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Owner of The Cook’s Companion: Nice and Easy….Because I’m Worth It
By: Nadine Hughes

I’m sure we’ve all seen the commercials, a pouting but sultry woman flipping her gorgeous, shiny, long hair over her shoulder, breathlessly telling us she’s worth it. Of course we’re worth clean, shiny hair without any tell tale skunk lines. I’d also like to think I’m worth a tad bit more than that. I’d like to think I was worth a hot bubble bath every night. Perhaps a warming glass of Merlot and a chance to read my book for 10 minutes without being interrupted. Or the opportunity to curl up in front of the tv and watch some brainless show without feeling guilty for it! But I think I’m dreaming on all those accounts; not the worthy part of it just finding the time to do it!

With Valentine’s Day fast approaching I thought if I can’t manage all of the above (particularly the no skunk line with my schedule) then perhaps I’ll treat myself to a sweet treat. But what to make I thought? So when I came across this Nice and Easy Raspberry Toffee Ice-Cream Cake I knew I was worthy of it! It’s a no bake, easy to assemble treat that has all my favourite dessert flavours; tangy raspberry, smooth vanilla and the decadence of white chocolate. The striped colours of bright red and white are perfect for Valentine’s Day so even though I’ll tell my family I made it for them, I might just cut the recipe in half and hide my own special sized treat…because you guessed it; I’m worth it! Now I have to work on balancing the cake plate, wine glass and book while I step into the tub!

Whatever size you make, I’m sure you’ll enjoy this delicious cake because you’re worth it too!

NICE & EASY RASPBERRY TOFFEE ICE-CREAM CAKE
Serves 12
Preparation Time: 10 minutes + refrigeration time
Cooking time: 0 minutes

Ingredients:

1. Line a deep 19cm square cake pan with two pieces of plastic wrap so base is covered twice and wrap extends 5cm over all four sides.
2. Soften vanilla ice-cream slightly. Spoon into prepared pan, pressing into an even layer with the back of a spoon. Freeze for about 1 hour or until firm. Tip: Spray the back of your spoon with non-stick cooking spray and your spoon will easily slide over the ice-cream.
3. Spoon sorbet onto vanilla ice-cream layer with back of a spoon. Freeze about 1 hour or until firm.
4. Soften toffee ice-cream slightly. Spoon onto sorbet, pressing into even layer with back of a spoon. Cover, freeze about 6 hours or overnight.
5. To serve, invert pan onto serving platter and carefully remove plastic wrap. Spoon fresh raspberries on top and garnish with shavings of white chocolate.

   *Recipe adapted from the Australian Women’s Weekly
   

Nadine Hughes is a mother of two and a Home Entertainer with a vibrant personality and memorable cooking style. Having hosted hundreds of small to large scale parties throughout the world, Nadine is now the owner of The Cook’s Companion offering lifestyle cooking and entertaining classes for adults, teens and private at home classes. Now offering Kitchen Coaching services too! Contact Nadine at 905-849-9007 or check out the latest class schedule at www.thecookscompanion.ca to book your class today.

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