Who Wants Seconds?

IMBB15: English Trifle

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I was so pleased when I learned that the lovely and talented Elise from Simply Recipes would be hosting this month's IMBB event, IMBB15: Has My Blog Jelled?. Although I am not a fan of flavoured gelatin (whereas my husband subscribes to the "there's always room for Jello" school of thought), I do have a special place in my heart for a particular dessert that incorporates it.

We had wonderful neighbours when I was growing up; a young English family moved in next door when I was six years old, and became our favourite people ever in next to no time- still are, matter of fact. We lovingly refer to them as the short branch of our family (we're all over 5'8") and we've shared so many things over the years, from births to weddings, always with the accompanying get-together and communal nosh. One particular recipe that came from them, and was most always on the table at cookouts and summer fetes, was this particular English Trifle. Now, I know that there are just about as many recipes for Trifle as there are British families, and I'm sure they all look the business and are quite tasty, but I do happen to think this one is the one for you. The very best one. The one you should make.

That may sound a bit bold, but I can back it up. You see, you can posh this up or dumb it down (said with much affection, natch) as you see fit...as time and inclination allows...no matter the season. Make your own sponge or pound cake, or pick up a jelly roll at the store- even stale will do. Make the custard yourself, or use a mix from a box (not instant, please). Use fresh fruit in season, or frozen when you can't. Decorate the top with flowers and fresh fruit or, in desperate times, use jimmies or even M&Ms. The only substitution I cannot condone is Cool Whip for real whipped cream- please, just make the real thing. Also, a deep, straight-sided glass bowl is absolutely essential- don't proceed until you have one.

However you end up putting together your Trifle, it's sure to be a smashing success. A hit with kids and adults alike, you'll have a show-stopper on your hands with not much effort put in, all told.

ENGLISH TRIFLE

LADY FINGERS, POUND CAKE or JELLY ROLL, cut into small pieces
1 or 2 glugs SHERRY, optional
1 large or 2 small boxes RASPBERRY or STRAWBERRY FLAVOURED GELATIN
ASSORTED FRUIT: PEARS, PEACHES, RASPBERRIES, STRAWBERRIES, etc.
1 batch VANILLA CUSTARD* or 1 large box VANILLA PUDDING
2 cups HEAVY or WHIPPING CREAM
GARNISH: fresh FLOWERS and FRUIT or CANDY

N.B. I have not included specific amounts for the cake and fruit, because it depends on the size of the bowl you are using. The one I use is large and quite deep, so I use one whole pound cake and about 4 cups of fruit.

1. Arrange the cake on the bottom of the bowl, and pour over the sherry if using.
2. Prepare the flavoured gelatin, pour over the cake (it should just cover it), and chill to set.
3. Cut up the fruit and arrange it in a layer over the cake/gelatin base. If using fresh, reserve some for the garnish.
4. Prepare the custard and cool. Spread it over the fruit layer and chill.
5. About an hour before serving, beat the heavy or whipping cream until it holds a stiff peak and spread it over the custard layer.
6. Arrange your garnish of choice on top of the whipped cream, and present to your adoring fans with a flourish!

Please head on over to Elise's round-up of all the entries- she's done an incredible job of including everyone. There are so many tasty, creative, fantastic entries that you won't know what to try your hand at first!

*recipe will be added to post on Monday.

IMBB13: Black Bottom Cupcakes

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When Maki, of I was just really very hungry., announced that she would be the hostess with the mostess for this month's IMBB?, IMBB13: My Little Cupcake (or Muffin), I realized that I'd be able to make one of our family favourites that's going into the cookbook for my niece, which is always nice when you're trying to multi-task!

These cupcakes are fast to make, loved by adults and kids alike, and are perfect for little ones' birthday parties. I like them a bit larger and with more filling, so I end up with about 16, rather than 24 cupcakes. Of course, you can make them however you like best. You'll also get a slightly larger cupcake with the use of paper liners- again, it's all up to you.

Black Bottom Cupcakes
Makes 16-24 cupcakes


FOR THE FILLING:

1 cup CREAM CHEESE, softened
1 EGG, unbeaten
1/2 cup SUGAR
6 ounces CHOCOLATE CHIPS

FOR THE BATTER:

1 1/2 cups FLOUR
1 cup SUGAR
1/4 cup COCOA
1 teaspoon BAKING SODA
1/2 teaspoon SALT
1 cup WATER
1 cup OIL
1 tablespoon VINEGAR
1 teaspoon VANILLA

Preheat oven to 350 degrees F. Lightly butter muffin tins (or fill with liners) and set aside.

Beat together the cream cheese, egg and sugar. Stir in the chocolate chips and set aside.

In a separate bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar and vanilla, and beat until well combined.

Depending on the size cupcakes you'd like, fill cups 1/3-1/2 full with batter, and top with 1 generous spoonful of cream cheese mixture.

Bake for 30 minutes.

IMBB 11: Puy Lentil Salad with Feta Cheese

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I decided that for my first foray into the wonder that is IMBB, this time hosted by Cathy over at My Little Kitchen, I would put together a refreshing, post-holiday lunch salad. After three weeks of house guests, with almost non-stop cooking, baking, snacking and general over-indulging, the thought of eating something clean and crisp was a bit of a relief.

It's a simple sort of salad really, and one with common enough ingredients that it's easy to throw together when the mood strikes. While it certainly packs a nutritional wallop as is, you could serve it on a bed of greens if you really wanted to feel virtuous and balanced.

Puy Lentil Salad with Feta Cheese

100g puy lentils
1 bay leaf
150g green beans, trimmed and sliced in fourths
1 carrot, peeled and diced
1 stick celery, diced
2 tbsp. fresh cilantro, roughly chopped
1 small red onion, chopped
75g feta, crumbled
2 tbsp. toasted sesame oil
1 tbsp. rice vinegar
sea salt and freshly ground black pepper

1. Place the lentils in a saucepan with the bay leaf and 250ml of water. Bring to a boil, cover, lower the heat and simmer for about 20 minutes, or until the lentils are tender. Discard the bay leaf, drain the lentils, and leave them to cool.

2. While the lentils are cooking, chop the beans, carrot and celery. Put them in a steamer for about 10 minutes or blanch them in boiling water for about 1 minute- they should be crisp, crunchy and bright in colour.

3. Toss all of the cooked ingredients, along with the cilantro, onion, and feta, in a medium-sized bowl. Whisk together the sesame oil and rice vinegar and dress the salad. Season with salt and pepper to taste.

Serves 2 as a main dish or 4 as a starter.