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Trifle

22 Dec

I make trifle only once a year – over the Christmas holiday, when a big creamy, custardy, boozy bowl of indulgence seems like just what Santa ordered…;-)

This is a very different trifle to my Grandma Ivy’s, which calls for red and green jello, candied fruit and optional coconut macaroons(!).

(If I’m to realise my ambition of cooking every family recipe in Fern’s Food, I’ll have to give it a go some Christmas, but we’re keeping it classic this year.) Continue reading

Salame de chocolate

15 Jul

Salame de chocolate (Portuguese chocolate salami)

Portugal’s salame de chocolate is a little bit of kitchen fun.

A rich chocolately mixture studded with biscuits and nuts, shaped into a sausage and rolled in powdered sugar to resemble one of those dry-cured salamis. Continue reading

Basler leckerli

10 Jul

basler leckerli

There’s something gingerbready about basler leckerli – despite the absence of ginger. And something Christmassy too, with the cloves, nutmeg and mixed peel.

So they weren’t my first choice for our World Cup cook-off, but the thought of eating cheese fondue in the sweltering heat tipped it in their favour.

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Churros with chocolate sauce

8 Jul

churros with chocolate sauce

Churros and chocolate sauce and another day of sun… It’s enough to make you feel like you’re on holiday… Continue reading

Tarte tropézienne

6 Jul

tarte tropezienne

I first discovered the marvellous tarte tropézienne on a family holiday in Provence.

Queueing in the local bakery, I noticed several of the customers ahead of me were choosing what looked like a large, cream-filled hamburger bun.

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Alegrías

2 Jul

allegrias

I’m always on the lookout for easy, healthy-ish snacks to make for the kids, and I thought these Mexican alegrías sounded promising.

Amaranth is a great source of protein and nutrients, but there’s too much sugar involved for me to consider alegrías healthy.

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Lamingtons

21 Jun

lamingtons

Australia looks a strong contender in this year’s World Cup cook-off with their offer of lamingtons.

A delicate chocolate-coconut exterior conceals a substantial cake centre. Kind of like Giggs and Beckham on either side of Roy Keane, back in the day…:-)

The first time I made lamingtons was for an Australia Day celebration. I didn’t notice the advice about baking the cake a day in advance, and had a torrid time of the dipping and rolling.

There was much language and attrition, but the lamingtons I managed to produce met with our Aussie friends’ approval. Continue reading