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ICE CREAM SCOOP Aluminium - Wheel&Barrow Home

Aluminium Ice Cream Scoop

Aluminium Ice Cream Scoop

$9.95
$9.95 $9.95

In stock

A Timeless Essential

Whether you're a seasoned ice cream aficionado or simply enjoy a sweet treat at home, this timeless metal ice cream scoop is tailor-made for you! With its ergonomic handle and lightweight aluminum construction, scooping becomes a breeze, allowing you to indulge in your favorite frozen delights with ease and comfort all day long.

Material: AluminumĀ 

Care Instructions: NOT Dishwasher safeĀ 

Handy Hint: Dip in warm water and shake off excess before scooping - it will help form the perfect scoop and stop the ice cream from sticking to the scooper!

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SKU:62235

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Cucumber Tea Sandwiches

Cucumber Tea Sandwiches

Makes about 15 round sandwiches. INGREDIENTS ā€¢ 250g cream cheese, softenedā€¢ 25g sour creamā€¢ 1Ā½ Tbspn fresh chives, finely choppedā€¢ 1Ā½ Tbspn fresh dill, finely chopped (plus extra fronds for garnish)ā€¢ Salt and freshly ground black pepper, to tasteā€¢ 15 slices soft white bread, crusts removedā€¢ 30 thin slices cucumber METHOD 1. In a small bowl, combine the cream cheese, sour cream, chives, and dill. Season with salt and pepper and mix until smooth and well combined. 2. Lay the bread slices on a board. Using a round cutter (such as a scone cutter), cut two circles from each slice of bread. 3. Spread a generous layer of the cream cheese mixture onto one side the bread round. 4. Top each with two thin slices of cucumber, then gently press together if making sandwich pairs. 5. Garnish with a small frond of fresh dill. 6. Serve immediately or cover lightly and refrigerate until ready to serve. GET THE LOOK Scone cutterCake stand

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Croissant Bake

Croissant Bake

INGREDIENTS 1 (10 oz) package of bacon 8 large croissants 8 eggs 2 cups milk 1 tsp garlic powder 1 tsp onion powder 1 tsp pepper 1 tsp salt 1 cup shredded cheddar 3 tbsp chopped chives METHOD 1. Cook the bacon:Fry bacon on stovetop. Transfer it to a paper towel to absorb excess grease, then chop into small pieces and set aside. 2. Prep the croissants:Tear each croissant into chunks. Lightly grease aĀ baking dish, add the croissant pieces, and toast them in a 180Ā°CĀ oven for 10ā€“15 minutes until slightly golden. 3. Make the egg mixture:While the croissants are toasting, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and 1Ā cup cheddar. 4. Assemble the bake:Pour the egg mixture evenly over the toasted croissants. Sprinkle the bacon on top, followed by the remaining cheese and the chives. 5. Bake now or later:You can bake the casserole immediately, or cover it and refrigerate overnight to bake the next morning. When ready, bake at 180Ā°CĀ for 50ā€“55 minutes, then serve warm and enjoy! TOOLS Stoneware baking dishWhiskGrater

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Rustic Slow Cooked Beef Ragu with Fettucine

Rustic Slow Cooked Beef Ragu with Fettucine

Serves 4 ā€“ 6Ā  INGREDIENTS 800g beef chuck or gravy beef, cut into large chunksĀ  2 tbsp olive oil 1 large brown onion, finely diced 2Ā carrots, finely diced 2Ā celery stalks, finely dicedĀ  4Ā garlic cloves, minced 2 tbsp tomato paste 1 cup (250mL) dry red wineĀ (try Cabernet Sauvignon, MerlotĀ or Shiraz) 1 canĀ (400g) crushed tomatoesĀ  1 cup (250mL) beef stockĀ  2 bay leavesĀ  1 tsp dried oreganoĀ  1 tsp dried thyme (or a small handful of fresh thyme sprigs)Ā  Salt &Ā black pepper, to taste 400g Fettuccine pastaĀ (fresh or dry) Freshly grated Parmesan Fresh basil or parsley (optional)Ā  METHOD 1. Brown the beefĀ  Heat olive oil in a heavy orĀ cast-ironĀ potĀ over mediumĀ to high heat.Ā SeasonĀ the beefĀ generously with saltĀ &Ā pepperĀ &Ā sear in batches until well browned on all sides.Ā RemoveĀ &Ā set aside.Ā  2. Build the flavour baseĀ  Using the same pot, reduce heat to medium, addingĀ onion, carrot,Ā &Ā celery. Cook for 8Ā ā€“10 minutes until softĀ &Ā lightly golden.Ā Stir in theĀ mincedĀ garlicĀ &Ā cook for another minute.Ā Add tomato pasteĀ &Ā cook for 1ā€“2 minutes until it darkens slightly.Ā  3. DeglazeĀ &Ā simmerĀ  Pour in the red wine, scraping up brown bits from the bottom, then simmer for 2ā€“3 minutes to cook off some alcohol.Ā Add crushed tomatoes, beef stock, bay leaves, oregano,Ā &Ā thyme.Ā Return the seared beef (&Ā any resting juices) to the potĀ &Ā bring to a gentle simmer.Ā  4. Slow cookĀ  CoverĀ &Ā cook on low heatĀ on the stovetopĀ for 2.5ā€“3 hoursĀ or until theĀ beefĀ isĀ tender enough to pull apart easily with a fork.Ā  5. ShredĀ &Ā finishĀ  Remove the beef piecesĀ from the pot, shredding usingĀ two forks.Ā Return the shredded beef to the potĀ &Ā stir through, then simmer uncovered for another 10ā€“15 minutesĀ to thicken.Ā Season withĀ saltĀ &Ā pepperĀ to taste.Ā Ā  6. Cook the pastaĀ  Cook pasta to packet instructionsĀ &Ā drain, reservingĀ Ā½ cup of pasta water.Ā Toss pasta with a few ladles of ragĆ¹Ā &Ā splash in some pasta water if needed to loosenĀ &Ā coat the noodles.Ā  TO SERVE Plate the fettuccineĀ on a large serving bowl, spoon extra ragĆ¹ on top,Ā &Ā finish with a generous snowfall of ParmesanĀ &Ā fresh basil or parsley.Ā  TOOLS Cast iron potColanderChopping BoardGrater

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