Custard – by Beth

10 Sep

How can you be a major fan of custard? It’s so middle of the (dessert)road.

Custard tarts leave me cold. Vanilla slices are over-rated. Custard accompanying apple pie is nice, but I give the credit to the pie. My father used to have a thing for No Frills custard and would team it with crushed weetbix, sliced banana and a generous sprinkle of milo for dessert. I wonder what the custard sitch in Poland is, Justyna?

I have never made my own custard from scratch (have used Edmond’s custard powder like a good Kiwi), but I did make my own vegetable stock for the first time today. Tabitha told me of a clever method where you keep a ziplock bag in the freezer and add vegie scraps to it until it’s full and then you POUNCE on it and make a pot of stock. The making of the stock was more satisfying than the eating I’ve gotta say. The soup I made from it wasn’t the best ever. I guess it depends a lot on what vegetable scraps you put in there…I am inspired to keep going though. It felt so good to make something out of stuff that would usually go in the compost. And it smelt really good.

 

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2 Responses to “Custard – by Beth”

  1. Suzysiu September 11, 2012 at 4:56 am #

    10 days between updates! I’ve been refreshing 🙂 of course I’m sure there’s big chunks of the archives that I haven’t read, but it’s not easy to find the right bits.

    That sounds like a great tip for stock!

    • Beth September 11, 2012 at 9:58 pm #

      It’s a game changer (the vegetable scrap freezing). I was actually inspired to think of making stock after reading Love and Hunger, Suzie, thanks to your recommendation.

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