An Edible Voyage

April 2019 Since discovering how easy it is to make no churn ice cream - just whipped cream, condensed milk and whatever flavouring you desire, I've had a lot of fun trying out new creations, including this Easter Special.  A hot cross bun, broken in to small pieces and soaked with some extra raisins in whisky, folded in to the ice cream base with a little extra mixed spice, and then served in a toasted hot cross bun.  The warmth of the bun works wonderfully with the cold ice cream, and you get the texture of a hot cross bun, with an intensified flavour coming through from the ice cream.  A definite Easter success!   

April 2020 I tried my hand at making Paska, Ukrainian Easter bread over Easter using The Spruce Eats recipe.  Simple and fun to make as you can get creative with the decoration, this bread was totally worth the time waiting for it to rise.  Soft, croissant-like texture in the middle but without the grease of a croissant, and a crispy outside, it's a little like a savoury brioche.  Warm from the oven, the fresh flavour was divine, and it was very difficult to stop myself eating it all in one go!