Skip to main content

Real food trifle (and meringues)

Without having a religion or kids to give Christmas a higher meaning, for me, its all about the food!  Christmas is not complete without good food, with my two favourites being ham and trifle (not mixed together!).  We bought a delicious ham from our local butcher (although not nitrate-free, or organic, will try harder next year!).

This year I volunteered to bring a trifle for Christmas lunch with my parents in law.  But when I thought about my traditional family recipe, I knew I was going to have to be creative, because its not real food!

Traditional recipe for trifle (not real food):
  1. Take one supermarket sponge cake (full of additives, yuck, and even better if you can find one "reduced to clear", as it will already be nice and stale) and break into pieces.
  2. Drizzle with sherry
  3. Make custard from custard powder (not real food) and milk, pour over sponge
  4. Drain a can of peach slices (from goodness knows where) and place slices over the custard
  5. Whip cream and spread over peaches
  6. Chill and serve
Note that the Australian recipe also includes jelly, hello food colouring mixed with sugar!


for example....

My recipe for local, real food trifle:

  1. Bake sponge from farm fresh eggs (whip 3 eggs, beat in 1 cup sugar (I know I said I wasn't eating sugar, but this is Christmas, if I wasn't so nervous about making sponge cake, I'd have used honey), fold in 1 cup flour and 1 tsp baking powder, stir in 50 g melted butter, bake at 190degC for 30 min), don't know why it has to be stale.  Break into pieces.  
  2. Drizzle with alcohol appropriate to fruit in step 4, I used Malibu for a tropical coconut flavour.  I also used some passionfruit pulp in this layer :)


  3. Make custard from farm fresh eggs and milk/cream (beat together 5 egg yolks and 1/4 cup honey, heat 1 cup milk and 1 cup cream in a pot with vanilla (I didn't have vanilla so I used chai spice mix, yum), stir milk into eggs mixture (strain out the chai first), return to pot and stir until thick (don't forget to keep stirring or it will go lumpy!!), pour over sponge.  


  4. Use local fresh fruit - this time of year mango is the obvious option here, but you can use berries, or stone fruit, or could use local canned or frozen (obviously defrosted for eating) fruit if there's nothing else available.                          


  5. Top with fresh whipped cream (WHY is cream in Australia "thickened"???  I struggled to find cream that is just cream, with no extra thickeners (I would have used cream from Bella (our cow), but it would take weeks to get one cup from her at the moment, so I had to buy some)).

I served the layers separately as some people didn't want cream and some didn't want mango, so there are no amazing shots of a beautiful real food trifle, but it tasted great!

The custard recipe came from Nourishing Traditions and the sponge from my trusty Edmonds cook book (unfortunately their custard recipe used Edmonds custard powder, I literally did not know that custard was made any other way until recently, I blame Edmonds for this, what a clever marketing system!  By the way, the ingredients for custard powder are corn flour, colour and flavour, no eggs, that's not food!).



Now if you've been following my instructions you'll see that the custard required 5 egg yolks, so after I'd finished, I had 5 egg whites leftover.....


so of course I made some merringes from all the egg whites, they look pretty,
but I can't eat many,  too sweet!
note that I did all of this with an old hand beater, sore arms for days....


Do you have a favourite Christmas dessert?  Do you convert traditional recipes to real food?




Comments

Popular posts from this blog

What to do with eight acres

Behind the scenes of my blog I can see the search terms that led people to find my blog.  It can be quite interesting to look through them occasionally and see what people are looking for.  Most of them involve chicken tractors, but another question that comes up regularly is “what can you do with eight acres?” or “how much land is eight acres?”.  Today I will try to answer this question.

Of course it is a very broad question, there are lots and lots of things you can do with eight acres, but I’m going to assume that you want to live there, feed your family and maybe make a little extra money.  I make that assumption because that’s what I know about, if you want to do something else with your eight acres, you will need to look somewhere else.

If you haven’t chosen your land yet, here a few things to look for.  Focus on the things you can’t change and try to choose the best property you can find in your price range.  Look for clean water in dams, bores or wells, either on the property …

Growing and eating chokos (chayotes)

Cooking chokos (not be confused with another post about cooking chooks) has been the subject of a few questions on my blog lately, so here's some more information for you.
Chokos - also known as Chayote, christophene or christophine, cho-cho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote - is a vine belonging to the Cucurbitaceae family, along with pumpkins, squash and melons, with the botanical name Sechium edule.


The choko contains a large seed, like a mango, but if you pick them small enough it is soft enough to eat.  If you leave the choko for long enough it will sprout from one end and start to grow a vine.  To grow the choko, just plant the sprouted choko and give the vine a structure to climb over.  In summer, the vine will produce tiny flowers that will eventually swell into choko fruit.  The vine doesn't like hot dry weather.  And it doesn&#…

Native bee hotel

Like I wrote back here, native pollinators are as important (if not more important) than honey bees for pollinating crops and native plants.  There are a few things you can do to attract native pollinators to your garden:

Grow flowers and let your veges flower to feed the pollinators all yearHave a source of insect-friendly water in the garden (shallow dishes are best)Provide somewhere for them to live/nest/lay eggs - a bee hotel! In Australia, our native pollinators consist of both stingless native bees, which live in a colony like honey bees, and lots of solitary bees and wasps.  These solitary insects are just looking for a suitable hole to lay their eggs.  You may be familiar with these in sub-tropical and tropical areas, in summer you will find any and all holes, pipes and tubes around the house plugged with mud by what we call "mud daubers".  These area a real nuisance, so I'd rather provide some custom holes near the garden where they can live instead, so I don'…