Milk Tart RECIPE

Milk tart              

Serves 8

This no-bake custard filling

is delicious and easy to

make.

Crust

3 tbsp (45 ml) soft tub

margarine

2 tbsp (30 ml) sugar

1 egg, beaten

½ tsp (2,5 ml) ground

cinnamon

¾ cup (180 ml) cake flour

¼ cup (60 ml) wholewheat

flour

Filling

2 cups (500 ml) low-fat or

fat-free milk

2 eggs, beaten

¼ cup (60 ml) sugar

3 tbsp (45 ml) cornflour

½ tsp (2,5 ml) vanilla or

almond essence

1 tbsp (15 ml) ground

cinnamon

1. Crust: Preheat oven to

180 °C. Beat together the

margarine and sugar. Add

the egg and mix well.

2. Mix cinnamon and flours

together. Gradually add to

the egg mixture to form a

soft dough. Press the dough

into a 22 cm tart or pie dish

                 3. Prick with a fork and bake

for 15-20 minutes or until

golden brown. Allow to

cool.

4. Filling: Place milk in a pot,

bring to the boil and remove

from heat. Beat eggs

and sugar well.

5. Mix cornflour with a little

water to make a paste. Stir

into egg mixture.

6. Add half the milk into

egg mixture and stir well.

7. Pour egg mixture into the

pot with the rest of the milk

and stir well.

8. Return to a low heat and

stir all the time. Allow to

simmer very gently until it

thickens – at least 10 minutes.

9. Stir vanilla in and pour

into pie crust. Allow to cool

and refrigerate. Sprinkle

with cinnamon and serve.

Pizza Napolitana

for the base: 1 x 500g packet of bread mix

for the sauCe: 1 x 400g tin of tomatoes 2 good squirts of tomato purée 2 cloves of garlic or a good squirt of garlic purée (or to your taste) 1 teaspoon of mixed dried herbs or a tablespoon of fresh chopped herbs 1 onion, finely sliced any leftover vegetables your kids won’t normally eat like that last courgette or carrot salt and pepper to taste

for the topping: Almost anything goes. What’s left in the fridge and your imagination are the only limits! Try… Cured meat the last of the sunday roast a couple of leftover slices of ham that bit of leftover cheese from something else or a cheese board Veggies including things like spinach, courgettes, aubergines, carrots and mushrooms those last few olives a pinch of dried herbs such as oregano… 

to Make the base: 1. Make up the dough according to the instructions on the packet. 2. Divide in two and stretch out each half into a 10” pizza flan dish. 3. Leave the dough to rise, covering as instructed.

to Make the toMato sauCe: 1. Finely chop or grate any vegetables. 2. Put all the ingredients into a medium saucepan. 3. Cook down until the sauce is thick with only a tiny amount of liquid left. It may not look like a lot of sauce but there is enough for two pizzas as a little goes a long way!

to asseMble the pizza: 1. Preheat the oven to the temperature directed on the bread mix packet. 2. Once the dough has had its rising time, put into the oven and cook for 5–6 minutes. 3. Remove from the oven and add the sauce. 4. Arrange the toppings of your choice over the sauce, finishing with some kind of cheese. 5. Sprinkle a pinch of herbs over the top of the pizza (optional). 6. Put the pizza back in the oven to cook until the cheese melts and starts to brown in places. 7. Serve with salad.

Baking

Dare to bake if you love sweets and desserts......


download the ebook

Download

New start

Haven't gone to kitchen yet

Having "kitchenophobia" don't worry

try this e-book and explore hundreds of recipes and enjoy the cooking experience!!

Download

Chicken methi

CHICKEN METHI RECIPE

Ingredients:
1 tsp garam masala powder2 tblsp oil 1 tsp turmeric powder 1 cup yogurt 2 bay leaves 750 gms chicken 2 tblsp kasoori methi 1 tblsp coriander leaves chopped2 tblsp ginger chopped 1 tblsp garam masala powder 2 tblsp green chillies chopped salt to taste 2 cup onion chopped 1 tblsp coriander powder 2 tblsp garlic paste
How to make chicken methi :
Clean, skin, wash and cut chicken into medium sized pieces.
Heat up oil in a pan.
Mix in whole garam masala and bay leaves.
Stir fry until cardamoms starts to crackle.
Mix in cut onions and stir fry until transluscent and soft.
Make sure to stir continuously.
Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies.
Stir fry for a minute.
Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes.
Mix in kasoori methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water.
Cover the pot and stir fry on a low heat up for ten minutes.
Serve hot....

Download ebook

Download the recipe book of English cuisine


Download

Chicken roast

      Check out the recipe of this fabulous chicken roast Indian style at

www.taste.com.au/recipes/collections/top+10+roast+chicken+recipes