Tag Archives: cream

Individual Strawberry and Amaretto Trifles with Toasted Flaked Almonds and Crushed Amaretti Biscuits

26 Jun

You can make a big one if you like but these are cute, don’t you think? I made a big version (in fact it was huge) for a Jubilee party at our friend, Jeanne’s house. There were about 14 people going so I made the most enormous trifle and an apricot frangipane tart aswell. Well you wouldn’t want to run out of desserts would you? 

Jeanne knows how to throw a party, she has a fine selection of a cushions in a pink Jubilee style and she always makes the best drinks. Champagne with strawberries and a big jug of Pimms filled with fresh fruit, cucumber and mint. How to choose? One of each obviously.

Even after a gorgeous buffet prepared by Jeanne everyone managed to polish off one or (in some cases) two desserts. It’s difficult to get a good picture of a trifle as you can see from my attempt below, it’s like a big sloppy delicious mess really. I was pleased with the glaze on my apricot tart though.

So, solely for your benefit you understand, I had to make some of these pretty little individual trifles that would photograph better.

Just a few tips; the recipe below is just an outline, it obviously depends on the size of you dish, glass or bowl as to how much of everything you need. The fruit can be replaced with whatever is in season or looks nice in the market, as can the booze, just try to match it with the fruit. You may have to do a few taste tests first before you get the right combination!

Oh and don’t go too mad with the amount you put in, apparently it is possible to have too much alcohol in a trifle. Mine was a little on the strong side but there are worse things in life and I didn’t hear anyone complaining.

Individual Strawberry & Amaretto Trifles

  • mini sponge cakes (or trifle sponges)
  • strawberry jam
  • amaretto
  • fresh strawberries
  • icing sugar
  • creme patissiere (or thick custard) see my recipe  That amount was enough for 4 or 5 individual trifles . I added a splosh of amaretto to it instead of the orange blossom water.
  • double cream (for whipping)
  • vanilla extract
  • caster sugar
  • mascarpone
  • flaked almonds (toasted in a dry pan)
  • amaretti biscuits

Spread the jam on each of the sponges and sandwich them together to form a single layer covering the bottom of your dish, glass or bowl. Try one. Jam sponge is lovely, how long has it been?

Poke holes all over the sponges with a wooden skewer and slowly drizzle over the Amaretto letting it soak in. Don’t go too mad. Leave it for about 10 minutes to soak in properly.

Hull and half or quarter some strawberries and arrange them evenly on top of the sponge. Blend about the same amount of strawberries and a tablespoon or two of icing sugar to a smooth coulis/sauce and pour it over the strawberries.

Cover with a layer of cooled creme patissiere (or thick custard). Whip some cream with the same amount of mascarpone, a little vanilla extract and a few tablespoons of caster sugar to soft peaks. Spread this evenly over the custard layer.

Refrigerate until ready to serve and then top with a layer of toasted flaked almonds and crumble over some Amaretti biscuits.

Enjoy!!

Things That Made Me Smile Today

Rufus posing on his favourite sofa. Very handsome he looks too!!

Advertisements

Homemade Aloe Vera Moisturising Gel and Some Exciting News!

4 Feb

The aloe vera plants on our roof terrace are out of control. They are in fairly small pots and they seem to produce new leaves overnight. So many leaves that the pots are actually splitting. The Washer Up decided to cut them back today which meant we had carrier bags full of aloe vera leaves.

It seemed such a shame to throw them all away so I did a google search to see how difficult it would be to make some aloe vera moisturiser. After all I buy aloe vera face cream from Mercadona. It turns out that it is really easy (if a little messy). All you do is blend the fresh aloe gel with some sweet almond oil (that you can get from the pharmacy) and there you have it. Your own 100% natural aloe vera  moisturising gel.

It admitedly looks a little bit like snot but disappears into your skin really quickly and leaves it feeling, soft, smooth and nourished. The Washer Up’s hands are reaping the benefits and I can defintely see the difference in my face.

Homemade Aloe Vera Moisturising Gel

Makes 1 jam jar.

  • about 200 gr aloe vera gel  (I used about 4 big leaves)
  • 1 or 2 tsp sweet almond oil
  • a few drops of your favourite essential oil if you want it to be scented (optional)

You  may want to use gloves and protect the worksurface with a plastic bag or something.

The aloe starts to oxidise (turn red) quickly once it is cut so you have to do it straight away.

Split the aloe leaves down the middle, open them out and scrape the slimy gel out onto the scales with a teaspoon.

When you have about 200 gr tip into a bowl or blender with 1 or 2 teaspoons of almond oil and blend until smooth and slimy.

Tip into a sterilised jar and keep in a cool place (my bathroom is freezing) or in the fridge in summer.

This can be used as a face, hand and body moisturiser but it is also excellent for burns, sunburn, skin irritations and mosquito bites.

Things That Made Me Smile Today…….

The almond blossom is really early this year because of the mild weather we have been having up until this weekend which has been freezing cold. I love the candy floss trees with their barely pink delicate blooms. It is one of my favourite things about living here, it signifies that spring is not too far away.

I have some very exciting news to tell you. Next week we will be going to Cape Town. As many of you will already know, my Dad lives there so we are primarily going to see him but also….

We are going for three weeks, during which time I will be travelling around the Cape eating in some of the best and most popular restaurants the region has to offer.

I am a contributor to Getaway Magazine which has won South African Travel Blog of the year for two years running. They recently held an award ceremony of their own in Cape Town (which my dad attended on my behalf) and to my complete surprise I won the award for best food blog!!

I will be compiling a list of the best restaurants for vegetarian food (not vegetarian restaurants) in the area with reviews, recommendations, and a Vegetarian Culinary Journey Route.

We  start the tour in Cape Town then move on to Knysna, Plettenberg Bay, Montagu, Robertson, Franschhoek, Stellenbosch and then back to Cape Town again.

We have lunch and dinner booked in a different restaurant every day. Such is the quality and choice of fabulous restaurants out there, there are still quite a few that I won’t have time to get to unfortunately.

I will be taking my camera to photograph the restaurants and food and will hopefully be posting a quick photo daily just to let you know where we are and what we’ve eaten.

I have also asked if the chefs in these gorgeous restaurants would be willing to share the recipe for one of  their favourite vegetarian dishes for me to recreate when I return home.

I have already received some fantastic recipes for such delights as, Goats Cheese & Beetroot Lollipops from Peter Tempelhoff, winner of award for Best Chef 2011. Peter is Executive Chef for three of the best restaurants in South Africa including The Greenhouse, winner of the award for Best Restaurant 2011.

As you can probably tell I can’t wait to get started. We leave on Tuesday, arrive on Wednesday morning and have lunch booked at Harbour House at The Waterfront in Cape Town.

For dinner we have reservations at The Mount Nelson Hotel’s restaurant Planet. The Mount Nelson (or Nellies as it is affectionately known) is a local institution famous for their afternoon tea. The Planet chef, Rudi Leibenberg has had the foresight and invention to create a four and six course vegan tasting menu. Yes, a vegan tasting menu! It must be the first one ever.

I will let you know the rest of our itinerary when we get there. But until then I’ve got some ironing and packing to be getting on with…

Savoury Feta and Pomegranate Cheesecake with Pistachio, Mint and Parsley (and a Winner!!)

29 Oct

Having seen Beth Michelle’s beautiful pure white sweet cheesecake bed topped with a generous pile of glistening ruby pomegranate jewels, I knew that I was going to make a cheesecake with the pomegranates that I am now seeing all over the trees here at the moment.

At the restaurant we used to serve a savoury cheesecake with an apricot chutney. It wasn’t baked and I think it was goat’s cheese. Anyway I was thinking of going down a Greek/Middle Eastern road because of the pomegranate, and feta was the obvious cheese choice. Continue reading

food to glow

feel good food that's good for you

Pease Pudding

Just another WordPress.com weblog

Chica Andaluza

Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

Agrigirl's Blog

Placemaking for Healthier Communities and a Healthier Planet

Kitchen Operas

Gluten-Free Deliciousness

for the love of yum

A girl who loves to cook fresh, fun, and global cuisine.

The Path To Authenticity

Mind, Body & Spiritual Growth