MAIDS OF HONOUR

By Anonymous -

MAIDS OF HONOUR


568 ml (1 pint) pasteurized milk

15 ml rennet

212 g (7 ½ oz) packet frozen puff pastry, thawed

1 egg, beaten

15 g butter or margarine, melted

50 g caster sugar


  1. Gently heat the milk in a saucepan until just warm to the finger. Remove from the heat and stir in the rennet. Leave for 1 ½ – 2 hours until set.

  2. When set, put the junket into a muslin bag and leave to drain overnight. Next day, refrigerate the curd for several hours or until very firm.

  3. Grease 12 x 6.5 cm patty tins. On a lightly floured surface, roll out the pastry very thinly and using a 7.5 cm plain cutter, cut out 12 rounds. Line the patty tins with the pastry rounds and prick well.

  4. Stir the egg, butter and sugar into the drained curd. Divide the mixture between the pastry cases and bake in the oven at 200°c mark 6 for 30 minutes, until well risen and just firm to the touch. Serve warm.
    Makes 12


MAIDS OF HONOUR

Comments

Post a Comment

Popular posts from this blog

Garlic and Onion Boiled Peanuts

By Anonymous -
“Here’s an original twist to a Southern favorite. The garlic flavor really comes out in this recipe whether the peanuts are served hot or cold. I love them served room temperature with a cold beer on a summer day! You can also begin cooking the peanuts, then let them soak overnight, and continue cooking the next day. Serve hot or cold, and make sure you have plenty of napkins on hand because these are messy.” Ingredients: 1 tablespoon butter 1 large onion, cut into wedges 30 cloves garlic 1 1/2 pounds raw peanuts, in shells 1/2 pound salt Directions: Butter in a large saucepan over medium heat . Stir in the onion and garlic ; cook until soft and translucent , about 10 minutes. Turn off the heat . Add the peanuts and salt to onion mixture. Fill the pot with water until the peanuts are submerged, and equipped with a large screen in the pot to keep them under water. Bring to a boil , then let the heat to medium and simmer . Water level , and when it reaches the level of peanuts , add...
Read more

Struffoli

By Anonymous -
“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Read more
By Anonymous -
“This recipe was really yummy to start with but I was looking for something a little healthier so I replaced some butter with non-fat yogurt and I eliminated the salt. It is super moist and tastes great.” Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter 1/8 cup nonfat plain yogurt 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas Directions:
Read more