Deblyn
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Posts posted by Deblyn
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Interesting again!! I find that a lot of foreigners don't like trifle, especially the Europeans. Very strange, it's one of my favourites!
English trifle
Break up some trifle sponges and put in a glass bowl (trifle sponge can be any sponge cake, but is best made like a genoese sponge). Add fresh or thawed frozen raspberries. Sprinkle over sherry or orange juice, according to taste, and leave to soak in for an hour or two. Meanwhile, make a custard with milk, egg and sugar, cool, then pour over the sponge and fruit. When cold, top with whipped double (heavy) cream, and decorate with split almonds, angelica and glace cherries.
Children's trifle
Put sponge and fruit in a bowl and pour over a made up jelly (Jello, I think). Leave to set. Top with cream as above, and decorate.
Scots trifle.
Break up sponge and put in bowl with raspberries. Sprinkle over whisky, and leave to soak in. top with lots of whipped dopuble (heavy) cream wo which you have added whisky and a little sugar. Leave undecorated.
There you are - take your pick!! My favourite is the Scots trifle, but it's not for the faint-hearted! You don't need to put in a lot of whisky, but I do like to be able to taste it!!
Other fruit can be used if liked - strawberries, etc, and some people used tinned custard. Some leave out the custard, or the fruit or whatever.
The recipes above can be easily adapted to your own taste, but I believe them to be as authentic as they could be.
happy trifling - I'd like to know what you think if you make it.
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I know he wasn't either, but the "cooking from scratch" caught my eye and reminded me of the posts on the other forums. It brought up a couple of things I hadn't thought of, and thought others might be interested. Cooking from scratch is definitely the best if you can, though.
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Cat, several hundred years ago, the mincemeat started out with minced meat in it, and the spices were put in to preserve it and stop it going smelly! Down the ages, the meat has been dropped out, but the fat (suet ) has been left in. Suet is shredded animal fat, usually beef, and can be bought in butcher shops here. Because I am vegetarian, I use vegetable suet, made from vegetable oil. Deb, you don't have to put it in if you don't want to - leave in or take out as you wish, and it will still taste good! I use it in pies, cake, baked apples (stuffed into the cavity where the core is removed), heated up on ice cream, and mixed with apple as a pie or crumble filling. it is a very traditional part of English Christmas, and one I wouldn't be without. I make about 6 dozen little mince pies for christmas and freeaze them; they can be baked in a hot oven from frozen, when they taste like freshly made.
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....and again..........
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........and again........
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I will do this if it kills me in the process!!
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If I buy milk in plastic bottles (which I try to avoid), they get rinsed out and saved, and I too make scoops and other things from them, or re-use them for freezing juice and cordials in. I'm going to try the freezing in jars too.
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Wasn't Lowly the name of the worm in the Richard Scarry books? You're missing out if you don't like mincemeat, but I like the cup of tea joke, even if it's older than me!!!
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Only if you bring Deb with you!!!
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All best wishes for your move and your new home when you get there!
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I made my mincemeat for christmas on Thursday, and thought you may be interested in how I did it. I don't use and measurements, just what looks and tastes right, so it's very personal to the maker. The advantage over shop-bought is that you can omit what you don't like, and put in more of what you do!
Start with a large bowl, and put in dried fruit as you like - raisins, currants, sultanas. Add some sugar, either white or brown, then any combination of the following , chopped:
apple, nuts, glace cherries, crystalised ginger, dates, vegetable suet, candied peel, walnuts, dried apricots, prunes.
Moisten the whole lot with any or alll of the following: brandy, whisky, cider, apple juice, orange juice.
Leave to stand overnight for the flavours to blend and the fruits to plump up.
Pack into clean jars, avoiding too much liquid and seal until needed. Keep in cool place, fridge, or can be frozen.
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This made me laugh, and I am going to stitch it into a sampler for my collection one day!
"Knitting - it gives women something to think about while they're talking"
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Aha - interesting! Now I never knew that you could freeze food in glass jars. But in the middle of typing that, I've realised that I freeze things such as pies, etc in glass dishes! Duh! When you freeze in glass jars, I assume you use just the ordinary ones that have had stuff like pickles, etc you said in them. Do you put the metal or plastic lids back on (the ones that came with the jar) or use something else?
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I think that everyone would agree that cooking from scratch is the best way to cook. However, this topic came up on another forum I visit, and several points were raised which didn't immediately come to mind. the thread was started by someone who professed to alwyas cook from scratch, without fail, and extolling the virtues thereof, and putting down those who don't. there followed quite a ding-dong among the posters, but the alient points were as follows. Not everyone is able to cook from scratch for a variety of reasons; some don't have the health to carry heavy shopping, peel large amounts of veggies, etc, due to problems such as arthritis, rheumatism, etc. Some have mobility problems and can't get out much and have problems fetching and carrying, etc. Some people don't have storage space for a lot of food. Some have no interest whatsoever in cooking for a number of reasons, lack of time, cooking facilities, etc. And I suppose some are a bit lazy in the kitchen.
The person who started the thread was very self-righteous about her cooking from scratch accomplishments, but really irked some people by not fully considering the reasons why soem people may not. I found the whole thread very interesting, and it came up with some reasons I hadn't thought of why people don't do it. Thought you'd be interested too.
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DEB! Stargirl answered out query - use light corn syrup for our golden syrup. Off to the kitchen for me!! Thanks Stargirl
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Are you alright Ed?!!!
the hottest one I tried raw was this summer, when I grew Scotch Bonnet peppers; the plants weren't a huge success ( I saved seed from one from a supermarket pepper), with only two or three fruits, but they were the hottest I've ever eaten. I got some seeds in a seed swap off the net last week for an extremely hot pepper with leaves of green cream and purple. should be interesting to grow this and see if they are as hot as she claims!!
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I came across this on another site, and it is definitely something I am going to do for next year. A Moon garden is one that is planted up with plants that perform best in the evening and night-time - scent, colour, insect attractant, open at night, etc. I have an area outside the back door that I am going to dig up and pave over in the spring, and want to make the beds up with these sorts of plants, so I can sit out there in the evenings - white flowers, pale blue flowers, Evening Primrose, Night Scented Stock, roses, a little water pond, maybe with subtle lighting.............
I can't wait, even if a new project is the last thing I should be taking on. Got out the seed catalogues today and looked through them for suitable plants - one of my favourite pastimes!
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Any tomatoes are suitable. We can't often get Italian plum tomatoes (like the tinned ones) over here fresh, but I grow some of my own most years, but never enough. I use whatever I can get. For good basic cooking, the recommended one in the UK is anything by Delia Smith - have you heard of her? I'm not her biggest fan, to be honest, but she is good for basic recipes and methods. Hope this helps.
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Yes, it would enhance it! they actually sell chocolate covered toffee in Scotland in little bars, and I love that. Never done it before with home-made toffee, and think the layer of chocolate should be quite thin - sorry! Let me know if you try this!!
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It is extremely wet and a bit cold here in the south of England today; I've done some baking, made lemon curd, put the fruit for the Christmas cake in to soak and made the mincemeat. will spend the afternoon knitting, and won't be sitting on any porch!
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Thanks Lois, will try again. Feeling more confident as I've just put myself on the map, all by myself, with no help!!