Thursday, 31 December 2015

Easy Classic Trifle

Everyone probably has their own 'family recipe' for the classic trifle! However, my family doesn't! My husband loooves trifle, this is my take on the classic trifle!
I used a 6 in 1 cake stand from Kmart which has a huuuuuge capacity!
This is a hit everytime I make it and there are never any leftovers! I find it not too sweet and quite light compared to some trifle's I have tasted. I use orange juice so it is kid friendly, but you could use Cointreau or any other type of liquor if you want for an 'adult' friendly dessert!
Serves 12 - 16
2 x packets Jam Rollettes (cut in half) 
1 x 820g tin Fruit Salad in Juice 
1/2 cup fresh orange juice (kid friendly) or Cointreau  
2 x pre-made Aeroplane Jelly as per instructions (I use red and green, but you could use any colour/flavour)
1 x batch thick vanilla custard ( with 60g sugar) or if you don't have a thermomix, you can buy the pre-made chilled custard or make custard from Custard Powder
1 x 600ml thickened cream (Speed 3 with butterfly until whipped and fluffy)
1 x punnet raspberries
1 x punnet blueberries
Approx. 100gm flaked almonds
**Pre-prepare a few hours/overnight beforehand - 2 x jelly as per instructions on packet, and custard to leave chilling in fridge.
**Pre-prepare just before assembly - whip thickened cream
1. Cut the Jam Rollettes in half and place at the bottom of the glass bowl.
 2. Pour the tinned fruit salad with juice over the jam rollettes and spread evenly.
 3. Pour orange juice evenly over the mixture.
4. Mush up 1 colour of the pre-prepared jelly with a fork, and spread an even layer in bowl.
5. Spread an even layer of custard in bowl.
6. Mush up the other colour of the pre-prepared jelly with a fork, and spread an even layer in bowl.

7. Spread whipped cream evenly over the mixture, and top evenly with raspberries, blueberries and flaked almonds.
You can serve immediately after assembly, but this is best served after a few hours/the day after so that all the layers sit and 'marinade' together - so this is great to bring to a party or to whip up beforehand for a dinner party.
I place the fruit evenly so that when serving, each scoop will get an even amount of fruit. I also add the flaked almonds on top for some crunch.

Sunday, 6 December 2015

Hummingbird Cake

I made this for dessert after a family lunch. It is a moist summery cake which is great for dessert or afternoon tea.
Hummingbird Cake Recipe:
I used:
  • 2 x frozen bananas instead of fresh ones
  • 1 x 440gm can of crushed pineapples
  • 1 teaspoon of cinnamon instead of the pumpkin spice
  • Rice Bran oil instead of sunflower oil
  • a Wilton 2D icing tip to frost the icing on
2 x frozen bananas
Bananas blitzed as per recipe
Baked @ 170 degrees for 1 hour (it took longer than the recipe, possibly due to my oven, or due to using frozen bananas)

Vanilla Fudge with Toasted Almonds

My work colleagues inform me that this is the best fudge that I have made so far!
Delectable Vanilla Fudge
 I made the fudge as per recipe. Whilst it was cooking, I dry roasted 1 1/2 cups slivered almonds in a frying pan on medium heat. Stir around the almonds until browned and you can smell the smokiness of them:
Once the fudge has finished cooking, after you add in the chocolate in the final step, add 1 cup of dry roasted almonds:
Mix 20 seconds/Speed 3/Reverse:
Pour and spread out into a square silicon baking pan and sprinkle/press in with a spatula the remaining 1/2 cup of almonds:
This is a fantastic base fudge recipe with or without additions. I have made this vanilla fudge with almonds twice in 2 days, and also made a chocolate mint slice fudge by using dark chocolate instead of white chocolate, and adding 10 mint slice biscuits (broken up by hand into quarters) mix 20 seconds/Speed 3.

Tuesday, 1 December 2015

Easy Carbonara Pasta Sauce (Non Thermomix Recipe)

This is another pasta sauce I've been making for many years and is a favourite with my immediate and extended family, so I make it for most family events as it is great for a side dish. It is also great to make for weekday dinners with leftovers for lunch/dinner the next day! This is super quick and easy and is one of those recipes I make if I can't think what else to make as it is always delicious!
Easy Carbonara Pasta
I always have bacon in the freezer, so I usually put anywhere from 250 to 500 grams in this recipe (depending on how meaty I feel like having it) - I chose 300 grams for the recipe below. You could also add chicken and fry it with the bacon, or even add leftover roast chicken to bulk it up.
I usually use penne or fettucine pasta's with this (depends what I feel like or what I have in the pantry!)
I make this in the frying pan (instead of Thermomix) as I loved bacon when it's fried and charred/smokey and it brings a depth of flavours with the garlic and onion - mmmmmm!!
1 tablespoon Rice Bran Oil
1 tablespoon minced garlic
1 x brown onion (diced)
Approx. 300 grams short cut bacon (cut into 1/2cm strips)
1 x 600ml bottle thickened cream
1 x handful of chopped fresh parsley or 1-2 teaspoons of dried parsley flakes
Salt and Pepper to taste
1 x handful of shredded parmesan cheese
(Optional) 1 tablespoon *Johnny's Garlic Spread and Seasoning
Easy Carbonara Pasta Sauce Ingredients
1. In a medium to large frying pan, heat the rice bran oil on high heat.
2. Add the minced garlic and fry till browned.
3. Add the diced onion and fry till browned.
4. Add the bacon strips and fry till browned/shrunken in size.
5. Add the thickened cream and turn to low heat and simmer for 10 minutes.
6. Add the parsley, salt and pepper, and Johnny's Garlic Spread and Seasoning (optional) and simmer on low until ready to serve.
Easy Carbonara Pasta Sauce simmering
7. Cook and stir through pasta and top with parmesan cheese.
Serve with any type of pasta and top with parmesan cheese
This sauce is perfect for 1 x standard 500gm packet of pasta. I made this to go with a (3 - 4 serving) batch of homemade penne pasta in my new Philips Pasta machine - soooo delicious!!!

*Note: Johnny's Garlic Spread and Seasoning is one of my favourite finds at Costco. I don't actually like it as a garlic bread spread (I prefer real garlic and butter), but it gives that something special when seasoning my pasta sauces and mashed potato.

Johnny's Garlic Spread and Seasoning