Can be substituted with other nuts.

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