As one of those people who likes to enjoy themselves in a kitchen full of ingredients and produce lovely things, I have a selection of gadgets that clamour for attention.
Though, sadly, no Kitchen Aid. Otherwise I would be just mixing stuff up all the time.
Carole bought me an ice cream maker a couple of Christmases ago. Because I love ice cream. Like to a ridiculous level. So it stands to reason that the way to my heart is via something which you either have to keep part of in the freezer indefinitely, or know at least 24 hours in advance that you want to make ice cream.
It has been used in anger once to make some ice fream that was both very nice and ridiculously easy. Cheaters ice cream, in a way, as its base was made with custard. But apart from that, nothing.
But I figured I’d change all that and start getting into using it. And I thought rather than ice cream, I’d endulge in some sorbet. After all the house is swimming in fruit because we’ve been infusing waters and making birchers and all sorts of fun things like that.
So I did a quick google for lemon sorbet. I figured go in at the lowest sorbet level I could think of. I found a recipe for it by searching for a lemon sorbet recipe. As you might, in fact, suspect.
But the first result I clicked on didn’t bring up a recipe for lemon sorbet. Despite it being entitled “recipe for lemon sorbet and berries.”
The recipe, which I remember clearly, was part of the American Food Network website. It was by Rachael Ray who is – according to the interwebs – a television personality, businesswoman, author and cook.
If all her recipes are like this one, I’m going to dispute the cook bit.
Lemon sorbet and berries has three ingredients. Two of them are in the title. One is mint. The recipe, and I shit you not, told you to put some berries in a bowl, top it with a servibg of sorbet and sprinkle with chopped up mint leaves.
That’s not a recipe.
I’m not having it.
It’s not a recipe.
It’s, at best, a serving suggestion.
You’d expect to see a picture of the finished thing on the sorbet container. And presumably, once you’d struggled to even imagine how to put something like that together, you would then take to the internet hoping that soneone could help you assemble such a beautiful dish.
Now if you’ll excuse me, I need to try and fathom out how to make this thing I’ve seen on a packet of fish fingers…