Life always seems better when I have the time and inclination to prepare myself a meal from scratch; even more so when I am able to plan ahead and embellish meals with some finishing touch or other that says, I've made an effort.
I'm also quite likely to go blogging a bit more this month. I am almost certainly participating in this month's MacTweets, which has asked us to create sweet and savoury macarons. The last three or four challenges have been presented on a theme, which I'm not too good at (taste of summer..?).
Maison Cupcake is hosting the inaugural 'Forever Nigella' challenge. My entry for this is cooling on my kitchen counter as I write...
I'm also hoping to get time to enter WFLH's Monthly Mingle, as hosted by Ria's Collection. I have to make a chocolate recipe for Christmas; yes?
But for now, here is a really easy way to poncify ice cream. I have adapted this recipe, because I don't think the cream is necessary, especially when you have ice-cream helping you out in the background. It's a bit of a Nineties throwback, but if Take That can hack it after 15 years in the wilderness, then I think this dessert can make it back into the limelight.
You can use any berries you like, although personally, I would only use raspberries as part of a mix, not by themselves (too sweet with the white chocolate).
Frozen Berries with White Chocolate Sauce (adapted from recipe by Mark Hix)
100g white chocolate
4 tbsp whole milk
4 handfuls of frozen berries of your choice
Remove the ice cream and the berries from the freezer to thaw for ten minutes before making a start on the sauce.
Place the broken-up chocolate in a small pan with the milk. Gently heat until the chocolate is almost melted.
Whisk the milk and the chocolate together until the sauce comes together.
Take the pan off the heat.
Assemble the ice cream and berries.
Give the sauce a final whisk, then pour over the berries and ice cream before serving.