Sunday, 20 December 2015

Luxury Sherry Trifle with Fresh Raspberries (with Thermomix instructions)

A traditional-based sherry trifle perfect for special occasions - you can leave out the sherry if you want the kids to have some too!

In our family, it has become traditional to make a sherry trifle over the festive period. I have given you the option whether you wish to make this trifle with or without  jelly - I like to make mine without, with plenty of fresh raspberries lightly crushed and crammed into the middle to counteract the sweetness of the sherry-soaked sponge and the custard.

Custard wise, if you own a Thermomix, I've put instructions for making your own custard at the bottom; if not a 500ml tub of good quality thick custard is perfect for the job (or of course, you could make up 500ml of instant custard if you prefer a more set texture).

This should serve around ten people, or a few more if the portions aren't too large!

Monday, 7 December 2015

Rich Madeira Sauce with Wild Mushrooms

Delicious with steak, this decadent sauce is a real treat which also complements chicken and pork.

Things like Madeira, cream and wild mushrooms are luxurious ingredients, coming together in a rich sauce perfect for when you indulge yourself in a really decent, aged steak from a good butcher, and want to adorn it with something which will complement it, and not overpower it.

I confess, I haven't taken the best photo as I was plating up for four (including two hungry children!) for a certain person's birthday without the time or opportunity to faff about with beautifying the plate as I often do, or take anything but the briefest of photos, but I hope you can at least imagine how delicious the sauce might taste - which it really, REALLY does - there was not a drop left on these plates afterwards!

See? All appetites catered for here - boys on the left! If you're bored of peppercorn sauce with your steak (even though it's gorgeous), and you like mushrooms, you'll love this!

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