Annabelle White's trifle and salad recipes - 9 December
Super easy divine fresh cherry and raspberry trifle
Time: 10 mins
This absolutely easy and so delicious. Great when under pressure during the festive season and a quick trip to the supermarket will give you the ingredients you need for this superb dessert. This will feed ten people.
36 fresh cherries, stoned and cut in half
1/2 cup creme de cassis
225g unfilled sponge (supermarket one is fine)
1 small punnet fresh raspberries
2 cups custard (buy one 1kg custard and keep in fridge)
300ml cream (whipped, but not sweetened)
1/4 cup flaked almonds
Place the cherries in a bowl and drizzle the crème de cassis over the fruit. Cover and leave in bench for 30-60 minutes.
Break half the sponge up in serving bowl, scatter with half the cherries and the crème de cassis and then half the raspberries. Repeat. Make a few insertions into the sponge so the hot custard (that is heating covered for 2 minutes in the microwave) can ooze through the layers.
Pour one cup hot custard over the sponge and fruit. Wait a few minutes and then pour the remaining cup of hot custard over the sponge. Cover and refrigerate for at least an hour or two before serving.
To serve top with whipped cream and flaked almonds.
* The great feature of this dessert is that the cream and fruit are both non-sweetened. The cherries are wonderfully sweet at the moment and the sweetness in the commercial custard is perfect for the raspberries. This is a truly delicious dessert!
1/2 cup oil
1/4 cup white wine vinegar
1/2 tsp salt
2 tsp sugar
1 tsp freshly ground black pepper
1 1/4 tsp dry mustard
2 minced garlic cloves
1/3 cup finely minced parsley
3 tbsp fresh basil or mint, chopped finely
Place all the ingredients in a jar with a secure and tight lid and shake well. Chill for several hours, or leave overnight so that the flavours blend together. Allow the dressing to come back to room temperature before re-shaking - then serve.
Warm Vegetable Salad
Time: 10 mins
500g new potatoes
1 bunch asparagus
2-3 carrots, peeled and chopped
In the steamer cook the potatoes and carrots first - add asparagus in last few minutes and then place on platter and drizzle with dressing and serve.
* Optional extras - crumble feta or blue cheese over mix
* Scatter toasted nuts over the mix
* Add a scattering of additional chopped herbs and a good grind of black pepper. Do not refrigerate leave to rest at room temperature and serve not hot or necessarily warm - just as it is!