Monday, December 27, 2004

Trifle

Ingredients
1 premade sponge
2 cups of vanilla custard
2 packets jelly crystals
2 cups of boiling water
1 tin of peaches
2 cups of cream
1/4 tsp vanilla
2 tbsp icing sugar (powdered sugar)

Method
  1. Cut sponge to fit the bowl you are using. Cut sponge so that it is 1/4 inch thick.
  2. Slice peach slices into thin bits, lengthwise, and lay across sponge.
  3. Place another layer of sponge atop this then another layer of peaches.
  4. Combine jelly crystals and boiling water and stir until crystals are dissolved.
  5. Pour carefully over sponge and peaches.
  6. Allow to set in the fridge (at least an hour).
  7. Once jelly is set, pour over custard and place back in the fridge.
  8. In a new bowl, whip cream, icing sugar and vanilla until it makes firm peaks.
  9. Using a piping bag, pipe cream onto the top of the custard. (Note : A piping bag makes it easier to apply)
  10. Serve with fresh fruits, or by itself. Enjoy.

Monday, December 20, 2004

Cheesecake Spread

This is great on toast, piped onto biscuits or instead of cream.

Ingredients
1 tub of cream cheese, softened
1 small tub of double cream
2 tbsp icing sugar (or more if you want it sweeter)
2 tbsp jam of your choice (I used my peach vanilla jam for this)

Method

  1. Place all ingredients in a bowl and mix well, preferrably with an electric beater. Beat until firm.
  2. Spoon, spread or pipe onto chosen base. You could also use it as a sweet dip.

Friday, December 17, 2004

Pork Chops with Cherry Sauce

Ingredients
2 pork chops
small amount of olive oil
handful of seeded cherries
1/2 tsp chinese five spice
good splash of sherry

Method
  1. Heat pan and olive oil.
  2. Sear meat in the hot pan and allow to cook for a minute.
  3. Add cherries, chinese five spice and sherry.
  4. Turn down heat on the stove and cover pan with a lid.
  5. After a few minutes, stir the mix, turn over the meat and allow to cook for a few more minutes or until done. Serve with seasonal vegetables.