|
|
Post by trubble on Jun 14, 2009 9:30:13 GMT
If there's anything special to the ingredients! You must share!  There are lots of variations I've tried...... Fresh orange segments(or the tinned mandarins) go well with banana......so do raspberries. Trifle sponges sandwiched with raspberry jam. And to make it a bit special,medium sherry sprinkled on the sponges.(I did try banana liqueur once but it was too sweet for my taste) When the custard has cooled and set try putting grated chocolate on top. ...and banana and custard....why that's a trifle. |
|
|
|
Post by housesparrow on Jun 16, 2009 19:32:15 GMT
A Worthy Topic! It's one of those things that was killed off by school dinners! lumps of tasteless chewy stuff set off in a slightly more chewy yellow goo with gritty bits in! ............. (Oddly enough again) much the way (evaporated milkwise) I enjoy my custard! Eeek - it must have been lumpy custard served with school dinners that put me off the stuff for life. But has anyone treid bananas with vanilla yoghurt? The biz. |
|
sinistral
Lovely, Happy & Gorgeous!
[N4:#####]
Posts: 291
|
Post by sinistral on Jun 16, 2009 19:38:47 GMT
...and banana and custard....why that's a trifle. Nooooooooooooo........ It's only a trifle when it has cream on top  ;D  |
|
sinistral
Lovely, Happy & Gorgeous!
[N4:#####]
Posts: 291
|
Post by sinistral on Jun 16, 2009 19:42:26 GMT
But has anyone treid bananas with vanilla yoghurt? The biz. My Mum would cut a banana in half lengthways then spread raspberry jam over it and sprinkle dessicated coconut on top.  |
|
|
|
Post by Flatypus on Jun 17, 2009 3:47:18 GMT
Not raspberry jam! Coconut sounds fine though. I learnt to like boiled green banana - plantain really, a close relative - with curry but they really are a bugger to peel (after cooking - impossible before!). In the way that some French food is 'à la [mode de]', so a lot of 'Indo-Pak has a region attached, and if I remember, 'Malayan' means with split banana - usually the less hot but much more 'rounded' curries and biryanies.
|
|
A.P.P.S
S C 
