Trifle Recipes

Hi to all my fellow home chefs.

Today is trifle recipe day here on the East Coast of Africa, and I have decided to share two absolutely brilliant and easy trifle recipes with you.

Lynnie (who is my companion) is joining us today, because she claims that her trifle is the very best in the world, and of course I claim that mine is......sooo,  for a bit of fun we decided to put it to the test and will give you both trifle recipes and you can be the judge.

What we will do for judging purposes is name them Recipe No. 1 and Recipe No. 2 and you can decide.   

  

Trifle Recipe No. 1

Ingredients

• 200g Boudoir Finger Biscuits.(can use Tennis Biscuit)
• 375g Condensed Milk.
• 2 x 250ml Fresh Cream, one for the mix and one for the topping.
• 250ml custard for topping.
• ½ cup of milk.
• 250ml can of fruit cocktail with juice.
• 40ml Lemon Juice
• Old Brown sherry or Cointreau liqueur
• Handful crushed cashew nuts.
• 100 gr slab of milk chocolate grated.
• 10 strawberries sliced in half.
• 3tsp Milo granules.

Method

• In a large bowel break your Boudoir Finger Biscuits into four.

• Sprinkle the biscuits with Old brown sherry or Cointreau liqueur.

• In another large mixing bowl, combine the condensed  milk and lemon, and beat till mixed.

• Add 1 tub of cream and the fruit cocktail (including the juice) and mix.

Add ½ the nuts and ½ the grated chocolate and keep mixing.

• Once mixed pour the mixture over the biscuits and fold all together.

• Cover the top with a thin layer of custard.

• Cover with shrink wrap and place into your fridge .

• Remove from fridge before serving and cover with the rest of the whipped cream. 

• Decorate the top with the remaining nuts, grated chocolate and sliced strawberries.

• Sprinkle with Milo granules.

Trifle Recipe No. 2

Ingredients Trifle No.2

• 2 pkts Boudoir Finger Biscuits.
• 250ml Tub of Cream for the topping
• 1 x Carton Vanilla Custard
• 1 x Can of Strawberry Jam 
• Old Brown Sherry
• Whole Strawberries

Method

• Layer No 1. Place enough finger biscuits to cover one layer of your pudding bowl onto a plate and sprinkle very lightly with the Old Brown Sherry.   Do not have a heavy hand, it will spoil the pudding.
  
  
• Layer No. 2  Pour a layer of custard into your pudding bowl and top with the layer of finger biscuits from the plate.
  
  
• Layer No 3. Smear a thin layer of strawberry jam onto the finger biscuits.   Tip:  It is easier to smear the jam if you have heated it slightly in the microwave or on the stove.
   
• Repeat this layering until your pudding bowl is full, leaving a bit of place to put on your topping.
  
  
• Leave in fridge overnight.
  
  
• Dish up trifle into small glass pudding bowls, beat the cream and smooth over the top then decorate with one whole cherry and a twig of greenery.

Serving up your trifle

There are various way of dishing up these two trifles,  you can.... 

• Add a scoop of Ice cream or yoghurt
• Canned peaches also go well with trifle
• And of course, what is dessert without jelly.
  
  Well time to judge. If I was Judging which was best I would have to be  honest, they are both winners. 
                                         Enjoy.
  

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

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