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European Recipes
Confectioner’s
Custard
Serves: 4
Ingredients:
500 ml milk
50
g
flour
80
g
sugar
3 eggs
Method:
Bring the milk to the boil by heating
for 3 to 4 minutes on 1000 W.
Meanwhile, mix the sugar and flour
together in a bowl. Add the eggs
and mix well. Pour in the boiling
milk, whisking all the time. Cook on
1000 W for 2 to 3 minutes, whisking
vigorously every minute.
Aubergine Caviar
Serves: 4
Ingredients:
1 large onion
500
g
aubergines
5 cloves garlic, salt, pepper
200
g
of cream cheese or yoghurt
5 tbsp olive oil
Method:
Finely chop the onion and sweat
in 5 tbsp of olive oil, covered, and
cook on 1000 W for 3 minutes. Add
the washed and diced aubergines
and the peeled and crushed garlic.
Cook on 800 W for 13 to 15 minutes.
Start cooking with the dish covered.
Halfway through take out the dish,
stir and complete the cooking with
the dish uncovered, to ensure
that the water from the vegetables
evaporates. Blend the mixture in
a food processor and check the
seasoning. The caviar is perfect
for canapés; if it is too strong, you
can add 200 g of yoghurt or cream
cheese to the mixture.
Chocolate and
Almond Cake
Ingredients:
100
g
butter
100
g
caster sugar
2 eggs, lightly beaten
100
g
self raising flour
50
g
cocoa powder
50
g
ground almonds
100 ml whole milk
60 ml golden syrup
Topping:
50
g
butter
25
g
cocoa powder, sifted
200
g
icing sugar
5 ml milk
Method:
Cream together butter and sugar.
Gradually add egg. Add flour, cocoa
powder, ground almond, milk then
syrup. Pour into a Pyrex dish. Cook
on 600 W for 8 minutes. Cream butter
until soft and gradually add cocoa
powder and icing sugar. Lastly adding
milk as required. Decorate the cake
with the topping.
