#dessert tonight: Custard Cake

Custard Cake

Truly delicious and super easy too!  I got this recipe from Pinterest – from another blogger I follow: white on rice couple… So I thought I’d try it out – and it didn’t disappoint! (I adjusted the recipe a tiny bit to work better for me…)

http://whiteonricecouple.com/recipes/magic-custard-cake/

113g butter

2 cups of milk

4 eggs, separated

150g icing sugar

1 tbs water

115g flour

1 tsp vanilla extract

Preheat oven to 160C, lightly butter baking dish.

Melt butter & set aside. Warm milk and set aside.

Whip egg whites to stiff peaks (add a few drops of vinegar to help eggs stay stable) and set aside.

Beat egg yolks & sugar, mix in melted butter & water until evenly incorporated.

Mix in the flour. Add milk & vanilla – slowly – until well mixed.

Fold in egg whites using a whisk – ensure all big chunks are mixed in properly (it will look a bit curd-like.. All normal!)

Pour batter (very liquid batter) into oven dish and bake at 160C for 40-45minutes until the top is golden and set. Let it cool completely before removing from dish, dust with icing, cut and serve.

This will be delicious with some fresh strawberries or raspberries!

Enjoy! X

Monday dinner

Tonight I made spicy chicken livers, served with sweet potato mash and a raisin relish, along with a salad.

Spicy chicken livers, sweet potato mash & raisin relish

Spicy chicken livers, sweet potato mash & raisin relish

For the livers:

500g chicken livers

butter

olive oil

red chillies

salt & peppadew seasoning

Heat oil & butter in a pan, and add the chopped red chili.  Add chicken livers and season. Place a weight on top of the livers to compress them and ensure a crispy outside.  Fry until cooked and crispy.

For the mash:

sweet potatoes (I used 2)

butter salt

Boil sweet potatoes in salt water until tender, mash and stir in butter.

For the relish:

(I used a recipe from Taste magazine of Mariana Esterhuizen)

1 cup of giant mixed raisins

2 cups rooibos tea

teaspoon lemon zest and lemon juice

Steep raisins for an hour in the tea, add lemon juice and zest and let it boil, then simmer until reduced to a syrupy consistency.

Serve mash with livers and the relish – add a fresh green salad.

Enjoy! X