mint Archives

Asian recipes

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

25 minutes

Soup recipes

Lemony green soup with yoghurt, sweet potato fries and dukkah

10 minutes

Mexican recipes

Green fast ‘n fresh quesadillas with chilli-and-mint dipping sauce

15 minutes

Asian recipes

Tenderstem broccoli and steak salad with satay dressing

15 minutes

Dressing recipes

Mint pesto

Caramel popcorn ice-cream cake

Serves 12

Difficulty Easy

Prep Time 30 minutes, plus overnight freezing time

Cooking Time 15 minutes

Ingredients

For the caramel popcorn:

400 g sugar
1/2 cup honey
125 g butter
1/2 cup milk
200 g salted popcorn, popped
¼ t salt
200 g pecan nuts, chopped (optional)

For the ice cream:

4 litres Woolworths cookies and cream ice cream
500 g 60% dark chocolate, broken into pieces
2 T butter
1 x 325 g jar Woolworths lemon curd
1 x 160 g punnet raspberries
mint, to garnish

Method

To make the caramel popcorn, place the sugar and honey in a saucepan. Heat gently, swirling the pan every few minutes until the sugar has melted. Once melted, bring to a boil for a few minutes until deep golden brown.

Meanwhile, remove the ice cream from the freezer and allow to thaw slightly.

Remove the caramel from the heat and add the butter and milk. Whisk until completely incorporated, then return to the heat. Allow the caramel to bubble for 5–10 minutes until it has thickened a little.

Mix the popcorn with the caramel and salt and stir until well coated. Allow to cool, then divide the popcorn between 2 x 25 cm cake tins and press into the base of the tins to a depth of approximately 2 cm. Reserve the remaining popcorn to decorate.

Melt the chocolate in a double-boiler, then stir in the butter. Pour the chocolate over the popcorn in both cake tins, reserving a little to decorate.

To make the ice-cream cake: spoon the slightly thawed ice cream into the tins and level with a spoon dipped into hot water. Return to the freezer for at least 45 minutes.

Remove from the freezer. Wrap a kitchen cloth soaked in hot water around the cake tins to help release the ice cream cakes. Stack on a cake stand and top with more caramel popcorn.

Serve drizzled with the reserved melted chocolate, a drizzle of lemon curd and fresh raspberries.

Cook’s note: The chocolate forms a barrier between the ice cream and popcorn and prevents it from going soggy.

Shop the ingredients here.
Watch more TASTETube videos here.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Asian butternut-and-chicken soup with prawn toast

Watermelon, red cabbage and herb tabbouleh with pork meatballs

Chilli beef ramen

Coconut-and-miso noodles

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Lemony green soup with yoghurt, sweet potato fries and dukkah

Green fast ‘n fresh quesadillas with chilli-and-mint dipping sauce

Tenderstem broccoli and steak salad with satay dressing

Mint pesto

Ceviche with avocado

Triple-cooked duck-fat roast potatoes with mint butter

Caramel popcorn ice-cream cake

Caramel popcorn ice-cream cake

Ingredients

Method