English Trifle

Trifle is one of the oldest English deserts..and my favourite.

The word trifle derives from the Middle English trufl which in turn came from the Old French trufe (or truffle), meaning something of little importance.

Originally, in the late 16th century, the culinary meaning of the word trifle was a dish composed of cream boiled with various ingredients... Trifle is the one of the richest English desserts and it is served on special occasions like Christmas.

This is an easy way to make it.

Ingredients:

About 2 pints of custard - see the previous recipe.

I sometimes make on pint of chocolate custard and one pint vanilla, just to vary

1 pre cooked sponge cake - or you can make one yourself, cut horizontally in thin slices

Some Sherry

Some apricot jam

2 tins Nestle's Cream (this give the best result - if you can't find it whipped cream will do)

Method:

You can use a round or square glass bowl - i prefer the square one.

Take some of the sponge and place on the bottom of the dish.

Melt the apricot jam and spread across the sponge.

Add a good splash of sherry

Add the custard.

Repeat the above except for the jam as that it just on the first layer.

End with a think layer of nestles cream.

You can always drizzle some chocolate on the top and make a pattern.

This is DELICIOUS!

Swiss Cookies - Basler Brunsli

Basler Brunsli - Swiss cookies from Basle - A Swiss town which I  visited a couple of times when I lived in Switzerland. I love these type of cookies - they are so unpretentious and always delicious.I have used Amaretto di Saronno which is not the traditional way to make these cookies but I like the taste it gives.

Recipe adapted from, Küchengötter.de

50 g unsweetened cocoa powder
150 g dark chocolate
300 g ground almonds

200 g sugar

a pinch of salt

50 g flour

4 egg whites 

a generous shot Amaretto Di Saronno (about 3 tbsp)

Method

Chop the chocolate and melt over a bain marie, stirring all the time. Make sure no water gets into the chocolate. Some people manage to melt the chocolate in a microwave but I always end up with a burnt mess! This will be used as the main mixing bowl so make sure it is large enough.

In another bowl, mix the almonds, cocoa powder, sugar, salt and flourIn yet another bowl.....Beat the egg whites until stiff and add to flour mixture.Separate into two balls, cover with cling film and put in the fridge for about 1/2 hrs.
Preheat oven to 220C/430F.
Roll out dough on a floured board to about 1/4" thick and cut into  shapes. Place on a parchment paper lined baking tray.
Some traditional recipes suggest letting them dry on the tray for a couple of hours before baking them.
Bake for about 6 mins, in the middle of the oven. Cookies should be crisp on the outside with a soft center. If you prefer crisp cookies then just bake a bit longer.
Cool and store in an airtight jar

Chocolate Souffle

A souffle can be difficult to make, but in this recipe it is foolproof. The traditional bechamel requires constant stirring and instead, this recipe used sweetened condensed milk. Instead of buttering and sugaring the ramekins, I coat them with non stick spray. The chocolate chips eliminate the chopping and they melt quickly in the microwave instead of a bain marie. The result, however, is just as impressive!
Its is impirtant not to open the oven until they are ready or the souffles will deflate. Also, if serving as a dessert, plan the cooking time as they should be served immediately.

Ingredients
1 cup bitter sweet chocolate chips
1/3 cup sweetened condensed milk
3 egges, separated
2 tbs icing (confectioners) sugar.

Method.
Pre-heat oven to 375F
Coat 4 ramekins with non stick spray with flour
In a microwave safe bowl, heat chocolate chips in 20 second bursts, stirring until just melted - about 1-2 mins.
Remove from microwave and whisk in the condensed milk.
Add 2 egg yolks until blended (save other yolk for another use)
In another bowl, using an electric mixer, whisk the 3 egg whites until very stiff.
Add 1/3 of the mixture to the chocolate mixture and whisk gently untill incorporated.
With a rubber spatula, gently fold in the remaining egg white mixture until just incorporated.
Divide among the ramekins.
Sift icing sugar on top
Bake for 11-13 minutes or until the top rises about an inch over the rim.
DO NOT OPEN THE OVEN UNTIL READY!
Serve immediately.

Chocolate Truffles

This is a really easy recipe that makes a great gift. The success of these truffles depends solely on the ingredients used.
First decide on the type of chocolate - milk or dark? sweet, semi sweet or white. Whatever your preference try and get the best quality possible.
Next is your choice of the alcohol you will be using. If you want a coffee flavour, tia Maria or Kahlua mixed with some strong coffee powder should do the trick. Grand Marnier and some orange zest should make great orange flavoured truffles....and so on....use your imagination!
A quick note, you don't have to use alcohol - you can also use jam or fruit puree instead.
The truffles will then be rolled in powdered chocolate/cocoa powder - again, choose a good quality chocolate.You can also re roll in chocolate sprinkles.

Ingredients
8 ounces (227 grams) chocolate, cut into small pieces. My preference is for semi-sweet
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (or jam)
Orange zest, coffee or whatever you have decided to use.
Powdered chocolate/chocolate sprinkles

Method
Place the chopped chocolate in a medium sized stainless steel bowl. You could also sue a food processor but don't grind too finely.
Heat the cream and butter in a small saucepan over medium heat and bring to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir with a whisk until smooth.
If desired, add the alcohol or flavoring
Cover and place in the fridge until the truffle mixture is firm .This can take a couple of hours so I find its sometimes better to leave overnight and continue the next day.

Shape the Truffles.

Decide on your coating - chocolate powder, can also just be icing sugar, again, imagination comes in handy! Put the coating in a large flat plate.
Remove the truffle mixture from the fridge
Here is the fun part... form the chocolate into round bite-sized balls, using your fingers - the faster and less contact with warm hands the better!
Roll the truffle in the coating and place on a parchment lined baking sheet or tray.
Cover and place in the fridge until firm.
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Bring to room temperature before serving.

You can also place them in paper cups for presentation. They look so professional and are so yummy that they make a great gift.

Chocolate Raspberry Tartlets

Decadent, rich and not so good for the waistline...but what the heck....they taste great! Makes 24.

For the pastry
1 1/4 cup flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup unsalted butter
1 egg yolk
some cold water

Method
Use a food processor and pulse the 1st 3 ingredients
In a seperate bowl, whisk the yolk and 2tbs cold water
Add to the processor and mix till a ball forms. If necessary, add some more water.
Divide into 24 pieces
Heat oven to 375F
Shape the pieces of dough into balls and press into 1 3/4" muffin cups (use non stick muffin trays and do not grease) so the bottom and sides of the cups are covered.
Put aside.

For the filling:
Ingredients:
1 cup semi sweet chocolate (chopped)
2 tbs unsalted butter
1 egg (beaten)
1/3 cup sugar
1 tbs strong raspberry liqueur
2 tsp vanilla sugar.

Method.
In a small saucepan, mealt the chocolate and butter on a medium low heat, stir until smooth
Remove from heat and add the egg, liqueur sugar and vanilla, mixing well.
Spoon about a tablespoon into the pastry shells.
Bake for about 15 mins untill the filling is puffed up.
Leave in pan for about 15 mins then gently remove and place on a wire rack to cool completely.

Butter Cream
Ingredients:
1/4 cup softened unsalted butter
1/2 cup powdered sugar(sifted)
3 tbs unsweetened cocoa powder(sifted)
2 tbs raspberry jam. (dont use seedless jam - the real stuff is better)

Method
Beat well until a tickish consistency. If necessary, add more powdered sugar.
Spread on top of the cooled tarts.

Yum!

Chocolate Biscotti

It seems I can't get enough of these! A couple of pointers here, improved from my previous recipe

Since the mixture can be a bit loose, use the cling film to roll the dough before putting into the tray. Also, DO let cool before cutting. This will avoid the semi cooked dough from breaking. As. the name implies, biscotti are twice cooked. This is a must. Time can vary so keep an eye out while cooking

Ingredients.
1 1/2 cup flour

1/2 cup cocoa (choose a good quality type)
1/4 cup sugar
1 tsp baking powder
2 eggs (beaten)
1/4 cup milk
2 1/2 tbs canola oil
2 tbs honey
1/2 cup coarsely chopped walnuts.

Method.
Pre heat oven to 350F
Combine the flours, cocoa, sugar and baking powder.
Add the eggs, milk, canola oil, honey and mix well
Add the walnuts
Mix until the dough is well blended
(I use my hands here-easier and more fun!)

Put the dough on a long sheet of plastic wrap and shape into a flat log about 12" long, 3" wide and 1" thick. You will need the plastic cos the dough is rather sticky.Lift the wrap and transfer the dough to a non stick baking sheet.
Bake for about 20-30 mins until lightly browned.
Remove from the oven, put onto another baking sheet or a cutting board and leave for a few minutes to cool slightly.
Cut crosswise on the diagonal using a serrated knife and cut slices of about 1/2" thick.
Put the slices back on the baking dish, cut side down and bake for another 15-20 mins or until crisp.
When cool, you can dust with powdered sugar (or not!)
They keep well in an airtight container and are delicious with a cup of coffee!

No Cook Cake

This no cook dessert is a favourite of mine. The biscuits used are 'Morning coffee' or 'Marie biscuits'. You can also use the LU Cookies or Rich Tea Biscuits that can be bought from Amazon.

I have not seen the Marie or Morning Coffee type in the US except at the PBX on an armed forces base! They have all sorts of European food!

This was really popular when we were young as it was one thing we were allowed to make as it did not involve anything electric or hot! I believe the British were the first to make it - came to that assumption because of the British Biscuits used but if anyone knows the origin...please let me know!

Ingredients:

200g of butter,

200g of caster sugar,

five small eggs, (beaten well)

250g of plain chocolate,

About 2 cups of strong coffee,

Two packets of plain biscuits (see above).

Method

Melt the chocolate ( I use the microwave, checking it and stirring it until it melts. You can also use a double boiler )

Beat the butter with the caster sugar until light and creamy.

Beat in the melted chocolate and then the eggs, one at a time.

Dip the biscuits into the coffee

Use a largish dish that isn't too shallow make layers of coffee-moistened biscuits alternating with layers of the chocolate cream.

Refrigerate for at least 24 hours.

If you really want to be decadent, top with some fresh whipped cream!

Grate some chocolate curls on top.

Chocolate Truffles

This is a really easy recipe that was given to me by a colleague at work. The success of these truffles depends solely on the ingredients used.
First decide on the type of chocolate - milk or dark? sweet, semi sweet or white. Whatever your preference try and get the best quality possible.
Next is your choice of the alcohol you will be using. If you want a coffee flavour, tia Maria or Kahlua mixed with some strong coffee powder should do the trick. Grand Marnier and some orange zest should make great orange flavoured truffles....and so on....use your imagination!

A quick note, you don't have to use alcohol - you can also use jam or fruit puree instead.

The truffles will then be rolled in powdered chocolate/cocoa powder - again, choose a good quality chocolate.You can also re roll in chocolate sprinkles.

The ingredients are just a few:
8 ounces (227 grams) chocolate, cut into small pieces. My preference is for semi-sweet
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (or jam)
Orange zest, coffee or whatever you have decided to use.
Powdered chocolate/chocolate sprinkles

Way to go
Place the chopped chocolate in a medium sized stainless steel bowl. You could also sue a food processor but don't grind too finely.
Heat the cream and butter in a small saucepan over medium heat and bring to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir with a whisk until smooth.
If desired, add the alcohol or flavoring
Cover and place in the fridge until the truffle mixture is firm .This can take a couple of hours so I find its sometimes better to leave overnight and continue the next day.

Shape the Truffles.
Decide on your coating - chocolate powder, can also just be icing sugar, again, imagination comes in handy! Put the coating in a large flat plate.
Remove the truffle mixture from the fridge

Here is the fun part... form the chocolate into round bite-sized balls, using your fingers - the faster and less contact with warm hands the better!
Roll the truffle in the coating and place on a parchment lined baking sheet or tray.
Cover and place in the fridge until firm.
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Bring to room temperature before serving.

You can also place them in letter paper cups for presentation. They look so professional and are so yummy that they also make a great gift.
here in Arizona i can only do that in winter - its way too hot!!!