HAZELNUT MERINGUE CLUSTERS & A GIVEAWAY + BOOK REVIEW: YUMMY SUPPER BY ERIN SCOTT - BISCUITS MERINGUÉS AUX NOISETTES & UN CONCOURS + UNE CHRONIQUE: YUMMY SUPPER PAR ERIN SCOTT

Picture by Erin Scott.

Yummy Supper -
100 Fresh, Luscious & Honest Recipes From A {Gluten-free} Omnivore.

I can't excatly recall when I discovered Yummy Supper, but one thing that I am totally sure of is that the day I first layed my eyes on this unique blog, I knew it was going to get a name sooner or later.

Yummy Supper has it all. The food is wholesome, mouthwatering, fabulous and beautifully staged, the photography is stunning and the site is graphically pleasing. Besides, the talented and charming lady behind it is a kind and enthiusiastic blogger who takes pleasure in interacting with her followers and who treasures what she does.

As my gut feeling is rarely misleading, Erin Scott has managed to capture public attention with her gorgeous award-winning blog and she has just released (on the 19th of August 2014) a magnificent publication of her own via Rodale Books.

True to her generous nature, Erin proposed to send me a copy of her cookbook. What an awesome surprise! Being a big admirer of her work, her alluring offer made me extremely happy and there was no way I was going to refuse it...

Picture by Erin Scott.

Erin Scott is based in Berkeley, California where she lives with her husband and two children. This passionate advocate for food that is healthy, local and sustainable is highly influenced by her legendary neighbors Alice Waters and Michael Pollan, and her work has been featured in Kinfolk, The Huffinghton Post, Jamie Oliver's Food Revolution, Food 52, Gourmet.com, Tastespotting, Foodgawker and Fine Cooking.

A voracious eater and home cook, Scott was devastated after she was diagnosed with celiac disease several years ago (her two kids also suffer from the same condition). But, as she is a fighter, instead of giving in and purchasing the easy and bland packaged gluten-free fares, she decided to take her situation in hand and stop aiming her attention on what she couldn't eat and instead, embraced all that she could eat. Her diagnosis was an impetus for her kitchen habits to become richer and more varied. The limitations of her diet forced her to use her creativity and expand her approach of nutrition. As a result of that, she teared out her lawn and transformed her tiny backyard into a lush organic garden.

 

          Picture by Erin Scott.

This book shows how to eat with intention - and reveal through simple, vibrant recipes that when you are attuned to freshness, flavor and seasonality, health is the natural outcome.
- Alice Waters

Erin's first cookbook is sublimely crafted, refreshing and offers covenient as well as family-friendly recipes that are original, genuine, soulful, delicious and which focus on seasonality and vibrant natural ingredients. Every dish that is presented in her 256 pages paperback is extremely appealing, colorful and full of oomph.

Organized into whimsical chapters ("Slurp", "Egg", "Veg", "Sea", "Butcher Shop", "Grain + Seed", "Nut", "Fruit", "Kid Favorites" and "Odds + Ends"), Yummy Supper transcends the gluten-free genre and will inspire you to cook real food and motivate you to extend your culinary repertoire.

This book is for conscious people who respect their bodies and the environment, but who also want to find comfort at the table and savor a soul-uplifting meal without restraining themselves or getting involved in overcomplicated culinary projects.

 

             Picture by Erin Scott.

I have really enjoyed going through the pages of this delightful cookbook as I can wholly relate to Erin's philosophy and lifestyle. Even if I am not celiac and I love to cook or bake with wheat (and related grains), I nonetheless try to nourish myself with as little gluten-based products as possible since I take my health seriously and aspire to stay slim. In addition, it is important for me to respect the seasons, feed mindfully, have environmentally friendly habits and serve food that is not only eye-catching, but also tasty, whole and lively. And of course, let's not forget to mention Erin's marvelous pictures which never fail to enlighten me and make me drool.

Choosing a recipe to share here with my readers wasn't an easy task (everything looks ever so good and enticing). As a matter of fact, I had to go through the book more than 6 times until I finally made up my mind. So, after a lot of debating, I have decided to prepare "Hazelnut Meringue Clusters".

Also known as "Brutti Ma Buoni" which literally translates as "ugly but good", these hazelnutty meringue bites are a classic Italian treat and despite their rustic looks (uneven shape and cratered surface), they taste absolutely divine and have a ton of personality.

This biscuit is definitely a keeper and so is Erin's recipe. Aside from needing more baking time (is it my oven?), my cookies turned out perfect. They were so exquisite that we could not stop digging into the metallic container for more!

Hazelnut Meringue Clusters (aka Brutti Ma Buoni)
Recipe by Erin Scott @ Yummy Supper (and slightly adapted by myself).

Ingredients:
1 Cup (120g) Raw Hazelnuts
1/2 Lemon
3 Egg whites, at room temperature
1/2 Cup (105g) Castor/superfine sugar
A pinch of fine sea salt
1 Tsp Pure vanilla extract

Method:
1. Preheat the oven to 190°C (375° F). Line 2 baking sheets with parchement paper for baking the meringues later.
2. In a smalll, dry cast iron pan (I used a baking sheet), toast the hazelnuts in the oven for 7 to 10 minutes. Let the nuts cool, then rub off the skins using a clean kitchen towel. Coarsely crush the hazelnuts with a mortar and pestle, or use a heavy chef's knife. Set the nuts aside, and turn the oven to 180° C (350° F).

3. Get out a medium bowl and hand mixer, or a standing mixer with the whisk attachment (it is key to have your blowl and whisk completely grease-free in order to make successful meringues: rub the lemon half all around the inside of your mixing bowl and on the whisk attachment itself). Vigorously whisk the egg whites until soft peakes form. While the mixer is still running, gradually add the sugar, salt and vanilla. Continue high-speed whisking for a few more minutes, until the eggs have formed stiff peaks and become beautifully glossy. Gently fold in the crushed hazelnuts.
4. Scoop small mounds of batter onto the prepared baking sheets. Bake for 15 minutes (I baked mine for about 20-25 minutes), then turn off the oven and let the meringues continue to crisp in the warm oven for an hour or so.

Remarks:
Store the cookies in an airtight container to preserve crispness.

Serving Suggestions:
Serve with a cup of coffee or a glass of the alcohol of your choice (liquor or dessert wine).

Biscuits Meringués Aux Noisettes (ou Brutti Ma Buoni)
Recette par Erin Scott @  Yummy Supper (et légèrement adaptée par moi-même).
 
Ingrédients:
1 Tasse (120g) de Noisettes entières
1/2 Citron
3 Blancs d'oeufs, à température ambiante
1/2 Tasse (105g) de Sucre semoule
Une pincée de Sel de mer fin
1 CC d'Extrait de vanille pure

Méthode:
1. Préchauffer le four à 190° C. Tapisser 2 plaques à pâtisserie de papier sulfurisé.
2. Dans une petite poêle en fonte (j'ai utilisé une plaque à pâtisserie), torréfier les noisettes au four pendant 7 à 10 minutes. Les laissez refroidir, puis les frotter avec un torchon propre pour les monder. Dans un mortier, concasser grossièrement les noisettes (ou en utiliser un gros couteau). Mettre de côté et régler la température du four à 180° C.

3. Déposer les blancs d'oeufs dans le bol de votre robot de cuisine (pour réussir vos meringues, il est important que votre bol soit propre et exempt de graisse: frotter la moitié du citron à l'intérieur de votre bol et sur le fouet lui-même). Fouetter énergiquement les blancs d'oeufs jusqu'à formation de pics mous. Ajouter graduellement le sucre, le sel et la vanille. Continuer à fouetter à grande vitesse pendant quelques minutes, jusqu'à ce que les œufs forment de pics fermes et que la masse soit brillante. Incorporer délicatement les noisettes concassées.
4. Déposer des petits tas de meringue sur les plaques à pâtisserie. Faire cuire au four pendant 15 minutes (j'ai fait cuire mes biscuits pendant environ 20-25 minutes), puis éteindre le four et laisser les brutti ma buoni sécher dans le four chaud pendant une heure ou deux (celà les rendra croustillants).

Remarques:
Conserver les biscuits dans une boîte hermétique pour préserver leur croustillant.

Idées de Présentation:
Servir avec une tasse de café ou avec un verre d'alcool de votre choix (liqueur ou vin de dessert).

GIVEAWAY
One copy of “Yummy Supper”.

Rules and Entry Details:
- You must leave a COMMENT in the comment section of this post (one entry per person).
- Winner will be chosen using the "hat method".
- Winner will be notified via email (please leave your e-mail adress if you don't have a blog).
- This giveaway is open WORLDWIDE.
- The contest closes on the 6th of November 2015 at 12pm CEST and will be announced on the 7th of November 2014.

Statement:
This giveaway is provided to you by RODALE BOOKS.

Please note that I only promote things that stay true to my tastes, convictions and interests. The opinions expressed on Rosa's Yummy Yums are purely my own and based upon my personal impressions of the cookbook. I was given a copy of “Yummy Supper”, however I was not paid to publish a positive review.

HAZELNUT DATE TRUFFLES - TRUFFES AUX DATTES ET NOISETTES

SPRING HAS SPRUNG

She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
Winter is dead.
- A.A. Milne, When We Were Very Young

It is spring again. The earth is like a child that knows poems by heart.
- Rainer Maria Rilke

It’s official, spring is finally upon us! One must be a fool not to have witnessed nature’s boisterous reawakening. The signs are omnipresent and unless you live in a cave or you are deaf, dumb and blind (not in the medical sense, but in the spiritual one), it is quite impossible to miss them.

Yes, spring is here and there’s no denying it. From morning to evening the birds are chirping hysterically, trees are blossoming rapidly, a cacophony of lush flowers has invaded the lawns and meadows, the air smells of honey and mowed grass, market stalls are looking more vibrant than ever, afternoon temperatures flirt with the twenties (celsius), the mountains are losing their snow, warm sunshine graces our skin again, the longer days have arrived and most of us are struggling with seasonal fatigue or hay fever.

Spring drew on...and a greenness grew over those brown beds, which, freshening daily, suggested the thought that Hope traversed them at night, and left each morning brighter traces of her steps.
- Charlotte Brontë, Jane Eyre

Something in the air this morning made me feel like flying...
- Eileen Granfors, And More White Sheets: An expanded text edition

I find this time of the year quite thrilling, revitalizing and inspiring as once more life takes over and grim darkness, decay and silence is supplanted by bright light, joyfullness, efflorescence and excitement. After an extensive period of hibernation, suddenly each living being, without exception, is shaken from its torpor and fuelled with new energy.

Spring, the season of transformation and resurrection, revives our hopes and dreams, blows away our fears as well as doubts and brings positive change in our existence. It is a fresh beginning for us all and like a phoenix that has risen from the ashes, we are ready to take a leap into the unknown, conquer the world and discover unexplored horizons.

I, myself am no stranger to the sheer euphoria that takes hold of us humans when we turn over the third page of the calendar, spot the very first primrose or hear the melodious morning song of blackbirds. As soon as the vernal equinox occurs, I become as restless and impatient as a small child on Christmas Eve and I cannot wait for the big transition to happen.

Unfortunately, the blooming period is ephemeral - I am always surprised by how fast things go and how soon summer arrives - and the tender and luxurious colors of spring are fastly replaced by dark shades of green. This is the reason why I try to be mindfully attentive to my surroundings and fully savor every single moment that is offered to me…

En tout être comme en toute chose se côtoient et s’imbriquent Lumière et Ténèbres. Dans une datte que vous croquez, la chair nourrit votre corps, mais le goût suave et le parfum et la couleur nourrissent votre esprit. La Lumière qui est en vous se nourrit de beauté et de connaissance, songez à la nourrir sans arrêt, ne vous contentez pas de gaver le corps.
- Amin Maalouf, Les Jardins De Lumière

Speaking of time passing fastly, Easter is once again upon us and I hope that you all have wonderful plans for the long weekend ahead. Well, in case you still don’t know what treat or snack to prepare for the April celebrations, you might be interested in giving my “Hazelnut Date Truffles” a try.

These refined bites are easy to prepare (a real lifesaver) and aside from tasting divine and being addictive, they are also healthy (no guilty conscience here!) - this is a perfect after dinner or teatime nibble, especially if you have been eating rich food all day long.

Hopefully you'll attempt to make them as they are an absolute crowd pleaser (even kids love them) and besides, this recipe is highly adaptable (extra fun in the kitchen)...

Hazelnut Date Truffles
Recipe by Rosa Mayland, April 2014.

Makes about 16-20 truffles.

Ingredients:
1 1/3 Cup (about 22) Pitted & chopped Medjool dates
2/3 Cups (80g) Toasted Hazelnuts (or any other nut of your choice)
1 Tbs Whisky (or water)
1 Tsp Pure vanilla extract
3 Tbs Unsweetened cocoa powder, plus more for coating the truffles
A pinch fine sea sealt
1/4 Cup (45g) Small chocolate (dark, milk or white) chunks/drops

Method:
1. Put the dates, hazelnuts, whisky and vanilla in a food processor and run until a fine and sticky paste forms.
2. Add the cocoa powder and sea salt and pulse a few more times.
3. Incorporate the chocolate chunks/drops.
4. Shape into 2.5 cm (1 inch) balls and coat with cocoa powder.

Remarks:
Add a little water (or whisky) if the paste is too dry and crumbly, or add a little cocoa powder if the paste is too wet and sticky.
The whisky can be replaced by water or any other alcohol of your choice.
Flavoring Options (add at the same time as the cocoa powder): 1 tsp finely grated orange zest or 1 tsp instant espresso powder or 1 tsp ground cinnamon or a pinch ground tonka beans or 1/2 tsp ground chipotle chili powder.
These truffles can be made 1 week ahead and they must be stored in an airtight container in the fridge.

Serving suggestions:
Serve the truffles (at room temperatures) with a small glass of liquor or a good cup of coffee.

Truffes Aux Dattes Et Aux Noisettes

Recette par Rosa Mayland, avril 2014.

Pour environ 16-20 truffes.

Ingrédients:
22 Dattes Medjool dénoyautées et hachées 
80g de Noisettes torréfiées (ou tout autre noix de votre choix) 
1 CS de Whisky (ou d'eau)
1 CC d'Extrait de vanille pure 
3 CS de Cacao en poudre non-sucré, et plus pour enrober les truffes 
Une pincée de sel de mer fin 
45g de Chocolat (noir, au lait ou blanc) coupé en petits cubes ou de pépites de chocolat

Méthode: 
1. Mettre les dates, les noisettes, le whisky et la vanille dans un mixeur et les broyer assez finement afin d'obtenir une pâte collante et fine. 
2 . Ajouter le cacao et le sel, puis mixer encore un peu. 
3 . Incorporer les pépites de chocolat.
4 . Façonner en boules d'environ 2,5 cm et les enrober de poudre de cacao.

Remarques: 
Ajouter un peu d'eau (ou de whisky) si la pâte est trop sèche et friable, ou ajouter un peu de poudre de cacao si la pâte est trop humide et collante.
Le whisky peut être remplacé par de l'eau ou tout autre alcool de votre choix. 
Vous pouvez aussi arômatiser vos truffes avec 1 CC de zeste d'orange finement râpé ou 1 CC de café en poudre (instantané) ou 1 CC de cannelle en poudre ou une pincée de fève tonka râpée ou 1/2 CC de piment chipotle poudre.
Ces truffes peuvent être fabriquées 1 semaine à l'avance et elles doivent être entreposées au réfrigérateur, dans un contenant hermétique. 

Suggestion d'accompagnement: 
Servir les truffes (à température ambiante) avec un petit verre de liqueur ou une bonne tasse de café.

BEETROOT AND ORANGE SALAD - SALADE DE BETTERAVE À L'ORANGE

February is a suitable month for dying. Everything around is dead, the trees black and frozen so that the appearance of green shoots two months hence seems preposterous, the ground hard and cold, the snow dirty, the winter hateful, hanging on too long.
- Anna Quindlen, One True Thing

February, when the days of winter seem endless and no amount of wistful recollecting can bring back any air of summer.
- Shirley Jackson, Raising Demons

Although I am a big fan of winter, I have to admit that February and its uniform skies, blizzardy snowfalls, heavy sleet storms, anesthetizing as well as frigid north winds and fair share of viruses can be quite a trying, unforgiving and monotonous month. Although the season of renewal is getting closer by the minute and the first signs of spring can already be witnessed (catkins hanging from trees, chaffinches and blackbirds singing crazily, snowdrops flowering, daffodils and primroses peeking out of the ground, etc...), this in-between period of the year is definitely not my favorite as it has the aura of a dull Soviet no-man's land or of a waiting room in a Bolshevik hospital.

Painfully murky and depressingly characterless days endlessly follow one another until the point where all this blandness numbs us and the zombie mode kicks in. It is an indubitable fact that dense opaque fog, serious lack of sunlight, bitter air and polar temperatures get the best of us as this lethal combination contributes to weakening our immune system and deminishing our high spririts. Hence it is extremely important that we don't forget to take good care of our mental and well as physical wellness.

It is totally normal to feel exhausted and a little feeble when the weather is so unfriendly and our lifetsyles go against the cosmic rhythm. After all, we cannot constantly be 110% productive and ask our bodies to be invicible if we don't comply to earth's laws, pamper ourselves and accept that we are not limitless machines. So, eventhough our lives are full of unchosen obligations (going to work no matter how we are feeling and having to be equally productive on a constant basis, adopting artificial schedules dictated by our modern world, suffering from insufficient sleep and peace,  etc...), it is nonetheless our responsability to nurture our well-being and inner harmony as much as humanly possible given the circumstances.

This is the reason why I try add harmony to my existence, slow down whenever I can, have activities which uplift my soul (listen to music, read, watch movies, cook/bake, meditate, go out for walks, etc...) and eat particularly wholesomely during Jack Frosts' reign. As a result, illnesses rarely affect me (I usually only get a runny nose and sore throat), my energy level is mostly high, 90% of the time my brain is active like a rat, I am generally fairly chirpy and the only blues I experience is played by talented musicians...

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
- Tom Robbins

Salad "freshens without enfeebling and fortifies without irritating.
- Jean-Anthelme Brillat-Savarin (1755-1826) 

One of my preferred health allies is beetroot. Not only is this globe vegetable fantastically versatile, mighty scrumptious and remarkably colorful, but it is also a great source of potassium, magnesium and iron as well as vitamins A, B6 and C, folic acid, carbohydrates, protein, powerful antioxidants and soluble fibre; ideal for boosting stamina, reducing risks of osteoporosis, strokes and heart attacks, bringing down blood pressure, stabilizing blood sugar, lowering cholesterol, helping slow the progression of dementia, treating anemia and fatigue. A highly nutritious and powerful ball of goodness which I am never tired of transforming into mouthwatering meals and seeing in my plate!

I'm not sure if it has something to do with my body sending me subliminal messages or if Mother Nature's imminent awakening is in cause, but lately, beets, oranges and wonderfully crunchy raw vegetables have been a lot on my mind and I have been constantly dreaming of bringing vibrant hues to the table as well as yearning for citrusy flavors.

Cravings can be very strong and as a rule, it is rather difficult to get rid of them, unlless they have been fulfilled. Anyway, thankfully for me my urge for hearty fare was legitimate and represented no threat to my organism (I would have resisted it otherwise), so I had no other choice than to enter my culinary temple in a jiffy and proceed to create a delightfully tasty, psychedelic and nutrient-ladden "Beetroot and Orange Salad" which I served for supper.

This zesty, refined and substantial cold dish met a frank success and brought happiness to the dinning table. P. asked for seconds and thirds, and we fiercely devoured it, leaving no leftovers. Had it been a platter of homemade pasta or a juicy steak, I don't think it would have gone down any faster or better. Simply perfect!

Beetroot And Orange Salad 
Recipe by Rosa Mayland, February 2013.

Serves 2 (as main course) or 4 (as side dish).

Ingredients For The "Salad Dressing":
The juice of 1 organic lemon
1 Clove garlic, crushed (optional)
2 Tbs Olive oil
1 Tsp Mild soy Sauce
1 Tsp Yellow or sweet mustard
1 Tsp Runny honey
1/2 Tsp Sriracha
1 Pinch ground allspice
Sea salt, to taste
Freshly ground black pepper, to taste
Ingredient For The "Salad":
1 Big raw beetroot, peeled and finely shredded
2 Tarocco oranges, filleted (see method)
1/4 Cup (30g) Hazelnuts, roasted and coarsely chopped
The rind of one organic lemon 
Sprouted alfalfa

Method For The "Salad Dressing":
1. Whisk all the ingredients together and set aside.
Method For "Plating The salad":
2. Place the grated beetroot* on the plates.
3. Drizzle the salad dressing* over the beetroot.
4. Prettily arrange the orange segments* over the beetroot.
5. Sprinkle the hazelnuts* and the grated lemon rind* over the salad.
6. Top with a handful of sprouted alfalfa*.
7. Serve immediately.

Remarks:
You can replace the allspice by 1/2 Tsp ground cumin, the Tarocco oranges by Moro or Navel oranges and the sprouted alfalfa by any other sprouted seeds of your choice (beetroot, onion, sesame, etc...).
The clove garlic is totally optional. Instead, try flavoring your salad with an onion which you'll cut in half and slice very thinly, then arrange nicely over the grated beetroot (before adding the orange segments).

Serving suggestions:
Serve this salad as main course, with slices of pumpernickel bread or as side dish in accompaniment to a casseroles, gratin or some barbecued meat.

* In equal quantities (either 1/2 or 1/4, depending on how many people you are going to serve).

Salade De Betterave À l'Orange
Recette par Rosa Mayland, Février 2013.

Pour 2 personnes (plat principal) ou 4 personnes (plat d'accompagnement).

Ingrédients Pour La "Vinaigrette": 
Le jus d'un citron bio
1 Gousse d'ail, écrasée (facultatif)
2 CS d'Huile d'olive
1 CC de Sauce soja douce
1 CC de Moutarde douce
1 CC de Miel liquide
1/2 CC de Sriracha
1 Pincée de Poudre de piment de la Jamaïque
Sel de mer, selon goût
Poivre noir fraîchement moulu, selon goût
Ingrédients Pour La "Salade":
1 Grosse betterave crue, pelée et finement râpée
2 Oranges Tarocco, découpée en quartiers (voir méthode)
30g de Noisettes, torréfiées et grossièrement hachées
Le zeste d'un citron bio
Pousses d'alfalfa/luzerne (graines germées)

Méthode Pour La "Vinaigrette":
1. Mélanger ensemble tous les ingrédients pour la vinaigrette et mettre de côté.
Méthode Pour La "Présentation De La Salade":
2. Disposer la betterave râpée * sur les assiettes.
3. Verser la vinaigrette* sur la betterave.
4. Arranger joliment les quartiers d'orange* sur la betterave.
5. Saupoudrer avec les noisettes* et le zeste de citron râpé*.
6. Déposer une petite poignée de luzerne germée* sur le dessus de la salade.
7. Servir immédiatement.

Remarques:
Vous pouvez remplacer le piment de la Jamaïque en poudre par 1/2 CC de cumin en poudre, les oranges Tarocco par des oranges Moro ou Navel et la luzerne germée par les graines germées de votre choix (betterave, oignon, sésame, etc ..).
L'ail est totalement facultatif. Afin de donner plus de saveur à votre salade, un oignon finement coupé fera parfaitement l'affaire (ajoutez-le juste avant les quartiers d'orange).

Suggestions d'accompagnement:
Servir cette salade comme plat principal, avec des tranches de pain pumpernickel ou comme plat d'accompagnement avec un plat au four, un gratin ou de la viandes grillée.

* En quantités égales (soit 1/2 ou 1/4, selon le nombre de personnes que vous allez servir).

DELUXE TRADITIONAL ENGLISH TRIFLE - TRIFLE ANGLAIS TRADITIONNEL

I am very proud to have British blood (Viking too, as England was invaded by the Danes and under the Danelaw for more than a century) running through my veins and therefore I have a strong attraction for the culture of my ancestors, hence if you are no stranger to my writings you must already know that I am an ardent and passionate defender of the cuisine of my country of origin as I believe that English food is highly underrated and still gets an undeserved as well as unfair bad rap (read this article)...

"There is no such thing as bad food/cuisine, only lousy cooks using low-grade ingredients and crappy recipes!"
- Rosa Mayland, 2011

"She did not so much cook as assassinate food."
- Storm Jameson (1891-1986)

I am totally certain that people's negative vision and quasi-xenophobic stereotyping of this astounding island's unique specialities comes from the fact that they haven't yet tasted the real deal and have only eaten unfortunate dishes that were very badly prepared by untalented and clueless "cooks". When you come across disgusting chew, remember that you must never blame the cooking customs of a country, but rather the one who has created such abominable grub. Therefore, it is unjust to judge the gastronomy of a place when you haven't fed on the right fares.
 

Believe it or not, in the past, Great Britain was avant-gardish and its culinary legacy used to have a good reputation, but regretfully certain recent events in history have damaged it considerably. For all those of you who smirk when they hear that and doubt this affirmation, it has to be said that ancient hearty, humble, scrumptious and more recent colonially-tinted British food has, in its time, inspired the rest of the world for many years. Did you know that the Anglo-Saxons developed meat and savoury herb stewing techniques before the practice became common in the rest of Europe, that the Norman conquest introduced exotic spices during the Middle Ages and that the British Empire facilitated a knowledge of India's elaborate kitchen traditions of pungent, penetrating spices and herbs? I'm pretty sure not. Well, that is a detail all haters and foulmouthed criticizers must be conscious of before they start bringing Brit cooking down in flames and spreading false propaganda.

"There is much deliciousness in the British Isles; you just have to find it..."
- Fergus Hendersen

In days of yore, the peninsula was influenced by foreign invaders like the Vikings (from Scandinavia, but especially from Danemark), the Romans (from Italy) and even the Franco-Normans (from France) who all brought with them a melting pot of ingredients and foods to the English table, and imported new cooking methods and ideas.

Thanks to the French asilants, medieval English cookery abunded with recipes containing exotic seasonings such as saffron, mace, nutmeg, pepper, ginger and sugar. Many traditional recipes are still made nowadays and this heritage can be found in many contemporary treats such as "Christmas Pudding", "Christmas Cake", "Hot Cross Buns", "Mince Pies", etc... Then, with the colonization of far-away regions of the globe by the Empire tea was imported from India and British citizens started getting obssessed by curries, condiments and spicy sauces which are now an integral part of the rich and impressive food culture of England. In addition, immigrant workers have massively contributed to expanding this land's culinary horizon. Open-mindedness, assimilation and intergration has always been part of this nation's characteristics and that is why the term "fusion" is not alien to its folks.

Unfortunately, much harm was inflicted on English gastronomy throughout the Industrial Revolution, WWI, WWII and poor economic eras (1970's especially). During the 18th and 19th century, nobody had time to spend time in the kitchen and Britain was in the forefront of canned foods as well as other mechanical preservation methods. From 1914 until early into the 1950’s, little food was left for private consumption (rationing of meat, sugar, butter and eggs). As a result, the decline of quality produces and meals became flagrant. Sadly, it is then that Great Britain acquired its status as gastronomic joke worldwide.

"British food has not traditionally been regarded as one of the world's great cuisines, and yet Stilton cheese, Scottish raspberries, Goosnargh duck and Welsh lamb are internationally renowned and celebrated. And then there are all those dishes and recipes that inspire passionately loyaltly among the initiated: Whitby lemon buns and banoffi pie, for example; pan haggerty and Hendersen's relish. All are as integral of the country's landscape as green fields, rolling hills and rocky costaline."
- Andrew Webb, "Food Britannia"

Although England's period of culinary disgrace lasted long, the joke is finally starting to get forgotten. One can now witness an extraordinary comeback in popularity of British food and the world cannot stop speaking about the archipelago's magnificent regional produces, fine dishes, awesome chefs and renowned restaurants/gastropubs. This change of situation brings me happiness because I wish that more folks out there will be able to get initiated to the proper stuff and discover as well as appreciate what I have been treasuring all my life. Light has definitely to be made on this important part of England's patrimony. My dream is that others learn to enjoy and respect it as much as I do...

You've got to understand that I have been literally brought up on the finest English specialities (made by expert hands too) and everything that ever graced my plate has been a real feast for my taste buds and a total enchantment. My grandparents, their friends and my mother have never deceived me when it comes to being terrific home chefs and introducing me to Britain's best recipes. This is the reason why I cannot accept that certain mean and uneducated individuals continue to spread false rumors about a gastronomy they don't grasp/understand at all and have not experienced correctly (just because it is your opinion and you don't like certain dishes, doesn't mean that they are horrible or make a generality)!

So, today, I wish to share with you my personal recipe for "Trifle" as this  old-fashioned delight deserves all your attention, especially if it is put together with a lot of loving care and without speeding up steps or forgetting that quality must always rule in the kitchen.

This sweet course is very popular at the moment and it is not rare to see excellent recipes for it in overseas magazines or on international blogs. Most of the time I find them interesting and mouthwatering, but I must admit that I often feel a little frustrated as most of them are too simplistic, a pale copy and lazy interpretation of the original. Besides, it is still not rare to watch a TV programm ("Come Dine with Me" on Channel 4) and see somebody shamelessly offering their chokingly disgusting and terrifyingly industrial 1970 version of that classic (low-grade store-bought cake, custard from a can or a packet, additive-laden jelly, Spanish greenhouse-grown strawberries and whipped cream from a tube). A true disgrace!

For those who have not the slightest idea regarding what a "Trifle is, then here's a short explaination. The origin of the name can be traced back to 1596 and it refers to a sweet course - very similar to a "Fool" - made with thick cream flavored with sugar, ginger and rosewater. It is only sixty years later that milk was added and the custard was poured over alcohol-soaked leftover bread. From then on, it hasn't stopped evolving in order to become the pudding we are all accustomed to seeing these days. And contrarily to common belief, the inclusion of gelatin is not a recent variation. In reality, the earliest known recipe to include jelly dates from 1747.

Despite being quite a straight-forward interpretation of the original recipe, my "Deluxe Traditional English Trifle" is nonetheless a personal creation and is quirkier and more versatile than the typical layered pud served by your granny. Mine has no trace of that repulsively wobbly mass (I adore homemade jelly, but find it not to be a must in "Trifle" since it adds nothing much to it and generally is not liked by most munchers), abominable factory-made custard or of any fertilizer-boosted fruits, the pound cake has been baked by myself (you could also use "Ladyfingers" or "Sponge Cake"), it is spiked with Port rather than Sherry, can be adapted to all seasons and contains some extra lemon juice as well as zest for more freshness, sharpness and piquantness. And finally, but not lastly, each of its components are homemade from scratch, so it is a top-notch delicacy. It is so refreshing, fruity, smooth, regressive, exquisite and addictive that I have converted my 100% Swiss boyfriend into a trifle-aholic like me...

~ Deluxe Traditional English Trifle ~
Recipe by Rosa Mayland, November 2011.

Ingredients For The "Cakes":
85g (3oz) Unsalted butter, at room temperature
85g (3oz) Castor sugar
2 Eggs (~ 63g)

1 Tsp Pure vanilla extract
125g (4.5oz) All-purpose flour
1 Tsp Baking powder
1/4 Fine sea salt
3 Tbs Whole milk 

Ingredients For The "Pastry Cream":
2 1/4 Cups (540ml) Whole milk
1/3 Tsp Fine sea salt
4 Tbs Cornstarch
1/2 Cup (110g) Castor sugar
2 Big eggs (~ 70g)
1 1/2 Tsp Pure vanilla extract

4 Tbs Unsalted butter, cut in small cubes
Ingredients For "Assembling The Trifle":
2 1/4 - 1/2 Cups (810 - 900g) Fruit compote (see comments)
2 Lemond (organic)
1 Tbs Light brown sugar
Red Port, to taste
1 Cup (250ml) Double cream (35%), whipped

1/2 Cup (90g) Matchstick almonds, toasted

Method For The "Cakes":
1. Preheat the oven to 180° C (350° F), then grease two 3x6 inches rectangular cake tins and
line the bases with baking paper.
2. Mix together the sifted flour, baking powder and salt. Set aside.
3. Cream the butter and sugar together in a bowl until pale, light and fluffy.
4. Add the eggs, one at a time, beating the mixture well between each addition and a tablespoon of the flour with the last egg to prevent the mixture from curdling and separating. Then, mix in the vanilla extract.
5. Incorporate the flour mixture by gently folding it in the egg mixture and add enough milk to obtain a batter that falls reluctantly from the spoon.
6. Spoon the mixture into the prepared tins, level the top and bake for 30-35 minutes or until golden and a skewer inserted in the centre of each cake comes out clean.
7. Let cool in the pan for ten minutes before turning out on to a wire rack and leaving to cool completely.
Method For The "Pastry Cream":
1. Put the milk and salt in a pan, bring to a light boil.
2. In a large mixing bowl, whisk together the sugar, cornstarch, eggs and vanilla extract until smooth, fluffy and light in color.
3. While constantly whisking, slowly pour the milk into the egg mixture.
4. Return the whole to the saucepan.
5. Over medium heat and while whisking non-stop, cook until you get a thick consistency (just bring to a slight boil).
6. Remove from heat and pour into a bowl. Let cool for 10 minutes and then incorporate the butter, a little at a time, until the pastry cream is smooth and shiny .
7. Cover the surface with clingplastic, directly touching the cream. Let cool completely before placing in the refrigerator.

Method For "Assembling The Trifle":
1. Cut the cake into slices (0.5 - 0.8mm/0.2 - 0.3 inches) and whisk the pastry cream until smooth again. Set aside.
2. Zest both lemons and juice them, then mix the zest as well as juice together with the brown sugar. Set aside.
3. Put 1/3 of the cake in the bottom of the bowl. Pour 1/3 of the lemon juice mixture on to it and do the same with the Port.
4. Spread 1/3 of the compote over the cake, then spread 1/3 of the pastry cream over it.
5. Repeat steps 3 and 4 two more times and then top with the whipped cream.
6. Put into the fridge to chill.
7. Before serving, sprinkle with the toasted almonds.

Comments:

Of course, I am quite aware that the fruit sauce I used is not in season anymore, but be reassured, mine came from the stock I have in my freezer. It can easily be replaced by the puree of your choice (cranberry, apple, pear, orange, chestnut, etc…).

The cake can be made up to two days in advance and kept tightly wrapped in clingfilm or frozen for up to 3 months.
The pastry cream as well as the compote can also be made ahead and kept in the fridge for up to 5 days.
I recommend that you chill the trifle for at least 4 hours (overnight is even better) before serving as then the flavors can fully develop.

Keep the trifle in the refrigerator for up to 2 days.

Serving suggestions:
Serve for dessert with a good cup of strong coffee, a glass of liquor or sweet wine.

~~~~~~~~~~~~~~~~~~~~~~

~ Trifle Anglais Traditionnel Revisité ~
Recette Par Rosa Mayland Novembre 2011.

Ingrédients Pour Le "Gâteau":
85g de Beurre non-salé, à température ambiante
85g de Sucre cristallisé

1 CC d'Extrait de vanille pure
2 Oeufs (~ 63g)
125g de Farine
1 CC de Poudre à pâte/lever
1/4 de Sel de mer fin
3 CS de Lait entier
Ingrédients Pour La "Crème pâtissière":
540ml de Lait entier
1/3 CC de Sel de mer fin
4 CS de Maïzena (fécule de maïs)
110g de Sucre cristallisé
2 Gros oeufs (~ 70g)
1 1/2 CC d'Extrait de vanille pure
60g de Beurre non-salé, coupé en petits cubes
Ingrédients Pour "Assembler le Trifle":
810-900g de Compote de fruits (voir commentaires)
2 Citrons (bio)
1 CS de Sucre brun clair
Porto rouge, selon au goût
250ml de crème double, fouettée
90g d'Amandes allumettes, torréfiées

Méthode Pour le «gâteau»:
1. Préchauffer le four à 180 ° C (350 ° F), puis beurrer 2 moules à cake rectangulaires de 8x15cm et recouvrir les fonds de papier sulfurisé.
2. Mélanger ensemble la farine tamisée, la poudre à pâte et le sel. Réserver.
3. Dans un bol moyen, battre le beurre et le sucre en pommade (le mélange doit être pâle et léger).
4. Ajouter les oeufs, un à un, en les incorporant complétement après chaque ajout. Ajouter une cuillère à soupe de farine avec le dernier œuf afin d'éviter que le mélange se sépare, puis incorporer l'estrait de vanille.
5. Incorporer la farine en pliant délicatement et ajouter assez de lait afin d'obtenir une pâte qui tombe de la cuillère (mais qui n'est pas liquide - telle une pâte à gâteau ordinaire).

6. Répartir la pâte également dans les moules, lisser et cuire cuire pendant 30-35 minutes ou jusqu'à ce que les gâteaux soient dorés et que la lame d'un couteau insérée en leur centre en ressorte propre.
7. Laisser refroidir dans les moules pendant dix minutes avant de démouler. Laisser refroidir sur un grille.
Méthode pour la "Crème pâtissière":
1. Mettre le lait et le sel dans une casserole, porter à ébullition (tout juste).
2. Dans un grand bol, battre ensemble le sucre, la fécule, les oeufs et la vanille jusqu'à ce le mélange soit pâle et mousseux.
3. Tout en fouettant constamment, verser lentement le lait dans le mélange (tempérage).
4. Verser l'ensemble dans la casserole.
5. À feu moyen et en fouettant en continu, faire cuire jusqu'à obtention une consistance épaisse, lisse et crémeuse.
6. Après ébullition, retirer du feu et versez dans un bol. Laisser refroidir pendant 10 minutes puis incorporer le beurre, un peu à la fois, jusqu'à ce que la crème pâtissière soit lisse et brillante.
7. Couvrir la surface avec du film plastique (toucher directement la crème pâtissière). Laisser refroidir complètement avant de placer dans le réfrigérateur.

Méthode Pour "Assembler Le Trifle":
1. Couper les gâteaux en tranches de 0.6-0.8mm et fouetter la crème pâtissière jusqu'à obtention d'une consistance lisse. Mettre de côté.
2. Prélever le zeste des deux citrons et les presser, puis mélanger le zeste et le jus avec le sucre brun. Mettre de côté.
3. Mettre 1/3 des tranches dans le fond du bol. Mouiller avec 1/3 du jus de citron et de faire la même chose avec le porto.
4. Étaler 1/3 de la compote sur les tranches de cake, puis étaler 1/3 de la crème pâtissière sur cette dernière.
5. Répétez les étapes 3 et 4 encore deux fois, puis décorer le dessus du trifle avec la crème fouettée.
6. Mettre au réfrigérateur.
7. Avant de servir, saupoudrer avec les amandes.

Commentaires:
Les prunes ne sont plus de saison (j'avais préparé cette recette lorsqu'ils était encore de saison), mais vous pouvez remplacer cette compote par la compote de votre choix (pommes, poires, cranberries, orange, châtaignes, etc...).

Les gâteaux peuvent être faits 2 jours à l'avance et enveloppés dans un film plastique ou congelés (maximum 3 mois).
La crème pâtissière ainsi que la compote peuvent également être préparées à l'avance et conservées au réfrigérateur pendant 5 jours maximum.
Je vous recommande de réfrigérer le trifle pendant au moins 4 heures (c'est encore meilleur après une nuit au réfrigérateur) avant de servir car de cette manière les saveurs peuvent se développer complètement.

Conserver pas plus de 2 jours au frigo.

Idées de présentation:
Servir pour le dessert avec une bonne tasse de café, un verre de liqueur ou de vin liquoureux.