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Post by Deleted on Jun 13, 2015 17:13:46 GMT
Done and in the fridge chilling. awwww yissss |
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Post by king nothing on Jun 13, 2015 18:17:37 GMT
Nomnomnom.
BUT, its a bit sweet.
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Post by CaajScot on Jun 14, 2015 7:43:37 GMT
The wife has just posted this on her Facebook page and it's made me bloody hungry. Might be an indication she might make some.  MICROWAVE CUSTARD SLICES  1 cup sugar
125 ml custard powder
Mix the sugar and custard powder.
Add 1 liter milk and mix well.
Add 80 ml butter and 20 ml vanilla essence, microwave for 10 min on high.
Whisk the mixture every 2 minutes with a metal whisk.
The custard is perfect when the mixture makes patterns when whisking.
Line your bowl with cream crackers.
Pour the custard mixture over the cream crackers and add another layer of cream crackers on the custard mixture.
Let it cool.
Mix 1 cup icing sugar with 1 tablespoon boiling water and some lemon juice.
Spread the icing mixture over the crackers, let it set and enjoy!
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Post by Deleted on Jun 14, 2015 10:57:05 GMT
Nomnomnom. BUT, its a bit sweet. no pics? |
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Post by Deleted on Jun 14, 2015 10:57:42 GMT
The wife has just posted this on her Facebook page and it's made me bloody hungry. Might be an indication she might make some. MICROWAVE CUSTARD SLICES 1 cup sugar
125 ml custard powder
Mix the sugar and custard powder.
Add 1 liter milk and mix well.
Add 80 ml butter and 20 ml vanilla essence, microwave for 10 min on high.
Whisk the mixture every 2 minutes with a metal whisk.
The custard is perfect when the mixture makes patterns when whisking.
Line your bowl with cream crackers.
Pour the custard mixture over the cream crackers and add another layer of cream crackers on the custard mixture.
Let it cool.
Mix 1 cup icing sugar with 1 tablespoon boiling water and some lemon juice.
Spread the icing mixture over the crackers, let it set and enjoy!
can't argue with a good custard slice |
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Post by CaajScot on Jun 14, 2015 11:21:32 GMT
The wife has just posted this on her Facebook page and it's made me bloody hungry. Might be an indication she might make some. MICROWAVE CUSTARD SLICES 1 cup sugar
125 ml custard powder
Mix the sugar and custard powder.
Add 1 liter milk and mix well.
Add 80 ml butter and 20 ml vanilla essence, microwave for 10 min on high.
Whisk the mixture every 2 minutes with a metal whisk.
The custard is perfect when the mixture makes patterns when whisking.
Line your bowl with cream crackers.
Pour the custard mixture over the cream crackers and add another layer of cream crackers on the custard mixture.
Let it cool.
Mix 1 cup icing sugar with 1 tablespoon boiling water and some lemon juice.
Spread the icing mixture over the crackers, let it set and enjoy!
can't argue with a good custard slice Yerp. She loves her custard slices like me and she said she will make some for the grandsons.... and me and her. Love having grandsons when food is mentioned like the custard slices. She still won't relent and make me some chocolate lasagna though. I will have to use countermeasures and whisper the word in our eldest grandsons ears "Granny makes a lovely chocolate lasagna". That might do the trick.  |
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Post by king nothing on Jun 14, 2015 15:02:00 GMT
Nomnomnom. BUT, its a bit sweet. no pics? I'll get some next time, as it's gone!! |
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Post by grandpaTJ on Jun 15, 2015 2:20:34 GMT
I've done that a number of times
Grilled some Iowa Chops (2 inch thick pork chop) Injected with apple cider, and then brushed during cooking, turning often
with simple homemade sauce consisting of:
Worcestershire Sauce, Balsamic Vinegar, Sirracha, Orange juice, pineapple juice and honey.
Side of fried cabbage with bacon, ro-tel tomatoes and chopped green chilis, and some tempura battered onion rings
Turned out pretty good
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Post by CaajScot on Jun 15, 2015 18:30:45 GMT
I've done that a number of times Grilled some Iowa Chops (2 inch thick pork chop) Injected with apple cider, and then brushed during cooking, turning often with simple homemade sauce consisting of: Worcestershire Sauce, Balsamic Vinegar, Sirracha, Orange juice, pineapple juice and honey. Side of fried cabbage with bacon, ro-tel tomatoes and chopped green chilis, and some tempura battered onion rings Turned out pretty good Sounds nice that  The wife made a big tea last night of stewed sausages with red & green peppers, onions, peas and boiled tatties with gravy then a rice pudding with fruit for afters. Went down well. Tonight's tea was a simple toasted burger bun with burger & egg and a plate of chips. Done my normal thing and smothered them with daddies brown sauce, salt and vinegar. Might have 4 slices of toast and butter before I hit the cot tonight. I will get peckish around 9ish, as per normal. |
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Post by grandpaTJ on Jun 15, 2015 21:23:53 GMT
That sausage sounds excellent to me and I love rice pudding, would have needed to loosen the belt an kick back for while after that |
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Post by CaajScot on Jun 16, 2015 5:40:26 GMT
That sausage sounds excellent to me and I love rice pudding, would have needed to loosen the belt an kick back for while after that Don't know if you have heard this one but the wife makes a lovely sausage curry. She uses Richmond thin,skinless sausages and all the normal ingredients that go into a curry i.e red & Green peppers etc. I don't like the rice bit and will have it without. Don't mind yellow rice but very rarely have it. I like the sausage curry really hot. |
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Post by fletchabey on Jun 16, 2015 17:09:21 GMT
I've done that a number of times Grilled some Iowa Chops (2 inch thick pork chop) Injected with apple cider, and then brushed during cooking, turning often with simple homemade sauce consisting of: Worcestershire Sauce, Balsamic Vinegar, Sirracha, Orange juice, pineapple juice and honey. Side of fried cabbage with bacon, ro-tel tomatoes and chopped green chilis, and some tempura battered onion rings Turned out pretty good Sounds tasty, how does the injecting of cider work? Also Sriracha sauce is awesome. I use that so much. |
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Post by king nothing on Jun 16, 2015 19:44:00 GMT
I made burgers tonight with a twist, I added fennel seeds to the mix. Really tasted good. I also used the brioche bun topped off with chilli infused onions and birds eye chillies. I did another version of the lasagne cake. Not as sweet but nomnomnom.
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Post by CaajScot on Jun 16, 2015 19:47:29 GMT
I made burgers tonight with a twist, I added fennel seeds to the mix. Really tasted good. I also used the brioche bun topped off with chilli infused onions and birds eye chillies. I did another version of the lasagne cake. Not as sweet but nomnomnom.PICTURES. Carby will ask that. Just had a double egg butty. Had some pork chops with mash and veg around 5 ish. |
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Post by grandpaTJ on Jun 16, 2015 21:06:00 GMT
I've done that a number of times Grilled some Iowa Chops (2 inch thick pork chop) Injected with apple cider, and then brushed during cooking, turning often with simple homemade sauce consisting of: Worcestershire Sauce, Balsamic Vinegar, Sirracha, Orange juice, pineapple juice and honey. Side of fried cabbage with bacon, ro-tel tomatoes and chopped green chilis, and some tempura battered onion rings Turned out pretty good Sounds tasty, how does the injecting of cider work? Also Sriracha sauce is awesome. I use that so much. Pork and apple is classic, injecting the meat with the cider, and cooking them on low temp with a bit of smoke swells them up with juice and the 2 flavors blend exceptionally well In this case turn a bbq kettle into smoker by taking some small sticks of apple wood and soaking them in water from the morning till ready to cook that evening Get your coals going and then push them so they are all on the kettle on inside wall, then throw sticks of apple wood on and cover with the vents closed, keep eye on temp you want it around 225-275 on a thick chop like that I'll give them about 3 hrs at that kind of temp, use a meat thermometer to check them to maker sure they are done before serving. Another one of my favorite pork recipes is kalua pork, you can do it traditional or if you don't have smoker or big kettle, you can get that great Hawaiian flavor out your oven. It is a "pulled" pork recipe, falls apart under your fork. I like to make a nice trangy coleslaw to serve with it, toasted hoagie roll, pork and cole slaw hit it with sirracha and you've got something special Got the recipe when I spent several years over in Hawaii from a friend that did catering for tourist luaus and it is really most excellent. Anyone interested in it I'll post it up, very easy to prepare too. |
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