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Mum's Trifle

This trifle is a traditional Maltese recipe, the way my mother makes it. Honestly it is a calorie bomb...but it is soooo good you almost forget that! :p

Ingredients:
Makes 1 large trifle

1 ready-made sponge cake
1 jar of strawberry jam
1 cup peach juice
4 tbsp sherry
1 litre custard (ready-made)
500ml whipping cream
1 big tin fruit macedonia + any other fruit to fill
strawberries + other fruit to decorate

Directions:
Start by slicing the sponge cake into layers, depending on how many layers you would like your trifle to have. I usually use a 2 inch high sponge and divide it into 3 layers. Mix the juice with the sherry, and divide it into the number of sponge layers you plan to have.

Put a layer of sponge into the bottom of a container, preferably a big glass bowl. Put a generous amount of jam and spread it on top of the sponge. Spread a part of the juice and sherry mix on top of the first sponge layer. Put some fruit on top, and then cover everything with a thick layer of custard. Repeat this process until you place the last sponge layer on top. Spread with jam and wet with the juice mixture.

Beat the whipping cream until stiff peaks form, then spread or pipe on top of the trifle. Decorate with the strawberries or any other fruit.

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Beer and Salami Birthday Card

If you're wondering, yes the salami is an inside joke :3

Card participating in:
Simon Says Stamp Wednesday Challenge

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Floral Birthday Card

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Simon Says Stamp Wednesday Challenge

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Warm Like Tea Card

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Simon Says Stamp Wednesday Challenge

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Floral Cut-Outs Birthday Card

Card participating in:
Simon Says Stamp Work it Wednesday (July 2015)

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Tuna and Corn Fish Cakes

An easy and quick light recipe. Serve with vegetables or a fresh salad.

Ingredients:
Makes 8 patties

300g cooked mashed potatoes
200g can tuna fish, drained
115g sweetcorn
2 tbsp fresh parsley, chopped
50g (about 1 cup) fresh white breadcrumbs
salt and pepper
lemon wedges to serve

Directions:
Place the mashed potato in a bowl and stir in the tuna fish, sweetcorn, and chopped parsley. Season to taste with salt and pepper, then shape into eight patty shapes.

Spread out the breadcrumbs on a plate and press the fish cakes into the breadcrumbs to coat lightly, then place on a baking sheet.

Cook the fish cakes under a moderately hot grill until crisp and golden brown, turning once. Serve with the lemon wedges.

Recipe taken from "Low Cholesterol Cookbook"

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Paper Plane Spinner Card

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Simon Says Stamp Monday Challenge

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Box of Chocolates Card

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Simon Says Stamp Monday Challenge

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Not Your Classic Burgers

This is my to-go recipes for gorgeous sizzling burgers. You can omit the chilli if you prefer the burgers without any spiciness. You can also add some bacon mince to add an extra dimension to the flavour. These burgers cook well on a BBQ or in a pan, and they also freeze well.

Ingredients:
Makes about 12 burgers

500g beef mince
500g pork mince
1 chilli, chopped finely
1 onion, chopped finely
2 tbsp Worcestershire sauce
1 tsp curry powder
1 tsp paprika
1 tsp garlic powder
1 tbsp fresh parsley, chopped
1 cup fresh breadcrumbs (you can make your own by putting some stale bread in a blender and pulsing until in crumbs)
1 egg, lightly beaten
salt and pepper
1/2 cup milk + 1/2 cup water

Directions:
Mix all ingredients except the milk and water in a large bowl. Then, little by little, start adding the milk and water mixture until the meat mixture is smooth. Form into patties. You can then place on some baking paper on a tray to freeze.

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Sweet Chilli Coconut-Lime Grilled Chicken with Cauliflower Rice

A light and refreshing meal with an outstanding taste!

Ingredients:
Makes 4 portions

3/4 cup unsweetened light coconut milk, divided
1/2 cup sweet chili sauce, plus more for dipping
1 lime
salt and pepper
4 chicken breasts
1 medium-sized head cauliflower, grated (6-8 cups)
1 1/2 tbsp coconut oil
1/4 cup fresh coriander, chopped

Directions:
Combine 1/2 cup coconut milk, sweet chilli sauce and the juice of 1/2 lime in a large bowl. Add salt and pepper then whisk to combine. Add chicken breasts and marinate for 30 minutes to 1 hour in the fridge.

Preheat grill pan to medium-high. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are. Remove to a plate to rest for 5 minutes.

Meanwhile, heat coconut oil in a large pan over medium/medium-high heat. Add cauliflower, season liberally with salt and pepper, and then cook until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add 3-4 tablespoons coconut milk, depending on how coco-nutty you want it. Add coriander then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra sweet chilli sauce for dipping.

Adapted from Original Recipe

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Gnocchetti with Pea Cream Sauce

The creaminess of this sauce is simply outstanding. The sweetness of the peas against the saltiness of the Pecorino and Parmesan is delicious!

Ingredients:
Makes 4 portions

1 shallot, diced
1 tbsp butter
1 1/2 cups vegetable broth
500g peas
30g Pecorino cheese, grated
20g Parmesan cheese, grated
salt and pepper
1/4 tsp grated nutmeg

Directions:
Melt the butter in a pan and add the shallots. Cook for a couple of minutes until translucent, and then add the peas. Cook for about 15 minutes until tender, and then add the vegetable broth. Season with salt and pepper.

Transfer the pea mixture to a blender and blend until smooth and velvety. If you want you can also pass the sauce through a fine sieve to remove any left over pea shells, but I honestly did not find the need to. Replace the pea sauce in the pan, and add the nutmeg, Pecorino, and Parmesan. Serve with gnocchetti or a similar pasta, as it holds the sauce wonderfully.