Parsee custard

This custard has a delicate aromatic flavour.You may like to pour the mixture in small cups or moulds, bake them and serve these individual portions immediately.

Item required
31A cups (875 ml) milk
V. cup (60 g) caster sugar
3 eggs
2 egg yolks
1 tablespoon ground almonds
1 tablespoon rose water
pinch ground nutmeg
pinch ground cardamom
Preparation method
1 Combine milk and sugar in a saucepan, simmer over low heat until reduced to half, cool slightly.
2 Lightly beat eggs and egg yolks together, add milk mixture, almonds and rosewater. Stir until combined.
3 Pour into a 1V2 litre ovenproof dish, sprinkle with nutmeg and cardamom. Place dish in a pan of hot water, bake in moderate oven for 45 minutes or until custard is set.
SERVES 6 To 8

Seasoned cabbage casserole

Item required
4 cups shredded cabbage
1/2 teaspoon salt
1/4 cup milk
1/4 cup chopped onion
2 tablespoons butter or margarine 1/s teaspoon ground nutmeg
1/2 cup shredded Cheddar cheese

Setting: HIGH
1. Combine cabbage, salt, milk, onion, butter and nutmeg in 2-quart glass casserole; cover.
2. MICROWAVE for 4 MINUTES. Stir and MICRO-WAVE for 3 to 4 MINUTES or until cabbage is tender-crisp. Stir in cheese. Let stand, covered, 2 minutes.