I got almost the complete collection of the Australian Women's weekly magazines that compiles recipe's. I have started collecting this when i was in Solomon Island, and i got a couple more when i went to Australia and some in England. They got great recipe's.
That's the very first thing i am looking for whenever i go somewhere... the cookbooks or magazines. Just anything about cooking. I said anything, if i eye a recipes in supermarkets that is distributed free, sure to pick them.
From the time i knew how to used internet... the very first thing i researched was about food.
From the blogeshpere... there are great cooks and foodwriter, though writing is my weekest point i still wish to share you my passion, like most of you out here!
Thanks to all people i have encountered that gives me inspiration to make my own food blog.
Now let me share you this one from Biscuits and slices:
1 cup self-raising flour
3/4 cup plain flour
1 1/2 cups (135g.) coconut
3/4 cup castor sugar
180g. butter, melted
2 Tbsp. custard powder (I used ALSA pastry cream powder)
2 Tbsp. Castor sugar
1 1/4 cups milk
20 g. Butter
1 teaspoon vanilla essence
Grease 20 cm. x 30 cm. lamington pan. Sift flours into bowl, stir in cocnut, sugar and butter ; stir until ingredients cling together. Wrap one third of mixture in foil, freeze for 30 minutes.
Press remaining mixture evenly over base of prepared pan, bake in moderately hot oven for about 15 minutes or until lightly browned; cool.
Spread filing evenly over base Coarsely grate frozen mixture over custard; press gently into custard. Bake in moderate oven for about 25 minutes or until lighly browned. Cool in pan.
For the custard filling:
Blend custard powder and sugar in pan with 1/4 cup of milk until smooth, stir in remaining milk. Stir over heat until custard boils and thickens. Remove from heat, stir in butter and essence, Cover surface with plastic wrap, cool to room temperature before slicing them.
This is a basic recipe that you can add filling from your own mood or availability of possible garnish.