Our pantries are our best friend. Even when we think there is absolutely nothing to cook, our pantries help us come up with doozies.
Today was no different. I was fortunate enough to have almost all the ingredients to Nigella's Clove-Hot Chilli Con Carne. Rafa loves chilli, so I thought it'd be a treat to make this for us. I was happy the chilli would be 'clove-hot' as opposed to chilli-hot, because we both can't take too much spice.
This was the first time making chilli with cloves, so I wasn't sure how it would turn out. I needn't have worried because it came out fabulous!
It wasn't too hot at all, instead, very lovely and aromatic. Rafa actually surprised me when he said he wanted it more hot, and that now he eats Mexican chilli con carne by his hospital. Um, ok, coulda discussed that with me before cooking, SWEETIE! There was no salt in this recipe at all, and I thought that odd, because even though I try not to over-salt things, I think salt does bring out the flavor of the meat and the spices, so I added salt liberally before serving the dish, and I think it was better for it.
And after lunch, dessert!
The coconut ice cream I adapted the other night! Oh my lordie! THIS WAS UNBELIEVABLE!!!
Came out creamy and scoopable. The coconut flavor was definitely pronounced. And so easy since no custard is needed! I have to post the recipe here, just have to.
Dreamy Coconut Ice Cream (ADAPTED from Tessa Kiros' recipe)
1 cup (250 ml) heavy (double) cream
1/2 cup (125 ml) maple syrup
1 tsp vanilla extract
1 cup (250 ml) unsweetened coconut milk
Whisk together the maple syrup and heavy (double) cream. Add the vanilla and whisk in the coconut milk. Transfer to a measuring jug.
Pour into your ice cream maker bowl and churn until a soft-serve consistency. Freeze for 24 hours. Allow to sit outside the freezer for 5 minutes. Scoop and enjoy.
A Malibu-esque boozy chocolate syrup would be fab on this. My not so sophisticated husband doesn't need complicated chocolate syrups. Chocolate sprinkles will do just fine!