Friday, 19 November 2010

Custard Cubes!

These are actually amazing! They're uber tasty, cheap, and easy. Is there a better combination?

You're gonna need:

Some ready made custard
Some chocolate (any type you like)
Cocktail sticks
An ice cube tray
A glass bowl
A saucepan (make sure it is'nt too big; you need your bowl to be able to sit on top of it.)

1. Start by pouring a little custard into each cube of the ice cube tray.

2. Stick them in the freezer.

3. When they are about 3/4 of the way frozen, stick a cocktail stick into each one.

4. Put some hot water in the bottom of your pan and gently simmer. Make sure you don't put too much in because you can't let the water touch the bottom of the bowl.

5. Break up your chocolate into the glass bowl.

6. Pop the bowl on top of the simmering pan of water.

7. Keep stirring occassionally until the chocolate is completley melted.

8. Remove from the heat and keep stirring for a while.

9. Take the frozen custard cubes out of the freezer, and pop them out of their tray.

10. Using the attatched cocktail stick, sip it into the chocolate. You need the chocolate quite thick so when the custard defrosts it wont leak out the sides.

11. Place on a tray and leave in the fridge to set and defrost.

12. And there you go! Delish bite size mouthfulls of custard and chocolate. What could be better?

The new Egg on Toast

I've reinvented the classic egg on toast. It's easy, and a hole lot kinder on your waisteline! Trust me, once you've tried this you'll never turn back!
Here's what you'll need:
1 egg (but you can have more if you want)
Some sliced bread (you can use whatever you have/prefer, and it doesn't matter if it's a bit stale either)
Some butter/marg/olive oil
A rollin' pin
A cup/bowl/small dish/cake tin (use whatever you have:the bigger your chosen dish, the more eggs and bread you'll need)

1. Pre-heat your oven to 180

2. Cut the crusts off your bread. This is'nt particularly important, so if you can't be bothered, just skip this step.

3. Roll the bread out as thin as you can get it with your rollin' pin.

4.Butter one side of the now-wafer-thin bread, or spread it with olive oil to stop it from sticking to the dish.

5.Squish the bread into your dish BUTTER SIDE DOWN, making sure there are no gaps for the egg to escape! You want to completley line the dish with the bread; up the sides too, just as you would if you were making a tart with pastry.

6. Now, the easy bit. Just crack your eggs directly into the bread casing.

7.Stick a bit of seasoning on the top. Salt and pepper is fine, but you can add other things like chilli flakes if thats what you fancy.

8. Bung it in the oven until the eggs are cooked to your liking.

9. Apply favourite condement. Enjoy.