B’s Eggless Milo Custard Recipe

I really really wanted custard last night.  So yes, I made custard at 11 pm and made a variation for my husband with Milo.  It came out really really yummy for chocolate lovers!

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So I made normal eggless custard and added milo to it.  I was pretty generous with the milo as you can see.  While it was on the fire I whisked it so it became a smooth chocolately (it’s a word I swear! hahaha) custard.

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It was good… Hmmm… The husband loved it.

B’s Eggless Milo Custard Recipe

Makes:  Enough for two hungry people.

Ingredients:

  • 1 cup milk
  • 1 1/2 tbsp custard powder
  • 2 tbsp evaporated milk
  • 3 tbsp sugar
  • vanilla essence to taste
  • generous amount of milo (optional)

Method:

  1. Boil milk with sugar until its dissolved.
  2. Add evaporated milk.
  3. Mix custard powder in a bowl with water till there are no lumps.  Add to the milk and whisk.
  4. Add vanilla essence.
  5. Custard is ready 🙂  Add milo and whisk if you want a chocolate mixture!

Note:  I love custard and can eat it with anything!  When my sisters were here, we had it over scones topped with Nutella.  That was really good 🙂 The leftover custard can be refrigerated in a bowl.  It will set in a few hours and can be eaten cold! 🙂

Enjoy this simple vegetarian dessert 🙂

x

B

B’s Eggless Oven Pancakes with a Mexican Quorn Minced Twist

ImageDoesn’t the picture speak for itself?  😉  So I have left-over El Paso Fajita Sauce (about half a bottle).  Was thinking of using it for lunch but didn’t have tortillas at home!  So I came up with this idea 🙂  It actually worked really well.  I used my Eggless Oven Pancake Recipe and topped it up with minced cooked in fajita sauce and cheese.  A vegetarian easy mexican meal!

Got my ingredients ready:

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And started baking the pancake base first.  This took longer than my recipe as I doubled it.

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Till its golden, and the tooth-pick comes out clean.  You’re ready to go!  Start topping it up!

B’s Eggless Oven Pancake Topped with a Mexican Quorn Minced Twist

Bakes: One pancake for 2 people

Ingredients:

  • 1 cup all purpose flour
  • 1 cup milk + 1 tbsp vinegar (for the buttermilk)
  • 1/2 tsp salt
  • A bit of butter to butter the tray 
  • Quorn Minced (1/3 packet)
  • Fajita Sauce (1/2 bottle) + 1 tsp Tomato Puree

Method:

  1. Preheat oven to 210 C.
  2. Pour a bit less than 1 cup of milk in a measuring cup.  Add 1 tbsp of vinegar to it and let it sit for 5 minutes.  This becomes your buttermilk.
  3. Pout milk in a bowl and mix in the flour and salt with a whisk.  
  4. Don’t overmix as it will lose its fluffiness as a pancake. (Just FYI)
  5. Pour in a greased pyrex dish.
  6. Bake for about 40-45 minutes till it’s golden (you can put a foil over it after 30 mins).
  7. Cook mince in the fajita sauce, a bit of water and 1 tsp of tomato puree.  Let it simmer till mince is cooked.  Stir occasionally,
  8. Top the pancake with the mixture and cheese and grill in oven till the cheese is melted.

Note:  Serve with a salad to balance this meal 🙂

Hope you enjoy it!

xx 

B

 

Coconut Scones

Hello everyone 🙂 I’ve been experimenting with Scones lately.  I altered the BBC recipe a bit to make coconut scones.  I had to make these twice as I was unsure of the amount of coconut to put in it.  The first go,  I used 50g of coconut.  The second go, I increased it a bit to suit my palette more!

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I tried different shapes, just for fun!

B’s Coconut Scones

Bakes: About 12 small scones, but I made some big funky shapes instead.

Ingredients:

  • 225g Self Raising Flour
  • 55g Butter
  • 50g Caster Sugar
  • 75g Fine Desiccated Coconut
  • Pinch of Salt
  • 150ml milk

Method:

  1. Preheat oven to 220C.
  2. Mix together the flour, salt and rub the butter. Make sure the butter is cold.  This ensures softer scones.
  3. Add in the coconut and sugar.  Mix in the milk and knead lightly to a dough.
  4. Move to a floured surface and cut the shapes required.
  5. Brush with milk.
  6. Bake for about 13 minutes, till golden on the top.
  7. Serve with butter.  🙂

I personally like this the best with just butter as you can then appreciate the taste of the coconut.  I raised the amount of sugar in this recipe as a result.  As served with butter, it should be a bit sweeter than a normal scone that is served with jam.

YES, the FOODIE thought about it properly!  Give it a go. You know you want to!

xx

B

Foodie Fridays: Sugar Cookies

My little sis baked for my husband sugar cookies for me to bring back for him. Heart warming gesture. He completely adores this 10-year-old from Singapore.

And so do I.  Baking with a kid just makes the experience so much more fun.  🙂

While baking the night before my flight – I snuck in bites of cookie dough.  I’ve always loved the dough more than the actual cookie.  Although, in this case – this recipe is quite debatable as the thought of both make my mouth water.

So we baked eggless sugar cookies that came out yummy.  She had found a recipe online and we modified it a bit.  Hope you enjoy them 🙂

Warning: Sugar High might be on a High!

Eggless Sugar Cookies

Bakes 30-35 cookies (depending on size) 

Ingredients:

  • 1 stick salted butter
  • 1 cup sugar
  • 1 egg = 1/4 cup carnation milk + 1 tsp custard powder
  • 2 tsp vanilla extract
  • 4 cups flour
  • 1 tsp baking powder

Method:

  1. Preheat oven to 350F.
  2. In a bowl, mix together butter and sugar using a beater.  Beat in egg replacement.
  3. Using a wooden spoon, stir in flour and baking powder.
  4. Refrigerate dough for an hour.
  5. Mix dough up again – as it might be a bit dry.  Make into small balls and flatten.
  6. Bake for 8-10mins on a cookie sheet (I always use cookie sheets – no greasing needed!)  Take cookies out when a bit golden on the top.  Do not over bake as it’s best when its neither not too soft and not too crisp.

Note:  Cookie does not spread, so you can bake many at one go.  With this recipe I noticed  that two trays were suffice.

*Baby Sis wanted to call them Smurf cookies – so she added blue colouring to some of the dough 😉

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