Lemon, Nutmeg, Cinnamon and Vanilla Baked Custard
Makes 6
Ingredients
Zest of one lemon
Half a nutmeg finely grated or teaspoon of ground
Seeds of one vanilla post or few drops of extract
Teaspoon cinnamon
5 eggs
5 cups milk
3/4 cup sugar
Method
A special treat on a stormy south coast day and an excellent way to use up some excess milk. This will stick to your ribs and warm the cockles of your heart (whatever that means). It smells divine and as you will see doesn’t need a lot of sweet additives to be delicious.
Rosewater Spiced Rice Pudding
Serves 4-6
Ingredients
Pudding
1 1/2 cups Aborio or shortgrain rice
3 cups milk
1 scraped vanilla pod or few drops of essense
1/2 teaspoon ground cardamon
1/4 ntmeg grated or half teaspoon ground
1 broken cinnamon/cassia stick or 1/2 teaspoon grond
1/4 cup rosewater
2 tablespoons Honey
Garnish
1/4 cup chopped pistachio
Lavender flowers or rose petals
Method
1. Simmer, as gently as possible, all pudding ingredients for 15mins till rice is cooked and milk absorbed. Keep an eye on it so it doesnt boil over or burn on the bottom, stir occassionally.
2. Remove cinnamon stick and vanilla pod, garnish with nuts and flowers serve immediately in summer and warm in winter.
Namaste Liz
The spices in this dish are the heroes. Dont skimp and try to freshly grind them if you can.
Great for using up leftover roast meat or utilising mince. This feeds alot of people, double the ingredients and easily feed a party.
From a yoga perspective it has more vegetable content than meat so it is quite balanced. However it will be really yummy without the meat!
Ingredients
300g lamb/goat mince or chopped left-over roast
1-2cups white (I use basmati for its higher GI) rice
400g cooked lentils, canned or simmer dry brown or french lentils with garlic, half an onion and cinnamon stick for 10-15 mins till tender
3 red or brown onions caramelised: slice and fry in olive oil or butter and 1-2 tablespoons of butter for 1/2 hour on medium, add 1 teaspoon of brown sugar/honey and 1 tablespoon of balsamic vinegar and fry for 10 mins till reduced.
1 clove garlic
1/4 cup chopped, roasted almonds and/or cashews
1-2 cups stock
1 teaspoon each cinnamon, allspice, and cumin
S & P
Method
1. If using mince fry in olive oil till brown and finely broken up
2. Add garlic and spices fry for 1-2 mins
3. Stir in rice and fry for 2 mins
4. Add stock, cook covered on low heat for 10-15 mins and rice is tender.
5. Add onions, lentils, nuts, S & P. Stir well.
6. Garnish with parsley and/or coriander.
Namaste Liz
Liz Thomas Yoga 