Saturday, July 15, 2006
Trifle - This time with Pictures
After this morning's limited shopping trip, I felt deprived of nice food. So I decided to make
something special for desert. Unfortunately, this desire only hit me after I had come home and it did not bring with it the least inkling to go back out again. I had to make due with what I had. The result was a quickly improvised trifle made of the strawberries I had left over from last week, some dried berries and a Swiss roll I kept in the cupboard for just this occasion.The procedure was incredibly simple. The basic recipe was the same as the one I gave last time (which you can find here). Except that this time the raspberry jam was replaced by a handful of dried cranberries and a handful of dried blueberries cooked in a syrup made of 75ml of water and 4 to 5 tbsp sugar for about 5 to 7
minutes. Allow the mixture to cool, then add the sliced strawberries and proceed with the trifle as usual.And in case you are wondering why I am giving you half a recipe again here, here's the speech again. This is meant to inspire anyone who thinks that they do not have anything at home to cook. Dried, frozen or canned fruit, a frozen loaf of bread, tea biscuits, butter, milk or tinned condensed milk, they all are perfect cupboard staples that are quickly turned into great deserts. Bread and butter pudding, summer pudding, eggy bread, tarte tatin, charlotte and, of course, trifle come to mind. I used to make deserts almost every night before I started working. These days they are a rare treat. But I promise, one by one I will make all of the above and then you will get the recipes.
Christine at 11:42 pm
