Custard (Aussie style)

*Tastes like Mom's custard recipe from childhood.

Ingredients:

6 egg yolks

1 1/4 cup heavy cream

1 1/4 cup milk

2 tbsp cornstarch

1 tsp vanilla

1/3 cup sugar

Directions:

-Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.

-Meanwhile, whisk egg yolks, cornstarch, vanilla and sugar together in a medium bowl. 

-Gradually whisk in 1 cup hot cream mixture to egg mixture until smooth.

-Add egg mixture to saucepan and mix well with whisk. 

-Place over low heat and cook, stirring constantly, until custard thickens and thickly coats the back of a spoon. It will thicken quickly.

*Serve warm or transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.

*For a thinner (Anglaise-style) custard, reduce cornstarch to 1 tbs.

Peanut Butter Eyeballs

• 1/2 cup smooth peanut butter

• 3 tablespoons butter

• 1 1/4 cups confectioners' sugar

• 1 teaspoon  vanilla extract

• 12 ounces white chocolate candy coating

• 1 bag candy-coated chocolate pieces, like M&Ms

• 1 red edible color marker, or red decorator frosting

1. Gather the ingredients.

   

2. In the bowl of a large mixer, blend peanut butter and butter until creamy.

   

3. Add the powdered sugar and vanilla to the peanut butter mixture and continue beating until it looks smooth.

   

4. Cover a cookie sheet with aluminum foil or waxed paper.

   

5. Using a spoon, scoop out balls of peanut butter and roll between your palms to get them as round as possible. Place on the cookie sheet and refrigerate until firm, about 30 to 45 minutes.

   

6. Place the white chocolate coating in a microwave-safe bowl and microwave until melted. Stir thoroughly until it's smooth.

   

7. Use dipping tools or a fork, dunk a peanut butter ball into the melted white chocolate. Let the excess coating drip back into the bowl. Place it back on the cookie sheet and proceed to dip the rest of the peanut butter balls.

   

8. While the chocolate is still wet, press an M&M candy in the center of the ball.

   

9. Return the eyes to the refrigerator to harden.

10. When the eyeballs are firm, use the red decorator frosting or the red edible color marker to make squiggly blood vessels from the bottom to the top of the eyeballs.

    

11. Store the eyeballs in an airtight container in the refrigerator for up to two weeks and bring them to room temperature before serving. 

Waffle Luv Leige Waffle

 

Ingredients

• ¾ cup whole milk

• 2 tablespoons warm water

• 1 ½ tsp sugar 

• 2 tsp instant yeast

• 2 large eggs, lightly whisked 

• 1 cup unsalted butter, softened

• 3 Tbs honey

• 3 Tbs white sugar 

• 3 tsp vanilla

• 2 cups bread flour 

• 1 ½-1 ¾ cups flour 

• 2 cups belgian pearl sugar 

Preparation

1. Add the ½ teaspoons of sugar to the milk, warm water and yeast, stirring to combine. Allow the yeast to poof or get foamy and puffy. 

2. In a large bowl beat together the butter and sugars. Add the eggs, honey and vanilla. Stir together and add the yeast mixture. Place in standing mixture with dough hook and add 2 cups of flour. Mix until dough is thoroughly incorporated, and add the remaining flour. Cover with plastic wrap and let prove up to 4 hours. 

3. See notes about testing in the fridge overnight. Then punch down and knead pearl sugar.

4. separate into 8-10 equal dough balls, between 120-130 grams. Place on buttered waffle iron and cook until lightly golden brown. 

Notes 

You can let the dough rest for up to 24 hours covered in plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature before you cook it  (I don’t suggest this way! Waffles are less fluffy.) Need to skimp on the prove time? No biggie! But you will lose some awesome flavor.

For the waffles to be as close as you can to the original, I’d use about 20 sugar pearls per waffle. 

whipping cream 

•  ¼ carton of heavy whipping cream

•  ¼ cup of organic granulated sugar. 

Combine the heavy cream and sugar and whip on high until very thick and most of it is sticking to the sides of the bowl. 

Topping ideas

• All berries!

• Nutella

• Biscoff

• Lemon curd 

• Caramel

• Icecream

• Peaches

• Kiwi 

• Custard 

• Stuff waffle with chocolate sticks 

• Nutmeg and cinnamon cream

Waffle luv whipping cream

Ingredients 

heavy whipping cream (darigold 40%)

Costco organic sugar (brown tint)

Directions

Blend 1 cup sugar to 8 cups cream (add sugar before blending) using whisk blender until very thick 

Ie 2 cups cream to 1/4 sugar

Hummus

Ingredients:

1 15 oz can chickpeas( or 1.5 c cooked)

1/2 tsp baking soda (for canned chickpeas, only)

4-5 TBSP lemon juice (from 1.5 lemons)

1 clove garlic, chopped

3/4 tsp salt

1/2 cup tahini

2 tbsp ice water

1/2 tsp cumin

1 TBSP olive oil

Directions:

Boil canned chickpeas for 20 minutes with baking soda. Rinse in a strainer under cold water. No need to peel. 

In a food processor or blender, blend lemon juice, garlic and salt for just a moment. Let sit for 10 minutes. 

Add tahini to lemon juice mixture. Blend until creamy, making sure to scrape sides with spatula. Add in 2 tbsp ice water while blending. Add more water if mixture is too thick. Add cumin and chickpeas. Blend. While blending add olive oil. Continue blending until mixture is creamy. 

Quiche Lorraine

 1 (9 inch) unbaked deep dish pie crust

10-12 slices bacon, cooked and crumbled 

2 tsp butter

1 tsp olive oil 

1 cup mushrooms (I use 8 oz cut up container)

1 small onion

1/4 tsp salt

1/8 tsp pepper

1 cup shredded Swiss cheese

½ cup shredded Gruyere cheese

3 green onions, thinly sliced

6 eggs

1 ½ cups heavy whipping cream

1/2 teaspoon salt

1/2 tsp garlic powder 

1/4 tsp sugar

1/8 tsp nutmeg

1/8 tsp cayenne pepper 

Preheat oven to 450. Heat butter and olive oil in bacon skillet over medium heat. Stir in mushrooms and onion. Add 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until mushrooms and onions are slightly brown and tender, about 8 minutes.

Whisk eggs slightly in a bowl; beat in cream, 1/2 teaspoon salt, garlic powder, sugar, nutmeg, and cayenne pepper.

Mix in mushroom-onion mixture, crumbled bacon, Swiss cheese, Gruyere cheese, and green onions. Pour mixture into pie crust

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F. Continue baking until a knife inserted in the middle comes out clean, about 30 minutes more. Cover with foil if top is getting too brown. Let quiche rest for 10 minutes before eating. 

Beet Salad

Cooked:

beets
potatoes
carrots
broccoli
corn
shredded chicken (optional)

Uncooked:
celery
spinach

-Season with salt, pepper, cumin, lime juice and mayo (optional).

Heath cream cheese fruit dip

 

Ingredients

• ▢ 8 oz cream cheese
• ▢ ¾ cup brown sugar
• ▢ ½ cup powder sugar
• ▢ 1 tsp vanilla
• ▢ 3 large Heath Bars, crumbled

Instructions

Mix first four ingredients together. Add crumbled heath, reserving 1 tbs. Mix. Top with reserved candy bar.

Aussie Meat Pie

 

• Makes 1 large pie or 2 small pies
• Ingredients:
• 1 tbsp olive oil
• 1 large brown onion, finely chopped
• 1lb extra Lean ground beef or finely chopped beef.
• 1 tbsp corn starch
• 3/4 cup beef stock
• 3/4 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp barbecue sauce
• 1 tsp Vegemite (optional)
• 2 sheets frozen pie crust, thawed
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten
• Step 1
• Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add beef. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
• Step 2
• Mix corn starch and 1 tablespoon of stock to form a paste. Add remaining stock (3/4 cup beef stock). Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
• Step 3
• Preheat oven to 425°F. Place a baking tray into oven.
• Step 4
• Line bottom and sides of pie dish with pie crust. Fill with beef mixture. Brush rims with water. Cut circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
• Step 5
• Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.
• https://www.taste.com.au/recipes/aussie-meat-pies/e97e5ce8-b7ab-4379-b208-a4f28f642a92
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Chocolate Oreo Cake

CHOCOLATE CAKE

2 cups flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla extract

1 cup boiling water

Directions:

Prepare two-three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla to boiling water and add to mixture. Mix well. Divide evenly between the pans. Bake 300 degrees F for 25-33 minutes (depending if using two or three pans). When done, allow to cool for 10 minutes and then remove to cooling racks to cool completely. I usually freeze cake before frosting it.

FROSTING

8 oz cream cheese, room temperature

1/2 cup butter, room temperature

1 tsp vanilla

3-4 cups powdered sugar

8-12 crushed Oreos (cream removed, just the cookie part). I use a food processer to crush the Oreos, but you can use a ziplock bag and rolling pin.

Directions:

Mix (with stand mixer or electric mixer) cream cheese and butter until smooth. Add vanilla. Gradually add powdered sugar. Frost cake.

ALTERNATIVE FROSTING, mix together:

8 oz cream cheese, softened

10 Oreos

heavy cream or milk, for smoothness