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19 - 25 May , 2012
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COOKERY
Oh So N-ice!
With summer almost upon us, keep cool with these refreshing treats


Brunch BurritosChoco Mint Ice Cream Loaf

Ingredients
• 2 liters vanilla ice cream
• 50ml chocolate syrup
• 2tbsp cocoa powder
• 1/2 cup fresh mint leaves
• Green food colouring
• 100g peppermint crisps, (crushed)
• 100g white chocolate, (broken into pieces)




Carrot And Sesame Burgers

METHOD

Line a loaf tin with baking paper. Allow the ice cream to soften slightly, then divide it among three bowls or containers, and place two of the three in the freezer. Heat chocolate syrup in the microwave until warm. Stir cocoa powder into the warm syrup until smooth and then stir cocoa mixture into the bowl of ice cream that is not in the freezer, combining well. Spoon the flavoured ice cream into the prepared loaf tin to form the first layer, then place in the freezer until firm. Remove one of the two bowls from the freezer and allow it to soften slightly. Finely chop half of the mint and add it to the ice cream along with a few drops of green food colouring. Mix well, then spoon on top of the first layer. Return to the freezer and freeze until firm. Remove the remaining bowl of ice cream from the freezer and allow it to soften slightly. Stir in crushed peppermint crisps. Spoon on top of the second layer. Cover with cling film and freeze overnight, if possible, or until firm. To serve, melt white chocolate and allow it to cool slightly. Invert the loaf on a serving platter and place a warm cloth over it to release the ice cream. Peel off the lining paper. Place the melted chocolate in a small plastic bag, cut off a corner and drizzle the chocolate over the ice cream. Decorate with remaining fresh mint leaves.
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All you experts and novice cooks out there - do you have a recipe that will tantalise the tastebuds, or a tip that would make lives easier in the kitchen, share it with our readers. Send them at foodies@magtheweekly.com

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