Creme Carmel
Here are two lovely recipes for a main and dessert.
CREME CARAMEL
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Ingredients:
125g/4oz. Sugar
125ml/4 fl. oz. Water.
Custard:
3 Eggs
2.5 ml/half teaspoon of Vanilla Essence
2 Egg Yolks
50g/ 2 oz. Castor Sugar
300 ml/10 fl. oz. Milk
300 ml/10 fl. oz. of Double Cream
Method: Dissolve the 4 oz. sugar in the 4 oz. water in a saucepan, stirring continuously. When dissolved bring to boil, without stirring, until it turns a caramel colour. Pour this mixture into an ovenproof dish, ensuring to cover the bottom of the dish.
Beat the eggs, egg yolks, vanilla and the 2 oz. of castor sugar together. Heat the milk and cream together until hot and the leave to cool slightly. Stir into the egg mix. Add this mix to the dish and then place dish in a deep baking tin, half filled with hot water. Place in preheated oven at Gas Mark 2 and bake for 30 minutes or until set. Chill in fridge for 2 to 3 hours, before serving.
BEEF AND VEGETABLE CASSEROLE
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Ingredients:
2 lbs. Stewing Beef (cubed)
2 Onions (Sliced)
2 Carrots (Sliced)
1 Turnip (cubed)
2 Stalks of Celery
1 Pint of Beef Stock
1 oz. of Seasoned Flour
Salt and Pepper
Chopped Parsley
Method: Heat oil in pan. Fry onions until transparent. Remove from pan. Coat meat in seasoned flour and fry until brown, turning while cooking. As the flour coating on the meat absorbs the oil, it may be necessary to add a little more oil at this stage. Add carrots, turnip, celery and cook for 3 minutes approx. Stir in stock, stirring continuously, to prevent sticking. Transfer pan contents with fried onions to an ovenproof casserole dish and cover with lid. Cook at Gas Mark 4 for one and a half hours approx., or until the beef is tender. Garnish with the chopped parsley before serving.
