A selection of recipes & basics

Ice Cream Recipes
600ml Double (heavy) Cream 
300ml Whole Milk
30gm Fresh Mint leaves
210gm Caster Sugar
1/2 Vanilla Pod (or 1tsp Vanilla Essence)
Add mint leaves, sugar and vanilla to the cream in a pot 
Warm slowly to allow the flavours to infuse. Keep stirring slowly and DO NOT BOIL.
When hot remove from the heat and allow to cool. 
Once cool place in a fridge for a few hours. 
Remove from fridge and strain the liquid removing the vanilla pod (if used). 
Push on the mint leaves to extract the full minty flavour. 
If using an ice cream maker pour in and start to churn for about 40 minutes. 
Pour  1/3 into a plastic tub if you're planning on adding any chocolate. 
(OPTIONAL) it's here you would drizzle 100gm of melted organic 85% cocoa 
dark chocolate. 
Pour another 1/3 and repeat with chocolate until all 100gm is used. 
Pour final 1/3 into the tub. Seal and freeze. If you're not using an ice cream 
machine then take the mix out every hour and stir to stop crystallisation. 
600ml Double Cream
300ml Whole Milk
200gm Caster Sugar
40gm pistachio nuts
1/2 vanilla pod or 1tsp vanilla essence
Prep. Shell the nuts. Once done steep in boiling water for 2 minutes. 
Remove from the water and peel the remaining husks away revealing the very green 
kernels. Allow to dry. Then chop the nuts. 
Pour 100ml of the cream into a bowl and stir in the sugar and vanilla. 
Keep stirring until dissolved. Pour in the rest if the cream and milk. 
If using a vanilla pod let it infuse in the fridge for an hour. 
Remove the pod and pour the mix into an ice cream machine.
Add some of the nuts every 10 minutes during the churning to allow even 
distribution. When finished pour into a plastic tub and freeze. 
450gm fresh strawberries
450ml Double cream
300ml Single Cream
210gm Caster Sugar
Hull the strawberries and blitz in a blender. Chill the purée. 
Add the sugar to the single cream and stir until dissolved. 
Incorporate the double cream. 
Pour all the mix into an ice cream machine.
Add the purée and churn for forty minutes. 
Freeze and enjoy. 


Makes approximately 2 portions

Here is a very simple way to make your own delicious, healthier chips!


4 large (long) Maris Piper potatoes
Olive oil (in a spray pump)
Sea salt

Preparation method
  •  Preheat the oven to 200 degrees C
  • Cut out any eyes or unwanted bits of potato (however, do not peel them - keep the skins on)
  • Cut the potatoes into slices 1.5 cm x 1.5 cm wide x the length of the potato 
  •  In a pan of boiling water, blanche the potatoes for about 5 minutes 
  • Remove from pan and allow to drain
  • Spray onto a preheated baking tray, a few sprays of olive oil
  • Pour the potatoes onto the tray and ensure they are not piled on top of each other
  • The key is to have a side of a 'chip' touching the baking tray at any one time - after 10-15 minutes when they have started to turn golden brown and crisp, use a fish slice to flip them over and allow the other side to brown and crisp for a further 15 minutes or so (if they look a little dry, you can spray a bit more olive oil onto them at this stage)
  • When the chips are evenly cooked though and all over, they are ready
  • Use a fish slice to remove from the tray and serve up


Serves 4...
... it's so tasty, you'll be more than happy to have it two days in a row!

This basis of this delicious trifle was first tried and tested at Agatha Christie's house 'Greenway' some time ago. The house is now owned by the National Trust. We had a truly delicious lunch in Agatha's kitchen, and a similar trifle to this was made by Shirley, the trust's chef. We just had to ask the trust for Shirley's recipe and they kindly sent it to us. This version has been adapted by Mon Petit Café. Enjoy!

  • 500g/17½oz mixed berries (blueberries, raspberries, blackberries) or any fruit in season
  • 2 tbsp caster sugar (or enough to taste, depending on how sweet the fruit is) 
  • Cassis (optional)
  • 3 tbsp of fruit juice (lemon orange or apple)
  • 500g/17½oz Home made plain or lemon sponge cake (or use pre bought fingers)
  • 250ml/9fl oz  Vanilla homemade made custard made with ½  Devon cream and Devon milk * Devon custard
  • 200ml  whipped cream with vanilla
Preparation method
  1. Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and the fruit juice. Simmer for a few minutes until the fruits burst. Set aside.
  2. Slice the sponge cake into thin pieces (or break up the fingers) and place into a bowl, or in four individual dishes. Spoon over the warm fruits and some of their syrup plus a dash of Casiss, if using. Trickle over some Devon cream and pour  the custard on top, allowing to set. Do this in several layers. Finally, pipe whipped cream on top and decorate with fresh berries and mint.
* To make the Devon custard

  • 145ml semi-skimmed organic milk 
    145ml organic double cream
  • 1 vanilla pod, split length ways or tsp good quality vanilla essence
  • 2 organic eggs, yolks only
  • 1 tbsp organic caster sugar

  1. Heat the milk and cream with the vanilla pod and allow to just come to the boil. In a large bowl, beat the eggs with the sugar.
  2. Pour the hot milk over the egg yolks whisking vigorously. When completely mixed in, return to the pan.
  3. Stir over a low heat until the mixture thickens sufficiently to coat the back of a spoon. This will take 5-6 minutes.
  4. Drain into a bowl, remove vanilla pod (or add essence if using). Allow to cool.


Homemade bread

The loaf (pictured above) was made in less than an hour. If there's one thing you should have a go at, it's making bread. You needn't spend hours proving or watching your wholesome loaf of goodness rise. Treat yourself to a bread machine and use one of the widely available ready made mixes. Wrights sell 500g packs of malty, wholemeal, mixed grain or organic stone ground ... which can be bought in the supermarket or through their online shop.

There are many benefits to making your own loaves including:

1) It's delicious and you know exactly what is in it!
2) The smell as it bakes is amazing and well worth the effort (which is practically zero); it beats shop bought bread hands down (unless you are extremely lucky enough to live near a fantastic bakery)
3) You save money and you eat less, as one piece is far more satisfying than multiple pieces of the shop bought stuff
4) Set your maker to start an hour before you get up - you can then have delicious toast for breakfast
5) It's tasty on it's own with just a spread of homemade butter (see below), or mouthwateringly delicious with these French tartine toppings



Homemade yoghurt

The best yoghurt is one you've made yourself. A batch of fresh natural yoghurt really is delight to eat.

Yoghurt is so simple to make with a maker:
  • bring one litre of milk (organic semi-skimmed) to the verge of boiling, then allow to cool to room temperature
  • add your starter (use a couple of teaspoons of organic yoghurt)
  • whisk together, then divide evenly into your jars
  • place into the maker and wait (for about 8 hrs until set)
  • when cool, pop them into the fridge to set further

Try mixing in a couple of teaspoons of organic honey, Bon Maman jam or fruit compote (or make your own if you're feeling adventurous!) to make them extra tasty.

You'll find that your yoghurt is creamy and knowing that it is natural and not full of additives is a real incentive to give it a go. A yoghurt maker is an initial outlay - but the benefits are well worth it.

Homemade Butter 

Making your own butter is easy to do and tastes delicious.

To make butter:

You need 300 ml of double cream. Pour the double cream into the food processor. Leave to beat away – the whole point is to over-beat it. By now the cream should be thick and coming together into one big clump. When ready, it will look like butter and the sound coming from the food processor will change. Put it into a sieve over the sink, then use your clean hands to quickly scrunch and shape it so that any excess water drains away. Put it on some greaseproof paper; try not to handle it too much or it will melt. Sprinkle over a pinch of salt, then put it beside your bread if using straight away - or keep in the fridge.

Try these alternatives to unsalted:
  • Salted - add organic sea salt crystals
  • Herb - add your favourite freshly chopped herbs
  • Crushed salt & pepper - add organic sea salt crystals and freshly ground black peppercorns
  • Garlic - add freshly crushed garlic and spread onto slices of your homemade bread, wrap in foil ... cook in the oven 

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