I can haz trifle?

A few evenings ago, I had an awesome trifle. It was bought, but still awesome. This got me to thinking; “How much more AWESOME would a trifle be if home-made?“. I love combining my hobbies. Music and computers, internet and photography, the social web and cooking… all great combinations.  I chose the third combination for the above task.

I love Cookstr. It’s a great service to find the perfect recipe for your meal that suits you best and is, at the same time, possible that it was crafted by a professional chef, making the potential outcome of an even higher standard. In this instance, I popped over to Cookstr and typed “trifle” in the search box. Simple search query, with instant results.

(Cookstr was also the source for the original Jamie Oliver sorbet recipe, used as the base for my refreshing sorbet recipe).

Of the myriad of trifle recipes at my disposal, I chose one with a moderate production cost and under 2 hours kitchen time. Sounds perfect. I’ll be trying out this trifle recipe as soon as possible and will post up my results. 

 Image Courtesy: Cookstr.

HOW TO: Make a refreshing sorbet

OK, so summer is definitely coming on strong at the moment. With temperatures in the Cape reaching highs of 34° and up (also showing no signs of cooling down too much), keeping cool and refreshed is becoming more and more difficult. A few months ago, I blogged about websites for “web 2.0 chefs“.  During the research for this post, I discovered some awesome websites that I have made use of since then. The recipe I used for reference for this sorbet (thanks must go to Jamie Oliver) was found using Cookstr, a great resource for finding recipes to suit your exact requirements (budget, meal, season, etc).

In the incredible heat over this weekend past, I created a basic sorbet (leaving one or two flavours out of the recipe linked above). I found it to be very refreshing. This is how I did it:

You will need:

1 cup of water.
¾ cup of sugar (I used brown. It changes the colour slightly but is possibly healthier than white).
Juice and zest of 2-3 lemons (use as many as you like. It depends how sour you like it. 2-3 compliments the sugar nicely.)

OK, this is how you do it:

1. Bring the water and sugar to a boil on the stove, making sure to stir and disolve the sugar. Once boiling, simmer for 5 minutes.
2. Once simmered, remove from the stove and allow to cool for a bit (use this time to get your lemons ready).
3. Once cooled, mix in the lemon juice and zest.
4. Pour into a tupperware container and store in the freezer.

This should take around 2 hours to set. I left mine in for a bit longer. Check up on it every so often and judge when you feel it’s ready.

I’ve since tried this recipe with berry juice to replace the lemons. It may end up being a tad sweet. I’m keen to check it out though. When the weather just isn’t calming down, here’s another way to get refreshed and cool down a bit.

Image Courtesy: Cookstr.

Do you have a sorbet recipe? How did the above recipe work out for you? Share your thoughts in the comments. 

5+ Websites for daily inspiration and fun

Inspiration is a feeling that can arrive in an endless variety of packages…from neatly wrapped parcels to boxes bursting at the seams to explode. Being at a computer for a large part of the day, I find inspiration in many nooks and crannies online. There are a few websites that I visit regularly that I find to be great sources of knowledge and information, in addition to offline activities that spark inspiration. Below is a list of a few websites that create inspiration, as well as a bit of fun reading for after the inspiration boost has subsided. Continue reading

5+ Must-see websites for the web 2.0 chef

I have always enjoyed cooking and food in general. I welcome to thought of experimenting with flavours and trying something new and different…but not too out there. I remember, many years ago, watching my mother pull out all kinds of recipe books from a cupboard, and scuffling through them at break-neck speeds, trying to find the recipe she was looking for. This happened several times a year, when any old recipe just wouldn’t cut it.

In today’s world of technology and inter-connectedness, I set out on a quest to find some new recipes to try out while on holiday. This search, naturally online, opened up a world I had, for some unknown reason, never considered; the web 2.0 cooking world. After finding some great recipes to try out, I started looking deeper and found a world of great social media websites, linking chefs, both professional and self-taught, from around the world, allowing them to share thoughts, tips and recipes with one another.
Continue reading