Homemade Custard

Homemade Custard
Print Recipe
Servings Prep Time
6 5 mins
Cook Time
5 mins
Servings Prep Time
6 5 mins
Cook Time
5 mins
Homemade Custard
Print Recipe
Servings Prep Time
6 5 mins
Cook Time
5 mins
Servings Prep Time
6 5 mins
Cook Time
5 mins
Instructions
  1. To make custard, heat cream in a pan to scalding temperature
  2. Meanwhile whisk remaining ingredients together with a balloon whisk
  3. Pour piping hot cream over egg mix, whisking all the time.
  4. Once smooth and beginning to thicken, return custard to pan on a very low heat and whisk until you feel it start to thicken further. At that point quickly pour custard back into your bowl and keep whisking again to prevent over-cooking of eggs. It should be the consistency of thick cream. Set aside to cool.
  5. Any leftover will be fine until the next day if stored covered in the fridge.
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Scotch Trifle

Scotch Trifle
Print Recipe
Servings Prep Time
6 40 mins
Cook Time
10 mins
Servings Prep Time
6 40 mins
Cook Time
10 mins
Scotch Trifle
Print Recipe
Servings Prep Time
6 40 mins
Cook Time
10 mins
Servings Prep Time
6 40 mins
Cook Time
10 mins
Ingredients
Servings:
Instructions
  1. Cut sponge in slices and place the spirals around the inside of a glass serving bowl, with a slightly thicker layer of sponge in the base – use individual serving dishes as I have done if wished. Drizzle liqueur over the sponges. Spoon the fruit on top, distributing evenly throughout the dish. Drizzle with any remaining juice. Spoon over cooled custard. Spoon on whipped cream and finish with flaked toasted almonds.
Recipe Notes

Any leftover custard will be fine the next day if stored covered in the fridge.

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Svampsoppa (Mushroom Soup)

Svampsoppa (Mushroom Soup)
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Servings Prep Time
3 15 mins
Cook Time
15 mins
Servings Prep Time
3 15 mins
Cook Time
15 mins
Svampsoppa (Mushroom Soup)
Print Recipe
Servings Prep Time
3 15 mins
Cook Time
15 mins
Servings Prep Time
3 15 mins
Cook Time
15 mins
Ingredients
Servings:
Instructions
  1. Melt butter with oil in pan and sauté onions until soft but uncoloured.
  2. Add shitake mushrooms and cook over a medium heat for a few minutes. Set aside a few for garnish before adding remaining mushrooms to pan. Season with a light pinch of salt, lashings of pepper and sauté for a couple of minutes.
  3. Add boiling liquid along with dried mushrooms and return to boil. Strip off thyme leaves and add to pan.
  4. Simmer for 20 minutes. Blend cornflour in a small cup of water and add to pan. Bring to boil, stirring, and simmer for a few more minutes to thoroughly cook flour. Taste and adjust seasoning.
  5. Blend soup until smooth.
  6. Stir in most of the cream and serve with a little swirl of remaining cream and a few shitake slices.
Recipe Notes

Delicious with Chanterelles too.

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Laprig Apple Cheesecake

Laprig Apple Cheesecake
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Servings
6-8
Servings
6-8
Laprig Apple Cheesecake
Print Recipe
Servings
6-8
Servings
6-8
Instructions
  1. Crush the shortbread in a mortar and pestle and place in a bowl.
  2. Melt the chocolate in a pyrex bowl over a pan of hot water. Once melted pour over shortbread and stir together to coat all the crumbs.
  3. Line a 7inch flan ring with a loose bottom – alternatively one can place a layer in the base of ramekins and make individual portions. Place in fridge to chill.
  4. Meanwhile whip cream to soft peak and blend in condensed milk.
  5. Using a spatula fold in the lemon and Laprig apple juice.
  6. As it starts to thicken, spoon into the chilled case and return to fridge to set.
  7. Decorate with apple and allow to reach room temperature before serving.
Recipe Notes

recipe, photo & styling: wendy barrie

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Chard Soup

Chard Soup
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Servings Prep Time
3 10
Cook Time
10
Servings Prep Time
3 10
Cook Time
10
Chard Soup
Print Recipe
Servings Prep Time
3 10
Cook Time
10
Servings Prep Time
3 10
Cook Time
10
Instructions
  1. Prepare chard by removing the stalks and slicing as you would celery.
  2. Sauté the stalks on a medium heat with the butter and oil, season and stir until softened.
  3. Roughly shred the leaves, snip the onions and add to the pan.
  4. Add about 2 cups of water, sufficient to create steam and to cover the chard when cooked.
  5. When completely cooked, add milk and blend the soup until smooth. Taste and adjust seasoning. Add a little more milk to thin as necessary.
  6. Return to hob to heat through, without boiling, and stir in most of cream.
  7. Serve in warmed bowls with a swirl of cream and ost bröd croutons.
Recipe Notes

recipe, photo & styling: wendy barrie

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