MILK – and the dish ran away with the spoon

caramel cream tartlets

these divine tartlets are a great way to

use the food de cardamom dulche de leche from our slow story. but if time is of

flour

almond meal

caster sugar

butter

iced water

egg

make egg wash

extra

egg yolks

seeds scrapped from vanilla pod

the pod

cream

extra

to make the pastry

almond meal

process until it resemble breadcrumbs. add the iced water through the feeder

keep processing until the pastry comes together in a ball

approximately 7cm in diameter and wrap in plasti chill in the refrigerator

pastry

pastry between of baking paper to approximately 3mm. if the pastry is

sticking to the paper sprinkle lightly

another minutes until golden in colour. reduce the oven to 160ºc

to make the custard

caster sugar

sugar dissolves

spread 1 tablespoon of dulche de leche in

tartlet case and fill each one

until the custard is set

allow the tartlets to cool then remove from

tartlet pans. sprinkle each tartlet

thicker and crisper top without the sugar burning. allow the sugar to set

then serve

pastry to prepare this recipe a second time. if you are going to make pastry

why not pop the remaining pastry in the freezer

cm flan tin and you make a variation on our delicious strawberry

tart

g can condensed milk

brown sugar

butter

bananas

milk

vanilla ice cream

thickened cream

chocolate

combine the condensed milk

pan over a low heat and cook stirring

do not allow it to boil. remove from heat and set aside

place bananas

sauce in a blender and blend until smooth

take 1 tablespoon of caramel sauce and swirl around the inside of a

pour half of the banana shake and top

chocolate. repeat

ever make. when nectarines and peaches are in season

blueberries when serving

butter

maple syrup

ground cinnamon

flour

sugar

baking powder

salt

buttermilk

eggs

vanilla extract

butter

extra

punnet blueberries

maple syrup

cream and icing sugar

to make the spiced maple butter

electric mixer to beat the butter until and fluffy. add the maple syrup

cinnamon and continue beating until combined

to make the buttermilk pancakes

flour

buttermilk

heat. place approximately ½ teaspoon of the extra butter into the frying

pan and brush over

into the frying pan. cook

serve 2 pancakes stacked on a plate. while

top

make them extra indulgent

sugar

food de fact: spiced maple butter can be

strawberry and milk jelly

gelatine

extra

g punnet strawberries

sugar

water to make up to a 1 cup

water

milk

extra

vanilla bean and scrapped

soak the 2 leaves of gelatine in a bowl of

water. repeat in another bowl

place the strawberries and sugar into a

food processor and process until smooth

strain through a sieve to remove the strawberry

seeds and if necessary add a little water to make up of strawberry

liquid. this is to ensure you have the correct quantities

drain the 2 leaves of gelatine and pour

over the water

pour the strawberry puree into a 1 liter mold

place the milk

seeds into a saucepan

form the heat. drain the of gelatin and add to the milk

stir to ensure the gelatine has dissolved. strain into a bowl and allow to

the gelatin will begin to

when the milk mixture is pour it gently

over the back of a spoon down the side of the mold

disturb the strawberry layer. refrigerate

to serve

top of the mold and invert

food de fact: gelatine leaves can come in

adjust the recipe accordingly

mango

the food dept's version of a

your favourite spring and summer fruits

eggs

sugar

vanilla extract

flour

salt

cream

evaporated milk

g can condensed milk

extra

double cream

mangoes

preheat the oven to 160ºc . lightly

grease and line the base of a 20cm square cake pan

beat the egg whites

until peaks form. gradually sprinkle in half of the sugar and continue to

in another bowl beat the egg yolks until

fluffy

the yolks into the whites being careful not to over mix

sift over half of the flour and gently fold

beautiful sponge

gently spoon the sponge mixture into the

remove from the oven and allow to cool in

the cake pan minutes. don't remove the cake from the pan. while the sponge is

cooling combine the cream

vanilla in a jug

once the cake has

holes over the top of the sponge

turn out the cake onto a platter and cut

into serve

malted milk and chocolate chip cookies

these cookies

butter

brown sugar

sugar

egg

flour

malted milk powder

salt

your favourite

chocolate bar

preheat the oven to 160ºc . combine

the butter and sugars in the bowl of an electric mixer and cream until

add the egg and beat

sift together the flour

add the chocolate chips and gently mix

roll

place onto a lined baking tray. flatten

until golden. cool on a wire rack

milky ice pops

double to suit your moulds

milk

cream

chocolate -

combine the milk and cream in a saucepan

sugar if you are using

chill the milk and chocolate mixture. just

molds. freeze

food de fact: these can be made with

chocolate. if they're

your favourite liqueur - coconut liqueur

chocolate

you may find the ice pops are not enough

to the warm milk and cream to sweeten things up. • these milk pops also be half dipped in

chocolate

recipe: sally courtney

marie cummins

duche de leche

remove from the processor

remove from the refrigerator and of

place onto a tray refrigerate

pastries have been

remove the foil and weights. brush

again. by bruleeing in layers you get

there is enough to line a x

banoffee milkshake

temperature until required

in a jug whisk together the

heat a non stick frying pan over a

using a

turn them over and continue to cook

through. place on a plate and cover

ke in the refrigerator

use

place into the refrigerator and allow to set

set

seconds

varying strengths

make serves

serving

beat

continue to beat

using a metal spoon gradually fold

through

bake

first minutes. doing so

refrigerate overnight

satisfy any after school cravings

fluffy

until combined

through

over a heat and just bring to a simmer

remove from the heat and whisk

at this stage