For the Custard Club yesterday morning - French Vanilla squares. They were arguably a bit fresh to cut but well received nevertheless. A little later in the morning I made another batch, this time using goose eggs in the custard instead of chook eggs. The goose egg version is richer but at least equally as … Continue reading French Vanilla Squares for The Custard Club + Recipe

Baked early this morning - daily bread and a little something for The Custard Club's morning tea. These are coffee flavoured scrolls with currants in the filling. After baking columns of egg custard were piped through the centre of each. They were then glazed with a thin coffee butter icing. Male of the house here … Continue reading Coffee Currant Custard Scrolls

Here's the recipe as requested for the apple custard flan. APPLE CUSTARD FLAN Any stewed fruit can be used in this dish. (See a version at end of recipe). For the flan 1 egg ¾ cup sugar Finely grated rind 1 lemon ¾ cup milk 1½ cups self raising flour 60g butter, melted For the … Continue reading Apple Custard Flan – Recipe!

Just a little dessert for visiting friends today - apricot cheesecake. I used preserved bottled apricot puree for the filling and topping layers, and then decorated with small squares of preserved halves on top of the swirls of whipped cream. Recipe based on the Apricot Mousse Cake in "From My Kitchen to Yours". Slight difference … Continue reading Apricot Cheesecake – dessert for friends today

For the Custard Club's morning tea today. Simple fare. I made a quick flan base and, once baked and cooled, spread with a layer of lemon curd, topped with thickened stewed apple and finished with a creamy egg custard and a light sprinkling of nutmeg. There can be an abundance of custard now the chooks … Continue reading Eggs again = Apple Custard Flan

A quickly made cake to take to friends. In this instance it's a mocha slice, double recipe of the one in "The Comfort Bake ". It filled a 25 x35 m baking tin just nicely. It will need its edges trimming at its destination but hopefully tastes good.

Green and Gold Pasta Bake For the Pesto Pasta 90g butter 1 onion, finely diced 5 level tablespoons plain flour 750ml milk 3 teaspoons smooth textured chutney 1 cup grated tasty cheese 1 cup pesto 3 cups cooked macaroni or spiralli pasta 1 cup frozen peas, cooked for 2 minutes in boiling salted water, then … Continue reading Green and Gold Pasta Bake

Corn Ribs 4 whole corn cobs For the spice mix 3 tablespoons olive oil ½ teaspoon onion powder ¼ teaspoon garlic powder 1 tsp sea salt For the garlic butter 60g butter, softened 2 cloves garlic, crushed (more if liked) Garnish 2 tablespoon chopped parsley Method It is extremely important to be very careful cutting … Continue reading Corn Ribs, another very tasty gold and green

Lemong-tons To make a green version, simply substitute a lime jelly for the lemon and lime rind for the lemon rind. Ingredients For the cake component 2 eggs 190g sugar 225g self raising flour 125ml milk 60ml lemon juice Finely grated rind 1 lemon 125g melted butter For the coating 1 packet lemon jelly crystals … Continue reading Lemongtons – make them green or gold

Stuffed eggs Multiply this recipe out as many times as you like. Serves 4 4 hard boiled eggs 1 tablespoon cream 2 teaspoons mayonnaise ¼ teaspoon Dijon mustard 1 teaspoon sweet chilli sauce ½ cup finely grated tasty cheese 1 tablespoon chopped parsley, to decorate Cut the eggs in half lengthways and remove the yolks.  … Continue reading Stuffed Eggs – another favourite yellow food