International Cuisine

[Annie]

Ruth thank you soooooooooooooooo much!!!!!!!!! the recipe is so detailed I think I already know what it will look like without having cooked yet ;D Thanks, you're great

[ruth]

Thanks Annie, and it tastes even better if you actually make it!!!!!!!!!!!!!!!!!
I f you hit a bump in the road, let me know.
I have a book of these tortuous recipes!!!!!!!!!!!!!

[Tish]

There is no point in looking at a picture of a trifle (that I have just moved from the fave pictures thread )if you do not know what is in it...



Champagne trifle
Preparation time: 35 minutes
Cooking time: 25 minutes

Serves 8



You'll need
2 punnets small strawberries
1 x 750ml bottle pink sparkling wine
2 tsp rosewater
2 x 10g sachets gelatine
Melted butter for greasing
2 eggs
1/2 cup caster sugar
1 tsp vanilla essence
11/2 cup SR flour, sifted
2 tbsp cocoa, sifted
600ml thickened cream, lightly whipped
1 cup custard, purchased or homemade
1 cup Vienna almonds, chopped
Extra cocoa for dusting, optional

Here's how
1 Rinse and hull strawberries. Place whole strawberries into a medium mixing bowl, add 1/4 cup of the sparkling wine and the rosewater and stir to combine. Cover and refrigerate until needed. Pour the remaining sparkling wine into a mixing bowl. Sprinkle the gelatine over 1/2 cup boiling water and whisk with a fork until gelatine is dissolved. Stand for 5 minutes before adding to the sparkling wine, stir to combine. Pour into a 23cm cake tin and place in the fridge until the jelly starts to set around the edges and is the consistency of unbeaten eggwhite.

2 Preheat oven to 180C. Brush a 23cm round sandwich tin with melted butter and line the base with baking paper. Place the eggs and sugar into the small bowl of an electric mixer and beat until the mixture is pale yellow in colour and increased in volume, and ribbons form when beaters are lifted from the mixture. Add the vanilla essence, sifted flour and cocoa and fold in using a large metal spoon. Spoon mixture into prepared tin and smooth top. Bake for 20-25 minutes. Remove from the oven and stand on a wire rack for 10 minutes, then turn out to cool.

3 Place the whipped cream, custard and Vienna almonds into a medium mixing bowl and using a large metal spoon fold mixture until just combined.

4 To assemble trifle: Tear or cut the cake into pieces and place into the base of a 2 1/2 litre capacity square, rectangle or round dish. Place the strawberries, end up, on top of the cake. Pour the half-set jelly over the strawberries. Place the dish in the fridge for 1-2 hours or until the jelly is set. Top with the cream mixture and dust with cocoa if desired. Serve immediately or make up to the day before and keep chilled.



Source:Better Homes and Gardens Christmas 2004

www.bhg.com.au/index.cfm?ObjectID=F5EF37CC-8C40-4283-9228205529B6108F


Enjoy great for a party / BBQ

[Annie]

Oh Tish, I was gonna ask you about that!!!!!!!!!! Thanks a million , I promise to post some Russian recipes over the weekend

[Tish]

AAAwwwwww shucks Annie, You are welcome.

[emma]

Here's my recipe of melting chocolate cake. It's for 4 to 6 people (depends on how much they love chocolate).
You need :
150 g of chocolate
100 g of butter
4 eggs
1 table spoon of flour
100 g of sugar
You need to melt the chocolate with the butter. You add the sugar, you mix and you let it cool.
You add the eggs one by one, you mix very well between each egg. You add the flour and you're done.
You put in an oven heated at 150°C for 30 minutes. You're supposed to let the cake cool before you eat it, but I don't always do that.
Enjoy.

[yse]

Thanks Emma for you recipes. I try to made when my best friend coming ...

[emma]

I'm sure she'll like it

[yse]

Wooden Marat strawberry (french name) and raspberry jam

for 8 jars of 125 ml :
500 g of Marat strawberries
500g of raspberries
1kg of sugar
1/2 lemon

Rinse strawberries and raspberries if needed, clean the fruits just dry for not damage.
Tail the fruits.
In a bowl, put layers of fruits, sugar and lemon juice.
End with one layer of sugar.
Rest for a night.
In the morning, sleve the fruits to collect the juice.
Cook the juice over a brisk heat aproximatly 10 mn.Scum.
Add the fruits and cook again aproximatly 30 mn.
Scum and chek the cooking.
Put in the jars while it's hot.

Wooden Marat strawberries smell and taste like wild strawberries.
Enjoy.

[alsl]

ooooolala....wooden marat strawberries ..living near the equator=no berries but im planning to try the choc cake..ty for the recipes

[emma]

You're welcome alsl, I have other recipes of chocolate cake if you're interrested.

[emma]

Here's the recipe of my vanilla and saffron pineapple.
You need :
1 pineapple
1 vanilla pod
1dose of powdered saffron (in France saffron in sold in little doses)
50 g of butter
40 g of caster sugar

Peel the pineapple, cut it into pieces (keep as many juice as you can).
In a frying pan, melt the butter with the sugar and turn it into caramel. Add the pinapple (with the juice), the vanilla seeds, and the saffron. Cook for about 15 minutes.
Serve hot with vanilla ice cream.
Enjoy. ;D

[yse]

Thanks Emma for your recipe. I'm impatiente to taste.

[emma]

You're welcome...

[ruth]

I have just made emma's recipe for milk jam, and it is as she describes, a lovely rich caramel sauce.
When you leave it to cool it thickens up and becomes spreadable. I was wondering about some sprinkles
to go with it - how about toasted nuts: hazelnuts, walnuts, pecans almonds........
Next time I make it I might use brown sugar instead of white and see what happens.
Thanks emma!