Raspberry Vanilla Trifle

This trifle is topped with macaroons to make it extra special. It also calls for sherry, but you can omit it if you’re serving this trifle to children.

Ingredients List:
250g raspberries
250ml double cream
250ml custard (packet, or make your own)
50g icing sugar
12 sponge fingers (packet, or make your own)
2 tbsp. sherry
8 macaroons
1 tsp. vanilla extract

Directions:
1. Mix the raspberries with the icing sugar and 1 tbsp. of the sherry. Set them to one side.

2. Place the sponge fingers at the bottom of a serving dish and sprinkle them with the remaining sherry.

3. Place the raspberries over the sponge fingers.

4. Whisk the cream until stiff peaks form. Mix the vanilla into the custard and then fold the cream and custard together until marbled.

5. Spread the custard cream mixture over the raspberries and arrange the macaroons over the top of the trifle.

6. Place the trifle into the fridge for around an hour before serving.

Source: Trifle Recipes.

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Published in: on March 28, 2011 at 2:35 pm  Leave a Comment  
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Sweet Japanese Cucumbers

Serve this refreshing marinated salad alongside meats and seafood to help digest a heavier meal.

Ingredients:
2 medium cucumbers, halved lengthwise, seeded, very thinly sliced
4 red radishes, very thinly sliced
¼ cup rice vinegar
2 teaspoons sugar
1 teaspoon soy sauce
2 tablespoons black sesame seeds

Directions:
1) Combine cucumbers and radishes in a medium bowl.

2) Whisk together vinegar, sugar, and soy sauce in a small bowl until dissolved. Pour over cucumber mixture; toss well to coat.

3) Serve on small plates; top with sesame seeds.

Source: Cucumber Recipe.

Published in: on March 22, 2011 at 11:38 am  Leave a Comment  

Pumpkin Bread Pudding

This bread pud is a wintery treat that’s prefect for using up any pumpkin leftovers. You could also use carrots in place of the pumpkin for a twist on carrot cake.

Ingredients List:
350ml full fat milk
120g white bread, torn into pieces
60g dark chocolate, chopped into small pieces
2 tbsp. brown sugar
130g caster sugar
185g pumpkin, pureed
1 egg + 3 egg yolks
Dash of vanilla extract
Pinch of salt
1 tsp. ground allspice

Directions:
1) Preheat the oven to 180C and grease a small baking dish.

2) Whisk together the eggs until smooth and fluffy, then gradually whisk in the milk along with the caster sugar, vanilla extract, salt, ground allspice and pumpkin. Whisk until completely smooth.

3) Pour the mixture over the bread and allow it to sit for five minutes. Put the mixture into the baking dish and then sprinkle the chocolate and brown sugar over the top.

4) Cook the pudding for 40 minutes, until golden brown and fluffy and serve with runny cream.

Source: Bread Pudding Recipes.

Published in: on March 17, 2011 at 1:14 pm  Comments (1)  
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Soft Chocolate Pretzels

Store-bought pizza dough rolls out to make pretzels, and they get a double chocolate treatment—giving you a pretzel dessert unlike any you’ve ever had.

Ingredients List:
Flour, for dusting
1 (1-pound) package pizza dough, unbaked
1/2 cup semisweet chocolate chips
4 cups hot water
1/4 cup baking soda
3 tablespoons sugar
2 tablespoons cocoa powder
1 teaspoon kosher salt

Directions:
1) Gently dust a flat working surface with flour. Roll out pizza dough; sprinkle with chocolate chips. Knead a few times to incorporate. Cover and chill 1 hour.

2) Preheat oven to 450°F. Lightly grease a large baking sheet.

3) Combine hot water and baking soda in a very large bowl; set aside.

4) Turn dough out onto a lightly floured surface; divide into 12 equal pieces. Roll each into a long, thin rope and twist into a pretzel; transfer to prepared baking sheet and repeat with remaining dough.

5) Combine sugar, cocoa, and salt in a small bowl to mix; set aside.

6) Dip each shaped pretzel into hot baking soda mixture, shaking off excess liquid. Replace on prepared baking sheet. Sprinkle pretzels with sugar mixture.

7) Bake until pretzels are puffed and golden, 9 to 12 minutes. Let cool 5 minutes on sheet; transfer to a wire rack to cool completely.

Source: Pretzels Recipe.

Published in: on March 15, 2011 at 10:23 am  Leave a Comment  
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