[MitzaLizalor]

Originally Posted by KerryYoung

I have many recipes

Well, I sometimes include a recipe. This one for rose trifle has always been popular.

Vodka Trifle

.70cl rose vodka
.some blue jelly
.stale cake, diced
.custard
.whipped cream
.assorted fruit to taste, diced
.crystallised rose petals
.hundreds & thousands (blue) (optional)

. Place cake into a bowl
. Add the vodka
. Add the fruit, jelly and custard
. Top with whipped cream
. Sprinkle the hundreds & thousands (optional)
. Garnish with crystallised rose petals

Otherwise, in an appropriate context, we discussed icing patterns a little while ago. You can pick up that thread here:

https://www.landoverbaptist.net/showthread.php?p=1263367#post1263367

[KerryYoung]

Well, I sometimes include a recipe. This one for rose trifle has always been popular.

Vodka Trifle

.70cl rose vodka
.some blue jelly
.stale cake, diced
.custard
.whipped cream
.assorted fruit to taste, diced
.crystallised rose petals
.hundreds & thousands (blue) (optional)

. Place cake into a bowl
. Add the vodka
. Add the fruit, jelly and custard
. Top with whipped cream
. Sprinkle the hundreds & thousands (optional)
. Garnish with crystallised rose petals

Otherwise, in an appropriate context, we discussed icing patterns a little while ago. You can pick up that thread here:

https://www.landoverbaptist.net/showthread.php?p=1263367#post1263367[/QUOTE]


Thank you so much for that, I am going to ask if I may have the lemon drizzle recipe later and will post that here, hope I can make it as well as she can.


I am cooking for my husband and some of his friends at the weekend, would it be ok if I did your trifle for dessert?

[MitzaLizalor]

Oh, yes - of course. It may be that your owner would like less pink. There is an aniseed variant using aniseed (black) absinthe which is nice with vanilla ice cream. Perhaps in this weather crème fraîche would be better but I've never tried it and don't think it would go very well with aniseed.

If you can find caraway vodka, that would be nice perhaps decorated with a small amount of dried chilli. This might sound odd, it is delicious though, make the base as a blue cheese cheesecake and build it up from there with cream and berry pulp, you can even top it off with thick sweet vinegar. But if he's OK with the pink, serve it just as it is.

ALTERNATIVE IF HE DOESN'T LIKE PINK

1. BLUE CHEESE CHEESECAKE AS THE BASE


2. BERRY-THEMED LAYER

this was the best graphic I found at short notice (or
use berry pulp / black cherries) & for a single serve
pack some cheesecake underneath it first - in bowl.

3. BALSAMIC VINEGAR OF MODENA

[KerryYoung]

Thank you so much, they look amazing!

Very nervous about the weekend, appreciate your prayers, I am sure it will go well, but still got those nerves.

[Roland]

Originally Posted by KerryYoung

Thank you so much for that, I am going to ask if I may have the lemon drizzle recipe later and will post that here, hope I can make it as well as she can.


I am cooking for my husband and some of his friends at the weekend, would it be ok if I did your trifle for dessert?

As this is not my place I will stay low on the pasta recipes for a bit. You mentioned the citrus tastes for a bit. And I am pretty sure the people you are cooking for like their red meats. Maybe this can give you some inspiration? It seems pretty easy and besides the tasters not approving the citrus taste it looks pretty good:

[KerryYoung]

Originally Posted by Roland

As this is not my place I will stay low on the pasta recipes for a bit. You mentioned the citrus tastes for a bit. And I am pretty sure the people you are cooking for like their red meats. Maybe this can give you some inspiration? It seems pretty easy and besides the tasters not approving the citrus taste it looks pretty good:

Thank you so much Sir. That looks amazing, I love the idea of doing steak for them but not sure if my budget will stretch.

Definitely tempted to that sort of route but may struggle to get that pepper over here.

[Roland]

Originally Posted by KerryYoung

[...]not sure if my budget will stretch.

Definitely tempted to that sort of route but may struggle to get that pepper over here.

Budget is an issue here too. Getting the ingredients like pepper is not. What ingredients do you miss? Maybe this forum can help out.


With a bit of luck the ladies over here will allow me to post a pasta recipe.Those recipes are in general well received and not that expensive.

[KerryYoung]

Still getting used to being given a budget to work with at all lol, everyday is a school day.

Something pasta based had been my first thought, but that steak looked so good and i am sure it would please the men and their sons.

[Roland]

Originally Posted by KerryYoung

Still getting used to being given a budget to work with at all lol, everyday is a school day.

Something pasta based had been my first thought, but that steak looked so good and i am sure it would please the men and their sons.

Some here are still interested in your recipes. Would you care to share one of those?

[KerryYoung]

This is a favourite off my husband and son particularly. Sadly I am not keen on sweet potato, but they love it so I am happy to go with it.

21 Ingredients
6 Method Steps

2 tbsp extra virgin olive oil

1/4 cup fresh sage leaves

600g lean beef mince

1 brown onion, halved, sliced

2 garlic cloves, crushed

Large pinch of ground cloves

1 large zucchini, chopped

1 red capsicum, cut into 1cm dice

2 tbsp plain flour

1 tbsp tomato paste

2 cups Massel beef stock

1 tbsp soy sauce

2 tsp brown sugar

1 tbsp chopped fresh thyme leaves

1/4 cup chopped fresh basil leaves

Extra 1 tbsp chopped fresh sage leaves

800g orange sweet potato, peeled, chopped
Maple Pecan Topping

1 cup pecans

2 tbsp brown sugar

1/4 tsp ground cinnamon

1 tbsp maple syrup

Select all ingredients
ADD TO SHOPPING LISTCOLES | SHOP NOW
Step 1
Preheat oven to 200°C/180°C fan-forced. Heat oil
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
OK, GOT IT
in a large, deep frying pan over medium-high heat. Add sage leaves in 2 batches. Cook for 1 minute or until crisp. Using a slotted spoon, transfer to paper towel to drain. Set aside.
Step 2
Add mince to pan. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add onion, garlic and cloves. Cook for 3 minutes or until onion just softens. Add zucchini and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender.
Step 3
Add flour. Cook, stirring, for 2 minutes. Add paste, stock, soy sauce and sugar. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until mixture bubbles and thickens. Season. Stir in thyme, basil and extra sage. Cool 10 minutes.
Step 4
Meanwhile, place sweet potato and 1 tablespoon of water in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 6 minutes or until tender. Drain. Roughly mash. Season with salt and pepper.
Step 5
Make Maple Pecan Topping Combine pecans, sugar, cinnamon and maple syrup in a bowl. Season with salt and pepper.
Step 6
Transfer mince mixture to a 6cm-deep (8-cup-capacity) baking dish. Top with mash and pecan topping. Bake for 20 minutes or until pecans are caramelised. Stand for 10 minutes. Serve topped with crispy sage.

[Roland]

Originally Posted by KerryYoung

This is a favourite off my husband and son particularly. Sadly I am not keen on sweet potato, but they love it so I am happy to go with it.[...]

Copy pasting some random recipe? Not even cleaning it up to make it seem your own?

[KerryYoung]

I apologise, you are correct that I cut and pasted but it is not a random recipe, rather one that we use regularly.

I accept that I went for an easy shortcut and that was in error, let me try again.

Alternatively is it just the fact that I use some recipes from the internet that is the issue and the expectation is for more original recipes?

Thank you for your guidance.

[Joanna Lytton-Vasey]

Originally Posted by Roland

Budget is an issue here too. Getting the ingredients like pepper is not. What ingredients do you miss? Maybe this forum can help out.

Pay no attention, Roland. In London, Sichuan peppercorns are readily available to anyone with the brains to know where Sichuan is and enter the appropriate grocery store.

[KerryYoung]

Originally Posted by Joanna Lytton-Vasey

Pay no attention, Roland. In London, Sichuan peppercorns are readily available to anyone with the brains to know where Sichuan is and enter the appropriate grocery store.

Indeed you are correct Joanna, I should have consulted Google before posting. I had never seen it before but apparently it is available in supermarkets here.

[Isabella White]

Originally Posted by KerryYoung

This is a favourite off my husband and son particularly. Sadly I am not keen on sweet potato, but they love it so I am happy to go with it.

21 Ingredients
6 Method Steps

2 tbsp extra virgin olive oil

1/4 cup fresh sage leaves

600g lean beef mince

1 brown onion, halved, sliced

2 garlic cloves, crushed

Large pinch of ground cloves

1 large zucchini, chopped

1 red capsicum, cut into 1cm dice

2 tbsp plain flour

1 tbsp tomato paste

2 cups Massel beef stock

1 tbsp soy sauce

2 tsp brown sugar

1 tbsp chopped fresh thyme leaves

1/4 cup chopped fresh basil leaves

Extra 1 tbsp chopped fresh sage leaves

800g orange sweet potato, peeled, chopped
Maple Pecan Topping

1 cup pecans

2 tbsp brown sugar

1/4 tsp ground cinnamon

1 tbsp maple syrup

Select all ingredients
ADD TO SHOPPING LISTCOLES | SHOP NOW
Step 1
Preheat oven to 200°C/180°C fan-forced. Heat oil
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
OK, GOT IT
in a large, deep frying pan over medium-high heat. Add sage leaves in 2 batches. Cook for 1 minute or until crisp. Using a slotted spoon, transfer to paper towel to drain. Set aside.
Step 2
Add mince to pan. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add onion, garlic and cloves. Cook for 3 minutes or until onion just softens. Add zucchini and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender.
Step 3
Add flour. Cook, stirring, for 2 minutes. Add paste, stock, soy sauce and sugar. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until mixture bubbles and thickens. Season. Stir in thyme, basil and extra sage. Cool 10 minutes.
Step 4
Meanwhile, place sweet potato and 1 tablespoon of water in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 6 minutes or until tender. Drain. Roughly mash. Season with salt and pepper.
Step 5
Make Maple Pecan Topping Combine pecans, sugar, cinnamon and maple syrup in a bowl. Season with salt and pepper.
Step 6
Transfer mince mixture to a 6cm-deep (8-cup-capacity) baking dish. Top with mash and pecan topping. Bake for 20 minutes or until pecans are caramelised. Stand for 10 minutes. Serve topped with crispy sage.

Oh, my! That does sound delicious, dear Miss Kerry, and I do thank you for sharing this with us. I must say, I am particularly impressed by the maple syrup and pecans atop the mixture of garlic, minced beef, tomato, zucchini, sage and soy sauce. Goodness; I must make this sometime for the girls at my Wednesday Afternoon McGill Street Ladies' Bible Study, Prayer Meeting and Tea & Social. Sister Hortense will swoon over this! Now, is this dish sometimes enveloped in decorative pate a choux cases?

[Basilissa]

Originally Posted by Isabella White

Oh, my! That does sound delicious, dear Miss Kerry, and I do thank you for sharing this with us. I must say, I am particularly impressed by the maple syrup and pecans atop the mixture of garlic, minced beef, tomato, zucchini, sage and soy sauce.

I must admit, that bit seemed a bit excessive to me (especially with the 2 tsp and then 2 tbsp of brown sugar listed separately). And garlic with sweet potato?.... That sounds like an interesting combination although I'm not willing to experiment with it in my kitchen!

I would also like to know what kind of capsicum is suited best for this recipe?... I'm sure Roland would like it to be Naga Morich. I still have a few ghost peppers left from the last growing season. Would these be appropriate to use in this recipe?

[Roland]

Originally Posted by Basilissa

[...]
I would also like to know what kind of capsicum is suited best for this recipe?... I'm sure Roland would like it to be Naga Morich. I still have a few ghost peppers left from the last growing season. Would these be appropriate to use in this recipe?

I am not sure about that recipe but it looks like something I would eat. Given that all is cooked in an appropriate order and not ended up into some soggy mush.


As for the capsicum, there is a simple solution. If you want sweet with a bite: Carolina Reaper from Caramelz is a quick fix. It is sweet, caramelized and those Carolina reapers have a pleasant heat. And for those ghost peppers, I just toss them in any dish that can have them. I just make sure I don´t have my brother and his family over, they squirm over just about anything.



Picture of a Carolina reaper, not to scale.

[Isabella White]

Originally Posted by Basilissa

I still have a few ghost peppers left from the last growing season. Would these be appropriate to use in this recipe?

And, just think of how economical this would be, dear Sister Basilissa. All one would have to do is to throw those peppers into a cold skillet and then let them cook themselves — no gas required!

[KerryYoung]

I had never considered using anything other than plain old bell peppers to be honest.

I must admit that personally I struggle with the sweetness, but the men love it and that is what matters.

Thank you for your thoughts and comments.

[Dennis Lukes]

Originally Posted by Isabella White

I thought minstrel shows were "racist" now. But this is what the liberals watch for entertainment? Figures, it was the Democrats who founded the Confederacy and the KKK. Look it up.