Make your own free website on Tripod.com

RAMIN'S FAMILY RECIPES
Home | Vanessa's Tiramisu | Natural pest control | Grace's Pineapple and Passionfruit Cheesecake | Catherine's Rocky Road | Teri's Quick and Easy Chicken Dish | Pete's No-cook Fresh Tomato Pasta Sauce | Niki's Pecan Nut and Chocolate Fridge Tart | Leila's Florida Key Lime Pie | Hedi's Nicoise Salad | Tao's Pad Thai | John's Orange Soufflé | Daniellie's Meat Loaf | Michele's Lemon Delicious Pudding | Search Engines | SHARE QUOTES | Opinion | Tracey's Chocolate Chip Cookies | Nadar's Traditional Persian Rice | Mary's Low-fat Chocolate Cake | Joe's Asparagus Frittata | Universal Currency Converter | World News | Osman's Flake with Vegetable Sauce | Danny's Apple Crumble | Mel's Beef Kebabs | Mario's Italian Stuffed Chicken Breast | Roz's Neiman-Marcus Cookies | Samir's Version Of McDonald's Big Mac Sauce | Papa John's Dipping Sauces | Edwin's Version of KFC's Mashed Potato Gravy | Good Seasons Italian Salad Dressing | Megan's Sticky Date Pudding | Nahal's Version of McDonald's Sweet And Sour Sauce | Italian-Style Bread Crumbs | Persian Baklava | Oscar's Version of Burger King's Big King | Moroccan Barbecued Lamb | Jarrod's Ice-cream Praline | Natalie's Greek Kebabs | Carmin's Cappucino Cake | Roxie's Pancakes | My Version of Pancakes from International House of Pancakes | My Version of Waffle House Waffles | Nimar's Version of KFC Cole Slaw | Chloe's Focaccia | Chicago Style Pizza | BBQ Chicken Pizza | New York Style Dough | Kim's Kraft Catalina Salad Dressing | Boston Market Dill Potato Wedges | My Version of McDonald's Big Mac | Stephanie's Apple Galette | Michael's Version of McDonald's Chicken McNuggets | Hooter's Buffalo Chicken Wings | Sara's Fortune Cookies | Oil Sauces | Applebee's French Onion Soup | David's Version Of McDonald's Filet-O-Fish Sandwich | Ramin's Homemade Pizza | Diba's Spicy Potato Wedges | Karim's Bruschetta | Recipes by Category And Jokes | Ron's Extra Tasty Crispy Chicken | Jessica's Fried Rice | Roxy's Stir Fried Noodles | Nima's Bombe Alaska | Maryam's Fish And Chips | Pam's Trifle | Cooking a Turkey | Recipe Page | Alonso's Caesar Salad | Cooking Tips | Related Links | Contact Me And Sign my Guestbook or GuestMap
Pam's Trifle

Pam's modern version of the trifle is made from sponge cake (either bought or homemade) smothered in Grand Marnier, mixed with orange jelly and covered in custard. If you're in a hurry you can use orange jelly crystals from the supermarket, but the flavour won't be as good. This recipe serves six people.

Orange Jelly
Ingredients
2 2/3 cups freshly squeezed orange juice
1 cup white sugar
1/2 cup boiling water
6 teaspoons gelatine powder

Method

Pour the orange juice into a saucepan then add the sugar. Stir over a gentle heat until the sugar is completely dissolved. Remove from the heat.

Pour the boiling water over the gelatine and whisk immediately to dissolve. Tip into the sweetened orange juice. Mix to combine and pour into a container. Refrigerate to set.

triffle_22.gif

Trifle
Ingredients

1 Victoria sandwich cake, preferably stale
very good quality apricot conserve

3 tablespoons Grand Marnier liqueur
400ml pouring cream

5 egg yolks

2 tablespoons caster sugar

2 drops of vanilla extract

rind of 1 orange, optional

300ml double cream

30g split blanched almonds, toasted
 
4 arrowroot biscuits, chopped
orange jelly (prepared earlier, then cut into chunks)

Method

Cut the sponge cake into thick pieces. Sandwich the pieces together sparingly with jam. Pile them into a large glass serving dish. Pour over the Grand Marnier and leave to soak while you prepare the custard.

Put the pouring cream into a saucepan and scald by bringing to just below boiling point, then remove from heat. In a large bowl, lightly beat the egg yolks, caster sugar and rind with a whisk. Pour on the scalding cream, stirring vigorously.

Return the mixture to the pan and reheat carefully, stirring all the time, until the mixture is thick enough to coat the back of the spoon. Care must be taken not to boil the custard, or it will curdle. Add the vanilla extract and allow to cool.

To assemble the trifle, place the sponge, orange jelly and crushed biscuits into glass serving dishes. Strain over the cooled custard and leave to get completely cold. To serve, top with whipped cream and chopped almonds. Dust with icing sugar.

QUOTE:The stock market has spoiled more appetites than bad cooking. (ROGERS, WILL on STOCK MARKET)