Gluten Free Option

Traditional Trifle

 

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Traditional Trifle

Trifle as my mother and grandmother used to make.

Category: Christmas, Dessert
Style: Australian, Christmas, English
Keyword: Custard, Gluten Free Option, Swiss Roll
Quantity: 8
Author: sbaskitchen
Ingredients
FOR THE SWISS ROLL
  • 2 eggs
  • cream
  • ¾ cup sugar
  • 1 cup self raising flour
  • pinch salt
  • caster sugar to sprinkle
  • 1/2 cup Plum and Raspberry Jam
FOR THE CUSTARD
  • 300 ml pure cream
  • 300 ml full cream milk
  • 6 egg yolks
  • 3 tsp cornflour
  • 1/4 cup caster sugar
  • 1 tsp vanilla bean paste or extract
FOR THE WHIPPED CREAM
  • 200 ml whipping cream
  • 1 1/2 tbsp icing sugar
  • 1 tsp vanilla bean paste or extract
TO FINISH
  • 1 can/jar of peach slices in juice
  • 2 tbsp juice/syrup from peaches
  • 2 tsp sweet sherry
  • 2 Kiwi fruit, peeled halved and sliced
  • 1 packet of Raspberry Jelly, prepared as per instructions, and set
Instructions
FOR SWISS ROLL (Make in advance, preferably one or two days prior)

  1. Preheat oven to 180˚C (fan).

  2. LIne a Swiss roll tin with baking paper, and then grease the paper well with butter or spray with canola spray.

  3. Break eggs into a cup, fill with cream and pour into a medium mixing bowl.

  4. Add sugar and beat with a fork or hand whisk until creamy.

  5. Add flour and salt, and stir to combine.

  6. Pour Cream Cake mixture into prepared Swiss roll tin, and bake 15-20 minutes, or until golden.

  7. Meanwhile lay a clean tea towel on the bench and sprinkle with caster sugar.
  8. When cake is done, turn it out onto the prepared tea towel, and using the short end, roll into a scroll (the tea towel will be rolled up inside the cake).

  9. Allow to sit for five minutes, unroll and quickly and carefully spread with the jam. Roll up again, without the tea towel, and place on a cake rack to cool. (Don't worry if the cake cracks.)

FOR THE CUSTARD
  1. Using a whisk, beat the egg yolks, sugar and cornflour together in a medium bowl
  2. Combine milk, cream and vanilla bean paste in a medium saucepan; bring to just under a simmer (when the bubbles start to form on the top). Remove from heat; gradually whisk milk mixture into egg mixture.
  3. Return the mixture to the pan, stir over a low heat, without boiling, until the custard thickens and coats the back of a metal spoon.
  4. Place a piece of plastic wrap over the surface of the custard, to prevent a skin forming, and set aside to cool slightly.
FOR THE WHIPPED CREAM
  1. Whip the cream with the icing sugar and vanilla bean paste to soft peaks.
TO FINISH

  1. Select a clear glass bowl, so that once you have layered the trifle, all the layers, and the swirls of the roll, are visible.

  2. Cut the Swiss roll into 1.5 cm thick slices and arrange in the base of the trifle bowl (I used approximately ⅔ of the roll, bringing it about ⅓ of the way up the side of the bowl).

  3. Mix the sherry and peach juice/syrup together in a glass, and drizzle over the cake.

  4. Pour the custard over the cake, and give a little shake to allow the layers to settle.
  5. Place in the refrigerator to chill.

  6. Drain the peaches.

  7. Chop the jelly.

  8. Spread the cream over the top of the custard.

  9. Arrange the peach and Kiwi fruit slices, alternatively, around the edge of the bowl.

  10. Arrange the chopped jelly in the centre of the fruit.
  11. Cover and refrigerate until ready to serve.
Notes
  • If serving as a buffet of desserts, there will be more than enough for at least 12 - 15!
  • This trifle is finished as my mother always did, with fruit and jelly on top.  Nana only did crushed jelly, a little in the centre and a little around the edge of the bowl.
  • To make gluten free, simply substitute in gluten free flour for the traditional flour, and check that all other ingredients that you are using are gluten free.
  • Baking times may vary, as ovens do!
  • I don't give prep times, or say how long it takes to make a dish any more, as we all work differently and I find them to be misleading!
  • I like to use the peaches in juice rather than syrup, they are generally clingstone peaches, but if you preserve your own, they will work beautifully as well.
  • I set my jelly in a glass lidded jar, it takes up less room in the fridge, and if you are taking the trifle to a celebration and it needs to be stored, I make  up to, and including, the custard layer.  Then finish it off with the cream, fruit and jelly on the day.

 

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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

My Little Kitchen Desk

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A few years ago, for my birthday, I asked Gary to find me a little desk, I initially wanted to have it on the front porch, where I liked to sit on warm mornings.  He went in search of, and found, a cute, old, school desk, it was a little tall and painted mission brown, but I still loved it.  He immediately cut a wee portion off the legs to make it the correct height, it was put in place, still brown, but it fitted and really didn’t look out of place, but I never really used it.

My little brown desk on the front porch…

A few months ago I decided that I wanted to move it into the kitchen, a place where I could make notes as I worked on recipes, or other kitchen jobs.  We found some paint in the shed, and Gary got to work sanding it back and giving it a paint of antique white.   It looks fabulous!  It has a little bottle that sits snugly in the ink well hole, where I can place a single flower from the garden.  It makes me smile.

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Never Say Never!

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I work with kids, now that’s something I thought I would NEVER say! Me working with kids – nup, my sister, Jan, was the teacher, not me!

Well, somehow that has changed a little, and, every now and then I work with kids in the kitchen. This Halloween morning we cooked together again – I’m pretty sure that you can guess what the theme was for that day…  Yes, Halloween….

It’s all about Halloween…

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Thai Flavoured Pumpkin and Pork Rissoles

 

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Thai Flavoured Pumpkin & Pork Rissoles

A slight variation on my Thai Flavoured Pork Rissoles, created for a kids Halloween event. See notes below for Gluten Free Option.

Category: Barbeque, BBQ, Light Lunch, Light Main
Style: Aisan
Keyword: Pork, Pumpkin
Quantity: 24 rissoles (patties)
Author: sbaskitchen
Ingredients
  • 1 kg pork mince
  • 500 g pumpkin, grated
  • 2 onions, finely chopped
  • 2 french shallots, finely chopped
  • 1 egg
  • 2 cloves garlic, crushed, or finely chopped)
  • 2 tbs fish sauce
  • 2 tbs soy sauce
  • 2 tbs chilli sauce
  • ½ cup dry bread crumbs
  • A handful of coriander leaves, finely chopped
  • 3 cm piece fresh ginger, finely grated or chopped
  • Zest of 1 lime
  • 3 Kaffir lime leaves, finely chopped
  • 1 tsp sea salt flakes
  • ½ tsp coarse ground black pepper
Instructions
  1. Place all the ingredients in a bowl.

  2. Using clean hands, mix until well combined.

  3. Take approximately ½ cup of the mixture and roll into a ball, then flatten slightly.
  4. Heat the BBQ to medium heat.

  5. Cook rissoles for 3–4 minutes each side, until golden brown and cooked through.

Notes
  • Alternatively you could heat a little oil in frying pan and cook 3–4 minutes each side, until golden brown and cooked through.
  • Gluten Free Option
    • Use gluten free breadcrumbs
    • Ensure that the sauces used are gluten free.

 

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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

Tomato Galette (Galette aux tomates)

 

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Tomato Galette (Galette aux tomates)
Prep Time
30 mins
Cook Time
45 mins
Resting time
20 mins
Total Time
1 hr 35 mins
 

The perfect way to showcase heirloom tomatoes when in season. This is a true summer tart!

Quantity: 1 25cm/10" galette (serves 4-6)
Author: sbaskitchen
Ingredients
  • 750 g heirloom tomatoes different colours and sizes, if you can get them
  • 350 g shortcrust pastry
  • 150 g soft cheese
  • 25 g Parmesan cheese freshly grated
  • 1 clove garlic crushed, or finely chopped
  • 1 tbsp finely chopped basil
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely sliced shallot
  • Sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil.
  • 1 egg for egg wash
  • Small basil leaves to garnish.
Instructions

  1. Line a tray with paper towel or a tea towel.

  2. Thickly slice the tomatoes( 6-7mm/1/4” thick) and lay in a single layer on the paper towel or a tea towel.

  3. Line a baking tray or pizza try with baking paper.
  4. Roll pastry out to a 30cm/12” circle and carefully lay on the prepared baking tray. Place into the refrigerator for 20 minutes to rest.
  5. Combine soft cheese, parmesan, garlic, basil together and season with salt and pepper.
  6. Preheat oven to 210˚C/420˚F.
  7. Remove the pastry from the refrigerator and spread the cream cheese mixture over the base, leaving a space of 3-4cm/ 1-11/2” around the edge.
  8. Lay the tomato slices in overlapping concentric circles, starting from the outer edge of the cheese layer, until you have used all of the tomatoes.
  9. Sprinkle with the finely sliced shallots, a little salt and freshly ground black pepper and then carefully turn the uncovered edges up over the outer edge of the tomatoes.
  10. Brush pastry with egg wash and bake in pre-heated oven for 35 - 45 minutes, until golden and the tomatoes have caramelised.
  11. Remove from the oven and allow too cool a little before serving.
  12. Garnish with fresh basil leaves and serve warm, or at room temperature, with lightly dressed salad greens.
Notes
  • Laying the sliced tomatoes on the paper towel and leaving them uncovered, removes excess moisture and reduces the risk of a soggy galette and helps the tomatoes caramelise.
  • For the soft cheese you could use, chévre, mascarpone, quark, whipped cottage cheese, marinated feta, ricotta, etc.
  • Feel free to use fresh herbs of your choice. You could even add a sprinkling of fresh chilli if it’s your thing.
  • You can purchase soft cheese with garlic and herbs at the supermarket, which also works perfectly in this recipe.
  • You could use a sheet of frozen pastry.

 

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