GUEST RECIPE: an Aquarian-friendly suggestion from Lilith<\/p>\n
– see more about Aquarians in the kitchen in the Cooking with the Stars section<\/p>\n
\u201cObviously classic recipes are a yawn for Aquarians so keeping in mind their
\nlove of the esoteric and obscure I\u2019ve chosen a retro recipe from the Vogue
\nAutumn Collection of 1987 as a suitable surprise for an Aquarian birthday.\u201d
\nLilith<\/p>\n
TOMATO ICECREAM\u00a0 WITH\u00a0 TOMATO COINTREAU SAUCE<\/strong><\/p>\n Ingredients for Icecream:<\/p>\n 4 medium tomatoes chopped Ingredients for Sauce: Method for Icecream:\u00a0 Cook tomatoes till the consistency of thin jam and let Method for Sauce:\u00a0\u00a0 Cook all ingredients except Cointreau to a thin jam. Serve a little sauce on each chilled dessert plate with tomato icecream in GUEST RECIPE: an Aquarian-friendly suggestion from Lilith – see more about Aquarians in the kitchen in the Cooking with the Stars section \u201cObviously classic recipes are a yawn for Aquarians so keeping in mind their love of the esoteric and obscure I\u2019ve chosen a retro recipe from the Vogue Autumn Collection of 1987 as a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":59,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-138","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=138"}],"version-history":[{"count":2,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/138\/revisions"}],"predecessor-version":[{"id":140,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/138\/revisions\/140"}],"up":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/59"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\ngrated rind of 2 lemons, juice 1 lemon
\n4 egg yolks
\n3\/4 cup sugar
\n1 cup milk, dash vanilla
\n300 mL thickened cream<\/p>\n
\n6 tomatoes chopped, peeled, seeded
\ngrated rind + juice of half lemon,
\ngrated rind + juice of half orange
\nhalf cup sugar
\ngenerous Graham Kerr size slosh of Cointreau
\nsweet basil leaves to garnish<\/p>\n
\ncool.\u00a0 Puree the cooled mix, pass through a sieve, discard solids, add lemon
\nrind and juice, set aside.\u00a0 Beat egg yolks and sugar together, add milk and
\nvanilla, cook over low heat till mix coats back of a spoon, let cool.\u00a0 Then
\ncombine the 2 mixtures together, add cream and freeze.<\/p>\n
\nPuree in blender, pass through sieve, discard solids, add Cointreau to
\nremainder and chill.<\/p>\n
\nthe centre garnished with a sweet basil leaf.<\/p>\n","protected":false},"excerpt":{"rendered":"