Astar's cheesy potato and caramel icecream nut pie recipes - 18 August
Caramel ice cream and nut pie
Cheesy Roast Potatoes
4 medium potatoes
Salt & Pepper
Parmesan cheese to taste
Scrub potatoes, cut in half lengthways, then score with fine strips along the top. Mix salt & pepper, olive oil, parmesan cheese and lemon zest in a bowl. Rub into the top of the scored potatoes and put in oven to roast.
Caramel Ice Cream and Nut Pie
Time: 24 hours
Super rich and beyond delicious. ONLY to be served on high days and holidays. A little serve is all that one needs.
2 cups crushed gingernut biscuits
120g melted butter
1 tsp cocoa
1 tsp cinnamon
1 tsp nutmeg
1 l vanilla ice cream
1 cup golden syrup
1 cup peanut butter
2 cups chopped chocolate covered nuts, like brazil or macadamias
Make the crust by melting the butter, then stirring in the remaining ingredients. Press into a 20cm, deep pie dish with removable base.
Stir the golden syrup and peanut butter together until well mixed.
Soften the ice cream but do not allow to melt.
Put half the ice cream into the pie crust, then half the peanut butter mixture and half the chopped nuts.
Put the remaining ice cream on top with the rest of the peanut butter mixture and chopped nuts.
Cover with plastic wrap.
Place in freezer for a good 24 hours before serving.