Food and Drink
Passionfruit custard cake recipe
Passionfruit custard cake recipe. This is a classic cake that any budding baker would be proud to master. It involves making your own custard from scratch but don’t worry, with this foolproof method, you can’t go wrong. If you don’t have any fresh passionfruit, it’s ok to use canned.
40m prep
55m cook
10 servings
15 Ingredients
* 225g butter, at room temperature
* 150g (2/3 cup) caster sugar
* 2 tsp vanilla extract
* 3 eggs
* 300g (2 cups) self-raising flour
* 160ml (2/3 cup) milk
* Whipped cream, to serve
PASSIONFRUIT CUSTARD
* 500ml (2 cups) milk
* 100g (1/2 cup) caster sugar
* 35g (1/4 cup) cornflour
* 3 egg yolks
* 2 tbsp passionfruit pulp
* 140g (1/2 cup) bought passionfruit curd
PASSIONFRUIT ICING
* 150g (1 cup) icing sugar
* 2-3 tbsp passionfruit pulp
7 Method / Steps
Step 1
To make the custard, heat the milk in a medium saucepan over medium heat until simmering. Meanwhile, whisk the sugar, cornflour and egg yolks in a bowl until smooth.
Step 2
Whisk the warm milk into the sugar mixture. Pour the mixture into the pan. Cook, stirring, for 2 minutes or until the mixture boils and thickens. Transfer to a bowl. Stir in passionfruit pulp and curd until well combined. Set aside, stirring occasionally, until cooled.
Step 3
Preheat oven to 180C/160C fan forced. Lightly grease a 20cm round springform pan and line the base and side with baking paper, extending the paper 4cm over the top.
Step 4
Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the flour and milk, in alternating batches, until well combined.
Step 5
Spoon half of the cake mixture into the prepared pan. Use the back of a spoon to smooth the surface. Spoon the cooled custard over the top and smooth the surface. Top with dollops of remaining cake mixture. Smooth the surface.
Step 6
Bake, covering loosely with foil if the cake browns too quickly, for 50 minutes or until firm to the touch. Set aside for 10 minutes to cool slightly before transferring, upright, to a wire rack to cool completely.
Step 7
To make the icing, combine the sugar and enough of the passionfruit pulp in a bowl to form a drizzling icing consistency. Spread icing over the cake, letting it drip down the side. Serve warm or at room temperature, with whipped cream.
source – cooking365coza
Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.
Ingredients (6)
– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.
Step 2
Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.
Step 3
Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.
source – BBC
20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.
Ingredients (12)
– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve
Method
Step 1
Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.
Step 2
Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.
Step 3
Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.
source – tastecom
Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
Ingredients (10)
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust
Method
Step 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.
Step 2
Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Step 3
Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Step 4
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.
source – tastecom