Saturday, February 24, 2018

Yummy Favourites

I haven't done a recipe for a while; and on Facebook, I've had a few people ask me to pass on the ones I cooked up on Thursday just gone. So, here goes! 

Mushroom and Spinach Spaghetti


Mushrooms - sliced (not too thin)
Garlic - I slice mine thin, but crushed is just as good.
Baby Spinach
Salt and Pepper
Spaghetti - thickness is on taste.


Boil up the spaghetti and then in the last few minutes, cook up the mushrooms in the butter with the garlic, paprika, parsley and salt and pepper. Just before it's all cooked up, add in the baby spinach and put on the lid and turn off the heat; letting it steam the spinach and finishing off the cooking.

Serve up the spaghetti on plates with the mushroom and spinach on top. It's delicious with garlic bread and a touch of parmesan - or on its own the way it is. 

Baked Custard


6 eggs
1/2 teaspoon vanilla essence
2 tablespoons of raw sugar
4 cups of hot milk
ground nutmeg (optional)


Whisk eggs, vanilla essence and sugar together. Heat the milk until hot - not boiling - and then pour gradually into the egg mixture while mixing it. Pour this mixture into a lightly greased ovenproof dish and sprinkle with nutmeg (optional). 

Stand ovenproof dish in a baking dish with enough boiling water to come up halfway up the side of the ovenproof dish..

Bake, uncovered, in a moderate oven about 45 minutes or until the custard is firm.

You can also add rice to the bottom of this dessert and it'll add a deliciousness to it. 

Serves 6.

Recipe can be made a day ahead and served cold.
Microwave - not suitable.
Freeze - not suitable.
Store - covered in the fridge.

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