Last year’s Christmas trifle was a bit disappointing. The sponge wasn’t quite right, it wasn’t moist enough, and no one really liked it that much. I decided that I wasn’t going to bother again.
But then I had an idea – Ginger Kiss Trifle! I’d already made ginger kisses once and liked them, and I thought they’d make a deliciously flavoursome base for the trifle.
This is less of a recipe and more a set of instructions that relies on other recipes. Therefore you won’t find a complete list of ingredients at the start, and it’s all a bit approximate. Oh, and it’s all vegan of course.
The Day Before
Step 1 – Make a double batch of these ginger kiss biscuits from The Vegan Apprentice. (You’ll make the icing the next day.)
Step 2 – Stew a couple of cups of fruit (rhubarb and apple was nice, but next time I’m going to try pear).
Step 3 – Make sure you have a can of coconut cream cooling in the fridge.
Step 4 – Make this caramel sauce from Jessica in the Kitchen and put it in the fridge to thicken.
My latest challenge has to been to develop a good vegan pizza – without the use of vegan cheese. Obviously it wasn’t going to be cheesy but I wanted it to have a combination of flavours and textures that satisfied my pizza appetite.
At the same time, I also want to document the cast-iron skillet + grill (US: broiler) technique I use to cook pizza these days.
This is a really simple vegetarian chilli that we make quite a bit. It is tasty with nachos, on rice, with baked potatoes, etc, etc.
It also freezes really well so we always have a few bags in the freezer ready for “Oh dear, what shall I cook?” dinners.
Think of this as a base and, if you follow these rough proportions, you can make all sorts of changes. Switch out one or more cans of kidney beans for black beans, add mushrooms or capsicum alongside the onions, do your own spicing, etc, etc.
Tablespoon of frying oil (canola, light olive oil, etc)
So, as part of setting up our new kitchen I bought a nice combination sandwich press/griller. It makes a good toasted sandwich and I’m very happy with it… but it hasn’t been used as much as I expected because I stumbled upon an even better way to make them using the oven griller.
This recipe for a tuna toasted sandwich is an example of the technique. It can easily be modified for any fillings you like although I recommend keeping the tapenade no matter what else you change!
Ingredients (per sandwich)
Turkish bread (ideally not the Quality Baker brand – it’s very dense)
1/2 small can of lemon-pepper tuna, drained
About 1/2 tbsp tapenade (recommend Genoese brand)
About 1tbsp basil pesto (recommend Genoese brand)
Half a tomato, thinly sliced
Small amount of grated mozzarella cheese
Handful of lettuce
1. Turn on your oven’s griller (I think this is the broiler in US-speak)
2. Cut the bread into sandwich sized sections
3. Carefully slice the bread to separate the top and bottom
4. Lightly toast the outer sides of the bread (careful, it doesn’t take long)
5. Spread pesto on bottom piece of bread
6. Spread tapenade on the top piece
7. Put the tomatoes on the bottom
8. Spread the tuna on top of the tomato
9. Put the cheese on top of the tapenade
10. Place back under the grill (again, it doesn’t take long)
11. Remove from the grill (to assist you with getting it just right, I carefully cooked the one in the picture one a little bit too much)
12. Put the lettuce on
13. Put the sandwich together and eat