dessert

Dec 012012
 

Alternative Christmas Trifle Recipe

Where I grew up the Christmas menu was (and probably still is):

  • Prawn Cocktail
  • Turkey and Trimmings
  • Trifle

The trifle was always ‘home made’ from a selection of ingredients including; a tin of peaches, jelly, UHT spray foam, and the obligatory silver balls!  I was never a fan of this trifle but I’m all grown up now and found a version that suits my taste.  Why not try it yourself and see what you think.

*Health warning – you will have to clean out the hen shed to burn up all the calories this contains*

Cranberry and Chocolate Trifle

This is a pleasure to look at as well as eat so make sure you make it in a deep glass bowl, to show of the layers of brown, white and ruby red.

Prepare everything 48 hours in advance to allow the sugary chocolate to become gooey and sticky and begin to soak into the layers of creamy cranberry.

  • 250g grated dark chocolate (55-70% cocoa)
  • 250g fresh wholemeal breadcrumbs
  • 200g unrefined demerara sugar
  • 2tbsp sieved cocoa
  • 1tbsp coffee granules
  • 600ml fresh double cream 
  • 300ml fresh single cream
  • 200ml crème fraiche
  • 250g jar of luxury cranberry sauce
  • a handful of dried cranberries

In a bowl combine 200g of the grated chocolate with the breadcrumbs, sugar, cocoa and coffee.  Stir well.  Whisk together the double and single cream until thick, but not stiff, then fold in the crème fraiche.

In a large glass bowl, place a third of the chocolate breadcrumbs in a level layer.  Top with a third of the cream and smooth it over.  Carefully add half of the jar of cranberry sauce, ensuring it is evenly distributed over the cream.  Continue to layer in the same manner: chocolate breadcrumbs, cream, then cranberry sauce, finishing with a layer of cream.  Cover and put in fridge for 48 hours.

Take out of fridge and sprinkle with silver balls (only kidding) grated chocolate and dried cranberries over the top.  Serve in small portions as this trifle is extremely rich.

 

Enjoy  :0)

 

 

 December 1, 2012  post archive, recipe Tagged with: , , , ,
Jul 262012
 
cassis

Things to make with seasonal excess produce 

Its summer here on the smallholding, and this is a time of plenty.  Fruit and vegetables are ripening and the chickens are at peak egg laying capacity.  Unfortunately this is when many of our farm gate customers are on holiday and we don’t like to waste anything, so when we have too much we have a range of  things we do to use up the excess or preserve for later.  Here are some of our favourite seasonal recipes:

Egg Mayonnaise

free range egg

Ingredients:

  • 2 free range egg yolks 
  • 1 whole free range egg
  • 2.5ml./half teaspoon of dijon mustard
  • 2.5ml./half teaspoon of salt
  • 1.25ml./quarter teaspoon pepper
  • 300ml./10 fl. oz. light oil (I prefer a vegetable and olive oil blend)
  • 15ml./1 tablespoon lemon juice
  • 15ml./1 tablespoon white balsamic vinegar
  • 1 garlic clove crushed

If possible have all the ingredients at room temperature, as eggs taken straight from the fridge tend to curdle.  I use a blender to make my mayo, and start by cracking the whole egg into the blender.  Add the egg yolks, mustard, salt and pepper and beat on a low setting until they become creamy in colour.  Gradually beat in half the oil, drop by drop, until the sauce is thick and shiny.  Beat in the lemon juice, then the remaining oil, then the vinegar.  If you want to thin the mayo, add some more lemon juice, a little single cream or 15-30 ml./1-2 tablespoons of hot water.

Thick mayo may be stored in an airtight container in the fridge for about two weeks.

Tip: if the mayo does curdle, beat another egg yolk in a clean bowl and beat in the curdled mixture a teaspoon at a time.

Makes about 350 ml./12 fl. oz.

Goes well with some (freshly dug) cold potato salad. 

Here’s a link to a blog about 30 things you can do with egg shells. 

Blackcurrants

fruit jam

You can’t beat Blackcurrant jam on your porridge. Here is a link to a recipe.

A French WWoofer recently made us a Tarte Au Cassis which was delicious.  Here is a link to the recipe.
blackcurrant tart

You also can’t beat blackcurrant vodka for a sore throat.  Click here for a link to an alcoholic recipe, or here for a non alcoholic recipe.

Courgettes

Try this courgette lemon cake recipe.

 

Sloes

What to do with the left over sloes from sloe gin. 

 

Elderberry 

Recipe for cordial syrup.

 

Bramble or Blackberry 

Blackberry

Make bramble or blackberry oxymel to keep colds at bay in the Winter. Put 200g of blackberries in a jar covered with cider vinegar for 10 days.  Shake occasionally. Strain through muslin. Pour into sterilised bottle and store in the fridge. Put 2 tsps into boiling water. Add honey to taste.

Runner Beans

Here’s a link to making chutney with runner beans.

Onions

It’s harvest time – If you’ve got loads of onions, chop them up and freeze them in a container. They last for months.

Beeswax

I like me you were lucky enough to take some honey from your bees before autumn, then you will probably have some beeswax cappings left over from your frame of honey.  This can be used to make a range of things from furniture polish to hand lotion.  Click here for a link on how to make hand lotion, you can get your ingredients here (including wax balls if you are not a beekeeeper) to make the lotion. Put up into suitable containers and store in a fridge. Shelf life is about one month.  Here is another link which claims to last for up to 6 months.

“One benefit of using natural emollients over synthetic chemical emollients is that the industrial processes used to create synthetic emollients often destroy beneficial elements of the base material, and may require the addition of carcinogenic catalysts.”

Quote source

Sep 082011
 
green hazel nut

I love this time of year on the smallholding.

When there are lots of free wild food to eat, pickle, and add to desserts.

wild autumn raspberries

 

 

 

 

 

 

 

 

 

Check out my blog called ‘Too Much Of a Good Thing’  for tips and recipes on using up some of natures harvest.

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