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Cooking with Lee
Australia
เข้าร่วมเมื่อ 31 ส.ค. 2022
I want to share my love for cooking and inspire you to discover the joy of creating delicious meals. With decades of experience in the kitchen, starting from my childhood and continuing into my fifties, cooking has always been a part of my life. I learned from my wonderful mum, honed my skills as a qualified chef, and have spent many years working in the industry, where I continue to be actively involved. I even had the opportunity to run my own café, which was an incredible journey.
But here's the thing-I'm not here to showcase complex recipes or boast about my achievements. My passion lies in teaching and making cooking accessible to everyone. My recipes are easy to follow and budget-friendly. Even if you don't try them exactly, I hope to inspire you to explore new flavors, embrace the joy of cooking, and experience the satisfaction it brings to yourself and others.
I'm truly humbled by the support of my subscribers and the views I receive.
Warm regards,
Lee.
But here's the thing-I'm not here to showcase complex recipes or boast about my achievements. My passion lies in teaching and making cooking accessible to everyone. My recipes are easy to follow and budget-friendly. Even if you don't try them exactly, I hope to inspire you to explore new flavors, embrace the joy of cooking, and experience the satisfaction it brings to yourself and others.
I'm truly humbled by the support of my subscribers and the views I receive.
Warm regards,
Lee.
Easy Classic Aussie Vanilla Slice You'll Fall in Love With
Today, I’m excited to share with you one of my all-time favourite sweets: the classic Vanilla Slice, or as we Aussies affectionately call it, the Snot Block. This recipe is super easy to make, not too sweet, and absolutely delicious. You can also make it gluten-free. Let’s get started!
Ingredients:
2 sheets of Puff Pastry
900ml milk
60 grams butter
½ cup sugar
½ cup cornflour (cornstarch)
4 tablespoons custard powder
1 egg, whisked
2 teaspoons vanilla essence
Passion-fruit Icing:
1 passionfruit
1 tablespoon melted butter
Icing sugar
Milk (to achieve spreading consistency)
Vanilla Icing:
1 tablespoon butter
1 ½ teaspoons caramel topping
Icing sugar
Milk (to achieve spreading consistency)
A few drops of cochineal (red food colouring)
Instructions:
1. Prepare the Puff Pastry:
Preheat your oven to 200°C/400°F fan forced, or 220°C/430°F no fan.
Place the puff pastry sheets on an un-greased, unlined tray and bake for about 10 minutes or until golden brown.
Let the pastry cool. Trim the pastry to fit a tray with high sides. Press down to release the puffiness.
Note: You can also prick the pastry with a fork before you put it in the oven, however you won't get as many of those flaky layers. Both ways taste delicious though.
2. Prepare the Custard:
Measure 900ml of milk.
In a heavy-based pan, combine 750ml of the milk with 60 grams of butter and ½ cup of sugar.
In a separate bowl, whisk together ½ cup of cornflour and 4 tablespoons of custard powder, and the remaining milk (150ml) until there are no lumps.
Pour this mixture into the pan with the milk and sugar.
Place the pot on the stove over medium low heat, whisking constantly. The butter will melt, and the mixture will start to thicken. Turn the heat down to low and continue whisking until the custard is thick and starts to bubble and splutter. This whole process takes less than 10 minutes.
Remove from heat. While whisking constantly, first trickle in the vanilla essence, then trickle in the whisked egg until it’s all combined, thick, creamy, and smooth.
3. Assemble the Vanilla Slice:
Place a sheet of baking paper in your pan for easy removal later on.
Place one piece of pastry on the bottom, flaky side up. If the tray is too wide, use a foil-wrapped cardboard piece to fit snugly against the pastry.
Pour the hot custard over the first sheet of pastry and smooth it out.
Place the second piece of pastry on top, smooth side up.
4. Prepare the Icing:
For passionfruit icing: Combine the pulp of one passionfruit with 1 tablespoon of melted butter and enough icing sugar to achieve a spreading consistency. Add a little milk if needed.
For vanilla icing: Combine 1 tablespoon of butter with 1 ½ teaspoons of caramel topping and enough icing sugar to achieve a spreading consistency. Add a few drops of cochineal for colour, and milk as needed.
5. Finish the Slice:
Spread the icing over the top of the Vanilla Slice.
Fold in the sides of the baking paper, double wrap with plastic wrap, and refrigerate for a minimum of 2 hours.
6. Serve:
After 2 hours, your Vanilla Slice will be beautifully set. Trim the edges if you like and cut into pieces with a serrated knife.
This slice will last in the fridge for up to 5 days.
Tips:
Woolworths brand of custard powder is gluten-free, and the pastry can be bought from the local IGA.
The whole tray costs less than $10, is easy to make, and tastes amazing!
Thank you so much for watching! I hope you enjoy this classic Aussie treat as much as I do. Don’t forget to like, comment, and subscribe for more delicious recipes. See you next time! @leescooking
Relevant hashtags:
#vanillaslice #australianfood #vanillaslicerecipe #easyrecipes #dessertlovers
Ingredients:
2 sheets of Puff Pastry
900ml milk
60 grams butter
½ cup sugar
½ cup cornflour (cornstarch)
4 tablespoons custard powder
1 egg, whisked
2 teaspoons vanilla essence
Passion-fruit Icing:
1 passionfruit
1 tablespoon melted butter
Icing sugar
Milk (to achieve spreading consistency)
Vanilla Icing:
1 tablespoon butter
1 ½ teaspoons caramel topping
Icing sugar
Milk (to achieve spreading consistency)
A few drops of cochineal (red food colouring)
Instructions:
1. Prepare the Puff Pastry:
Preheat your oven to 200°C/400°F fan forced, or 220°C/430°F no fan.
Place the puff pastry sheets on an un-greased, unlined tray and bake for about 10 minutes or until golden brown.
Let the pastry cool. Trim the pastry to fit a tray with high sides. Press down to release the puffiness.
Note: You can also prick the pastry with a fork before you put it in the oven, however you won't get as many of those flaky layers. Both ways taste delicious though.
2. Prepare the Custard:
Measure 900ml of milk.
In a heavy-based pan, combine 750ml of the milk with 60 grams of butter and ½ cup of sugar.
In a separate bowl, whisk together ½ cup of cornflour and 4 tablespoons of custard powder, and the remaining milk (150ml) until there are no lumps.
Pour this mixture into the pan with the milk and sugar.
Place the pot on the stove over medium low heat, whisking constantly. The butter will melt, and the mixture will start to thicken. Turn the heat down to low and continue whisking until the custard is thick and starts to bubble and splutter. This whole process takes less than 10 minutes.
Remove from heat. While whisking constantly, first trickle in the vanilla essence, then trickle in the whisked egg until it’s all combined, thick, creamy, and smooth.
3. Assemble the Vanilla Slice:
Place a sheet of baking paper in your pan for easy removal later on.
Place one piece of pastry on the bottom, flaky side up. If the tray is too wide, use a foil-wrapped cardboard piece to fit snugly against the pastry.
Pour the hot custard over the first sheet of pastry and smooth it out.
Place the second piece of pastry on top, smooth side up.
4. Prepare the Icing:
For passionfruit icing: Combine the pulp of one passionfruit with 1 tablespoon of melted butter and enough icing sugar to achieve a spreading consistency. Add a little milk if needed.
For vanilla icing: Combine 1 tablespoon of butter with 1 ½ teaspoons of caramel topping and enough icing sugar to achieve a spreading consistency. Add a few drops of cochineal for colour, and milk as needed.
5. Finish the Slice:
Spread the icing over the top of the Vanilla Slice.
Fold in the sides of the baking paper, double wrap with plastic wrap, and refrigerate for a minimum of 2 hours.
6. Serve:
After 2 hours, your Vanilla Slice will be beautifully set. Trim the edges if you like and cut into pieces with a serrated knife.
This slice will last in the fridge for up to 5 days.
Tips:
Woolworths brand of custard powder is gluten-free, and the pastry can be bought from the local IGA.
The whole tray costs less than $10, is easy to make, and tastes amazing!
Thank you so much for watching! I hope you enjoy this classic Aussie treat as much as I do. Don’t forget to like, comment, and subscribe for more delicious recipes. See you next time! @leescooking
Relevant hashtags:
#vanillaslice #australianfood #vanillaslicerecipe #easyrecipes #dessertlovers
มุมมอง: 320
วีดีโอ
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Tasty 🎉
Yeah, so yum and easy and cheap :)
Sacrilege throwing away the juices from the onion and mushrooms.....a little splodge of brandy wouldn't go amiss, either!!
Yeah, I agree, but I wanted to stay true to this very old recipe, it tastes really good though. Oh yeah, brandy would be a nice addition.
You did this right . My favorite memories. Deli sliced meat in the store dose it all wrong it was disappointing. So salty and dry bland.
Oh, thank you, yeah, the processed stuff in the store doesn't come close to cooking it yourself. Food is quite powerful in that it brings back memories. ❤
Mum stuffed it up one by deciding to use the leaft over Chinese take out fried rice .😮 oh no ,😅 it went bad ,the riced was probably already second time cooked given to us and we went for a 3rd time .not lucky.😂😂😂
Super, delicious 😘
thank you ❤
Oh Lee, you are so talented. I was very impressed with your poetry introduction. Loved it. I married a true dinky di Aussie bloke, and he used to use a lot of Aussie Lingo knowing i wouldn't know what it meant (I'm not Australian born , I'm a Dutch girl). Cackleberry is another word for egg, but a " Snot Block" is even new to me now. 😂😂😂 and I'm now 75 yrs old. Never too old to learn eh! You made my mouth water with this slice and has encouraged me to have a go at this. Its been so long since I had one.
Oh, Carla you are such a sweetheart, I'm not really that talented, I just don't give up easy 😉 I just got home from work and saw your comment and it made me smile. Your husband sounds like so much fun, a true Aussie character. Our Aussie lingo is so confusing for some nationalities, Mike is German and when he first came to Australia 14 years ago, people used to say, "How ya going mate?", and he would start to tell them how he was actually going, i.e. his life story 😃. I think it's important that we keep this Aussie lingo alive. I haven't eaten a Snot Block 😉in so many years because they're not gluten free, but I decided to make some gf for myself, and they are so delicious. I like this old recipe, because it doesn't use cream and they're not too rich, and also you don't have to temper the eggs. I polished off the second batch of gf as well, all to myself. I have to stop making them. 😉
I made sausage rolls using your Mum's recipe, I wish I hadn't now, lol My son has had me making these every week for the past three weeks, He loves them, and tomorrow wants to take some to work, so back in the kitchen I go, I have made sausage rolls for years, but have never had the praise this recipe is receiving 🙂
Oh, that's so awesome, thanks for letting me know, yeah mum's recipes great, my grandson loves them too. I understand though, I started making them at work, and I'm making them so often now, including today. Your son has good taste 😉
Thankyou, I'll give this a go.
wonderful, it tastes so good
That looks delicious
Thank you, yeah it's pretty delicious, I made this at work this week and everyone loved it 😃
Thanks Lee, this has got me inspired. I do like to cook Corned beef once in a while, there are many little variations on it (I sometimes stud some onions with cloves). I might try your version next time. I particularly love the left overs in a sandwich, but its no good if the meat is over-cooked. I like your idea of steeping it for a couple of hours at the end to get the tenderness without cooking it to rags.
No worries, my pleasure. My mum has always added a couple of cloves to an onion, I haven't done that in a while, but I will next time. At a previous job we had Ruebens on the menu, and I used to leave the corned beef in the liquid in the cold room overnight, it was always tender and juicy. Aussies love corned beef fritters using left over corned beef, but for some reason, I'm not that keen on them. Thank you so much for taking the time to comment.😉
Sieht gut aus 👍❤
lecker
The "music" was annoying and unnecessary.
sorry mate, you're right but it was only my second video 😉
One of my birthday meals growing up
Oh nice. The smell of it cooking brings back memories for me as well.
You’ve got me 😋 I’m not a big fan of corn beef but parsley sauce is very interesting and sounds delicious 🤤
☺The parsley sauce could work with fish or maybe cold meats, but we just have it with corned beef. Thanks for watching Tannie.
@@leescooking I make white sauce to have with smoked cod but never had parsley in it. Bay leaves yes. I’ll definitely try your recipe 😋
@@TannieOTable nice, infusing the milk first makes such a difference, it's lovely.
The tea I am dishing up tonight is a replica of this, It is my granddaughters favorite 🙂
Oh that's so nice.... my grandson would just demolish the potatoes
Looks delicious.
thanks mate.
Good old-fashioned cooking. I have this meal at least every fortnight. Though I use the slow cooker, the ingredients are exactly the same. Beautiful comfort food. A big winner in my household. 😊
Nice, I agree. Not much beats good old-fashioned cooking. The slow cooker would work wonderful. Thanks for taking the time to comment. :)
I remember this recipe in the !970, where by Aussie mums would make them . Aussie , Aussie Aussie, because they were only available in the FIsh and Chips shop, so worked out too expensive for a kids party,
Oi Oi Oi , cheaper these days to make thank goodness 😉
Yummy....
excellent video and how to descriptions.
Thank you very much
Sieht lecker aus ...❤
I found it very easy to make the dough, and simple to make the many different types of cookies. Took three dozen yesterday to our seniors club and they all went in fifteen minutes.
That's so lovely, thanks for letting me know.
No real Italian puts oil in their pasta water .....
I'm not Italian 😉 I don't think Nonna did on memory though.
Thank you for posting.
You're most welcome, I hope you enjoy these.
😋😋😋😋😋
I accidentally made jam drops from the lemon dough, they were amazing. All I did was grate some lemon rind into the dough, then I used this dough to make jam drops. so good.
Great video! I’ve had my own way of making rubens for a while now but I’m going to try this one it looks so good
thank you, yeah really yummy
Saw this on the menu at a New Zealand restaurant in Australia and as a lasagne lover I had to know what it was. Looks delicious! Will have to order one next time we go there
Wow, definitely give it a try, they are so delicious
Lecker 😋
danke 😉
Great video😊
thank you
New friend.12 like.looks so yummy.nice sharing.
thank you
Hi Lee, I’ve just seen your vdo. Do you think barramundi is good too? I just bought it thinking to have fish for dinner. Thanks.
Hi Tannie, Yeah, barramundi will work, any white fish. 😄
@@leescooking thank you ☺️
looks very good ....😘
thank you ♥
I have a more simplified method of cooking a roast.
Pot Roast? Would you share it please? This recipe is pretty simple, and it tastes so good, so it's worth the little effort. Seriously I used to make so much of this at my cafe.
This is an incredibly delicious salad. I was skeptical about the raw mushrooms at first but they really soften over time. The addition of the pepper with the tomatoes is also a must so don't be afraid to be heavy handed with it. I've watched so so many hints and tips about shelling eggs over the last few years but none of them have worked. Thank you so much Lee, your tip about cracking the egg and running the spoon under the shell is a total game changer! My mind is properly blown! 🤯😊
You're most welcome. Thank you so much for letting me know your thoughts. It is such a yummy salad, I love it, and it lasts for a few days.... You made my day with your wonderful comment, thanks again.
I have been thinking of this recently, and guess what I am going to cook this week, aah memories
😄cool. Food is pretty powerful like that.....I hope you enjoy it.
Oh yummy I love it 😋
Thank you, Tannie, me too :)
Remember this and love this recipe. Thankyou for sharing. I add diced celery, carrots, with frozen peas and corn at the time of putting in the cabbage. I also add capsicum, Broccoli. No rice in the cooking. Serve with mash potatoes or steamed/rice cooker rice. Makes for great frozen meals, at the ready when needed (At home). Yes Love the veggie fix. Delish !!!!
That would taste so yum. I love veggies so much, thanks for sharing that, I'll give that a go next time.
@@leescooking The meal prep like this provides the very best and healthy takeaway replacement meals haha. Just love them. Still flipping a coin to which is best, serving the meal with rice or mash.
@@darrensmith4661 Yeah definitely and much cheaper. I like rice personally 😉
Thank you for the poaching tip, much appreciated ❤
You're welcome
Go to Aldi for your Persian Feta, so much cheaper… soooooo yummy!!!
woah, I've never seen it at Aldi's, I'll have another look next time I go, perhaps it's not at the country Aldi Stores....thanks for the heads up
Yes, I found it, so much cheaper $3.99, thank you so much for the tip, I'm going to try it tonight for dinner
Reminds me of the layered Mexican salad. I love that you can leave it overnight. A great find Lee😊
Thanks Carla, yeah, the layered Mexican salad is also yum, and the layered Mexican dip. I made this salad at work for a BBQ, and a few people wanted the recipe, so I thought I would share it. I love some of the old recipes.
looks delicious ..❤
thank you 💘
Did you egg wash them before freezing?
you can, but you don't have to. I normally do though, saves me doing it when I defrost them.
Thank you for sharing your lovely recipes. Love the variety, and down to earth clear presentations.
You're most welcome, I love variety, it keeps me interested in cooking. Thanks for your lovely comment. 😄
0:32
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What a great reminder from yesteryears. Have not had the pizza toasties for years.They will be made over the weekend. On Gluten-Free bread that is😅.
Me too. I think the last time was decades ago. I made them for Mike for the first time and he thought they were so delicious. Then I made them at work the next day, and they disappeared. Simple but tasty. My daughter lives in NZ and she said they're called mice bait or something over there 😃
Love this!! I sometimes add carrot, or a handful of mixed frozen veges, pineapple, and sultanas. Sultanas absorb that delicious sauce. Thanks so much for sharing this!
oooh, sultanas would be so good. I'll definitely be trying that next time, thanks so much
Werde ich mal ausprobieren..❤
cool, danke ❤
Thx for the recipes
no problem
Good onya darling