What I wouldn't give for a t-shirt kind of day, a warm breeze sweet with the scent of spring blossom and cut grass, the kind of weather to potter around outside without freezing the fingers off *sigh*..
So, the focus for comforts moves indoors. Yarny crafty goodness, freshly washed fleecy fibre drying by the fire, spinning, spinning and more spinning. And food. For sustenance of course...
Some jammy experiments..well, just for fun.
Linda Woodrow's post.
Such an easy dinner with bread alongside and SO tasty!
I'm loving having the eldest at home this week on an extra week of school holidays. To have her bake a batch of brownies for me to take to spinning group is an absolute treat!
A sourdough starter bubbling away plus soups soups and more soups made with stocky goodness, these are the comforts from the kitchen making their way to our table at the moment.
What's been making it to your table this season?
Custard Tart (adapted from the Essential Dessert Cookbook)
1 pre cooked pastry flan (20cm/8" approx)
(The quantities I've been using: 1 1/2 cups plain flour, 1/4 cup custard powder, 125g butter, 1 1/2 tbs caster sugar and 1 egg yolk, with a drizzle of iced water as required).
4 free range eggs
1-2 tsp vanilla extract
1/2 cup caster sugar
1 1/2 cups milk
Preheat the oven to moderate 180c/350f. Bring the milk to a boil in a saucepan. While this is happening, mix the eggs, vanilla and sugar together in a bowl. Once the milk is at the boil, remove from heat and slowly pour over the egg mixture, whisking all the while. Strain through a sieve into a jug with a good pouring spout.
Place the pre-cooked pastry flan in the oven and pull out the shelf slightly. Pour the strained egg mixture carefully into the pastry shell and sprinkle with the ground nutmeg. Slowly slide the oven shelf and tray back into position, close the door and bake for 30-40 minutes or until just set (mixture won't wobble when shaken gently).
Allow to cool before slicing.
(Any leftover pastry/egg mixture can be formed into mini tarts in muffin trays. Just roll out the dough, place in the tins and pop in the freezer for around 10-20 minutes, add the custard mix and bake for around 10-15 minutes - no need to blind bake. With the pastry being cold, it won't shrink and lose it's shape too much in the oven. The finished tarts are even sturdy enough for the lunchboxes!)