Frozen Blood Orange Creamy Sorbet

Creamy blood orange sorbet

Well, it didn’t fail to come, to the joy of small and big kids ( like me), we got a full week full of snow. Not that little fluffy dandruff , no, no, I mean knees deep stuff, blizzard and drifts, enough to be marooned in my little cottage, with 12 cats, a dog and plenty of food and water. This Breton takes no chances; I knew what was coming and “be careful what you are wishing for” kept on ringing in my head… My, my, this was a first for me, full of drama and wasn’t it just beautiful?

Drifts outside
Snow Cottage
Frozen Breton

The last time I saw something even near that amount of snow, was in 1984. Wonderful snow drifts, a two day event that stayed with me since and probably the same way this week will stay in the memories of today’s children of Ireland. Ah… The 80’s… I found a beautiful picture the other day, my sister and I during the big cold; for three years on a row, we had a bit of weather, snow, then very cold, so cold that the sea, down the road from the house, froze! Yes, the 80’s were cool, we even had something called Moon Boots, they were torrid!

Franckie’s Moon Boots with posing sista!

You get the look, now the sound; in my Walkman ( for those too young, to know what a Walkman is, it was a super cool device that allowed you to play cassettes… That said, you’re probably too young to know what a cassette is, so forget it, this revolutionary piece of technology was like “music on the go”), yes, in my Walkman I played the Talking Heads… It hasn’t aged a wrinkle!

The Talking Heads

Now the taste… So many flavours to remember from the 80’s that it is hard to pick one out of the multitude, but watching that picture of my sweet sister and myself, one thing we absolutely loved on Sunday, was a Frozen Orange. I mean come on! What a cool dessert, it was an actual orange ( sometimes a lemon), stuffed with a sorbet like ice cream ( but it wasn’t Ice cream if you get me), the whole thing came out of a pack, frozen solid, zingy, deliciously groovy. To celebrate the thaw this week, I decided to recreate this blast from the past, with a more modern and tasty twist, I hope you’ll enjoy it!

Frozen blood orange

You’ll Need: ( 1 pint/ 50cl of juice)

  • 6 Organic blood oranges
  • 100g of Organic cane sugar
  • 10cl of fresh cream
DSC00024 (2)
Blood Orange

How To…

Juice the oranges traditionally if you want to just have the sorbet, if you want to serve in the oranges, you’ll need to cut the top and carve the inside with a short but sharp knife. In a pan, put the sugar and cream together, quickly over a low heat in order to melt the sugar. pour the juice in, then the lot in an ice cream maker. Mine needs the bowl to be left overnight ( or at least for a good few hours) in the freezer.

Mixing the creamy sorbet

It will only take a few minutes, until the frozen mix starts to set with a lovely creamy and smooth texture…

Smooth finish…

You can put the mix in a dish and keep it in the freezer, or stuff inside the emptied oranges, for a delicious and fresh dessert… And if you serve them at a dinner party, the success will be guaranteed, and you will experience the cool and the groove I felt when I was wearing my Moon Boots while listening to the “Talking Heads” in my Walkman!

Snowy Hood
Creamy blood orange sorbet

Keep Well and Eat Happy

Slán Tamall







Celtic Wedding – Dublin 2001

Today is a special day, my event horizon, November 6th… How could I ever forget this date that will probably start to fizzle out from now on, like the sleeves of my old favourite woolly jumper from Donegal. November 6th, when I closed the door on childhood and adolescence to start another, like a young flightless guillemot jumping off a bottomless cliff, I had to take the plunge, take control of my life at last and become my own man, sticking my middle finger in the process to all the critics and detractors who discouraged me…

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Pear Belle Hélène

Choice 15
Pear Belle Hélène

Nah,nah,nah,nah, nah “Chocolat Day”… I can’t help to have this Simple Minds’ tune in my head… With chocolate day almost over ( how did I miss that? I like chocolate too you know?), it had to be only one thing; Pear Belle Hélène. When my parents brought us to the restaurant when we were children, or to the crêperie, the meal wasn’t complete with this wonderful dessert, made of poached pears, ice cream, Chantilly, hot chocolate sauce and topped with dry roasted nuts… Here is how I do mine; it is only fair after all!

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Marie Lou’s Marengo Stew

Choice 23
Marie Lou’s Beef Marengo ( revisited by Hungry Breton)

My aunt often says to me that my mother was great at cooking meats; her beef Bourguignon was to die for and the treat for my father, on a cold Sunday, was her osso buco with flageolet beans and boiled potatoes. I guess I took it for granted, as children do, with a nonchalant face while playing with their fork, unaware of the love that was actually put before them. When she passed in 1997, I was only 25; at that stage, I had made my first baby steps in the kitchens of Sligo and Galway, before I got a phone call, before I had to sail away to say farewell, but that moment was never to be as she left before me. I inherited though, some lovely memories and a scrap book full of tender mess and quirky recipes from days long gone. My only regrets? I wish she could have seen Ireland, an Island she loved and supported through the “troubles”, through the struggles… She really did! The other one I guess is, that I would have really loved to have cooked for her… Just once. “But hey! Listen to me! This wasn’t meant to be no sad song” as legend Paul Brady puts it so well… We’ve heard too much of that before… We sure did!

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Verduzzo Pear and Fourme d’Ambert

Choice 9
Verduzzo pear with Fourme d’Ambert

This has to be my little Masterpiece, I designed that recipe over 10 years ago, making it a bit more special every time. The idea behind was to make and marry cheese and dessert together; if you have ever been asked for the option in a French restaurant, you will understand. That way, you keep everyone happy… First, you need to get yourselves some pears, but since they are going to be cooked in wine, make sure they are not too soft!

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