Milk Tart

My youngest son's favourite of all time:

Ingredients:

1tsp vanilla essence
3 Eggs seperated
3 heaped Tbsp Cornflour
1 Tin Condsensed Milk
3 Tins milk...I use the same condensed milk tin for measuring

Method:
Make the tartbase as per my previous recipe
Mix the egg yolks and cornflour together. Add a little bit of milk to make a paste. Add vanilla essence and leave to stand.
In a pot bring the milk and Condensed milk to the boil.
Slowly add the Cornflour mixture whilst stirring continuously
Remove from heat.
Beat the egg whites until stiff and fold into the milk mixture.
Pour over the tartbase and sprinkle with Cinnamon.
Place in the fridge to set for a few hours.

Serve!

Banana Bread

I love banana bread! Thinking about it I probably love it for 2 reasons.

The first being that bananas tend to go bad so quickly and this is an easy way of making sure you get to use the last ones without throwing away food...yes I am a bit of a horder and hate throwing away food.

The second reason is it's versatility, we eat it hot, cold, with butter or coevering in hot custard. I can break it into chunks and toss it into custard to make a dessert or eat it plain. It last long too!

So how do I make it?

Ingredients:

1/2 Cup marg
1 Cup sugar
2 Cups of flour
2 large eggs
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp vanilla essence
pinch of salt
3 or 4 large bananas mashed...I use very over ripe bananas as it makes mashing easy.

Method:

Cream butter and sugar.
Add eggs and mix well, I use a wooden spoon, no mixer required.
Add bananas and dry ingredients and mix to get a smooth dough.
Place in a well greased loaf pan and bake in an oven at 180 degrees for 40 - 45 minutes. The loaf is cooked when a knife comes out clean.

Serve any way you like it from the above ideas and enjoy!

Cabbage and mushrooms

I made this great tasting vegetable the other day....it makes a great addition to a roast and to top it all cabbage keeps in or out the fridge for ages!

Ingredients:
8 - 10 cabbage leaves cut into 1cm squares.
1 tablespoon of olive oil
1 punnet of sliced mushrooms
1 heaped teaspoon of crushed garlic
1/2 round of feta cheese

Method:
In a large frying pan heat the olive oil. Add the cabbage and fry on a high heat for 3 minutes. Add mushrooms and fry for a further 3 minutes. Add garlic and feta, stir and switch off stove. Place lid on pan and leave for 5 minutes. Give a quick stir before serving.

My family used the term "Heaven on a fork"...