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!

Baked Potatoes - Patata fil Forn

On Sundays, families in Malta would take their Roast and Baked Potatoes to be cooked at the local bakery. Bakeries would operate entirely on wood fuel - often old doors and Windows that would have been painted....and no lead free paint at that time! Nevertheless, the food never tasted as good as it did cooked that way.

Ingredients

6 large baking potatoes(skin on or off as preferred)

Olive oil

1 teaspoon sea salt

Freshly ground pepper

Sprig of fresh rosemary

1 large onion

2 cloves garlic

Method
Preheat your oven to 475 degrees F
Chop potatoes into quarters.
Cut onions and garlic and put into a large ovenproof dish
Add the potatoes and spices
Add about 2 cups of water or until the water reaches half way up the potatoes.
Drizzle the oil over the potatoes - about 2-3 tablespoons will do
Sprinkle your spice mixture generously over the potatoes, making sure each side is generously covered in the mix.
Place on bottom rack of oven and bake for one hour or until done (turning over or stirring half way through
The potatoes will be a mixture of crispy and soft - delicious!

Stuffed Pork Loin

Easy to make and delicious to eat! Thanks to my MOM for this great recipe!

Ingredients
1 pork loin or half, if too large
1 apple chopped finely
6 fresh sage leaves chopped finely
3 or 4 sun dried tomatoes chopped
2 or 3 fresh garlic cloves chopped finely
1 tbsp mango chutney, salt and pepper.

Method

Slit loin in half lengthwise, then slit again on either side of cut to extract a flap on each side. Beat gently with a meat hammer to flatten.

Mix all other ingredients together, spread over meat

Roll the meat and tie tightly with string.

Put in oven proof dish previously sprayed with oil. Drizzle a little oil over meat. Add salt and pepper as necessary.

Bake in a pre-heated oven at 375F. till an inserted thermometer registers an inner temperature of 170F. Take out of oven and cover with foil and let it rest at least 15-20 minutes. Slice and serve with desired sides.

Time for some biscotti!

These classic twice baked cookies can be made in a variety of ways - you can use pecans or walnuts instead of the almonds, you can add dried apricots, cherries or blueberries....anything is possible! The whole-wheat flour in this case gives them an extra crunch.

They can also be drizzled with chocolate for extra sweetness.

This recipe is a lower fat alternative - there are only 79 calories per 3 cookies! part of my lose weight but eat well project!

Ingredients.

3/4 cup wholewheat flour

3/4 cup plain flour

1/4 cup brown sugar

1 tsp baking powder

2 eggs (beaten)

1/4 cup low fat milk (or soy milk)

2 1/2 tbs canola oil

2 tbs honey

1/2 tsp almond extract

1/2 cup coarsely chopped almonds.

Method.

Pre heat oven to 350F

Combine The flours, sugar and baking powder.

Add the eggs, milk, canola oil, honey and almond extract and mix well

Add the almonds.

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!

Garibaldi Biscuits

I am yearning for these biscuits - i must have ate a zillion kilos of them as a child....difficult to find in the states...
The Garibaldi biscuit consists of currants in a plain biscuit, best enjoyed with tea or coffee. They are also called dead fly biscuits, because the currants resemble dead flies!!They consist of a dry, not too sweet dough, a shiny glazed top,  squashed currants and the brilliant device of leaving strips of five biscuits joined together, like perforated cardboard. This biscuit is named after Giuseppe Garibaldi, an Italian general and leader in the fight to unify Italy. It was first manufactured by Peak Freans in 1861 after Garibaldi visited England.

I actually found them for sale here in the Vermont Country Store

Had a shot at making them....not quite the same thing but they will do for now!

Ingredients:

7oz plain flour
1oz cornflour
2oz caster sugar
pinch of salt
2oz butter
1 egg yolk
a little milk
4oz currants
egg white to glaze

Method:

Preheat oven to 400°F and prepare a baking sheet. Sift the flour and cornflour into a bowl with the sugar and salt. Rub in the butter until the mixture resembles breadcrumbs.

Squash the currents with a fork

Add the egg yolk and mix to a stiffish dough with sufficient milk. Turn out onto a floured surface and roll out thinly to a long thin rectangle. Trim the edges square and sprinkle one half of the dough evenly with currants.

Fold over the dough and press the edges together. Roll with a floured rolling pin to about ¼ inch thick, cut into convenient squares or rectangles and brush with egg white to glaze. Prick with a fork to make the little holes.

Place on the baking sheet and bake for 15 minutes until golden brown.

Maltese Bigilla - Bean Dip

Bigilla is a traditional Maltese snack (or dip) made out of beans (usually Fava beans). In Malta they are called "ful tal-Ġirba".

This Maltese dip is traditionally made with dried favas, but using fresh beans means they don't need to be soaked overnight first and slashes the cooking time. Serve with crackers or crusty bread.


If you're using dried broad beans, you must first soak them for two days in salted water with the bicarbonate of soda mixed in. The water must be changed after the first day. This will soften the beans. After the second day, cook the beans in fresh water. Bring the water to a boil and let simmer until the beans are cooked. (generally easier and faster if you use a pressure cooker) Drain.


Lets start with 250gms of beans, prepared as above. (you can use canned beans but that's cheating!)
Once the beans are cooked, and soft, put them in a food processor (while still hot) and mix for a few seconds
Add salt (rock salt is the best) and pepper to taste
2 cloves garlic (or more!)
A handful of parsley
Some chopped red pepper
About 4 tbs Olive oil


Mix till you get a rough consistency. Serve immediately (so the bigilla is still warm,) drizzle some more olive oil over the plate and some chipped parsley to garnish.


Serve with Maltese Galletti (if you are in Malta!) or crackers or crusty bread

Perfect Bechamel Sauce

All the bechamel recipes I found use plain flour. I have found that by far, the best and lightest bechamel is made using corn flour. (corn starch, for Americans) Another trick is when adding the cornflour to the butter - take the pan with the butter off the heat, add the cornflour, and stir until smooth. The hot butter will melt the cornflour. Add a little bit of the milk until the consistency is liquid THEN put back on the heat ready to add the rest of the milk. Also, be prepared to stir ALL THE TIME! If you get lumps, the sauce is ruined.

Ingredients

5 tablespoons butter

4 tablespoons cornflour

4 cups milk (warmed) - you can zap it in the microwave.

pinch of salt (if you have truffle salt....mmm yummy!)

1/2 teaspoon freshly grated nutmeg

Method

In a saucepan, heat the butter over medium-low heat until melted.

Take off the heat, add the cornflour and stir until smooth. I prefer to use a whisk here.

Add about 1/2 cup of the milk and stir vigorously until you have a thickish consistency.

Put back over the heat.

Add the remaining milk bit by bit, stirring all the time.

Bring to a boil. Cook 10 minutes, (or until the sauce thickens) stirring constantly, then remove from heat.

Season with salt and nutmeg

This sauce can be used as a base for cheese sauce, pasta sauces and also as an addition to pie fillings. I always use this recipe as a topping for my lasagne.