There is nothing like a bit of Christmas cooking to get you into the Christmas spirit and after out Inspire Christmas class I had to start thinking about my own Christmas cooking.
I always like to host an Xmas open morning tea for friends to drop in to – I had to make the Devil of a Cookbook 30 Sec Fruit Cake & one for a friend (It is a tradition I give him this Xmas cake every year now) Anyway for some unknown reason I managed to mess up the recipe that only has 3 ingredients!! I realised I had added too much flour & decided to add in some brandy & I always add some almonds in place of some of the fruit. Anyway I had so many compliments from guests asking for the recipe I had to admit it was a kind of made up/ mish mashed recipe 🙂
Must have awesome plates for any celebration 🙂
I had to make my friend Kel’s Speculaas Dutch spice biscuits – there is a recipe in the Devil of Cookbook too but here is Kel’s recipe if you would like to try them.
I also did some Christmas cooking with my friend Nat, we made a flat pack gingerbread house for Nat to take interstate to assemble with her family close to Christmas. We made the most delicious terrine from the festive flavour cookbook & Christmas puddings – (they make ALOT!!)
We made this delicious trifle at our recent INSPIRE Christmas cooking class
INSPIRED TRIFLE IDEAS:
This is a favourite recipe my friend’s Mum used to make for us. The original recipe used 2 packets of port wine jelly instead of using the cherry “juice” to make the jelly.
You may also like to add cherry liqueur to the jelly 🙂
There are so many different combos for a trifle, use any kind of fruit – fresh figs, pomegranate seeds, passionfruit, mango, berries, kiwi fruit, then make a jelly to go, with that fruit even a wine or sparkling wine jelly.
Match it with your style cake a plain sponge, or try chocolate, orange or pistachio.
Then flavour your custard to match or use a lemon or lime curd for something different.
Top with fresh whipped cream & something for a bit of crunch your favourite nuts, biscuits, toasted coconut, chocolate.
The orginal recipe was one that my friends Mum made for us when were young - then we started having it for our family Christmas!
Black Forest Trifle
1 chocolate cake or chocolate sponge
1 x 600g jar morello cherries, keep the liquid
2 teaspoons gelatine power
100g flaked almonds, lightly toasted or coconut flakes
50g dark chocolate, or to taste
100g Corn Flour
150g dark chocolate, good quality (add more to taste)
150g sugar, or to taste
2 teaspoons vanilla extract
40g unsalted butter
Black Forest Trifle
Heat 100g of the liquid from the cherry jar for 3 mins/100 degrees/speed 1, add the gelatin & mix for 5 secs/speed 5.
Add the rest of the liquid & mix for another secs speed 5.
Using a strainer pour into your chosen glass trifle container or individual glasses (8).
You can either add the cherries now & place into the fridge to set or place the cake in to soak up the cherry jelly & place the cherries on top & into the fridge to set. In a clean TM bowl whip your cream with the butterfly around 20 - 30 secs /speed 3.5-Time will vary depending on how fresh your cream is. Place the cream to one side & without needing to clean the bowl, place all the custard ingredients to the bowl. Cook for 15 mins 90 degrees speed 4 or until thick.
Pour the chocolate custard on top of the cherry jelly & cake. Place into the fridge. Once it has cooled completely spread the top of the custard with cream & sprinkle with almonds & grated dark chocolate & or toasted coconut flakes & fresh cherries. Can be made the day before, although the cream is best done on the day of serving.
I like to use the sponge cake from the Devil of a Cookbook replacing use 40g of cornflour with cocoa powder.
Strawberry & Rosewater Sorbet for Cocktails/Mocktails
Author: Arwen Genge
Recipe type: Drinks
Strawberry & Rosewater Sorbet for Cocktails/Mocktails Delicious as a sorbet or a drink
1 lemon flesh only
100g water, optional
20g rosewater, or to taste
sparkling wine or soda water to serve
Place sugar & zest into TM bowl & chop for 10 secs speed 10.
Add strawberries & lemon. Chop for 5 secs speed 7. Add the ice & rose water, chop for 1min 30 secs on speed 10 stiring with the spatula if needed. You may need to add the water to keep the sorbet mixture moving around..
Transfer to a Thermoserver & serve imediately or freeze into ice cube trays for later.
To make the cocktail/mocktail place a generous scoup of the sorbet (or a couple of the frozen ice cubes of sorbet into a cocktail or champagne glass top with sparling wine or soda water.
Or I have been told that vodka (to taste) with the soda water & sorbet is great too!!
Place leftover sorbet into icy pole makers for a quick delicious snack for the kids. Or place leftovers into ice cube trays keep them for another day of cocktails/mocktails or chop them up again in the Thermomix before serving, you may need to add a bit of liquid to help keep them moving in the TM bowl. Suitable to make in the Thermomix Model 5 & TM31 too.