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Tag Archives: strawberries

Christmas Day Trifle

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This is my traditional dessert for a cold Christmas lunch on what is usually a hot Australian Christmas day. The day, this year, 2013, was a little cooler than usual, but the trifle was well received as a “lighter” offering after our numerous savoury courses.

The photos are of the large trifle and a smaller one I also made.

This is a rough method for the making of the trifle rather than a recipe!

My version of trifle consists of butter cake, broken into chunks, which line a glass bowl. The cake is then soaked in Grand Marnier  – any sweet liqueur would work well.

Layer some raspberry jelly over the cake, followed by “real” custard, a good recipe from Jamie Oliver for which is written below.

Leave to chill in the fridge for a few hours. Spoon whipped cream over the trifle, and top with fresh strawberries or other berries.

Leave in the fridge for several hours, up to a day, for the flavours to meld.

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Custard
Adapted from “Cook with Jamie: My Guide to Making You a Better Cook” by Jamie Oliver

Ingredients
500 ml whole milk
500 m heavy cream
6 tbls sugar
1 vanilla bean, scored lengthways
8 large free range egg yolks

Method
Mix cream, milk, and four tablespoons of sugar in a saucepan over medium low heat.
Scrape out all the seeds in the vanilla bean into the saucepan, including the bean.
Stir with a wooden spoon until it boils and then turn off the heat.
Let it sit for a few minutes to let the vanilla infuse with the cream and milk mixture.
In a separate bowl, whisk the yolks with 2 tablespoons of sugar until pale yellow in colour.
Remove the bean from the saucepan and slowly add one ladle of the cream mixture to the  yolks while whisking them together.
Keep whisking and slowly add a couple more ladles.
Pour the yolk mixture back into the saucepan with cream and milk and stir with a wooden spoon under medium heat.
As the eggs cook, the custard will thicken in several minutes. It is thick enough if it coats the back of the wooden spoon.
Chill the custard before pouring over the jelly and cake.

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Baked Cheesecake with a Sour Cream Topping

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This is a baked cheese cake and was first made by one of Quirky’s siblings, a very good if somewhat infrequent cook. The recipe hails from the Sydney County Council in the 1960s.

This version comes from a handwritten recipe from a family cookbook. I have left the measurements in Imperial, as this rather adds to the charm of the recipe. They can be easily converted.

I would suggest using vanilla extract or vanilla paste, and would also recommend the use of a food processor.

Ingredients

Crumb Crust
I/2 lb plain sweet biscuits
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
3 oz butter

Cream Cheese Filling
1 lb cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
4 eggs

Topping
1 carton (1/2 pint) sour cream
1/2 teaspoon vanilla
1 dessertspoon lemon juice
1 level tablespoon sugar

Method

Crush biscuits very finely and add nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in biscuit crumbs.

Press firmly into greased 8″ springform tin bringing mixture within 1/2 ‘ from the top of the tin.

Put cream cheese, sugar, vanilla and lemon juice in a bowl and beat well. Add eggs one at a time, beating after each addition.

Pour mixture into uncooked crumb crust and bake in a moderate oven at 180 degrees for 30 minutes. Remove from oven.

Beat together the topping ingredients and pour over hot cheesecake. Return to oven and bake for a further 10 minutes.

Cool, then store in refrigerator for at least 6 hours or overnight.

Decoration

Decorate with sugar frosted fresh fruit and chocolate leaves. I used cherries, strawberries and black grapes for this particular birthday cheesecake. To make the sugar frosted fruit, coat fruit in lightly beaten egg white then dip in caster sugar.

To make the chocolate leaves, dip camellia leaves in melted dark chocolate, leave to set in the fridge, then gently peel away the leaves leaving the chocolate imprint intact.

Serves 10 -12.

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Breakfast with the Doctors: Buttermilk Pancakes and French Toast

Two amazing breakfasts were cooked for a very lucky Quirky in the Hunter Valley on the weekend by the debonair Doctor M and his partner in cuisine, DD. The fourth member of band, the senior rock chick, was another appreciative recipient.

Bill Granger’s buttermilk pancakes and French toast were lifted to new heights by the thoughtful recipe tweakings of these two experienced cooks. I don’t know whether their prowess with the frying pan is down to professional dietary knowledge, or familiarization with so many of Sydney’s eateries or cooking on demand for several discerning male offspring… my money’s on the latter!

Bill Granger’s Buttermilk Pancakes

Ingredients

250 g (2 cups) plain (all-purpose) flour
3 teaspoons baking powder
a pinch of salt
2 tablespoons sugar
2 eggs, lightly beaten
750 ml (3 cups) buttermilk
75 g (2½ oz) unsalted butter, melted
unsalted butter, extra, for greasing the pan


Method

1. Stir the flour, baking powder, salt and sugar together in a bowl.
2. Add the eggs, buttermilk and melted butter and whisk to combine.
3. Heat a large non-stick frying pan over a medium heat and brush a small portion of butter over the base.
4. For each pancake, ladle 80 ml (1/3 cup) of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface.
5. Turn the pancakes over and cook for another minute.
6. Transfer to a plate and keep warm while cooking the rest of the pancakes.


Serving suggestions

Serve the pancakes in stacks with the plums, a jug of maple syrup and some yoghurt. Makes 16

Doctor M and DD served with grilled plums, strawberries, low fat yoghurt and honey.

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Bill Granger’s French Toast

Ingredients

3 eggs
185ml (3/4cup) milk
8 thick slices of brioche or panettone (Doctor M used sourdough bread – worked well)
30g (1oz) unsalted butter

Method

Whisk the eggs and milk together. Place the brioche or panettone in a shallow dish and pour the milk mixture over the top. Allow the milk to soak in thoroughly, then turn the bread over and soak the other side.

Heat a large non-stick frying pan over a medium to high heat and melt half of the butter. Add four slices of bread to the pan and fry for about one minute, until golden. Turn over and cook until the other side is golden. Repeat with the remaining bread.

Bill’s recipe suggests serving with berry sauce and a sprinkling of icing sugar.

Doctor M served with banana, blackberries, blueberries, strawberries, low fat ricotta, low fat yoghurt and honey.

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