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Food, general thoughts, food…


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Fish Bites and Lemon Butter Rice

So, today I googled ‘why are rabbits called bunnies?’ This is an example of the things that cross my mind whilst eating my breakfast. There was no string of thought that led to this curious subject; it just suddenly concerned me deeply from out of nowhere. I know now what the accepted reasons are and I can sleep tonight secure in that knowledge. I will not bore you with details, you may google it yourself if you are interested in the answer.

An excellent combination. Fish and lemon is classic and always works well.
The fish was lightly battered and shallow fried and the lemon rice (surprisingly fast to cook) made the perfect accompaniment.

Fish Bites

White fish fillets, cubed
3 egg whites
1 1/2 tablespoons cornflour
Salt and Pepper to taste.

Beat egg whites lightly to break up.
Add cornflour and salt and pepper.
Dip fish in batter and shallow fry until golden.
Drain on kitchen paper prior to serving.

Lemon Butter Rice

2 Tbls Butter
1 onion, finely chopped
1 cup white Rice, uncooked
1 1/2 cups chicken stock
Grated rind of 1 lemon
To make the rice, Melt butter, add onion and cook over moderate heat
for about 2 minutes.
Add rice, toss in butter and cook for 1 minute. Add stock.
Bring to the boil, stir, cover and simmer for 15 minutes or until tender.
Add salt and pepper to taste.
Add lemon rind, fork lightly and allow to stand 5 minutes before serving.

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Custard Powder Biscuits

So, I am driving down the road yesterday and there is a sign, with an arrow, that says ‘Toddler Jam’. Just that nothing else, nothing to indicate what toddler jam might be for those of us who are uninitiated. I make a note to look around more carefully on the trip back…

On the trip back I see 2 more signs, identical to the first, an arrow with ‘Toddler Jam’ printed above it. I look around, trying in vain to see an event that might be construed as a toddler jam or a vending van selling jam specifically formulated for toddlers. Nothing, nothing except the unfortunate(?) placement of an industrial tree mulcher in a layby across the road from the signs with the arrows pointing directly at it…

I am left with an uncomfortable feeling that I had not fully considered the ramifications of the phrase ‘Toddler Jam’ and the feeling (or at least the hope) that the universe was playing tricks on me just for the hell of it.

Custard Powder Biscuits
Makes about 80

3 cups self-raising flour
2 cups sugar
1 cup custard powder
3 eggs, beaten
250 g butter, melted and cooled slightly
1 teaspoon vanilla essence

Preheat oven to 160C.
Combine dry ingredients in a large bowl, make a well.
Add beaten eggs and vanilla.
Pour in melted butter and mix well.
Knead into a ball until all flour and custard is absorbed.
Add a little milk if dry and dough isn’t coming together.
Roll teaspoonfuls of mixture into balls and press down lightly with a fingers on a greased biscuit tray.
Bake at 160°C for 15 minutes or until golden.
Cool on wire rack before storing in airtight container.


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Vanilla Slice

I am not a huge fan of Vanilla Slice from the bakery, not because it isn’t nice, indeed it is very nice. It is also difficult to eat, that is what makes me choose something else every time. I have never met a vanilla slice that is easy to eat, it always squishes its custard filling out all over the place making you look like you have been eating by yourself for about 9 minutes…unsuccessfully. This one is no exception, its saving grace was that I could eat it at home and not worry about the impression I was making on those around me. I was happy that it tasted as good as its bakery counterparts although I would use less icing in future, I will make it again as long as I can eat it quietly at home without others.

I let mine sit for a good 24 hours prior to consuming. I thought this might make the pastry a little easier to deal with but not really…

Enjoy!

Vanilla Slice

2 sheets puff pastry
½ cup caster sugar
½ cup custard powder
1½ cups cream
2-2½ cups milk
1 teaspoon vanilla
Icing
2 cups icing sugar
1 teaspoon butter
1 teaspoon vanilla
Hot water

Place puff pastry on lined oven tray. Prick with a fork and bake for 10-15 minutes at 220°C.
Put sugar, custard powder and cream into a saucepan and stir over a medium heat until it starts to thicken.
Add milk ½ a cup at a time and whisk continuously until the custard is thick.
Let everything cool slightly.
Place in a 22 cm square tin, pastry, custard, pastry then icing.
Icing: Place icing sugar, butter and vanilla in a bowl and add enough hot water to make
thin to medium textured icing.

Recipe notes
Best after 12-24 hours in the refrigerator but can be eaten in as little as 3 hours.


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Banana-Apple Muffins

The ubiquitous left over bananas were joined this week by a couple of wizened apples that had most definitely reached middle age, some time ago if I am to be honest.

I didn’t have a suitable recipe on hand that used both so I replaced the blueberries (which I am not terribly fond of if the truth be told) in a Banana/Blueberry recipe with apple. What a good idea! Worked well, tasted good, was no hassle and was all eaten up within 2 days.

That is success! Enjoy!

Banana-Apple Muffins

2/3 cup  milk
1/4 cup  vegetable oil
1/2 cup  mashed ripe banana (about 1 medium)
1 egg
2 cups  all-purpose flour
2/3 cup  sugar
2 1/2 teaspoons  baking powder
1/2 teaspoon  salt
1/4 teaspoon  ground nutmeg
1 cup  chopped apple

Heat oven to 200C.
Grease bottoms only of 12 medium muffin cups, or line with paper baking cups.
Beat milk, oil, banana and egg in large bowl. Stir in remaining ingredients except
apple just until flour is moistened. Fold in apple.
Divide batter evenly among muffin cups (cups will be almost full).
Sprinkle with sugar if desired. (of course it is desired!)
Bake 18 to 20 minutes or until golden brown.
Immediately remove from pan.