这个星期一连几天都在忙庆祝生日。在家里吃了轮到家婆家聚餐，后来去了Rockpool Burswood 然后又到姐姐家去。放了四天假，整天都环绕在家人的身边真好。虽然没有搞大派对，但是还是觉得很高兴很幸福很满足。没有特别准备生日蛋糕（老公说不准自己做生日蛋糕）所以就为家人准备了这个特别的甜点－trifle。 我忽略了我的custard没有看好，买了普通的custard (因该选用thick custard的) 普通custard比较水水的所以有点失望了。姐姐带来了自己做的laksa，老公准备了拿手的maxican tacos，大家当晚都吃得不亦乐乎。最后我还给大家来个liquer tasting，让大家不但陶醉在家庭乐，也真的醉在我手里哈哈！
家婆也为我和爸妈准备了西式晚餐，这是爸妈第一次到访亲家家里。妈妈很内向，当她知道要去亲家家里吃饭，心里战战兢兢的，觉得很为难，怕当晚听不懂，怕鸡同鸭讲出丑了。但是，两家人融在一起时，不但没有尴尬的场面出现，反而大家有说有笑的开开心心度过了一个晚上。谢谢我的家人给我一个难忘的生日。当然也谢谢身边和远方好友献上的祝福。
Champagne Jelly
750ml bottle pink champagne or
sparkling wine
1 cup (215g) caster sugar
2 tbs gelatine powder
1/4 cup (60ml) hot water
500g small strawberries, hulled, halved.
Method:
1.) Combine champagne and sugar in a large
saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar
dissolves.
2.) Sprinkle gelatine over hot
water in a cup and whisk briskly with a fork until gelatine dissolves. Stir
gelatine mixture into champagne mixture. Pour half the jelly into trifle bowl,
cool in the fridge until jelly slightly set, arrange the strawberries on the
jelly and pour over the rest of the jelly. Place in the fridge and set aside
overnight or until set.
Mascarpone Cream
500g mascarpone
600ml thickened cream
1 vanilla bean split, seeds scraped
150g icing sugar, sifted
Method:
Using an electric mixer, whisk mascarpone, cream, vanilla
and sugar in a bowl until stiff peak. (Take care not to over whisk or the
mixture will split. Cover and refrigerate until needed.
Stewed rhubarb
2 bunches rhubarb, trimmed, cut into 5cm lengths
385g caster sugar
180ml gin
Method:
Toss rhubarb, sugar and gin in a large bowl until well
combine. Cover with plastic wrap and refrigerate for 3 hours to macerate.
Preheat oven to 220C. Pour rhubarb mixture into a
roasting pan and bake for 20-25 minutes or until tender. Cool for 10 minutes.
Then refrigerate for 30 minutes or until cool completely.
Ingredients:
50g pistachio, chopped
1 pomegranate, de-seed
http://mideastfood.about.com/od/tipsandtechniques/ss/deseedpomegrana.htm
Hibiscus flowers
250g strawberries, hulled and half
Cherries
Chocolate swiss roll, slice into 2cm thick
Thick custard (store bought)
50ml Kirch
500g Paul’s double thick custard
To assemble trifle
1. Pour thick custard over jelly.
2. Arrange swiss roll onto the custard; spread some
kirsch over the swiss roll.
3. Spoon over the rhubarb mixture, then using the back of
a spoon, spread evenly. Arrange strawberry half by the side of the bowl.
4. Spread half the mascarpone cream over rhubarb, sprinkle
with pistachios.
5. Arrange another layer of swiss roll and spread with
kirsch.
6. Top with the rest of the mascarpone cream.
7. Decorate with hibiscus, cherries, and pomegranate
8. Decorate with
hibiscus, cherries and pomegranate
|
7. Mascarpone cream
|
6. Swiss roll
|
5. ½ mascarpone
cream + pistachios
|
4. Stew rhubarb,
arrange strawberry at the side of the bowl
|
3. Swiss roll
|
2. Thick custard
|
1. Champagne
Jelly
|
http://www.taste.com.au/recipes/14960/pink+champagne+jellies+with+lycees+in+fragrant+syrup
客人都来了我的trifle还没有拍照呐。天色也渐渐暗了，快快搬道具出来拍照
姐姐准备了laksa，很有心思，很好吃。
老公在准备把tacos的corn tortilla放入烤箱里
mince beef with taco sauce, shredded lettuce, chopped tomato, grated gruyere cheese, guacamole, sour cream, taco sauce and taco shells
Jason在示范怎样把馅料装入taco shells里。大家都用心学习。
看Gabriel吃得多用心。这个maxican tacos大家都赞好，爸爸还要去买几包带回家呐。
爸爸，妈妈，我和姐姐
爸爸拍这张照片目标不是三个女人而是后面的暖炉
两个亲家难得见面，来个合照
Rockpool 的入口
我们都不是很满意Rockpool的服务和食物，所以也没特地将食物拍下。只是餐厅还挺华丽浪漫的。
