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Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs
Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs

Before you jump to Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.

Remember when the only individuals who cared about the environment were tree huggers along with hippies? That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some improvements. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

A massive amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones which might be more than ten years old. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.

The kitchen alone gives you many small means by which energy and money can be saved. Eco-friendly living just isn’t that difficult. A lot of it really is basically making use of common sense.

We hope you got insight from reading it, now let’s go back to ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs recipe. To make ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs you only need 36 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs:
  1. Prepare FOR GINGER AND BAY LEAF ICE CREAM:
  2. Use 1/2 cup fresh cream
  3. You need 1/4 cup milk
  4. Provide 4-5 fresh bay leaves
  5. Get 2 cinnamon sticks
  6. Take 1 tsp minced ginger
  7. Get 1 tbsp sugar
  8. Take 1/4 cup whipping cream
  9. Get 2 tbsp honey
  10. You need 1/4 tsp salt
  11. Provide FOR JALEBI BATTER:
  12. Take 1/2 cup plain flour
  13. Get 1 tbsp chickpea flour (besan)
  14. Provide 1/4 tsp baking powder
  15. Use 1/4 cup apple juice
  16. You need 2 tbsp plain water or little more
  17. Get FOR JALEBI SYRUP:
  18. Use Pinch saffron threads
  19. You need 1 cup water
  20. Prepare 1/2 cup honey
  21. You need 2 whole cloves
  22. Use 1 tbsp cardamom pods
  23. Provide Few edible rose petals
  24. Get 1/2 Juice of a lemon
  25. Get 2 tbsp honey
  26. Get As required Canola oil, to deep-fry
  27. Provide FOR NUT CRUMB:
  28. Prepare 15 gms unsalted butter
  29. Get 1/4 cup shredded coconut
  30. You need 1/4 cup pistachio, finely chopped
  31. You need FOR GRILLED FIGS:
  32. Prepare 4-5 fresh figs, stemmed and halved lengthwise
  33. Take 1 tsp canola oil
  34. Get 1 tsp balsamic vinegar
  35. Take 3 tbsp honey
  36. Take 1 tsp chopped fresh thyme
Instructions to make Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs:
  1. For the Ginger and Bay Leaf Ice Cream, place the cream, milk, bay leaves, cinnamon sticks, ginger, sugar, honey and salt in a medium sized saucepan. Set over medium low heat and bring to simmer. Remove from heat and strain into a pouring jug. Let it cool completely. Whip the cream to soft stiff peaks and fold this whipped cream to cooled mixture. Set aside, in freezer, until firm and ready for serving.
  2. For the Jalebi, to make batter, combine flours, baking powder, apple juice and water. Cover and set aside at room temperature overnight to rest. Next day, transfer the batter to a squeeze bottle.
  3. To make jalebi honey syrup, place saffron and 1 cup boiling water in a pan and set aside for 10 minutes to infuse. Add honey, cloves and cardamom and cook for 5 minutes or until reduced by half. Stir in lemon juice and add rose petals and set aside.
  4. Heat oil on medium heat and squeeze batter into oil in long spirals, working from the inside out. Cook, turning halfway, for 2-3 minutes or until golden. Remove with a slotted spoon, dip in syrup for a minute, then remove and keep aside.
  5. For the nut crumb, place the honey and butter in a saucepan over medium heat and cook, stirring, for 3-4 minutes or until melted and bubbling. Add the coconut and pistachios, and stir to combine. Spread over baking tray and bake at 160'C for 8 minutes or until golden. Remove and set aside.
  6. For grilled figs, cook honey in a saucepan for 2 minutes or until colour darkens. Heat the grill pan to medium low. Brush the rounded side of figs with oil and cut sides with balsamic vinegar. Pour caramelised honey and thyme over the figs. Set the figs on the grill, cut side facing up. Cook until tops start to bubble and brown and the bottoms of the figs get light grill marks, 5 to 8 minutes.
  7. To serve, cut ice cream into slices, divide between plates. Add some pieces of the nut crumble and dots of the caramelised honey. Place a jalebi with some grilled figs over the ice cream and dizzle over the fig juices from the pan.

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