Selfsufficientish.com

picked one from internet and translated it (it's a Belgian recipe) :




for 12 glasses of advocaat:


■1 liter cream (10 tot 20% fat)

■1/2 liter whole milk

■150 gram sugar

■10 egg yokes

■180 ml whisky or bourbon

■180 ml cognac or brandy



how to make advocaat:



nothing is simpler then making advocaat. know that advocaat gets better after a month in the refridgerator.



after a year it's even better, so nothing should stop you making double as much


if you're making advocaat to store for long periods, make sure it contains at least 10% alcohol



if you don't feel like calculating, take 500ml of 40% liquor in stead of the 2x 180ml

1.warm the cream milk and sugar but don't let it boil

2.stir the yokes with 50 grams of sugar

3.now add the cream milk sugar mixture that you warmed do it carefully though

4.keep stiring the mixture you just made while on a low heat, DO NOT LET IT BOIL!. after about 4 minutes the advocaat will get thicker

5 now place your advocaat pan in an icecold bath and keep stiring while letting it cool

6.stir the alcohol in the mixture and serve

I am well excited now, thank you so much for this, you never find the correct recipe written in English, good luck Lyn

Has anyone mentioned egg custard and mayonnaise yet?

They were once used for torture by shoving them where the sun don't shine, as many as they could get it & leave them to rot causing the person to be very ill indeed. I do not suggest anyone should revive this method or any method of torture

I have been making cakes, enriched bread and dough and quiche to freeze for the winter so that I don't have to buy eggs for these. Today made Portuguese custard tarts (not for the freezer, they are going fast!). We love creme caramel too, and we have a good source of cheap whole milk so all custard is fresh. We'll keep the Bird's for winter. You can separate and freeze eggs too, which i might do if I need to, but two of mine are nearly two years old so may not lay any after their moult. Don't fancy pickled and we don't use much mayo. I made lemon curd recently though as lemons are very cheap here at the mo.

been away for years and just read this!
Polpette di pane - uses up bread that's seen better days too.
I use about 8 eggs to make enough for 5 people.
crumble up the innards from your bread (no crusts), mix with a few handfuls of cheese (parmesan is best but expensive) mix in the eggs. fry spoonfuls in a frying pan then finish off cooking them in tomato passata.

Sounds yum, we are getting lots of eggs at the moment