My Food Blog

Ingredients
1/2 teaspoon vanilla paste
1/2 punnet blueberries
1/2 punnet raspberries
2 tablespoons caster sugar
2 cups (500ml) low-fat milk
2 eggs, separated
1/4 cup (35g) cornflour
1/4 cup (80g) icing sugar

Method
1. Preheat oven to 180C or 160C fan. Whisk together milk, egg yolks, corn flour, icing sugar and vanilla in a saucepan. Stir on medium heat for 10 minutes, until sauce boils and thickens. Remove from heat and stir through berries. Divide custard between six 1-cup ramekins. Bake for 5 minutes.

2. Meanwhile, using an electric mixer, beat egg whites, until soft peaks form. Add sugar, a little at a time, until thick and glossy. Remove custard pots from oven and spoon or pipe meringue on top. Bake for another 5-7 minutes, until meringue is golden.

3.Serve.

Ingredients
6 g freshly ground black pepper
30 ml Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced
235 ml vegetable oil
120 ml soy sauce
80 ml red wine vinegar
60 ml fresh lemon juice
45 ml Worcestershire sauce


Method
Combine all the ingredients in a bowl, mix together well, and use to marinate your Steak, for best results prepare 5-3 hours before hand.

Ingredients
3 sheets of puff pastry
500g of bacon
2 onions
6 large mushrooms
grated cheese
8 eggs
2 and 2/3 cup's of milk x2
pepper and salt to taste

Method
Preheat oven to 200 degrees.
Leave puff pastry out on the bench to thaw.
Dice one onion and 1/2 the bacon and cook in the microwave 5-6 minutes on high.
Repeat for the remaining bacon and onion.

Mix 4 eggs and 1 and 1/3 cup's of milk in a jug, beat well with a electric beater/milkshake maker.
Repeat for the remaining eggs and milk.

Lay thawed pastry in a large greased oven proof pie tray, one sheet shouldn't be large enough for a Quiche, use approximately 1 and 1/2 sheets per Quiche.

Place onion and bacon along with mushrooms in to the pie trays, top with grated cheese and then poor over egg and milk mixture and add salt and pepper. Repeat for the second Quiche.

Place Quiche in hot oven and cook for 30-40 minutes.

Makes 2 large quiche, serves 6 people.

Ingredients

500g minced beef
1 chopped onion
1 cup of water
2 beef stock cubes
oregano and nutmeg
3tbs plain flour
1 sheet short crust pastry
1 sheet puff pastry
1 egg for glazing
¼ cup tomato sauce
2 table spoons of Worcestershire auce
salt and pepper


Method

Cook onion and meat until meat is well browned.
Add ¾ cup water, stock cubes, sauces and seasoning in to the onion and meat mixture.
Bring to the boil and then simmer for approximately 15 minutes.
Blend the flour and remaining water, add to meat, bring to the boil and stir for 5 minutes.
Allow the pie mixture to cool.
Line a pie tray(grease the tray) with the short crust pastry and ad in the meat mixture.
Moisten the edges of pastry with water.
Top with puff pastry sheet, pressing down to seal the edges, trim and glaze with egg.
Bake in a hot oven, 230 degrees for 15 minutes.
Reduce heat to 180 degrees for a further 25 minutes.

Serves four people.

Ingredients

1 large capsicum
5 mushrooms
1 large tomato (or a few grape tomatoes)
1 475g can of corn
1 large onion
500g bacon
500g shell, penne or spiral pasta
500g/575g bottle of pasta sauce, or proper pasta bake sauce

Method

Cook pasta as per packet instructions, while pasta is cooking dice onion and bacon place on microwaveable plate, cover with paper towel. Microwave for 6 minutes on high, the onion cooks better on the bottom.

Dice mushrooms, capsicum and tomatoes place in a large baking tray with corn.
Preheat oven to 180 degrees.

Drain pasta and place in baking tray, ad in the bacon and onion poor over the pasta sauce.

Mix well.

Serves 6 people.

Top with a thin layer of grated cheese and bake for 30-40 mins.

Ingredients

2 tbs real butter
2 tbs flour
1 cup can milk
salt/pepper to taste

Method

Heat butter. Add flour and stir until smooth. Slowly ad in the milk (canned milk works better than regular milk). Stir over a low heat until thick and creamy.

To make a cheese sauce follow the white sauce instructions exactly, except salt. Then after you stir in the milk, add pieces of processed american cheese (do not use non processed cheese because this leads to a lumpy sauce).

Tear about 5 slices of processed cheese into fours, and add a little at a time until color and taste is good. Add more salt if needed. Processed cheese is usually very salty and you may not need any additional salt.

Ingredients

2 cups plain flour
1 x 8 g sachet of dry yeast
1 teaspoon caster sugar
½ teaspoon salt
2 tablespoons olive oil
¾ cup warm water

Method

Mix flour, yeast, sugar and salt in large mixing bowl then add the oil and water.
Mix until a soft dough is formed.
Knead on a floured surface until soft and pliable.
Place the dough back in to the mixing bowl and cover with glad wrap.
leave in a warm spot for 30 minutes.
The dough should double in size.
When the dough has risen, 'hit' the it once to remove air bubbles.
Remove from the bowl and knead gently for one minute.
Roll the dough out to desired size and add favorite toppings.

Notes
Makes one large thick pizza, two smaller thick pizza's or two thin pizza's.