Nestle Condensed Milk Recipes Australia
60 SECOND CONDENSED MILK MAYONNAISE
This fabulous tasting pantry mayonnaise is made in a minute. It keeps for ages in the fridge. Great with egg salad sandwiches, potato salad or just about anything else you can think of. Amendment: Originally this recipe was posted as gluten free - with further research it appears malt vinegar contains small amounts of gluten.Use white vinegar if gluten is a problem for you. Originally published September 2019
Provided by Recipe Winners
Categories Sauces and Dressings
Time 1m
Number Of Ingredients 5
Steps:
- pour condensed milk into a small bowl
- add vinegar, mustard, salt and pepper
- whisk till thoroughly blended
- pour in a container with lid (mayo is very thin before refrigerating)
- refrigerate till mayonnaise has thickened
- serve and enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 167 grams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
LEMON SLICE
Quick and easy Lemon Slice made with sweetened condensed milk.
Provided by Jessica Holmes
Categories Slice
Time 1h30m
Number Of Ingredients 10
Steps:
- Line an 8-inch square pan with baking or parchment paper. Place broken biscuits into a food processor and mix until fine crumbs form. Pour biscuit crumbs into a large mixing bowl.
- Add coconut and lemon zest and stir to combine. Heat butter in microwave until melted and smooth.
- Add melted butter, sweetened condensed milk and lemon juice to biscuit mixture and quickly stir. When biscuit crumbs are completely coated, pour into your baking tin. Press down firmly using the back of a spoon to form one even layer.
- Place slice in the fridge for at least 1 hour to set before making the lemon icing.
- To make the icing, simply combine sugar, lemon juice and milk. Stir until smooth.
- Pour icing over cookie base and put back in the fridge for at least another hour. To serve, sprinkle with fresh lemon zest and cut into squares. Store slice in the fridge.
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