Rijstevlaai / Hollandish Rice Pudding Cake

This is a "Rijstevlaai" (rice pudding pie ? or cake? or just bread? whatever...) a classic filling with rice cooked in milk, enriched with eggs and sugar.

Dough	Rice Pudding
150 ml Milk at 20C/68F 12 g Fresh yeast 25 g Sugar 240 g German#550 flour Pinch of salt 1 Egg 25 g Butter angiesrecipes	600 ml Whole milk 120 g Round grain rice Pinch of salt 1 Vanilla bean angiesrecipes 2 Eggs 80 g Sugar 10 g Vanilla pudding powder 30 g Almond sliced (optional)

1. In a bowl whisk together the milk, yeast and sugar. Combine flour and salt together in another mixing bowl. Pour the yeast mixture into the flour. Beat in egg and butter until the dough is fairly smooth. Cover with a cling film and let rise until doubled. Butter 10-inch-diameter springform pan. Press down the dough to release the air. Pat dough over bottom and sides of prepared pan. Cover and allow to rise until doubled.
   
   
2. Bring milk to a boil in a large saucepan. Stir in rice, salt and vanilla bean, which can be used either whole or split to reveal the seeds and scraped into the rice. Bring them to a boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes. Whip together 2 eggs, 80 grams sugar and pudding powder. Add the mixture into the rice and stir 2 minutes. Remove mixture from heat and cool to lukewarm.
   
3. Preheat oven to 200C/400F. Pour the rice pudding into the risen dough and sprinkle the almond slices on the top of the pudding if using. Bake in the middle of preheated oven for 1 hour. Cool the cake completely in tin placed on a wire rack.

Almond Tartlets

#Flan Pastry:	#Almond Filling:
125 g German #405 flour 50 g Caster sugar 1 package / 8 g Vanilla sugar angiesrecipes 1 Egg yolk 70 g Butter	2 tbsp Pineapple jam 2 Egg whites Pinch of salt 1/4 tsp Lemon juice 150 g Powdered sugar 1 tsp Almond extract angiesrecipes 200 g Skinless almonds, ground 2 tbsp Almonds or hazelnuts, chopped

1. 
   Sift the flour into a bowl. Add sugar, vanilla sugar, egg yolk and the butter. With your hand, gather all the ingredients into a ball. Transfer the dough on a lightly floured work surface and knead it feels pliable and smooth. Wrap in cling film and chill for 1 hour.
   
2. 
   Grease well nine 2-inch tartlet tins. Remove the chilled dough from the refrigerator and roll out to a circle about 3mm thick. Line the prepared tartlet tins with flan pastry. Brush each with pineapple jam. Preheat the oven to 175C/350F.
   
3. 
   
   Beat egg whites with salt and lemon juice until soft peaks. Add in almond extract, powdered sugar in a few additions and beat until stiff. Fold in the ground almonds until combined. Fill each pastry shell with almond batter. Divide the almond batter into the 9 prepared pastry shells. Sprinkle the chopped hazelnuts or almonds on the top and bake for about 30 minutes. Allow to cool for 10 minutes or so in the tins, then turn out on a rack. You can make them without using pastry shells and fill 9 muffin liners instead.

Chocolate Streusel Banana Muffins

150 g Whole wheat flour angiesrecipes 100 g All-purpose flour 2 tsp Baking powder 1/2 tsp Baking soda 120 g Brown sugar angiesrecipes Pinch of salt 2 Eggs

375 g Ripe banana, mashed 1 cup Milk 1 tbsp Lemon juice 80 g Salad oil 100 g Chocolate streusel 50 g Pine nuts

1. 
   Preheat oven to 180C/350F. Lightly grease 16 muffin cups, or line with muffin papers.
   
2. 
   In a large bowl, mix together two kinds of flour, baking soda and baking powder. In another bowl, whisk together sugar, egg, oil and salt. Add mashed banana, milk and lemon juice to the brown sugar mixture and stir to combine.
   
3. Sift the flour mixture into the wet one and stir only until the ingredients are just moistened and combined. Gently stir in chopped nuts. Do not over mix the batter or tough muffins will result. Spoon batter into prepared muffin cups and bake for about 30 minutes.

Black Sesame Muffins

80 g Butter or margarine 60 g Sugar (add more if you prefer sweeter muffins ) 1 Egg 3-5 drop Vanilla extract

50 ml Milk 100 g German #405 flour 1 tsp Baking powder 3-5 tbsp Black sesame seeds, roasted

1. 
   Preheat oven to 180C/350F. Sift together the flour and baking powder. Beat butter or margarine until soft. Add the sugar. Beat until fluffy and light.
   
2. Add egg to the mixture in 2 or 3 additions, beating well after each addition. Add the milk and vanilla extract. Fold in the flour mixture and sesame with a rubber spatula. Pour into the muffin liners. Bake for 20 to 25 minutes.

Lemon Meringue Pie

#Shortcrust Pastry:	#Lemon Curd:	#Meringue:
165 g German #405 flour 1/3 tsp Salt 100 g Soja margarine angiesrecipes 2 tbsp Iced water	140 g Caster sugar 30 g Cornstarch angiesrecipes Pinch of salt 1 tbsp Lemon zest, finely grated angiesrecipes 120 ml Freshly squeezed lemon juice (3 or 4 lemons) 240 ml Water 3 Egg yolks 45 g Butter angiesrecipes	3 Egg whites 1/8 tsp Salt 1/3 tsp Lemon juice 100 g Caster sugar 1/2 tsp Vanilla extract

1. 
   Sift the flour and salt into a bowl. Rub the soja margarine into the flour with fingers until the mixture is crumb-like. Sprinkle water over the mixture. with a fork, toss gently to moisten it. Press the dough into a ball. Wrap the ball of dough with cling film and chill it for 1 hour.
   
2. 
   Preheat the oven to 425F/220C. Roll out the pastry dough and line an 8 or 9 -inch tin (round or heart-shaped). Prick the bottom and sides of the pastry case all over with a fork. Bake until lightly browned, 15 minutes. Let cool in the form on a rack. Reduce oven temperature to 180C/350F.
   
3. Combine 140 grams sugar, cornstarch, salt and lemon zest in a saucepan. Stir in the lemon juice and water until smoothly mixed. Bring to the boil over medium heat, stirring constantly. Simmer until thickened. Blend in egg yolks and cook over low heat for a further 2 minutes, stirring constantly. Remove from the heat. Add butter and mix well.
   
4. 
   Spread the filling in the pastry case and level the surface. Meanwhile beat the egg whites, salt and lemon juice until soft peaks form. Beat in the vanilla extract and sugar, one tablespoon at a time, until still peaks form. Spread the meringue evenly over the lemon filling. With the back of a soup spoon, make decorative peaks in the meringue. Bake for 10-15 minutes until the meringue is just set and lightly golden brown on the surface. Leave to cool on a wire rack.