An English trifle is comprised of delicious layers; cake, fruit, cake, fruit and lavish helpings of whipped cream. It usually has custard somewhere in there too. After we ended up with quite a crop of rose geranium plants, we decided to try the pound cake described by the Herb Farm Cookbook.
It’s quite simple – just make your favorite pound cake recipe. Place the leaves of a rose geranium in a buttered baking tin and cook the pound cake in it. This leaves a delicate rose scent and flavor, especially on the outside.
We layered with strawberries and lemon curd, topping our homemade whipped cream with candied violets from my favorite Parisian store, Hediard. For the whipped cream, add 1-2 tablespoons of confectioner’s sugar or really fine sugar (we’ve cheated and used normal sugar, it’s passable) and 1 teaspoon vanilla extract.
Some days things don’t go as we plan. Imagine my horror when, after taking a bite of freshly seared steak, it tasted like freezer burn. This was no cheap cut, it was pricey and free-range from a local farmer’s market. There must have been an error in their packing, because I’ve never had this problem before.
This happened a few days ago and the cooked meat sat in my fridge, glaring at me defiantly. ‘Go on, throw me away and waste all that money,’ it seemed to sneer. I knew there must be another way, and sure enough, curry sauce came to the rescue!
As an emergency dish, the recipe is a bit slapdash – a bit of this, a pinch of that.
Mystery meat (or beans as a vegetarian alternative)
Veggies like corn, summer squash, potatoes – anything sturdy enough to stand up to strong flavors and some heating
Your favorite jar of curry sauce
Saute the meat and vegetables in a pan until warm (mine were pre-cooked)
Add lavish helpings of curry sauce
Heat the rice in a pot or microwave until warm
It turned out quite nice over leftover green rice from yesterday’s meal along with the last drops of the Torii Mor 2010 Pinot Noir from Oregon – bright, tangy and almost flowery, but with a lasting finish. It was probably a little young to drink but it was delicious.
I followed it up with a flaky almond croissant filled with chocolate, mmm!
For some reason I don’t like drinking plain water, but during the summer I definitely need more water. At a charity event, I discovered a delicious drink featuring lemonade + gin + rosemary. I adapted this to make a rosemary lemon water, but you can also use mint, other herbs or no herbs.
20 ounces of water
Juice from 1 lemon
1-2 stems of rosemary
1 tablespoon agave syrup (or other syrup)
Mix lemon juice and agave syrup together until they are well blended
Add the water and stir, then add the rosemary
Slice the lemon and add a few of the pieces
This is a lemony flavored water, if you want real lemonade then use 3 lemons and 3 tablespoons of syrup.