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!
Saturday, 19 May 2012
Peanut sauce - AKA Saté sauce
Peanut sauce is a very nice accompaniment to any meat dish, but I also have friends who like it spread on bread. We use it as one of our sauces for meat fondue, as well as for various dishes on a Rijst Tafel. which is an Indonesian buffet. When we have guests, I make a large batch, but divide into several bowls, labelled mild, medium, hot and incendiary. Peanut sauce is also very good served over cooked green beans, or with saté.
Once again, measurments are approximate.
You need :
1 kg jar of natural peanut butter - the kind which has nothing but peanuts in it.
1 jar - same size - of water,
1 small onion minced; 3 -4 cloves of garlic, minced; about 1/4 cup Ketjap, 2 Tbs lemon juice, 3-4 Tbs tomato ketchup, 1 and 1/2 Tbs each of laos amd corriander. Sambal oelek to taste.
In a heavy saucepan pour all the peanut butter, then fill the jar with water and pour about half the water into the pot. Use a wire wisk to blend well over med low heat. Add onion, garlic, spices, ketchup, lemon juice, and ketjap. Cook for 5 to 10 minutes, stirring constantly, and adding water as needed to make a consistancy like runny pudding. Add sambal. I start with about 1 Tbs, then remove a cup of sauce to a serving bowl. Add 1 Tbs sambal to the pot, stir well then take 1 cup out, and put into another serving bowl. Add 2 Tbs to the pot, and stir well, Take a cup out and put into a 3rd serving bowl. Add 2Tbs sambal to remaining sauce, then pour into last serving bowl, tasteing to see if it is hot enough - If Wil tastes, it he'll always say "not hot enough, yet".
Once again, measurments are approximate.
You need :
1 kg jar of natural peanut butter - the kind which has nothing but peanuts in it.
1 jar - same size - of water,
1 small onion minced; 3 -4 cloves of garlic, minced; about 1/4 cup Ketjap, 2 Tbs lemon juice, 3-4 Tbs tomato ketchup, 1 and 1/2 Tbs each of laos amd corriander. Sambal oelek to taste.
In a heavy saucepan pour all the peanut butter, then fill the jar with water and pour about half the water into the pot. Use a wire wisk to blend well over med low heat. Add onion, garlic, spices, ketchup, lemon juice, and ketjap. Cook for 5 to 10 minutes, stirring constantly, and adding water as needed to make a consistancy like runny pudding. Add sambal. I start with about 1 Tbs, then remove a cup of sauce to a serving bowl. Add 1 Tbs sambal to the pot, stir well then take 1 cup out, and put into another serving bowl. Add 2 Tbs to the pot, and stir well, Take a cup out and put into a 3rd serving bowl. Add 2Tbs sambal to remaining sauce, then pour into last serving bowl, tasteing to see if it is hot enough - If Wil tastes, it he'll always say "not hot enough, yet".
Beans Goreng
This simple vegetable dish goes great with a meat dish like Babi Kekap, Saté Beef, Indonesian Chicken or Rempah. It can also go on the buffet for Rijsttafel.
What you need -- 2 cups of warm peanut sauce, and 2 cups of hot cooked green beans.
What you do -- pour sauce over beans in a pretty serving dish, and serve. Now wasn't that easy!!!!!!!
What you need -- 2 cups of warm peanut sauce, and 2 cups of hot cooked green beans.
What you do -- pour sauce over beans in a pretty serving dish, and serve. Now wasn't that easy!!!!!!!
Rempah - Indonesian meat balls
These meat balls have a very special flavour, and go great for the main course of a dinner, or as appetisers, as well as being an important part of a Rijsttafel. They are not the same as Wil's Dutch Meat balls, which are almost baseball sized. I may be able to post that recipe later - if Wil lets me share his secrets. Meanwhile..........
What you need -- 500 gr lean (or extra lean) ground beef; 4 Tbs finely minced onion; 3 cloves garlic minced; 1 cup fine bread crumbs - (or pulsed instant rice for a gluten free version); 1/4 cup finely shredded coconut; 3 tbs coconut milk; 1 egg; 1 tsp each of ground coriander, and laos; 1/2 tsp each ground cumin; and curry powder; salt and pepper to taste. Oil to cook
What you do --- In a large mixing bowl, beat the egg. Add spices and mix well. Add meat, bread crumbs, and shredded coconut with liquid to make a good consistency for forming meat balls. Let sit for at least 15 minutes in fridge so flavours blend well. Form into small balls - 5cm diameter. Heat oil at medium high in a large skillet. Brown meatballs all over, then reduce heat and simmer until meat is well done, about 20m minutes. Add to your buffet, or serve with rice or noodles and vegetables.
What you need -- 500 gr lean (or extra lean) ground beef; 4 Tbs finely minced onion; 3 cloves garlic minced; 1 cup fine bread crumbs - (or pulsed instant rice for a gluten free version); 1/4 cup finely shredded coconut; 3 tbs coconut milk; 1 egg; 1 tsp each of ground coriander, and laos; 1/2 tsp each ground cumin; and curry powder; salt and pepper to taste. Oil to cook
What you do --- In a large mixing bowl, beat the egg. Add spices and mix well. Add meat, bread crumbs, and shredded coconut with liquid to make a good consistency for forming meat balls. Let sit for at least 15 minutes in fridge so flavours blend well. Form into small balls - 5cm diameter. Heat oil at medium high in a large skillet. Brown meatballs all over, then reduce heat and simmer until meat is well done, about 20m minutes. Add to your buffet, or serve with rice or noodles and vegetables.
Gado Gado - Indonesian vegetable platter
Gado Gado is a mixture with cooked and raw vegetables, kind of like a salad platter, with peanut sauce for dressing.
What you need -- 3 cups cooked tiny potatoes; 2 long English cucumbers, sliced; 3 tomatoes, cut into wedges, or 1 box of cherry tomatoes, whole; 1 small cabbage, steamed and cut into 12 wedges; 4 hard boiled eggs, cut into quarter wedges; 2 cups of peanut sauce; 2 cups of steamed bean sprouts.
What you do -- on a large serving platter, spread beansprouts. Arrange cabbage wedges, tomatoes, and cucumber slices in a decorative way. Garnish with egg wedges and pour peanut sauce all over*. Add to your buffet for Rijsttafel.
*As an option, you could put the sauce into a serving boat, and allow people to add their own. That way you can have several boats of sauces, with mild to hot versions.
What you need -- 3 cups cooked tiny potatoes; 2 long English cucumbers, sliced; 3 tomatoes, cut into wedges, or 1 box of cherry tomatoes, whole; 1 small cabbage, steamed and cut into 12 wedges; 4 hard boiled eggs, cut into quarter wedges; 2 cups of peanut sauce; 2 cups of steamed bean sprouts.
What you do -- on a large serving platter, spread beansprouts. Arrange cabbage wedges, tomatoes, and cucumber slices in a decorative way. Garnish with egg wedges and pour peanut sauce all over*. Add to your buffet for Rijsttafel.
*As an option, you could put the sauce into a serving boat, and allow people to add their own. That way you can have several boats of sauces, with mild to hot versions.
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