FRIED CUSTARD

This recipe was first published  in the Ford Treasury of favourite recipes from famous eating places , Vol 2, printed in 1954 .

Place 1 litre of full cream milk in a large pot with 1/4 tsp of baking soda ( to keep milk from curdling ) and 3 sticks of cinnamon .
Heat till almost boiling .
In a separate bowl , place 1 cup of the warm milk  from the pot and stir in 2 tbs flour and 4 tbs of corn flour .
Beat until  smooth , add another cup of warm milk from the pot , 1 cup of sugar  and 6 egg yolks .
Beat well , now add this mixture to the rest of the milk in the pot .
Continue to stir till the mixture thickens .
Add a pinch of salt , 1 tsp of vanilla extract and 1 tbs of butter .
Beat thoroughly .
Pour into a greased 8 " square cake pan .
Cool and place in a refrigerator overnight .
Next day cut into squares .
Beat 3 egg whites till stiff .
Dip custard squares into the egg whites , then in finely ground almond meal .
Fry in hot oil , 1" deep, till golden .
Drain on paper towelling . Serve hot .

BLOSSOM CAKE

This is not a difficult cake to prepare, but you need patience .

Preheat your oven to 180 deg C .

In a large bowl , cream together 125 goof softened marg / butter , 1 cup of castor sugar and 3 tbs of 

of jelly crystals .....

Continue to beat until you have a light and fluffy cream , now beat in 2 eggs ( one at a time ) , mixing thoroughly.

Sift into the batter 1& 1/2 cups of SR flour and add 1/2 cup of full cream milk .

Whisk in thoroughly.

Blend in 1 dsp of vanilla essence and 1/4 cup of jam that pairs with your jelly crystals ...eg 

Strawberry or raspberry jam with strawberry jelly crystals , raspberry jelly crystals  or port wine jelly crystals.

In class Heather used orange jelly crystals and used apricot jam ...it's up to you .

Now pour batter into prepared cake pan 

Bake for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean .

Remove from oven and cool in the pan on a wire rack for 10 minutes .

Then remove from pan and cool completely on wire rack .

Now ice and decorate or dress with thickened cream and strawberries or grapes if you used lime jelly crystals ...

Enjoy .

Cooking Class Ingredients for the 23rd May

Next week we will be preparing Cherry Blossom cake?
You will need to bring along a packet of cherry jelly crystals.....if you can't find cherry please buy apple jelly crystals .
3 eggs
We  will also make a batch of meringue kisses ...
Please bring 2 airtight containers to take your goodies home in ...
All fun and sweetness next week.
See you all next week
Noelene Marchwicki

SHITAKE MUSHROOM RISOTTO

Melt 1 cup of butter in a heavy based saucepan .
Add 1 tsp of minced garlic , 225 gm of chopped onion , 50gm of chopped fresh oregano and 8 bay leaves .
Stir with a wooden spoon and saute till the onions are translucent .
Then add 450gm of shitake mushrooms and cook for a further 5 minutes .
Now add 4 cups of aborio rice , making sure all the rice grains are coated with the butter mixture .
Pour in 2 cups of dry white wine and simmer until almost  all of the wine has been absorbed, stirring constantly .
Add 2 litres of warmed chicken or vegetable stock...a ladleful at a time , letting each be absorbed before adding the next .
Simmer , stirring constantly , until the rice begins to get creamy and the grains are tender .
NOTE : Add only as much stock as needed .
Spoon the risotto onto serving plates .
Drizzle with olive oil and sprinkle with parsley and parmesan cheese .
Serve immediately .

MOROCCAN CHICKPEA WITH AUBERGINE AND TOMATO

This is a nutritious dish that is full of flavour and best of all you should have most of these ingredients in your pantry .
Combine the juice of 2 lemons , 1 medium onion peeled, sliced in wedges from tip to root and 1 dsp of minced garlic in a large saucepan .
Cook over a medium heat till the onion softens .
Now add 4 small aubergines cubed and 1 tbs of Middle Eastern seasoning  ( available from supermarkets ).
Stir in 1 x400gm can of diced tomatoes .
300ml  of vegetable stock ( homemade or commercial ).
Slowly bring to the boil , then reduce heaty and simmer for 15 minutes .
Finally add 1x 400gm of chickpeas ( drained and rinsed ) , stir into the other ingredients .
While the chickpeas cook through .
Serve over a bed of easily prepared couscous stirring in 2 tbs of currants , the grated zest of 2 oranges , 2tbs of pinenuts and 1 tbs of oil .
Enjoy .

YORK CHOCOLATE PUDDING

Break a 200gm block of dark chocolate in to pieces and place in a bowl standing over a pan of hot water .
Add 3 tbs of black coffee and stir till the chocolate has melted and is quite hot .
Remove from the heat and stir in a 30gm of butter /marg and 1 dsp spoon of rum .
Add 3 yolks one at a time and stir well
In a separate bowl whisk the  egg whites until they form soft peaks and then fold into the chocolate mixture .
Divide equally between six small dishes and cool in the refrigerator .
This is a very rich type of mousse .

PEA AND LETTUCE SOUP

This is a delicious soup served either hot or cold with a little cream and a few chopped chives .
Melt 60 gm of butter in a large saucepan and add 500gm of peas , 2 spring onions thinly sliced and 1/2 a lettuce washed and sliced .
Cover and cook gently for 15 minutes , being careful not to brown the vegetables .
Now add 600 ml of chicken stock , 6 torn mint leaves , salt and cracked black pepper to taste .
Continue to cook over a low heat till the peas are tender .
Allow the soup to cool and then process until smooth .
Serve with crusty bread .