Jun

7

Searching for a baked custard recipe then this recipe is fairly quick and easy but gives excellent results. The recipe uses eggs for the thickening and nutmeg for flavouring. Delicious served on its own or to accompany many desserts. Serves 4 depending on quantity served…

Ingredients

600ml (1 pint) milk
3 eggs
30ml (2 level tbsp) caster sugar
Nutmeg, freshly grated

Method

Warm the milk in a saucepan but do not boil.

Whisk the eggs and sugar lightly in a bowl then pour in the milk stirring until mixed.

Strain the mixture into a greased oven proof dish and sprinkle the nutmeg over the surface.

Bake in the oven at 170°C / 325°F / Gas Mark 3 for about 45 minutes until set and firm to the touch.

Serve hot or cold.

Jun

3

Search for a custard recipe then this recipe is fairly quick and easy but gives excellant results. The recipe uses cornflour to help thicken the sauce and vanilla extract for the flavouring. Delicious served with many desserts. Serves up to 6 depending on quantity served…

Ingredients

750 ml milk
4 tsp cornflour
2 tbs sugar
2 egg yolks
1 tsp vanilla extract

Method

In a large heavy saucepan combine 125 ml of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved.

Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil.

In a small bowl or jug break up the egg yolks with swisk or fork and stir in 4 tablespoons of the sauce.

Whisk this mixture back into the remaining sauce.

Bring to a boil again and boil for 1 minute, stirring constantly.

Jun

2

Custards

June 2, 2007 | Leave a Comment

A custard is a dessert sauce, thickened to a suitable consistency. The right custard can make the dessert really delicious. Click on the links below for the recipes:

Custard Sauce

This custard sauce recipe is fairly quick and easy to make and gives excellant results. The recipe uses cornflour to help thicken the sauce and vanilla extract for the flavouring. This custard is delicious served with many desserts.

Egg Custard

This egg custard recipe uses eggs to help thicken the sauce. Instead of vanilla pods you can use vanilla extract for the flavouring. Delicious served with many desserts.

Baked Custard

This recipe for baked custard is fairly quick and easy but gives excellent results. The recipe uses eggs for the thickening and nutmeg for flavouring. Delicious served on its own or to accompany many desserts.

Blancmange

This blancmange recipe is fairly easy and gives excellent results. The recipe uses cornflour for thickening and lemon rind for the flavouring. Delicious served on its own or to accompany many desserts. Serves up to 4 or 5 depending on quantity served…

May

14

Here are some suggestions for toppings and fillings that are ideal for sandwich fillings, open sandwiches, on top of toast, or toppings with white or brown bread and for toppings for plain and cheese scones:

Cream Cheese or Cottage Chees topped with a slice or two of tomato or cucumber, or a couple of olives.

Sliced Cheese garnished with cucumber and gherkins or grated and moistened with pickle and salad cream.

Sliced Tomato topped with cucumber and sausage.

Páte garnished with tomato or topped with onions on sticks.

Ham or Tonge with mustard, topped with chopped gherkins.

Sliced hard boiled egg, dressed with lettuce and anchovies or topped with sausage speared on to a cocktail stick.

Salmon with mayonnaise and topped with cucumber.

Mar

15

Searching for that different chicken curry? Peel and finely grate ginger, mix in the chilli powder. Bat the chicken breasts to make them thin and rub in the spice mixture and leave to marinate…. Tempted, then why not try this chicken curry with coconut. Serves up to 8 with rice of your choice.

Ingredients
5 cm (2 inch) piece fresh root ginger
1.25 ml (¼tsp) chilli powder
2.5 ml (½tsp) garam masala
2 garlic cloves, crushed
8 skinless chicken breast fillets
150 g (5 oz) onion, peeled
45 ml (3 tbsp) chopped coriander
grated rind and juice of 1 lemon
salt and pepper
25 g (1 oz) cashew nuts
2.5 ml (½tsp) saffron strands
50 g (2 oz) creamed coconut, grated
25 g (1 oz) ghee or butter
120 ml (4 fl oz) natural yogurt or single cream

Method 

Peel and finely grate the ginger.

Mix the chilli powder with half the garam masala, half the ginger and 1 garlic clove.

Put the chicken breasts between two sheets of dampened greaseproof paper and bat out thinly with a rolling pin.

Rub in the spice mixture, cover and leave to marinate in the refrigerator for at least 15 minutes, preferably 1 hour.

Finely chop the onion and mix two thirds of it with half the remaining grated ginger and 30 ml (2 tbsp) coriander. Add the grated lemon rind, 30 ml (2tbsp) lemon juice and seasoning. Stir until evenly blended.

Place the chicken breasts skinned side down on a flat surface.

Divide the onion mixture between the chicken breasts and carefully roll the breasts up around the mixture to enclose the filling.

Place in a greased small roasting tin.

Cook, uncovered, at 180°C (350°F) mark 4 for 20-25 minutes until golden and tender; the juices should run clear when tested with a skewer.

Meanwhile place cashew nuts, saffron and coconut in a blender or processor with 100ml water. Blend for 2-3 minutes. Heat the ghee in a large shallow flameprool casserole.

Add the remaining onion and sauté for 3-4 minutes until golden.

Add the remaining garam masala, ginger and garlic and the nut liquid.

Cook, stirring, for 1-2 minutes before adding the yogurt.

Using a slotted spoon, transfer the roasted chicken breasts carefully to the yogurt sauce.

Cover the casserole tightly with foil, then a lid.

Simmer very gently for about 10 minutes.

Adjust the seasoning and garnish with the remaining chopped coriander.

Serve with rice.

Mar

11

Searching for a nice well flavoured cauliflower cheese recipe then why not try this. Trim a large cauliflower and cut into florets and cook. Make the sauce and then bake for about 30 minutes. Delicious. Serve on its own or with additional seasonal vegetables. Serves 4 or 5.

Ingredients:

Culiflower Florets 800g 1¾lb
Butter or Margarine 65g 2½oz
Plain Flour 65g 2½oz
Milk 900ml 1½pints
* Grated Nutmeg 1 pinch
Mature Cheddar Cheese- grated 225g 8oz
Fresh breadcrumbs 45ml 3tbsp
Parsley - chopped 15ml 1tbsp
Salt and Pepper to season
* Nutmeg can be replaced with Mustard 2.5ml ½ tsp

Method:

Preheat the oven to 200°C, 400°F, Gas Mark 6. 

Trim a large cauliflower and cut into florets. Cook the florets in salted boiling water for 10 minutes until just tender. When cooked drain thoroughly and place in a large oven proof dish. 

While the cauliflower is cooking:

  • Melt the butter or margarine in a saucepan. Stir in the flour and cook for a minute.
  • Remove the pan from the heat and gradually stir in the milk making sure there are no lumps.
  • Bring back to the boil and simmer, stirring until the mixture thickens.
  • Remove from the heat and season with salt and pepper. Add the nutmeg (or mustard) and stir in most of the grated cheese.

    •  

    Pour the mixture over the cooked cauliflower which should now be in the oven proof dish.

    Sprinkle over the breadcrumbs and the remaining grated cheese and bake in the oven for about 25 to 30 minutes until golden and bubbling.

    Garnish with the parsley and serve immediately.

    Feb

    18

    Stir Fry Tuna Rice

    February 18, 2007 | Leave a Comment

    Looking for a simple fish dish using tuna then why not try this “stir fry tuna rice” recipe out for size. It doesn’t matter if you don’t have a wok to stir fry simply use a large frying pan. The recipe uses soy sauce and long grain rice. You can use either white or brown rice, or a mixture, and basmati rice also works well if you prefer. Whichever rice you use, follow the basic cooking instructions on the packet to get the best results from the rice and then add it to the other ingredients in this recipe. Stir fry tuna rice recipe serves 4.

    Ingredients: 

    Long grain rice - 350g / 12oz 
    Rindless streaky bacon - 8 rashers roughly shopped
    Vegetable oil - 2tbs
    Frozen peas, - 200g / 8oz, thawed
    Can tuna - 200g / 8oz , drained
    Soy sauce - 2 to 3 tbsp

    Method:

    Cook the rice by following the instructions on the packet and then set aside to cool slightly.

    Heat a wok or large frying pan until hot. Add the bacon and stir fry for 2 minutes until crispy and browned. Remove from the pan and set aside.

    Drizzle the oil into the base of the wok and stir fry the rice for 2 minutes. Add the peas and tuna and stir fry over a high heat for 2 to 3 minutes.

    Add the soy sauce and crispy bacon and stir fry for a further 1 minute.

    Serve immediately, with extra soy sauce if liked.

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