I was given a cat shaped jelly mould a few years ago but never used it. Then yesterday I decided to make an orange jelly for fun. I could have added fruit or trifle sponges to strengthen it but I wanted it to be pure jelly, and I was going to call it ginger and maybe take a few photos in different places before we have it for tea.
I tried mixing the jelly powder but I didn’t realise it hadn’t all dissolved until I cleaned the bowl I’d made it in, would that weaken the jelly? Then I couldn’t lie it down level because it’s head is higher so I had to prop it up in a bowl to put in the fridge. I let it set overnight. But how to get it loose? I tried running a thin knife round the edge, then turned it up on a plate, wobble, no! Tried running the mould under the hot tap, no! Tried tapping the mould, whoosh, a few bits dropped out, tried a knife again and tapping.. It finally came out, a saggy, wibbly wobbly brother cat to the solid mould.
I had leftover cooking apples from this years crop that were starting to go soft. I didn’t want to cook a cake so I decided to poach them, with a twist…..
2 or 3 cooking apples
A half cup of diet ginger ale/ ginger ale or water and a couple of teaspoons of sugar or a small amount of sweetner.
Sweetner or sugar
Cook the chopped apples with the diet ginger ale (or ginger ale or water and sugar), choose which you prefer, the ginger ale does give the apples sweetness and a bit more of a bite.
The apples will soften and as they do will give off liquid, stop the cooking when they are still slightly firm.
Put into serving dishes.
Mix up the powdered custard as described on the pack. Substitute the liquid from the apples for some of the milk that is needed for the custard. Top up with milk to the desired amount. (I add less for thicker custard). Add sugar or sweetner to taste.
Once the custard mix has been boiled to the right thickness pour over the apples
Result, a tasty treat for tea. The ginger ale does add an extra bit of flavour.
You could probably make further substitutes to create a vegan treat.
I really want to make another apple cake but I keep getting distracted. I have paintings to take to a gallery who are going to try to sell them on line for me. I have to get my cats flea treatments from the vets. I have online lectures to attend. I don’t know how much longer the apples will last. Yesterday I used a large one to make apple sauce. I added cider instead of water and cooked the fruit slowly over a low heat v gradually mashing down the apples. Delicious with cream.
Take the two croissants, cut them in half horizontally. Slice a banana in half lengthways. Place one half in each croissant. Sprinkle with a little sugar or sweetner. Dollop the thick cream on top of the banana, then place the top of the croissant back on top. Serve as it is or with a few raspberries on the plate. Tasty and easy.
Youcan substitute whipping cream or squirty cream if you want. X
Ice cold from the fridge, picked half an hour before and rinsed under the cold tap. Fresh from the garden fence (growing through from the neighbours garden), we had a bit of chocolate icecream in the freezer so we added that to the berries. Lots of our fruit plants have been profligate this year. Except for the plum trees? I think the blossom might have got blown off because they are not in a sheltered part of the garden.
The pear tree is almost horizontal, held up with a piece of wood. There are lots of pears set. Maybe I could make a Perry? I could do with a recipe. Mmm getting ideas…
Sunday tea. Trifle. Raspberry jelly with cherries and blueberries, raspberry blancmange, whipped double cream.
I made up a pack of sugar free raspberry jelly with half a pint of boiling water. Then I added almost half a pint of cold water (you can substitute a small amount of sherry) and mixed it up. I washed and pitted the cherries and put about a mug full of them into the jelly liquid so they covered the base of an ornate glass bowl I use to make trifles. I added about the same amount of washed blueberries, spreading them out with a spoon to give an even coverage. I put the bowl in the fridge to let the jelly set fully. (there are alternatives that don’t contain gelatin). This afternoon I made up a pint of raspberry blancmange (you could use custard instead). I left it to cool in the pan rather than putting it directly onto the jelly as it’s heat would melt the set jelly. Once the blancmange cooled I spooned it onto the jelly. After a couple of hours in the fridge I whipped up a tub of double cream. I added a bit of sweetener before I whipped it. That goes on top
Serve in a glass bowl if you want to be posh. I just got the breakfast bowls out. In this case the cream slid off the blancmange and the jelly broke up because I’d put too much fruit in. So beware spooning it!
I’m making a trifle (my favourite food). I use sugar free jelly in the base, making up about a pint. Usually I add a little sherry to the mix. This time I used a stale scone cut into pieces to give the jelly a bit more strength. I put them in the base of a nice glass bowl. You can get trifle sponges but I couldn’t find any. Once the jelly has cooled but not set I poured it into the glass bowl covering the scone pieces. This goes into the refrigerator. Later I will make a pint of chocolate blancmange, I use sweetener instead of sugar to sweeten it. (I don’t like custard, but some use it instead). That gets poured on the jelly once it has cooled but is still liquid so that it doesn’t melt the jelly. The bowl goes back into the fridge. Finally I whip double cream till its stiff and spoon it over the trifle. Serve with cherries and chocolate shavings. Enough for six large portions.
It doesn’t look much but I wanted to use up some blackberries and I also wanted to get some vitamin C. I rolled up the blackberries in the Staffordshire Oatcakes. I added a sprinkle of sweetener that I cook with. Then I drizzled honey and lemon juice over the top and heated them in the microwave for a couple of minutes. Topped with half a tub of lemon mousse which needed using up. I’m used to Oatcakes with savoury fillings like cheese but these were sweet and tasty!