What about good old fashioned comfort food?
February 18th 2008 00:39
Fat free, heart friendly, low GI etc, etc. Is there any food today that doesn't advertise something like this? I'm not denying that it's important to eat healthy but really diet paranoia is in serious overdrive nowadays. If you eat the right balance of food with plenty of wholesome fruits and veggies thrown in, you're probably on the right track anyway. Having said that everyone's human and deserves the occasional treat now and then. This site is all about 'comfort food'. The recipes are sourced from all over the world and each one is accompanied by a little story about how and when I used the recipe. After all good food and conversation go hand in hand don't they? I hope you enjoy cooking and eating these treats as much as I enjoyed cooking and sharing them with my friends and family.
The Trifle story
I first used this recipe for a 21st birthday party. On that occasion I opted for the alcoholic version given the spirit of the coming of age party. Needless to say it was quite a hit! Recently though, I had to make this dessert for a group of 30 something friends - one of whom was 36 weeks pregnant at the time. After giving some thought to what could be substituted for the liquor, I used orange blossom water (available from most delis and fine food shops). It went down well particularly with my heavily pregnant friend. She loved the thick lashings of cream and mascarpone. The crunch of the toasted almond topping perfectly complements the fluffy texture of the whipped cream.
CREAMY PEACH TRIFLE (SANS ALCOHOL)
Preparation time : 20 minutes
Serves 6-8
825g (1lb 13 oz) can sliced peaches
60ml (1/4 cup) orange blossom water
1 day-old sponge cake, cubed
250ml (1 cup) cream
220g (1cup) mascarpone
25g (1/4 cup) flaked almonds, toasted
Drain peaches reserving 125ml (1/2 cup) juice.
Combine orange blossom water and reserved juice. Place sponge cake cubes in a 2-litre (8 cup) dish and press down firmly. Drizzle with orange blossom water mixture.
Arrange peaches over cake. Using electric beaters, beat cream until soft peaks form. Add mascarpone and beat until just combined. Spread mixture over peaches. Refrigerate for 1 hour to allow flavours to develop. Sprinkle with almonds just before serving.
Note: If you prefer the alcoholic version, replace the orange blossom water with peach schnapps or Grand Marnier.
The Trifle story
I first used this recipe for a 21st birthday party. On that occasion I opted for the alcoholic version given the spirit of the coming of age party. Needless to say it was quite a hit! Recently though, I had to make this dessert for a group of 30 something friends - one of whom was 36 weeks pregnant at the time. After giving some thought to what could be substituted for the liquor, I used orange blossom water (available from most delis and fine food shops). It went down well particularly with my heavily pregnant friend. She loved the thick lashings of cream and mascarpone. The crunch of the toasted almond topping perfectly complements the fluffy texture of the whipped cream.
CREAMY PEACH TRIFLE (SANS ALCOHOL)
Preparation time : 20 minutes
Serves 6-8
825g (1lb 13 oz) can sliced peaches
60ml (1/4 cup) orange blossom water
1 day-old sponge cake, cubed
250ml (1 cup) cream
25g (1/4 cup) flaked almonds, toasted
Drain peaches reserving 125ml (1/2 cup) juice.
Combine orange blossom water and reserved juice. Place sponge cake cubes in a 2-litre (8 cup) dish and press down firmly. Drizzle with orange blossom water mixture.
Arrange peaches over cake. Using electric beaters, beat cream until soft peaks form. Add mascarpone and beat until just combined. Spread mixture over peaches. Refrigerate for 1 hour to allow flavours to develop. Sprinkle with almonds just before serving.
Note: If you prefer the alcoholic version, replace the orange blossom water with peach schnapps or Grand Marnier.
(image from Quick Short Recipe book, Bay books)
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