Festive Ice cream Plum Pudding

This ice cream pudding is easy to make. The quality of the ice cream is key to making this pudding taste its best.  It can serve 16.  It is best to complete the first part and leave overnight but it can be done over a few hours as suggested. The mixed glazed cherries give colour to the pudding, but you can choose to use red glazed cherries if you prefer.
Any unused portions were put back in the freezer covered with foil/plastic wrap.

When we used to make it, I used to go out and pick some holly from the bush. Other years, we used different decorations.  The Pudding has about 756 calories per serve.

Sometimes, instead of making one pudding, we would make it in small dishes that were suited for the freezer. It served 16 dishes- and had the advantage of  being able to use as required.

INGREDIENTS:

 

2 cups mixed fruit.

60mls  brandy.    See below for variations.

100g toasted almonds chopped.
1 and 1/2 teaspoons of mixed spice.
2 litres low fat ice cream. ( softened).
NB: You can used full cream ice cream also if you prefer. The softer the ice cream is the easier it is to complete the pudding.
1 packet of mixed glazed cherries chopped.

METHOD

1. Place mixed fruit in a large mixing bowl.
2. Pour brandy over fruit and leave covered for a few hours. Ideally leave this overnight.

Next day or in a few hours time:

1. Add almonds and mixed spice.
2. Fold together with softened ice cream.
3.Line a 6 to 8 cup pudding basin with plastic wrap. Leave some hanging over so that it will easier to lift out.
4. Spoon in mixture.
5. Cover with plastic wrap and freeze overnight.

When you are ready to serve:
1. Lift off the plastic wrap and then lift the pudding out and put on presentation plate.
2. Leave out so that it is easier to cut but not too soft or melted.
3.Decorate in any way you wish.



Variations:
Replace almonds with preferred nuts such as pecans, walnuts, macadamias.

Replace Brandy with Rum, Liquer of your liking such as Cointreau, Grand Marnier, Malibu or Drambuie.

 

Hertha's bean salad

I take a lady shopping regularly. She lives on her own and is elderly in age but not in mind.
She is a print maker artist who regularly exhibits even at her advancing years. Age to her is a number which is not meant to hold her. I just love her dearly.
Hertha says that it can be made in the morning to eat that same day but prefers the taste when it is made 24 hrs before eating. She says that it can last a few days up to a week in an appropriate dish-and taste well  the longer the better in taste, according to Hertha.

HERTHA'S BEAN SALAD

Beans- sufficient for your needs.
One onion finely chopped.
Olive oil
Vinegar
Pepper/salt to taste.
Sugar if required.

METHOD
1. Cook your beans in salt water until they are cooked. ( Fresh beans are better for taste, but frozen still acceptable).
2. Take off stove and allow to cool.
3. Finely chop one onion( 2 if you prefer a stronger taste or have more beans).
4. When beans are cooled, place a layer of beans into a bowl, followed by a layer of onion, then another layer of beans. followed by another layer of onions and so on ending up with beans.
5. Mix some olive oil, pepper/salt and a good quality vinegar together in a jug.  Add a dash of sugar if required to suit your taste. Mix well.
6. Pour liquid over your bean salad and mix thoroughly through the salad. You can squeeze a half a lemon over the top of the salad to finish it if you wish but it is entirely up to your taste.
7. Refrigerate.

.

Raspberry Jam

RASPBERRY JAM

Mum used to make this jam at least weekly. We used to love testing it for her from her saucer and/or from the pot.  She seldom used frozen raspberries  but acknowledged that they work just as well. It is best to bring them to room temperature, but can be made from the frozen packet since they are going to heated anyway.

Mum always used to use the same amount of sugar as the raspberries. I prefer to use 25g less sugar than the raspberries.  There is no need to use any water since the raspberries have enough liquid, but occasionally, I use a dash of hot water to help thaw the raspberries, if I am making the jam in a hurry. You could also defrost them in a microwave.

*When bringing the raspberries to the boil, make sure the jam is bubbling sufficiently before turning down to low. You will see the jam froth start to change colour, so continue to boil until the jam starts to rise in the pot.  Mum used to say that you do not want too much jam ''scum'' on the top of the jam but you do need to make sure it has completely boiled. Never look away from jam on the stove.



INGREDIENTS

500G  Frozen/fresh Raspberries

500g sugar.

METHOD

1. Place frozen Raspberries into a large pot and bring to the boil.

2. Gradually add sugar and stir continuously with wooden spoon.

3. Bring to the boil*

4. Simmer for 5 minutes stirring occasionally. Then turn off heat.

5. Place a small amount on a saucer and place in the freezer for 3-5 minutes depending on the consistency you want to have. Minimum freezing time is 3 minutes. I recommend 4 minutes.
6. Whilst waiting for the small amount of jam to freeze, give your pot of jam which is now off the stove a stir. You do not want a thin layer of skin as it sets to go into your jars. One or two stirs whilst waiting for the trial jam to set avoids this problem.

6. If set to your chosen consistency, then place in prepared jars. Be careful as you are getting the jam out of the pot with the spatula that you do not get any scum parts into the jar. You want to get the most out of your pot. Be careful as you pour not to allow the jam to splash as hot jam can burn. Also you do not want any unattractive parts of the jam to go into your jar. Sometimes, just another stir can make all the difference as you do want to get the most from your ingredients and time.
7..Leave the jam on bench to cool.
8. When thickened and there is no movement, put lids on and put in the fridge.

* Bring to boil: this takes a little while so be patient. You want it to come to the boil with just enough of the change of colour to occur. It definitely needs to be boiling all the way around the pot.  If you turn it off on the first sign of boiling, then the sugar may not be completely integrated. Wait until it is boiling around the whole pot but not too much jam scum ( the change of colour).

Some advice on washing up your dishes.

1. As soon as you have your jam in the jars, put your pot into  hot soapy water (ideally) or at least fill the pot with cold water and let it soak for 15 minutes before putting into the dishwasher.
2. Also make sure you wash with water the saucer on which you had your trial jam.

 NB: Mum did not have a dishwasher, so washing the jam pot and saucer was a priority immediately after the jam went into the jars.





Interesting cooking tips

INTERESTING COOKING TIPS.

 

1. When testing cakes, Mum used to use a fine straw rather than a metal skewer.  A metal skewer leaves a mark, whilst a fine straw is more accurate than a metal skewer.

She used to run her fingers along the straw for traces of mixture. She used to know whether then cake was cooked  if tiny soft balls formed.

 

2. If a fruit cake is overcooked, you can sprinkle brandy or sherry over it., wrap in paper and store in airtight container with a ripe apple.  She used to replace the apple every few days.

 

3. When cooking rich cakes, especially fruit cakes, line the cake tin with brown paper or baking paper to absorb butter and flavour during cooking.  As cake cools, it reabsorbs.

 

4. A small container of water placed in oven when cooking rich cakes will prevent the cake from drying.

 

5. Never overheat butter and sugar as it reduces volume. If the mixture curdles when adding eggs, add a little flour.

 

6. White spots on top of cooked cake indicated sugar was not properly dissolved when creaming with butter.

 

7. To make a marble cake, divide a plain cake mixture in half.  Colour one portion with cocoa.  Drop spoonfuls of our one colour into corners and centre of pan.  Spoon other colour into space and swirl knife through mixture.  Use food colour for any combination of colours you fancy.

 

8.Always have ingredients at room temperature especially eggs and butter. You can soften butter in a microwave but be aware that very soft or melted butter alters a cooked cake texture.

 



Ginger Fluff

GINGER FLUFF

( a feather light sponge)

 

 

INGREDIENTS

 

1/2 Cup Cornflour

2 tablespoons plain flour

1 teaspoon each of ground ginger, cinnamon and cocoa

1 and 1/2 teaspoons baking powder

1/4 teaspoon bicarbonate of soda.

3 eggs, separated

1/2 cup castor sugar

1 tablespoon golden syrup.

 

METHOD

1. Sift together  twice cornflour, flour, spices, baking powder, bicarbonate of soda,

2. Beat egg whites until stiff but not dry.

3. Gradually add in sugar. Continue beating until stiff and shiny.

4. Beat in egg yolks and golden syrup,

5. Sift dry ingredients over surface and gently fold in.

6. Fill into 2x 18cm sandwich tins.

7. Bake in moderate oven for 20 minutes.

 

Mum tips include:

1. Use a light hand when mixing in flours to achieve a light result.

2.  Tease it through the mixture.

3. Use 1 and 1/2  times mixture for a 25 cm high cake.

4. Fill with cream and dust with icing sugar.

 

 

 



Boiled Fruit Cake

BOILED FRUIT CAKE

 

1. Mum used to use Cold black tea  as a substitute for the alcohol.  Naturally, she strained it.

2. Mum used to say that the mixture must be cool before the eggs are added or else scrambled eggs result.   Sometimes when she was in a hurry she would leave the pot  over a pot of cold water or occasionally would run it under cold water to help the cooling process (making sure no water got into the mixture of course).   It is far better, she used to say to let it cool naturally.

3. Always store in airtight container.

 

 

INGREDIENTS:

 

500g mixed fruit

1 cup brown sugar

1/2 cup brandy or sherry

3/4 cup cold water

185g butter (room temp is easier)

3 eggs, beaten

I cup plain flour

1 cup self raising flour

1/4 teaspoon bicarbonate of soda

1/4 teaspoon of mixed spice

1/4 teaspoon of ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

 

METHOD

 

1. Place fruit, brown sugar, brandy or sherry, water and butter in a saucepan.

2. Bring to the boil stirring continuously.

3. Reduce heat and simmer 3 minutes.  Allow to cool.

4. Add eggs, and then fold in sifted flour, soda and spices.

Please note that the mixture will be quite wet.

5. Place in greased and lines 18-20cm cake tin.

6. Cook in slow oven for about 2 and 1/4-2 and1/2 hours or until cooked when tested.




 

 

 

 

 

 

 

 

 

Gingerbread

 

GINGERBREAD

 

(source: The Herald-Sun 3 April 1991).

 

 

INGREDIENTS

 

3/4 cup of plain four

1/4 cup of self raising flour

1/2 teaspoon of bicarbonate of soda

1 teaspoon of ground ginger

1/4 teaspoon of mixed spice

1/2 cup castor sugar

1 egg, lightly beaten

1/2 cup  milk

60g butter

1/2 cup treacle.

 

METHOD

 

1. Sift flours, soda and spices into large bowl.

2. Mix in sugar, eggs and butter.

3. Gently melt butter and treacle over low heat.

4. Stir into flour mixture.

5. Fill into greased and lined 14cm by 21cm loaf tin.

6. Bake in moderate oven for 50 minutes or until cooked.

7. allow to stand 5 minutes before turning out.

 

These are deliciously moist and at its best when a day old.

 

 



Orange Cake

Taken from Herald Sun 3 April 1991.

ORANGE CAKE

 

INGREDIENTS

 

125g Butter ( room temp)

3/4 cup castor sugar

2 eggs ( room temp)

1 cup self raising flour

1/2 cup plain flour

finely grated rind of 1 orange

1/4 cup fresh orange juice (strained)

1/4 cup milk.

 

METHOD.

 

1.Grease an 18cm cake tin.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time beating well.

4. Fold in sifted flours with rind, orange juice and milk.

5. Fill into 18 cm tin.

6. Bake in moderate oven for 50 minutes or until cooked when tested.

 

Mum used to make this when the oranges were at their sweetest. She used to flavour the icing with grated orange rind.  However she used to say that it is important to use orange juice sparingly as the icing will not set properly if too much orange juice is used.

I tried it being more liberal with the orange juice and it was exactly as mum said- the icing would not set properly.



Carrot Cake

CARROT CAKE.

 

 

This recipe is taken from The Herald Sun 3 April 1991.

 

 

INGREDIENTS.

 

2 Eggs ( room temp).

I cup of castor sugar

3/4  cup oil.

1/2 teaspoon vanilla essence

I cup plain flour

1 teaspoon of bicarbonate of soda

1/2 teaspoon of mixed  spice

1/2 teaspoon of salt

1 and 1/2 cups of finely grated carrot lightly packed

1/2 cup of chopped walnuts.

 

METHOD

1.  Grease  20cm ring tin.

2. Combine eggs, sugar, oil, essence and sifted dry ingredients in a basin.

3. Stir in carrots and walnuts mixing well.

4. Pour mixture into the well greased tin.

5. Cook in moderate oven for 45-50 minutes or until cooked when tested.

 

You can spread with cream cheese frosting if you wish.

 

INGREDIENTS

30 G Softened butter

60g packaged cream cheese

1 teaspoon grated lemon or orange rind

1 and 1/2 cups of sifted icing sugar.

 

Method: Beat ingredients together .

 

Cake keeps  for 4-5 days.

 

 

 

 

 



Simple Chocolate Cake

One of Mum's easy Chocolate cake recipes- source The Herald Sun 3 April 1991.

 

CHOCOLATE CAKE

 

INGREDIENTS

 

1 cup of sugar

2 eggs ( room temp)

1/2 cup of milk

I cup self raising flour

2 tablespoons of cocoa

1/2 teaspoon of vanilla essence

3 tablespoons of butter, melted.

 

METHOD

1. Place ingredients in the bowl in the order given.

2. Beat for 3 minutes

3. Cook in moderately hot oven for 30 minutes or until cooked when tested.

 

One of Mum's secrets with this recipe was to add 1/2 teaspoon of strong coffee powder with the cocoa to bring out the rich chocolate flavour.

 

She would use one of her many variations for chocolate icings to ice this cake, although eating it without icing is still delicious.



Plain Cake- but not in taste.

This recipe was taken from Herald Sun- 3 April 1991.  It is called a plain cake but it is certainly not plain in taste.

PLAIN CAKE

 

INGREDIENTS

 

250G Butter ( room temp)

250G Castor Sugar

1/2 teaspoon vanilla essence.

1/2 teaspoon lemon essence.

4 eggs ( room temp)

1 and 1/2 cups of plain flour.

1 and 1/4 cups of self raising flour

pinch salt.

4 tablespoons of milk.

 

METHOD

 

1. Grease and line a 18cm cake tin.

2. Cream butter, sugar and essences until light and fluffy.

3. Add eggs one at a time beating well.

4. Sift flours and salt.

5. Mix in alternatively with milk.

6. Fill into greased and lined 18cm tin.

7. Cook in moderately slow oven for 1 and 1/2 hrs or until cooked when tested.

 

VARIATION.

Sometimes Mum would use this recipe and make it into a Madeira Cake by adding finely grated rind of I lemon and/or 1 orange to the mixture.  She would place small pieces of mixed peel over the top after 45 minutes cooking time.

 

 



Frostered Layer Cake

FROSTERED LAYER CAKE

 

This recipe was located from Mum's collection -The Herald Sun 3 April 1991.  She used to make this one from time to time.

 

INGREDIENTS.

 

185G Butter (room temperature)

3/4 cup castor sugar.

4 eggs ( room temp).

3 and 1/2 cups of self raising flour

2/3 cup milk

1/2 cup currants

1 teaspoon mixed spice

1/4 teaspoon ground cloves

1/4 teaspoon ground all spice

Finely grated rind of 1 lemon.

 

METHOD

1. Grease and line 2x20 cm sandwich pans.

2. Cream butter and sugar together until light and fluffy.

3.Add eggs one at a time beating well.

4.Stir in sifted flour alternatively with milk.

5.Put half the mixture into one sandwich pan

6. Add currants, spices and lemon rind to remaining mixture.

7.Put remaining mixture into other sandwich tin.

8. Cook in a moderate oven for 30 minutes or until cooked when tested.

 

FROSTING

1and 1/2 cups of sifted icing sugar

1-2 tablespoons of hot milk

 

Sandwich the cakes together when cold with the frosting.

 

I have made this cake by halfing most of the recipe but keeping the same measurements for the spices and lemon. I end up with just one cake not two but half the cake and place the frosting in cut open halves.

 

Mum sometimes used to do the same as she did with her sponge. Cut the both cakes in half and fill them and end up with 4 layers. However, mainly she used to make it as the recipe suggested.

You could also fill it with other fillings such as jam and use the frosting for the icing.

.

 

 



 



 

 

 

Sultana Cake

This was taken from Mum's huge collection of recipes that she used to get from all sort of sources- this one from "The Herald Sun-Wednesday April 3 1991"'
Sometimes Mum would make it exactly as specified since I came from a large family so a large cake was always welcome. 
Sometimes Mum would make the same recipe but make 2 cakes using loaf tins instead.  Other times, she would use the same recipe and adjust the timing to make sultana cupcakes.

 Ingredients

250g Butter
1 cup castor sugar
5 eggs
2 and 1/2 cups of plain flour
1/4 cup of self raising flour
500g sultanas
1/2 teaspoon vanilla essence
2 tablespoons of milk.

METHOD
1. Grease a 23cm cake and line.
2. Cream butter and sugar together until the mixture is light and fluffy. 
(Make sure butter is at room temperature before you begin).
3.Add room temperature eggs one at a time, beating well.
4. Sift flour.
5. fold in flour with sultanas and essence.
6. Stir in milk.
7. Place mixture into your greased/lined cake tin.
8. Cook in a moderately slow oven for 1 hr 45 min to 2 hrs or until cooked when tested.

Sometimes Mum used to leave out the milk and sprinkle 3 tablespoons of brandy over sultanas. She would leave them overnight before using in the recipe. She said she did this to keep cake moist and it would give it extra taste.

I half the recipe for my needs and make it in one loaf tin or else I use patty pans. When I half the recipe, I usually use 3 smaller eggs or 2 larger ones. You don't want the recipe to be too wet but not too dry either.
When I make them as patty pan cakes I use a 160 degree fan forced (180 degrees conventional) and bake for about 15 minutes. I start and have a look about 12 minutes and keep an eye on them but sometimes it takes up to about 18 minutes.  It is hard to give an accurate timing so these are relevant for my oven.
I am yet to try it with a conical loaf tin but I am sure it would work well there too adjusting the timing.
 

 

Roast Pork Spare Ribs

ROAST PORK SPARE RIBS

 

taken from Herald Sun 1/4/1997.

 

INGREDIENTS

 

Pork spare ribs, approximately  3 per person

packet of prepared seasoning made to instructions.

sprinkle of onion salt, herbs or spices of your choice.

bacon bits moistened (Masterfood Dried Bacon) or as mum did, made her own. See link http://www.ehow.com/how_5057206_make-bacon-bits.html

METHOD

1.  Put prepared seasoning between each rib(side by side).  Hold together with 4 long skewers (2 each side).
2.  Spray pork crackling with vegetable oil and sprinkle with onion salt, herbs, spices and bacon chips.
3. Bake in hot oven until crackling crisps. Then lower heat to moderate and bake until meat is tender.
4. Serve with baked potatoes, gravy and vegetables of your choice or green salad.


 

 



 



Apricot Sago Cream

APRICOT SAGO CREAM

taken from Herald Sun 1/4/1997.

 

 

As I remember, this is a delicious dessert.  Mum used to peel the lemon rind with a vegetable peeler  because, as mum said, it makes it easier to remove from the mixture.

 

INGREDIENTS

 

4 tablespoons sago

2 and 1/2 cups of milk

pinch salt

rind of 1 lemon finely peeled

4 eggs, separated

1/4 cup of sugar

apricot jam

1/4 cup of sugar extra

 

METHOD

 

1.   Using a vegetable peeler peel the lemon for its rind making sure it is finely peeled.

2.   Combine sago, milk, pinch of salt, and lemon rind  in a pot.

3    Cook for 15 minutes stirring occasionally.

4.   Separate  2 eggs.

5.   Beat egg yolks and sugar until light.

6.   Beat into sago mixture.

7.   Beat 2 egg whites until stiff and fold in.

8.   Pour into a greased oven dish, place in a dish of hot water and bake in a moderate oven for  

      20 minutes.

9.    Remove from oven and spread top with apricot jam.

10.  Beat 2 remaining egg whites with a 1/4 cup sugar. Pile on top. 

11.  Bake until meringue is golden.  Serve with cream or ice cream.

 



Lattice Cheesecake Slice

LATTICE CHEESECAKE SLICE

taken from Herald Sun 1/4/1997.

 

 

INGREDIENTS

 

2 packets of lattice biscuits

250g cream cheese (at room temperature)

250g unsalted butter (at room temperature)

200g caster sugar

1 sachet gelatine

1/4 cup boiling water

juice of a half a lemon. (lemon at room temp)

 

METHOD

 

1.   Line a lamington tin with baking paper.

2.   Arrange one packet of the lattice biscuits side down on the paper. Put aside.

3.   Juice the half of lemon.  If your lemon is firm, put in microwave to soften.

4.   Beat the cream cheese, butter and sugar with the lemon juice until smooth.

5.   Mix the sachet of gelatine with the boiling water  until dissolved.

6.   Add gelatine mixture to the cream cheese mixture.  Beat again until smooth.

7.   Pour over biscuits.

8.   Top with the other packet of biscuits, being sure to place them sugar side up this time.

9.   Refrigerate until set.

10. Cut and enjoy.

 

If you wish to make these as mini cheesecake slices, you can either cut the biscuits (step 2) or wait until they are set.

 

Mum used to make these cheesecake slices.  Lattice biscuits are great because they are patterned. However, when these biscuits are unavailable, mum used to use other biscuits that also have a pattern on them.  From time to time, she used to use SAO  biscuits (dry biscuits) which, had the effect of making the cheesecake slice not as sweet and less calories. 



Chocolate chip Biscuits

CHOCOLATE CHIP BISCUITS

Taken from Herald Sun 1/4/1997.

 

Mum used to say that these biscuits were supposed to be very crisp, buttery and sugary.  These biscuits spread as they cook and have an uneven, sometimes even wrinkled appearance, which is as they should be.



INGREDIENTS:

125g Butter (room temperature)
Pinch salt
1/2 cup caster sugar
1/2 cup brown sugar
1/2 teaspoon vanilla essence
1 egg
1 and 1/4 cups plain flour
1/2 teaspoon bicarbonate soda
1 tablespoon hot water
1/2 cup chopped walnut pieces (or peanuts or other nuts)
200g choc bites.

METHOD

1.  Grease baking trays.
2.  Cream butter and vanilla until softened.
3.  Add salt and both kinds of sugar.
4. When light and fluffy, add egg and beat through.
5. Mix in half the flour.
6.  Mix the bicarbonate soda with hot water and stir through the remaining flour, nuts and chocolate bits.  The mixture will be quite soft and creamy.
7. Put heaped teaspoons of the mixture onto the tray with a space between them so they can spread.
8. Bake in a moderate oven (160C fan forced or 180C for 12-15 minutes or until a deep golden brown all over.
9. When ready remove and leave to stand a minute. Transfer to a rack until crisp.  Be sure to store in well sealed container so they retain their crisp texture.

Plum Fool

PLUM FOOL  
taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert. 

INGREDIENTS:

500G stoned plums, cut into quarters.

100mls apple juice

½ cup soft brown sugar

2 eggs, separated

Pinch of cinnamon.

¾ cup cream, lightly whipped.

 

METHOD

1.     Place plums, apple juice and sugar in pot.

2.     Bring to the boil, then reduce heat.

3.     Cover and simmer for 10 minutes or until plums are tender.

4.     Separate eggs. Put whites aside.

5.     Beat egg yolks with cinnamon.

6.     Fold into fruit mixture.

7.     Heat briefly until mixture thickens slightly. Do not boil.

8.     Cool and chill mixture.

9.     Whisk egg whites until stiff and fold into plum mixture with cream.

 

 

Apricot Fool

APRICOT  FOOL
taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert

INGREDIENTS:

Family sized can of apricot halves in light syrup, drained

1 and ¾ cups cream

3 tablespoons orange liqueur (Grand Marnier, Cointreau)

I tablespoon  shredded mint leaves.

 

METHOD

1.     Mush apricots to a course pulp.

2.     Whisk cream to soft peaks.

3.     Fold through apricots, liqueur and mint.

 

Frommage Fraise and Strawberry Fool

taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert

 

INGREDIENTS:

250G strawberries hulled

1 tablespoon icing sugar sifted

250mls frommage frais

½ cup crème fraiche

 

METHOD

1.     Hull strawberries.

2.     Crush strawberries lightly with a fork. Sprinkle with icing sugar.

Fold in frommage frais and crème fraiche.

Grappa Fool

GRAPPA  FOOL
taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert

 

INGREDIENTS:

1 and ¼ pure cream

2 tablespoons icing sugar sifted.

¾ mascarpone, stirred with fort to loosen.

I tablespoon grappa ( or brandy or gin)

 

METHOD

1.Whip cream with icing sugar until soft peaks form.

2.With a spatula, stir in mascarpone lightly and quickly but do not overbeat.

3. Stir in grappa ( or brandy or gin).

Rhubarb and Apple Fool

RHUBARB AND APPLE FOOL
taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert

 

INGREDIENTS:

500G rhubarb stalks cut into 1.5cm lengths

2 medium apples, peeled and coarsely chopped.

100mls apple juice

2-3 tablespoons of runny honey.

2 cups of cream.

 

METHOD

1.Place rhubarb, apple, juice and honey in pot.

2.Gently cook for 8-10 minutes or until fruit is soft but retains its shape.  Cool.

3.Whisk cream to soft peaks.

4.Fold through mixture.

Blackberry Fool.

BLACKBERRY FOOL
taken from Herald Sun 1/4/1997

Mum was a great collector of all sorts of recipes from many sources including Herald Sun.  After she passed on, I have been going through her massive collection  and will share as many as I can with you. All of these fool recipes mum made at some time and all are a delightful dessert

 

INGREDIENTS:

500G Blackberries ( fresh or frozen)

½ cup of caster sugar

2 tablespoons of water

1 and ½ cups of pure cream

2 tablespoons crème de cassis (or other berry liqueur)

 

METHOD

1.     Place blackberries, sugar and water in a pot.

2.     Gently cook over medium heat for about 5 minutes or until juice runs from the fruit.  Then cool.

3.     Whip cream to soft peaks.

4.     Stir in blueberries with fork, crushing as you fold.

5.     Spoon a little crème de cassis to serve.