Lemon & Blueberry Individual Trifles

Nothing could be easier than trifle as a quick and easy dessert. It’s one of those recipes where it seems it’s okay to use ready made products like custard, cake and tinned fruit, like a cheat’s recipe. I’m sure there are a million different variations and a million different ways to layer your trifle and what to layer your trifle with but with the lovely new range of tea flavoured jellies available from Aeroplane Jelly, we won’t have to worry about history repeating itself.

“The earliest known recipe to include jelly dates from 1747, contained in the Art of Cookery authored by Hannah Glasse. In her recipe she instructed using hartshorn or bones of calves feet as the base ingredient for the jelly. The poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861.” (from Wikipedia)

The new Aeroplane Jelly Lite Tea Infusion flavours are amazing!  I used the Lemon Tea flavour in this recipe but they also come in Peach Tea, Orange Blossom with Green Tea, Raspberry Licorice with Green Tea and Mixed Berry Tea.

I used the Peach Tea flavour in the above trifle with seasonal, stewed white peaches and it was delicious. The layer of Peach Tea jelly was delightful. Peach flavoured teas are my absolute favourite.

These kind of desserts are so easy to put together and you can keep all the ingredients on hand. I used a homebrand lemon loaf (which you can keep in the freezer until needed), store bought custard (you can get longlife custard and any kind of fruit (fresh, preserved, canned or even jam, like I did for this recipe. I used a jar of blueberry preserves as well as fresh blueberries. Just make your jelly up, as per the instructions on the packet, the morning of or the night before you need the trifle.

There are no right or wrong ways to make these. Just find a suitable glass or dish and start layering.

I made two individual trifles but a whole jelly would quite possibly make up 4-5 individual trifles or one large one.

They were really refreshing and ‘light’ and just the right amount. The lemon tea jelly gave it a more ‘grown up’ taste even though my 9 year old son loved the flavour of it and they’re lighter on sugar but not on taste.

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Trifle is perfect to feed a crowd in either a large bowl or in individual smaller shot glasses. Perfect for Christmas, a High Tea, Brunch or a wedding dessert buffet.

COMPETITION NOW CLOSED!

Congratulations to Di for your lovely recipe idea and thank you to everyone who entered.

 

How would you like to win your own selection of Aeroplane Jelly Lite Tea Infusions jelly PLUS a tea cup set for your next high tea? All you have to do is tell me in the comments below which of the above flavoured jelly you’d use to make a trifle and what other ingredients you’d use to make it. Please don’t forget to leave your email address so I can contact you if you won. The competition will run until 12pm, AEST (Brisbane time), Monday, 7 December 2015. Good luck!

Terms & Conditions

1.  This is a game of skill.
2. This competition is open to Australian Residents only.
3. The prize is a selection of Aeroplane Jelly Lite Tea Infusion Jelly and a tea cup set.
4. This prize is not redeemable in cash.
5. This competition is open from now until  Monday, 7 December 2015 12pm (Brisbane time) AEST.
6. The winner will be announced on this blog,  Domesblissity Facebook page and Twitter accounts and I will contact you via email.
7. The winner will have 7 days to respond, otherwise the prize will be redrawn.

Individual feta & mushroom omelettes

In an effort to reduce foods containing gluten I eat, I’ve been avoiding pastry and bread. This makes it a little hard to come up with transportable, quick and easy lunch foods considering we’re so used to eating sandwiches or wraps. I was going on my son’s school excursion last week and thought about making little quiches. What I came up with was basically an omelette baked in a muffin pan. They puffed up beautifully (and then sunk, as egg dishes usually do) but were just the right size for a quick lunch on the go.

There is nothing else in this recipe other than eggs, mushrooms and feta and then topped with a little grated cheese. A good protein ‘pop’ for a mid morning or afternoon snack or a couple with a salad for lunch. Of course they’d be just perfect for breakfast as well.

I’ll be remembering to cook my omelettes this way from now on. They’d freezer well or will keep in the fridge for a couple days. Next time, I might use some folded baking paper just to lift out of the pans or even cupcake papers to line the muffin pan. As much as I oiled the pan really well, they got a little stuck. Perfect little ‘pies’ eaten hot or cold.

Individual Feta & Mushroom Omelettes

• 4 eggs
• mushrooms, finely sliced
• 125gm feta cheese, crumbled
• 1 garlic clove, crushed
• salt & pepper
• grated cheese
• oil or butter for greasing muffin pan

1. Beat eggs well.
2. Add other ingredients and pour into well greased (or lined with baking paper or cupcake paper) muffin pan.
3. Top with grated cheese.
4. Bake in a 170 deg C oven for approx 10 mins or until golden on top.
5. Makes 6 individual omelettes.

Individual Pear Tarte Tatin

 

Here in Australia, a dessert is the last course of a meal, usually lunch or dinner, which consists of sweet ingredients. Dessert, pudding, sweets, tart, cake, pavlova, parfait, blancmange, crepes, cheesecake, ice cream, jelly, fruit, crumble, custard, whatever you want to call it, I’m starting a campaign to bring it back.   [photo source]   I grew up having sweets/dessert every night for dinner whether it was something as simple as jelly, ice cream and tinned fruit or a hot pudding. We never had weight issues as kids. To me, it balanced off a meal. It doesn’t have to be high in calories. There are many low calories choices for example yoghurt, fruit, low fat ice creams, low sugar etc .   [photo source]   Every Sunday, I plan on sharing an old fashioned (or modern) dessert recipe that the whole family will enjoy.     To get you started, here’s a recipe from last year for Individual Pear Tarte Tatin. Tarte Tatin is a French upside-down apple tart in which the apples are caramelised in butter and sugar before the tart is baked. You can use any fruit for this and making an individual serve, you can control the serving size.  These can be stored in the fridge (or frozen) for another night.   Do you have any dessert memories from your childhood?

 

Individual Lemon Jelly Slice

So…I could’ve made Chocolate Chip Cookies or any kind of cookies for that matter. I could’ve made a cake. I could’ve made a slice. But, I saw a packet of jelly crystals and a can of condensed milk in the pantry and I immediately thought of an old Australian classic, the Jelly Slice and I knew I had to make it. (I get like that, if you didn’t already know.)

I wanted to do something a little different and when I was searching for a recipe, I stumbled across this idea on a blog called Monniecakes.  Monnie cooked the Jelly Slice in individual cupcake papers instead of a slice tin. I thought this would be an easier way for the kids to eat it and I was right. I also didn’t have biscuit crumbs for the base so use Weetbix crumbs instead. Probably not as nice as biscuit crumbs but it did the job.

Individual Lemon Jelly Slice
(based on a recipe from Best Recipes)

Base:
1 packet Marie biscuits (use any kind of biscuit crumbs as you would for a cheesecake crust), crushed into crumbs (I used 3 cups of Weetbix Choc Chip Bites, crushed)
170gm (6 oz) butter, melted

Filling:
1 can condensed milk
juice of 2 lemons (approx 2 tablespoons)
3 tsp powdered gelatine dissolved in 1/4 cup hot water

Jelly topping:
1 x 85gm (3 oz) packet jelly (jello) crystals
1.1/2 cup hot water

1. Combine biscuit crumbs and melted butter. Press 1 tbs of crumbs into base of a cupcake paper and refrigerate while you make filling.
2. Combine condensed milk, lemon juice and dissolved gelatine. Pour enough of mixture over base to cover. Refrigerate while you make jelly topping.
3. Dissolve jelly crystals in hot water. Allow to cool. Poor gently over filling. Refrigerate until set.
4. Carefully remove cupcake paper to serve.

Makes 12.