Contents and Reviews from 2016 Calendar from Tenina

[cookie1]

=http://[/url]][/url][/url]This book is available from here. http://tenina.com/store#!/Recipe-Books/c/1745564/offset=0&sort=nameAsc

January. Lime EVOO Icecream.        Sour Cherry Compote
February. Wild Rice and Mango Salad
March. Decadent Hazelnut Fudge Slice.       Hazelnut Spread
April. Chicken, Spinach and Feta Pide.         Laucke Pizza Dough
May   Roasted Stone Fruit with Oat Meringue.         Creme Fraîche
June.    Fresh Fruit Salad with Spiced Passionfruit Broth.      Spiced Crème Catalan
July.    Grilled Beef with Udon Noodles.        Teriyaki Sauce
August.   Butterscotch Tart with Curried Shortbread Crust.         Lansdale Curry Powder
September.    Baked Brie with Warm Basil Lemon Dressing
October.   Black Bean and Beef Nachos
November.     Black Rice rolls.    Chorizo Lime Butter
December.    Polish Vanilla Slice

[judydawn]

I was lucky enough to be given this calendar for my birthday by a forum friend and January, April and September are the choices I'll get around to making one day.

The Polish Vanilla Slice looks nice but there is no time given to bake the choux pastry slabs. Has there been any discussion about this on T's website or FB?

[CreamPuff63]

I made it last weekend, and I think I cooked the pastry slabs for approx 15 mins each. I read this recipe through about 20 times before I made it but I didn't read the last line which says the slice should be made the day before and rested in the fridge. I made the choux pastry the day before and the custard, and then assembled  it in the morning and served for lunch at about 2pm. Still worked, and there was some leftover which tasted beautiful the next day also. Will definitely make again.

[cookie1]

Thanks CP. My brother is coming over from Canberra next week so I plan to make it then.