2011 Archives
Portugese Custard Tarts
Ingredients
- 1/2 Cup Caster Sugar
- 1/3 Cup Water
- 2 tbs Cornflour
- 2 Cups Milk
- 5 Egg Yolks
- 2 tsp Vanilla Essence
- 3 sheets ready rolled Puff pastry
Method
Place sugar and water in a small saucepan. Heat over low heat, uncovered, stirring for 2-3 minutes or until the sugar dissolves. Pour into a heatproof bowl and place in the fridge for 15 minutes to cool.
Place cornflour and 1 tbs milk in saucepan and stir until a smooth paste forms. Place sugar syrup, remaining milk, egg yolds and vanilla essence in saucepan and whisk until combined well.
Stir over a low heat until the custard thickens and coats back of spoon. Place in a heatproof dish and place in fridge for 1 hour to cool.
Preheat oven to 220 degrees C. Cut 4 rounds of pastry from each sheet and place in a muffin pan, divide custard mix evenly between the 12 cases and bake in preheated oven for 25-30 minutes or until pasty is golden and custard is firm.
Serve warm, or set aside until they have cooled to room temperature.
Makes 12.
Yummiest Salmon Patties!
1 415g Can of Red Salmon (Try and remove all the bones, some peeps don’t like them)
500g Royal Blue or Dutch Cream Potatoes
1 Egg lightly beaten
3 Shallots finely chopped, including green bits
1/3 Cup commercial Breadcrumbs
3 tblspns Finely chopped, drained Capers
Garlic Herb Salt & freshly cracked Rainbow Pepper to taste
Extra Breadcrumbs
Olive Oil for shallow frying
Peel and chop potatoes, boil until tender. Mash potatoes and cool slightly.
Flake Salmon into bowl, add Shallots, Capers, Breadcrumbs, Salt & Pepper, Egg and cooled potato. Mix well with clean hands.
Mould handfuls of the Salmon mixture into balls, flatten to around an inch thick and coat each side in extra breadcrumbs. Place patties in the fridge for 1/2 an hour to set.
Heat oil in a shallow pan, fry each patty on each side for around 2 minutes.
Serve with Garlic Aoli or Lemon Wedges, with a green salad.
Serves 4.
Roasted Potato, Fetta & Rosemary Quiche
3 Medium Potatoes, peeled and sliced 10mm thick
200 grms Fetta Cheese
1 Leek sliced finely
200 grms Bacon finely diced
1 punnet Grape Tomatoes halved
6 eggs
2 cups Cream
1/2 cup Milk
2 tblspns Rosemary finely chopped
Salt & Pepper
2 tblspns Olive Oil
3 sheets Frozen Puff Pastry
Pre-heat oven to 180C. Lightly spray pan you are using for quiche with oil, line with the Puff Pastry sheets. Roast Potato slices in a little olive oil until they are lightly browned on both sides. Fry leek and bacon in shallow pan with olive oil until leek is soft, spread evenly over puff pastry. Crumble the Fetta Cheese evenly over the leeks and bacon, arrange the roasted Potato slices evenly over the cheese. Spread the Tomato halves over the potatoes and sprinkle the Rosemary evenly over them.
Mix eggs, cream, milk and salt and pepper in a large bowl until thoroughly combined (I use Garlic Salt because it tastes better). Pour mixture over quiche layers, bake in pre-heated oven for 45 minutes or until golden brown.
Serves 6
Omit Bacon for a Vegetarian version
