Ohhh! Mmmm!
This week
C U S T A R D
Rich in calcium .. Vit A and B and it apparently boosts your immune system per the CW blurb.
Ohh - custard tarts.... with nutmeg
. Over apple crumble and jam roly poly .. (
my waistline 
as well I - er - ride a bike then 
Recipe from Krissi - she's as mad about chocs as her Wildy sister
"Peppermint custard!"
This folks is one taste which really lingers on taste buds. She serves it over a steamed chocolate pudding (I asked for her recipe - and she told me her choc pud is the same recipe you use for a basic steamed sponge pud which involves creaming butter with sugar./. adding the mil in dribbles to prevent the "curdling" and ensuring the self raising flour is "sieved to allow the lightness "und" fluffiness" (Kriss says "und" - but can at least write in English
(the memorable "pome" that time
has to go down in Swiss legend into their futures..
)
You get used to 'em...
But you spoon mix into basin (well greased) and cover with well greased foil - sealing it and then placing in a steamer over a pan of boiling water for 90 minutes. For he choc pud .. she simply adds a "good quality Swiss or Belgian cocoa powder which she gets from a gourmet shop (which once was haunted by Clarissa and Jenny (aka Two Fat Ladies
)
But you can cheat .. buy one
but more fun to make yourself. (I actually do like to "potter" and pretend to be Floyd with a glass of decent claret in the kitchen
So .. I ask the wimmin in the family when they serve up severely mouth watering dishes to me on visits and hopefully folk out there - even those lurkers- may like to try out what I hope to be safespeed's coolest thread..
(on basis I write most of it
)
For her peppermint custard ..
3 tablespoon cornflour
half pint milk
almost a teaspon of peppermint essence (Krissi says "you see the essence just below the rim of the teaspoon - if you want vanilla - use vanilla and if you want "velvet choc sauce - little less cornflour and make up with cocoa or drinking choc powder)
tablespoon of caster sugar
Mix cornflour with a little milk in saucepan - mix with "trusty" wooden spoon - stir in the rest of the milk and the peppermint essence. bring to boil for a minute until smooth and thick.
Pour over the choc pud.. truly gorgeous
My wife on the other hand makes custard ice cream.. She reckons her "custard is the true custard"
Single cream/ abnd double cream .. one vanilla pod .. free range egg yolks (4) , 125 g caster sugar
She puts the single cream into saucepan - slits the vanilla pod lenghtways and drops into the pan. She lets it steam and then switches off the heat. This apparently "draws in the vanilla flavour.
She then whisks the egg yolks with the sugar - till thick and pale in colour. Then whisks this into the hot cream.
Low heat .. and stirring all the time . If yoy draw finger on back of wooden spoon and the line stay "distinct" - custard is thickened enough.
Continue to stir and strain the custard through a sieve. Fish a=our the pod. (Alice (my wife) usually places this in a sugar jar to give all the sugar a "subtle vanilla taste"
To make her ice cream - she places her custard in the firdge - then sitirs in the double cream - and then places this in the freezer in a Tupperware thingy.
She uses Krissi's choc sauce for her ice cream dish.
Bon Appetit!
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will approve of the photo of the 
This turns a wild cat into something very mellow apparently. 
full of anti-oxidants and stuff which keeps heart healthy and cholesterol at low levels. .. and rich in potasium, calcium and phosphorus and fibre.
.
