English Apple and Almond TRIFLE with Calvados

METHOD

Start off by peeling, coring and slicing (fairly thinly) the Cox’s apple, then place it in a small saucepan with 1 dessertspoon of caster sugar.

Let it soften and release its own juices over a low heat for about 15 minutes, without a lid. The Bramley apples should be peeled, cored then sliced into a 2 pint (1.2 litre) pudding basin, sprinkling in the 2 oz (50 g) caster sugar as you go. Lastly add 1 tablespoon water, then put a saucepan lid or plate on top of the basin, place it on a baking tray and bake the apples in the oven for about 45 minutes or until they are fluffy.

Meanwhile, cut each trifle sponge into three and place the pieces in the base of a serving bowl. Stab them with a small knife then carefully pour the Calvados over each one to distribute it evenly. When the Cox’s apple is cooked and has cooled, drain off the juice and place the slices in amongst the sponges. When the Bramleys are cooked, remove them from the oven and beat them to a puree with a fork – they don’t need to be too uniform. Then while the oven is still on, toast the almonds on a baking sheet for 6 minutes (and do use a timer to make sure they don’t burn!).

When the apple puree is absolutely cold, you need to combine it with half the custard, then pour it evenly over the sponges. Now, in a bowl, beat the mascarpone to soften it, then combine it with the rest of the custard and spoon it carefully over the puree mixture, spreading it out evenly. Finally chop the toasted nuts – not too finely, they should still be a bit chunky. Cover and chill the trifle and serve it with the chopped nuts sprinkled over the top.

INGREDIENTS

1 large Cox’s apple

2 lb (900 g) Bramley apples

2 oz (50 g) whole blanched almonds

4 fl oz (110 ml) Calvados or 1/4 pint (150 ml) sherry

2 oz (50 g) golden caster sugar, plus 1 dessertspoon

5 trifle sponges

1 x 500 g carton ready-made custard, preferably Tesco Finest

1x250g carton of mascarpone

Traditional English Trifle

METHOD

It’s best to start this with the filling, so slice the sponges in half length ways, spread one half with jam and place the original half back on top.

Cut each one into three mini sandwiches, and place these sideways up in the bowl (they should all fit into a single layer). Now stab them with a small knife and carefully and slowly pour the Madeira over all of them. Then leave on one side so the sponges will absorb the liquid. Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.

When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.

Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool. You can also watch how to make custard by clicking on our Cookery School Video on the right. To assemble the trifle, tip the bowl from side to side to make sure all the Madeira has soaked into the sponges, the peel and slice the bananas.

Then scatter the raspberries over the sponges and press them down with a fork to release their juices then scatter the bananas over the raspberries. Now pour the custard all over. Finally whip the cream till thick, spoon it over and spread it around, and scatter the almonds over it all.

Cover the bowl with clingfilm and chill until needed
 

INGREDIENTS

For the custard:

425ml double cream

4 large egg yolks

25g golden caster sugar

1 level dessertspoon cornflour

1 teaspoon vanilla extract

For the filling:

5 trifle sponges

150ml Sercial Madeira (or dry sherry)

2 tablespoons seedless raspberry jam

275g fresh or frozen raspberries

2 medium sized bananas

For the topping:

275ml double cream

50g toasted flaked almonds

Sausage Stuffed Red Onions

This recipe is a surprising dish to serve to guests, as it's one complete meal contained within an onion.

Difficulty: Medium

Hands-on: 20 minutes

Total: 40 minutes

Serves: 8

Ingredients
1 tsp. olive oil
8 medium red onions, peeled
1 lb. ground sausage meat
¼ cup breadcrumbs
¼ tsp minced thyme
2 cups white table wine
1 bay leaf
¼ tsp. ground black pepper
1 cup shredded Colby-Jack cheese

Directions

Step 1
Preheat oven to 375°F. Lightly grease a baking sheet with the oil. Cut the top off the onions and set the tops aside. Slice off the root bottom to create a flat base. Carefully scoop out the center of the onion and mince.

Step 2
Mix the onion centers with the sausage, breadcrumbs, and thyme.

Step 3
Place the onions in a microwave-safe dish with the wine, bay leaf, and black pepper. Cook for 3 minutes or until the onions are al dente. Let cool.

Step 4
Stuff the hollowed onions with the sausage mixture and top with cheese and the onion top. Place on the prepared baking sheet. Bake for 20 minutes, and serve hot.

25 Crazy Old Wives’ Tales People Still Believe

Friday the 13th is the bane of almost every business' existence. Every time this date rolls around, the Stress Management Center and Phobia Institute estimates that stores in the United States lose anywhere from $800 million to $900 million in business, all because people are too superstitious to go about their normal days. And yet, there's no tangible evidence to suggest the day is an unlucky one.

Given all of the world's scientific advancements, one might assume that old wives' tales have taken a backseat to logical thinking. But there's nothing logical about the superstitions spread throughout society—and because these mystic fallacies promise to ward off evil spirits and bring good fortune, people cling on to them like lifeboats. From carrying acorns to throwing salt, there's no limit to what people will do just to feel a little bit safer, healthier, or happier.

1. Tale: The swing of your wedding ring will determine your baby’s gender.

In this old wives’ tale as old as time, it is said that you must tie your wedding ring onto a piece of string and hold it over your pregnant belly. If the ring moves in circles, your baby is a girl, and if the ring swings back and forth like a pendulum, then it’s a boy. 

Many mommy bloggers have reported that the results of their “ring on a string” test were accurate, but obviously there’s no science to back this crazy practice up.

2. Tale: Pull out a grey hair and two more will appear in its place.

Somehow the world has been duped into believing that pulling out a single grey hair will result in the creation of several more—but luckily, this isn’t the case. As cosmetic scientist Randy Schueller explained to Today: “There’s no harm in plucking a gray hair… What you do to one follicle doesn’t affect its neighbors.” 

3. Tale: Sitting too close to the television screen will make you go blind.

Though today this old wives’ tale is entirely erroneous, there actually was once a time when sitting too close to your television set could harm your health. Evidently, General Electric produced color TVs back in the 1960s that emitted up to 100,000 times more radiation than federal health officials considered to be safe—and though the television sets were recalled almost immediately, the superstition remains.

4. Tale: White wine will remove a red wine stain.

Against their better judgment, even cleaning experts have come to believe in this widely circulated “stain removal tip,” which asserts that using white wine on a red wine stain will clean it right up. While rubbing alcohol does actually help in stain removal, using drinking alcohol, like white wine, will only cause problems down the line: the sugars in it will caramelize and eventually create even more stains.

5. Tale: Eating chocolate causes acne.

Though some studies have proven there to be a link between increased chocolate consumption and breakouts, most experts believe that this relationship only exists because of the ingredients in the chocolate—like sugar and dairy—and not the chocolate itself. Basically, there’s little to no evidence backing the common misconception that chocolate causes pimples, but that’s not to say that the ingredients making up the chocolatey goods won’t give you a breakout or two. 

6. Tale: Cracking your knuckles will give you arthritis.

People who crack their knuckles constantly get unsolicited advice from strangers and friends alike about how doing so will cause arthritis. However, scientists have never actually found a link between knuckle cracking and arthritis, making this “medical advice” little more than another crazy old wives’ tale.

7. Tale: Eating carrots will improve your eyesight.

While carrots do contain nutrients, like Vitamin A, that are beneficial for maintaining eye health, they’re not the corneal salve many believe them to be. It was actually during World War II that the link between carrots and eyesight became so widespread—and the inspiration for the rumor was never related to health.

Originally, this rumor took hold when Royal Air Force fighter ace John Cunningham became the first person to shoot down an enemy plane (using automatic targeting) in the dead of night. British officials facetiously credited the pilot’s success to eating carrots in order to fool the Germans. Later, the carrot-eyesight link further gained validity in the public eye when sugar supplies became scarce and, as such, the British Ministry of Food made a push for more vegetables and fewer sweets, with cartoons like “Dr. Carrot” gracing advertisements and billboards everywhere.

8. Tale: Spilling salt brings bad luck.

The notion that spilling salt will bring bad luck actually dates back to the 15th century. If you look closely at Leonardo da Vinci’s painting “The Last Supper,” you’ll see that there is a pile of spilled salt near the crook of Judas Iscariot’s arm, presumed to have been knocked over by the traitor’s elbow. Thusly, spilling salt is associated with bad fortune and corruption, and the action is even said to invite the Devil in (even though the lot of that is entirely superstition and not based in fact whatsoever).

And as for the “throwing the salt over your left shoulder” aspect of this old wives’ tale? Well, it is believed that the Devil himself stands over your left shoulder, and that throwing salt that way will blind him and prevent him from taking over your body after you accidentally invited him in with the spillage.

9. Tale: Terrible things come in threes.

Pretty much anything can “come in threes,” if you frame it a certain way. And perhaps it’s because it’s so easy to convince yourself of the fact that bad things come in threes—after all, this notion is explored pretty much every time a celebrity passes away—that this superstition is so widespread and believed in.

10. Tale: If your ears are ringing, then somebody is talking about you.

More than 2,000 years ago, Roman philosopher Pliny the Elder used this old wives’ tale as an explanation for what doctors know now to be tinnitus, a symptom found in many diseases. Unfortunately, though, your ears can’t tell you what people are saying behind your back, and the only way to actually know whether someone is talking about you is to address them directly.

11. Tale: Carry an acorn around to stay forever young.

There’s no special healing powers in these nuts, but many people believe regardless that carrying one around will keep them healthy. Why? The oak tree is known for its unusually long life—and in hauling around the seed of this tree, people hope to achieve that same longevity. And instead of keeping an acorn on your person and hoping for eternal life, live forever (or close to it)

12. Tale: Sticking chopsticks upright in your food is bad luck.

As a general rule of thumb, you should never stick your chopsticks vertically into your food when dining at a Japanese restaurant. In Japanese culture, placing chopsticks like this is reserved for funerals only, and it is a belief held by many that doing so anywhere else will bring bad luck.

13. Tale: Pick up a penny on the sidewalk for good luck.

We’ve all heard the superstitious saying: “Find a penny, pick it up. All day long, you’ll have good luck.” But where did it come from? A long time ago, it was thought that metals were gifts from the gods, sent down as a form of protection. And seeing as pennies are made of copper—a metal—the currency became associated with good luck.

14. Tale: An apple a day keeps the doctor away.

Rhyming words together don’t make them true. Yes, apples are nutritious and have been shown to help with everything from weight loss to nausea, but eating just one a day won’t ward off every or even any illness in the book. If you really want to keep the doctor away

15. Tale: Turkey makes you tired.

If you find yourself drifting off after Thanksgiving dinner this year, don’t go blaming it on the turkey. It’s a commonly held misconception that stuffing your face with turkey makes you tired, but it’s more likely all the carbohydrates and alcohol that are similar mainstays during Thanksgiving dinners are tiring you out.

16. Tale: Foods containing mayonnaise spoil faster.

Spoiler alert: Combining your leftover chicken with mayonnaise to make a chicken salad won’t make it spoil faster. On the contrary, mayonnaise is actually an acidic food with a low pH, meaning that bacteria aren’t all too attracted to it.

17. Tale: Spicy foods cause ulcers.

For decades, the world believed there to be a link between eating spicy foods and the formation of stomach ulcers, seeing as so many people would go to the doctor’s office after a particularly hot meal complaining of burning stomach pains. However, scientists debunked this old wives’ tale in the 1980s when they found that spicy foods can’t cause ulcers (though they can aggravate ones that already exist). 

18. Tale: Dab whiskey on a baby’s gums to help with teething pain.

Parents in the early 20th century used to swear by this unorthodox teething method—and somehow, some moms and dads still pass this parenting tip around today. But whether or not this old wives’ tale works is irrelevant, seeing as just a few drops of alcohol can be toxic to an infant.

19. Tale: Swallowed gum takes years to digest.

Chewing gum is not meant to be swallowed—but if you happen to gulp it down by accident, you have no need to worry. Though your parents might have warned you as a child that a swallowed piece of gum will take as many as seven years to digest, the chewing candy is actually digested immediately, with any indigestible parts excreted with your stools.

20. Tale: Reading in dim light damages your eyes.

Reading in a darkly lit room might give your eyes some dryness or fatigue, but it won’t cause any serious or long-term damage. Even if you chose to read a book in a dimly lit room every night for the rest of your life, your eyes would be fine. Tired, but fine!

21. Tale: Eating chicken soup can cure a cold.

When you’re sick with a cold, slurping down some chicken noodle soup will certainly soothe your sore throat and mask your symptoms for a short while, but it won’t actually cure your illness.

22. Tale: Bathing while pregnant can drown your fetus.

While in the womb, babies get their oxygen via the umbilical cord. In fact, a baby’s lungs aren’t finished developing until the third trimester of pregnancy, and until they exit the womb, they rely on that umbilical cord—which cannot fill up with water—for air. So no, you cannot drown your fetus by taking a bath.

23. Tale: Don’t cross your eyes or else they’ll get stuck that way.

Crossing your eyes requires the same type of muscle flexion that showing off your biceps does. And seeing as your arm doesn’t get stuck in a bicep flex every time you show off your guns, it’s safe to say that your eyes won’t get stuck every time you cross them, either.

24. Tale: Eating horseradish will cure a chest cold.

There is nothing hiding in horseradish that would somehow make it the magical cure for chest colds, and yet somehow still reach for the plant whenever we’re under the weather.

25. Tale: Drinking milk and eating fish at the same time will discolor your skin.

Many popular fish sauces have milk in them as an ingredient, and yet we still hold onto the notion that drinking a glass of milk alongside a filet of fish will lead to skin discoloration or even vitiligo. It is theorized that this old wives’ tale stems from Judaism, where it is believed that mixing fish and meat will cause adverse skin reactions.

Don't shy away from the vegetable with a bad rap. 7 ways you can cook with eggplant

Eggplant is one of the more delicious vegetables out there. Under that thick skin lies an interior that's creamy and delicious, and cooks up even softer. Yet it still retains a meaty texture that's very similar to other proteins. It's for this reason that eggplant is so commonly seen in vegetarian dishes.

But you definitely don't have to be a vegetarian to eat it! Anyone can enjoy the deliciousness, and the many vitamins and nutrients it has to offer. Plus, there are so many ways to enjoy it! Just take a look at the seven different ways to cook eggplant below. Choose your favorite one to start with and once you see how tasty it is, move on to the others. You can get really creative with it!

1. Roast it

Like any other vegetable, roasting eggplant brings out its richness and natural sugars. It needs very little oil and can be done in a number of ways. You can cut the eggplant right in half, place it cut-side down on a baking sheet and bake it at 400 degrees Fahrenheit for about 25 minutes. When done, you can scoop out the soft flesh and use it in dips, spreads, or just as a delicious side dish.

But you don't have to roast the whole thing at once if you don't want to. You can also cube it or slice it and toss it with a little olive oil before again baking at 400 degrees Fahrenheit. This time bake for about 20 minutes, making sure to flip the individual pieces halfway through cooking time.

2. Grill it

Like most things placed on the grill, grilling eggplant enriches it with a subtle smoky flavor. Let the eggplant sit in a marinade or coat it with your favorite spices, herbs and seasonings. Place it on a hot grill for about 5 minutes then flip and cook just until the eggplant is browned on the other side. 

3. Braise it

Eggplant does well in long, slowly braised dishes because it still becomes buttery soft but it also retains its shape, keeping it from falling apart in your stew or slowly braised chicken dish. One of the most well-known dishes that stars eggplant is ratatouille. Most braised dishes will call for the eggplant to keep its skin, which is edible, as it helps the eggplant further keep its shape. You will likely have to cube it though, before adding it as your recipe calls for. 

4. Fry it

 If you're just starting out eating eggplant, you may want to fry it. Deep-fried foods are just super comforting and can bring a certain familiarity to an otherwise unknown ingredient. While you can bread it, eggplant does especially well when it's battered. A simple batter of flour, salt, a little lemon juice, and a liquid which can be water, tonic water, or even beer will work wonders with eggplant. Once the batter is ready, you can slice the eggplant into medallions or cut them up into fries. Either way, it's going to be scrumptious!

5. Make burgers or meatballs

Sure, Portobello mushrooms may get all the glory when it comes to vegetarian burgers, but eggplant can also sub in for burgers and meatballs and really shine. Just roast the eggplant until it's soft, scoop it into a bowl with some flour or bread crumbs and seasonings, and then shape into whatever form of protein you're craving. Once the eggplant is formed, bake it again at a high heat and enjoy your creative vegetarian dish!

6. Stir fry it

Eggplant is a very popular ingredient used in stir-fries, especially when those stir-fries take on an Asian flair. Just cube the eggplant, cook in hot oil over high heat, and saute until golden. You can typically add eggplant into the dish at the same time you add other soft vegetables such as mushrooms or zucchini.

 7. Create zoodles

Zucchini is the most common vegetable to make zoodles with. After all, it's how zoodles got its name - turning zucchini into noodles. But if you have a spiralizer you can turn any vegetable into zoodles, and they'll all be delicious. If you don't have a spiralizer but still want to make a super creative dish, just use a vegetable peeler to cut the eggplant into long thin ribbons and use them the same way you would zoodles, by boiling them, stir-frying them, or enjoying them raw in a salad!

Blueberry Lemon Cream Cheese muffins

Ingredients:

Filling:
4 oz cream cheese, softened
3 Tbsp sugar
1/2 tsp vanilla
1 tsp lemon zest
1 tsp lemon juice

Muffins:
1 cup blueberries
2 cups + 1/2 Tbsp all-purpose flour, divided
2/3 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla
1 egg, room temperature
1/2 cup butter, melted and slightly cooled
3 tsp sanding sugar, for topping

Preparation:
Preheat oven to 375°F degrees and line a 12-cup muffin tin with cupcake liners.

To make the filling, beat together all of the filling ingredients in a stand mixer, or in a mixing bowl using a hand mixer, until combined. Set aside.

To make the muffins, toss together the blueberries and 1/2 Tbsp of the flour in a small mixing bowl. Set aside.

Mix together the 2 cups flour, 2/3 cup sugar, baking powder, and salt in a large mixing bowl.

In another mixing bowl, combine the buttermilk, vanilla, egg, and melted butter.

Gently fold the wet ingredients into the dry ingredients, until just combined.

Add the flour-coated blueberries to the batter and stir, being careful not to overmix.

Put 2 Tbsp of the batter in each muffin liner, followed by 2 tsp of the cream cheese filling. Top with another 1-1/2 Tbsp of the batter. Sprinkle the sanding sugar over top, using 1/4 tsp of sugar for each filled muffin cup. Bake for 20–25 minutes, until golden brown. 

Credit: David Vinable,  foodie, host on QVC

The Only Pasta Sauce Recipe You’ll Ever Need

TOMATO SAUCE FORMULA
A big pot of tomato sauce creates a range of meal possibilities. Siphon off a quart of sauce and simmer it with cauliflower and capers for a satisfying meatless spaghetti dinner. Add a can of evaporated milk and a pinch of nutmeg and baking soda to the second quart of sauce for an almost instant homemade cream of tomato soup: With bread, cheese, and fruit, it makes an easy appealing second meal. Transform the third quart of sauce into a quick chili: Just add it to sautéed onions, peppers, chili powder, and ground meat along with a couple of cans of pinto beans.

If you served spaghetti and tomato sauce three nights in a row, you might get some groans, but as everyone savors pasta one night, soup the next, and a Southwestern classic the following evening, they’ll never suspect the same quick tomato sauce is at the heart of all three very different meals.


This is why you never make just one batch of tomato sauce!

TIPS AND TRICKS

• If using whole tomatoes packed in puree (San Marzano is my favorite), pour them into a big bowl and use your hands to crush them before adding them to the pot.

•Some brands of tomatoes are more acidic than others. Taste your sauce and if it’s too tart, add up to 3 tablespoons sugar to balance or 1 teaspoon baking soda to neutralize some of the acidity in a four-can recipe. With both the sugar and baking soda, start by adding a little, then taste, and add more only as needed.

•Tomato brands also vary in thickness. If after 15 minutes of simmering, your sauce is not thick enough to mound slightly on a spoon, stir in enough tomato paste to achieve desired thickness.

A VAT OF SIMPLE TOMATO SAUCE, GARLICKY OR VEGETABLE

Makes more or less 3 quarts or enough for 3 meals (serving 4)

Whether you flavor the tomatoes with garlic or with celery, carrots, and onions, this sauce will become a kitchen staple. 

INGREDIENTS:

.5 cup Olive oil

12 large Garlic cloves, minced, or 2 medium-large onions

2 Carrots and 2 celery stalks, cut into small dice

1 tsp Red pepper flakes

4 cans (28 ounces each) Crushed tomatoes or whole tomatoes packed in puree (not juice!)

1 cup Red or white wine or water

Salt and ground black pepper

1 can (6 ounces) Tomato paste*

DIRECTIONS:

FOR GARLICKY TOMATO SAUCE (A): Heat the oil, garlic, and pepper flakes in a large pot over medium-high heat until the garlic starts to sizzle, just a couple of minutes.

FOR VEGETABLE TOMATO SAUCE (B): Heat the oil in a large pot over medium-high heat. Add the onions, carrots, celery, and pepper flakes and cook until vegetables soften, 5 to 7 minutes.

Stir in the tomatoes. Use the wine or water to rinse out the cans and add to the pot. Bring to a simmer, then reduce the heat to medium-low and simmer, partially covered, until the sauce thickens and the flavors meld, about 15 minutes. Taste the sauce and season with salt and pepper to taste. Add enough tomato paste so that you’ve made a thick, full-bodied sauce, not soup (see Note). Simmer to blend the flavors, a few minutes longer. Cool the sauce and divide it among 3 sealed containers. (Can be refrigerated for a couple of weeks or frozen for several months.)

*NOTE: If using canned crushed tomatoes, you may not need any tomato paste. If using San Marzano whole tomatoes packed in puree, you will likely use the whole can of paste.