Healthified Vegan Soy Custard Food

OPERA HOUSE SLICE (BARS)

Steps:

• Preheat oven to moderate (180C.) Grease a 30cm x 20cm (base measurement) slice tin and line with baking paper, hanging over the two long sides.
• To make the base, sift the flours and icing sugar into a mixing bowl.
• Rub in the butter with your fingertips until evenly combined.
• Press into the tin and bake for 15 minutes.Cool 10 minutes.
• For the topping, melt the butter in a saucepan and then add the sugar, vanilla, milk and fruit. Stir over a low heat until the sugar has dissolved. Remove from the heat and stir in the almonds.
• Spread the topping over the base, and baked for 10 minutes until the almonds are lightly golden.
• Cool the slice in the tin, lift out and cut into squares to serve.

NUTTY BUTTER BALLS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix butter or margarine with sugar until creamy.
• Add salt, almond or vanilla extract, flour, and nuts and Mix Well.
• Chill dough until firm enough to handle.
• Using fingers, shape dough into 1 inch balls or crescents.
• Place on ungreased cookie sheet.
• Bake for 12 to 15 minutes or until light brown.
• While cookies are still warm, roll in powdered sugar.
• Cool and serve.

VEGAN VANILLA - BANANA CUSTARD

Steps:

• Whisk cornstarch, sugar, and salt together in a heavy-bottomed saucepan.
• Add milk and egg replacer or banana and whisk until lumps disappear.
• Heat over medium heat, whisking, until the custard thickens.
• To test whether the custard is thick enough, dip a wooden spoon into the mixture and run your finger through the coating.
• When the custard is thick enough, the trail will not close back up.
• Take the custard off heat. Whisk in butter, vanilla, and nutmeg.
• Cool with a plastic sheet pressed to the surface to prevent a skin from forming.
• Bon Appetit!

AMY'S SALSA

Steps:

• Add all ingredients into a large pan.
• Simmer 30 minutes.
• Pour into canning jars put the lids and rings on and process the method you like best.
• (We just HOT packed the salsa into HOT jars with HOT lids put the ring on and they all sealed. PING PING PING we were done).

PIZZELLE ALLE NOCCIOLE

Steps:

• WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter and stir in.
• Sift together all the remaining ingredients except the hazelnuts and fold in.
• Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
• Cool on racks.
• NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - -

BAKED PINEAPPLE CUSTARD

Steps:

• Pre heat oven to 350.
• Melt butter and mix in flour and sugar.
• Beat eggs and to butter/flour mix.
• Fold in the crushed pineapple.
• Pour into pan and sprinkle with cinnamon.
• Bake for 1 hour.

VEGAN CUSTARD

Steps:

• Combine the custard powder with the sugar. Add 2-4 tbsp coconut milk from a 400ml can and mix to a smooth paste. Heat the rest of the coconut milk from the can in a pan with another 400ml can coconut milk and the water until almost boiling. Whisk some of the coconut milk mixture into the custard powder mixture until it looks like a smooth custard sauce, then tip this into the pan with the rest of the hot coconut milk. Return to the boil over a low heat, stirring continuously, until you have a thick, smooth custard.

HEALTHIFIED VEGAN SOY CUSTARD

Steps:

• Drain any excess water from the silken tofu using a sieve.
• Put all the ingredients into a blender or food processor and blend until completely incorporated.
• Pour into six 10-oz ramekins or one 9" pie pan. Don't grease them.
• Bake at 350 for 20-30 minutes or until lightly browned on top.
• Let cool inside the oven for about 30 minutes then refridgerate for at least 2 hours prior to eating.