Walnuts & Coffee Ice Cream

Walnuts and Coffee Ice Cream


Coffee ice cream ( or Madagascan Vanilla Ice Cream )

Handful of crushed walnuts

instant coffee ( crema )


Simply crush some walnut halves, or sprinkle some crushed walnuts over coffee ice cream. Then make a very small cup of coffee ( 1/4 tea cup ). Wait for this to cool a little, then pour over the walnuts and ice cream.


Walnuts are high in manganese and meant to be very good for the brain.

Berry Surprise

Berry surprise.


Blackberries, blackcurrants, redcurrants, raspberries, Madagascan vanilla ice cream.


Defrost a frozen berry mix overnight, then add a dessert spoon of brown sugar to bring out the juices. Then serve with a not too generous sized scoop of Madagascan vanilla ice cream. I recommend Tesco’s finest Madagascan Vanilla Ice Cream.

Lentil and Butterbean Curry soup

Lentil, Butterbeans, Carrots & Potatoes, Curry Soup.


1/2 teacup cup red split lentils (boil for 10 minutes)

3 large carrots, peeled and chopped

1 potato peeled and chopped

1 teacup of cooked butterbeans (frozen are good, although canned can be used)

1 large teaspoon of mango chutney

1 large teaspoon of lime pickle

1 handful of brown rice

a little salt and pepper.

1 vegetable stock cube

1/2 teaspoon tumeric

1/4 teaspoon of garlic granules

1 onion

1 tablespoon of olive oil

1 teaspoon of curry powder.


First thoroughly wash then boil the dried split lentils for 10 minutes in a medium sized saucepan together with 1/2 teaspoon of turmeric.

While the lentils are boiling, finely chop an onion then fry in 1 large tablespoon of olive oil in a large saucepan. Then when the onion is lightly browned add a peeled and chopped potato and a peeled and sliced carrot. Then simmer for 5 minutes, adding a teaspoon of curry powder, a little salt and a generous sprinkling of pepper. Add a handful of rice, and the butter beans and simmer for a couple of minutes.

Then add the boiled lentils together with the water that you used to boil the lentils in. Add a stock cube, and a pint of boiling water together with a teaspoon of mango chutney and a teaspoon of lime pickle to give the soup some flavour.

Simmer for 18 minutes with the lid on the large saucepan.