Authentic English Trifle Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
First, make a soft, rich custard: beat 4 egg yolks until light and
pale yellow. Heat 2 cups light cream with 1/4 cup sugar and 1
tablespoon orange flower water or vanilla. Add beaten egg yolks,
while beating very hard. Then cook without boiling, stirring
continuously until custard coats the spoon. Remove to a bowl. Cover
and refrigerate until well chilled. Cut a two-layer sponge cake (that
you bake or buy) into finger-length pieces. Spread each one on one
side with raspberry jam and quickly dip in 1/2 cup sherry. Place half
these sponge fingers in the bottom of a deep cut-glass bowl. Cover
with half the custard. Whip 2 cups cream. Sweeten with 1/2 cup icing
sugar and vanilla to taste. Cover custard with half the whipped
cream. Make a second layer on top of all this. Top with a dozen or
so toasted almonds, standing them upright in the cream, add a few
slivers of angelica - or use small roses instead of almonds and
angelica. Refrigerate at least 12 hours. This beautiful dessert never
fails to create a sensation, yet is easy to prepare.
~from The Best of Mme Jehane Benoit From: Sandee Eveland
Title: AUTHENTIC FRIED RICE
Categories: Rice
Yield: 4 Servings
2 oz Chinese barbecued pork
1/4 lb Fresh or frozen peas
2 tb Oil, preferably peanut
2 c Long-grain rice, steamed
-and chilled
1 ts Salt
2 Eggs; beaten
4 oz Fresh bean sprouts
MMMMM--------------------------GARNISH-------------------------------
2 tb Finely chopped scallions
CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling
water for about 5 minutes if they are fresh or 2 minutes if they are
frozen. Drain them in a colander. Heat a wok or large skillet until
it is hot. Then add the oil and wait until it is almost smoking. Add
the cooked rice and stir-fry it for 1 minute, and then add the
barbecued pork, peas and salt. Continue to stir-fry the mixture for 5
minutes over high heat. Next add the beaten eggs and bean sprouts and
continue to stir-fry for 2 minutes or until the eggs have set. Turn
the mixture onto a plate and garnish it with the scallions. Serve at
once, or let it cool and serve as a cold rice salad.
Source from luhu.jp
pale yellow. Heat 2 cups light cream with 1/4 cup sugar and 1
tablespoon orange flower water or vanilla. Add beaten egg yolks,
while beating very hard. Then cook without boiling, stirring
continuously until custard coats the spoon. Remove to a bowl. Cover
and refrigerate until well chilled. Cut a two-layer sponge cake (that
you bake or buy) into finger-length pieces. Spread each one on one
side with raspberry jam and quickly dip in 1/2 cup sherry. Place half
these sponge fingers in the bottom of a deep cut-glass bowl. Cover
with half the custard. Whip 2 cups cream. Sweeten with 1/2 cup icing
sugar and vanilla to taste. Cover custard with half the whipped
cream. Make a second layer on top of all this. Top with a dozen or
so toasted almonds, standing them upright in the cream, add a few
slivers of angelica - or use small roses instead of almonds and
angelica. Refrigerate at least 12 hours. This beautiful dessert never
fails to create a sensation, yet is easy to prepare.
~from The Best of Mme Jehane Benoit From: Sandee Eveland
Title: AUTHENTIC FRIED RICE
Categories: Rice
Yield: 4 Servings
2 oz Chinese barbecued pork
1/4 lb Fresh or frozen peas
2 tb Oil, preferably peanut
2 c Long-grain rice, steamed
-and chilled
1 ts Salt
2 Eggs; beaten
4 oz Fresh bean sprouts
MMMMM--------------------------GARNISH-------------------------------
2 tb Finely chopped scallions
CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling
water for about 5 minutes if they are fresh or 2 minutes if they are
frozen. Drain them in a colander. Heat a wok or large skillet until
it is hot. Then add the oil and wait until it is almost smoking. Add
the cooked rice and stir-fry it for 1 minute, and then add the
barbecued pork, peas and salt. Continue to stir-fry the mixture for 5
minutes over high heat. Next add the beaten eggs and bean sprouts and
continue to stir-fry for 2 minutes or until the eggs have set. Turn
the mixture onto a plate and garnish it with the scallions. Serve at
once, or let it cool and serve as a cold rice salad.
Source from luhu.jp
Tags
Desserts