Our 4 lovely girls continue to lay 3 – 4 eggs every day which means I’m on the lookout for more recipes in which eggs are needed. I was really keen to try Miss Chardy’s pav because she promised it would be easy. This was also an opportunity to use some of the passionfruit pulp I had frozen after a big harvest in summer. So the day for making the pav in preparation for lunch guests arrived, and I followed Miss Chardy’s instructions almost to the letter, making an adjustment to the recommended oven temperature because my oven runs very hot. I cooked the pav on 130C for 20 minutes, and 75C for the final 10 minutes, then left it in with the door ajar for a couple of hours. It’s still perhaps a little too brown, and I might slow the oven down even more next time. I’ve read that the idea is to dry the pav out rather than cook it.
Yes you can make your own custard! I find ready-made custards sickly sweet. Who knows what’s in them? And you don’t need to buy custard powder either. Here’s an easy recipe.
2 cups milk
1/4 cup milk extra, mixed with 2 Tbs cornflour
1 Tbs butter
1 Tbs sugar
2 egg yolks
Add butter and sugar to the milk and bring it to boil over moderately high heat. Turn the heat down and quickly whisk in combined extra milk and cornflour mixture. Then whisk in 2 egg yolks, continuing to stir until it thickens. Serve over pumpkin and prune cake, chocolate sweet potato cake, or with pumpkin pie. Or serve over sliced banana and sprinkle with coconut. Is this a north Queensland thing or do you serve custard this way?
There is nothing like the sight of 4 eggs in the laying basket to warm the cockles of a mother hen’s heart (that’s mine I’m referring to!). The 2 new girls brought home in late January are now both laying. They are generally getting on better with their 2 older sisters. Athough I am still having to referee squabbles over prized perch territory as they get themselves settled at night. Now that we have an abundance of eggs, my thoughts have turned to recipes to maximise their use. Here are recipes for some of my favourites, curried egg dip and zucchini slice. And what could be better than a simple lunch of boiled eggs, with a salad of tomatoes and greens, served with home baked bread and sage butter.
I am really keen to try Miss Chardy’s pavlova recipe which she advises is ‘the easiest recipe in the world’. I’ve never tried to make one before, so we’ll see shall we? Before I try it, I’ll get myself organised with recipes to use up the yolks, rather than putting them in the fridge with good intentions.
If you have a lot of eggs, like me you will always be on the lookout for recipes in which to use them. This Zucchini Slice recipe is a slight adaptation from my ancient Best Recipes from the Weekly cookbook.
1 large onion, finely chopped
1/2 packet of Vegie Delights Bacon Style Rashers, chopped (or 3 real bacon rashers if you wish)
1 cup grated cheese
1 cup self-raising flour
salt and pepper to taste
Combine zucchini, onion, bacon, cheese, flour, and oil and mix together. In a separate bowl whisk the eggs. Add the eggs to the zucchini mixture and season with salt and pepper. Pour into a large quiche dish and bake in a moderate oven for 30 – 40 minutes or until browned and firm in the middle.