no churn strawberry creme fraiche ice cream by bottomfeeder

Roasted Strawberries Pop in This No-Churn Ice Cream

Firstly unlike many other no churn ice cream recipes this one is not sickly sweet. I aimed to reduce the sweetness of the mandatory no churn condensed milk part (I think the sugar and custardy texture help make it more foolproof than a more headache-inducing version with an egg based custard or similar wizardry).

strawberries roasting on an oven tray


ROASTED STRAWBERRIES?!
Roasting the strawberries gives you a great depth and big strawberry flavour while also reducing the sweetness and water content that can cause the dreaded ice crystals in ice cream. If you wish to try add fresh cut up strawberries in your ice cream mix, be warned! The water content of the fresh fruit might add icy bits! It’s best to add these on top when serving, but give it a go if you’re not fussed about icy ice cream.

TO SERVE
Serve a scoop or two simply with some fresh strawberries or extra creme fraiche on top in a cup or cone, or go ham and sandwich between wafers or cookies for a fancy homemade ice cream sandwich (I did ). Basil and mint are great herby additions, as are the strawberry leaves themselves (I find these taste earthy and slightly basil-like, but less fragrant – plus you already have them!).

RECIPE
ROASTED STRAWBERRY CREME FRAICHE ICE CREAM – NO CHURN


INGREDIENTS
500g strawberries, tops cut off (use them to make a strawb top vinegar)
1/2 tbsp white sugar
1/2 tsp vanilla bean paste (or extract)
197ml/g* sweetened condensed milk (1/2 a can – double the recipe you want to use it all)
200ml/g cream (full fat, must be whippable)
100ml/g creme fraiche (can substitute for sour cream)

METHOD
Roasted strawbs
1. Preheat oven to 160°C. Wash, lightly dry and halve your strawbs. Pop on an oven tray and toss with sugar, then spread into a single layer.
2. Roast for 40-45 mins. Don’t let the sugary juices burn!
3. Once roasted scrape everything into a food processor and blitz till as smooth as possible. Allow to cool.

ICE CREAM (WOO!)

  1. Chuck your condensed milk into the food processor with the cooled strawb mix. Blitz for 1-2 minutes till well combined and aerated.
  2. In a large bowl (larger than you need, we’ll dump the strawberry mix in here later instead of dirtying another bowl 😉) whip together cream, creme fraiche and vanilla till stiff peaks are achieved.
  3. Push the cream to one side of the bowl and pour the strawberry mix next to it, scraping everything out with a spatula.
  4. Fold a scoop of the cream mix through gently (don’t beat, we need the air to get the right texture!). When mostly mixed in add another scoop and repeat. This helps start to lighten the mix so it’s easier to fold through and allows you to retain the air you spent all time time whipping the creams into desserty submission.
  5. Now fold through the rest of the strawberry mix into the cream. Again gently folding till it’s almost a homogeneous millennial pink. About 15-20 folds should do it. A few streaks here and there make it look lovely, so don’t stress about them.

FREEZING + SERVING

  1. Pour your ice cream into a container – either an airtight glass one or a metal one (freezes quickly and retains the cold temp).
  2. Top with a sheet of baking paper cut to fit your container and smooth it out to prevent bubbles that can create dreaded icy bits. Freeze for 12 hours. You get more of a soft serve texture after at least 3-6 hours.
  3. Serving – let it sit at room temp for a few mins to make it easier to scoop. It might seem hard once frozen for a few days, but it’s more like a churned ice cream and scoops more easily when it softens a lil’. Not bad at all for homemade!

VARIATIONS
You could roast other fruit and substitute, but strawberries are pretty darn hard to beat! I also want to work on a version that incorporates the strawberry leaves into the ice cream the future…keep your eyes peeled!

NOTES:
* All ingredients can be interchangeably weighed on a scale or measured in a cup. I find it easier to just weigh creams in a bowl or straight into the food processor instead of dirtying a measuring cup and having the scrape it all out.

ZERO WASTE LEFTOVER USE IDEAS
– Strawberry tops – Strawberry top vinegar, use leaves as garnish.
– Cream – whip and serve alongside your ice cream.
– Creme fraiche – serve a dollop with your ice cream. Kind of like a cross between ricotta and double cream – really nice on toast with jam or leftover fresh strawberries.



Tag me on instagram at @_bottomfeeder if you end up making this! I’d love to know who it went and how you served it🙏🌞

This strawberry series of recipes was developed by me in response to the plight of strawberry farmers in Australia, many of whom have been forced to sell their spring strawbs below cost price due to the affects of Covid Lockdown around Australia. With heavily reduced business from bakeries, restaurants and cafes (that are still takeaway only at the time of writing) their berries are piling up, and some are spraying their crops and letting them die out of desperation. See more of my strawberry recipes here!

Filipino adobo pickled mushies


Restaurant quality mushrooms from @maximmushrooms

Everyone goes mushroom mad sometimes. This recipe is perfect for when you’ve bought or foraged a few too many of mother earth’s favourite umami cups. It features the usual pickling spices, plus the Filipino zap of coconut vin – a taste which pairs well with the meaty mushrooms and reminds my inner child of mum’s chicken adobo. Mmm. I used Phoenix Oyster Mushrooms sourced from a lovely small-scale grower @maximushrooms (DM Maxim via instagram to order), based out the backdoor of Sydney – but you could easily get ‘em (or other varieties like shimeji, king oyster, shiitake, saffron milk caps or pine) from a good grocer (especially Asian ones) or grow-at-home kit and it’d be lightyears better than the supermarket. Pro tip: Char the mushies before pickling for bonus smokiness.

(A brief aside on coconut vinegar before we commence – Coconut vinegar doesn’t taste particularly coconutty. I used the type made by fermenting coconut water (suka ng niyog). Generally, the brown-tinged variety is made from coconut sap (sukang tuba).)

No more ado – here’s my recipe for Filipino Adobo Pickled Mushrooms:

INGREDIENTS
Oyster mushrooms
Coconut vinegar (Filipino brand preferred, like Datu Putti)
Bay leaves
Whole black peppercorns
Small garlic clove, thinly sliced
Non-iodised salt, a pinch

METHOD

  1. Sterilise your jars and lids by placing them on a tray in a cold oven, set to 100ºC (212°F).
  2. Clean your mushrooms – by gently pulling them apart (if joined to a big mushroomy mass), and tearing larger ones in half. Wash them lightly (no gritty gills here), and allow to dry in the sun.
  3. Sear mushrooms – Heat an aluminium or cast iron pan on medium high heat and dry-sear the mushrooms till lightly charred (ie. no oil for max char). Don’t overcrowd the pan, otherwise they’ll stew, so doing this in batches is best. Press down the mushrooms with another pan to get an even sear. Flip and do this for all mushrooms on both sides. Set aside mushrooms. Don’t wash your pan! Add some water and boil on medium while scraping all the smoky char add this water to the water portion of the next step.
  4. Make your pickling brine – Make enough pickling brine to fill your jars. Simmer equal amounts of coconut vinegar and water(add your smoky mushroom pan liquid here) in a small pot.
  5. Take your jars out of the oven with tongs.
  6. Assemble – Add 1-2 bay leaves, 4-6 black peppercorns and 2-3 THIN slices of garlic (these pack a punch) per 200ml jar (scale this up or down depending on the bigness of your jars and your flavour preferences). Add your seared mushrooms to the sterilised jars. Pour over the hot hot brine, leaving 1cm headroom. Run a knife around the inside edge of the jar to release air pockets. Tap the jar a few times and repeat. Add more brine if required and pop a lid on.
  7. Storing – Store in a cool, dark place out of sunlight for at least 2-3 weeks to let the flavours develop. Should keep for a minimum of 1 year. Refrigerate after opening.

This recipe is featured as part of a fermentation community celebration for Sandor Katz’ new book ‘Fermentation Journey’s (published by Chelsea Green). This screened as part of a livestream on October 10. Register here to access the videos that were shown, hosted and curated by Cultures Group. You can see me demo this recipe step by step!
Thank you to chef Ken Fornataro from Cultures group for bringing together the fermentation community! It’s a joy to share and document our recipes, pickles and ferments in honour of Sandor’s own journey and learnings alongside many that I admire and learn from myself.

DIY ‘Aesop’ Post-Poo Drops (Natural Mandarin Toilet Freshener)

Aesop is an Australian skin-care and self-care company, known for their high-end, well-branded (and incredibly expensive) products. And there’s no bigger epitome of this than their fabled Post-Poo Drops, a toilet freshener which elicits an understated scent of Mandarin, Tangerine, and Ylang Ylang when plopped into your toilet bowl after (and this is to quote the labelling) “vigorous activity has occurred” – far more natural than those artificially pumped up floral fresheners that you find on the supermarket shelves.

The original is beautiful, and actually has a Bottomfeder-esque origin story! “This botanical deodoriser got its accidental start when discarded essential oils from our in-house lab were repurposed to scent an office bathroom. It has since become one of our most popular products” – @aesopskincare

While I originally got these delightful drops for bathroom guests, my partner and I have fallen in love with the scent. And so rather than use it too quickly, I thought I’d have a go at making this mandarin marvel myself. Just save up some citrus skins and let time and patience work their magic. Make a larger batch and gift it to friends and family, or just store it to refill your smaller bottle. The prep time is 3 weeks, and this sounds insane, but like most good preserving projects, it’s very hands-off and mostly about letting time pass…especially something we have lots of in lockdown!

First, we create our own essential oils by steeping dried citrus peels in rubbing alcohol. Commercial versions use a distiller or cold press to extract oils, but alcohol is much more accessible way to draw these oils out at home without needing all that hi-tech wizardry. I used mandarin, orange and lemon peels leftover from eating and cooking. If you want a shortcut or have essential oils on hand you could just use them, however this can be costly and this recipe came about as an elevated way of utilising those naturally zingy smelling citrus peels.


My partner Mark and I created a really calming and chilled, but also tounge-in-cheek video which accompanies the recipe below. It was heavily inspired by the minimalist and considered Aesop brand and aesthetic, with our cheeky spin. Hope you like it!

RECIPE
DIY ‘AESOP’ POST POO DROPS (NATURAL CITRUS PEEL TOILET FRESHENER)

INGREDIENTS:

For the essential oils: (yields approx 20-50mL of each, prep time 3 wks)

  • 3 or more mandarins
  • 3 or more lemons
  • 3 or more oranges
  • rubbing alcohol

For the final mixture: (yields approx 150mL, prep time 5 min)

  • 125ml water
  • 1 tsp rubbing alcohol (can substitute for vodka)
  • 1 tsp vegetable glycerine (or substitute 1/2 tsp liquid soap)
  • Lemon essential oil
  • Mandarin essential oil
  • Orange essential oil

METHOD:

For the essential oils:

  1. Peel each of the mandarins and oranges.
  2. With a paring knife, remove the white pith for each of the peels.
  3. While you’ve got your knife out, cut the peel off the lemons.
  4. Place the de-pithed peels out in the sun to dry for approx 1 wk, keeping them separate so you know which peels are which. Turn every so often.
  5. Put each group of peels into a separate jar and cover with rubbing alcohol, shaking the jar to ensure peels are evenly covered/submerged.
  6. Place a lid loosely over each jar, and put in a cool dry place for 1 wk.
  7. Strain each oil to remove the peels, and place in jars. Optional zero waste drained peel use – Store the strained peels together in a jar – these can be used as a rubbish bin deodoriser, just shake some into your bin to keep it smelling fresh. As they’ve been sitting in alcohol they’re kind of preserved.
  8. Use paper towel and rubber bands to create a breathable lid for each oil. Then put in a cool dry place for 1 wk, shaking infrequently to stop bacteria forming.
  9. (Optional) Store each oil in eye-dropper bottles for ease of use.

For the final mixture:

  1. Measure 125mL of water out into a jug.
  2. Add the glycerin and rubbing alcohol.
  3. Use your nose to mix a balance of the essential oils to your liking. 30-40 drops total ought to be enough. Go slow and add oils bit by bit.
  4. (Optional) Store in eye-dropper bottle for ease of use.


For blending: Mixing the scents comes down to your individual preferences. It’s very subjective, so you have to use your nose to smell what’s right for you. I found that lemon is sophisticated, bright and fresh, orange verges on that musky stereotypically grandma toilet freshener smell, and mandarin is somewhere in the middle. For me, I added approximately 50% Lemon, 35% Mandarin and 15% Orange.

To create an aroma that smells more like the Aesop original: The Aesop original post poo drops have an aroma blend of tangerine peel, ylang ylang and mandarin peel. My version omitted the ylang ylang. I wanted to see what I could make with what I had without buying extra first (I haven’t seen any wild ylang ylang around me either). I recommend you include ylang ylang (native to Queensland, but not as readily available wild to everyone) or something similar like jasmine. You can buy readymade ylang ylang oil if you want, but a lemon heavy version of these post poo drops is pretty darn good as is! It is just going down the toilet in the end anyway!

For storage: You can buy amber glass bottles with some form of a dropper to make dispensing the oils and storing your finished post poo drops easy. They’re available online and at health food stores, or reuse ones you have leftover. The amber glass also helps prevent the oils from oxidising due to heat and light.

Future ideas: I’m currently creating some lemongrass essential oil to hopefully add a bit of a floral note (I usually dry the tough ends and outer parts of lemongrass whenever I buy it. I add it to cooking and make my own ginger and lemongrass tea). Make it your own though! You could add in rosemary, lavender or eucalyptus and take it in a different direction to the Aesop version if that’s what you like. I find it helps to look at or google the blend of scents in perfumes and products you already gravitate towards and try to recreate blends inspired by those (wayyyy easier than becoming an actual perfumer).

Credit: This recipe was adapted from this ‘fabulous farm’ girl ‘diy poo poo spray’ recipe.
mixed with this ‘hillsbourough homesteading’ orange essential oil recipe.

Share your version by tagging me on instagram @_bottomfeeder I’d love to see what you create!

Mushroom makes a bloody good mince!

I usually make this mushroom mince when I have a glut of mushrooms that I either forgot about or overbought from the bargain bin. Semi dried out, sad looking mushrooms are perfect for this! It’s a bonus if they’re fresh, but I’ve made this with both and it’s delicious either way. It’s an umami-rich lighter alternative to mince. My go to use for this is usually a riff on Chinese san choy bao or in a rice bowl. When I don’t have much left of this I just stretch it by adding a few spoonfuls to meals on the side.

Everything is chopped in the food processor since we have it out anyway! If you don’t have a food processor you can roughly hand chop everything up with a little more time, but definitely more love.


RECIPE

MUSHROOM MINCE SAN CHOY BAO

INGREDIENTS
600 g mushrooms (any mix really, I often use a mix of field, button and swiss, whatever you have or whatever’s cheaper)
1 large onion
1 cup leftover cooked white rice
Canned bamboo shoots, sliced (approx 225g)
Canned water chestnuts, sliced (approx 227g)
3 tsp oyster sauce
3 tsp light soy sauce
2 tsp brown bean paste* (fermented soy bean and flour paste)
2 tsp kecap manis (sweet soy sauce)
1 tsp rice wine vinegar
Pepper and salt to taste


TO SERVE
Coriander
Sesame oil
Baby cos lettuce – washed and dried
Pickles on the side (optional)

METHOD
1. Heat a large fry pan on medium with a bit of vegetable or another neutral oil. Roughly halve and quarter the onion and finely chop in a food processor, then add to the hot pan with a pinch of salt and fry for 2-3 mins or until golden.

2. Add the washed and drained water chestnuts and bamboo shoots to the food processor and carefully process with the pulse function to a rough chop. Keep some texture as this part adds a bit of crunch, so some larger bits are fine. Add to the pan with the onion and saute for 5 mins. Add another glug of oil if it’s drying out then 1 tsp each of oyster, soy sauce, brown bean paste and kecap manis – mix through well – this imparts extra flavour into the chestnuts and bamboo shoots. Cook for a few minutes, then set aside in a medium bowl.

4. Meanwhile chop the mushrooms to a rough dice, in the food processor. Work in batches (depending on the size of your food processor) so the chop is even – tear large mushrooms into smaller bits for a more even chop. Do some finely, some more chunky to get variation. Be careful not to over do it as they’ll cook down and shrink. Add more oil to the large pan on medium high heat and add your chopped mushrooms and leave them, if you overmix them you’ll coax out more liquid. Letting them sit allows them to brown and set a bit of colour on the edges. The cooking time depends on your mix of mushroom varieties. I cook them until they don’t have that raw taste anymore. Should be around 5-10 minutes. 

5. Throw in the chestnut and bamboo mixture and cooked rice with the mushrooms, mix well and warm through. Add the remaining sauces and the rice wine vinegar: 2 tsp oyster sauce, 2 tsp soy sauce, 1 tsp brown bean paste, 1 tsp kecap manis and some white pepper. Taste for seasoning after each sauce addition if you’re not confident mixing and layering asian sauces then do a final taste for seasoning. 

Photography by Eric Cech

TO SERVE
Spoon warm mushroom mince into prepared lettuce cups and top with coriander (finely sliced stems or leaves) and pickles on the side – chinese pickles, kimchi, takukan (yellow pickled daikon), do chua (pickled carrot and daikon) or just sweet sliced pickled cucumbers work well). Crunchy cucumber slices and lil’ red radishes are nice too if you have some handy. Enjoy!

NOTES: *Brown bean paste: Is a fermented soy bean and flour paste. If you cannot find it substitute with extra soy sauce to taste.

There’s so many ways to eat this, how would you do it?

Photography by Eric Cech

Cauliflower stem and leaf pizza with egg

Cauliflower leaves make an excellent pizza topping

Cauliflower leaves are quickly becoming my go-to zero-waste staple. This non-traditional pizza recipe came about when I ran out of baby spinach but was craving a spinach and egg pizza. The closest thing I had in the crisper was a whole cauliflower + extra cauliflower leaves (everyone left them behind at the grocers, so I sneakily grabbed a handful and put it with my cauliflower bag hehe). I thought…I COULD USE CAULIFLOWER LEAVES!

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I was going to use tomato paste on the base but decided to use kale stem pesto because I had some fresh. I usually make a big batch and keep some in the fridge, then freeze the rest in sheets so I can break off the amount I need. You can also just use readymade, but if you want to give it a go here’s my recipe for kale stem pesto.

Kale stem oesto spread on a pizza base

It’s pretty easy. Seperate the leaves and stems, cut the stems into small pieces and baked quickly to soften a bit, then pop it on a pizza base spread with kale stem pesto (my recipe here, you can also use store bought). Add a few other bits and pieces, pop it back in the oven, add your egg towards the end and there you have it! YOUR OWN. PERSONAL. PIZZA.

All the ingredients below can be subbed for whatever you have available…I just used what I had for this very last minute pizza. For the cheese go ahead an use something fancier like mozzarella or bocconcini (it’ll be better, obviously, but sometimes you just need to offload a few slices of cheese) or scale it back to the tasty cheese slices…nobody will know, not even Instagram. If you don’t have pistachios, almonds or hazelnuts would work just as well. The pizza base I tried happened to also contain cauliflower (Picasso kitchen cauliflower base – a regular base with cauliflower added to up the veg content). It wasn’t bad! I’d buy it again for quick meals like this. It was thin and became nice and crispy. I’d usually have less toppings but my slight distrust of the pizza base and hunger meant I piled it on a bit more.

IMG_20200113_131922

RECIPE

EASY CAULIFLOWER LEAF & EGG PIZZA

INGREDIENTS
Cauliflower leaves, 4 large pieces, stems attached
Pre-made pizza base
2 tbsp kale stem pesto (or pre-made pesto alternative)
10-12 kalamata olives, drained
1 tsp capers (optional – can just use a pinch of salt instead)
2 slices gouda cheese, torn into pieces (or whatever cheese you have)
100g pistachios, shelled and chopped
1 large egg
Salt and pepper, to taste

METHOD
1. Pre-heat a fan forced oven to 180°C. Rinse and trim the cauliflower leaves. Pat dry. Line a large oven tray with baking paper and set aside.

2. Pull leaves off cauliflower stems, keeping leaves and stems seperate. Tear the leaves into bite sized pieces. Chop stems into 1cm pieces, halving any large ones, then pop onto your lined baking tray with a drizzle of olive oil and 1 tsp of capers and pepper. Toss to coat in oil, place tray in oven for 2 minutes or till stems are beginning to soften slightly (this pre-cooking ensures they’re not undercooked at the end).

3. Spread pesto evenly onto your chosen pizza base using a spoon leaving a bit of a border for the crust edge. Scatter the cauliflower stems and capers, cauliflower leaves and pistachios on top making sure to leave an egg-sized bare circle on the middle of the base for the egg later on (one or two leaves on the circle are ok you just don’t want a mound of things there messing with the egg and popping the yolk). Top with cauliflower leaves and put back in the oven following the packet directions for the pizza base (my thin one required 8 minutes). Halfway through add your cheese on top (still avoiding the middle bare bit).

cheese

4. Meanwhile crack your egg into a ramekin so it’s easier to place it. Take out your pizza and drizzle with a little olive oil (the cauliflower leaves should be crispy, this addition of oil just ensures they don’t burn).
Carefully slide the egg out of the ramekin into the middle ensuring the yolk doesn’t break (no biggie if it does, it’ll just cook quicker). Use a spoon to spread out the egg white slightly to fill any gaps between it and the fillings. Place the olives anywhere the egg isn’t and put back into the oven for 2-3 minutes or until your pizza crust is golden and the egg is just starting to turn white on the edges (without clear bits).

rawegg

5. To serve sprinkle with some chopped pistachios, fresh basil leaves and pepper (there’s probably enough salt with the capers and olives). Season the egg with salt and pepper. Cut into 4 slices, ensuring all bits get a bit of egg/yolk and enjoy!

I’d love to hear your spin on this pizza! What did you add?

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MORE OF MY CAULIFLOWER LEAF RECIPES:
Easy Cauliflower Stem Breakfast Salad

WHAT ABOUT KALE STEMS, YOU SAY?
Save your stems! Easy raw kale pesto