The Weekend Sun
Friday 6 November 2015
25
Have coffee with cream Just four ingredients make this simple ice cream perfectly dreamy. Try it in a sundae topped with luscious hot fudge sauce or whipped coconut cream. The recipe comes from ‘The Quiet Gut Cookbook’. The book is available from www.exislepublishing.co.nz and wherever good books are sold. RRP $24.99. SERVES 6 Prep time: 5 minutes, plus several hours to chill and several hours to freeze Cook time: 5 minutes
PER SERVING Calories: 357 Protein: 2g Total Fat: 26g Saturated Fat: 21g Carbohydrates: 30g Fiber: 0g Sodium: 36mg • • • •
2 (425g) cans fullfat coconut milk ¼ cup granulated sugar ¼ strong brewed coffee 1½ teaspoons vanilla extract
1. In a medium saucepan, set over
medium heat, whisk together the coconut milk, sugar, and coffee, and heat for about 5 minutes, until the sugar is dissolved. Remove from the heat and stir in the vanilla. 2. Transfer to a bowl and chill, covered, in the refrigerator for several hours or overnight. 3. Transfer the mixture to an ice-cream maker and freeze according to the manufacturer’s instructions. 4. Transfer to a freezersafe container and freeze for several hours until very firm. Serve frozen.
Bliss balls get big ‘YES’ from Dragon’s Den Otumoetai College group Casca Enterprise’s premix dessert is a treat for the health conscious.
excited” about the win. The winning team will now represent the Bay at the national YES awards in Wellington on December 9, when they’ll be up against other regional The Year 12 students’ innovative winners. treat is called Do-Lish. The raw cacao “We’ve got to go through a whole chocolate and raspberry bliss balls other Dragon’s Den again,” says Louise. are made from natural ingredients, “Normally they only send two people including coconut oil and vanilla from the team, but this year they’re bean paste. sending everyone, so that’s pretty cool.” Good health and good fortune have Casca Enterprise also won first place gone hand in hand, as the students are in sales, runner-up in innovation and currently celebrating winning the Bay operation, and a $1000 scholarship for of Plenty Supreme Award in The Lion Massey University each. Foundation Young Enterprise Scheme – Louise says the team has sold about a learning programme offering students 50 Do-Lish products so far. the opportunity to create a business and “We broke even straight away and we run it for a year. sold out at Trade Fair. We’re going to Casca Enterprise representative Louise have to start making some more now.” Skousgaard says the team is “pretty The word on the street is this new healthy treat is good. “We’ve had a lot of positive feedback on our Facebook page and emails,” says Louise. “A lot of people ring us up to order more.” The runner-up YES team is Neeah Enterprises, also from Otumoetai Ella Copeland, 16, Keely Scott, 16, Louise College, which Skousgaard, 17, James Arrowsmith, 17, and Pim produced Chammoung, 17, with their winning products. hanging
herb gardens aimed at the home cook who wanted easy access to fresh herbs and looked attractive in the home. Neeah self-produced the herb gardens from locallysourced supplies. The group also picked up the Customer Service Award. Tauranga Girls’ College won the Business Operations Award, Marketing Award, and Manufacturing and Production Award, while Aquinas College won the Innovation Award and Sustainability Award.
er, ice-cream mak an e av h t n’ o d in If you ze the ice cream p, ee fr st Ju : m le stir it u no prob r 2 to 3 hours, a baking dish fo freeze, stirring every and continue to to break up any ice so rs. 30 minutes or ther 3 to 4 hou o an r chunks, fo
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