Waitrose Vanilla Ice Cream

A debate was raging on Facebook. Some friends in New Zealand had posted a link to an Ice Cream Bread recipe and everyone was wondering if it was a hoax or if it was possible. I thought the ice cream bread might actually work, it is essentially a soda bread with ice cream instead of buttermilk and with baking powder as the raising agent. My fellow social media debaters were in New Zealand and all the supermarkets were closed for the night, but thanks to the 13 hour time difference it was lunchtime in London – cue runawaykiwi running to Waitrose to pick up some ice cream.

I decided to try and make ice cream bread for one (to stop me eating an entire tub of ice cream!) so I based the proportions on the soda bread I made a while ago.

100ml vanilla cream 

1/2 cup (or 125g) of self raising flour*
Ice Cream and flour

Wait for the ice cream to have melted a bit – buy the time you get it home from the supermarket it should be melted enough. Mix the melted ice cream and flour together and squish together till it forms a ball. Divide into two and put in the mini loaf tins you had left over from your Fêted afternoon tea a few weeks ago. Bake for 25 minutes in a 180°C oven.

Ice cream bread dough


Well it worked in the sense that it resulted in something edible, but it was not as crazy or astounding as I thought it would be. The ice cream bread was essentially just a really sweet scone. But at least the novelty value was high and it was super quick to make – and I think it would be fun to try with different flavours of ice cream.

The big question still remains, if you made this with cookie dough ice cream would you get a sweet bread with cookies in it?

Ice cream bread
*if you don’t have any you can just use 1/2cup normal flour and 1/4tsp of baking powder

Bread by runawaykiwi

If you have been reading runawaykiwi for a while, you will know of my ongoing battle to try and find a bread recipe. I didn’t think I was asking for much, bread is a staple and surely couldn’t be that hard to make.

However if you have ever tried to search for a simple bread recipe online you will know that is far from the case. There are more variations then there are stars in the sky.

Thanks to the DK ‘a little course in baking‘ book, I had somewhere to start.

Many many loaves later, I present to you the definitive bread recipe. You can make it with normal plain flour, but bread flour is best (and surprisingly cheaper than normal flour).

2tsp sugar
2tsp active yeast (the kind you have to reactivate in water)
200ml warm water
500g flour (white or brown, plain or strong bread)
3/4tsp salt
1tbsp oil (I use olive oil)

Combine the sugar, yeast and water and set aside until it froths up (just a couple of minutes should do the trick). Sieve the flour and salt into a bowl, if you don’t have a sieve you can get the same effect by whisking the flour for a bit.

Add the oil and yeast mixture to the flour and then get your hands dirty. I do all the kneading in the bowl itself (pressing it from one side to the other with my knuckles and then folding it back on itself), mostly so I can watch tv while I do it. There are lots of techniques on YouTube, but just make sure you keep going until it is smooth and has a bit of a shine. I would say around 5minutes is a good bet. Cover with a tea towel and put in a warm spot for about 45minutes or until it has doubled in size (how quickly this happens depends on how warm it is so just keep checking the first time you make it).

Now for the best bit of the entire adventure – punch that sucker in the middle of its bloated belly. Then kneed it again for a little less time then before. Pop it in the loaf tin or tray that you are going to cook it in/on. Cover and pop back in the warm place for half an hour.

Preheat the oven to 220C (fan bake). Put the dough in and cook for ten minutes, turn the oven down to 180C and cook for another 20 minutes. You know it is done when you tap it and it sounds hollow.

Take out of the oven and out of the tin straight away (otherwise it will get all sweaty).

And there you have it…BREAD.

I have also tried a seeded version, exactly the same as above except you also add a tablespoon each of linseed, poppyseed, sunflower seed and a handful of crumbled up walnuts.

Life mission completed.

I saw a post about home made Nutella on Pinterest (sorry I can’t find the original pin!) and it piqued my interest. From my knowledge there isn’t any thing chemically horrendous in Nutella, however I do question the amount of sugar that is in it.

More than anything, it is the flavour that I want to play with. I can eat Nutella right from the jar, but I normally prefer dark chocolate to milk. Is is possible to make a dark chocolate Nutella at home? Yes. Oh my god yes.

I used 100g of hazelnuts and lightly roasted them. After waiting for them to cool I put them in the hand blender and whizzed them until they turned into butter. I know it will seem like it is never going to be more than crumbs, but trust runawaykiwi and keep going. Soon it will be beautiful hazelnut butter.

Hazelnut butter

Melt your chocolate in a glass bowl over a pot of boiling water. I used 30g of 85% proof chocolate – beware only use chocolate that you like the taste of (if you like milk – use milk).

Then add the melted chocolate to the butter and whizz. It will be VERY liquid, but just throw it in the fridge for a bit and it turns into magic home-made Nutella. I.e. like Nutella except with chocolate flavour up the wazoo.

And yes, I totally put it in an old Nutella jar so NO ONE WILL KNOW.

Home-made nutella

The recipe I saw on Pinterest also added sweetened condensed milk, but I didn’t have any in the cupboard…so nope. To be honest, although it would make it more mourish, the current deep flavour is ideal.

My 100g of nuts made about this much of hazelnut goodness…

Home-made nutella

runawaykiwi oat cakes

I have been getting the delightful ‘bonnie wee oatcakes‘  snack pack from Graze. I was curious to see if it was easy to make myself. Essentially oatcakes are savoury crackers that are perfect with cheese and relish.

I tried this recipe and it was a total dream. I halved it and modified it a bit so it read:

100g oats
30g plain flour
1/4 tsp bicarbonate of soda
25g butter
1/4 tsp salt
1/4 tsp sugar
20-40ml hot water

 You need to combine all the dry ingredients and then rub in the cold butter (just like scones). When the butter has disappeared pour in the water a little at a time, I would go very gingerly with this because it does not take much at all. It will form into a thick dough, from there you just need to roll to half a cm and cut into desired shapes.

Then bake at 190C for 20 minutes or until they are golden brown.

The above quantities made about 14 little crackers. They were too rich to eat on their own – but with a sharp cheese and tangy/sweet relish they were perfect.

The only downside was the supermarket bought balsamic onion relish that I had. It didn’t have the best flavour, but I just didn’t have time this weekend to make my own!


DK has a new range of books out called ‘A little course in…’ and they are just what Generation Y has been looking for. For us kids there is no time to learn everything, but we also want to be experts. So what are we to do?

The DK books solve the problem. The ‘A little course in…’ books cover Baking, Preserving, Yoga, Pilates, Growing Vegetables, Wine Tasting, Sewing and Knitting. I purchased three (Baking, Preserving and Growing Vege) because they also come in digital editions for a mini mini £1 each.

Why the baking one I hear you say? Because no matter how many things I bake there is always the chance of miserable failure. After the amount of baking I have done, I largely put this down to the recipes.

I have attempted the Pinterest track, whereby you pin everything under the sun and then go hell for leather and MAKE ALL THE THINGS. Problem is that some of the recipes are just crap and the bloggers never actually tested them, or they are from America and don’t use any sort of same ingredients (FYI combining cake mix and pumpkin from a can does not mean you have baked a cake from scratch).

Normal recipe books aren’t much help either. Unless you bake one chefs recipes all the time and get used to their peculiarities (as an example, find a plain white bread recipe from each of the major celebrity chefs and see how much variation there is).

Whereas ‘A little course in Baking‘ has sensible step by step instructions, combined with pictures of what it should be looking like at each stage, and then goes on to give you other things you can make with the same method. And to stop us feeling like idiots  the books contain science pages to explain why it works. No only that but the Baking book actually contains a freakish amount of recipes – bread, brownies, cheesecake, cupcakes, biscuits, gateau and everything else you could want.

I highly recommend these for anyone wanting to try stuff and be good at it.