Vanilla Sponge

We had another loud and very sweet cooking session today.  I have included the recipes below for you to enjoy as well.    We have an abundance of feijoas dropping off trees at the moment and I am thankful that my cooking class are happy to share some of this bounty.

Below is a link if you do not know about feijoas 

All About Feijoas

Pear, Apple and Feijoa Vanilla Sponge

The recipe that is linked above is for a pear and apple sponge.  To make this into a pear, apple and feijoa sponge just add peeled, and chopped feijoas to the apple and pear mixture.  The quantity of feijoas depends on your preferences.  


Caramel Sauce 
Mix equal quantities of brown sugar and butter; and a little salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the cream and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar.  

Ice Cream Custard

Allison Holst Recipe

Ingredients ( for 4-6 servings)

3 Tbsp.    Flour   

3 Tbsp.   Sugar      (White or Brown sugar may be used.)

Pinch     Salt

600 mils. Milk

2              Eggs

1 Tbsp.   Butter

½ tsp.      Vanilla

Method

Mix the flour, sugar and salt with enough of the milk to form a thin paste.  Heat the remaining milk.  As soon as it boils, add the paste and stir over low heat until the mixture thickens.  Beat the eggs enough to blend the yolks and whites.  Add some of the hot mixture to the eggs.  Mix well, and pour into the saucepan again.   Bring to the boil while constantly mixing.  Remove from the heat and stir in the butter and vanilla. Cover with a plastic bag and leave to cool.