Hello to the start of a new week!
We spent the weekend with our best friends, doing what we love…eating and drinking!
We took a road trip to visit a brewery, which was awesome.
We had a tour of Bellinger’s Brewery in Oxfordshire with lots of tasters!
The beers tasted excellent and it was just lovely to see a small family business doing something they love.
We were tasting the beers for a wedding but Ian couldn’t help coming away with a few samples!
After a packed Saturday, we enjoyed a chilled out Sunday.
I started making my own elderflower cordial using flowers handpicked by my class…recipe coming soon!
We did a bit of DIY and updated our cheap, white plastic light switches for some vintage style ones
Our salad patch has been flourishing with all this rain so I handpicked us some fresh leaves to enjoy for dinner
I picked some more roses from the garden
If anyone knows what variety these are then do let me know!
And I ticked another country off my Euro 2012 list by making these delicious Portuguese custard tarts.
They are a bit fiddly, which is why I saved them for a lazy Sunday afternoon, but well worth it.
I couldn’t find a recipe I liked so the following is a mixture of several ones I found!
The custard has quite a bit of sugar in it so I decided to infuse a cinnamon stick and some orange peel to add some extra flavour and offset some of the sweetness.
2 egg yolks
1 whole egg
115g of caster sugar
2 tablespoons of cornflour
400ml of whole milk (you can use half milk and half cream but I thought that sounded too sickly for me!)
1-2 cinnamon sticks
4-5 pieces of orange peel
2 teaspoons of vanilla extract
1 sheet of puff pastry
How to make it
- Begin by making the custard filling
- In a saucepan combine the eggs, caster sugar and cornflour
- On a low heat, start adding the milk, stirring constantly until combined
- Put the cinnamon stick and orange in the pan and continue stirring until the mixture starts to thicken
- When the contents of the pan take on a custard-like consistency, remove from the heat, take out the cinnamon and orange peel, add the vanilla extract and allow to cool in a mixing bowl
- Pop a piece of cling film over the custard to prevent a skin forming
- Grease the insides of a muffin tray and preheat the oven to 200°C, Gas Mark 5
- Take the sheet of puff pastry, cut it in half and lay one half on top of the other
- Roll the pastry up like a swiss roll
- Cut into 12 equal slices
- Lay each piece of pastry on a floured surface and roll it out until it is about 12cm across
- Press the pastry into the muffin tray – the edges will overlap each other slightly, but this just adds to the rustic look of the tarts
- Spoon in the cooled custard and then pop them in the oven for about 25 minutes or until the tarts are golden brown
- Allow to cool and then enjoy with a cup of tea