An easy dessert to prepare. An exceptional idea for birthday and tea parties. However I also discovered that not all children like custard, probably due to its creamy texture.
Short Pastry
Ingredients
1 small egg
125 g butter
50 g icing sugar
250 g plain flour
Method
. Mix the icing sugar and butter until white.
. Add the egg and flour until it forms a dough. Fold the flour in 2 parts to enable an even mixture. An electric mixer will work wonders if you have one.
. Do not overwork or else the the dough will be rubbery.
. Brush the tin moulds with a light coat of oil or butter to prevent the pastry from sticking to the moulds. Press the dough onto the mould.
Alternative method
. Roll out the pastry on a floured surface, cut out circles and press into greased individual tartlet moulds.
Preheat the oven at 180oC for 20 min, then bake the moulds for 20 min.
Custard Cream (12 portions)
Ingredients
1 lit milk
150g sugar
2 egg yolks
60g custard powder
a pinch of salt
3 drops of vanilla essence
Method
1. Bring 3/4 of the milk and half of sugar to boil.
2. Ian a separate bowl, mix together remaining sugar, milk, egg yolk, custard powder, salt and vanilla essence.
3. Pour the boiling milk slowly into this preparation stirring vigourously.
4. Return the mixture to the heat and bring to boil, sirring constantly constantly.
5. Remove from heat and allow to cool.
6. Prior to use, pass the custard through a fine seive.
7. Fill baked tartlets with the custard cream and garnish with mixed fruit on top.
TIPS
. Don't wait too long before filling the custard cream into the tartlets because hardened custard will not a make a nice smooth texture and the fruits will not sink easily into the cream.
. If the idea of baking the base puts you off, buy ready made ones from baking stores or surprise, surprise - Marks & Spencer ( food section )
Recipe from The Salvation Army War Cry Magazine, June 2005 issue by Chef Roland Poon, Head Chef of Peacehaven Nursing Home, Singapore.
This recipe is specially for Rose, my long, lost classmate whom we haven't spoken for what felt like centuries. As we discussed kitchen secrets and old wives tales, she lamented her old oven has gone to Heaven and being devoted to exclusive breastfeeding and housework without a maid, there is no time for dabbling in the kitchen. Been there, done that. Totally understand the time of your life now. However it's one of those best years where the kid is very much attached to us and finds it indispensable not to snuggle up close all the time. There will come a time when he will morph out of that sticky glue state and deliberately scoot off when we demand a hug. They'll grow , they'll wriggle off , we'll miss those moments. For now, enjoy them! Enjoy mothering a toddler ! And make use of that microwave oven, Rose because believe me, baking is therapeutic and keeps our (us mothers) sanity intact...
This cake is for baking in a microwave oven. It is nutritious and easy to make.
Ingredients
1 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1/2 cup chopped walnuts
2 tsp cinammon
5 rings of canned pinealpple (cut finely)
3 eggs
1 cup vegetable or canola oil
1/2 cup white sugar
1 cup brown sugar
2 cups grated carrot
Method
1. In a large bowl mix together flour, baking powder, baking soda, salt, walnuts and cinammon.
2. Break eggs into cup and beat with fork then add to flour mixture, along with oil, white and brown sugar. Stir well with wooden spoon then add pineapple and grated carrot. Stir well again.
3. Line the bottom of a large (22cm diameter) microwave ring mould/dish with greaseproof paper. If you don't have a ring mould then use a large flat-bottomed pyrex dish with sides of at least 10cm.
Lightly grease the outside of a tall glass (must be taller than the dish) and sit this in the centre of the bowl. This allows the very thick mixture to cook more quickly and evenly, as the microwaves flow through the centre hole.
4. Pour mixture into mould/bowl and even out with a spatula.
5. Sit the cake on top of microwave elevation rack (or use a dessert or rice bowl) in the centre of the turntable. Microwave on high power for around 13 minutes. If using a bowl and glass, watch the glass stays upright in the middle as the cake cooks. You may open the door at any time during cooking to fix- it will not affect the cake- then continue to the end of the time.
6. A cake cooked in a microwave goes on cooking when removed from the oven so it should always be taken out while still looking moist and a bit sticky on the top. A cooked cake comes away from the sides of mould/dish.
7. Stand cake on awooden surface and cover with a double paper towel. Leave for at least 10 min before turning out onto a wire cake cooler. Cover with tea towel until thoroughly cool.
8. This cake can be eaten un-iced or iced by softening half packet (125 gm) cream cheese . Mix thoroughly with 1/2- 3/4 cup of icing sugar and 1 tablespoon of lemon juice. Spread on cake sprinkle with chopped walnuts.
Recipe by Colonel Grace Bringans of The Salvation Army,
taken from THE WAR CRY magazine August 2006 issue.
Author's comment : Microwave cooking is not injurious to health. Cooking is caused by microwaves travelling at 2450 million times a second bouncing off the walls and door of the oven. Heat is generated by the energy and movement of the molecules in the ingredients. Microwaves cannot be stored in food. Non-ionizing radiation includes radio waves, infralight, light waves and microwaves.
The dangerous ionizing radiation includes X-rays, cosmic rays, gamma rays and produces no temperature.
More Carrot Cake Recipes :
An Australian web
http://www.foodbuzz.com/recipes/683301-carrot-cake-with-cream-cheese-icing
A detailed blog, wonderful pictures, chinese translation included. Excellent!
http://qzone.qq.com/blog/2299675-1198817362
6 step recipe. How tough can making a carrot be? Can qualify for An Idiot's Guide to Baking a Cake !http://www.ehow.com/how_4511337_carrot-cake-cream-cheese-frosting.html
