This is a chocolate lovers idea of trifle.
What you need: 1 chocolate sponge cake; 1 small package of raspberry jello, made according to package directions, and partly set; 1 large package of chocolate instant pudding, made according to package directions; 500 ml of whipping cream, whipped as directed below; 1 tbs pure cocoa; 2 tbs icing sugar; 400 gr of your favourite pure chocolate bars, (such as Jersey Milk, Hershey or Lindt - not the kind with nuts, etc in it) or 400 grams of a good baking chocolate* like Bernard Callebaut; 1 cup of hagel sla - (a Dutch pure chocolate sprinkle used on toast - you can get it at any Dutch supply store, or at some European deli's. If you can't find it you can use the chocolate shots sold to decorate cakes, although they are not usually pure chocolate); 1 can of whipped cream, chocolate flavoured if you can find it; 2 tbs of raspberry liqueur; and 2 baskets of fresh raspberries.
If you chose to use Bernard Callebaut, you can use dark, milk or white, or a combination of them all.
What you do: The day before place chocolate bars in fridge to get cold.
Take cold chocolate, and break into small pieces. The most fun and quickest way is to drop (throw) whole packages on the floor -kids LOVE to do this. That way the chocolate is all different sizes and shapes. Whip the cream with the cocoa and icing sugar. Set in fridge.
Cut the cake into bite size pieces and place on the bottom and sides of a trifle bowl. Sprinkle liqueur over cake. Pour 1/2 of partly set jello over cake pieces. Add 1/2 of broken chocolate pieces. Pour in remaining jello. Set into the fridge for about 20 minutes, or until jello is set. Spread 1/2 of chocolate pudding over jello, and add 1/2 of raspberries. Add remaining chocolate pieces. Spread remaining pudding and all but 10 of remaining berries. Spread whipped cream over everything. Use canned whipped cream to make rosettes around rim of bowl. Decorate with reserved raspberries. Sprinkle hagel sla over everything. Cover bowl with plastic wrap and place in fridge for at least an hour before serving.
Enoy! - I mean, - really, really, really enjoy. Ahhhhh chocolate!!!!!
Monday 18 June 2012
Fresh Berry Trifle
This is not the original way that Jane and Mary taught me to make trifle, but it is a quick and easy cheat. You can substitute any fresh fruit for the berries, and change the jello to a complimentary flavour. You can use tiny berry sponge cups to make individual trifles instead of one large by layering small amounts of all the ingredients. The possibilities are endless. Have fun with it!
What you need: a sponge or angel food cake; 1 package of berry flavoured jello, made according to package directions, and partly set; 1 package of vanilla instant pudding, made according to package directions; 4 -5 cups of fresh berries, (you can use all of one kind or a mixture); 500 ml of whipping cream, whipped; 1 can of whipped cream for decoration rosettes.
What you do: Cut cake into small pieces and line the bottom and sides of a trifle bowl. Pour half of jello over cake. Add 1/3 of berries. Pour remaining jello over berries. Set in fridge for 20 minutes until jello sets completely. Spread pudding over the jello mix. Reserve some berries for garnishing top, and add the rest to the bowl on top of pudding. Add the whipped cream. Spread evenly over all the berries. Use the can of whipped cream to make rosettes around the rim of the bowl. Use reserved berries to decorate. Cover with plastic wrap and refrigerate for an hour (or more) before serving.
Enjoy.
What you need: a sponge or angel food cake; 1 package of berry flavoured jello, made according to package directions, and partly set; 1 package of vanilla instant pudding, made according to package directions; 4 -5 cups of fresh berries, (you can use all of one kind or a mixture); 500 ml of whipping cream, whipped; 1 can of whipped cream for decoration rosettes.
What you do: Cut cake into small pieces and line the bottom and sides of a trifle bowl. Pour half of jello over cake. Add 1/3 of berries. Pour remaining jello over berries. Set in fridge for 20 minutes until jello sets completely. Spread pudding over the jello mix. Reserve some berries for garnishing top, and add the rest to the bowl on top of pudding. Add the whipped cream. Spread evenly over all the berries. Use the can of whipped cream to make rosettes around the rim of the bowl. Use reserved berries to decorate. Cover with plastic wrap and refrigerate for an hour (or more) before serving.
Enjoy.
Hamburger Soup
What you need: 1 pagkage of lean ground beef - 500 gr; 1 meduim onion, chopped; 2-3 cloves garlic - minced (or a TBS of minced garlic from a jar); 3 carrots, peeled and sliced; 1/4 cup pot barley; 2 ribs celery - sliced; 4 potatoes, peeled and cut into bite sized peices; 1 large can of diced tomatoes; 1-2 tbs fresh herbs* of your choice, (parsley, thyme, bay leaf, cilantro, chervil are some fairly mild flavoured options. You don't want anything too strong). 1,or more, cups of any other vegetables you like, chopped (ie: green pepper, squash, mushrooms, zuchinni, frozen or canned corn, etc. You can add any or all according to your taste.) Salt and pepper to taste.
* if using dried herbs, cut the amount to 1/4 of fresh.
About 2 litres of liquid -- 8 cups water and 3 cubes (or packet)s of beef boullion, or 2 1 -litre tetra boxes of beef broth, or about 8 cups of homemade beef stock.
What you do: brown the beef in a large skillet. ( I actually sometimes make tiny hamburger patties, and brown those instead - just make as if you were doing hamburgers, only make 1/2 inch patties). Remove with a slotted spoon, and put into a stock pot or a slow cooker. Add chopped celery, onion and garlic to dripping in skillet and cook until just softened but not really browned. Add to soup pot. Add about 2 cups of water to the skillet. Stir well to pick up all the pan drippings. Add to soup pot along with your liquid of choice. Add barley and carrots. Add squash if using a hard variety. Bring up to a boil and reduce heat until barely simmering. Let cook for 30 minutes, then add potatoes, and any other vegetables. Cook for about an hour. Add salt and pepper to taste. Add tomatoes, and herbs, and let simmer for 20 minutes. Serve.
If using a slow cooker, let cook on high for 2 or 3 hours before adding potatoes and other vegetables. Add salt and pepper to taste. Add tomatoes, and herbs about an hour before serving time.
Can be served with biscuits, corn bread or crackers.
As always, enjoy!
* if using dried herbs, cut the amount to 1/4 of fresh.
About 2 litres of liquid -- 8 cups water and 3 cubes (or packet)s of beef boullion, or 2 1 -litre tetra boxes of beef broth, or about 8 cups of homemade beef stock.
What you do: brown the beef in a large skillet. ( I actually sometimes make tiny hamburger patties, and brown those instead - just make as if you were doing hamburgers, only make 1/2 inch patties). Remove with a slotted spoon, and put into a stock pot or a slow cooker. Add chopped celery, onion and garlic to dripping in skillet and cook until just softened but not really browned. Add to soup pot. Add about 2 cups of water to the skillet. Stir well to pick up all the pan drippings. Add to soup pot along with your liquid of choice. Add barley and carrots. Add squash if using a hard variety. Bring up to a boil and reduce heat until barely simmering. Let cook for 30 minutes, then add potatoes, and any other vegetables. Cook for about an hour. Add salt and pepper to taste. Add tomatoes, and herbs, and let simmer for 20 minutes. Serve.
If using a slow cooker, let cook on high for 2 or 3 hours before adding potatoes and other vegetables. Add salt and pepper to taste. Add tomatoes, and herbs about an hour before serving time.
Can be served with biscuits, corn bread or crackers.
As always, enjoy!
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