Egg Custard Tart

Items Required

6oz/175g plain flour
3oz/75g butter or margarine
Water to mix
3eggs
3oz/75g caster sugar
15floz/375ml milk
Ground nutmeg

Preparation Method

Preheat the oven on Convection 200°C.

Place the flour in a large bowl, rub in the butter or margarine until the mixture resembles fine breadcrumbs, then mix to a stiff dough with cold water.

Roll out and use to line an 8in/20cm ovenproof glass flan dish. Prick the base of the pastry with a fork.

Line the pastry with greaseproof paper and fill with baking beans.

Cook on the low rack on Convection 200°C for 20-21 min. Remove the beans and the paper Cook for a further 2-3 min if necessary.

Separate one of the eggs, lightly whisk the white and brush over the pastry. Return the remaining white to the yolk.

Whisk together the eggs and sugar Heat the milk in the bottle or a jug on Microwave Power HIGH for 2 min. Pour onto the eggs and sugar whisking well, then strain through a sieve into the pastry case.

Sprinkle the custard with ground nutmeg. Cook on the low rack on Combination for 13-16 min, until just set.

Cool and chill before serving.

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Pork chow mein

This “Pork choe mein” recipe is one of the best recipe in the pork recipies.Children absolutely loved it as did the people like so.It is very easy to do and simply flavored recipe. It is very tasty too.
2 tablespoons better or margarine
1 pound boneless pork, cut in small cubes
1 1/2 cups sliced celery
1 cup chopped onion
1 cup chicken broth
1 tablespoon molasses
1/4 cup soy sauce
2 tablespoons cornstarch
1 16-ounce can bean sprouts, drained chow mein noodles

Preparation method
1.In 2-quart casserole micro-melt the butter 30 to 40 seconds; add pork, celery, and onion.
2.Micro-cook, uncovered, till meat is cooked and vegetables are tender, about 12 minutes, stirring every 2 minutes.
3.Stir in both and mosalasses.
4.Stir soy into cornstarch; blend into pork mixture.
5.Cook, uncovered, till thickened and bubbly, about 2 1/2 to 3 minutes, stirring after each minute.
6.Stir in sprouts.Cook, uncovered, till hot, about 1 1/2 minutes, stirring twice.Serve over noodles.
Serves 4.

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Balti Chicken Curry

Items Required

2 tablespoon(s) oil
2 onions(s) finely sliced
2 tomato(es) sliced
4 teaspoon(s) green chillies finely chopped
1 teaspoon(s) each ginger and garlic paste
1 cinnamon stick(s) of 1″(each)
2 black cardamoms (badi elaichi)
4 black peppercorns
½ teaspoon(s) black cumin seeds (shahi jeera)
1 teaspoon(s) red chilli powder
½ teaspoon(s) hot spice mix (garam masala) powder
8 medium pieces (about 800 grams) of chicken
2 tablespoon(s) tomato puree
salt to taste
2 tablespoon(s) thick yoghurt beaten till smooth
2 teaspoon(s) lemon juice
finely chopped fresh coriander to garnish

Preparation Method

Heat the oil in a wok (kadhai) and fry the onion slices for about 4 minutes or till golden brown.

Add the tomatoes, green chillies, ginger and garlic pastes. Saute briefly.

Add the next six ingredients and saute for about 4 minutes.

Add the chicken pieces and fry well for about 5 minutes such that the spice flavors permeated through the chicken.

Add the tomato puree and salt to taste.

Reduce the heat and add the yoghurt stirring briskly to avoid curdling.

Cover with a tight fitting lid and simmer for about 15 minutes (stir once mid-way) or till the chicken is tender and the gravy is thick.

Stir in the lemon juice. Serve hot garnished with coriander leaves.

TIPS: Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken. The amount of green chillies can be decreased or increased as desired. Keep some amount of hot water ready if more gravy is desired.

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Sparkling Champagne Jelly Recipe

Ingredients:

1 3/4 cup champagne wine
3 cups sugar
1/2 bottle liquid fruit pectin

Preparation Method:

In 3-qt. casserole, stir together champagne and sugar. Cover. Microwave at High 8 to 10 Minutes, stirring after 4 minutes, until mixture begins to boil. Then, time for 1 minute more of boiling. Stir.

Gradually stir pectin into hot mixture, mixing well. Ladle into prepared glasses seal. Makes about 4 cups.

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Fresh Starwberry Jam Recipe

Ingredients:

4 1/2 cups crushed fresh strawberries (wash and stem before crushing)
1 box (1 3/4-oz.) powdered fruit pectin
7 cups sugar

Preparation Method:

In 3-qt. casserole place berries and pectin. Stir well. Cover. Microwave at High 8 to 10 Minutes, until mixture is at a full rolling boil. Add sugar to boiling mixture and stir well. Microwave at High 8 to 10 Minutes, uncovered, stirring after 5 minutes, until mixture reaches a full rolling boil. Then, time for 1 minute of boiling. Skim off foam with metal spoon, stirring jam about 5 minutes before ladling into prepared glasses. Seal. Makes about 8 cups.

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Strawberry Jam From Frozen Berries Recipe

Ingredients:

3 pkgs. (10-oz. each strawberries in plastic pouch
2 tablespoons water
1/2 box (2 1/2 tablespoons powdered fruit pectin
3 cups sugar

Preparation Method:

Place unopened packages in microwave oven Microwave at High 4 to 6 Minutes, checking at minimum time and rearranging fruit if continued defrosting is necessary.

Remove fruit from pouches and place in 3-qt. casserole. Crush the fruit. Add water and pectin. Stirring well. Cover. Microwave at High 8 to 10 Minutes, or until mixture is at a full rolling boil. Stir.

Add sugar to boiling mixture and stir well. Microwave at High 8 to 10 Minutes, uncovered, stirring after 5 minutes, until mixture reaches a full rolling boil. Then, time for 1 minute of boiling. Skim off foam and stir jam about 5 minutes before ladling into prepared glasses. Seal. Makes about 4 1/2 cups.

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Apple Sauce Butter Recipe

Ingredients:

1 qt. (4 cups) applesauce (or 2 cans, 16-oz.each)
1 pkg. (1 3/4-oz.) powdered fruit pectin
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
4 1/2 cups sugar

Preparation Method:

In 3-qt. casserole stir together applesauce, pectin, pumpkin pie spice and cinnamon. Cover. Microwave at High 8 to 10 Minutes, stirring after 5 minutes, unitl mixture boils.

Add sugar to hot mixture, stirring well. Cover. Microwave at High 9 to 11 Minutes, stirring every 5 minutes, until mixture reaches a full boil. Then, time for 1 minute of boiling. Stir well. Ladle into prepared glasses. Seal. Makes about 6 cups.

 

 

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Fresh Peach Jam Recipe

Ingredients:

4 cups peeled, pitted and finely chopped peaches
2 tablespoons lemon juice
1 box (1 3/4-oz.) powdered fruit pectin
5 1/2cups sugar

Preparation Method:

In 3-qt. casserole place peaches, lemon juice and pectin. Stir well. Cover. Microwave at High 8 to 10 Minutes, or until mixture is at a full rolling boil. Stir.

Add sugar to boiling mixture, stirring well. Microwave at High 7 to 9 minutes, uncovered, stirring after 4 minutes, until mixture reaches a full rolling boil. Then, time for 1 more minute of boiling. Skim off foam and stir jam about 5 minutes before ladling into prepared glasses. Seal. Makes about 7 cups.

 

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Bread Pizza

Ingredients:

- 2 8-ounce or 10-ounce packages frozen Brussels sprouts
- 1/4 cup water
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup milk
- 1 cup shredded sharp American cheese (4 ounces)
- 1 hard-cooked egg, chopped

Preparation Method:

In a 1 ½ -quart casserole place Brussels sprouts and water. Micro-cook, covered, till tender, 11 to 12 minutes, stirring every 4 minutes. Drain; halve sprouts. Return to casserole.

In a 2-cup glass measure micro-melt the butter 30 to 40 seconds. Blend in flour and salt; add milk all at once, stirring well. Micro-cook, uncovered, 1 minute; stir. Micro-cook till thickened and bubbly, 2 to 3 minutes, stirring every 30 seconds. Add cheese; stir till melted. Pour over Brussels sprouts. Micro-cook, covered, till heated through, about 1 minute more; stir Sprinkle chopped egg atop casserole. Makes 6 servings.

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Cheese-Sauced Brussels Sprouts Recipes

Ingredients:

- 2 8-ounce or 10-ounce packages frozen Brussels sprouts
- 1/4 cup water
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup milk
- 1 cup shredded sharp American cheese (4 ounces)
- 1 hard-cooked egg, chopped

Preparation Method:

In a 1 ½ -quart casserole place Brussels sprouts and water. Micro-cook, covered, till tender, 11 to 12 minutes, stirring every 4 minutes. Drain; halve sprouts. Return to casserole.

In a 2-cup glass measure micro-melt the butter 30 to 40 seconds. Blend in flour and salt; add milk all at once, stirring well. Micro-cook, uncovered, 1 minute; stir. Micro-cook till thickened and bubbly, 2 to 3 minutes, stirring every 30 seconds. Add cheese; stir till melted. Pour over Brussels sprouts. Micro-cook, covered, till heated through, about 1 minute more; stir Sprinkle chopped egg atop casserole. Makes 6 servings.

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